Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian...
Author: Katherine Sacks
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: Allison Arevalo
Author: Zakary Pelaccio
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: Deborah Madison
Author: Lillian Chou
Author: Marion Cunningham
Author: B. Smith
Author: Wendy Popp
Author: Maggie Ruggiero
A basic polenta recipe. Cornmeal may be either fine- or coarse-grained. Both work well in the following recipe; we used a fine-grained variety found in...
Be sure to clean the grill rack thoroughly with a metal brush to remove any bits of grilled food that might impart an off flavor to the cake. Reheat the...
A peanut butter cake with chocolate-peanut butter ganache filling and tangy cream cheese frosting decorated with chopped candy bars.
Author: Gina Marie Miraglia Eriquez
Author: Sharon Lebewohl
Author: Molly Stevens
Author: Melissa Roberts-Matar
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty...
Author: Melissa Roberts
Author: Lillian Chou
Author: Lynn Baygan
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows...
Author: Rhoda Boone
Author: Bill Granger
Author: Lillian Chou
Author: Gale Gand
If you don't have (or can't spare) a cast-iron skillet, sauté the apples and onions in any heavy skillet and transfer to a buttered 8x8" glass dish for...
Author: Alison Roman
Author: Roxanne E. Chan
Author: Jane Hornby
Author: Ruth Cousineau
Author: Sergio Remolina
Author: Dan Barber
Author: Elena Faita-Venditelli