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Cream of Asparagus Soup (Crème d'asperges)

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Homemade Chai

This chai recipe-inspired by versions in India-combines black tea, spices, and milk. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

Homemade Dulce de Leche

Below are two different ways to make this delicious caramel spread: One is more classic-cooking down milk and sugar-but it requires a fair amount of attention and stirring. The other uses sweetened condensed...

Chicken Mole

In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...

Author: Jeanne Thiel Kelley

Beef and Bean Chili

A Beef and Bean Chili recipe, a fine version of a hearty classic.

Homemade Pickle Relish

Happiness is having a jar of sweet, tart, crunchy relish in the refrigerator. It's a project that easily fits into your culinary repertoire. An easy homemade pickle Relish

Author: Ian Knauer

Veal Osso Buco

Author: Rick Tramonto

Spaghetti alla Puttanesca

Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.

Author: Martha Holmes

Lemon Dill Sauce

This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.

Bourbon and Brown Sugar Barbecue Sauce

Bourbon brings out a smoky flavor in this homemade barbecue sauce.

Author: Steven Raichlen

Seafood Risotto (Risotto ai Fruitti di Mare)

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the...

Author: Gianni Scappin

Fresh Wild Mushroom Soup

An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.

Author: Lynn Brown

Cedar Planked Salmon With Maple Glaze and Mustard Mashed Potatoes

Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically...

Hot Buttered Rum

Of all the rums we tried for this recipe, we liked Myers's best. But Oronoco, a new white rum from Brazil, also made a beautifully balanced drink.

Crab Bisque

Author: Paul Grimes

Bouillabaisse, Simplified

Author: Victoria Granof

Spiced Plum Chutney

Author: Floyd Cardoz

Escarole with Italian Sausage and White Beans

Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.

Herb Roasted Pork Loin

Author: Maggie Ruggiero

Mujadara

Lentils, rice, olive oil, and onions-this Middle Eastern standard is the ultimate pantry recipe. It's also the classic example of a dish that's greater than the sum of its parts. There are literally dozens...

Author: Debbie Koenig

Fresh Peach Chutney

Author: Michael Lomonaco

Cacio e Pepe

If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic....

Author: Oliver Strand

Creamed Broccoli with Parmesan

Author: Andrea Albin

Saffron Shrimp Paella

Author: Harley Pasternak, M.Sc.

Broccoli Soup with Cheddar Cheese

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating,...

Rhubarb Compote

Author: Mary Cech

Beef Stock

Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has...

Author: Stanley Lobel

Sauerkraut with Apples

Author: Ian Knauer

Cream of Red Bell Pepper Soup

Author: Mark Weatherbee