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Unlock spring with stalks of tender charred asparagus splayed on lemony tahini.
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Miso polenta, strawberry muffins, and Old Bay remoulade for your shrimp cocktail.
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Briny, tangy feta is the ultimate flavor booster. Here’s how to make the most of it.
Find out which bottles to keep in the fridge—and just how long they’ll last.
Niki Achitoff-Gray
An all-purpose gluten-free blend does the heavy lifting here, keeping the ingredient list short and sweet.
Don’t mess with lush chocolate cake, fudgy frosting, and crunchy toasted pecans. (Who would want to?)
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4.3
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A classic lemon-blueberry bread is a thing of beauty. Plush lemon cake studded with jammy, perfectly suspended blueberries gets coated in a glossy, dripping glaze.
Breville may be late to the soda maker game, but this new carbonator delivers on performance.
Wilder Davies
Forget the grocery store! These food delivery companies bring all the quality ingredients you need to make delicious meals straight to your door.
Kristi Kellogg
If you ever crave falafel in the morning, these chickpea flour waffles are for you.
I used the organic meal kit to feed my family of four. Here’s my honest opinion.
Adam Campbell-Schmitt
Studded with fresh strawberries and sprinkled with crunchy sugar, these tender-crumbed strawberry muffins are the best bake to wake up to.
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We put top-ranked air fryers to the test to find out the best one (and also whether or not one of these gadgets is really worth owning at all).
Lukas Volger
Using jarred peperoncini, brine and all, in your weeknight pasta is the pro move you didn’t know you needed.
Jesse Szewczyk
This zesty pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting.
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There are no add-ins or pectin here, just the berries and sugar, which makes for a deeply fruity raspberry jam that tastes like summer.
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And compote and conserve and chutney too!?
Alexis deBoschnek
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Mustardy salmon for a crowd, budget-friendly weeknight dinners, no-refrigerator-required picnic sides and desserts, and lots more.
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Homemade cherry-lime floats, fancified dirt cake, and fruit pies galore.
A good bread knife can make or break your slicing game.
Lisa Elbert
Use it in yogurt, on ice cream, or smash a few big chunks onto buttered toast.
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
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Whether you like your flatware shiny, matte, ornate, or unadorned.
Emily Farris