Author: Adam Evans
Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this...
Author: Raffaele Solinas
Author: Bon Appétit Test Kitchen
Author: Jean Anderson
Author: Alexis Touchet
Author: Jasper White
Author: Anne Willan
Author: Molly Stevens
The Thai-inspired dressing-tart and spicy and salty-plays up the sweetness of watermelon and berries while keeping the fruit salad firmly in savory territory.
Author: Gregory Gourdet
Author: Melissa Roberts
Although trends come and go, chocolate mousse never fails to impress. Not only does it manage to convey both indulgence and comfort, it couldn't be simpler to make. This version is a true classic mousse...
Author: Kerri Conan
Author: Bob Kinkead
Author: Bon Appétit Test Kitchen
Author: Andrea Albin
Author: Jennifer Rubell
Author: Ashley Christensen
Author: Catherine McCord
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
This is great as is, but if you like, top the hash with a poached egg. Either way, have sautéed spinach and seeded breadsticks on the side and hot fudge sundaes afterward.
Author: Alexis Touchet
I was inspired to create this vegan grilled jerk tofu recipe after visits to Jamaica where I found myself inhaling the aromas of jerk chicken. Try it!
Author: Chrissy Tracey
Author: Ross Dobson
Author: Madeleine Kamman
Author: Najmieh Batmanglij
Author: José Andrés
Editor's note: This recipe is adapted from Gabrielle Carbone, coproprietor of The Bent Spoon ice cream parlor in Princeton, New Jersey. This recipe makes a luscious, blue-purple sorbet that's perfect for...
Author: Gabrielle Carbone
Author: Daniel Patterson