Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase...
If it looks good at the market, it will be good in this salad.
Author: Andrew Knowlton
Cicoria is a standard cooked green on menus all over Italy-it has a pleasing bitterness that's offset by the richness of the oil it's sautéed in. Sadly,...
Author: Gina Marie Miraglia Eriquez
Author: Catherine McCord
Author: Melissa Roberts
An easy Braised Fennel recipe
Author: Lewis Rossman
This is one of those recipes that will make you look like an incredible cook for very little effort.
Author: Greg Denton
Author: Ted Allen
Author: Sue Li
Author: Kathryn Matthews
Author: Kristine Kidd
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close...
Author: Ian Knauer
Author: Michael Lomonaco
This trick will alter and augment your cooking: Pour boiling water over sliced or diced red onions, then transfer them to a solution of vinegar, sweetener,...
Author: Mollie Katzen
Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Author: Virginia Burke
These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.
Author: Julie Mayfield
Author: Bon Appétit Test Kitchen
Author: B. Smith
Author: Zarela Martinez
Author: Bon Appétit Test Kitchen
Mâche is sold in different ways - sometimes it comes in a package with soil plugs attached and sometimes you can find it loose, like mesclun. If you're...
Author: Melissa Roberts
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings,...
Author: Josef Centeno
Author: Allison Arevalo
Author: Elizabeth Karmel
Author: Lynn Baygan
Author: Dan Barber
Author: Elena Faita-Venditelli
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: Sergio Remolina
Author: Bon Appétit Test Kitchen
Author: Deborah Madison