How-ToYou can't hone your chops if you can't hone your chops. Be careful out there.
How-ToHow do you make cake with eggs or butter? This pretty layer cake uses a combination of applesauce and baking powder to leaven the layers, and mayonnaise for luxurious richness. The pretty chocolate petals add an elegant finishing touch and are easier than they look to make. Get the recipe: https://www.epicurious.com/recipes/food/views/double-chocolate-cake-with-peppermint-chocolate-frosting
How-ToThis quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. This pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.
How-ToDon't be scared of soufflé! Make the base super flavorful and moist by stirring in a jam or jelly, then help it rise with a properly whipped French meringue. Whip the eggs until just medium firm so they have more room to expand in the oven and help the soufflé rise. Get the recipe: https://www.epicurious.com/recipes/food/views/chocolate-raspberry-souffle
How-ToNo butter? No problem! This ooey-gooey monkey bread, ribboned with layers of sweet, aromatic spiced pecans and pumpkin seeds and drizzled with caramel sauce, doesn’t need it. Get the recipe: https://www.epicurious.com/recipes/food/views/chai-spiced-monkey-bread
How-ToKeep canned salmon on hand and you’ll have everything you need to make these crispy, flavorful salmon burgers in your pantry. An easy roasted red pepper mayo does double duty in these burgers: as a binder for the patties, and as an irresistible topping. Get the recipe: https://www.epicurious.com/recipes/food/views/salmon-burgers-with-red-pepper-mayo
How-ToNo dairy? No oven? No problem! Kat Sacks shows us how to satisfy those cookie cravings with this easy no-bake recipe.
EntertainingEpicurious challenged cheese expert and noted author Liz Thorpe to guess which one of two cheeses was more expensive. Liz breaks down parmesan cheese, goat cheese, gruyère cheese, feta cheese, and blue cheese. For each round of cheeses, Liz visually analyzed, smelled, and did a taste test before guessing which cheese cost more. Once the prices were revealed, Thorpe explained why a specific cheese making process costs more and dives into the specifics of how to make the different cheeses.
EntertainingDavid invites some friends over for dinner, but will he be able to finish dinner before the unthinkable happens? Fine out in this exciting episode of #cook90! epicurious.com/cook90
How-ToFollow Adina as she explores Seabra Mart, a Central and South American Supermarket in Newark, New Jersey!
CuisinesJoin Adina as she gives a tour of the vendors in Philadelphia's Reading Terminal Market!
How-ToAdina explores Fiesta Mart in Austin, Texas!
ChefsChef Gabe Kennedy samples soul food at Bertha's Kitchen in Charleston, North Carolina, tries some "adventurous American" at Two Boroughs Larder, has a cocktail at Zero George, and late-night fish croquettes at Xiao Boa Biscuit.