My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your...
Author: NICOLEFAUSTHUNT
This vegetarian dish is so filling, and I love it because its incredibly versatile. You can add whatever spices and vegetables you like!
Author: Amanda
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was...
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
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
A trilogy of apple-cider, cider vinegar, and ample chunks of Gala or Fuji- contributes sweet-tart goodness to this Germanic dish. It's a simple, straightforward...
Author: Ian Knauer
Small wedges of this luscious, superchocolaty cake go a long way.
Author: Jill Silverman Hough
This moist cake keeps beautifully for a day or two after you make it.
Chef Kris Wessel of Florida Cookery in Miami Beach, Florida, shared this recipe as part of a Palm Tree Christmas menu he created exclusively for Epicurious....
Author: Kris Wessel
This very stable meringue is incredibly versatile - it makes magnificent billowy white peaks to brown as you wish. It is a large recipe - 6 egg whites...
Author: Shirley O. Corriher
Crispy bites of tofu with a crunchy exterior and a creamy interior. Serve with any of your favorite dips, like Thai peanut sauce or teriyaki.
Author: Sufia
This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.
This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, without the carb-heavy pasta. A dash of curry powder adds a gentle hint...
Author: Anna Stockwell
Toss chopped endive, radicchio, fennel and roasted bell peppers with oil and vinegar for a pretty salad course. For the finale, offer poached pears drizzled...
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
This is a spicy alternative to classic basil pesto. You can control the spiciness by using less jalapeno and by removing the seeds and white membrane of...
Author: Kelly Van Hooser Turner
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves-not...
Author: Andrew Schloss
(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
This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.
Author: Nils Bernstein
Slather on sandwiches, and serve alongside ham or sausages.
Author: Melissa Hamilton