The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions by Tanya Steel and The Editors of

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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.

  • Thai cabbage salad

    • hbakke on May 06, 2019

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

  • 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:

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

    • 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.

    • 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.

  • 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!

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

    • louie734 on March 29, 2014

  • 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

    • 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.

    • 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.

  • 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.

  • Wild mushroom lasagne

    • louie734 on March 29, 2014

      Incorrect recipe is linked here; this is the correct one

  • Risotto with leeks, shiitake mushrooms, and truffles

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

    • 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.

    • 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.

  • 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.

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • Triple chocolate cookies

    • 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.

    • 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.

  • Peanut butter and fudge brownies with salted peanuts

    • 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.

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Reviews about this book

  • 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
  • Everyday Dorie

    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

Reviews about Recipes in this Book

  • ISBN 10 0307984850
  • ISBN 13 9780307984852
  • Linked ISBNs
  • Published Oct 30 2012
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

For home cooks hungry for make-again recipes, here is an impeccably curated collection from Epicurious with more than 250 of their "4-fork" recipes, conveniently compiled in a book with new photography, new headnotes, and informative user tips.

Epicurious is, undisputedly, the most respected website for people who like to cook. In their first-ever cookbook, the Epicurious editors have culled their extraordinary database of 180,000 recipes and selected their most popular recipes.

Organized seasonally and by meal type, The Epicurious Cookbook offers everything from 30-minute weeknight dinners to weekend warrior show-stoppers. Also included are comfort food favorites, small dishes perfect for parties and plenty of repertoire-building mains and sides, plus breakfasts, breads, and desserts. All new stunning four-color photography shows Epicurious at its most irresistible. Throughout are Epicurious member suggestions for tweaking recipes, ideas for menu planning, smart substitutions, and homespun recipes from dozens of Epicurious members newly tested for this cookbook.

Destined to be that classic you’ll turn to daily, The Epicurious Cookbook enhances the very best online content in a gorgeous cookbook.

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