• Lunacran on July 06, 2022

  Raspberry buttermilk cake is delicious 25 minute baking time is right on Use oiled parchment

Notes about Recipes in this book

• Orange poppyseed cake

  • louie734 on March 29, 2014

    The recipe linked here is completely different from the book version.

• Cuppa cuppa cuppa dip

  • jenmacgregor18 on August 09, 2016

    I used Comte, green onions & added 1/4 tsp. garlic powder & 1/2 tsp. paprika. very easy & good. I would reduce paprika to 1/4 tsp. next time.

  • jenmacgregor18 on August 17, 2016

    The leftovers didn't reheat well for me. Fat separated and cheese had an odd texture. Could just be because of the Comte. ....Maybe try it with gruyere, or as written, next time.

• Prosciutto-wrapped asparagus spears

  • peaceoutdesign on May 30, 2026

    30 medium-thin asparagus stalks 4 ounces peppered Boursin cheese, softened 1/4 pound thinly sliced prosciutto 1/4 cup honey mustard Preparation Step 1 Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels. Step 2 In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d'oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.

• Pea salad with radishes and feta cheese

  • jenmacgregor18 on January 04, 2023

    I omitted the dill and reduced the cumin. The result was very good. Simple and fresh. Loved the feta here. I think I would even prefer it even more without any cumin and my usual vinaigrette.

• Thai cabbage salad

  • hbakke on May 06, 2019

    Used 2 serranos and it was moderately spicy. We served it with a grilled steak.

  • jenmacgregor18 on August 07, 2022

    I liked all the veg, but wasn't crazy about the dressing.

• Indian spiced carrot soup with ginger

  • Jviney on January 04, 2023

    This was really yummy. I replaced one cup of broth with a cup of coconut milk; one of the recipe testimonial bits mentioned “the coconut milk option” but it wasn’t listed anywhere in the notes or directions so I improvised. Lovely and warming.

• Lemon gnocchi with spinach and peas

  • Breadcrumbs on June 30, 2013

    p. 34 - Incredible. A beautiful spring dish. I used fresh peas from the market and all other ingredients as set out. This dish comes together in no time and the results are far greater than the sum of its parts. Totally do-able for a weeknight but great with wine so best for a Friday! Would be good with asparagus too. I stirred in some fresh basil at the end for an extra boost of flavour. Exceptional! Photos here: http://chowhound.chow.com/topics/906511#8156232

  • eathealthy on April 27, 2025

    Great recipe. Increase lemon juice. Zest of one lemon

• Braised chicken with tomatoes and olives

  • cpauldin on January 17, 2013

    Doubled the vegetables and added about 1/2 cup white wine to them before putting them in the oven. DIdn't have herbs de provence so used poultry seasoning, savory and the fennel seeds. Absolutely delicious!

• Green pozole with chicken

  • julesamomof2 on January 02, 2019

    We loved this; a nice change from my usual NY Day chili tradition. I only used one chili and it was just spicy enough for my kids. I also went light on the chicken, only about 1 lb. Looking forward to leftovers!

• Asian pork and mushroom burger wraps

  • Jviney on February 04, 2021

    Solid weeknight recipe - liked the flavor of the pork, would probably back off the hoisin next time as it was too sweet for me. Kids and adults both enjoyed it, so a victory.

• Old-fashioned ham with brown sugar and mustard glaze

  • Stephenn31 on April 10, 2023

    Needed to glaze/ brown for longer

• Black bean and tomato quinoa

  • hbakke on January 25, 2021

    I served this as a light vegetarian lunch for the following day. I think the butter in the dressing was a little weird. Initially the butter solidified (or curdled) in the lime dressing and looked very unappetizing, but once the quinoa and veg were added it smoothed out. I think the overnight stay in the fridge helped the flavor and texture (very gloopy before) as well. I would make this again. I liked the very limey dressing soaked into the quinoa. Yum!

• Mediterranean couscous and lentil salad

  • hma2000 on March 12, 2017

    Much more flavorful than you might expect for couscous and lentils. The original recipe makes a ton of food. I usually double the dressing and add more cherry tomatoes. I've made this a zillion times for parties and picnics and it's always a hit.

  • angrygreycat on July 31, 2023

    Nice flavors and I really liked it. Fresh mint is sometimes not available locally but I think I could sub in some Mint chutney and it would be fine.

