HOME > Chowhound > Home Cooking >

Discussion

What are your tried and true favorites from Epicurious.com

  • e
  • EAH Mar 10, 2007 06:27 PM

I have used Epicurious with some success (Chicken Curry with Cashews, Chicken with Sun Dried Tomato Cream Sauce ( Nov 1994) and of course the Double Chocolate Layer Cake) but am looking to expand my repetoire. What are your favorites?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. We love Pacific Rim Flank Steak. Always a big hit!

    10 Replies
    1. re: mamaciita

      I couldn't find Pacific Rim Flank Steak on their site.

      Dandelion

      1. re: countrycrafted

        it's actually a common recipe- just google it & you'll get a few

        1. re: countrycrafted

          I couldn't find it either, and tried searching all variations. It still sounds tasty, but I don't think it's actually an Epicurious.com recipe. It did remind me that another favorite recipe of mine is the Pacific Rim Caesar salad!:

          PACIFIC-RIM CAESAR SALAD (from SideBern's in Tampa):
          http://www.epicurious.com/recipes/rec...

          1. re: Rubee

            I think mamacita might be thinking of this Saveur recipe:
            http://www.saveur.com/article/Recipes...

            1. re: toveggiegirl

              That's it! Must make it, now. . .

              1. re: mamaciita

                That looks really good. I've been looking for a recipe with flank steak, but I can't use a grill; Idk if I can get away with searing in a pan and maybe try to char it a little but I'd love to try.

                1. re: lilgi

                  lilgi, I've been able to sear a tri-tip steak in a hot pan on the stovetop and then roast it in the oven (I'm sans grill as well) and it works pretty well. Don't see why it couldn't work with a tri-tip.

                  1. re: LindaWhit

                    On my to-do list next week :)

                    1. re: LindaWhit

                      I made that steak today and they loved it! I wasn't able to get the tri-tip; I ended up making it with skirt steak, seared and cooked stovetop a few minutes each side. I made a teriyaki sauce last night to marinate, since I had forgotten it so not sure if the flavor was off but they want it again :) The steak ends up with a lot of flavor.

                      1. re: lilgi

                        Glad to hear it!

        2. A few in our rotation of faves:
          Gorgonzola & grape pizza
          shrimp salad w/zucchini and basil
          beet & goat cheese salad w/pistachios
          My mother's brisket
          cauliflower with mustard-lemon butter
          new england clam chowder (the skipjacks recipe)
          parsnip bisque
          lemon pudding cake
          spiced pumpkin bread

          4 Replies
          1. re: another_adam

            New England Clam Chowder (the Skipjack’s, Boston, MA recipe)
            http://www.epicurious.com/recipes/foo...

            1. re: Antilope

              It drives me crazy when they do this. 1 1/4 cups of chopped celery is NOT 2 large stalks - it may be 2 large RIBS, but 2 large stalks would yield more like 6 - 8 cups of celery. I see this all the time on respected recipe sites. Why do the "experts" do this? In some recipes the error is not as obvious as it is in this one, and someone using stalks instead of ribs would totally ruin the dish by following the recipe as written.

              1. re: Lotti

                Not everywhere. To many people a STALK and a RIB are the same thing. The large whole thing of celery is referred to as a HEAD or a BUNCH.

                1. re: decolady

                  Exactly.

          2. La Bete Noir--decadent flourless chocolate cake
            Sweet potato salad with spicy peanut dressing
            Tortilla pie
            Dulce de Leche Ice Cream Cake
            Katherine Hepburn's brownies
            Lemon curd layer cake
            Individual toffee, peach, pecan crisps
            Fresh raspberry cream tart
            warm chocolate raspberry pudding cake

            5 Replies
            1. re: hot tamale

              Can you please post a link to the Tortilla Pie! I can't seem to find it!

              --Dommy!

              1. re: Dommy

                Tortilla pie
                http://www.epicurious.com/recipes/foo...

              2. re: hot tamale

                YES! The warm chocolate raspberry pudding cake is just wonderful.

                1. re: hot tamale

                  Second on the La Bete Noir, it is positively amazing and well worth the investment in good-quality chocolate. I've made it many times and it always provides the 'wow' factor.

                  1. re: hot tamale

                    that lemon curd layer cake is absolutely fantastic!

                  2. POTATO SALAD WITH HARICOTS VERTS, ROQUEFORT AND WALNUTS

                    http://www.epicurious.com/recipes/rec...

                    This is the best thing ever. A really complexly-flavoured potato salad with a dijon vinaigrette, toasted walnuts, rosemary, sage and roquefort. I make this in big batches on demand for friends, once every couple of months..

                    1. plain old buttermilk pancakes are the easiest ever, always fluffy, and a perfect foil for caviar or...maple syrup. http://www.epicurious.com/recipes/rec...

                      1. Just served the LEMON POPPYSEED CAKE with WHITE CHOCOLATE CREAM. AMazing. Perfect texture for both cake and filling. The white chocolate cream has an egg and lemon base which strikes a lovely balance.

                        1. Gramercy Tavern Gingerbread

                          2 Replies
                          1. re: Emme

                            I made this a couple days ago, and even though I altered the recipe, it's fabulous. Moist and a little sticky, with the sweet well balanced and so flavorful! It's even better the second day, though that crunchy edge moistens up. Thank you!

                            1. re: amyzan

                              This thing (or things since I bake it in two loaf pans to increase the surface area of "gooey top") lasts for over a week; it even freezes well if necessary. And, even better, over a week, it's flavors only intensify. If you put it in the fridge, the flavors are incredibly strong if you eat it cold. The flavors mellow if you heat it up (and top it with vanilla ice cream :-)

                          2. Thai Chicken Curry (It's on our weekly rotation)
                            Risotto with butternut squash and leeks (Perfect with lamb chops/rack)
                            Lish Nelson's meatloaf
                            Chicken and White bean chili (This ALWAYS gets requests fot the recipe-go figure!)

                            9 Replies
                            1. re: troutpoint

                              which chicken & white bean chili- there are a few on there???

                              1. re: pamd

                                I made the one from The Kitchen for Exploring Food (an rsvp or you asked for it recipe) and it was ridiculously rich so I thought I wouldn't make it again. But I found that it was delicious used as burrito filling and I couldn't stay away from it. I could eat it right now.
                                http://www.epicurious.com/recipes/rec...

                                1. re: pamd

                                  http://www.epicurious.com/recipes/rec...
                                  From October 2005, Bon Appetit
                                  Super easy, and always a hit. (My husband even makes it!!!)

                                2. re: troutpoint

                                  Epicurious has two recipes titled Chicken and White bean chili, are you able to point me to the correct one?

                                  1. re: troutpoint

                                    Thai Chicken Curry doesn't come up when I searched. Can you get the link for the recipe please? Would love to have it. Thanks

                                    1. re: mcel215

                                      Here you go!
                                      http://www.epicurious.com/recipes/foo...

                                      1. re: toveggiegirl

                                        Thanks.
                                        Regarding the Curry paste, my grocer is now selling jars, of red, green and yellow. Since I don't make my own, which should I use? I do have vindaloo paste from my Indian grocer, that I have been using in dishes that call for curry paste. Is there a vaste difference?
                                        Thanks.

                                        1. re: mcel215

                                          I'd use either red or green. Thai curry is very different from Indian curry, so you'd really change the recipe if you went that direction

                                          1. re: Bigley9

                                            Well up until now I had no choice (unles I bought the curry paste on line), soI bought a jar of vindaloo. I hardly ever use it and will probably go with the green curry paste to start. thanks.

                                  2. Super Short Ribs -- one of my favorites
                                    Chicken Curry with Cashews
                                    Quick Chicken Fajitas
                                    Orzo with Tomatoes, Feta and Green Onions
                                    Eggplant and Olive Dip
                                    Mango Salsa
                                    Fudge Pecan Pie

                                    I have a whole bunch of others that I use for quick and easy weeknight dinners, but the ones that I listed above are really good.

                                    3 Replies
                                    1. re: valerie

                                      Can't find the Eggplant and Olive dip, could you post it?

                                      1. re: gsElsbeth

                                        Sure...I like it with pita chips or crackers.

                                        http://www.epicurious.com/recipes/rec...

                                      2. re: valerie

                                        Yes - The quick chicken fajitas are great for a weeknight meal.

                                      3. Halftime chili... yum!!!

                                        1 Reply
                                        1. re: Gelato_in_Roma

                                          Thanks! I'm a Chili Fiend!! And can't wait to try it! :)

                                          --Dommy!

                                        2. Beaumes-De-Venise Cake
                                          Lemon Olive OIl Cake-(This one is outstandstanding! Serve w/ mixed berries and mascarpone cream)
                                          Black Pearl Cake (contains wasabi and black sesame seeds!)
                                          Coriander Lime Shrimp
                                          Pan Seared Tuna w/Ginger SHitake Cream Sauce
                                          WIld Salmon w/ Pearl Couscous,slow roasted tomatoes and lemon oregano oil(to die for!)

                                          8 Replies
                                          1. re: Flour Child

                                            Your selections look great! I've added each of them to my epicurious recipe box.

                                            1. re: Flour Child

                                              Please invite me to dinner.

                                              1. re: Flour Child

                                                I know I am over two years getting in on this conversation, but it is no less interesting and provacative. I also want to be invited to dinner by Flour Child. I'm going to try all fo the recipes s/he recommends. I can tell you that I've alredy made the Ginger Shitake Cream Sauce (used another fish other than tuna) and it is FANTASTIC! That sauce would be good on anything and really doesn't require a rich or heavy fish. Try it!

                                                1. re: kswilli

                                                  Yeah, that Seared Tuna in Ginger Shiitake Cream is restaurant quality, in my opinion--and for such little effort! Made it for my in-laws a few years ago and my FIL talks about it STILL to this day, he loved it so much. That recipe is in my Epi Hall of Fame, for sure--along with the Double Chocolate Layer cake.

                                                  1. re: kswilli

                                                    Very good--but better with chicken!

                                                  2. re: Flour Child

                                                    I can enthusiastically agree with the Ginger Shitake Cream Sauce REcipe, which is definitely restaurant quality, easy, and great on anything! I actually think tuna is more rich than you need for this decandant sauce. It also freezes well, so make a double batch!

                                                    1. re: kswilli

                                                      That recipe was reviewed 738 times! I added to my recipe box. Sounds very good, I'm looking forward to trying it.

                                                      1. re: lilgi

                                                        I made it with chicken and it was awesome! It really is a special recipe. And SO easy.

                                                  3. French Toast Bread Pudding
                                                    Salmon Glazed with Honey and Mustard
                                                    Chocolate Buttercream (Toba Garrett's)
                                                    Potato and Apple Galette with Sage
                                                    Pomegranate-Tangerine Sorbet
                                                    Chocolate Peanut Butter Layer Brownies
                                                    Hazelnut cookies
                                                    Polenta Bites with Blue Cheese, Tomato and Pine Nuts

                                                    1. Chinese-Flavored Fried Chicken with Green Onion-Ginger Dipping Sauce http://www.epicurious.com/recipes/rec...
                                                      Roast Chicken with Pesto and Potatoes http://www.epicurious.com/recipes/rec...
                                                      Suateed Quail with Shiitake Port Sauce http://www.epicurious.com/recipes/rec...
                                                      Orecchiette with Rabbit, Tomato and Basil Sauce (I use chicken thighs) http://www.epicurious.com/recipes/rec...
                                                      Shredded Pork Tenderloin with Lime sauce (This is by far my most requested recipe) http://www.epicurious.com/recipes/rec...
                                                      Pasta with Sausage Eggplant and Basil http://www.epicurious.com/recipes/rec...

                                                      Mint Brownies http://www.epicurious.com/recipes/rec...

                                                      2 Replies
                                                      1. re: Andiereid

                                                        Do you make the pork tenderloin with lime sauce as it is written in the recipe or do you make modifications? Also, how thinly do you slice the pork?

                                                        1. re: mutterer

                                                          Sorry for the delay, mutterer - I make it as in the recipe most of the time, but occasionally I'll use canned diced tomatoes if I can't get decent fresh ones. I usually slice the pork into finger-size pieces.

                                                      2. Oh, so many. Tuna and avocado tartare with wonton crisps, as a cocktail party hors d'oeuvre (set bowl on a bed of ice). Passover chocolate torte with raspberry sauce.

                                                        1. In my regular rotation (mostly for entertaining):

                                                          Pepperoni and Asiago pinwheels
                                                          Blue cheese and caramelized shallot dip
                                                          Smoked salmon pizza with red onion and dill
                                                          Shrimp and artichokes in peppery butter sauce
                                                          Pork picadillo empanadas with chipotle salsa
                                                          Crispy pork with avocado salsa
                                                          Beef medallions with cognac sauce
                                                          Herb and garlic crusted beef tenderloin
                                                          Roast turkey with herb butter and caramelized onion-balsamic gravy
                                                          Stuffed marinated portabello mushrooms
                                                          Mashed potatoes and leeks with thyme
                                                          Spaghetti with tuna, tomatoes, capers and basil
                                                          Wild mushroom pizza with fontina and rosemary
                                                          Farfalle and tuna casserole
                                                          Brandied pumpkin pie

                                                          1. It's a great resource from Gourmet and Bon A recipes (and more), and I often use the search feature to figure out what to make from odd items I have around. You can also search on chef names and get some things to try: I cant' recall all that I've made but here off the top of my head:

                                                            Halibut with white wine sauce, a professional quality dish from Alfred Portale
                                                            http://www.epicurious.com/recipes/rec...

                                                            Shortcut Moussaka
                                                            http://www.epicurious.com/recipes/rec...
                                                            Tuna Caper no cook sauce, for a quick dinner
                                                            http://www.epicurious.com/recipes/rec...

                                                            The cake is good, but this Chocolate Caramel Frosting is dynamite
                                                            http://www.epicurious.com/recipes/rec...

                                                            Featherweight Biscuits
                                                            http://www.epicurious.com/recipes/rec...

                                                            1. Oh, I forgot, absolutely the most popular dinner-party chicken dish I have ever served (and one that 97 percent of Epicurean posters would make again): Chicken with olives, carmelized onions and sage.

                                                              It takes some time to caramelize the onions and brown the chicken, but the recipe is failsafe. There is always leftover goop in the pan, which I spoon over mashed potatoes, etc. -- or directly into my gullet -- all week. FYI, the amount of olives the recipe calls for is a bit overkill, and the dish serves more people than the recipe says.

                                                              1. Oxtails braised in red wine. I believe it was a Le Cirque recipe that called for red burgundy. I've always used the least expensive pinot noir I could find.

                                                                I've also made a great cranberry sauce made with dried cherries, cherry juice (or cranberry cherry juice) and cloves.

                                                                1. Super Slaw. Always a hit. I add a handful of chopped roasted peanuts to it.

                                                                  http://www.epicurious.com/recipes/rec...

                                                                  1 Reply
                                                                  1. re: 2m8ohed

                                                                    This has become one of our favorites too! I'm sure it was because of your suggestion! And I go around recommending it further on this board every chance I get...LOL!

                                                                  2. Some of these recipes are great. I sure plan to use them.

                                                                    1. These all look great. I forgot to add (and haven't seen it mentioned) TIlapia with Chili Lime Butter is so good

                                                                      1. Tamale Pie. This one doesn't add cornmeal to the meat, but has you buy corn muffin mix (I use Jiffy) and mix it with egg,creamed corn and cheese and then top the "pie" with the sweet dough mixture which rises in the oven for a heavenly presenation. I use canned corn, replace tomato sauce with enchilada sauce for more zing and skip the fritos all together. An absolute favorite and great for casual get togethers.

                                                                        http://www.epicurious.com/recipes/rec...

                                                                        1. Pasta with Lemon Cream and Prosciutto. AMAZING.

                                                                          http://www.epicurious.com/recipes/rec...

                                                                          Tried it with broccoli instead of asparagus, bacon instead of prosciutto, and egg noodles instead of penne. DELICIOUS any way you make it!

