This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
Of all the ways to prepare shrimp, the grill delivers the best flavor. Although unadorned "shrimp on the barbie" are great, an easily assembled gingery barbecue sauce makes them that much better. You can...
Author: Alexis Touchet
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight...
Author: Julia Child
Author: Cheryl Alters Jamison
Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker...
Author: Melissa Clark
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
Author: Claire Saffitz
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat...
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Stanley Tucci
Author: Michael Symon
Author: Bon Appétit Test Kitchen
Author: Sandy Ingber
This easy-to-make creamy yet light curried pumpkin soup delivers complex flavors perfect for an appetizer or sandwich pairing.
Author: Lori De Mori
Author: Mark Russ Federman
Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
Author: Rick Browne
Author: Melissa Roberts
Author: Maggie Ruggiero
One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.
Author: Fran McCullough
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New...
Author: Grace Young
Pork Sausage that is great for breakfast with eggs and grits.
Author: James Villas
Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great...
Author: Lourdes Castro
Author: Rick Tramonto
Requiring labor-intensive veal stock and a tableside flambé, this restaurant dish is usually impractical for the home cook. But we found a shortcut you'll love.
Author: Paul Grimes
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Author: Andrea Albin
Author: Lara Ferroni
Author: Lillian Chou
Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.
Author: Sue Li