Author: Mark Risley
These mushrooms make a wonderful side dish for just about anything.
Author: Joan Nathan
This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.
Author: Claire Saffitz
Author: Sergio Remolina
Author: Prem K. Singh
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Author: Paul Grimes
Author: Sara Dickerman
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
Author: Chris Morocco
Author: Ian Knauer
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared in 45 minutes or less.
Author: Miriyam Glazer
These potatoes steam away in the coals while you grill the rest of your meal. If you're not eating them right away, keep them in their foil pouches and rewarm them on the grill or in a 350°F oven before...
Author: Ian Knauer
Author: Lewis Rossman
An easy Sauteed Broccoli Rabe recipe
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: Tony Matranga
Author: Wuanda Walls