                                                                          1 Reply
                                                                          1. re: SungSook

                                                                            Okay... that recipe just called my name! Thanks so much! :D

                                                                            --Dommy!

                                                                          2. I have lots of epicurious favorites, here are a few:

                                                                            White Chocolate and Strawberry Cheesecake: http://www.epicurious.com/recipes/rec... -- not only one of my favorite epicurious recipes, but one of my favorite recipes I've ever made.

                                                                            Stuffed Mushrooms with feta, spinach and bacon: http://www.epicurious.com/recipes/rec... (except I used blue cheese, which was fantastic

                                                                            )

                                                                            Macaroni and Cheese, Plain and Chipotle:
                                                                            http://www.epicurious.com/recipes/rec... (though, I always cut it in half, use all whole milk, and make the whole thing with chipotles).

                                                                            2 Replies
                                                                            1. re: JasmineG

                                                                              The white chocolate and raspberry cheesecake is a thing of delicious beauty too:
                                                                              http://www.epicurious.com/recipes/foo...

                                                                              1. re: JasmineG

                                                                                I have made those stuffed mushrooms! Yum!

                                                                              2. As a young girl, my idea of cooking was to burn everything, even water! So, when my mother came to my house for a party and then asked if she could take the leftovers of this dish, I knew it must have been very, very good!

                                                                                Quinoa with Mango and Curried Yogurt
                                                                                http://www.epicurious.com/recipes/rec...

                                                                                Any recipe that starts with Thai, Shrimp or Curry must be good. So, when I tried this one out at a dinner party, it was GREAT! Really easy to make and you can't screw it up. I would recommend serving this over rice instead of noodles. Noodles are way to slippery with this sauce.

                                                                                Thai Shrimp Curry
                                                                                http://www.epicurious.com/recipes/rec...

                                                                                1. Chipotle mac-n-cheese
                                                                                  Julia and Jacque's chicken
                                                                                  My favorite chicken (from Le Bouchon)
                                                                                  Louisiana deviled crab cakes
                                                                                  Whipped sweet potatoes with brown sugar-pecan topping
                                                                                  Coconut-crusted fried shrimp
                                                                                  Spice-rubbed butterflied leg of lamb
                                                                                  Roasted garlic soup
                                                                                  Roquefort-stuffed pork chops
                                                                                  Roast loin of pork with fennel
                                                                                  Italian sausage and parmesan cheese stuffing

                                                                                  These are requested and prepared more times than I care to count. But they are certainly some of the best recipes out there!

                                                                                  1. That Double Chocolate Layer Cake is staggering-ly great! Have made it many times for joyous recipients; it keeps well, too, and makes an enormous cake.

                                                                                    Others that we love and keep coming back to:

                                                                                    Pan Seared Tuna with Ginger Shiitake Cream
                                                                                    Thai Shrimp Curry
                                                                                    Chipotle Beef Chili with Lime Crema
                                                                                    Southwestern Lime Chicken with Ancho Chili Sauce
                                                                                    Sausage Tortellini Soup
                                                                                    Spinach Ricotta Pie
                                                                                    Dijon Fish Fillets

                                                                                    2 Replies
                                                                                    1. re: Val

                                                                                      Oh yeah. I forgot to add that tuna -- it's great!

                                                                                      1. re: Val

                                                                                        I just made the Double Chocolate Layer Cake for a friend's birthday. It fed the whole crowd (20 ppl) and was delicious!

                                                                                      2. Can't believe no one has mentioned this one - we make it almost every time we have guests over - Grilled Salmon Fillets with Creamy Horseradish Sauce (my husband likes to drink the sauce like a soup!): http://www.epicurious.com/recipes/rec...

                                                                                        1 Reply
                                                                                        1. re: Weiszguy

                                                                                          That reminds me of another one I love - Salmon Fillets in Dill-Pepperoncini Sauce.

                                                                                          I'm going to try the recipe you mention. Looks great.

                                                                                        2. TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE
                                                                                          Orzo with Everything

                                                                                          11 Replies
                                                                                          1. re: coffee_addict

                                                                                            Ooh, I can't believe I forgot to add this one (Turkey Sausage Spinach Lasagna), It's on the regular rotation. Just awesome!

                                                                                            1. re: coffee_addict

                                                                                              I was wondering if I'd see Orzo with everything! Always a BIG hit at office and family parties

                                                                                              1. re: Bigley9

                                                                                                Yep, the Orzo with Everything has become another favorite due to the suggestion here...people love it everywhere I take it!

                                                                                                1. re: Bigley9

                                                                                                  I just looked it up and it looks delicious. Only problem is that I can't get the menfolk around here to eat radicchio. Should I just omit it and serve it as a more traditional pasta salad? Also, I think I'll go with Feta cheese instead of Parmesan.

                                                                                                  1. re: KailuaGirl

                                                                                                    I always use feta for this...and I've used thinly sliced red bell pepper in place of the radicchio if it helps.

                                                                                                    1. re: KailuaGirl

                                                                                                      Use spinach instead of radicchio.

                                                                                                  2. re: coffee_addict

                                                                                                    I make Orzo with Everything, to rave reviews, for every potluck that comes along.

                                                                                                    1. re: suzannajoy

                                                                                                      Me too.

                                                                                                      1. re: pikawicca

                                                                                                        Two questions for you lovers of Orzo with Everything.

                                                                                                        Could I add some seared steak or sliced grilled chicken to make it a little more main dishy for a meat-loving crowd?

                                                                                                        Could I use itty bitty alphabet pasta instead of the orzo?

                                                                                                        ~TDQ

                                                                                                        1. re: The Dairy Queen

                                                                                                          I would say "yes" to both. Chopped up shrimp would be good, too.

                                                                                                          1. re: pikawicca

                                                                                                            Thank you so much!

                                                                                                            ~TDQ

                                                                                                  3. Apricot Glazed Turkey with Shallot Gravy

                                                                                                    2 Replies
                                                                                                    1. re: KellBell

                                                                                                      I want to heartily second the recommendation for Apricot Glazed Turkey!!!

                                                                                                      I LOVED this recipe! I also have cut it down to size and used it with a small roast chicken, with equally delcious results.

                                                                                                      1. re: Mellicita

                                                                                                        This was def my standard for a bunch of Thanksgivings. Very yummy.

                                                                                                    2. A great warm weather cake, but only if you have an air conditioner nearby! Last time I accidentally used whole wheat flour and a bit less sugar and it turned out great.

                                                                                                      MIXED-BERRY AND WHITE CHOCOLATE BUTTERCREAM CAKE
                                                                                                      http://www.epicurious.com/recipes/rec...

                                                                                                      4 Replies
                                                                                                      1. re: yumyumyogi

                                                                                                        You are right about the air conditioner nearby. I made this for a friend's birthday, in August and we practically had to sit in the fridge to eat it so that it wouldn't melt...It's the buttercream. But it can be beautiful!

                                                                                                        1. re: troutpoint

                                                                                                          Ha! My fiancée's birthday falls on August 1st and he can't understand why I won't bake this for him anymore. The combination of the August heat, the oven, and the buttercream is quite comical (think leaning tower of Pisa).

                                                                                                          But yes, it is a tasty and beautiful cake, especially with the glazed berries as decoration. The version made in the fall and spring were much more successful!

                                                                                                          1. re: yumyumyogi

                                                                                                            I only did it the once...Too traumatic. We had to travel for an hour with the cake in the car-it was like a meat locker. And the minute we opened the doors and got out of the car you could watch the cake melting...Sigh.

                                                                                                            1. re: troutpoint

                                                                                                              Ditto. It was an adventure driving from uptown Manhattan all the way to Brooklyn, with potholes and traffic galore.

                                                                                                              You should definitely try it again (before it gets warmer). It's an impressive crowd-pleaser for sure.

                                                                                                      2. The roasted garlic soup w/parmesean cheese is to die for!!!
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        OPEN-FACE HAM, CHEDDAR, AND APPLE BUTTER SANDWICHES
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        CRAB AND WILD MUSHROOM CHEESECAKE
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        BARBECUE CHICKEN PIZZA
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        THAI CHICKEN PASTA
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        PORK TENDERLOIN WITH CHIPOTLE-MARMALADE SAUCE
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        LOW-FAT BANANA BREAD
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        SUSHI-ROLL RICE SALAD
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD
                                                                                                        http://www.epicurious.com/recipes/rec...

                                                                                                        These are just a few . . . I love that site. It's certainly elevated my culinary skills.

                                                                                                        6 Replies
                                                                                                        1. re: sheilal

                                                                                                          just tried the sushi-roll rice salad last night... and it was *fantastic*!
                                                                                                          thanks for the recc....
                                                                                                          :o)

                                                                                                          1. re: kabrown

                                                                                                            Amazing isn't it??!!!! It has the great taste of a california roll, but none of the work. This is my go to meal in the summer!

                                                                                                            1. re: sheilal

                                                                                                              I love this post! Thanks for that Recipe! YUM! :D

                                                                                                              --Dommy!

                                                                                                              1. re: sheilal

                                                                                                                OMG!! We made this tonight and it was absolutely DEAD on. The vinegar was just right, the wasabi... SO took a spoonful right before I served it and he looked in shock and said "WOW". We served it along side some Ahi Sashimi and in the end SO took some left over nori and made himself a handroll. :)

                                                                                                                --Dommy!

                                                                                                                1. re: Dommy

                                                                                                                  Funny I haven't seen the sushi roll salad recipe. We make the California Roll Salad. Looks similar. I'll have to compare.
                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                  1. re: Island

                                                                                                                    Oh! That seems MUCH more fussy! Try the other one... you'll be glad you did! :)

                                                                                                          2. I can't believe no one has mentioned my absolute favorite, Thomas Keller's "My Favorite Simple Roast Chicken". I inadvertently created an internet cult around this when I posted a link to it on my blog:
                                                                                                            http://www.epicurious.com/recipes/rec...

                                                                                                            Also, ASIAN-FLAVORED SEARED TUNA WITH GREEN BEANS:
                                                                                                            http://www.epicurious.com/recipes/rec...

                                                                                                            I actually make this with one piece of tuna and the full recipe for the sauce, so you'll at least need to double the sauce.

                                                                                                            2 Replies
                                                                                                            1. re: foodiegal71

                                                                                                              That chicken is simple and great-- it ranks up there with the epicurious "my mother's brisket" recipe for "practically not a recipe" simple preparations that show why you can stop worrying about endless minor variations and technique, and just go buy a nice flavorful high quality chicken/brisket/etc.

                                                                                                              1. re: another_adam

                                                                                                                Trouble is, that recipe isn't what Keller wrote in Bouchon. The heat is too low, the chicken isn't brined, and the use of a skillet is not mentioned. I've tried both and the book's is better -- cook it at 475 degrees, in a skillet, after brining it for a few hours, and it has a juicier outcome.

                                                                                                            2. Oven-Roasted Mojito chicken is just about my favorite. I have used the marinade with cut up chicken, chicken breasts and whole chicken. I've roasted them in the oven, barbecued them, and broiled them. It is a great dish all around!

                                                                                                              Orzo Salad with Feta, Olives and Bell Peppers is another winner. Everyone seems to love it. I add vegetables to it included grape tomatoes, additional peppers, hearts of palm. It's a big recipe for a party or dinner and there never seems to be enough. I'm overjoyed when there are leftovers.

                                                                                                              Chicken Soup with Lots of Vegetables may be the best all-time chicken soup I've ever had. It may beat my mother or grandmother's recipes.

                                                                                                              Indian Spiced Cauliflower and Potatoes. I do not like cauliflower in general but this dish makes me go out and buy it and make it every time!

                                                                                                              Orange French Toast makes a great simple breakfast that's good for 'just us' or for company.

                                                                                                              There are tons of other success but these are my all time faves.

                                                                                                              1 Reply
                                                                                                              1. re: KingsKetz

                                                                                                                I LOVE the Orzo Salad recipe. You're right, it makes so much -- perfect for a cook-out or potluck -- but there's usually none left.

                                                                                                              2. The fig-walnut tapenade (w/ kalamata olives and capers) is divine.
                                                                                                                http://www.epicurious.com/recipes/rec...

                                                                                                                1. Looking in my recipe box (all of the below are things that have actually entered my repertoire, and I've made again and again):

                                                                                                                  CRAB CAKES WITH SPICY AVOCADO SAUCE (this is my go-to crabcake recipe)
                                                                                                                  Gourmet, April 2004

                                                                                                                  ONION TOASTS (one of my favorite hors d'oeuvres)
                                                                                                                  Gourmet, May 2000

                                                                                                                  BROILED SPICED LAMB WITH GINGERED MINT PESTO (The pesto alone is worth the recipe -- a cashew mint pesto)
                                                                                                                  Gourmet, August 1995

                                                                                                                  SEARED SCALLOPS WITH BRUSSELS SPROUTS AND BACON
                                                                                                                  Gourmet, October 2003

                                                                                                                  SPICY TURKEY SLOPPY JOES
                                                                                                                  Bon Appétit, September 1999

                                                                                                                  CURRIED SQUASH SOUP WITH FRIZZLED LEEKS (I replace the Indian curry with Thai curry paste, and either skip the frizzled leeks or use Trader Joe's Fried Onions)
                                                                                                                  Gourmet, November 1995

                                                                                                                  CHOCOLATE BROWNIE COOKIES
                                                                                                                  The Last Course: The Desserts of Gramercy Tavern, October 2001

                                                                                                                  STILTON AND HAZELNUT SPREAD
                                                                                                                  Gourmet, September 1993

                                                                                                                  SPINACH RISOTTO (my basic risotto recipe)
                                                                                                                  Gourmet, March 1995

                                                                                                                  FRIED ZUCCHINI BLOSSOMS (I think these first appeared in Gourmet in something like 1992, and have been my standard recipe since)
                                                                                                                  Gourmet, September 2000

                                                                                                                  1. This was hard. I have been getting Gourmet magazine since the late 70's and have so many favorites. These recipes are all on the Epicurious website and get made in our house many times a year. (okay not the cheesecake but you have to try it!)

                                                                                                                    Crispy Bruschetta with Goat Cheese, Tomatoes and Mint
                                                                                                                    Hot Feta and Tomato Spread
                                                                                                                    Mashed Potato Soup- use up those left over mashed potatoes
                                                                                                                    Cream of Broccoli Soup- make this with cauliflower as well
                                                                                                                    Three-Cheese Baked Eggs with Roasted Peppers
                                                                                                                    Green Bean, Zucchini and Potato Stew
                                                                                                                    Tomato Phyllo Pizza- old time fav
                                                                                                                    Manicotti- use my own sauce
                                                                                                                    Four Cheese Vegetable Calzoni
                                                                                                                    Pan-Seared Tuna with Ginger-Shiitake Cream Sauce
                                                                                                                    Brownie Pudding Cake
                                                                                                                    Three Cities of Spain Cheesecake
                                                                                                                    Greek Country Salad
                                                                                                                    Vietnamese Fried Rice- this is a staple in our house
                                                                                                                    Butterscotch Pecan Thins
                                                                                                                    One-A-Day Baguette
                                                                                                                    Southeast Asian Steak Salad
                                                                                                                    Chicken Vesuvio
                                                                                                                    Barbecue Glazed Chicken
                                                                                                                    Pan Roasted Veal Chops with Arugula

                                                                                                                    1. Like coconutz, I most often use it to search for a recipe that contains something I need to use up. One success was the Tortilla Espanola (January 2000 version). I am going to make it next week when my husband is having some people over, but it is just as good if you keep it in the fridge and snack on it over a few days.

                                                                                                                      1. The ones off the top are: 1) Turkey Meatloaf Jan. '03 2) Mixed Greens w/Goat Cheese & Candied Almonds 3) Beef Wellingtons w/Gorgonzola. Others to follow...love this post.

                                                                                                                        1. Here are some other little gems: Cheese and sausage breakfast casserole, and the Spiced pumpkin Bread and rhe Pumpkin Cheesecake with Bourbon Sour Cream Topping...was craving pumpkin tonight and found these tried and true in my recipe box online.

