Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.
Author: Katherine Sacks
Author: Shelley Wiseman
Author: Jessica Hirschman
We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Victoria Granof
Author: Sally Schmitt
Author: Katie Sullivan Morford
Author: Chris Morocco
Author: Cindy Mushet
Author: Susie Theodorou
Author: Gabrielle Hamilton
Delicious on its own, this thoroughly modern meatloaf takes on a terrine-like texture when chilled overnight, just right for deluxe open-face sandwiches with a banh mi-like flavor profile.
Author: Bon Appétit Test Kitchen
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Author: Fergus Henderson
Author: Jason Vincent
Author: Paula Zsiray
Author: Janice Cole
On a recent visit to London, Knauer overheard a local in a pub ordering a "Guinness and Black" - which turned out to be the famous Irish stout plus a shot of blackberry brandy. That combination is also...
Author: Grace Young
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen
Author: Jeff Cerciello
Author: Maya Kaimal
Author: Paul Grimes
Author: Kay Chun
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Author: Amanda Hesser
The garlicky hands-off sauce for this pasta is roasted entirely in the oven, which intensifies the flavor of canned tomatoes.
Author: Dawn Perry