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
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
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
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...
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
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
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
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
Author: Maggie Ruggiero
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
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...
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: Bon Appétit Test Kitchen
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
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
Author: Paul Grimes
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman...
Author: Andrea Albin
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...
Author: Victoria Granof
An easy Mustard Cream Sauce recipe
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: Sergio Remolina
Author: Peter Reinhart
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Andrea Albin