                                                                                                                          1. Spaghetti with Cauliflower, Green Olives, and Almonds

                                                                                                                            1 Reply
                                                                                                                            1. re: izzizzi

                                                                                                                              I second this post too!

                                                                                                                            2. my mother's brisket
                                                                                                                              roasted butternut squash quesadillas w/ chipotle lime sauce
                                                                                                                              pork tenderloin w/ escarole and prunes

                                                                                                                              1 Reply
                                                                                                                              1. re: NYchowcook

                                                                                                                                The roasted butternut quesadillas -- yes -- I made my own ancho chile (slightly creamy) sauce and turned these into enchiladas rather than quesadillas! Total winner.

                                                                                                                              2. Roasted Halibut w/Tomatoes, Saffron, & Cilantro
                                                                                                                                Jasmine Rice w/Green Onions, Peas, & Lemon
                                                                                                                                Duck w/Port-Cherry Sauce
                                                                                                                                Chicken Breasts Stuffed w/Goat Cheese & Basil

                                                                                                                                1. this is it:
                                                                                                                                  chicken roasted with plum tomatoes, potaoes and olives (and lemons and garlic). An easy, quick, good one dish meal.
                                                                                                                                  http://www.epicurious.com/recipes/rec...

                                                                                                                                  1 Reply
                                                                                                                                  1. re: waver

                                                                                                                                    Totally agree. This recipe has been a staple in my family for years. We usually throw some brussels sprouts in because we all like them so much. Delicious!

                                                                                                                                  2. STEAK WITH MUSTARD AND GREEN PEPPERCORNS
                                                                                                                                    http://www.epicurious.com/recipes/rec...

                                                                                                                                    In hot weather this one is great!
                                                                                                                                    QUICK CUCUMBER PICKLES WITH RYE BREAD AND CHEESE
                                                                                                                                    http://www.epicurious.com/recipes/rec...

                                                                                                                                    We are so spoiled with this site...I only use four star recipes that most people would make again!

                                                                                                                                    http://www.epicurious.com/recipes/rec...

                                                                                                                                    1. I've used this Glazed Grilled Salmon recipe since it was first published in 1996 -- more than 10 years of rave reviews. It's so simple and the end result is delcious. Enjoy...

                                                                                                                                      http://www.epicurious.com/recipes/rec...

                                                                                                                                      1. Agree!! This is one of my very favorites too.!!

                                                                                                                                        1 Reply
                                                                                                                                        1. re: shaebones

                                                                                                                                          I totally forgot about this one, it's a real tried and true.

                                                                                                                                        2. Chocolate Bread Pudding
                                                                                                                                          Garlic Bread w/ Gorgonzola Sauce
                                                                                                                                          Parmesan Stuffed Dates Wrapped in Bacon
                                                                                                                                          Apricot Balsamic Red Cabbage

                                                                                                                                          1. Thanksgiving in my house would never be the same without Epicurious. I have made all of these recipes over and over since I found them (in fairness I found them in Bon Appetit first, but it's so handy to have them bookmarked at Epicurious so I don't have to remember exactly which issue of the magazine it was from...and then find that magazine):

                                                                                                                                            Pumpkin Chiffon Mousse with a Ginger Snap Crust
                                                                                                                                            http://www.epicurious.com/recipes/rec...

                                                                                                                                            Corn Bread, Green Chili and Pine Nut Stuffing
                                                                                                                                            http://www.epicurious.com/recipes/rec...

                                                                                                                                            ....and for chocolate and mint lovers, this cake is a massive hit. Actually the cake batter and resultant chocolate cake was one of the best chocolate genoise recipes I've ever used. Rich, moist, nice crumb, lots of chocolate flavor, good color when baked. I've never been very good at getting a refined looking cake out of this, but there is something really decadent about just slathering on ganache like a chocolate volcano, and not worrying so much about appearance.
                                                                                                                                            http://www.epicurious.com/recipes/rec...

                                                                                                                                            1. Sweet Potato Rolls with Dried Cherries and Cardamom
                                                                                                                                              Manchego Biscuits (although they're really crackers)
                                                                                                                                              Caramelized Leek Soup
                                                                                                                                              Red Lentil Soup with Spiced Oil
                                                                                                                                              Oatmeal Buttermilk Pancakes
                                                                                                                                              Pear, Apple, and Quince Crostata

                                                                                                                                              Anne

                                                                                                                                              1. My favorites are:

                                                                                                                                                ROASTED CURRIED CAULIFLOWER: A dish inspired by one of my fave dishes served at restaurant.. I always get raves when I make this:
                                                                                                                                                http://www.epicurious.com/recipes/rec...

                                                                                                                                                BANANA CREAM PIE: This was a CH rec... a great one too! :
                                                                                                                                                )http://www.epicurious.com/recipes/rec...

                                                                                                                                                APPLE AND TART CHERRY PIE: My first pie and still my favorite! :D
                                                                                                                                                http://www.epicurious.com/recipes/rec...

                                                                                                                                                PORK FRICASSEE WITH MUSHROOMS AND CARROTS: My SO made up a song for this dish it was SOOO good...

                                                                                                                                                http://www.epicurious.com/recipes/rec...

                                                                                                                                                DOUBLE CHOCOLATE WALNUT BISCOTTI: A Classic!
                                                                                                                                                http://www.epicurious.com/recipes/rec...

                                                                                                                                                BLACKENED STEAK SALAD: Sometimes I just make the steak... it's AMAZING...
                                                                                                                                                http://www.epicurious.com/recipes/rec...

                                                                                                                                                I'm sure there are others too... I just LOVE Epicurious! :D

                                                                                                                                                --Dommy!

                                                                                                                                                5 Replies
                                                                                                                                                1. re: Dommy

                                                                                                                                                  Oh that cauliflower is fantastic. I had forgotten about it. If you like that, try the roasted asparagus with goat cheese and bacon.

                                                                                                                                                  1. re: Dommy

                                                                                                                                                    I LOVE those Chocolate Walnut Biscotti. That and a vat of my morning black coffee, makes for one eye opening breakfast!

                                                                                                                                                    1. re: JeffW

                                                                                                                                                      Love these. Though I make them with toasted hazelnuts.

                                                                                                                                                    2. re: Dommy

                                                                                                                                                      Another vote for the Roasted Curried Cauliflower. I think it's good straight from the oven or from the refrigerator.

                                                                                                                                                      1. re: Dommy

                                                                                                                                                        The raves on this page and the epicurious page made me try the Chocolate Walnut biscotti yesterday. I have NO idea what happened, but mine tasted just ... off. I made sure my walnuts, choc. etc. were all fresh, but something wasn't right with these. They looked and seemed right in every way, but the chocolate flavor wasn't good at all. Husband agreed (as he ate my discarded one after eating his own). Daughter downed hers, so maybe it was just me.

                                                                                                                                                      2. Both of these are highly requested recipes.

                                                                                                                                                        Strawberry and Chocolate Tart w/ Walnut Crust - BA Aug. 1995

                                                                                                                                                        Espresso-Chocolate Fudge - BA Dec. 1995

                                                                                                                                                        1. Asparagus and gruyere tart - and the crust , black pepper and sour cream!!!! I do make it in a tart pan and you don't need so much asparagus.
                                                                                                                                                          http://www.epicurious.com/recipes/rec...

                                                                                                                                                          2 Replies
                                                                                                                                                          1. re: Bigley9

                                                                                                                                                            Great recipe for beef stew,

                                                                                                                                                            IRISH BEEF STEW:
                                                                                                                                                            http://www.epicurious.com/recipes/rec...

                                                                                                                                                            1. re: EAH

                                                                                                                                                              Roast Rack of Lamb w/Mint Sauce ('96)
                                                                                                                                                              Spinach-Orange Salad
                                                                                                                                                              Seafood Stew ('96)

                                                                                                                                                          2. Eat this: seriously, it's great! Oranges, mint, walnuts............... I add stilton...........
                                                                                                                                                            http://www.epicurious.com/cooking/men...

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: spigot

                                                                                                                                                              Orange, Spiced Walnut and Dried Cranberry Salad
                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                            2. Dolmas, or as they call them, Wild Rice-Stuffed Grape Leaves:
                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                              There was a back page of Gourmet once in 1997 or 1998 (?) that was all dips, and many of them were great. So far, I can't find the fantastic roasted red pepper dip on Epicurious.

                                                                                                                                                              I have to mention the recipe for Salted Water for Boiling:
                                                                                                                                                              http://www.epicurious.com/recipes/rec...
                                                                                                                                                              People have been leaving hilarious comments/fake critiques of this recipe on the site for years!

                                                                                                                                                              2 Replies
                                                                                                                                                              1. re: Atomica

                                                                                                                                                                Ha! I never saw that salted water one. I'm reading the 'reviews' now and LMAO. Thanks for the entertainment Atomica!

                                                                                                                                                                1. re: Atomica

                                                                                                                                                                  Roasted Red Pepper and Garlic Dip with Fennel Crudites - Gourmet 1997 ???
                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                2. FRITTATA WITH BACON, FRESH RICOTTA, AND GREENS - a crowd pleaser
                                                                                                                                                                  http://www.epicurious.com/recipes/rec...

                                                                                                                                                                  1. BAKED PORK CHOPS WITH PARMESAN-SAGE CRUST
                                                                                                                                                                    http://www.epicurious.com/recipes/rec...

                                                                                                                                                                    PEACH AND BERRY TRIFLE
                                                                                                                                                                    http://www.epicurious.com/recipes/rec...

                                                                                                                                                                    PAN-ROASTED PORK CHOPS WITH CRANBERRIES AND RED SWISS CHARD
                                                                                                                                                                    http://www.epicurious.com/recipes/rec...

                                                                                                                                                                    SEARED HALIBUT WITH HARICOTS VERTS, SCALLIONS, AND WHITE WINE SAUCE
                                                                                                                                                                    http://www.epicurious.com/recipes/rec...

                                                                                                                                                                    SEARED SCALLOPS WITH BRUSSELS SPROUTS AND BACON
                                                                                                                                                                    http://www.epicurious.com/recipes/rec...

                                                                                                                                                                    1. I love this thread; I now have several new things to try. My favorites are as follows:

                                                                                                                                                                      BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS
                                                                                                                                                                      (a T-Day Staple for our family)
                                                                                                                                                                      http://www.epicurious.com/recipes/rec...

                                                                                                                                                                      SPICY TOMATO SOUP
                                                                                                                                                                      (my go-to comfort food
                                                                                                                                                                      )http://www.epicurious.com/recipes/rec...

                                                                                                                                                                      SPAGHETTI SQUASH WITH SAUSAGE FILLING
                                                                                                                                                                      (good for low-carb diets--I'm just a sucker for sausage
                                                                                                                                                                      )http://www.epicurious.com/recipes/rec...

                                                                                                                                                                      1. Good to know i'm not the only epicurious addict...cookbooks are hard for me now, where are the rankings?
                                                                                                                                                                        some of my favorites:
                                                                                                                                                                        shrimp and grits with roasted red peppers
                                                                                                                                                                        black bean tofu and shitake mushrooms
                                                                                                                                                                        clam, basil, and cherry tomato linguine
                                                                                                                                                                        red bell pepper and eggplant tian with anchovies
                                                                                                                                                                        curried chicken salad ( I make it with Tempeh marinated in the dressing)
                                                                                                                                                                        salmon and mussels in saffron sauce
                                                                                                                                                                        catfish tacos
                                                                                                                                                                        tuna tacos

                                                                                                                                                                        1. Here are a few of my favourites

                                                                                                                                                                          Smoked Trout Cakes (I often use leftover grilled fish plus smoked fish)
                                                                                                                                                                          http://www.epicurious.com/recipes/rec...

                                                                                                                                                                          Beef Tenderloin with roasted Shallots, Bacon and Port - I often just make the gravy portion of this - people have been known to drink it!
                                                                                                                                                                          http://www.epicurious.com/recipes/rec...

                                                                                                                                                                          Cassoulet Soup - this is delicious and easy to make
                                                                                                                                                                          http://www.epicurious.com/recipes/rec...

                                                                                                                                                                          I have so many more - have to go find them and post again!

                                                                                                                                                                          1. This is a great blackberry-and-broth concentrated sauce for duck:
                                                                                                                                                                            http://www.epicurious.com/recipes/rec...

                                                                                                                                                                            2 Replies
                                                                                                                                                                            1. re: Cinnamon

                                                                                                                                                                              That is excellent - my favorite sauce for duck breast I've ever made. I've made it with raspberries as well.

                                                                                                                                                                              1. re: Amuse Bouches

                                                                                                                                                                                I love this one, too. I've also made it with rasberries, but it's better with blackberies.

                                                                                                                                                                            2. One of my two favorite pancake recipes (the other is yeast-risen and not from epicurious):
                                                                                                                                                                              Whole Grain-Buttermilk Pancakes
                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                              I make this focaccia a few times a month:
                                                                                                                                                                              Cracked Pepper Focaccia with Truffle Oil (wonderful with the truffle oil, but just great without it!
                                                                                                                                                                              )http://www.epicurious.com/recipes/rec...

                                                                                                                                                                              1. Great post! I'm an epi addict - I don't necessarily follow the recipes, but love it for inspiration on how to use up ingredients I have on hand. It's great to see so many I haven't tried!

                                                                                                                                                                                Here are a few of my oft-repeated recipes:

                                                                                                                                                                                Spicy Sauteed Fish w/Olives and Cherry Tomatoes: A favorite, easy casual dish for friends: http://www.epicurious.com/recipes/rec...
                                                                                                                                                                                Crepes from James Beard - foolproof!: http://www.epicurious.com/recipes/rec...
                                                                                                                                                                                Butternut squash and sage orzo: http://www.epicurious.com/recipes/rec...
                                                                                                                                                                                Pumpkin pie with spiced whipped cream. Simple, still my fave: http://www.epicurious.com/recipes/rec...
                                                                                                                                                                                Miso-rubbed turkey! skip the gravy: http://www.epicurious.com/recipes/rec...
                                                                                                                                                                                Love the eggplant parm: http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                And I second some other's recommendations: Sweet potato cardamom rolls w/cherries, which I serve for breakfast; parsnip bisque; baked pork chops w/parmesan sage crust

                                                                                                                                                                                2 Replies
                                                                                                                                                                                1. re: maviris

                                                                                                                                                                                  I forgot another easy, delicious dessert favorite, Blueberry buttermilk tart:

                                                                                                                                                                                  http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                  It's a shame it doesn't come with a picture b/c this is very pretty. The blueberries float to the top of the lemon buttermilk filling, thus arranging themselves in a beautiful way. A sprinkling of powdered sugar and you are set!

                                                                                                                                                                                  1. re: maviris

                                                                                                                                                                                    I make this ALL the time!!! Always comes out GREAT! :D

                                                                                                                                                                                    Here's my pictures of it!

                                                                                                                                                                                    http://flickr.com/photos/dommichu/534...

                                                                                                                                                                                    http://flickr.com/photos/dommichu/870...

                                                                                                                                                                                2. Chocolate Stout Cake
                                                                                                                                                                                  Gramercy Taven Guinness Gingerbread (I guess I like cakes with beer, though I'm not a beer-drinker - go figure)
                                                                                                                                                                                  Pork with Pork Jus and Chipotle Apples (unexpected combination of port and cumin is great)
                                                                                                                                                                                  There's a simple mustard dill sauce for salmon I use all the time

                                                                                                                                                                                  1. Tandoori style grilled chicken. Amazing

                                                                                                                                                                                    1. Shrimp in Garlic Sauce - Camerones al mojo de ajo - Excellent! but double it!

                                                                                                                                                                                      1. My favorite is the Grilled Tuna with Herbed Aioli...Supreme! Double the Aioli sauce..So good, and you will want more sauce than you get with just one recipe....

                                                                                                                                                                                        1. 1)The green pozole with chicken soup

                                                                                                                                                                                          2) The beef bourguignon (Gourmet March 2001)

                                                                                                                                                                                          Both are absolutely delicious.Happy cooking!

