Fruit is a welcome addition to savory grain salads. Here, mangoes and oranges add color and sweetness to the deep-purple hue of black rice. Top this with grilled fish.
Yes, there is a steak here. But the herbs—some handfuls of herbs like dill, mint, and basil, and peppery leaves like arugula, mizuna, or mustard greens—are assertive enough to stand up against meat.
Chicken salad, 2.0. Store-bought rotisserie chicken adds protein to this lively, aromatic dish. If you can't find spelt, use semi-pearled farro or whole wheat berries.
The salad that doesn't want you to know it's a salad. This northeastern Malaysian rice salad with smoky grilled vegetables is meant to be served over the grains.
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?
