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
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 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...
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
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
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 sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.
Author: Martha Holmes
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Author: Lynn Brown
A Beef and Bean Chili recipe, a fine version of a hearty classic.
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
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
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
Author: Bon Appétit Test Kitchen
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: Maggie Ruggiero
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: Victoria Granof
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman...
Author: Chris Shepherd
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...
Of all the rums we tried for this recipe, we liked Myers's best. But Oronoco, a new white rum from Brazil, also made a beautifully balanced drink.
Author: Mark Weatherbee
This is part of the recipe Chicken Wings Five Ways.
Author: Alexis Touchet
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish...
Author: Kerri Conan
Author: Paul Grimes
Author: Fran McCullough
Author: Sergio Remolina
Author: James Beard
The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield...
An easy Mustard Cream Sauce recipe
Author: Peter Reinhart
Author: Andrea Albin