Author: Julia Child
Author: Sara Forte
Author: Charlotte Fekete
Author: Carole Chernick
This recipe can be prepared in 45 minutes or less. Some people favor sauteed collard greens boiled until they are meltingly tender, while others prefer...
Author: Del Zimmerman
Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This...
Author: Molly Baz
Author: Nancy Oakes
Author: Dave Kovner
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking,...
Author: Marion Cunningham
Author: Diane Rossen Worthington
Author: Edna Lewis
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
(Recipe video above) Southern baked beans in a thick savoury sauce with a touch of sweet and hint of tang. Loaded with BACON! Serve as a side, or have...
Author: Nagi
Author: Lynne Rossetto Kasper
Author: Adam Perry Lang
Author: Ruth Jacobson
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
This delicious variation on a side-dish classic is made with red potatoes and flavored with a full head of roasted garlic. This recipe is an accompaniment...
Author: Stephen Gontram
Author: Rick Browne
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous,...
Author: Einat Admony