Author: Nigella Lawson
Author: Marge Perry
Author: Debbie Fleming
Author: Bon Appétit Test Kitchen
Author: Erika Lenkert
Author: Lillian Chou
Author: Roberto Santibañez
Author: Bon Appétit Test Kitchen
Author: The Epicurious Test Kitchen
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: Alice Colin
Author: Shirley Cheng
Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you're golden.
Author: Bon Appétit Test Kitchen
Author: Louis Outheir
Author: Katie Brown
This recipe originally accompanied Monte Cristo Chicken.
Author: Lesley Porcelli
Author: Andrew Carmellini
Author: Larry Leichtman
Author: Maggie Ruggiero
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: Alfred Portale
Author: Scott Peacock
Author: Bon Appétit Test Kitchen
Author: Dione Lucas