Author: Ed Peterson
Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.
Author: Richard Blais
Author: Maria Watson
Author: Suzanne Goin
South Indian style veg kurma recipe made with mixed vegetables, spices & coconut. This hotel style vegetable korma tastes very delicious, flavorful & is quick to make. Instructions included for stovetop...
Author: Swasthi
Author: Bruce Aidells
Author: Lillian Chou
Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.
Author: Rachel Gurjar
Author: Judith Fertig
Author: Bobby Flay
Author: Kay Chun
Author: Traci Des Jardins
Author: Joan Nathan
Author: Norma Shirley
Serve as a side dish with enchiladas. Mexican Black Beans can be topped with grated Monterey Jack cheese, then covered to melt.
Author: Joy Ackerman
Author: George D. Morrison
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...
Author: Najmieh Batmanglij
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the...
Author: Kathryn Matthews
Author: Diane Morgan