Epicurious

Smoky, subtly sweet grilled broccoli feels luxurious served on a bed of creamy egg salad, turning this dish into a satisfying, comforting main meal.

Layers of nutty pistachio ice cream and bright jam-flavored whipped cream make for a lovely pastel duo in this riff on a classic summer dessert.

A few tweaks to the standard icebox cake formula make this version stand out: jam (in this case, peach) folded into half of the whipped cream for a fruity element, Ritz crackers that go delightfully soft in the freezer but still make a case for belonging in dessert with their salty, buttery flavor, and a layer of butter pecan ice cream right through the middle.

For an easy, low-cook dinner, toss canned chickpeas with potatoes, cilantro-mint chutney, tamarind chutney, and yogurt, then top with chiles, onions, tomatoes, and chaat masala.

Where a margarita is usually sweetened with orange liqueur, the Rosalita uses bittersweet amaro. This version is chilled in your freezer before it heads to the blender with a big scoop of ice.

This version of the classic vodka cocktail skips the ginger beer and heads to the blender for a spicy, frozen, highly slurpable drink that’s even more refreshing. 

The base for this make-ahead frozen cocktail goes in the freezer two to five hours before serving, so it doesn’t require much ice to stay chilly, even on a hot day. If your blender is less than turbo-powered, starting with crushed ice can make blending easier (if you don’t have a fridge dispenser, place ice in a sealed bag, wrap in a kitchen towel, and break up with a meat mallet or rolling pin). Be sure your simple syrup is at room temperature or chilled before you begin. Caffo Amaretto is as a.…

For this grilled tofu recipe, allspice, thyme, garlic, brown sugar, and Scotch bonnet peppers join together in an aromatic marinade that’s spicy and warm.

This dish is inspired by a Thai-Chinese favorite, bami haeng, served from food carts and casual open-air eateries in Thailand.

If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams. 

These chicken burgers are grilled and finished with gooey Muenster, stacked, and topped with shredded lettuce, sweet pickles, and curry mustard.

I wanted to try to incorporate masa into as many dishes as I could at Xilonen, and at the time the pancakes were the only menu item that did not include masa. I love the floral notes that fresh masa adds to any dish. In the end, this became one of my favorite dishes at the restaurant. When shopping for gluten-free flour for this brunch recipe, make sure to buy one that lists xanthan gum as one of its ingredients. These are usually indicated as cup-for-cup or one-to-one type flours. The xanthan g.…

Low and slow is more than just grillmaster jargon; it’s also an invaluable currency when it comes to grilling truly tender pork spareribs.

The underlying notes of vanilla and nutmeg—found in Coca-Cola—are layered with piquant aromatics and tangy tomato ketchup to produce a barbecue sauce that's remarkably dynamic. 

This barbecue sauce recipe combines bright ginger and sharp Dijon mustard.

For this easy summer dessert, you’ll use rimmed baking sheets to make a giant cookie filled with store-bought ice cream. Swap out the peanut butter for any creamy nut butter you like.

To make delicious iced chai, finely grind the spices to extract their flavors, then simmer the spices and tea in milk to fully hydrate them.

This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.

Marinating chicken wings in a base of tamarind purée, fish sauce, brown sugar, crushed red pepper flakes, and cumin gives optimal flavor and just-enough char.

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment.