Author: Lora Zarubin
Author: Jill Silverman Hough
Author: Alice Medrich
Author: Miriam Chandler
For historic continuity, ferociously loyal community support, and an atmosphere that you could spread with a knife, you can't beat the hamburger joint Louis' Lunch, in New Haven, Connecticut. Since 1898,...
Author: Steven Raichlen
After lingonberry preserves, these pickled cucumbers are the most popular condiment in Scandinavia. They are a traditional accompaniment to Swedish Meatballs, simple salmon dishes, and roasts and other...
Author: Marcus Samuelsson
Author: Tracey Medeiros
Author: Tracey Seaman
There's a reason why people love sweet and sour, and it looks like this.
The interplay of salty, sweet, and sour is pure Filipino, and the lemon rind adds an intense blast of citrus flavor. I've adapted my approximation of Lagua's recipe to London broil; in the Tips [below]...
Author: Steven Raichlen
Author: Ray "Dr. BBQ" Lampe
Author: Rick Bayless
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno
Author: Bon Appétit Test Kitchen
This is the ultimate turkey sandwich.
Author: Victoria Granof
Author: Melissa Roberts
A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time...
Author: Bruce Aidells
Author: Lisa Fain
Author: Christina Tosi
Author: Scott Winkelhausen
Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. Aarons insists this dish...
Author: Todd Aarons
Author: Rick Bayless
Author: Rick Rodgers
Author: Colleen Patrick-Goudreau
Author: Melissa Kelly
Author: Sara Foster