Author: Amanda Hesser
This is where French onion dip meets savory bread pudding; it's the perfect make-ahead brunch headliner.
Author: Heidi Swanson
Author: Melissa Hamilton
This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich...
Author: Louisa Shafia
Author: Susan Spungen
Author: Alison Roman
Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Author: Wilson Tang
Get rid of the extraneous ingredients in a classic wedge for a salad that sparks joy: crunchy iceberg, creamy avocado, and a rich, tangy dressing.
Author: Molly Baz
Author: Jessica Strand
This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.
Author: Anita Lo
Just three ingredients make for the most powerfully aromatic porcini mushroom cream soup, a master recipe from cooking legend Patricia Wells.
Author: Patricia Wells
Author: Joy Ackerman
Author: Stacey Nyman
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this...
Author: Anna Stockwell
Author: Andrea Albin
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...
Author: Elizabeth Andoh
Author: Bon Appétit Test Kitchen
Author: Thomas Keller