As Epicurious editors, we have a bounty of cookbooks stacked in our kitchens—and usually our living rooms and bedrooms too—new and old ones that we keep coming back to. We turn to them to get dinner on the table, bake a sweet treat, and learn something new. Here are the ones we’re especially excited about … Read more
Every family has its own preferred ratio of spices in their chai masala. I like my chai to be a bit heavier on the cardamom and ginger side! For this chai masala, I freshly grind all the spices before blending them together. I use this chai masala quite a lot for baking, but you can … Read more
Step 1 Bring a large pot of salted water to a boil. Add 6 oz. (170 g) jumbo pasta shells and cook for 2 minutes shy of al dente according to the package directions. Drain, then spread onto a sheet pan until cool enough to handle Step 2 Preheat oven to 350°. In a food … Read more
We won’t sugarcoat it. This old-fashioned fudge recipe will test your willpower. First, it has no modern tricks to hide behind—no sweetened condensed milk or marshmallow fluff to make easy work of it. Second, you’ll have to beat it with a wooden spoon for about 6 minutes; not long in the grand scheme, but eons … Read more
Madeleines are technically made with a sponge cake batter, but many categorize them as cookies. They’re small, shaped like a shell, and can be made as an overnight dessert. Feel free to bake the madeleines and enjoy them dusted with powdered sugar; however, if you enjoy being extra, you can coat them in a thin … Read more
These soft butter cookies are made with mooncake molds. I found these gorgeous floral molds online and they really remind me of block print stamps from Jaipur. Block printing is a very popular form of textile art where you use multiple wooden stamps (blocks) to tap on various designs onto cotton cloth. They can be … Read more
Few can resist the lure of tender, herby Greek lemon potatoes. Often cooked in the drippings of a roasting leg of lamb or whole chicken, Greek potatoes don’t require a big roast for big flavor. Here, the lemony side dish gets its punch from a bit of chicken stock, plus plenty of garlic, oregano, and … Read more
Step 1 Drain and rinse 2 (14-oz.) cans chickpeas. Set aside. Finely chop 1 medium onion and place into a small bowl. Finely chop 1 medium green bell pepper and add to the same bowl. Step 2 Heat ¼ cup avocado or coconut oil in a large pot or Dutch oven over medium-high heat. When … Read more
As Epicurious editors, we have a bounty of cookbooks stacked in our kitchens—and usually our living rooms and bedrooms too—new and old ones that we keep coming back to. We turn to them to get dinner on the table, to bake a sweet treat, to learn something new. Here are the ones we’re especially excited … Read more
Beets get the full luxe treatment here. First, they’re roasted, then torn into chunks and cooked in a sticky maple-Dijon-balsamic glaze until lightly charred. The craggy crevices of the torn beets allow them to absorb all the flavors of the tangy glaze, which mellows some of their natural sweet earthiness. The char brings a subtle … Read more