Author: Victoria Granof
Author: Reyna Simnegar
Author: Jean Thiel Kelley
Author: Sal Passalacqua
Chelow. The recipe and introductory text below are excerpted from Najmieh Batmanglij's book A Taste of Persia. Batmanglij also shared some helpful cooking tips exclusively with Epicurious, which we've...
Author: Najmieh Batmanglij
A quick and easy Chicken and Chorizo Paella
A cross between brioche and challah, this bread is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf. The kulich would sit proudly in the center of the family Easter...
Author: Bobby Flay
People usually know tahdig as the layer of crispy rice at the bottom of the pot; however, potato tahdig may get you even more fans. Golden slices of potatoes that are crispy on one side and soft on the...
Author: Shadi HasanzadeNemati
Author: Paula Shoyer
Here is a jewel of an Afghani dish. It is one I cook regularly, sometimes with shoulder of lamb instead of chicken thighs. I serve it with slow-cooked spinach, finished with leeks and a minuscule amount...
Author: Tamasin Day-Lewis
Author: James Beard
Author: Janet Fletcher
Author: Cheryl Alters Jamison
Author: Clark Frasier
Author: David Kamen
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Author: Betty Rosbottom
Author: Alison Roman