All the satisfaction of a hearty, rich, bean-based cassoulet with none of the painstaking hours of assembly and cooking.
Author: Molly Baz
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Author: Melissa Roberts
Author: Antonio Pisaniello
Author: Johnny Iuzzini
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Author: nigel slater
Author: Ivy Stark
Author: Lillian Chou
Using a combination of red, white, and yellow carrots will make this slaw even more striking.
Author: Bon Appétit Test Kitchen
This is our all-purpose "go to" frosting. It's great for piping into lush, swirling mountains of frostiness and just as good for spreading onto a cupcake like rolling hills of heaven. It make a lot, probably...
Author: Isa Chandra Moskowitz
Author: Marge Perry
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Shirley Cheng
Author: Bon Appétit Test Kitchen
Author: Nava Atlas
Author: Nigella Lawson
Author: Molly Stevens
Author: Chris Schlesinger
Author: Ruth Cousineau
This puffy deep-fried bread has a beautiful sheen and is wonderfully flaky. Its ravishing appearance is matched only by its exquisite flavor. This is why poori is generally served at parties, special dinners,...
Author: Julie Sahni
Author: Bon Appétit Test Kitchen
Author: Dawn Perry
Author: Rick Bayless
This casserole relies on the complementary flavors and textures of taro and pork belly: one meaty, the other earthy; one chewy, the other tender.
Author: Wilson Tang
Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.
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: Roberto Santibañez
Author: Jill Silverman Hough
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
Author: Kay Chun
Locals make this dish with grouper, but I've found it works very well using Atlantic salmon fillets.
Author: Najmieh Batmanglij