_(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: Jean Georges Vongerichten
Author: Rick Bayless
Author: Eben Freeman
Author: Tim Lacey
Make and share this Carrot Lime Soup recipe from Food.com.
Author: country girl kim
Author: Allen Susser
Chicken and broccoli may sound like a ho-hum dish, but you can make it finger-licking with the right marinade and dipping sauce.
Author: Kelly LeVeque
This vegetarian pozole relies on meaty mushrooms and hearty hominy to become a filling, soul-nourishing meal-in-a-bowl.
Author: Pati Jinich
From Mark Bittman in The New York Times. "This recreation of a Cambodian dish may not be entirely authentic, but it is really good, a striking balance of mildly sweet and mouth-puckeringly sour. And if...
Author: JackieOhNo
Author: Jamie Deen
An easy gin and lime highball. Usually considered a summer drink, this refreshing lime concoction is a tart surprise when the winter weather settles in.
Author: Shelley Wiseman
Author: Allen Susser
Author: Zita Wilensky
Author: Sarah Tenaglia
Author: Elizabeth Falkner
An easy Mexican Crema recipe. This recipe originally accompanied Baja Fish Tacos .
Author: Gina Marie Miraglia Eriquez
Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
An easy tequila cocktail made with creme de cassis and ginger beer or ginger ale. Check out the recipe!
Author: Eben Freeman
A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.
Author: James Syhabout
For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the...
Author: SusieQusie
Adapted from Vivette Castro by Kim Severson for the New York Times, March 4, 2009. Many Cubans in Miami wax lyrical about bistec de palomilla, the Cuban national steak, and debate whether lemon juice is...
Author: JackieOhNo
From EatingWell: July/August 2008. Creamed corn goes tropical with coconut milk, cilantro and lime juice. We love this with the kick of crushed red pepper, but it's great without it if you don't enjoy...
Author: KerfuffleUponWincle
Sake-infused flounder fillets cook over a bed of pan-seared bok choy in this simple, one-skillet dinner.
Author: Bon Appétit Test Kitchen
Author: Hedy Goldsmith
Author: Valerie Peterson
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.