Winter-Vegetable Soup Recipe | Epicurious

Cozy vibes notwithstanding, the best thing about this easy vegetable soup recipe is its endless capacity for customization. Out of sweet potatoes but wondering what to do with the second half of that butternut squash? Peel and dice the squash into ½” cubes and make the swap. Not into peas? Frozen green beans work just … Read more

Lemon–Olive Oil Cake Recipe | Epicurious

The titular ingredient in this Italian-style olive oil cake recipe provides most of its flavor, so choose yours with care. Extra-virgin olive oil gives the dessert a vibrant taste, while lesser grades will produce subtler results. Both are reliably delicious so long as you use a high-quality olive oil. Adding lemon juice and zest elicits … Read more

Cá Kho (Fish With Coconut Caramel) Recipe

At Sap Sua in Denver, one of our Best New Restaurants of 2024, chef and co-owner Ni Nguyen wanted to include a version of his favorite Vietnamese meal, cá kho (fish braised in a clay pot), to the menu. Needing a precise approach so the dish could be recreated nightly by the restaurant’s cooks, Nguyen … Read more

Đâu Phu Rán Tâm Hành (Fried Tofu With Scallion-Oil Sauce) Recipe

Inspired by his mother’s favorite dish of tofu with scallion sauce, chef Ni Nguyen of Sap Sua, one of our Best New Restaurants of 2024, augments the original with extra aromatics like mint, cilantro, and chiles. The dashi powder adds a savory depth to the scallion sauce. Make a double batch of the sauce; it … Read more

Glazed Torn Beets With Pistachio Butter & Mint Recipe

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

Watermelon, Shiso, Plum, and Salt Recipe

One hot summer evening, my friend Jason and I decided to stay in the AC and watch Werner Herzog’s documentary about the internet. I had gone to the Japanese grocery store earlier that day and had bought ume shiso salt (a salty, tangy, sour-tart MSG sprinkle made from shiso and plum), and he brought over … Read more

Cantaloupe, Cucumbers, Lime, and Mint Recipe

Step 1 Cut the ends of 1 small, ripe cantaloupe so it has two flat surfaces. While it’s on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half, scoop out the seeds. Cut in half again, and thinly slice. Step … Read more

Preserved Lemon and Tomato Chicken Recipe

Lemon and tomatoes? They’re actually a match made in heaven—particularly when the lemons are of the salty, funky, a little bit floral preserved variety. Finely chopped, they add their savory notes to a simple tomato sauce that you can cook your chicken breasts in directly. The result is a foolproof, weeknight-friendly recipe you’ll make all … Read more

Cocoa-Blackened Chicken Thighs With Stone Fruit Recipe

Cocoa powder and Old Bay seasoning combine to create a spice mix that turns nearly black when cooked yet tastes complex and anything but burnt. If using Creole seasoning instead of Old Bay, look for a blend like Tony Chachere’s or Zatarain’s that contains salt. But if yours doesn’t, add ½ tsp. Diamond Crystal or … Read more

Roasted Broccoli With Savory Dill Sauce Recipe

“My partner, Cherry, and I agree that broccoli is best when kept really simple,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Here large pieces of roasted broccoli make a great fork-and-knife side for a party, particularly when doused in a bright, savory, funky sauce made from dill, citrus, and fish sauce. … Read more