  • abbycox on April 12, 2026

    Tabbouleh is better and healthier!

• Haricot vert and red onion salad with pistou

  • deboChicago on April 17, 2019

    Very simple and good. I made this with prepared pesto and shallots instead of red onion. Will definitely make it again.

• Tuscan tuna-and-bean sandwiches

  • dgiles on February 26, 2021

    Made this to recipe, except for adding a few fancy little peppers. Used Marcella beans. Absolutely fantastic.

• Pão de queijo

  • Jviney on April 17, 2018

    I have made this over and over and over, and everybody gobbles them up. They truly are a taste of Brazil - I go back to a trip to Rio whenever I make them. So glad to find this recipe.

• Irish soda bread with raisins and caraway

  • nadiam1000 on March 19, 2017

    This is an excellent, moist bread. I made some subs and additions and it turned out great. I had a mix of dark and golden raisins, and some diced dried apricots. I soaked the fruit in hot water to soften and drained before using. I added 1/2 cup rye flour for the same amount of AP, In place of buttermilk I used vanilla yogurt and I added the zest of 1 lemon. I sprinkled the top with coarse sugar and baked in a 10" round, buttered, cast iron skillet. I lowered the temp to 325 on convection and since I used a dark pan, I lowered the temp to 300F for the last 15 minutes.

  • chawkins on March 16, 2021

    Wow, this is seriously good. Great crust, moist and tender crumb and not overly sweet. I made half a recipe and baked it in a9 inch cast iron skillet. Someone on the epicurious site commented that she made the whole recipe but baked in 2 pans and they were done in 59 minutes. Mine was done in 58.

• Buttermilk panna cotta

  • peaceoutdesign on September 03, 2020

    Easy and amazing. The recipe has lemon zest and vanilla that are not mentioned in the ingredient list. Forget the frozen berries, Nothing wrong with fresh. I used strawberries thinly sliced with a little sugar to bring out the juices. Another version is steep cream with 10-12 cardamom pods for 1 hour after bringing to a boil and then simmer. Serve with apricot or Roasted black Plums from Prune cookbook but the lemon version was much better because of the tanginess of the buttermilk versus the cardamom.

• Lattice-toppped strawberry-rhubarb pie

  • nadiam1000 on May 22, 2018

    I made this with fresh strawberries and frozen rhubarb; because the rhubarb was frozen I used 1/3 cup cornstarch instead of 1/4 cup, I wanted the filling to be set. I also reversed the butter and shortening amounts so I would have more butter in the crust. I made my lattice strips about 1" wide and wove the lattice instead of just layering the strips. My top crust was a little bit over browned by the time the filling was bubbly but not burnt and since I baked it on a sheet pan, the bottom crust was nicely brown and crisp. In my current oven I would reduce the second temp to 325F. A very good pie and definitely worth repeating. I think you could get away with other fruits in the mix as well.

• Chorizo and scrambled egg breakfast tacos

  • Stephenn31 on November 15, 2025

    Great breakfast taco. A nice mix of crispy and melted cheese when cooked this way

• Company eggs

  • jenmacgregor18 on August 07, 2022

    Quick and simple. I added some veg: green onion, red bell pepper & 1/2 a deseeded jalapeno. This is rich and quite good.

• Zucchini patties with feta

  • Yildiz100 on January 14, 2018

    I make these almost exactly as written and I think they are delicious! The only difference is I fry them in just a couple of tablespoons of oil and that is plenty. It is important to squeeze the salted zucchini well and make sure the patties are allowed to fry until quite brown. I don't really love plain yogurt so I can't understand why it is so delicious with these. It is definitely a more than the sum of its parts situation. I have made 3 versions of this dish (also the ones from Classical Turkish Cooking, as well as the blog "Almost Turkish") and this version is my favorite.

• Orzo with grilled shrimp, summer vegetables, and pesto vinaigrette

  • Jviney on July 16, 2019

    This was good! Doubled well and I thought there was enough shrimp to make it a main for sure. I’ll make it again; would be fun to try a spring and fall version.

  • LaurieF on July 14, 2022

    I chopped the zucchini and bell pepper, tossed them with the olive oil and red wine vinegar and fried briefly ~ about four minutes. Then marinated chicken in pesto dressing (in fact doubled this recipe), BBQed and cubed, then tossed with salad. Absolutely yummy.

• Grilled scallops and nectarines with corn and tomato salad

  • bwhip on August 21, 2019

    We really enjoyed this recipe. Great for summer, as it's light and tasty. I served it over a bed of arugula, and grilled the corn a bit - otherwise prepared as described.

• Grilled shrimp satay with peaches and bok choy

  • Laura on March 01, 2015

    This is really good. I find it's easiest to put the shrimp and fruits on skewers, separate skewers for each ingredient. That makes it really easy to turn them and insures that the shrimp won't be overcooked. The direction to cook the shrimp for 3 minutes each side is a bit long in my experience.

  • Kduncan on September 28, 2020

    Enjoyable, and quick-ish recipe. The sauce is really good, we used it on other veggies we cooked the same week for a side. Would do again.

• Deviled fried chicken

  • MeganGarcia on February 14, 2017

    This was seriously delicious. I normally make the ultimate fried chicken recipe from cooks illustrated, but this recipe is almost as good with far less work. Will definitely make this again!

• Coffee-rubbed cheeseburgers with Texas barbecue sauce

  • Stephenn31 on July 17, 2025

    I only made the Texas bbq sauce for the coleslaw recipe that followed but it was excellent. I’ll make again. Very easy but flavourful

• Coleslaw

  • Stephenn31 on July 17, 2025

    I didn’t follow the ratios since I was making this for one serving but it was good - the bbq sauce from the recipe just above it in the book really made the flavour (instead of generic bbq). I used ancho chile powder instead of the cayenne

• Bourbon-glazed baby back ribs

  • valbe on February 13, 2024

    This is indeed one of the better rib glaze recipes I have ever made. Even if you don't have access to the quantities - ie the book nor an Epicurious subscription - you have the ingredients (and your intuition) and access to the reviews by clicking on the link. Which are worth reading - before cooking the ribs.

• Grilled butterflied leg of lamb with lemon, herbs, and garlic

  • louie734 on March 29, 2014

    http://www.epicurious.com/recipes/food/views/Grilled-Butterflied-Leg-of-Lamb-with-Lemon-Herbs-and-Garlic-101877

• Grilled Asian flank steak with sweet slaw

  • ellwell on December 26, 2023

    This was a good weeknight meal. Served with rice and peas. The meat was delicious and the slaw, while bland per recipe, can be amped up with toasted sesame seeds, a little hoisin and soy sauce.

• Peaches and cream yogurt pops

  • louie734 on March 29, 2014

    The cookbook version includes 1/8 teaspoon of salt.

• Three-berry pie with vanilla cream

  • puddlemere on July 16, 2018

    I used frozen berries for this and upped the cornstarch and tapioca by a tablespoon each based on a reviewer comment, but that may have been slightly too much. The filling set up well, but I prefer it a tiny bit looser. I also used a different pie crust recipe (ATK) rather than the pastry crust recipe provided in the book and skipped the vanilla cream.

• Mascarpone-filled cake with sherried berries

  • bwhip on August 22, 2019

    My wife picked some fresh blackberries yesterday, so I decided it was time to give this recipe a try. It tasted as great as it looks! I used Grand Marnier rather than sherry, otherwise followed the recipe as shown. I didn't have quite enough cream, so the filling was about 2/3 the quantity called for, though it still seemed to be enough. Because there's just two of us, we kept the berry mixture separate and just put it on individual slices, so that it wouldn't become a soggy mess overnight.

• Raspberry buttermilk cake

  • louie734 on March 29, 2014

    Used sparkling sugar for the top (great crunch), with a generous amount (about 7 oz) of out-of-season raspberries that were fairly tart but pretty for March. Took about 30 minutes, maybe a few more, to get cooked through in the middle. The berries appeared dried out but still lend a good juicy bite in the cake. Served with a drizzle of crème fraiche, scoop of vanilla bean gelato, and a few fresh berries. Great, easy everyday cake. Deb from smitten kitchen advises adding some lemon zest - which I'd done before, but not this time.

  • Jviney on April 17, 2018

    Super good, often requested. My mother tells me she has added almond extract with great results. Very quick and very rewarding.

• Chocolate chip zucchini cake

  • Jviney on May 10, 2018

    It may be awhile before I find a zucchini bread recipe that rivals this one. Moist, sweet, delicious.

• Dark chocolate cherry oatmeal cookies

  • Cheri on May 18, 2013

    These were pretty good. I added some chopped pecan pieces as well as the dried cherries (I cut these up a bit for smaller cherry pieces) and chocolate chips. Be careful not to over-bake. At 13 min., I thought ahh, not quite as brown as I would like, let's go to 15 minutes. They were a little crispier than I would have liked. Trust the recipe and go with 12-14 minutes. I made 1/2 recipe. Baked off 12 cookies, and put 16 more cooking dough balls in the freezer for future baking.

• Vanilla date breakfast smoothie

  • Cheri on May 18, 2013

    I tweaked this - added a bit of almond butter, substituted almond milk, used nonfat plain greek yogurt and added a banana. The banana/date combo is over the top. We really like this.

  • TrishaCP on October 28, 2015

    This was just ok as written for me-we don't have a high-speed blender and the dates didn't puree as much as I would have liked. Maybe that is why it was a tad bland-since the dates weren't well incorporated? I also think this would be better with Greek yogurt-the regular non-fat yogurt plus the milk made it pretty watery.

• Mushroom and Fontina quiche

  • puddlemere on January 23, 2018

    I missed the part of the recipe where it called for a deep-dish pie plate, so I had way too much filling, but even so it turned out great. I love the butter/shallot/mushroom combination. I also made my own pie crust rather than pre-made.

• Golden and crimson beet salad with oranges, fennel, and feta

  • jenmacgregor18 on August 02, 2022

    As I was using what I had on hand, I omitted golden beets, oranges, and mint. And I subbed toasted walnuts for hazelnuts. The resulting salad was delicious. As the beets I had were already cooked, it didn't take long to throw together either.

• Clementine jicama salad

  • D.Barker on April 25, 2021

    I think with a few tweaks this would be fantastic. It needs a little less cilantro, and a touch more sugar to cut down the acidity. But it was a fun mix of flavors and textures, and I really enjoyed it. I am adding it to my personal recipe collection to make again next time jicama is in season.

• Wild mushroom lasagne

  • louie734 on March 29, 2014

    Incorrect recipe is linked here; this is the correct one http://www.epicurious.com/recipes/food/views/Wild-Mushroom-Lasagne-101195

• Risotto with leeks, shiitake mushrooms, and truffles

  • Christinalego on July 06, 2020

    Great.

• Spicy shrimp with andouille sausage on grits

  • Stephenn31 on November 30, 2025

    I skipped the green/cream sauce and just used green hot sauce at the end. Otherwise this was really flavourful and the tastes I was hoping it would have. I will definitely make again.

• Tilapia with artichoke, caper, and cherry tomato sauce and Israeli couscous

  • mamacrumbcake on June 30, 2017

    This is delicious and the presentation is beautiful! My daughter said it looks like a restaurant meal. It's not a difficult recipe and comes together quickly, but there is a lot of prep:you will be preparing 3 separate items: fish, sauce, cous cous. This is on our regular Friday night rotation. PS 1 cup of breadcrumbs is entirely too much--most of it is wasted.

  • ecasey830 on June 19, 2018

    Delicious but second the comment that said the recipe calls for too many breadcrumbs. Can easily be halved. Would also halve the couscous when making in the future.

  • angrygreycat on August 15, 2022

    I liked this, I found it delicious, but no one else in the family was a fan. So this goes on my no repeat list.

• Oven-roasted sea bass with ginger and lime sauce

  • Jviney on January 22, 2022

    Really enjoyed this one. I didn’t have a shallot on hand so used a green onion. Would love to make the sauce as written because I think it would be even better. A great way to showcase a really great piece of fish.

• Brussels sprout hash with caramelized shallots

  • ksg518 on November 29, 2025

    Very tasty Brussel sprout hash. I used only about 2/3 of the butter called for in the recipe and thought it was plenty. As written the recipe calls for using separate skillets for the shallots and the sprouts but I think you might be able to get by using one if you removed the shallots to another dish while you sauté the sprouts.

