The root vegetables in this dish have a secret umami booster: miso paste. This recipe also offers a delicious way to use those oft-discarded beet and turnip greens. If you cant find beets or turnips...
Author: Rhoda Boone
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Author: Melissa McClure
Author: Lucy Danziger
Author: Bahija
Author: Bon Appétit Test Kitchen
Author: Cheryl Jamison
Author: Suzanne Tracht
Author: Paul Grimes
Author: Geoffrey Zakarian
Author: Marie Devito Crowley
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
The spicy garlic-honey glaze for the pan-seared pork chops also forms the base of the sauce for the warm escarole-and-white bean salad in this easy one-pan dinner.
Author: Anna Stockwell
Author: Mark Bittman
This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.
Author: Joe Thottungal
Author: Susan Feniger
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
Author: Tim Byres
Author: Najmieh Batmanglij
This is a very simple way to make wonderful rice in under an hour. It is a technique favored around the Caspian, where rice is eaten for breakfast, lunch, and dinner.
Author: Najmieh Batmanglij
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Gerald Hirigoyen
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Elizabeth Andoh