The dish made famous at the London Carlton Hotel in 1898 paired poached Dover sole with tart muscat grapes and fresh tarragon. I've applied modern culinary techniques to the same ingredients...
Chef King combines lobster, tender blue crab meat, ground pork and shrimp for his filling ("an explosion in the mouth") and double fries his lumpia wrappers. Then his sweet and spicy sauce cuts...
Chef King says soft, chewy and crunchy textures all come together in his version with umami from fish sauce and oyster sauce and sourness from tamarind and pickles. He uses tofu, sausage and prawns as...
Noodles, noodles, noodles! Who doesn’t love noodles? Noodles, or pancit, have been a staple of Filipino cuisine for hundreds of years. Introduced by Chinese traders, pancit has moved around the...
When creaming sugar and butter by hand, temperature and timing are key when emulsifying, or mixing together, the fats and the water in butter and eggs. Chef Kathryn demonstrates how to make creamed...
On the latest episode of Epicurious' YouTube series, Pro Chef vs. Home Chef, Chef King is challenged with a novice cook's vegan ingredient list. He roasts vegetables to fortify a flavorful vegetarian...
Both chefs and diners have dramatically shifted the way they approach food over the last 15 years, and Chef Akhtar's desires happen to meet these demands. Since his days at Craftbar, he has married...
Working with fresh pumpkin can be a frustrating exercise due to its inconsistency, and I always feel a bit guilty resorting to the canned variety. The choice of sweet potato as an alternative is an...
José Avillez advised the importance of understanding ingredients, techniques, Portuguese culture and classic French cuisine before creating and imparting one's identity to the cuisine. His signature...
In honor of the 2020 Election Day, food historian Stephen Schmidt shares a traditional election cake recipe adapted from Lydia Maria Child in the 1833 edition of "The American Frugal Housewife," and...
Chef Elisa emphasizes ingredient choice, precision and texture to perfect this dessert. She chooses pure, organic butter free of additives, dark brown sugar for an extra rich flavor, and bourbon for...
I first fell in love with the tortilla Española when I was in high school. For the uninitiated, this is nothing like a taco, though I confess to being confused, too. I was 16-years-old, having freshly...