"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating,...
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 named, reached South Carolina with the slave trade...
Author: Edna Lewis
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
Author: Victoria Granof
Author: Ruth Cousineau
Author: Sergio Remolina
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 for this particular recipe. Grits are best when freshly...
Author: Edna Lewis
Consider making extra of this spicy syrup-it's delicious stirred into tea, added to smoothies, or drizzled over ice cream.
Author: Susan Feniger
Author: Peter Reinhart
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Jeanne Thiel Kelley
Author: Fran McCullough
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Author: Rick Rodgers
Author: Lourdes Castro
Author: Molly Stevens
Author: Mark Weatherbee
Author: Andrea Albin
Author: Steven Raichlen
Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens...
Author: Debbie Koenig
Author: Floyd Cardoz
Author: Rick Rodgers
Author: Norman Van Aken
Author: Kemp Minifie
Author: Andrea Albin
Author: Nadia Hassani