Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...
Author: Najmieh Batmanglij
Author: George D. Morrison
Author: Abby Dodge
Author: Adam Perry Lang
Author: Dorie Greenspan
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.
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Author: Susan Springob
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
Easy Banana-Chocolate Chip Muffins
Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Author: Chris Morocco
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Author: Bruce Aidells
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
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Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.
Author: Hugh Fearnley-Whittingstall
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We've got the secret to cooking a burger that's crispy on the outside, yet juicy on the inside: Freeze the patties for 15 minutes before cooking, then use two large griddle spatulas to smash them flat...
Author: Rhoda Boone
Author: Dorie Greenspan