Fish steaks, cut 1 1/2 to 2 inches thick-halibut, swordfish, and tuna are all good choices-are really best for grilling. Fillets are usually too delicate, and large whole fish are tricky-too often the...
Author: Nancy Harmon Jenkins
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
An easy Pork Dumplings recipe
Top-rated easy recipe for deviled eggs, flavored with horseradish, for a perfect party appetizer.
Author: Pam Anderson
Author: Mario Batali
This mix of greens is a knockout blend of textures, and a short sauté in fruity olive oil mellows their slightly bitter flavor.
Author: Ardie A. Davis
Author: Eric Ripert
Author: Diane Rossen Worthington
Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.
Author: Meryl Rothstein
Author: Sean Rembold
Author: Alice Colin
Author: Charlie Trotter
Here, shrimp and pancetta join forces with creamy instant polenta in an Italian take on a southern favorite, shrimp and grits.
Author: Ruth Cousineau
Author: Jessica Strand
Author: Kay Chun
Author: Tori Ritchie
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: Jeanne Thiel Kelley
A quick and easy way to make Roasted, Broiled, or Grilled Asparagus
Author: Mark Bittman
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.
Author: Claire Saffitz
Author: Ruth A. Matson