Skip to main content
Epicurious

Marinated Cabbage Salad

If you are lucky, you own a mandoline (a professional chef’s tool that makes slicing vegetables thin an easy chore) or even an old-fashioned coleslaw slicer. If not, shred the cabbage as thin as you can with a good sharp knife. The amount of salt you use depends on your taste and your cabbage. This makes a great winter salad, by itself or tossed together with salad greens.

Read More
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Chewy Glazed Lemon Cookies
The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Vermicelli Chicken and Rice With Cardamom and Cinnamon
This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.
White Bean Turkey Chili
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.