Author: Dawn Perry
Author: Mai Pham
Author: Ruth Cousineau
This curry is redolent with big spices like star anise and garam masala-you'll be thrilled by how well they play against the sweet meatiness of the carrots.
Author: José Andrés
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Bon Appétit Test Kitchen
Author: Ross Dobson
Author: Maggie Ruggiero
Author: Alfred Portale
Author: Sherri Guggenheim
Two flavor powerhouses-bright, spicy kimchi and savory, briny clams-create a soup fast enough to make on even the most hectic weeknight. Clams can be very salty or not at all, so wait until they have opened...
Author: David Tamarkin
Author: Evan Kleiman
Author: James Peterson
Editor's note: This recipe is adapted from Sardinian chef Raffaele Solinas. Solinas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In this...
Author: Raffaele Solinas
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Clark Frasier
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Joyce Goldstein
Author: Rick Bayless
Author: Michael Psilakis
Author: Nava Atlas
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
This marinade is inspired by Korean bulgogi. It's a high-impact, low-effort way to get the most flavor out of grilled chicken wings. The longer they marinate, the better they get-set them up the night...
Author: Anna Stockwell
Author: Cal Peternell, Chez Panisse Restaurant and Café
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij