Skip to main content
Epicurious

Italian Green Beans

Romano beans (aka Italian string beans) are really just a different variety of snap bean, and are grown and eaten the same way. Broad flat-podded green snap beans with five- to six-inch pods are often called Italian Pole or Romano beans, and varieties include Roma, Greencrop, and Bush Romano. Anchovy paste makes these good; don’t tell folks what is in them and they will eat them up.

Read More
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Chocolate-Pumpkin Marble Cake
A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Thai Curry Puff (Ga-ree Puff)
These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.