Herbs & Spices
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.
By Kemp Minifie and The Gourmet Test Kitchen
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23 Fresh Basil Recipes for Pesto and Beyond
Grilled corn with basil butter, pineapple shrimp noodles, slow-cooker pork with zesty basil sauce, and more.
By Emily Saladino and The Editors of Epicurious
Homemade Dog Treats
These cheesy apple dog treats had our furry friends wagging their tails for a second bite.
By Joe Sevier
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41 Fresh Dill Recipes We Absolutely Love
Rotisserie chicken salad with creamy dressing, marinated beans, dill-crusted pork, and more ways to use the tangy herb.
By Sheela Prakash and The Editors of Epicurious
Leeks With Sumac, Parm, and Pine Nuts
This side dish is flavorful enough to also serve as a main course.
By Eden Grinshpan
Sfouf (Semolina Turmeric Cake)
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
By Hawa Hassan
Nankhatai (Semolina Shortbread)
These cookies are gently sweetened and perfect with a cup of tea.
By Maryam Jillani
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
By The Gourmet Test Kitchen
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31 Turmeric Recipes to Brighten Your Nights
Like a cozy dal, a golden hot toddy, and an antioxidant-rich chicken soup.
By Li Goldstein and The Editors of Epicurious
Cà Ri Gà (Vietnamese Chicken Curry)
Serve with crusty bread to dip in the golden sauce.
By Nini Nguyen
Tadka Focaccia
This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.
By Khushbu Shah
Saffron Madeleines
You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.
By Hetal Vasavada
Greek Lemon Potatoes
These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.
By Aglaia Kremezi
How to Cook With Baharat, the Spice Blend You’ll Always Want On Hand
This Levantine mix adds dimension to kofte, grilled vegetables, and even fruit cobbler.
By Emily Saladino
Polish Lazanki
This cabbage pasta with mushrooms and kielbasa is a classic for good reason.
By Emily Ziemski
Cantaloupe, Cucumbers, Lime, and Mint
This refreshing melon and cucumber salad works as a snack, starter, or side dish.
By Jess Damuck
Grandma Gitta’s Chicken Paprikash
Tender chicken, savory paprika sauce, and lots of noodles.
By Nina Moskowitz
Apple Crisp
Cookbook author and baking authority Abby Dodge created this recipe exclusively for Epicurious. “The flavor of this dessert relies on the apples, as they can range from sweet to tart and everything in between,” says Dodge. She recommends using a combination of McIntosh and Golden Delicious apples. The McIntosh variety is sweet and juicy, and breaks down when baked. Golden Delicious apples are more tart; they’ll soften a bit in the oven, but will maintain their shape. Both are readily available, but Macouns are a good substitute for the McIntosh, and Honey Crisp can be used in place of the Golden Delicious.
For more on baking apple crisp, including tips from Dodge and how to add nuts or oatmeal to the topping, see Classic Recipes: Apple Crisp.
By Abby Dodge
Black Bean Picadillo Skillet
Add a heap of tortilla chips and this vegetarian dinner is done.
By Jesse Szewczyk
Lemon Drizzle Cake
My mother is not a baker, but she makes a spectacular lemon drizzle.
By Shilpa Uskokovic