                                                                                                                                                                                          http:///www.themaltesebacon.com

                                                                                                                                                                                          1. Raisin Rice Pudding--the one that's described as a rizogalo (spellling!) I always add a 1 inch strip of orange peel--no white at all while the rice cooks. Uses Arborio or other short grain rice. The best I've ever had. Its even good omitting the last step-making the custard. yum, Wish it was winter again!

                                                                                                                                                                                            1. One of my all-time favorites, even better the next day:
                                                                                                                                                                                              Braised Chicken in Aromatic Tomato Sauce (Pastitsatha) - we use skinless thighs
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              A summertime staple, good with any fruit that marries well with almonds:
                                                                                                                                                                                              Peach Frangipane Tart
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Caveat: this sauce is MUCH better made a day ahead, so we use boneless, skinless thighs, or brown the breasts before we serve it and finish cooking as the sauce reheats:
                                                                                                                                                                                              Spiced Moroccan Chicken with Onions and Prunes
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Roasted Organic Chicken with Moroccan Spices - absolutely delicious!
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              The above recipe calls for ras el hanout; I like the recipe for it contained here (but toast the whole spices before grinding):
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Golden Fruitcake
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Apple Cranberry Crumb Pie (great to use up any cranberry sauce you've made for the holidays
                                                                                                                                                                                              )http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Country Captain Soup (I usually add some corn
                                                                                                                                                                                              )http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Chocolate, Hazelnut and Ginger Biscotti
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Poached Pears with Chocolate-Pear Sauce (great served with raspberry sorbet)
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Southwest Turkey Burgers
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Watermelon and Watercress Salad (we usually use more cucumber and less oil than called for
                                                                                                                                                                                              )http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              A lighter version of lemon pudding cake, good made with whatever citrus you have on hand:
                                                                                                                                                                                              Tangerine Sponge Custard
                                                                                                                                                                                              http://www.epicurious.com/recipes/rec...

                                                                                                                                                                                              1 Reply
                                                                                                                                                                                              1. re: Caitlin McGrath

                                                                                                                                                                                                I recently made this farfalle with sausage, tomato and cream again, and was reminded just how easy and delicious it is. I use about 3/4 cup cream, and just under a pound of pasta, but otherwise follow the recipe as written.

                                                                                                                                                                                                In the past, I've tried adding mushrooms, eggplant, roasted peppers, etc., but they really don't add anything.

                                                                                                                                                                                                http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                              2. Reminded again this weekend how good the lamb burgers with yogurt sauce are ... couldn't be easier and great for a crowd. I round them out with a good greek salad, and pickies like grape leaves, baba ganoush and olives.

                                                                                                                                                                                                http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                1 Reply
                                                                                                                                                                                                1. re: yumyum

                                                                                                                                                                                                  Those sound really good, and would be terrific in grilled gyro bread. Mmmm....

                                                                                                                                                                                                2. This is a great thread. And the neat thing is that most of the recipes here are ones I haven't heard of so I have a bunch of new ones to try.

                                                                                                                                                                                                  The epicurious site has seemed weird to me ever since their big redesign. It has taken forever to get all the bugs out of it. And my favorite feature there ("buzz box") was eliminated and then buried. Strange, since people really loved that. Also, I read that they were reporting computer information about users of their site to Facebook, which was aggregating a lot of information from other sites. Which seemed like a big invasion of privacy especially since they did not tell people they were doing this. I'm not sure of the status of that.

                                                                                                                                                                                                  Anyway, the recipes are great and the search feature is great so that's why I go there.

                                                                                                                                                                                                  Here are some of my favorites:

                                                                                                                                                                                                  BALSAMIC SOY GLAZED CHICKEN WINGS

                                                                                                                                                                                                  COLD AVOCADO CORN SOUP WITH CILANTRO OIL
                                                                                                                                                                                                  (Fantastic in summer.)

                                                                                                                                                                                                  MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE
                                                                                                                                                                                                  Just follow the hints in the comments to reduce the amount of hoisin a bit.

                                                                                                                                                                                                  ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK
                                                                                                                                                                                                  (This is very showy looking and absolutely fantastic. My best cake.)

                                                                                                                                                                                                  BLUEBERRY RASPBERRY CAKE
                                                                                                                                                                                                  (I make it with just blueberries.)

                                                                                                                                                                                                  SPOON COOKIES
                                                                                                                                                                                                  (I don't make these into sandwich cookies. Just make plain. Fantastic.)

                                                                                                                                                                                                  SUMMER BERRY MINT CREAM TART

                                                                                                                                                                                                  15 Replies
                                                                                                                                                                                                  1. re: karykat

                                                                                                                                                                                                    About info going from epicurious to Facebook - I added a few recipes today to my recipe box and each time it tried to post an update to my Facebook page, each time I declined(clicked no on a pop up) and thankfully nothing went on my profile. :)

                                                                                                                                                                                                    1. re: maplesugar

                                                                                                                                                                                                      As I understand it, the information is still being sent to Facebook and aggregated by them, even if you do not give permission for it to be displayed. (That permission process had apparently been even more obscure than it is now.) And I think the information is being collected even if you cancel your Facebook account and even if you do not HAVE a Facebook account. Which gives me the creeps. And I think places like epicurious (and other places like travel booking places and various merchants and even the New York Times) that are or were reporting this data should hear about it from their users.

                                                                                                                                                                                                      Anyway, as I said, their recipes are great. And the recipe search feature too.

                                                                                                                                                                                                      1. re: karykat

                                                                                                                                                                                                        I actually liked the old Facebook interface! I thought that was actually a very practical use of social networking - so my friends who like to cook could see what I was making and vice versa. I was sorry when that function disappeared.

                                                                                                                                                                                                    2. re: karykat

                                                                                                                                                                                                      "Buzz box" was my favorite there, too. I've had some luck going to the "most popular" section of recipe central, but it's not quite the same. "Buzz box" did lead me to one of my all-time favorites, Island Pork Tenderloin Salad -- but most of the time, I end up leaving out the salad and vinaigrette part, just making the tenderloin and its glaze. It's really simple, delicious, a bit unique. And every time I make it, I get asked for the recipe.

                                                                                                                                                                                                      1. re: kdcs

                                                                                                                                                                                                        You can still get to the buzz box but why they buried it, I have no idea--I sure loved it (and still do but it's not as busy a buzz box as it used to be because most people can't find it anymore! Epicurious sure has made some assinine website changes!)...when you are at the home page, just click on "recipes & menus" at top left of screen...then you'll see the buzz box option in the drop down list.

                                                                                                                                                                                                        1. re: Val

                                                                                                                                                                                                          Thanks Val - that's the most useful piece of information I've received all day! I've been trying to find the buzz box for ages.

                                                                                                                                                                                                          ETA - I just logged on to Epicurious and it's not on the drop-down menu for some reason. However I found that if I clicked on Recipes & Menus there was a "Most Popular" option, but that they were all very recent recipes. It wasn't really like the old buzz box. Am I doing something wrong? The Epicurious web redesign really isn't working for me. :-(

                                                                                                                                                                                                          1. re: greedygirl

                                                                                                                                                                                                            It's not you, it's THEM!!! IDIOTS they are for messing with it....here's more detailed instruction...you have to actually *click* on Recipes & Menus and a white drop down box appears...there's where you'll see the Buzz Box. Isn't that just outrageous? If you move your browser over Recipes & Menus, a green drop down box appears but you have to actually click on it.
                                                                                                                                                                                                            Better yet, here's the link...might be good to save it to your "favorites" for easier access than going through the above nightmare:

                                                                                                                                                                                                            http://www.epicurious.com/recipesmenu...

                                                                                                                                                                                                            1. re: Val

                                                                                                                                                                                                              To me, it's just bizarre. They took a feature that people loved and used and that was interactive and then just eliminated it. After they were begged, begged, begged, they finally restored it but buried it, as you can see. I don't get it. And their site now is hard to navigate and full of bugs and glitches.

                                                                                                                                                                                                              The recipe search feature is the only thing I use now (with peeks at the buzz box.)

                                                                                                                                                                                                              1. re: Val

                                                                                                                                                                                                                wow - thanks - I was never aware of that feature!

                                                                                                                                                                                                          2. re: kdcs

                                                                                                                                                                                                            I also just make the tenderloin with glaze from the Island Pork Tenderloin Salad (but never made salad) , and for a bigger group make one tenderloin without the tabasco for kids/elders - always gets rave reviews, and has lifted my status as a cook to one as good as my brother, which is quite an honor in my family.

                                                                                                                                                                                                            1. re: Love to Eat

                                                                                                                                                                                                              Thanks for this idea, I made it the same way. I served it sliced over creamy polenta and roasted carrots.

                                                                                                                                                                                                            2. re: kdcs

                                                                                                                                                                                                              I love Buxx Box too. I now have to check the Site Map to find it.

                                                                                                                                                                                                              1. re: kdcs

                                                                                                                                                                                                                I absolutely love that Island Pork Tenderloin Salad - the salad itself is really great, in addition to the tenderloin. It is one of those recipes that is just magical.

                                                                                                                                                                                                              2. re: karykat

                                                                                                                                                                                                                The Mahogany Beef Stew is amazing.

                                                                                                                                                                                                                1. re: mcel215

                                                                                                                                                                                                                  I agree -- love the Mahogany Beef Stew. I follow the advice of the commenters and use a little less hoisin sauce in it. And add more veggies depending on what we have.

                                                                                                                                                                                                                  A great recipe.

                                                                                                                                                                                                              3. Great threadI I have earmarked a bunch of recipes to try. The Devilled Salmon Cakes -- have had them in my freezer since the first time I made them -- usually make a new batch before I quite finish the old -- they have saved my butt at dinner time more times than I can count. Use Saltines inside and panko on the outside and TJs or WF wild caught red salmon.

                                                                                                                                                                                                                1. God I love Epicurious's search & save functions. Searching my favorite box.... and btw, I'm not shouting (all caps below), I'm copying and pasting.

                                                                                                                                                                                                                  CHOCOLATE CHIP COOKIES WITH SALT
                                                                                                                                                                                                                  letter from France

                                                                                                                                                                                                                  HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY
                                                                                                                                                                                                                  Bon Appétit, November 2003

                                                                                                                                                                                                                  PORK KEBABS MARINATED IN HONEY, ROSEMARY, AND ORANGE
                                                                                                                                                                                                                  Bon Appétit, May 2002

                                                                                                                                                                                                                  MOTHER'S BROTH
                                                                                                                                                                                                                  Gourmet, April 2006

                                                                                                                                                                                                                  ROAST LOIN OF PORK WITH FENNEL
                                                                                                                                                                                                                  Barefoot Contessa Parties!, March 2001

                                                                                                                                                                                                                  ROAST PORK LOIN WITH GARLIC AND ROSEMARY
                                                                                                                                                                                                                  Bon Appétit, June 1999

                                                                                                                                                                                                                  CREMA DI ASPARAGI ALLO ZAFFERANO
                                                                                                                                                                                                                  Gourmet, April 1998

                                                                                                                                                                                                                  WHOLE-WHEAT PANCAKES WITH BLACKBERRY SYRUP
                                                                                                                                                                                                                  Gourmet, May 2006

                                                                                                                                                                                                                  PIGNOLI COOKIES
                                                                                                                                                                                                                  Gourmet, December 2002

                                                                                                                                                                                                                  MILK-BRAISED PORK (this is more or less the Hazan recipe)
                                                                                                                                                                                                                  Gourmet, February 1999

                                                                                                                                                                                                                  KALE AND WHITE BEAN SOUP
                                                                                                                                                                                                                  Gourmet, February 2002

                                                                                                                                                                                                                  KALE AND CHICKPEA SOUP
                                                                                                                                                                                                                  Gourmet, November 2004

                                                                                                                                                                                                                  BASIC POT ROAST
                                                                                                                                                                                                                  House & Garden, January 1963

                                                                                                                                                                                                                  GRILLED BALSAMIC-MARINATED LONDON BROIL WITH RED ONIONS
                                                                                                                                                                                                                  Gourmet, August 2003

                                                                                                                                                                                                                  LEG OF LAMB WITH GARLIC AND ROSEMARY
                                                                                                                                                                                                                  Gourmet, May 2001

                                                                                                                                                                                                                  BEEF BOURGUIGNON
                                                                                                                                                                                                                  Bon Appétit, May 1994

                                                                                                                                                                                                                  BEEF DAUBE
                                                                                                                                                                                                                  Bon Appétit, May 1999

                                                                                                                                                                                                                  BRAISED SPRING LEGUMES
                                                                                                                                                                                                                  Reprinted with permission from Lidia's Italian Table, September 1998

                                                                                                                                                                                                                  ROASTED LAMB SHOULDER (AGNELLO DE LATTE ARROSTO)
                                                                                                                                                                                                                  Reprinted with permission from Lidia's Italy, February 2008

                                                                                                                                                                                                                  1. #1 - Curry Chicken Coconut Soup - what I crave when I have a cold - just the best

                                                                                                                                                                                                                    Then the rest.....
                                                                                                                                                                                                                    Cherry Tortoni - I've made this a whole week ahead, and it's a real favorite
                                                                                                                                                                                                                    Fleur de Sel Caramels - yummy, easy and so good
                                                                                                                                                                                                                    California Roll Salad - I am embarrassed to admit how good this is, because it's so campy
                                                                                                                                                                                                                    Muhammarra - so good
                                                                                                                                                                                                                    Pork Potstickers-not the very best recipe ever, but a good standard recipe - never fails
                                                                                                                                                                                                                    Saigon Beef - delicious
                                                                                                                                                                                                                    Ding Dong 8 Alarm Chili - inedible the first two days, then really good
                                                                                                                                                                                                                    Skewered Scallops with Orange Sesame Dipping Sauce - I make this a lot
                                                                                                                                                                                                                    Miso Glazed Seabass - just really good - I've tried it with other fish, but I only love it with seabass
                                                                                                                                                                                                                    Linguini with Red Clam Sauce - my go-to recipe
                                                                                                                                                                                                                    Bombay Sliders with curry sauce - way way better than they sound
                                                                                                                                                                                                                    Sangria IV

                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                    1. re: jeanmarieok

                                                                                                                                                                                                                      Muhammara is the best! Such a great dip to make for any kind of party or just to have at home, especially when you (or guests) are tired of hummus.

                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                    2. Sauteed Scallops with Cherry Tomatoes and Parsley. Chocolate Decadence, and Chicken with Balsamic Vinegar.

                                                                                                                                                                                                                      That scallop recipe is delicious. I've also made it with chicken, and put it on a sandwich. I can't get enough of that stuff.

                                                                                                                                                                                                                      1. Chocolate zucchini cake
                                                                                                                                                                                                                        Banana creme pie, 2003
                                                                                                                                                                                                                        Spicy turkey sloppy joes
                                                                                                                                                                                                                        Turkey meatloaf, 2003
                                                                                                                                                                                                                        Pasta with clams, 2001
                                                                                                                                                                                                                        Superslaw
                                                                                                                                                                                                                        Seared Salmon with orange glaze
                                                                                                                                                                                                                        Marbled pumpkin cheesecake
                                                                                                                                                                                                                        Miniature Gougere

                                                                                                                                                                                                                        1. My absolute #1 favorite is
                                                                                                                                                                                                                          HONEY-GINGERED PORK TENDERLOINS
                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                          This is an absolute must try if you like pork tenderloins.

                                                                                                                                                                                                                          Some of my other favorites are:
                                                                                                                                                                                                                          CHICKEN AND CORN CHOWDER WITH THYME

                                                                                                                                                                                                                          OLD-FASHIONED MEAT LOAF

                                                                                                                                                                                                                          ASPARAGUS WITH HAZELNUTS AND TARRAGON VINAIGRETTE

                                                                                                                                                                                                                          DAN'S BAKED STUFFED SHRIMP

                                                                                                                                                                                                                          BRUSSELS SPROUT HASH WIH CARAMELIZED SHALLOTS

                                                                                                                                                                                                                          There are so many more that I've tried, but these are the ones that come back time and again.

                                                                                                                                                                                                                          2 Replies
                                                                                                                                                                                                                          1. re: lisavf

                                                                                                                                                                                                                            The Honey gingered pork sounds really good.

                                                                                                                                                                                                                            1. re: Docsknotinn

                                                                                                                                                                                                                              It is really good and really easy. I pretty much follow the recipe to the letter, with the minor exception that I do not mince the garlic and ginger but rather just slice them. If you mince them, then the minced bits stay on the meat, and when you grill it, they burn and don't taste good. So by leaving them in large pieces, you can remove them before grilling. Also, I mix up the marinade, then pour some off into a separate container to boil down as a sauce later. Warning: be very judicious when topping the grilled meat with the sauce - use just a few drops, as it is REALLY strong. Just a dab will do ya.

                                                                                                                                                                                                                          2. definitely damson plum pinwheels, and banana coconut muffins...

                                                                                                                                                                                                                            1. Bison Meatballs with Cilantro Yogurt Sauce!

                                                                                                                                                                                                                              1. The Smore Bars have been a family favorite for many years.

                                                                                                                                                                                                                                http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                1. As someone who's often put off by the time/cost involved in many of these recipes, I cannot recommend the Fettucine with Brussel Sprouts and Pine Nuts recipe highly enough!

                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                  so good, so cheap, infallible!

                                                                                                                                                                                                                                  1. I can barely think of any recipes that i've tried from epicurious, that DIDNT come out well !! I have great faith in the recipes.

                                                                                                                                                                                                                                    Some of my regular returns and favorites are:

                                                                                                                                                                                                                                    ARTICHOKE AND MUSHROOM LASAGNA:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    MUSSEL CHOWDER:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    LA BETE NOIRE:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    CAPPUCCINO FUDGE CHEESECAKE:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    SPINACH AND RADICCHIO SALAD WITH MUSHROOMS AND CASHEWS:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    MUSSELS WITH BASIL CREAM (I used this for a St. Patrick's Day party as well !):
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    CAESAR COLESLAW:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    CLASSIC DATE BARS:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    FIG AND FENNEL BREAD:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    APPLE ALMOND CHEESECAKE:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    CHOCOLATE EARL GREY TRUFFLES:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    ORANGE CARDAMOM CUPCAKES WITH VANILLA FROSTING:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    CINNAMON SCENTED DEVIL'S FOOD CUPCAKES WITH ALMOND FROSTING:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    (The last two are part of a wedding cupcake tower i've made a few times

                                                                                                                                                                                                                                    )

                                                                                                                                                                                                                                    PEANUT BUTTER CHOCOLATE BARK TRIANGLES:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    ORZO, FETA AND TOMATO SALAD:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    TOFFEE, PECAN AND PEACH CRISPS:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    SPRING VEGETABLE FRICASSE WITH SAFFRON CREAM:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    ROASTED BALSAMIC SWEET POTATOES:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    PEANUT BUTTER CHEESECAKE WITH PEANUT BRITTLE:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    STRAWBERRY-STRAWBERRY CHEESECAKE:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    PUMPKIN CHEESECAKE WITH CARAMEL SWIRL:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    BUTTERNUT SQUASH AND HAZELNUT LASAGNA:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    CHUNKY SWEET POTATO SOUP:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    MUSHROOM AND CHEDDAR CHEESE SOUP:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    VEGETABLE MOUSSAKA:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    CRANBERRY ORANGE CHEESECAKE WITH CHOCOLATE CRUST:
                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                    There were a few more that i use, like the smoked haddock chowder, a poppy seed tea bread with orange glaze, and a black bean cake recipe, but they wouldn't show up on the search engine. I also have the recipes from the ads !!! I love these mags and the epucurious site for older recipes that i don't have !!!

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: im_nomad

                                                                                                                                                                                                                                      I have no idea if I got the suggestion from this thread or another one, but regardless, the Cinnamon Devil's Food Cupcakes are AMAZING. I made a cake and topped with an almond-scented glaze, freshly toasted almonds and strawberries and...oh, my goodness. There's still another little cake left and some cupcakes and they are devastatingly calling my name...

                                                                                                                                                                                                                                      to whomever the gods brought my way to suggest such deliciousness: Thank you!

                                                                                                                                                                                                                                    2. Too many to list; I'll try to keep it brief:

                                                                                                                                                                                                                                      tenderloin steaks with cranberry-port sauce and gorgonzola cheese
                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                      flourless chocolate cake with chocolate glaze: http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                      1. Chocolate Glazed Hazelnut Mousse Cake
                                                                                                                                                                                                                                        West Indian Rice and Beans
                                                                                                                                                                                                                                        Triple Chocolate Pudding Pie
                                                                                                                                                                                                                                        Spinach-ricotta Gnocchi
                                                                                                                                                                                                                                        Chicken w/Port-mushroom sauce.

                                                                                                                                                                                                                                        1. What a great thread! It's reminding me of some I'd forgotten and introducing me to great new recipes. Some of my faves (mostly appetizers):

                                                                                                                                                                                                                                          Guacamole With Pear And Pomegranate Seeds. You just can't imagine how delicious this combination of flavors is until you taste it.
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Celery Stuffed With Smoked Gouda And Sun-Dried Tomatoes. Follow the suggestions in the reviews.
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Salsa-Baked Goat Cheese. I've become so lazy with this concept that I just dump a bottle of salsa over a log of goat cheese and bake. It's still good!
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Korean Barbecued Beef
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Feta And Marinated Nicoise Olives With Grilled Pitas
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Sesame Wonton Crisps. People go nuts over these. The Herbed Lima Bean Hummus (pictures with the crisps) is pretty good too.
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Make-Your-Own Salad With Lemon Garlic Dressing. Great, super-simple dressing over anything.
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Stilton Tart With Cranberry Chutney.
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Black Bean And Vegetable Burritos. Great base for burritos, chilaquiles, rice, etc.
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Aunt Enza's Tiramisu
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          Sweet Olive Oil Quick Bread
                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                          1. Roast Prime Rib With Madeira Sauce And Horseradish Sauce http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Japanese Beef Stew
                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Beef Stroganoff (my favorite stroganoff recipe, but decrease the beef or increase the sauce--the ratio seems off to me; also, definitely use crème fraîche or sour cream, not the whipping cream they suggest as an alternative
                                                                                                                                                                                                                                            )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Sausage And Wild Mushroom Lasagne With Red Pepper Tomato Sauce (a great béchamel lasagna, but roast the red peppers before adding them to the sauce; it makes such a difference
                                                                                                                                                                                                                                            )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Pasta With Lemon Cream And Prosciutto
                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Macaroni And Cheese With Garlic Bread Crumbs, Plain And Chipotle (the chipotles in adobo make it special; if you aren’t cooking for kids, skip the plain half of the recipe
                                                                                                                                                                                                                                            )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Calf's Liver With Port Wine Sauce (I use chicken livers; this turns them into a very nice main course
                                                                                                                                                                                                                                            )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Whipped Parsnips With Roasted Garlic (easy and delicious mashed potato alternative
                                                                                                                                                                                                                                            )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Twice-Baked Potato Cups With Caramelized Shallots
                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            Braised Baby Bok Choy (ridiculously simple, but my favorite way to prepare bok choy
                                                                                                                                                                                                                                            )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                            1. re: QuantumKitten

                                                                                                                                                                                                                                              Yes, Stroganoff recipe is the only one I will make. I add a lot more cognac (about 1/4 cup) and use nonfat sour cream. Its fantastic.

                                                                                                                                                                                                                                            2. Great thread, I've picked up a bunch of new recipes. Here's a few of my favorites:

                                                                                                                                                                                                                                              ESCAROLE AND LITTLE MEATBALL SOUP
                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                              Lemon-Herb Chicken With Roasted Potatoes and Easy Caesar Salad
                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                              VEGETARIAN CASSOULET
                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                              ASIAN CHICKEN AND WATER CHESTNUT PATTIES - I double the jalpeno, ginerger, and soy then coat the final patties in panko.
                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                              GRILLED GARLIC LIME PORK TENDERLOIN
                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                              CUBAN-SPICED CHICKEN THIGHS WITH CHORIZO AND RICE
                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                              1. re: Dave O

                                                                                                                                                                                                                                                I adore those Asian chicken patties and try to use fresh water chestnuts, even tho they're a pain to find and to peel. I also put in a little fresh garlic and use serrano instead of jalapeno. They even taste great the next day cold in a sandwich. I much prefer breast meat even tho it's a tad dry, others might want to use ground thighs, instead.

                                                                                                                                                                                                                                              2. Blackened Steak Salad
                                                                                                                                                                                                                                                http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                wife requests it at least once per month

                                                                                                                                                                                                                                                1. I love this post so much I thought i would bump it up and get some more feedback. Afew of my favorites that have not been mentioned.
                                                                                                                                                                                                                                                  Grilled Asian Flank steak with Sweet Slaw. The slaw is outstanding
                                                                                                                                                                                                                                                  Potato Salad with Haricot Verts, Roquefort, and Walnuts.

                                                                                                                                                                                                                                                  Love to hear others comments.

                                                                                                                                                                                                                                                  1. The Ultimate Pumpkin pie (made with sour cream and apricot preserves)

                                                                                                                                                                                                                                                    The ma po tofu (with ground and toasted Szechuan peppercorns)

                                                                                                                                                                                                                                                    The brown sugar ginger crisps, made with butter, brown sugar and crystallized ginger

                                                                                                                                                                                                                                                    Asian dumpling soup,
                                                                                                                                                                                                                                                    made with frozen potstickers, shiitake mushrooms, & green onions

                                                                                                                                                                                                                                                    The three-berry pie (blueberry, raspberry, blackberry)

                                                                                                                                                                                                                                                    The cherry tomato and lemon salade

                                                                                                                                                                                                                                                    The garbanzo bean, mint and cherry tomato pasta

                                                                                                                                                                                                                                                    Veggie cassoulet

                                                                                                                                                                                                                                                    Open faced lamb burgers

                                                                                                                                                                                                                                                    Vanilla scented granola

                                                                                                                                                                                                                                                    Oranges in cardamom syrup

                                                                                                                                                                                                                                                    4 Replies
                                                                                                                                                                                                                                                    1. re: PAO

                                                                                                                                                                                                                                                      there are two for the ginger snaps, 89 and 91, which do you make? thansk

                                                                                                                                                                                                                                                      1. re: geminigirl

                                                                                                                                                                                                                                                        Hoping that PAO meant these...ginger spice cookies...they ARE remarkable, indeed, using crystallized ginger--oh my! They disappeared so quickly at a function recently!!! VERY intense, flavor-wise:

                                                                                                                                                                                                                                                        http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                        1. re: Val

                                                                                                                                                                                                                                                          No, these aren't ginger snaps. They're BETTER. Here is the link:

                                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                          1. re: PAO

                                                                                                                                                                                                                                                            thanks, it's just about cookie baking time in my house, actually when isn't it...:) thanks

                                                                                                                                                                                                                                                    2. Boca Negra Chocolate Chipotle Cakes
                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                      best eaten while still warm and gooey

                                                                                                                                                                                                                                                      Spicy braised chicken with mushrooms and star anise
                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                      I use chicken thighs and king oyster mushrooms

                                                                                                                                                                                                                                                      1. Love epicurious and love this thread. I wish there were a way to save the post so I could refer to it later.

                                                                                                                                                                                                                                                        Here are my favorites from the sites:

                                                                                                                                                                                                                                                        Pasta with Bolognese Sauce: I spent every Sunday last winter trying different versions of bolognese since my daughters love it. This was the winner!

                                                                                                                                                                                                                                                        http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                        Tomato- Mozzerella Pizza with Phyllo Crust
                                                                                                                                                                                                                                                        http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                        Butternut Squash Gratin: Every Christmas!

                                                                                                                                                                                                                                                        http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                        White Bean, Sun Dried Tomato, and Feta Bites: I just make this as a dip and serve with crackers. Delicious!

                                                                                                                                                                                                                                                        http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                        1. re: mrs lilo

                                                                                                                                                                                                                                                          Up at the top of the thread, above the starting post, you will see a small check box next to the words Favorite Topic. Click the box to check it, and this thread will be saved for you. If you click MYCHOW on the right-hand end of the menu at the top of the page under the Chowhound logo, you'll be taken to your profile page (clicking your screen name on your post or in the top right-hand corner where it says HEY, MRS LILO will also take you there). The My Recent Posts menu will show any threads you've posted to, including this one, whenever someone adds a new post, but any thread you Favorite, whether you post to it or not, along with recipes, stories, etc., can be found by clicking on Favorites up above My Recent Posts.

                                                                                                                                                                                                                                                          1. re: Caitlin McGrath

                                                                                                                                                                                                                                                            Thank you Caitlin!

                                                                                                                                                                                                                                                          2. re: mrs lilo

                                                                                                                                                                                                                                                            For the Bolognese, have you ever tried Marcella Hazan's recipe? It's in Essentials of Italian Cooking; I think you can find the recipe just doing an internet search. It takes a lot more time than the epicurious recipe but I love it -- I make it with all beef but you can do it any way you prefer.

                                                                                                                                                                                                                                                            1. re: walker

                                                                                                                                                                                                                                                              I just finally made Marcella's Bolognese last weekend and it was nearly everything I had ever dreamed of. Needless to say - it got better as the days went by (I made a HUGE batch of it for a dinner party and thankfully had leftovers). I have the cookbook, Essentials, but did find a purloined copy online at: http://www.kitchenchick.com/2006/12/m...

                                                                                                                                                                                                                                                          3. My go-to resource for great recipes and feedback from fellow cooks.

                                                                                                                                                                                                                                                            So many already mentioned...but LAUREN'S SPICE COOKIES, which are fantastic.

                                                                                                                                                                                                                                                            1. Roasted Asparagus and Red Onion Quesadillas

                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                              1. Ginger Spice Cookies are the best soft ginger-molasses cookie i've found. The spicing is perfect. I've seen lots of other chowhounds recommend this recipe, as well.

                                                                                                                                                                                                                                                                I use all butter, no shortening, cut the sugar to 3/4 cup, and roll in turbinado sugar (very pretty, with a little crunch) instead of regular granulated.

                                                                                                                                                                                                                                                                http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                1. re: Caitlin McGrath

                                                                                                                                                                                                                                                                  That recipe is quite similar to the one I have from an old Better Homes & Gardens cookbook. I use cane sugar to roll them in rather than granulated :)

                                                                                                                                                                                                                                                                  The BH&G recipe calls for sugar not packed dark brown sugar(but the same amount of molasses), and chopped crystalized ginger. Do you think the chopped crystalized ginger makes a big difference?

                                                                                                                                                                                                                                                                  1. re: maplesugar

                                                                                                                                                                                                                                                                    The chopped crystalized ginger really enhances the gingeriness of the cookies, giving an extra burst of flavor in each bite. These would be an entirely lesser cookie without it, I think.

                                                                                                                                                                                                                                                                  2. re: Caitlin McGrath

                                                                                                                                                                                                                                                                    These cookies are so good, and the way they crack is so pretty too. The crystallized ginger really makes it. Too bad my husband's family doesn't like ginger, but that's their loss.

                                                                                                                                                                                                                                                                  3. Dried Cherry and Shallot Confit (Gourmet, Oct 1991)
                                                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                    Roasted Brussels Sprouts w/Garlic and Pancetta (Gourmet, Jan 2001
                                                                                                                                                                                                                                                                    )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                    Creamed Mushrooms, Onions, and Brussels Sprouts (Bon Appetit, Nov 2003
                                                                                                                                                                                                                                                                    )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                    Blueberry-Lemon Cake w/ Lemon Cream Cheese Frosting (Bon Appetit, Aug 2001
                                                                                                                                                                                                                                                                    )http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                    Wine-Braised Chuck Roast w/Onions (Gourmet, Jan 2005
                                                                                                                                                                                                                                                                    )http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                    I esp. love this chuck roast recipe because you can easily tweak, add, substitute: red wine instead of white, beef or chicken stock, add mushrooms, herbs,pancetta. I've made countless variations, and they've all been delicious. the recipe is easy; leftovers make great sandwiches.

