Author: Selma Brown Morrow
Author: Catherine McCord
Author: Marcus Samuelsson
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine...
Author: Anna Stockwell
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
Author: Leah Chase
Author: Roxanne Russell
Author: Ardie A. Davis
Author: Anne C. Kelley
Author: J. M. Hirsch
The yuzu kosho-inspired chile sauce bursts with acidity and heat and complements virtually any fish.
Author: Chris Morocco
Author: Marlena Spieler
Author: Scott Peacock
Author: Dorie Greenspan
Author: Abigail Kirsch
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother...
Author: Polly Tafrate
Author: John Currence
Author: Todd Davies
Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of Chinese home cooking.
Author: Genevieve Ko
For the record: Sherbets may contain some dairy, unlike sorbets, which do not.
Author: Susan Spungen
Author: Melissa Roberts
Author: Diane Rossen Worthington
Author: Rocco DiSpirito
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts