Epicurious

Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.

Easy to make, impossible to stop eating.

This velvety white wine sauce imparts tangy, rich flavor to everything it touches.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

This easy yellow cake recipe yields a cake that’s remarkably fluffy and moist.

Consider every birthday cake, brownie, and cupcake covered (in this frosting, that is).

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.

Just like the state fair, minus the crowds.

These cheesy apple dog treats had our furry friends wagging their tails for a second bite.

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.

With a heap of fresh produce and creamy sauce, this one-pot pasta endures for a reason.

The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Serve a thick slice for breakfast or an afternoon pick-me-up.

This side dish is flavorful enough to also serve as a main course.

This Yemeni spice mixture transforms everything it touches into gold.

For the full effect, enjoy over a bed of rice with a pint of cold beer.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.