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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 | Jenny Tschiesche |Emma Laperruque |Thomas Keller |Joe Sevier
One of the best ways to get value for money at the butcher's counter is to buy a large ham. It's so versatile, and this air-fryer casserole recipe shows you how easy it is to use up the leftovers, too. 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. Ingredients7 oz. (200 g) leftover cubed ham3½ oz. (100 g) slightly stale bread, torn into chunks½ tsp.
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Nov 3, 2023 | 
epicurious.com | Erin French |Thomas Keller |Jesse Szewczyk |Zoe Denenberg
Yogurt does a lot of heavy lifting in my house. We use it as the base for sauces and spreads-but for biscuits? Absolutely. Yogurt isn't that different from today's commercial buttermilk, which is cultured to produce that acidic tang that yogurt also has. The yogurt activates the baking soda, helping these biscuits to rise and making them light and fluffy. All products featured on Epicurious are independently selected by our editors.
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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 | Eden Grinshpan |Al Sotack |Thomas Keller |Jesse Szewczyk
This dish is my way of reminding myself that pork is out there in the world and I don't eat enough of it. It's more of a quick whip-up than other meaty cuts like lamb leg, and it's not as big of a commitment in terms of increasing when needing to feed 6-plus people. Plus it's such a great, fatty (if you're doing it right) canvas for just about any flavors, but especially this herbaceous chermoula. This recipe was excerpted from 'Eating Out Loud by Eden Grinshpan. Buy the full book on .
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Oct 31, 2023 | 
epicurious.com | Eden Grinshpan |Al Sotack |Thomas Keller |Jesse Szewczyk
Malawach is a pancake-like Yemeni flatbread that gets super flaky and crispy thanks to the butter in the dough. It's traditionally served with a grated tomato dip and hard-boiled eggs; in this spin, I've worked turmeric and black pepper into the dough, then topped it with a light tomato salsa and a custardy, jammy egg. This recipe was excerpted from 'Eating Out Loud by Eden Grinshpan. Buy the full book on Amazon. All products featured on Epicurious are independently selected by our editors.
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Oct 31, 2023 | 
epicurious.com | Eden Grinshpan |Al Sotack |Thomas Keller |Jesse Szewczyk
Step 1Make the dough: In a small saucepan, warm the milk over medium heat until it's almost hot, or just about body temperature, 1 to 2 minutes. (Take care not to get the milk too hot or it will kill the yeast!) In a small bowl, stir together the milk and yeast and let it sit for at least 10 minutes, until foamy. Step 2In a stand mixer fitted with the dough hook, combine the flour, sugar, and salt. Mix briefly on low speed to combine.
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Oct 31, 2023 | 
epicurious.com | Erin French |Al Sotack |Thomas Keller |Jesse Szewczyk
These are sort of a departure from my usual style of throwing a bunch of things onto a plate, but I assure you that there is nothing frilly or fussy here. Thin slices of summer squash or zucchini are rolled up with cool, creamy ricotta and mint and basil, plus buttery toasted hazelnuts, for an Italian-inspired bite that guests can pop into their mouths. This recipe was excerpted from 'Big Heart Little Stove' by Erin French. Buy the full book on .
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Oct 31, 2023 | 
epicurious.com | Erin French |Al Sotack |Thomas Keller |Jesse Szewczyk
This dish came together on a whim. Five o' clock was rapidly approaching, and with it, a dining room full of hungry guests. But I had resolved to put a new side dish on that evening's menu. Well, when under pressure, we can surprise ourselves with what we can accomplish, and what started as a freaked-out throw-together became a delicious discovery.
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Oct 30, 2023 | 
epicurious.com | Jesse Szewczyk |Al Sotack |Rhoda Boone |Thomas Keller
2 hours 45 minutes (plus cooling) Cooking en papillote is a classic French technique in which various ingredients (mainly proteins, largely fish) are cooked inside a parchment paper pouch. This method of cooking creates a sauna for proteins to steam in, infusing them with moisture and flavor simultaneously. While cooking en papillote is not typically used for turkey, this recipe utilizes the technique to make a showstopping bird that can be prepared several days in advance without drying out.
