Herbs & Spices
Asian Meatballs with Sesame Lime Dipping Sauce
Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they're just as moist and irresistible.
Sugar Snap Peas with Tarragon Butter
A seasonal abundance of peas means more for everyone. This easy side dish keeps them snappy and fresh with aromatic tarragon and lemon zest.
Milk-Poached Alaskan Halibut with Asparagus and Morel Mushrooms
This recipe was created by chef Mark Franz of Farallon restaurant in San Francisco. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.
Wild Hamachi Sashimi with Coconut-Green Curry Vinaigrette and Ginger
This recipe was created by chef Mark Franz of Farallon restaurant in San Francisco. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.
Miso Chicken
Executive chef Shawn Edelman of Ruby Foo's in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.
Steak in Lettuce Rolls
Sink your teeth into a ssäm, Korea's answer to a burrito. This recipe from David Chang, co-chef at Momofuku Ssäm Bar in New York City, trades tortillas for crisp lettuce to save calories and fat.
Coriander-Crusted Scallops with Chive Potato Hash and Sweet Corn Sauce
Editor's note: The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by executive chef Mary Nearn of Miraval Life in Balance Spa.
Italian Sausage Meatball Heroes
Fresh marinara sauce makes all the difference in these robust sandwiches. Look for it near the cheeses and fresh pasta at the supermarket.
Zucchini, Potato, and Cilantro Soup
If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.
Vanilla-Date Breakfast Smoothie
This quick and healthy shake is a great breakfast on-the-go.
Israeli Couscous Risotto with Squash, Radicchio, and Parsley Butter
Israeli couscous, which is larger and chewier than the more common variety, takes the place of arborio rice in this risotto-style dish.
Porcini-Crusted Filet Mignon with Fresh Herb Butter
Ground dried mushrooms become a flavorful crust for the steaks.
Rigatoni with Brie, Grape Tomatoes, Olives, and Basil
Brie coats the rigatoni like a creamy pasta sauce.
Tangerine-Ginger Caipirinhas
The Caipirinha is Brazil's most popular cocktail. The drink is traditionally made with limes, but Amber uses tangerines instead.
Sweet-and-Sour Spareribs
Ketchup might seem odd in this dish, but some say it's Chinese in origin (from ke-tsiap, a pickled condiment). Serve the ribs as an appetizer or as part of a dinner.
Crystal Shrimp
Repeated salting and rinsing give this shrimp a firm texture that's said to be crystal-like. Serve with steamed rice.
Soy-Marinated Fish
In Shanghai restaurants, this popular appetizer is typically served cold, which brings out its rich flavors. Traditionally, the fish is smoked. Though modern cooks now skip this step, the Shanghainese still call it "Smoked Fish."
