Epicurious

Epicurious.com, a digital platform from Condé Nast, stands out as the leading food website, boasting numerous awards. It features over 30,000 recipes that have been professionally tested and crafted by top food journalists, celebrated cookbook authors, and famous chefs, alongside 150,000 recipes contributed by members. Every day, new content is added by Epicurious editors and top culinary experts from around the globe. The site is rich in articles and videos that cover a wide range of topics including cooking, entertaining, wine, cocktails, dining out, health, and shopping. In a commitment to promote sustainable cooking practices, Epicurious has decided to stop publishing new beef recipes.

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15 Types of Onions and How to Use Each One

3 days ago | epicurious.com | Esther Sung |Devra Ferst |Joe Sevier

All products featured on Epicurious are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. It’s impossible to overstate the importance of onions. But, with so many different types of onions all over the world, it can be challenging to know which varieties are best suited for which purpose.
Easy Quiche Recipe | Epicurious

5 days ago | epicurious.com | Shilpa Uskokovic

ArrowJump To RecipeSave RecipeSavePrintThis easy quiche recipe pairs savory ham, rich cheeses, and velvety sautéed leeks in a tender, buttery pie crust. Inspired by the ham and leek quiche from Napa Valley’s Bistro Jeanty—once featured in Gourmet—our version is updated for a more streamlined approach. The result might be the best quiche we’ve ever tasted.
59 Picnic Food Ideas for Lazy Meals in the Sun

1 week ago | epicurious.com | Emily Saladino

Whether you’re plotting a casual park hang or an elaborate outdoor feast, successful picnic food ideas have a few things in common: Whatever you bring needs to be portable, shareable, and taste just as good—if not better—after sitting in a cooler or basket. Recipes should be easy to scale up or down depending on the size of the crowd and unfussy enough to eat standing up, sitting down, or sprawled across the grass.
Cheesy Apple Dog Treats

2 weeks ago | epicurious.com | Joe Sevier

ArrowJump To RecipeSave RecipeSavePrintWhen I set out to update a homemade dog treat recipe from the Epi archives, I was floored by the most popular entry. Since removed from the site, it was made with many ingredients we now know aren’t so great for a pup’s digestion. Still I used that archive Gourmet recipe as an inspiration for the ratio of ingredients in my update dog cookies, swapping in things that I knew my pup would like—and I’m hoping yours will too.
Violet Vodka Slushy

3 weeks ago | epicurious.com | Shilpa Uskokovic

ArrowJump To RecipeSave RecipeSavePrintHere’s the thing—you might never use crème de violette for anything other than this drink. But, boy, is it still worth schlepping to the store for this alone. It’s a fun, irreverent drink, easy to dismiss as juvenile or social-media-coded, but don’t be fooled by the pretty lilac color. Ultimately, this is a well-balanced frozen cocktail, with a healthy squirt of tart lemon juice to counteract the floral sweetness of the vibrant violet liqueur.
41 Fresh Dill Recipes We Absolutely Love

3 weeks ago | epicurious.com | Sheela Prakash

Soft, frilly dill isn’t shy. Dill recipes, in fact, wear their bold grassy, citrusy flavor proudly. That assertiveness is a good thing; it’s what makes so many of our favorite dill dishes distinct. A key ingredient in classics like spanakopita, ranch dressing, matzo ball soup, gravlax, and more, fresh dill—and even the dried stuff, to some degree—has the power to brighten any dish it touches. It’s well worth keeping a stash close by, whether in your herb garden or your refrigerator’s crisper drawer.
19 Citrusy Cocktails to Make With Cointreau

3 weeks ago | epicurious.com | Sheela Prakash

All products are independently selected by our editors. If you buy something, we may earn an affiliate commission. If you love a margarita or can’t say no to a cosmo, then you likely have a bottle of Cointreau gracing your bar cart. The orange-flavored liqueur is a type of triple sec produced in France and delivers a crisp citrus flavor thanks to its neutral spirit base and a combination of sweet and sour (or bitter) orange peels.
This Is the Year You Learn to Cook an Artichoke

3 weeks ago | epicurious.com | Kelsey Youngman

My mom was a prolific cook during my childhood. We ate veggie-stuffed omelets before school, toted hot lunches tucked into to our lockers, and after she came home from work, she delivered a homemade dinner to the kitchen table most nights. All of which is to say, I was an incredibly fortunate kid—eager to assist as she cooked from an overstuffed binder filled with her repertoire of recipes. One favorite for spring was a steamed artichoke. Just one—though we were a family of four.
Lemon Chiffon Is Spring Transformed Into Cake

1 month ago | epicurious.com | Joe Sevier

Most people are familiar with the airy texture of angel food cake. They know what they’re getting into with a classic yellow sponge. But too few have experienced the joy of chiffon. Like the gossamer feeling of its namesake fabric, chiffon cake is blissfully soft. Digging into a slice is a dream fulfilled for any child who imagined biting into the fluffiest cloud in the Care Bear Kingdom. Picture, then, the gentle aroma of lemon zest perfumed throughout that cake cloud.
This Coconut-Chile Salmon Got Me Excited About Salmon Again

1 month ago | epicurious.com | Hali Bey Ramdene

I’m a stage in my life where a meal plan is the difference between a hot balanced dinner and a cold bowl of cereal. I’m also at the stage where meal planning means repeating the same dishes or, at the very least, the same ingredients week after week. For my family, that means a generous side of salmon that we eat for dinner and pack for lunch as sandwiches the next day. We’ve perfected the cooking technique: Preheat the oven to 400º.