Author: Joy Ackerman
Author: Kathryn Matthews
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
Author: Cesare Casella
Author: Lillian Chou
Author: Bruce Aidells
Author: Stephanie Clarke
Author: Maria Helm Sinskey
Author: Dorie Greenspan
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
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring...
Author: James Peterson
Author: Rick Bayless
Author: Andrea Albin
Author: B. Smith
Author: Kemp Minifie
Author: Kay Chun
Author: Elizabeth Karmel
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
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: Paula Keener-Chavis
Author: Gina Marie Miraglia Eriquez
Author: Kelsey Bunker
Author: Anne Marie Gaspard
Author: Lillian Chou
Author: Lillian Chou
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: Renee Werbin
Author: Sergio Remolina
Author: Ian Knauer