Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I also have a garden,...
Author: Katy Hees
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...
Author: Gianni Scappin
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
As with most of the sweets in Southeast Asia, you can eat Coconut Milk Sticky Rice as a snack or serve it as dessert.
Author: Jeffrey Alford
Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry-you can just top your soup with...
Author: Rhoda Boone
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically...
Use any mixture of berries in this simple, quick compote. It tastes great with the raspberry torte and over ice cream or pound cake. Active time: 5 min Start to finish: 5 min
Here they are-the top sellers at The Shop and sure to be a big hit at home. Most traditional meatball recipes call for Parmesan or pecorino cheese. While we're big fans of these stronger cheeses, we prefer...
Author: Daniel Holzman
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Author: Mario Batali
This classic deviled eggs recipe is a creamy, rich, and easy but elegant appetizer. Your choice of paprika will determine the depth of flavor.
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with...
Author: Shelley Wiseman