                                                                                                                                                                                                                                                                    1. Their SICILIAN MEATBALLS have replaced my mama's meatballs and are a permanent part of my repetoire now. They are made w/ italian sausage, blended with romano cheese, milk-soaded bread crumbs, egg, parsley, s&p and toasted pine nuts and currants. The pine nuts and currants add a nice texture and a VERY subtle sweetness that has won over everyone who has tried them. http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                      DOUBLE-BAKED POTATOES W/ MUSHROOMS & CHEESE - These are pure gluttony. Twiced baked potatoes blended w/ sour cream, cream cheese shallots, sauteed mushrooms and cheddar cheese. http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                      SAUSAGE-STUFFED MUSHROOMS - I make these regularly when I had my catering business and I never had one left over. Delicious! Hot sausage, cream cheese, white wine, parmesan cheese, worcestshire, garlic, oregano, etc. http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                      5 Replies
                                                                                                                                                                                                                                                                      1. re: lynnlato

                                                                                                                                                                                                                                                                        Those sausage stuffed mushrooms--<swoon>--had them once at a party....could NOT believe how great they were...refuse to make them here for fear I would eat all of them!!! Reading the reviews says it all.

                                                                                                                                                                                                                                                                        1. re: Val

                                                                                                                                                                                                                                                                          Yes, they are dangerous for certain. Particularly since I enjoy hiding in the kitchen cooking while the party is going on in another room -- this way its just me and my shrooms. Like I said, dangerous!

                                                                                                                                                                                                                                                                          1. re: Val

                                                                                                                                                                                                                                                                            It's that time again.....I find myself trolling my Epicurious recipe box and have stumbled again on these little nuggets of deliciousness. My family and friends DEMAND these Sausage stuffed mushrooms over the holidays..

                                                                                                                                                                                                                                                                            1. re: EAH

                                                                                                                                                                                                                                                                              I'll be making them this Thursday for the first time, I'm pretty sure they'll go over very well.

                                                                                                                                                                                                                                                                          2. re: lynnlato

                                                                                                                                                                                                                                                                            I can't believe I forgot to mention this:

                                                                                                                                                                                                                                                                            SLOW-BRAISED PORK W/ BLACK GRAPES AND BALSAMIC - http://www.epicurious.com/tools/searc...

                                                                                                                                                                                                                                                                          3. Eggplant Rollatini
                                                                                                                                                                                                                                                                            Sausage-Stuffed Mushrooms
                                                                                                                                                                                                                                                                            Crab Louis
                                                                                                                                                                                                                                                                            Farmstand Gazpacho
                                                                                                                                                                                                                                                                            Potluck Soup
                                                                                                                                                                                                                                                                            Cream of Asparagus Soup
                                                                                                                                                                                                                                                                            Roasted Tomato Soup with Parmesan Wafers
                                                                                                                                                                                                                                                                            Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
                                                                                                                                                                                                                                                                            Corn on the Cob with Lime-Chive Butter
                                                                                                                                                                                                                                                                            Perfect Rice
                                                                                                                                                                                                                                                                            Shrimp Scampi Pasta
                                                                                                                                                                                                                                                                            Fusilli with Wild Mushroom Cream Sauce
                                                                                                                                                                                                                                                                            Sausage, Cheese, and Basil Lasagna
                                                                                                                                                                                                                                                                            Shrimp with Basil-Garlic Butter
                                                                                                                                                                                                                                                                            Crab and Herb Fettuccine
                                                                                                                                                                                                                                                                            Chicken and Mushroom Marsala
                                                                                                                                                                                                                                                                            Chicken Francese
                                                                                                                                                                                                                                                                            Chicken Piccata with Capers
                                                                                                                                                                                                                                                                            Chicken Gyros with Yogurt-Dill Sauce
                                                                                                                                                                                                                                                                            Chicken with Mushrooms and White Wine
                                                                                                                                                                                                                                                                            Greek Chicken and Potatoes
                                                                                                                                                                                                                                                                            Sauteed Worcestershire Chicken
                                                                                                                                                                                                                                                                            Baked Chicken with White Beans and Tomatoes
                                                                                                                                                                                                                                                                            Chicken with Tomato and Feta Cheese Sauce

                                                                                                                                                                                                                                                                            2 Replies
                                                                                                                                                                                                                                                                            1. re: diablo

                                                                                                                                                                                                                                                                              That worcestershire chicken looks good - I've gotta make that soon.

                                                                                                                                                                                                                                                                              1. re: lynnlato

                                                                                                                                                                                                                                                                                It's really easy and good for a weeknight dinner.

                                                                                                                                                                                                                                                                            2. I have over 1700 recipes saved on epi! Love this thread.
                                                                                                                                                                                                                                                                              A few of my tried and true:

                                                                                                                                                                                                                                                                              Shimp and Crab Cannelloni - I make mine with half the tomato sauce and half creamy parmesan sauce.

                                                                                                                                                                                                                                                                              Hearty Beef Stew with Green Peas and Carrots

                                                                                                                                                                                                                                                                              An Even Greater Caesar Salad - no raw eggs

                                                                                                                                                                                                                                                                              Tequila-Glazed Chicken with Jalapeno

                                                                                                                                                                                                                                                                              Shrimp de Jonghe

                                                                                                                                                                                                                                                                              Chicken Stew with Tomatoes and White Beans - a staple

                                                                                                                                                                                                                                                                              Pork, Beef, and Black Bean Chili

                                                                                                                                                                                                                                                                              Lemon Gnocchi with Spinach and Peas

                                                                                                                                                                                                                                                                              Smoked Sausage Cassoulet

                                                                                                                                                                                                                                                                              Brown-Butter Creamed Winter Greens - want some now!

                                                                                                                                                                                                                                                                              1. i fogot one of my all-time favs that i made this weekend. Veal and Potato ragout with cinnamon and cream. I add fresh english peas and chestnuts. I add garlic and substitue chicken broth for water and add one of those little veal stock containers. It is delicious! service over buttered egg noodles for the best comfort meal youu have had in awhile.

                                                                                                                                                                                                                                                                                1. Like so many, I have loved this site for many years and adore just browsing for ideas. Which may be why my recipe box has over 1100 entries! Maybe it is time to cull a bit? Anyway, these are some of the "regulars" in our house:

                                                                                                                                                                                                                                                                                  Beef Wellingtons with Gorgonzola - great dinner party entree

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  Roast Turkey with Balsamic Gravy and Herb Butter - I could just drink that gravy!

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  El Cid Chili - a great jumping off point for a more complex chili

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/tools/searc...

                                                                                                                                                                                                                                                                                  Spiced Rub Chicken - the recipe has veggies and slaw too but I have only ever used the rub and I love it. Great for pork too.

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  Chicken Thighs with Creole Mustard-Orange Sauce - simple, easy and also great for entertaining.

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  Toni's Marinated Olives - always have at least one jar in the fridge at all times.

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  Roast Prime Ribs of Beef with Pink and Green Peppercorn Crust and Red Wine Pan Sauce - fabulous for almost any beef roast preparation. Definitely worth the expense of buying pink and green peppercorns separately.

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  Corn on the Cob with Cheese and Lime - a summer staple. Feta tastes great if can't find or don't want to use Cotija.

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  Grilled Flank Steak with Rosemary - wonderful marinade for any grilled cut of beef. My husband has to have it on his ribeyes or there is whining.

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  Potato Salad with Garlic Mayonnaise and Chives - if you love garlic, this is a must-try.

                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                  Hope those add to the already great suggestions. Love this topic!

                                                                                                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                                                                                                  1. re: jawinfree

                                                                                                                                                                                                                                                                                    We tried and enjoyed the Creole Chicken. Quick and easy with pantry items. Thanks for the rec.

                                                                                                                                                                                                                                                                                  2. I have to add this one: Raspberry, Rhubarb and Pear pie. It's a slightly unusual mix of fruits, and something about the combination of these, plus the healthy amount of orange zest, produces a simply fabulous pie. I'm amazed this one only has 12 reviews, as it's really a stunner.

                                                                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                    1. I recommend a simple Indian recipe from epcurious: grilled chicken breasts in spiced yogurt sauce, which I've made at least five times this year. It is tasty and aromatic. I slice chicken breasts long ways prior to marinating to coat more of the surface area and minimize grilling time (and also lower the risk of burning the surface of the chicken); I have added shallots and dried mint (when fresh was unavailable) directly to the yogurt sauce; and served the chicken with sliced cucumbers (tasty to put some of the yogurt sauce on them) and side dishes of Indian spinach, rice, or grilled Indian bread.

                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                                      1. re: epochtale

                                                                                                                                                                                                                                                                                        I love this recipe too! It couldn't be simpler or more delicious. Like you, I add the mint and shallots directly to the yogurt sauce. I like to serve it with quinoa and mix the extra yogurt sauce (I always make extra!) into the quinoa.

                                                                                                                                                                                                                                                                                      2. Apple Pie with Walnut Streusel. Gourmet, January 1996
                                                                                                                                                                                                                                                                                        double the streusel and the pie will disappear more quickly each time it is made.
                                                                                                                                                                                                                                                                                        http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                        1. Since it is almost Thanksgiving, I am including 2 of my favorites. Whipped chipotle sweet potatoes and corn chive pudding
                                                                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                          http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                                          1. re: mary0201

                                                                                                                                                                                                                                                                                            Yum, that corn chive pudding sounds easy and tasty. I just made have to add this to my t-day repetoire this year.

                                                                                                                                                                                                                                                                                          2. Glad to hear the whipped chipotle sweet potatoes are good. I had been considering that dish for Thanksgiving, so I think I'll give it a try.

                                                                                                                                                                                                                                                                                            The recipes I tend to make over and over are the ones that are easy and fast enough to make it to the weekday rotation schedule. The more elaborate ones tend to be done on the weekends and not repeated as often.
                                                                                                                                                                                                                                                                                            Favorite weekday meals:
                                                                                                                                                                                                                                                                                            Greek Style penne with lamb, parsnips, tomatoes and cinnamon (this was in BA 11/09, but I've already made it twice)
                                                                                                                                                                                                                                                                                            Puffy Corn omelet
                                                                                                                                                                                                                                                                                            slow cooked carnitas tacos
                                                                                                                                                                                                                                                                                            maple soy glazed salmon
                                                                                                                                                                                                                                                                                            baked herb crusted chicken breast

                                                                                                                                                                                                                                                                                            Also easy, but good enough for entertaining:
                                                                                                                                                                                                                                                                                            coffee marinated grilled pork tenderloin
                                                                                                                                                                                                                                                                                            shrimp with spiced masala and coconut milk
                                                                                                                                                                                                                                                                                            clams with jalapeno, lemon, and basil (a summertime favorite at our house)

                                                                                                                                                                                                                                                                                            I will second the above mention of brussels sprouts with caramelized shallots. Yum. Even people who claim to hate bs were devouring these. May make again at Thanksgiving or Christmas

                                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                                            1. re: mountaincachers

                                                                                                                                                                                                                                                                                              Also, Thanks to everyone for their comments. I have been reading them with pen and paper in hand, making a list of new recipes to try. My husband laughs when I tell him I got a recipe from "one of my friends at Chow."

                                                                                                                                                                                                                                                                                            2. Love these potatoes, and people rave over them when i make them for a crowd:
                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                              i usually use epicurous as a jumping off point, but these potatoes i followed to the letter and they are drool inducing!

                                                                                                                                                                                                                                                                                              and this chicken is orgasmic:
                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                              i made it with thigh and leg pieces instead of a whole bird, but you have to use the sweetest summer tomatoes available - used early girls from the farmers' market and they were like candy - the sauce is to DIE for. i also added a little chicken broth so it would be extra bread-soppable. i've made it when the tomatoes are not as sweet and it's just not as great - good, but not great.

                                                                                                                                                                                                                                                                                              5 Replies
                                                                                                                                                                                                                                                                                              1. re: mariacarmen

                                                                                                                                                                                                                                                                                                I made this chicken last night and really enjoyed it! Thanks for the rec!

                                                                                                                                                                                                                                                                                                1. re: EAH

                                                                                                                                                                                                                                                                                                  oh good! i can't wait for tomatoes to be super sweet around here!

                                                                                                                                                                                                                                                                                                2. re: mariacarmen

                                                                                                                                                                                                                                                                                                  thank you, mariacarmen!

                                                                                                                                                                                                                                                                                                  I made this chicken tonight! Yayyyyyy! Perfect for this chilly late winter weather! I prepared my version with all thighs and grape tomatoes (cut in half), doubling all of the vegetables and adding 2 10-ounce packages mushrooms (quartered). I doubled the rub too and added juice of one lemon to it, spreading the rub under the skin of each thigh. Then I browned the chicken thighs in my Le Creuset pan, deglazed with a couple of splashes white wine, then threw all the veggies and a lemon in chunks back into that pot, finally placing the chicken pieces on top of the veggies and into the 425 oven. I knew that mine would be more braise-y than roast-y because I used my LC pot rather than a 9x13 shallow baking dish, but I wanted something cozy and homey in my LC tonight. I didn't cover the pot, and cooked at 425 for about an hour and 15 mins, as the recipe suggests. I ended up with a delightful sauce, almost like a light gravy.

                                                                                                                                                                                                                                                                                                  DELICIOUS. I make snazzy chicken dishes (braises, usually) all the time, and while the sauce is almost always great and meat is tender, with certain recipes the chicken does not always pack a flavor punch. But this bursts with flavor PUNCH! every single bite of the chicken is delicious, with the herbs de Provence, lemon (that I added to the recipe) and fennel/garlic flavors. Perfect crispy skin on the chicken too.

                                                                                                                                                                                                                                                                                                  I will try it in the 9 x 13 next time for more caramelized veggies.

                                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                  1. re: twilight goddess

                                                                                                                                                                                                                                                                                                    Twilight - can I ask you a question off topic? You said you used an LC - What size and for how much chicken? I am going to purchase either a 5 qt or 6 qt and, strangely enough, don't know how much meat would fit in either sized pan. Of course, I have to figure in the other ingredients as well, like onions, tomatoes, etc.. I love to braise.

                                                                                                                                                                                                                                                                                                  2. re: mariacarmen

                                                                                                                                                                                                                                                                                                    Because I ended up with so much sauce, I decided to serve this with some cheese tortellini. Mmmmm. I cooked the tortellini in the last few minutes of the chicken braising, and then to serve I put tortellini in the bottom of a big bowl, and ladled on the sauce/gravy, veggies, and chicken with gorgeous crispy skin. Grated on some Parmesan even! Mmm.

                                                                                                                                                                                                                                                                                                  3. oh god, and this one - this is still my favorite thanksgiving preparation of sweet potatoes:

                                                                                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                    1. Rustic French Meatloaf.

                                                                                                                                                                                                                                                                                                      1. It might be worth checking out this month's COTM (cookbook of the month) threads, since the book is now Gourmet Today, and it seems that about 75% (just a guess here) of those are also on epicurious. Also seems that those that made the book have gotten really good reviews on the site.

                                                                                                                                                                                                                                                                                                        1. I personally like:

                                                                                                                                                                                                                                                                                                          -Linguine with Red Clam Sauce
                                                                                                                                                                                                                                                                                                          (from Bon Appétit, November 2000)

                                                                                                                                                                                                                                                                                                          -Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)
                                                                                                                                                                                                                                                                                                          (from Gourmet, April 2008)

                                                                                                                                                                                                                                                                                                          -Indian Baked Rice
                                                                                                                                                                                                                                                                                                          (from Gourmet, January 2002 )

                                                                                                                                                                                                                                                                                                          -Grilled Chicken and Ratatouille
                                                                                                                                                                                                                                                                                                          (from Bon Appétit, June 2008)

                                                                                                                                                                                                                                                                                                          1. James Beard's barley and mushroom casserole. A favorite since my mother discovered it in the the 1960s- super easy, delicious, and a great base for the addition of other flavors.
                                                                                                                                                                                                                                                                                                            One of my favorite take-alongs for any pot luck gathering.

                                                                                                                                                                                                                                                                                                            Epicurious listing is here:
                                                                                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                            1. This is such a great thread. I've been an Epicurious member since the beginning and a BA subscriber since long before that, so I have quite a few tried and true favorites that I've made over and over again. I hope some of you can find something new to try from my favorites, or just say yes, you love it too.

                                                                                                                                                                                                                                                                                                              MIXED GREENS WITH HONEY VINAIGRETTE AND GORGONZOLA
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... This is by far my most-requested recipe from guests – it’s simply fabulous.

                                                                                                                                                                                                                                                                                                              GREEN BEANS WITH ROASTED ONIONS
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              My second most requested recipe.

                                                                                                                                                                                                                                                                                                              ROASTED BABY POTATOES WITH CAPERS AND ROSEMARY
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... This recipe is so simple and so delicious that I rarely cook potatoes any other way now. I do cut down on the oil, but otherwise make it as it is written.

                                                                                                                                                                                                                                                                                                              RED SNAPPER VERACRUZ STYLE
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              You can use any white-flesh fish. This is so easy, delicious and healthy. It’s so good and attractive, you can serve it to guests.

                                                                                                                                                                                                                                                                                                              QUINOA AND BLACK BEAN SALAD
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... This recipe is delicious, easy to prepare, and has a lovely presentation. I make some minor variations from the written recipe: I prepare the quinoa in the usual way; there doesn’t seem to be a need to go to all the fuss described in the written recipe; I use fresh jalapeno instead of pickled and red peppers, instead of green and I double the amount of cilantro. I serve it over a bed of mixed baby greens and it is a wonderful one dish meal.

                                                                                                                                                                                                                                                                                                              PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... Simply fabulous and so simple! I’ve served this to guests on New Years Eve! It looks like you spent hours in the kitchen.

                                                                                                                                                                                                                                                                                                              ROAST PORK LOIN
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... This could not be simpler or more delicious. When I first made it 11 years ago, my then 15-yr-old son told me he thought about it during school the next day and couldn’t wait for leftovers!

                                                                                                                                                                                                                                                                                                              MAHI-MAHI IN TOMATO OLIVE SAUCE
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... Love this dish for many reasons: it couldn't be easier, it's really quick, it's healthy, and, best of all, it's absolutely delicious! The only change I make is to add a couple of TBS of capers (one of my favorite ingredients). For those who are a little afraid of cooking fish, this is for you. It's foolproof! Also, you can use any mild, white-flesh fish, doesn’t have to be mahi-mahi.

                                                                                                                                                                                                                                                                                                              ASIAN CHICKEN SALAD WITH SNAP PEAS AND BOK CHOY
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... This is a lovely, light summer meal. We have it once a week during summer.

                                                                                                                                                                                                                                                                                                              ROASTED ACORN SQUASH WITH CHILE VINAIGRETTE
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... A unique and delicious way to serve squash. I highly recommend cutting the squash into wider slices and peeling it before roasting. Keep everything else the same. The vinaigrette would go well with many other vegetables and fish as well.

                                                                                                                                                                                                                                                                                                              GRILLED CHICKEN BREASTS IN SPICED YOGURT
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... This dish could not be easier and is really tasty. Very moist and flavorful. I add the chopped mint and shallots to the yogurt sauce rather than serving them over the top.

                                                                                                                                                                                                                                                                                                              PINTO BEAN SWEET POTATO CHILI
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              I make this many times during fall and winter. I’ve never added the orange zest, and still it’s great.

                                                                                                                                                                                                                                                                                                              ROASTED HALIBUT AND GREEN BEANS WITH ASIAN CILANTRO SAUCE http://www.epicurious.com/recipes/foo... This is easy, quick, colorful and delicious! I do recommend parboiling the green beans ahead of time and increasing the cooking time. The sauce is delicious and could be used for a lot of things.

                                                                                                                                                                                                                                                                                                              SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... This is so easy and so reliable. You can use many kinds of fish with this.

                                                                                                                                                                                                                                                                                                              BAKED EGGS WITH SPINACH AND MUSHROOMS
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... Just great for Sunday morning breakfast – only change I make is to add more spinach.

                                                                                                                                                                                                                                                                                                              SUMMER CHICKEN SAUTE WITH TOMATO-BASIL SAUCE
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... Simple, quick, lovely summer dish.

                                                                                                                                                                                                                                                                                                              IRISH BEEF STEW
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              Seriously good comfort food.

                                                                                                                                                                                                                                                                                                              CREAM CHEESE PIE TOPPED WITH PEACHES AND BLACKBERRIES
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... I’ve made this so many times in the summer with fresh peaches and blueberries – everyone raves. I use half the butter and put the crust in the freezer for 10 minutes before baking – otherwise it is way too buttery. The almond extract is the key--don't leave it out!

                                                                                                                                                                                                                                                                                                              SAUSAGE, CHEESE AND BASIL LASAGNA
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... The best lasagna I’ve ever eaten!

                                                                                                                                                                                                                                                                                                              WHITE BEAN, KALE AND ROASTED VEGETABLE SOUP
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... Possibly my favorite soup.

                                                                                                                                                                                                                                                                                                              CHARCROUTE GARNIE
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              We make this every New Years Eve.

                                                                                                                                                                                                                                                                                                              THE GREAT AFTER-THANKSGIVING TURKEY ENCHILADAS
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... A unique and delicious way to use up those leftovers. We make these almost every year.

                                                                                                                                                                                                                                                                                                              DRIED CRANBERRY AND APPLE CRISP
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              So simple and yet so delicious.

                                                                                                                                                                                                                                                                                                              WINTER FRUIT COMPOTE WITH GINGER
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... This is incredible! Everyone likes the nice change from so many heavy desserts. It makes a beautiful presentation on a holiday buffet.

                                                                                                                                                                                                                                                                                                              FROZEN CRANBERRY SOUFFLE
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... I have made this every year at holiday time since 1992, and usually more than once! It's beautiful on a holiday buffet and absolutely delicious. While it is not low calorie, it has a light feel to it. And it's easier to make than it looks. Don’t be frightened by the spun sugar wreath – you can skip it and the dish will still be lovely.

                                                                                                                                                                                                                                                                                                              GINGERED CREAM CHEESE GRAPES
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              These are a great appetizer. They’re a bit cumbersome to make, but so delicious and a real conversation starter.

                                                                                                                                                                                                                                                                                                              TURKEY, TORTELLINI AND WATERCRESS SOUP
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... Great use of that leftover turkey. I make it every year after Thanksgiving.

                                                                                                                                                                                                                                                                                                              ROAST TURKEY WITH HERB RUB AND SHITAKE MUSHROOM GRAVY
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... Have made this recipe for years for Thanksgiving – it’s so popular that no one will allow me to try something new!

                                                                                                                                                                                                                                                                                                              CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... Always the star of the holiday buffet!

                                                                                                                                                                                                                                                                                                              BLACK BEAN TART WITH CHILI CRUST
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              Time consuming, but a great appetizer.

                                                                                                                                                                                                                                                                                                              SWEET AND SOUR BRISKET
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                              I used to make this all the time when the kids still lived at home. It was a frequent request for birthday dinners (even Father's Day). They still request it when they come to visit. The ingredients may seem odd, but it’s quite delicious. And super simple.

                                                                                                                                                                                                                                                                                                              CURRIED RICE, BEANS AND VEGETABLE PILAF
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... A flavorful, colorful and healthy meal in one pot.

                                                                                                                                                                                                                                                                                                              QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW
                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo... We like how flavorful and healthy this is.

                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                              1. re: foodtrip

                                                                                                                                                                                                                                                                                                                Wow - quite the list! I am going to have to explore some of these. I have been getting BA since the early 90s and most of these don't ring a bell - but look intriguing!

                                                                                                                                                                                                                                                                                                                1. re: foodtrip

                                                                                                                                                                                                                                                                                                                  I made the honey vinagrette this weekend--thanks to your suggestion---and I love it. I put it over baby greens with feta, dried cranberries & toasted pecans. As you can tell I like sweet things in my salad so this dressing was perfect. I will have to check out other things on your list.

                                                                                                                                                                                                                                                                                                                  1. re: foodtrip

                                                                                                                                                                                                                                                                                                                    WOW - an amazing list! I'm not sure how I missed this thread, but this is probably my favorite recipe from there - I now make it every Christmas (if Mom and I aren't at my sister's, where it's always turkey and ham)...I usually use a small beef tenderloin instead of medallions.

                                                                                                                                                                                                                                                                                                                    BEEF MEDALLIONS WITH COGNAC SAUCE
                                                                                                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                    I'm going to have fun looking through what everyone else has posted!

                                                                                                                                                                                                                                                                                                                    1. re: foodtrip

                                                                                                                                                                                                                                                                                                                      foodtrip,

                                                                                                                                                                                                                                                                                                                      THANK YOU! That honey vinaigrette is such a dazzler! I made it all summer per your suggestion on this thread, and although I usually prefer a slightly creamy dressing, this is ideal for a light + bright salad. I really like it with arugula as the sweetness enhances and balances the peppery nature of the greens. I made a special dinner for a friend this weekend including this salad and everyone said the salad and dressing stole the show! Then we were driving to the store the next day to get more salad ingredients b/c the guests wanted me to prepare the exact same salad with that dressing again the next night!

                                                                                                                                                                                                                                                                                                                      I like to serve this honey vinaigrette with a salad of arugula, toasted nuts, fruit of some sort or dried fruit, crumbled blue cheese, and something crunchy. I make a big batch of the dressing and keep it in the fridge for ease in preparing salads for weekday lunches and dinners. Toasted almonds and peaches with the arugula are a pretty combination for the summer months.

                                                                                                                                                                                                                                                                                                                    2. Great thread more to follow but for now slow cooked pork with cocoa and onions. I had sliced and diced for the wife she cooked I went to work. When she picked me up she smelled so good I wanted to take her to a hotel!
                                                                                                                                                                                                                                                                                                                      Expect the onions to burn a tad..
                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                      dc

                                                                                                                                                                                                                                                                                                                      1. Just tried this one last night. Lime butter sauce. Delicious.
                                                                                                                                                                                                                                                                                                                        www.epicurious.com/recipes/food/views...
                                                                                                                                                                                                                                                                                                                        Served it over grilled swordfish. the sauce is almost hollandaise like. I am sure it would be great on any fish.

                                                                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                                                                        1. re: ctfoodie

                                                                                                                                                                                                                                                                                                                          That sounds really good.

                                                                                                                                                                                                                                                                                                                          1. re: bear

                                                                                                                                                                                                                                                                                                                            Thanks for posting - will definitely make this.

                                                                                                                                                                                                                                                                                                                          2. re: ctfoodie

                                                                                                                                                                                                                                                                                                                            This one is fantastic. I usually do it over grilled salmon (as recommended in the Gourmet today book).

                                                                                                                                                                                                                                                                                                                          3. This is my go to recipe for pancakes! I just love them, and the addition of melted butter to them makes them very tasty. Even my BF who's not big pancake fan loves them.

                                                                                                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                            1. I use Epicurious religiously and have too many favorites to list here, but here are a few that I love and didn't see listed above:

                                                                                                                                                                                                                                                                                                                              Grilled Jerk Chicken
                                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                              Chicken Tagine with Apricots and Almonds
                                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                              Brussels Sprouts with White Beans and Pecorino
                                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                              Chocolate Glazed Chocolate Tart
                                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                              Date Pecan Pumpkin Squares
                                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                              BTW, I really like the new "Top Rated Recipes" feature that they added. Each list includes a few of my favorites, but has given me lots of inspiration for new things to make as well.

                                                                                                                                                                                                                                                                                                                              9 Replies
                                                                                                                                                                                                                                                                                                                              1. re: aching

                                                                                                                                                                                                                                                                                                                                That Chicken Tagine with Apricots and Almonds sounds VERY good, aching!

                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                  It's my husband's absolute favorite - I make it with boneless skinless thighs. There's something kind of magical that happens with the honey and apricots when combined with the chicken at the end - it's greater than the sum of its parts.

                                                                                                                                                                                                                                                                                                                                  1. re: aching

                                                                                                                                                                                                                                                                                                                                    I think it would also be good with bone-in/skin-on chicken thighs as well (similar to the way I made Hungarian Chicken Paprikash a few weeks ago). Thanks for linking it - it's definitely going on my "to make" list very soon!

                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                      LW, if you do make it, read through some of the reviews first - as many others have discovered, the dish benefits from some additional spices...and i use white pepper instead of black. i also found the flavor to be a bit flat due to the lack of acid in the recipe, so i add a little chopped preserved lemon or green olive, or in a pinch, some lemon zest or a splash of cider vinegar.

                                                                                                                                                                                                                                                                                                                                      1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                        Ahhh, a very good use of a jar of preserved lemons in my pantry! :-) Thanks, ghg!

                                                                                                                                                                                                                                                                                                                                        1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                          anytime :) actually i'm glad i saw this post, it reminded me that i need to buy some!

                                                                                                                                                                                                                                                                                                                                2. re: aching

                                                                                                                                                                                                                                                                                                                                  the jerk chicken had already been in my epi box yet to try - but thanks for recommending the chocolate tart - even the presentation is beautiful - it will be at one of our thanksgiving tables!

                                                                                                                                                                                                                                                                                                                                  1. re: smilingal

                                                                                                                                                                                                                                                                                                                                    You're welcome - glad you like it! I think it's kind of amazing - it's one of those rare desserts that looks like it took so much work to make, but actually really easy - and so incredibly delicious!

                                                                                                                                                                                                                                                                                                                                    1. re: aching

                                                                                                                                                                                                                                                                                                                                      I haven't made it yet - but plan to!

                                                                                                                                                                                                                                                                                                                                3. http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                  these are outstanding ---- among many others

                                                                                                                                                                                                                                                                                                                                  14 Replies
                                                                                                                                                                                                                                                                                                                                  1. re: smilingal

                                                                                                                                                                                                                                                                                                                                    Thanks for the link to Meyer Lemon Curd. We've got a tree that's bursting at the seams. I've made the double lemon bars from epi and they were fantastic (doubled the topping) and a lemon meringus pie but hadn't thought of lemon curd. Does any one know if you can freeze it? Somehow it seems unlikely, but it's always worth asking.

                                                                                                                                                                                                                                                                                                                                    1. re: KailuaGirl

                                                                                                                                                                                                                                                                                                                                      I think I read somewhere on here that you can - in any event, I have two containers in the freezer now - I never got to form the tart shells for a large party - so I froze the dough and also the curd - we shall see!

                                                                                                                                                                                                                                                                                                                                      1. re: smilingal

                                                                                                                                                                                                                                                                                                                                        here are a couple of links that may be helpful. I frooze some for the first time last summer and was pleased with the defrosted version. the one thing I did notice that I think it was a tad grittier, if that makes sense, but I was also thinking I should sieve my curd so this might solve the problem...

                                                                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/691559

                                                                                                                                                                                                                                                                                                                                        http://chowhound.chow.com/topics/757316

                                                                                                                                                                                                                                                                                                                                        1. re: geminigirl

                                                                                                                                                                                                                                                                                                                                          Thanks smilingal and geminigal! Sieving after freezing makes great sense. I was starting to worry that all those beautiful Meyer lemons were going to go to waste. I wanted to use some curd between layers of white cake, then frost with some sort of frosting, maybe lemon buttercream? Just plain buttercream? Orange buttercream (we also have 2 orange trees that are giving tons of fruit right now)? Cream cheese frosting? Do any of those sound like they would work? All this in an effort to use up some Meyer lemons! LOL!

                                                                                                                                                                                                                                                                                                                                          1. re: KailuaGirl

                                                                                                                                                                                                                                                                                                                                            Coconut cream cheese frosting goes really well with lemon curd.

                                                                                                                                                                                                                                                                                                                                            1. re: bear

                                                                                                                                                                                                                                                                                                                                              Unfortunately, they don't like coconut around here.

