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Classic Terrine of Foie Gras

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...

Grilled Halibut Niçoise with Market Vegetables

If it looks good at the market, it will be good in this salad.

Author: Andrew Knowlton

Sauteed Dandelion Greens

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

Herbed Chicken in the Slow Cooker

Author: Catherine McCord

Turkey Stock

Author: Melissa Roberts

Braised Fennel

An easy Braised Fennel recipe

Grilled Beef Skirt Steak With Onion Marinade

This is one of those recipes that will make you look like an incredible cook for very little effort.

Author: Greg Denton

Turkey Spinach Sliders

Author: Sue Li

The Ultimate Burger

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

Pickled Red Onions

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

Brazilian Collard Greens

Author: Melissa Roberts

Oranges in Red Wine

Author: Gina Marie Miraglia Eriquez

Spaghetti Squash Fritters

These spaghetti-squash pancakes, speckled with crisp bacon, are both paleo-friendly and gluten-free.

Author: Julie Mayfield

Peel and Eat Hot Pepper Shrimp

Author: Virginia Burke

Roasted Spring Vegetables

Author: Bon Appétit Test Kitchen

Mâche Salad with Creole Vinaigrette

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...

Skirt Steak Fajitas with Grilled Cabbage and Scallions

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

Deluxe Kir Royale

Author: Lynn Baygan

Tuscan Kale Chips

Author: Dan Barber

Green Beans with Olive Oil

Author: Elena Faita-Venditelli

Aguachile de Camarón (Shrimp Cooked in Lime and Chile)

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

Sauteed Kale with Smoked Paprika

Author: Deborah Madison

Grilled Salmon with Nectarine Salsa

Author: Bon Appétit Test Kitchen