This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.
Homemade pâté? Way easier than you think. Serve this pâté of pork, bacon, and ham at room temperature with a sprinkling of salt, cornichons, Dijon, and a baguette.
These little citrus-scented cakes cook in just 10 minutes, which means you can pop them in the oven as you're clearing the dinner table and serve them warm.
Traditionally, Tarte bourdaloue is a buttery tart crust filled with poached pear and luxurious almond cream. This version transforms it into an even more irresistible cupcake.
Here's a textbook example of French onion soup. The time-intensive veal stock is totally optional—if you're in a pinch, sub in store-bought low-sodium beef broth.
This hands-on French feast of vegetables and hearty cuts of meat is traditionally served in courses. It begins with bone marrow on toast, then follows with broth and the meats and vegetables. Feel free to serve it all at once if you like!
Classic French salad, meet the open-face sandwich. This version includes garlic toast and a versatile, new-school egg salad made with cottage cheese, parsley, and capers.
Talk about a looker. This Gâteau Saint-Honoré features a crunchy puff pastry foundation, ringed walls of caramel-filled cream puffs, and a rich chocolate cream center.
Make bouillabaisse crazy fast by skipping the fish and focusing on quick-cooking shellfish. To make give the final dish some more zest, serve it with a basil rouille (a garlicky Provençal mayonnaise).
Who said French desserts had to be fussy? Somebody that never tried a banana tarte Tatin. Four ingredients are all it takes to make this delight. Ice cream makes it five.
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make three classic Mexican salsas–salsa fresca, salsa martajada, and salsa morita.
Professional chef Yuji Haraguchi and home cook Daniel are swapping ingredients and hitting the kitchen to make a salmon dinner. We set Danial up with a whopping $513 worth of ingredients for his attempt at Yuji's luxury recipe. Meanwhile, a modest $21 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Daniel be able to keep up with Yuji's pro recipe? Will Yuji be able to take a humble salmon fillet and turn it into something gourmet?
Chefs Umber Ahmad, Jürgen David, and Rhonda Saltzman are used to thinking outside the box when it comes to cooking; however, today on Epicurious we’ve asked them to give us their unfiltered, honest reviews of some prominent boxed brownie brands found on supermarket shelves. Which brownie packs the most bang for your budget, and which should you avoid at all costs?
