Sofrito, a sautéed vegetable mixture that typically contains garlic, onion, and bell pepper, is used as a seasoning in much of Latin America and the Caribbean. Here, it flavors yellow rice. The color...
Author: Tori Ritchie
If you have access to local albacore, it's wonderful in these tuna burgers.
Author: Bon Appétit Test Kitchen
Author: Lillian Chou
Author: Cesare Casella
Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.
Author: Dorie Greenspan
Author: Kay Chun
Author: Joy Ackerman
These balls will definitely get any party started. Buffalo's finest bar food minus the bones is the perfect food to serve for the big game, a surprising appetizer, or even passed as a fancy hors d'oeuvre....
Author: Daniel Holzman
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: Lillian Chou
Author: Traci Des Jardins
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Bon Appétit Test Kitchen
Feel-good food: New research shows the vitamin C in acorn squash may help boost your mood.
Author: Larraine Perri
Author: Roberto Santibañez
Author: Kelsey Bunker
Author: Rick Bayless
Author: Paula Keener-Chavis
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's...
Author: Michael Shrader
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
Author: Lillian Chou
This is another good recipe for skinless, boneless chicken breasts since the olive oil compensates for the dryness of the meat, but if you prefer, by all means, leave the skin on. For the finest flavor...
Author: Nancy Harmon Jenkins
Author: B. Smith