Author: Lillian Chou
Author: Eric Ripert
Start with very cold cream, and keep it chilled between whipping and serving.
Author: Amy Finley
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
Author: Charlie Jones
A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.
Author: Naved Nasir
Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.
Author: Nick Kindelsperger
Author: Ruth Cousineau
Author: Ruth Cousineau
An easy version of the classic, Homemade Beef Stock.
Author: Molly Stevens
Roasting the tomatoes intensifies their flavor in this simple yet delicious soup.
Author: Molly Baz
Author: Joe Gannon
Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.
Author: Joan Nathan
Author: Gina Schild
Author: Pam Anderson
The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added...
Author: Mai Pham
Author: Douglas Rodriguez
Author: Molly Stevens
Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.
Author: Molly O'Neill
Author: Molly Stevens
Psilakis uses fresh sheep's milk ricotta, but fresh cow's milk ricotta works, too.
Author: Catherine McCord