                                                                                                                                                                                                                                                                                                                                          2. re: geminigirl

                                                                                                                                                                                                                                                                                                                                            thanks for those links geminigirl - funny that i was in one of those threads - but it just shows you that you can always learn something --- I liked the idea of using a scooper to take a little lemon curd out of the frozen container if needed.
                                                                                                                                                                                                                                                                                                                                            I will be looking if mine is grittier from the freezer - but I do sieve it during the preparation.

                                                                                                                                                                                                                                                                                                                                        2. re: KailuaGirl

                                                                                                                                                                                                                                                                                                                                          We've got a tree that's bursting at the seams.
                                                                                                                                                                                                                                                                                                                                          ~~~~~~~~~~~
                                                                                                                                                                                                                                                                                                                                          - insert envious expression here -

                                                                                                                                                                                                                                                                                                                                          yes, the curd can be frozen. you *may* notice a slight change in texture when it defrosts, but it's not horrible. then again, you can just freeze the juice and defrost that to make the curd another time. if i had your "problem" trying to use up all those beautiful specimens, i'd zest & juice some for freezing, and dehydrate some for powder.

                                                                                                                                                                                                                                                                                                                                          1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                            GHG
                                                                                                                                                                                                                                                                                                                                            How to you dehydrate the lemons for powder?

                                                                                                                                                                                                                                                                                                                                            1. re: EM23

                                                                                                                                                                                                                                                                                                                                              http://chowhound.chow.com/topics/7488...

                                                                                                                                                                                                                                                                                                                                              1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                Thanks GHG! What a great idea. Maybe I'll try both. :-)

                                                                                                                                                                                                                                                                                                                                                1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                  Thanks!

                                                                                                                                                                                                                                                                                                                                                  1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                    you're both welcome! :)

                                                                                                                                                                                                                                                                                                                                                    1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                      Maybe I'll make dust out of both the Meyer lemons and Satsuma oranges. I love the idea of sprinkling it on seafood or meat on the grill (I'm thinking ribs).

                                                                                                                                                                                                                                                                                                                                          2. What a great thread! I've been a Epicurious fan for years but I still found tons of new things to try. Here are a few of my faves, none of which I remember seeing:

                                                                                                                                                                                                                                                                                                                                            Cranberry Sauce with Port and Dried Figs
                                                                                                                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                                                            It is THE BEST CRANBERRY SAUCE EVER. Period.

                                                                                                                                                                                                                                                                                                                                            Brussels Sprouts with Garlic, Pecans and Basil
                                                                                                                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                                                            I love Brussels sprouts in any preparation, but this is unique and delicious.

                                                                                                                                                                                                                                                                                                                                            Cumin-Scented Beef Kebabs
                                                                                                                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                                                            So simple, but so much more than the sum of its parts. I make this once a week!

                                                                                                                                                                                                                                                                                                                                            Pork Tenderloin Churrasco
                                                                                                                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                                                            Again, really simple, but delicious and a unique preparation of a ho-hum ingredient.

                                                                                                                                                                                                                                                                                                                                            Short Ribs Braised in Ancho Chile Sauce
                                                                                                                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                                                            I add guajillos and sometimes cascabels. DELICIOUS.

                                                                                                                                                                                                                                                                                                                                            Pork, Beef and Black Bean Chili
                                                                                                                                                                                                                                                                                                                                            http://www.epicurious.com/recipes/foo...
                                                                                                                                                                                                                                                                                                                                            I sub canned tomatoes for fresh and play with the spice profile, but I LOVE this chili.

                                                                                                                                                                                                                                                                                                                                            There are many more I've made and loved and even more upon which I've based recipes that I now call my own, but these are the ones that get made, remade, requested and made some more.

                                                                                                                                                                                                                                                                                                                                            1. The quinoa, bulgur, feta, and radish salad is a perfect main course in summer. Tangy, delicious, and filling!

                                                                                                                                                                                                                                                                                                                                              http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                              1. Question: Did Epicurious remove the Gourmet recipes when it folded?

                                                                                                                                                                                                                                                                                                                                                4 Replies
                                                                                                                                                                                                                                                                                                                                                1. re: Funwithfood

                                                                                                                                                                                                                                                                                                                                                  no

                                                                                                                                                                                                                                                                                                                                                  1. re: magiesmom

                                                                                                                                                                                                                                                                                                                                                    So *all* the Gourmet recipes remain?

                                                                                                                                                                                                                                                                                                                                                    1. re: Funwithfood

                                                                                                                                                                                                                                                                                                                                                      Looks like they go back to 2001.

                                                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipesmenu...

                                                                                                                                                                                                                                                                                                                                                      1. re: valerie

                                                                                                                                                                                                                                                                                                                                                        Well then it's worth keeping the older ones for sure!

                                                                                                                                                                                                                                                                                                                                                2. I just joined; hope it's okay to post since I love using epicurious. I made the "baklava" for Christmas, the one from CIA "Gourmet Meals in Minutes" and this was definitely a keeper, but I did adjust the recipe for a 9 x 13-pan by cutting phyllo in half. Raves!

                                                                                                                                                                                                                                                                                                                                                  24 Replies
                                                                                                                                                                                                                                                                                                                                                  1. re: lilgi

                                                                                                                                                                                                                                                                                                                                                    lilgi, welcome to Chowhound. Can you post the links to the Epicurious recipes you like?

                                                                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                      Thank you! I'm listing a few of my favorites:

                                                                                                                                                                                                                                                                                                                                                      Balsamic Soy Glazed Chicken Wings (I've made these countless times, they're a favorite.)

                                                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                      Mozzarella in Carrozza with Anchovy Sauce (so much like my neighborhood restaurant, great comfort food.

                                                                                                                                                                                                                                                                                                                                                      )

                                                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                      Seafood Paella (making again tomorrow :)

                                                                                                                                                                                                                                                                                                                                                      )

                                                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                      Sweets:

                                                                                                                                                                                                                                                                                                                                                      Baklava (Can't say enough about this one, could probably talk about it all day. I think the syrup has a lot to do with it, good flavor and not too heavy, the layering and slight bit of cardamom. BTW there's a typo; first layering should read 2/3 nuts and not 1/3 nuts; the last 1/3 nuts goes on top layer.) Forgot to add that I used a 9 x 13-inch baking pan and halved the phyllo to fit the pan, used slightly more sheets for the layers but still had some left. One more note, I think most are tempted not to use all the syrup and I think it's a mistake; I reserved very little to "freshen" the baklava after storing a couple of days, but used much more than 3/4 of it. When cut in recommended 2 x 2-inch squares they make a dainty go-to dessert in foiled pastry cups.

                                                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                      Damson Plum Pinwheels (someone else posted these; they are beautiful and delicious! but labor intensive so I limit myself to only once a year.

                                                                                                                                                                                                                                                                                                                                                      )

                                                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                      Italian Seven Layer Cookie (These are always the first to go during the holidays, and comments are always that they look so impressive.

                                                                                                                                                                                                                                                                                                                                                      )

                                                                                                                                                                                                                                                                                                                                                      http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                      1. re: lilgi

                                                                                                                                                                                                                                                                                                                                                        thanks for the links, and agreed with the 7 layer bars, the first time I made them I was so impressed - they are beautiful and really good. They are labor intensive, but worth it!

                                                                                                                                                                                                                                                                                                                                                        1. re: geminigirl

                                                                                                                                                                                                                                                                                                                                                          If you only made these for the holidays, no one would complain. Did you see on another thread, a new thing is Rainbow Cookie Cakes, just like the cookies but ....a cake! http://www.alwaysorderdessert.com/200...
                                                                                                                                                                                                                                                                                                                                                          I know it's not Epicurious, but thought I'd share anyway!

                                                                                                                                                                                                                                                                                                                                                          1. re: coll

                                                                                                                                                                                                                                                                                                                                                            WOW, that looks amazing!!! what a good idea...I wish I had seen this before New Year's Eve party - this one defenitely would have been on the table! Thanks

                                                                                                                                                                                                                                                                                                                                                            1. re: geminigirl

                                                                                                                                                                                                                                                                                                                                                              I know, this will be my next special occasion cake. Can't wait to see everyone's faces when i cut into it.

                                                                                                                                                                                                                                                                                                                                                              1. re: geminigirl

                                                                                                                                                                                                                                                                                                                                                                Gemini, just wanted to mention that I'm not big on jams or preserves and I always used to just pass right by Sarabeths, but after trying a sample of the peach/apricot jam I'm trading that in for any other flavor or brand I've ever had. I loved it and it's the one I'll be using when I revisit the seven layer cookies. yum!

                                                                                                                                                                                                                                                                                                                                                                1. re: lilgi

                                                                                                                                                                                                                                                                                                                                                                  I like to use two different flavors of preserves, apricot on the green/red and raspberry on the white.

                                                                                                                                                                                                                                                                                                                                                              2. re: coll

                                                                                                                                                                                                                                                                                                                                                                I thought I might try the pistachio one there; it looks pretty involved though, but I'll bet it's good. I was never a fan of the seven layer but everyone loves them so much I have to make them every christmas.

                                                                                                                                                                                                                                                                                                                                                                1. re: lilgi

                                                                                                                                                                                                                                                                                                                                                                  i'm with you on the pistachio cake, sounds great to me...though i'd add cardamom to the batter, and swap out the amaretto in the syrup with something else (i'm just not a fan). i think it would be fabulous as a triple-layer cake with ganache between the layers.

                                                                                                                                                                                                                                                                                                                                                                  1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                                    Cardamom! I love that spice, it really does deserve its own thread.

                                                                                                                                                                                                                                                                                                                                                                    1. re: lilgi

                                                                                                                                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/732378
                                                                                                                                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/588267
                                                                                                                                                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/545897

                                                                                                                                                                                                                                                                                                                                                                      ;)

                                                                                                                                                                                                                                                                                                                                                                      1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                                        Ahaha thanks, I'm up late tonight so I might browse through those. The pinwheels recipe that I posted above also uses cardamom. I have a recipe from the Union Square Cafe cookbook that mixes graham crackers with flour for frying calamari, because of the cardamom in the graham. It's an easy recipe and the one that I use, and it does taste good. I don't know why it gets compared to cinnamon, they are so different and I find cardamom very lemony. Sorry for the sidetrack!

                                                                                                                                                                                                                                                                                                                                                                        1. re: lilgi

                                                                                                                                                                                                                                                                                                                                                                          ghg is our Queen of CH Search....All Hail Queen GHG! :-)

                                                                                                                                                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                            she helps everyone!!! Long live the Queen! ♥♥

                                                                                                                                                                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                              LOL! i just saw these comments. hugs to both of you...you know it's always my pleasure to help :)

                                                                                                                                                                                                                                                                                                                                                                              and @lilgi, i agree that comparing cardamom to cinnamon is just bizarre - the flavors aren't even remotely similar. i think people just associate them with each other because they're often used together since they're *complementary* - big difference.

                                                                                                                                                                                                                                                                                                                                                                              1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                                                Well, you're already wearing your kitchen crown in your avatar....so Queen GHG you ARE. :-)

                                                                                                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                                                                                                  Only a short time here but I have to say, she's a true sweetheart and it's true, she does try to help everyone. That would make her the bestest!

                                                                                                                                                                                                                                                                                                                                                                                2. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                                                  I think I've only used them together once in a pumpkin pie recipe but that's it. I wrote about this very thing on the cardamom/coriander thread;100% agree they are not even similar. But the weird thing is that I've only seen one other person describe it as citrusy and it caught my attention right away, plenty of other descriptions, not tangy, lemony, citrusy.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: lilgi

                                                                                                                                                                                                                                                                                                                                                                                    But the weird thing is that I've only seen one other person describe it as citrusy and it caught my attention right away
                                                                                                                                                                                                                                                                                                                                                                                    ~~~~~~~~~~~
                                                                                                                                                                                                                                                                                                                                                                                    IME, the presence/strength of the lemon notes in cardamom depends on the age, quality and form of the spice. it's most detectable in whole green pods - the fresher, the better. the citrus & mint qualities seem to fade more quickly than the floral notes, particularly once it's ground. i particularly like combining it with cinnamon when the floral notes in cardamom are strong, because the cinnamon's spiciness and bite temper that a bit.

                                                                                                                                                                                                                                                                                                                                                                                    and of course black cardamom is an entirely different matter!

                                                                                                                                                                                                                                                                                                                                                                                    1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                                                      Ahh, that would explain a lot. Now that you mention it, I'm almost done with a bottle of ground cardamom and opening up a new one soon, different brand. I wonder if there will be a difference.

                                                                                                                                                                                                                                                                                                                                                                                      I've never used the pods though, only have used a bit of cardamom in some baking recipes that require it, but I'm starting to use it much more now.

                                                                                                                                                                                                                                                                                                                                                                                      1. re: lilgi

                                                                                                                                                                                                                                                                                                                                                                                        do yourself a favor - pick up some whole pods and grind them yourself just before using. you'll see cardamom in a whole new light.

                                                                                                                                                                                                                                                                                                                                                                                        1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                                                          Too funny, just today I had a bottle in my hand and I put it back. Next time I won't!

                                                                                                                                                                                                                                                                                                                                                                                          1. re: goodhealthgourmet

                                                                                                                                                                                                                                                                                                                                                                                            GHG,

                                                                                                                                                                                                                                                                                                                                                                                            I haven't tried the whole pods yet, but at my Indian Grocer they must have them.
                                                                                                                                                                                                                                                                                                                                                                                            Will they carry green? I have seen the black/brown ones there for sure. And what is the difference in them? Thanks.

                                                                                                                                                                                                                                                                                                                                                            2. Mexican black beans... Have made it many times. Very easy, healthy, and delicious. Tonight I tried a new recipe I loved from there: Orzo with Feta, Tomatoes and Dill. It made a great side dish.

                                                                                                                                                                                                                                                                                                                                                              1. -- Beet and Red Cabbage Slaw (Bon Appetit, July 1999).
                                                                                                                                                                                                                                                                                                                                                                -- Noreen Kinney's Soda Bread - a little doughy, like all soda breads, so I'm thinking of reformulating this as a yeast bread (Epicurious, March 2008)
                                                                                                                                                                                                                                                                                                                                                                -- Mustard Chicken (Bon Appétit, May 1991)
                                                                                                                                                                                                                                                                                                                                                                -- Middle Eastern Bison Meatballs With Cilantro-Yogurt Sauce -- I've only cooked this once, but this is the recipe that saved me from cilantro-hatred. (Bon Appétit, February 2008)

                                                                                                                                                                                                                                                                                                                                                                1. Pears poached in red wine, cardamom, and orange
                                                                                                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                                  Made this for the first time last night. OMG! The wine reduction is fantastic!

                                                                                                                                                                                                                                                                                                                                                                  Also made beet and carrot pancakes which were a huge hit!
                                                                                                                                                                                                                                                                                                                                                                  http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                                  1. The Raspberry Buttermilk Cake from Gourmet magazine June 09(published more than 2 years after this thread started!). Judging by the number of food bloggers out there who've made it I'm not the only fan.

                                                                                                                                                                                                                                                                                                                                                                    Do be careful to butter and flour the pans as it will stick like glue otherwise. I've even used parchment rounds to make sure the bottoms come out clean(cheap insurance). So far I've made it with fresh and frozen blueberries and raspberries, and both work, although fresh bleed less.

                                                                                                                                                                                                                                                                                                                                                                    Sugar: I use the 2/3 c in the batter then instead of sprinkling the top with the remaining granulated sugar I use coarse cane sugar - lends a nice sparkle and crunch.

                                                                                                                                                                                                                                                                                                                                                                    As of tonight I can also report that you can double the recipe and still produce fabulous cakes - with frozen blueberries in the dead of winter even.

                                                                                                                                                                                                                                                                                                                                                                    Baking time says 25-30 min. In my experience they are barely done (browned on the outer 2 in, pale in the center) at 25 min, and perfect at 30 min.

                                                                                                                                                                                                                                                                                                                                                                    http://www.epicurious.com/recipes/foo...

                                                                                                                                                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                                                                                                                                                    1. re: maplesugar

                                                                                                                                                                                                                                                                                                                                                                      Sounds good, I'll have to give it a go!