Author: Amy Finley
Author: Ivy Stark
Author: Debbie Fleming
Author: Lillian Chou
Author: Antonio Pisaniello
Author: The Epicurious Test Kitchen
Author: Julia Turshen
Author: Bon Appétit Test Kitchen
Author: Catherine McCord
Author: Georgia Downard
This one-pot dinner has lots of things kids love-chicken, peas, and rice-while saffron gives the medley adult appeal.
Author: Gina Marie Miraglia Eriquez
Author: Molly Stevens
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Roberto Santibañez
Author: Rick Bayless
Author: Lesley Porcelli
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
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
Author: Kay Chun
Author: Scott Peacock
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: John Currence
Mashed potatoes really serve primarily as a silky, textural vehicle for butter, cream, and salt, in my view. Cauliflower does an excellent job as well - and considering all the other carb sources on your...
Author: Ted Allen