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Oct 24, 2023 | 
epicurious.com | Roger Kamholz |Anthony Brocatto |Robert G. Hess |Michael McIlroy
Bitterness is an essential element of coffee; it's the baseline riff that allows all the lighter notes of a good coffee to stand out. In the world of cocktails, the same holds true: Bitters have long been the tools to balance out and add complexity to drinks. The Salted Amaro Espresso Martini is all about that kinship.
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Oct 23, 2023 | 
epicurious.com | Nik Sharma |Al Sotack |Thomas Keller |Robert G. Hess
This is an elegant entrée based on the creamy shahi (which means "royal") dishes of the Moghul empire. It commands attention on a swanky dinner table. Bring the whole roasted cauliflower out after all the guests are seated, and use your best serving platter to present it as dramatically as possible. 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.
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Oct 23, 2023 | 
epicurious.com | Andrew Rea |Al Sotack |Thomas Keller |Robert G. Hess
This crispy braised chicken thigh and fennel dish is a one-pot dinner recipe I've been fiddling with over the years, a continual effort to align equal levels of richness, satisfaction, health, wholesomeness, and ease. Something that's definitely pasta and butter, but is rich with fiber and protein. Something that's both bright and crisp on its surface, contrasted against its more saucy and savory underbelly.
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Oct 23, 2023 | 
epicurious.com | Nik Sharma |Al Sotack |Thomas Keller |Robert G. Hess
This lasagna skips the red sauce in favor of a spiced tomato- lentil mixture, generously layered with mozzarella and Parmesan between sheets of noodles. Black lentils hold their shape well, which is critical to the interplay of textures in this dish. This recipe was excerpted from 'Veg-table' by Nik Sharma. Buy the full book on . 2 Tbsp.
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Oct 16, 2023 | 
epicurious.com | Al Sotack |Robert G. Hess |Maks Pazuniak |Chris McMillian
The Martinez is not quite what it appears. The drink, rumored to be the predecessor to the ubiquitous martini-with a very vague backstory where it was made on a whim for a stranger either from or heading to or in the town of Martinez-most likely began its life as a Manhattan riff with gin. The Martinez shows up in an 1884 bar book by O.H. Byron as an offhanded Manhattan variation.
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Sep 18, 2023 | 
epicurious.com | Clarissa Wei |Al Sotack |Robert G. Hess |Jesse Szewczyk
Brought over by immigrants from eastern China, rice rolls are a breakfast staple doled out with immense speed by street vendors at the height of the morning traffic rush. A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss before it's compacted into a large pill shape and slung into a plastic bag.
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Sep 18, 2023 | 
epicurious.com | Shelly Westerhausen Worcel |Al Sotack |Robert G. Hess |Jesse Szewczyk
Is this soup based on my favorite ginger-turmeric carrot-orange juice from my local juice bar? Maybe-and I have no regrets about it. I use very small amounts of spices in this recipe to add depth without overpowering any of the sweet carrot or bright orange notes. Depending on how sweet your carrots are, you may need to add a touch of maple syrup at the end to bring out their sweetness, so make sure to taste and adjust to your liking.
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Sep 17, 2023 | 
epicurious.com | Pierre Thiam |Jesse Szewczyk |Robert G. Hess |Hermine Dossou
The scent of mafé instantly takes me back to my childhood. The peanut-based sauce, one of the mother sauces of West African cuisine, has some similarities with Mexican mole in that it is a nut-based sauce thickened through slow cooking. The classic West African mafé almost always has lamb, chicken, or fish, but I love the simplicity and elegance of the vegan version that I'm introducing here.
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Sep 6, 2023 | 
epicurious.com | Al Sotack |Jesse Szewczyk |Zoe Denenberg |Robert G. Hess
Along with its close cousin, the Brown Derby, the Blinker is the classic cocktail most associated with grapefruit juice. While its Los Angeles contemporary was made with honey, the Blinker, recorded in Ireland-born New York bartender Patrick Gavin Duffy's 1934 Official Mixer's Manual, instead used grenadine to fatten up the tangy, sweet citrus.
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Sep 6, 2023 | 
epicurious.com | Al Sotack |Jesse Szewczyk |Zoe Denenberg |Robert G. Hess
Not many people order a Pink Squirrel at today's bars, but it's one of those rare mixed drinks that seems to have survived as a bit of beloved popular culture nonetheless. Unapologetically dessert-y and distinctly mid-proof, it didn't fit the zeitgeist of the 21st century's cocktail revival, but the drink hung on as the sort of cocktail mentioned in sitcoms, mostly as a colorfully named signifier of the old-school.
