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
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Author: Jane Sigal
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
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
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
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman