What's the only thing better than grilled corn? Some grilled oysters to go along with it. Layer in some red onion and plum tomato salsa for some extra acidity.
Sorry, salsas, but when this gooey, bubbling bean dip comes out of the oven, we forget everything else. After the browned cheese, the chiles are the big show—take out the ribs and seeds if you want to cut back on the spice.
Here's your counter strategy to heavy bean dips and gooey queso. This sharply flavored pickled corn has chunks of jalapeño and dried chile for a double-edged spice hit.
The ultimate nacho equation: homemade pinto bean dip+sliced jalapeños+mounds of grated cheddar. Anything more, and your chips are going to get soggy in the oven.
Just in case you can't wait for the main event tacos, these tinga de pollo tacos will do a great job of holding you over. Throw on some cotija cheese for the real deal.
You're looking at the only ingredients you'll need for these beer-braised pork carnitas. Dip in chips and serve with a Mexican cerveza like Victory or Modelo Especial.
In this edition of Epicurious 101, professional chef Shilpa Uskokovic shares all the ways American Cheese can enhance your cooking. From creating the perfect melt to keeping your dips and dishes creamier for longer, these American Cheese tips and tricks will level up your cheesy recipes.
Epicurious welcomes back Chef David Rose as he takes boxed mac and cheese to the next level. From Kraft mac and cheese waffles to Cheetos Flaming Hot cheese balls, Chef David transforms ordinary boxed mac into elevated cheesy recipes for you to try at home.
We challenged chefs of three different skill levels–amateur Onika, home cook Lorenzo, and professional chef Fatima Khawaja–to make their take on a lobster dinner. We then asked expert food scientist Rose to explain each chef's choices along the way. Which lobster dinner do you want to tuck into first?
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best single-crust and double-crust pies for Thanksgiving. Whether it’s for apple pie, pumpkin pie, or any delicious dessert, learn how to avoid soggy bottoms to achieve the perfect flaky texture every time.
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