• Turkey pot pie with cheddar biscuit crust

  • Jviney on October 13, 2019

    This is the perfect meal to take to someone who has just had a baby - light but with delicious biscuits to make it decadent. I have made it with vegetable broth so a vegetarian friend could pick around the chicken, and she said it was perfect for her and the rest of the family.

• Cornbread stuffing with fresh and dried fruit

  • Jviney on October 13, 2019

    This was fine but not an outstanding recipe for Canadian Thanksgiving...I think I’ll keep looking for the perfect dressing recipe.

• Fresh herb spaetzle

  • julesamomof2 on January 18, 2023

    Really need a spaetzle maker to avoid a messy process, as the advice to use a colander or box grater just doesn't work well. It's a bummer that Epicurious has decided to put all their recipes behind a paywall after all these years!

• Butternut squash with pumpkin-seed pesto

  • dc151 on October 13, 2020

    I was skeptical, but this really worked for me! We didn't have any leftovers!

• Sweet potato purée with smoked paprika

  • rpepper on November 12, 2019

    Great--the smoked paprika really takes this beyond the ordinary.

• Wild mushroom-potato gratin

  • Cheri on March 10, 2013

    This is quite good. Used a mixture of cremini and wild mushrooms. Added shaved ham for one dish meal. Next time, I may add a layer of cooked greens also.

• Thai fried eggplant with basil

  • louie734 on March 29, 2014

    The cookbook version of this recipe adds minced fresh ginger (from a 3" piece) with the garlic and chiles.

• Peanut butter and fudge brownies with salted peanuts [Dorie Greenspan]

  • cpauldin on January 09, 2014

    Decadent and over the top delicious! Refrigerating before cutting is key= otherwise the layers tend to separate.

  • puddlemere on January 29, 2018

    Halved this recipe but otherwise followed it exactly, and they turned out great--brownies were nice and fudgy and the layers held together and cut really well.

  • Jviney on April 15, 2018

    One of our all-time favourites. So rich, such great flavour.

• Amazing chocolate chip-peanut butter cookies

  • louie734 on March 29, 2014

    The cookbook version neglects to mention that the pb in these cookies is from PB Chips, and they add 1/2 c roasted unsalted chopped peanuts to the batter.

  • ellwell on April 02, 2022

    I thought these were amazing! They are my new favorite!

• Banana nut oatmeal cookies

  • louie734 on March 29, 2014

    Note that neither the online nor the cookbook version lists shortening in the ingredients, but it is mentioned in the directions online. Proceed without it - my guess is that the author tweaked the recipe to be all butter.

• Spiced pumpkin layer cake

  • louie734 on March 29, 2014

    The recipe linked here is incorrect; the version in the cookbook is here http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Layer-Cake-240123

• Apple tart with caramel sauce

  • louie734 on March 29, 2014

    Both the book and online recipes call for McIntosh or Golden Delicious apples in the ingredients, but the cookbook mentions in the headnote that these varieties tend to break down, and instructs you to "use firmer cooking apples such as Cameo, Cortland, or Braeburn." Looks like the commentors online had similar suggestions.

• Spicy orange tilapia

  • louie734 on March 29, 2014

    The cookbook version adds 2 T unsalted butter to the recipe and, after removing the (fully cooked) fish from the pan, adds the onions, stir-fries 6 minutes till tender, then the juices-ginger-sriracha, simmer, whisk in the butter, spoon the sauce over, serve.

• Red wine-braised duck legs

  • louie734 on March 29, 2014

    The linked recipe is incorrect; the version in the cookbook is here http://www.epicurious.com/recipes/food/views/Red-Wine-Braised-Duck-Legs-14324

• Thyme focaccia and Parmesan focaccia

  • theuninvitedguest on June 19, 2015

    This is my favorite focaccia. I don't make two loaves -- I either make one whole loaf or just half the recipe, and it works out fine. If I have some tomato paste left in a can I often spread that over the top before baking.

• Quinoa with Moroccan winter squash and carrot stew

  • Laura on December 14, 2015

    I've been making this ever since the recipe appeared in the magazine and we love it. It had been a few years since I last made it and we were overdue. I had forgotten just how spicy this dish is! We enjoy the heat, but those who don't might want to cut back on the amount of cayenne (1/2 tsp) or eliminate it altogether. I appreciate this dish for how relatively easy it is to put together, as well as how healthy and colorful it is on the plate. I won't wait so long to make this again!

