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Nov 7, 2023 | 
epicurious.com | Yossy Arefi |Kayla Stewart |Andrew Rea |Emma Laperruque
These banana nut blondies have all of the flavors of your favorite banana bread in a more compact form. They are just sweet enough, with lots of toasty walnuts inside and on top. Chocolate and banana are such good pals; these would be great with some chocolate chips, too. The recipe as written is vegan-friendly; feel free to use dairy butter if you don't avoid dairy. This recipe was excerpted from 'Snacking Bakes' by Yossy Arefi. Buy the full book on .
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Nov 7, 2023 | 
epicurious.com | Carly Westerfield |Kayla Stewart |Andrew Rea |Megan Wahn
We all know the feeling of wanting something sweet to snack on, like, right now. Often I find that when this feeling hits me, the recipe I crave the most calls for one or two ingredients that I don't have on hand. Or, if I'm lucky enough to have everything I need, that's about the time I realize I was supposed to set my butter, cream cheese, and eggs out on the counter a few hours ago, before my craving took hold.
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Nov 7, 2023 | 
epicurious.com | Yossy Arefi |Kayla Stewart |Andrew Rea |Emma Laperruque
Part chewy macaroon, part crispy shortbread, this big ol' cookie has it all. Bake it until it is golden brown, then use your hands to break it into whatever size cookie you need at the moment. The coconut extract is optional but adds lots of delicious flavor; if you choose not to use it, add an additional ½ teaspoon vanilla. This recipe was excerpted from 'Snacking Bakes' by Yossy Arefi. Buy the full book on . All products featured on Epicurious are independently selected by our editors.
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Nov 6, 2023 | 
epicurious.com | Jesse Szewczyk |Kelly Janke |Roger Kamholz |Andrew Rea
The first step is seasoning the turkey with plenty of paprika, maple syrup (for sweetness and shine), garlic powder, salt, and pepper, and baking it enclosed in parchment paper pouches (aka the en papillote part). You'll also throw in a few cut oranges, onions, and thyme. The benefit of the parchment paper pouch is twofold: For starters, it creates a tight seal that locks in the moisture.
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Nov 6, 2023 | 
epicurious.com | Emma Laperruque |Thomas Keller |Andrew Rea |Kelly Janke
My paternal grandmother, Mildred Edna Cotton Council, founded Mama Dip's Kitchen restaurant in Chapel Hill, North Carolina, in 1976. The daughter of a sharecropper and granddaughter of an enslaved person, she built a culinary empire. Her sweet potato biscuits were one of her most popular dishes, and they are still featured on the menu today. Sweet potatoes add an earthy, sweet flavor to more than just your favorite pie.
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Nov 6, 2023 | 
epicurious.com | Amelia Rampe |Andrew Rea |Janet Fletcher |Zaynab Issa
This recipe celebrates all that fennel has to offer in a weeknight pasta that comes together in less than an hour. Thinly sliced fennel is slowly cooked down with onion and garlic, yielding a caramelized, jammy mixture. Anchovies and Parmesan bring savory balance, while lemon zest and juice contribute brightness. Garnishing with the fronds lends fresh fennel flavor to every bite. There are plenty of ways to customize this dish to your own palate. Don't like anchovies? No worries-skip them.
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Nov 3, 2023 | 
epicurious.com | Kelly Janke |Andrew Rea |Carly Westerfield |Alaina Chou
The dinner roll is a quintessential component at a Midwestern Thanksgiving. When I close my eyes and dream of Thanksgiving in my youth, one of the first things that pops into my mind is a basket being passed around with dinner rolls. My grandmother, Dorothy, was known for serving store-bought brown-and-serve dinner rolls straight from the oven. It was the final component to be removed from her tiny wall oven just as the gravy was being nursed and the turkey carved.
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Nov 2, 2023 | 
epicurious.com | Matthew Trueherz |Andrew Rea |Emily Farris |Marcela Valladolid
Condiments were once condemned. "From medieval times well into the 20th century, condiments were said to inflame lust and incite dangerous passions," write the authors of Preserved: Condiments, an ode to apparently the most salacious food group. The book kicks off a series of six books devoted to preservation from a supergroup trio of authors. Darra Goldstein, founder of the peer-reviewed food journal Gastronomica, is a bona fide food scholar, professor, and author of some 17 books.
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Nov 2, 2023 | 
epicurious.com | Vallery Lomas |Erin French |Andrew Rea |Thomas Keller
Rice is one of the quintessential elements of Louisiana cooking. For many, a meal is incomplete without it, and Thanksgiving dinner is no different. Rice dressing, which combines rice, ground meat, and aromatics, is traditionally served alongside turkey and all of the trimmings. The dish, though called dressing, isn't offered in place of mandatory dishes like cornbread dressing; you'll want to serve both. Some Louisianans use "rice dressing" and "dirty rice" interchangeably, but not me.
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Oct 31, 2023 | 
epicurious.com | Andrew Rea |Karima Moyer-Nocchi |Adrian Miller |Jesse Szewczyk
Then there was the added pressure of the episode being filmed for my YouTube channel: not only had my previous attempts at cacio e pepe been the subject of great public ridicule, but for this particular shoot, I had made the brazen decision to prepare it in a $1,000 hollowed-out wheel of Parmigiano-Reggiano, like some sort of spoiled, drunken king. After five broken, oily bowls of abject failure, I finally followed the advice of celebrated Italian chef Luciano Monosiglio: bust out the blender.
