Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients.| Epicurious
Proof that the best dishes aren’t always the most complicated.| Epicurious
This simple preparation of sweet potatoes can become the base for lunches and weeknight meals. Cube and add to a soup or salad, or simply leave in halves and top with sour cream, Greek yogurt, or a drizzle of olive oil.| Epicurious
Sure, you can crack the can and just eat them drizzled with olive oil and doused with salt and pepper. But these creamy beans can do so much more.| Epicurious
Fast-track dinner with quick-cooking ground turkey.| Epicurious
Like pumpkin mac and cheese and sheet-pan chicken souvlaki.| Epicurious
You’ll never need to look up a holiday turkey recipe again.| Epicurious
Like sweet-spicy zucchini and joojeh kebab.| Epicurious
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.| Epicurious
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.| Epicurious
Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).| Epicurious
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich. SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.| Epicurious
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.| Epicurious
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.| Epicurious
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.| Epicurious
Nothing makes a grilled steak or roasted vegetables sing quite like herby butter, all melted on top and pooling into its own sauce. Here are a few of our favorite pairings to get you started.| Epicurious
Court Bouillon| Epicurious
Here are the titles we're cooking from at home—recipes included.| Epicurious
Spaghetti is a common variation in modern Thai cooking. It's so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.| Epicurious
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.| Epicurious
This cookie is an unintended “celebrity.” It's one of very few cookies that customers ask for specifically upon arrival at Mokonuts.| Epicurious
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.| Epicurious
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.| Epicurious
This is the type of soup that, at first glance, might seem a little…unexciting. But you're underestimating the power of mushrooms, which do the heavy lifting.| Epicurious
Lamb chops are one of those ingredients that intimidate a lot of people, but they’re actually a great protein to cook (and especially grill) at home.| Epicurious
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”| Epicurious
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.| Epicurious
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.| Epicurious
We’ve got vinegar chicken with figs, gnocchi piccata, and a corn cake.| Epicurious
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.| Epicurious
Follow the instructions for cooking the pancakes carefully; the unique method of layering the batter is crucial in achieving that cloudlike texture.| Epicurious
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.| Epicurious
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.| Epicurious
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!| Epicurious
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It's also an excellent partner for pasta.| Epicurious
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.| Epicurious
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.| Epicurious
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.| Epicurious
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.| Epicurious
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.| Epicurious
Seasoned with Old Bay and loaded with crunchy celery and red onion, this easy recipe for creamy shrimp salad is ideal heaped on slices of olive oil toast.| Epicurious
Like Spanish garlic shrimp and carrot cake.| Epicurious
Give your favorite breakfast sausage a makeover with ground chicken. A blend of spices (fennel, smoked paprika) and some maple syrup makes these patties shine.| Epicurious
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.| Epicurious
It starts with a great recipe. But that's not all you need.| Epicurious
Get rollin', rollin', rollin'.| Epicurious
The trick is to look for the freshest local fish you can find and not to be afraid of improvising. The fish remains firm, the broth clear, the flavor sublime.| Epicurious
Go crazy for Grade B? Swear by Fancy? You won't find these grades of maple syrup gracing store shelves anymore. Here's everything you need to know about the sweet stuff's new grading system.| Epicurious
The most iconic chocolate chip cookie is crispy on the outside, chewy on the inside, and loaded with melty morsels of chocolate chips throughout.| Epicurious
MSG brings a burst of umami into these nougat brownies.| Epicurious
Just like your favorite savory dishes, your desserts can also benefit from a hit of umami. Here’s everything you need to know about the sweet side of MSG.| Epicurious
Don't overcomplicate things.| Epicurious
To Sterilize Jars and Lids for Preserving| Epicurious
Warm, soothing Underberg digestif is the ultimate post-meal treat to impress your guests.| Epicurious
Meet your new favorite easy summer drink.| Epicurious
This rye cocktail is a classic for a reason. But that doesn’t mean you have to make it the same way every time.| Epicurious
We tasted 11 beef broths, stocks, and bone-broths to find the best for soup and stew season. Did your favorite make the cut?| Epicurious
It's the elusive gold standard of the most homey baked good. But chewy brownies are almost impossible to achieve—unless you use this recipe.| Epicurious
Did your favorite brand scoop the competition?| Epicurious
In America, miso is often identified by its color, but labels of "red" or "white" do not even begin to cover the 1,300-plus types of miso found across Japan and the world.| Epicurious
Turns out butter isn't always better.| Epicurious
Here's how to handle that next boiling-hot pot of stock.| Epicurious
Run out of corn syrup? Don't keep it around? Here's what to use instead.| Epicurious
It's all about the science of umami.| Epicurious
Is it better than the other stuff? And why is nobody talking about it?| Epicurious
If you don't know how to tarka, it's time to learn.| Epicurious
We've tested models from 20-plus brands— including Le Creuset, Staub, Amazon Basics, and Caraway—to find the best options for every budget.| Epicurious
There are thousands of apple varieties out there—here’s how to pick the right one for your baking project.| Epicurious
Bronze-cut pasta is a sauce's best friend.| Epicurious
For more appetizing school lunches, charcuterie boards, and fall snacking.| Epicurious
That orange box is good for way more than just leavening in your cakes.| Epicurious
Reading the label for origin and ingredients (hint: it should only be grapes!) will help you select the stellar from the so-so in the often confusing world of balsamic vinegars.| Epicurious
A drop of bitters can take cocktails from fine to fantastic.| Epicurious
How to shop for, store, and differentiate between styles of this ultimate baking staple.| Epicurious
Here's your guide to navigating the types of chorizo, learning how to cook with it, and enjoying spicy and delicious sausage.| Epicurious
With so many salt brands available, how do you choose? Consult our breakdown of 9 types of salt and a handy guide to swapping one kind for another.| Epicurious
It all depends on where you stash them.| Epicurious
Skip the overnight soak and make your best-ever pot of beans with this time-saving method.| Epicurious
This simple tool is all you need to avoid over- or undercooking meat. But only if you use it right.| Epicurious