  • ksg518 on January 22, 2019

    Very good but even cutting back the cayenne by half it was very spicy. Luckily we had some yogurt on hand to dollop on top to cut the heat. Next time, I'll skip the cayenne altogether.

• Triple chocolate cookies

  • mfto on July 02, 2016

    I have made these cookies several times for my chocoholic daughter and grandchildren. Even though I am not a chocolate addict, I will admit that these cookies are wonderful. You must remember that the cookies are sized for ice cream sandwiches. So you must downsize the amount of dough for each cookie. Read the reviews for suggestions. I just made these cookies today and used my table soupspoon to drop the dough. The dough is rather thin and just slid off my spoon but they baked beautifully (in my eyes at least). I got 28 cookies and baked for 12 minutes. Just follow the recipe directions for determining timing. The cookies must be left to cool on the parchment paper.

  • puddlemere on December 17, 2018

    The dough tends to look too thin after you add the warm chocolate. Don't do what I did and add more flour--the dough will firm up as it cools down! I also make them smaller than called for (they're very intense and rich), and baked them about 12 minutes.

• Dried cranberry and white chocolate biscotti

  • mamacrumbcake on December 28, 2016

    When I was making these, the raw dough was so delicious. After they were baked, they had a very nice flavor and crunch. But after I glazed them with white chocolate, blechhh! — the flavor of the white chocolate overpowered the almond and butter notes of the biscotti. I was so bummed. Next time I might just sprinkle sparkling sugar for sweetness and added crunch. I might also increase the almond extract and add sliced almonds to the batter. NOTE: Everyone else who tried them really liked them with the white chocolate, so I was the only one who didn't like them. UPDATE: I have made these a few times since my original note, but with a different (better) white chocolate and was happy with them. Use a white chocolate that is delicious for eating. It makes a huge difference. I also put almonds in the dough, but whole or chopped turns out nicer than sliced. The cranberry flavor and color, plus biscotti’s long keeping quality, make this especially suited for the Christmas season.

  • angrygreycat on July 18, 2018

    Made this for my book club. I read the other note on this and being that I am not a big white chocolate fan anyway, I opted for dark chocolate drizzle. They came out great, lovely taste and texture. They were a big hit at my book club and family. I might opt for bit less sugar in the batter than the recipe called for next time. I also would like the idea of putting sliced almonds on them to enhance the almond extract in the batter.

• Vegetarian cassoulet

  • bwhip on February 08, 2018

    My wife has been wanting Cassoulet, so I decided to give this recipe a go. Frankly, I wasn’t expecting much, with such simple ingredients and easy prep - but was really surprised with how great this turned out! I did have some homemade chicken stock handy, so I decided to swap that for the water to richen the flavor. The garlic breadcrumbs really made the dish sing. Delicious, and easy.

• Sage and honey skillet cornbread

  • julesamomof2 on January 02, 2019

    This was super moist and delicious, which I'm sure was due to the entire stick of butter (!) used. In an effort to make it slightly healthier, I used whole wheat flour instead of all purpose and it worked well. I also used a 9inch round baking pan as my cast iron skillet was too big. Will make again.

• Pear, arugula, and pancetta salad

  • angrygreycat on July 13, 2022

    The family really enjoyed. I subbed scoops of regular ricotta for the ricotta salata

• Beef brisket with Merlot and prunes

  • Laurendmck on October 09, 2023

    TO. DIE. FOR.

  • ellwell on January 26, 2024

    This was delicious. Would be perfect for company. I am not sure it would serve more than 4 hungry people. The flavors all melded together well and had wonderful sweet and savory notes. Next time I think I would purée more sauce than recommended in the recipe.

• Salmon chowder

  • Rinshin on December 15, 2023

    This was alright but still looking for that perfect salmon chowder. Taste was rather bland and had to up the taste by adding jarred crab essence.

• Serious Eats

  Perhaps, however, you want to reinvigorate your Thanksgiving table with bolder takes on tradition. The Epicurious Cookbook offers a bevy of Thanksgiving recipes filed away in its section on fall...

  Full review

• Dorie Greenspan

  I love this book! ...editors culled through the four-fork recipes and collected them for us. Bound and at the ready, this is a book that you'll cook from everyday for days to come.

  Full review