Rick Martinez

Dec 18, 2024 | epicurious.com | Rick Martinez

Originally known as a Whiskey Cocktail, the old-fashioned is a timeless drink with a rich history. In fact, it’s one of the oldest tipples around. In the drink’s early days, an old-fashioned could be made with brandy, gin, or practically any liquor, but it’s evolved to mean a whiskey-forward drink made with sugar and bitters, Angostura being the most common, though variations abound.

Aug 8, 2023 | epicurious.com | JJ Johnson |Homa Dashtaki |Rick Martinez |Hana Asbrink

If you often find yourself in a rut of steaming plain white rice to complement your weeknight dinners, this fragrant rice pilaf recipe is an easy upgrade. Toasting a warming mixture of spices-cumin, cinnamon, cardamom, and cloves-in butter awakens a range of flavors you wouldn't get without blooming them first.

Aug 3, 2023 | epicurious.com | Shilpa Uskokovic |Hana Asbrink |Rick Martinez |Sahara Henry-Bohoskey

Step 1Place a rack in lowest position in oven and preheat to 400°. Whisk ¼ cup whole milk, 1 Tbsp. cornstarch, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl until combined and cornstarch is dissolved. Add 8 large eggs and whisk until mixture is smooth and no streaks remain. Step 2Melt 4 Tbsp. unsalted butter in a large nonstick skillet over medium-high.

Aug 1, 2023 | epicurious.com | Irina Georgescu |Rick Martinez |Rinku Bhattacharya |Shilpa Uskokovic

This is an elegant dessert that relies on the energizing powers of coffee and chocolate to liven up the mood. It is creamy and very rich, and therefore best served in small quantities. This recipe was excerpted from 'Tava: Eastern European Baking and Desserts From Romania & Beyond' by Irina Georgescu. Buy the full book on . 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.

Jul 31, 2023 | epicurious.com | Arnold Myint |John Chantarasak |Claire Saffitz |Rick Martinez

When I was younger I would return home from summer vacations in Thailand with a craving for som thum, a popular green papaya salad I would eat during my trips. But back in my hometown of Nashville, green papaya was not easily accessible at that time, so my mother made it work with what she had, satiating my request for the salad without sacrificing the distinct notes of a classic som thum. My mother's solve? Using carrots and/or green beans in lieu of the papaya.