European

The Best Grocery Store in America Is Net Cost

It's not grim Communist bread lines. It's not Putin-era luxury. It's a wonderland of salt, smoke, and fat.

Gambas al Ajillo

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

Flatbread with Smoked Trout, Radishes, and Herbs

Garlic-herb naan is grilled before being topped with creamy yogurt, smoked fish, citrus, and dill. You can use homemade or store-bought dough—or simply assemble the toppings on slices of toasted bread.

Handmade Orecchiette With Mortadella and Pea Sauce

This tiny handmade pasta is a labor of love, but you'll be glad you devoted an afternoon to fresh pasta-making once you've tasted it. The tender orecchiette is irresistible once tossed in the rich, buttery sauce studded with savory mortadella and bright peas.

Roasted Strawberry Trifles with Lemon Cream

Roasting strawberries intensifies their natural sweetness rendering them perfect for layering with tart lemon cream and nutty brown sugar–basil crumble.

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Tantalizing Tarragon

17 recipes for the fragrant, anise-tinged herb.

The Single Best Way to Eat Ricotta (Hint: It's Not Lasagna)

Lasagna and manicotti have been hogging ricotta for years. It's time for that to stop.

This Lasagna Is Ready In 15 Minutes

You won't believe this lasagna wasn't baked in an oven.

Around the World With 4 New April Cookbooks

Travel to Spain, Vietnam, Rome, or flavor country with some of our cookbook critic's favorite new releases.

Forget Fish En Papillote—We're Cooking Fish En Microwave

The basic principles of the classic French technique for steaming fish can be used to great effect in the microwave.

Asparagus, Ham, and Poached Egg Salad

On an afternoon in May, a favorite Provençal bistro served us this utterly delicious and totally beautiful spring salad of blanched asparagus, a perfect poached egg draped with a shiny, fragrant slice of ham from the French Basque region, and a tangle of soft greens.

Milk-Braised Pork With Lemon and Sage

Braising pork shoulder produces a fall-apart tender roast. And when milk is the braising liquid, what results is a sauce that is reminiscent of flavorfully infused ricotta.

Microwave Chicken Piccata

Juicy chicken cutlets with all the bright, briny flavors of classic piccata are possible without a stove—all you need is a microwave.

3-Ingredient Cacio e Pepe (Pasta With Cheese and Pepper)

This classic pasta has only a few ingredients, but they transform into a surprisingly velvety, flavorful dish.

A Warm Salmon Salad to Welcome Spring

You're going to want to eat this slow-roasted salmon salad every day in this pre-Spring season. And you can do that, because the truth is it's actually not that slow.

3 New Pasta and Noodle Recipes

Epicurious's newest pasta and noodle recipes, including a special pasta for Saturday night.

Grilled Escarole

This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.