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What are your tried and true favorites from Epicurious.com

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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?

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  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: 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

                      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.

        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.

          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: 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...