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Creamy Cilantro and Almond Soup

Author: Juana Vázquez-Gómez

Cod en Cocotte with Tomatoes, Olives & Chorizo

French seafood stew from the Bistronomy cookbook by Jane Sigal.

Author: Jane Sigal

Pasta with Smoky Pumpkin Cream Sauce

Spanish smoked paprika lends a warm smoky flavor to this super simple, rich, creamy pasta.

Author: Anna Stockwell

Spatzle

Author: Wolfgang Puck

Aunt Enza's Overstewed Green Beans

Author: Faith Willinger

Poblano Cream Soup

Author: Shelley Wiseman

Spiced Mango Mojito Sauce

Author: Allen Susser

Sour Cream Mashed Potatoes

Author: Alison Roman

Potato and Yam Soup with Bacon and Spinach

Author: Bon Appétit Test Kitchen

Poori (Deep Fried Puffy Bread)

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

Jumbo Shrimp with Fregola

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

Flank Steak with Melon Relish

Author: Gene Briggs

Dill Crusted Pork Tenderloin with Farro, Pea, and Blistered Tomato Salad

This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and...

Author: Katherine Sacks

Pasta alla Gricia

Both guanciale and Pecorino are quite salty; Leonardo Vignoli, the chef at Da Cesare al Casaletto, recommends undersalting the pasta water to give you more control.

Author: Leonardo Vignoli

Zucchini with Raisins and Pine Nuts

Author: Elisabeth Rozin

Perfect Mashed Potatoes

Author: Diane Rossen Worthington

Spicy Baked Rigatoni

Author: Sheila Lukins

Fish Fillets in Mole Verde

Author: Roberto Santibañez