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
(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: Ellie Krieger
Author: Adam Perry Lang
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: Edna Lewis
Author: Allen Susser
Author: Lisa Ferro
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
Author: Mark Bittman
Author: Molly Stevens
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: Susan Herrmann Loomis
Author: Edna Lewis
Author: Gina Marie Miraglia Eriquez
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Author: Paul Grimes
Author: Rick Browne
Author: Molly Stevens
An easy Carrot Purée recipe.
Author: Molly Stevens
Author: Lillian Chou
Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina...
Author: Anna Stockwell
Author: Lora Zarubin
Author: Adam Perry Lang
Author: Suzanne Goin
This dish is old-fashioned but simple and memorable. The uncomplicated sweet delicacy of fresh, juicy corn is the secret.
Author: Ruth Cousineau
These little drop dumplings are easy to make - and eat. A classic spaetzle maker resembles a food mill fitted with a large-holed plate, but other utensils...
Author: Dorie Greenspan