Author: Chamchun Zisk
Author: Zanne Stewart
Author: Jeanne Thiel Kelley
Author: Bon Appétit Test Kitchen
This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.
Author: Nitzy
Author: Bruce Aidells
No one in South Africa prepares chakalaka, a spicy vegetable relish, the same way. Serve the chakalaka with grilled meats or fish, stews, rice...anything.
Author: Hawa Hassan
Author: Brad Avooske
The combination of flavors is what makes this dish a hit!
Author: Dani
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
Author: Susan Springob
Author: Janet Fletcher
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed...
Author: Jocelyn Jackson
Author: Justin Rashid
Author: David Kamen
A long marinade in a mixture of Korean ingredients infuses these short ribs with spicy-sweet heat. Braising the ribs locks in the fiery, garlicky flavor and results in incredibly tender meat that pulls...
Author: Joey Campanaro
Author: James Beard
Author: Paul Grimes