Author: Melissa Roberts
Like many Filipino dishes, this soup is bold in taste: sour, salty, slightly sweet, spicy, and umami. Use any combination of shrimp, crab, salmon, monkfish or other fish and shellfish you like.
Author: Jacqueline Chio-Lauri
Author: Chris Schlesinger
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Jim Lahey
Author: Molly Wizenberg
Watch out, pumpkin pie! This dessert is delicious even without a caloric crust. It's a light and flavorful soufflé consisting mostly of egg whites, a great source of high-quality protein. To further up...
Author: Kathryn Matthews
Author: Douglas Rodriguez
Author: Rawia Bishara
Author: Grace Young
This method is endlessly adaptable: Swap the black bass for salmon; use spinach instead of cabbage. Don't like mushrooms? Skip 'em!
Author: Christina Chaey
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Author: Ruth Cousineau
Author: Gina Marie Miraglia Eriquez
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Alison Roman
Author: Bon Appétit Test Kitchen
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin...
Author: Bryant Terry
Author: Molly Stevens
Author: Hugh Fearnley-Whittingstall
Author: Jeff Edmunds
Author: Marsha Klein
Author: Dawn Perry
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
Sweet apricot preserves and funky-salty miso provide a glaze for this succulent pork tenderloin.
Author: Ivy Manning
This breakfast slushy combines sweet melon with tangy orange juice for a quick summer smoothie.
Author: Sheila Lukins
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before...
Author: Maggie Ruggiero
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Author: Madhur Jaffrey
For this particular recipe, it's important to use canned almond paste - the type sold in tubes is too crumbly and doesn't give the cookies the right consistency.
An easy Pinto Beans recipe. These can be made one day before serving.
Way better than the classic leftover-turkey sandwich.
Author: Maria Helm Sinskey
Author: Barbara Kafka