This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
Author: Baija Lafridi
Author: Rick Tramonto
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier:...
Author: Jeanne Thiel Kelley
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...
Author: Gianni Scappin
Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention...
The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and...
Author: Ruth Cousineau
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
This chai recipe-inspired by versions in India-combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give...
A Beef and Bean Chili recipe, a fine version of a hearty classic.
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Author: Martha Holmes
Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade...
Author: Ian Knauer
Author: Maggie Ruggiero
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
Author: Bon Appétit Test Kitchen
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in...
Author: Paul Grimes
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
We are always wowed by how complex in both flavor and texture hand-milled grits are compared to their supermarket counterpart, which we don't recommend...
Author: Andrea Albin
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
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman...
Author: Maggie Ruggiero
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...
An easy Mustard Cream Sauce recipe
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Victoria Granof
Author: Sergio Remolina
For most people, the word gumbo immediately conjures the Cajun and Creole cooking of Louisiana. But okra (ngombo in Bantu), for which the soup-stew is...
Author: Edna Lewis
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Author: Fran McCullough
Author: Andrea Albin