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Mar 26, 2024 | 
epicurious.com | Matthew Zuras
There’s a Christmastime scene in Alexander Payne’s Oscar-nominated coming-of-age drama The Holdovers, set in a fictional Massachusetts boarding school in the early 1970s, in which a group of students grumble over platters of chicken, potatoes, and vibrant, firm stalks of asparagus. It’s the setup for a joke as puerile as the schoolboys—the punchline being the slender green vegetable’s notorious ability to produce pee that smells like the mouth of hell.
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Dec 7, 2023 | 
epicurious.com | Matthew Zuras
All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. Some kitchen truisms are practically hard-wired into our brains: A dull knife is more dangerous than a sharp one. Cast iron doesn’t belong in the dishwasher. Citrus juice is always best when it’s freshly squeezed. But what if I told you that everything you knew about freshly squeezed lime juice was a filthy lie?
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Nov 16, 2023 | 
epicurious.com | Matthew Zuras
"I think it's fun-it's inventive," says B. Dylan Hollis, a baker and TikTok creator whose cookbook Baking Yesteryear includes a slightly modernized version of carrot pie, along with dozens more forgotten or out-of-fashion recipes from decades past.
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Nov 3, 2023 | 
epicurious.com | Joe Sevier |Matthew Zuras |Anna Hezel |Roger Kamholz
Perhaps you forgot that you already had lemons, and bought more for a recipe. Don't let the extras spoil when you could make lemon cocktails. Pretty much any spirit that you have around the house can find a home in lemony classic cocktails-or newer concoctions-that will make the most of every last ounce of fresh lemon juice. Some of these drinks are herbal and tart, some honeyed and mellow, some spicy from ginger or hot peppers.
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Nov 1, 2023 | 
epicurious.com | Casey Corn |Zoe Denenberg |Joe Sevier |Matthew Zuras
Asking the experts how long cooked turkey keeps in the fridge yields a range of answers.
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Oct 25, 2023 | 
epicurious.com | Matthew Zuras |Joe Sevier |Hannah Lee Leidy |Stephanie Loo
I first heard of sour cream and raisin pie in the backseat of a car. I was in Los Angeles for my sister's wedding and found myself in a Lyft Shared from LAX with a lady named Jane. Jane and I got to talking about pie, as you do when you have time to pass, and she told me that sour cream raisin was her favorite. I was a little taken aback, expecting her to choose apple pie or Key lime, pecan or pumpkin. I couldn't quite wrap my head around the combination of raisins and sour cream in a pie.
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Oct 25, 2023 | 
epicurious.com | Anikah Shaokat |Matthew Zuras |Jess Eng
Like many chefs, Sohla El-Waylly understands the burdens and barriers of culinary school. A lofty price tag with lower-than-ideal returns, it's a choice not feasible to many, so El-Waylly set out to make that knowledge more accessible with her inaugural cookbook, . El-Waylly distills takeaways from her time in cooking school, years-long tenure at restaurants, and her experience as a Bon Appétit staffer to bring home cooks the foundations they need to be more confident in the kitchen.
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Oct 23, 2023 | 
epicurious.com | Jess Eng |Matthew Zuras |Jon Kung |Zoe Denenberg
Who exactly is Maman? According to cookbook author Roya Shariat, Maman is a lifelong teacher, a culinary powerhouse, and if you haven't guessed, her mother, Gita Sadeh. If you're online as much as I am, you also may know that Maman is internet famous too (currently, the duo has 190,000 adoring fans who follow them on TikTok). Every few weeks, Maman appears in front of a camera to gracefully flip tahdig, cut food in the air, and scoop leftover saffron salmon into the perfectly sized container.
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Oct 23, 2023 | 
epicurious.com | Matthew Zuras |Jon Kung |Zoe Denenberg |Emily Farris
Sugar, vinegar, flour, maybe some water, and if you're lucky, a bit of butter and an egg. That's the entire list of ingredients for a classic vinegar pie, which, depending on where you (or, more likely, your grandparents) grew up, will inspire fond memories-or perhaps some deep, bewildered revulsion. "Vinegar...pie? Made with vinegar?" asked my husband, not merely a Yankee but in fact a born-and-bred New Yorker.
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Oct 18, 2023 | 
epicurious.com | Matthew Zuras |Zoe Denenberg |Anna Hezel |Jess Eng
Has there ever been a fruit as celebrated as the apple? Heaven, wrote Emily Dickinson, is an apple that's just out of reach. "Goddesses are fabled to have contended for it, dragons were set to watch it, and heroes were employed to pluck it," noted Henry David Thoreau. "Surely," he declared, "the apple is the noblest of fruits."If you're fortunate to live near a farmers market with a generous selection of heirloom apples, you might agree with both Dickinson and her fellow Bay Stater.
