Author: Bon Appétit Test Kitchen
A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
Author: Tracey Seaman
Will make you pause before making a sour cream-based onion dip ever again.
Author: Chris Morocco
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady....
Author: Sohui Kim
Author: Bon Appétit Test Kitchen
Author: Craig Stoll
This blend gives my French Onion Breakfast Strata its distinctive flavor profile. Chives are my herb of choice, but oregano or thyme is also nice.
Author: Heidi Swanson
Author: Melissa Roberts
Just three ingredients make for the most powerfully aromatic porcini mushroom cream soup, a master recipe from cooking legend Patricia Wells.
Author: Patricia Wells
_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious,...
Author: Elizabeth Andoh
Author: Sara Foster
Author: Victor Hirtzler
Author: Tori Ritchie
Author: Chris Hastings
Pair these buttery chive-topped noodles with a rich meat main, like veal piccata.
Author: Patrick Corrigan
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
Author: Bon Appétit Test Kitchen
Author: Alison Roman
I have a love of potatoes that is unlike any other love. I grew up eating them often as a kid-almost every day-so now I'm always looking for new ways to incorporate this versatile vegetable into my everyday...
Author: Jonathan Melendez
Author: Erika Lenkert