Nut Free
Mustard-Mascarpone Bruschetta
Fabio Trabocchi, Fiola, Washington, D.C.: "Dijon adds the right amount of spice to rich mascarpone in this easy spread."
Mustard-Citrus Grilled Steak
Tim Love, Woodshed Smokehouse, Fort Worth, TX: "Charred mustard and citrus make for a great combo, especially when combined with a marbled steak."
Fish Soup (Brodo di Pesce)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Veal Osso Buco (Ossobuco alla Milanese)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Seafood Risotto (Risotto ai Fruitti di Mare)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Classic Tiramisu
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Neapolitan-Style Pizza (Pizza alla Napoletana)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Air-Dried Beef with Robiola and Arugula (Bresaola con Robiola Fresca e Rucola)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Tamales de Mole Poblano
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Ceviche Acapulqueño
You can use any type of fish for this recipe, so always choose the freshest and most local.
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Arroz Blanco (Mexican White Rice)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Huachinango a la Veracruzana (Veracruz-Style Red Snapper)
This recipe calls for a whole gutted fish. You can also substitute 8 (7-ounce) fish fillets, if preferred. Just be sure to reduce the cooking time to about 20 minutes.
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Frijoles de la Olla ("Clay Pot" Beans)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Ceviche Verde (Green Mexican Ceviche)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Cecina Enchilada (Adobo Marinated Pork Cutlets)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Frijoles Refritos (Refried Beans)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Tamal Verde de Pollo (Tamal with "Salsa Verde" and Chicken)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Chiles Poblanos Rellenos de Queso (Poblano Chiles Stuffed with Cheese)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Tortillas de Masa Harina
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.