Mashing some chickpeas into the sizzling chorizo adds heft while keeping this meal light on the meat
Author: Lauren Schaefer
We make the shells for these tarts with packaged graham cracker crumbs to save time. If your brown sugar contains hard lumps, force it through a sieve before using. Otherwise, it won't dissolve in the...
There's enough garlic butter here to drench every morsel of lobster meat-you'll want to serve crusty bread on the side to soak it all up. An easy Lobster with Garlic Butter recipe.
Author: Marco Pierre White
Author: Jean Anderson
If possible, use flat no-cook lasagna noodles: They look and taste more like homemade than the curly kind.
Author: Bon Appétit Test Kitchen
Author: Molly Stevens
Author: Ian Knauer
Author: Melissa Roberts
Author: Jasper White
Pesto, Olive, and Roasted-Pepper Goat Cheese Torta
Alexis Watson of Irvine, California, writes: "You could say I'm a bit obsessive when it comes to cooking. Often I'll take a particular recipe and spend months perfecting it, as I've done with the crème...
Author: Alexis Watson
Author: Sheri Castle
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Author: Anna Stockwell
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
Author: Rick Bayless
Author: Jill Silverman Hough
How to Make Sicilian Italian Roasted Grilled Chicken
Author: Judith Fertig
An easy Roasted Broccoli recipe with Garlic and Red Pepper
Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting,...
Author: Nick Malgieri
Author: Lillian Chou
Author: Mark Weatherbee
Author: Sara Dickerman
An easy Roasted Beets and Carrots recipe.
Author: Lora Zarubin
Author: Claudia Fleming
Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.
Author: Alana Kysar
Author: Louisa Service
Author: Bruce Aidells
Author: Ruth Jacobson
Author: Serena Bass