Author: Tracey Seaman
Author: Engin Akin
Author: Paul Grimes
Author: Adam Perry Lang
Author: Molly Stevens
Author: Shelley Wiseman
Author: Rick Rodgers
Pureed fresh mango gives this cheesecake a light and soft texture and subtle tropical fruit flavor.
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries,...
Author: Tara O'Brady
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve...
Author: Joe Gannon
Author: Todd Porter
Author: Philip S. Brown
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...
Author: Joan Nathan
Author: Carolyn Miller
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the...
Author: Cecilia Hae-Jin Lee
Author: Ellen Brown
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes...
Author: David Lebovitz
Author: Abigail Kirsch
Author: Clotilde Dusoulier
Author: Rick Browne
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly,...
Author: Ian Knauer
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn...
Author: Gianni Scappin
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Author: Edna Lewis
The secret to Sticky Toffee Pudding sweetness is dates, baked into a dense cake that's drizzled with caramel-special enough to be served for company and...
Author: Sandy Lerner
Author: Janet Fletcher
This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.
Author: Ruth Cousineau
Author: Serena Bass