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 and culinary instructor Frank Proto demonstrates how to make the best mac and cheese at home. From the perfect melty sauce to a delicious toasted crust, follow Frank’s guide and never make a dry mac and cheese again.
Trader Joe’s is famous for its cheese selection, but which ones are actually worth buying? Cheese expert Liz Thorpe joins Epicurious to taste test everything from classic Brie and sharp cheddar to more adventurous flavors like chocolate stilton and spicy scotch bonnet. Join Liz as she breaks down the best buys, hidden gems, and which cheeses to skip on your next Trader Joe’s run.
Chefs Yara Herrera, Eric See, and Adán Medrano 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 frozen burritos found on supermarket shelves. Which burritos pack the most bang for your budget, and which should you avoid at all costs?
Chefs Cara Nicoletti, Pat LaFrieda, and Matt Abdoo 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 hot dogs found on supermarket shelves. Which hot dogs pack the most bang for your budget, and which should you avoid at all costs?
