Top Recipes Epi Readers Are Relying on Right Now
Photo by Chelsea Kyle, Food Styling by Rhoda Boone
Recipe Roundup

59 Recipes Epi Readers Are Relying on Right Now

Yes, you're making really good pantry pasta—but you're also mastering béchamel.

We're all in the kitchen, cooking through another week of isolation. But what's for dinner? When we look at whatyou'relooking at on Epicurious these days, some themes become clear. You're whipping up your favoritecomfort foods, but also picking up newcooking strategies—and in some cases, going back to essential cooking techniques you’d like to master. Below you'll find the top recipes you've been visiting again and again lately, includingmanbetx 3.0 APP and biggerprojects. Because while now is the time to practicecooking with whatever you've got, it’s also a great time to master the art of homemade bread, tempered chocolate, and silky béchamel. Whatever you find yourself getting into these days, you’ll surely find a recipe below to put to good use.

  • 一份与西兰花小花盘通心粉面食s and large chunks of chicken in a creamy sauce.
    Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    1/59

    Simple One-Skillet Chicken Alfredo Pasta

    What's better than chicken Alfredo? Chicken Alfredo that cooks in one pot. In this simple version of the creamy classic, the chicken, pasta, and sauce come together in a single skillet. Feel free to add in any vegetables—fresh or frozen!—you have on hand.

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  • Photo and Food Styling by Joseph De Leo
    2/59

    Sourdough Biscuits

    Think twice before pouring yourexcess sourdough starterdown the drain. This recipe puts every bit of your sourdough discard to good use, taking place of buttermilk and adding a nice tangy element to these biscuits.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura
    3/59

    Sausage and Greens Sheet-Pan Dinner

    Thirty minutes is all you need to make this highly-customizable sheet pan dinner. Use any sausage you like (plant-based sausagecounts, too!), any potatoes you'd like, and any hearty greens you have in your fridge. The secret is in the sweet-tart mustard dressing that you'll drizzle on top.

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  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    4/59

    Classic Easy Banana Bread

    Looking for a great banana bread recipe? Look no further. We've combined the best elements of our most popular banana bread recipes to create the ultimate banana bread. Taste this nutty, sweet, and supremely moist bread, and you'll never need another version again.

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  • Photo and Food Styling by Kendra Vaculin
    5/59

    The Very Best Black Beans In The World

    You don't need a recipe to make really great beans from a can. You just need to use the whole thing—liquid and all—plus a little onion, garlic, and some spices. Finish it off with a little honey and vinegar and you're good to go. Smear some across a tortilla before building a taco; load up a burrito bowl with spiced rice, onions, and peppers; top a scoop with fried eggs and cheese; or eat the whole thing with chips and call it dinner.

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  • 图片由约瑟夫·德·利奥,米歇尔·G样式的食物atton
    9/59

    Old Fashioned

    Making this cocktail is as simple as mixing sugar, bitters, and whiskey in a glass. Even better news: You canriffwith whatever spirit you have on hand. (Okay, maybe save the vodka for someother drink.)

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    10/59

    Easy Canned Chickpea Hummus

    The trick to making great hummus from canned chickpeas is to boil them before you purée them. This simple step takes just 20 minutes, and it lends a silky-smooth texture that's normally only achievable with dried beans.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    11/59

    22-Minute Coconut Chicken Curry

    This22-minute chicken dinnertakes store-bought curry powder to new heights with a touch of fresh ginger and garlic. The mustardy cashew topping adds a final dose of flavor and crunch.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    15/59

    Cream of Asparagus Soup (Crème d'asperges)

    Buttery sautéed asparagus and onions slowly simmer in chicken (or vegetable) broth before being pureed into a silky soup. Crème fraîche brings the perfect amount of richness to this springy dish.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    16/59

    Salted-Butter Oatmeal Chocolate Chip Cookies

    This is a revamped version of our editor's family chocolate chip cookie recipe. We use salted butter, chopped chocolate, and rest the dough to create cookies that are equal parts chewy and crunchy.

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  • Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell
    17/59

    Chile-Braised Short Ribs

    这是当你不pl完美的菜an on leaving the house. One taste of this smoky-spicy guajillo braising liquid will show you how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don’t even need stock.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
    21/59

    Extra-Flaky Pastry Dough

    Our be-all end-all recipe, this all-butter crust works with nearly any fruit that’s in season (or arm’s reach). Use it forberriesin the spring,stone fruitin the summer, andapples and pearswhen the weather turns cool.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    22/59

    Vegetarian Three-Bean Chili

    This quick and easy chili is proof that you can achieve slow-simmered flavors in just 30 minutes. The best part? All you need are a few pantry staples.

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  • Photo and Food Styling by Joseph De Leo
    23/59

    Backyard Citrus Upside-Down Cake

    The natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that’s similar to a buttery marmalade. Plus, it's fun to practice your flipping.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    27/59

    Swirl Spice Cake

    This isn't your average coffee cake. The layer of streusel in this marbled loaf gets a complex punch of flavor from a coffeespice blendthat includes dried orange peel, cardamom, and fennel seeds.

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  • Photo by David Malosh, Prop Styling by Cindy DiPrima, Food Styling by Rebecca Jurkevich
    28/59

    One-Pot Gingery Chicken and Rice With Peanut Sauce

    Inspired by Hainanese chicken rice, this weeknight-friendly dish retains all the comforting and fragrant qualities of the beloved original.

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  • Photo by Heidi's Bridge
    29/59

    Flexible Vinaigrette

    With a bit of salad-dressing arithmetic, you can learn how to make vinaigrette anytime, anywhere, and with ingredients you probably already have on hand. Bonus: It'll taste better, and you'll probably spend less money in the long run.

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  • Photo by Shutterstock
    33/59

    Homemade Dulce de Leche

    There's more than one way to make a delicious caramel spread. Here, we offer two methods: the classic technique of cooking down milk and sugar (with lots of stirring), and a newer method that uses sweetened condensed milk (with no stirring at all).

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  • Photo by Romulo Yanes
    34/59

    Fresh Homemade Ricotta

    Fresh ricotta may seem fancy, but it takes just a two minutes of active time. It's more delicate in flavor than any store-bought version and has a lovely dry curd. Topped with honey and cinnamon, it's also great for dessert.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    35/59

    Quaker Vanishing Oatmeal Raisin Cookies

    It's all in the name—set out a plate of these sweetly spiced cookies and watch them vanish fast.

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  • Photo by Diane Fields
    36/59

    Classic Flan

    Sugar, milk, eggs, and vanilla are all you need to make this caramel-covered custard. Instead of being baked in one large dish, this version uses individual ramekins.

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  • Photo by Joseph De Leo, Food Styling by Erika Joyce
    37/59

    Savory-to-Sweet Coffee Spice Mix

    Use this coffee spice mix as a dry rub on chicken, steak, pork chops, or carrots for dinner, or fold into chocolate chip cookies, coffee cake, ice cream, and more for dessert—it plays happily on both sides of the field.

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  • Photo by Marcus Nilsson
    38/59

    Fresh Herb Falafel

    The trick to great falafel is a coarse texture—if the chickpeas are too finely chopped, they'll be too dense. Serve them withShredded Cabbage Salad,Spiced Green Tahini Sauce, and thick pita with pockets.

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  • Photo by Charles Masters, food styling by Sue Li
    39/59

    Our Favorite French Onion Soup

    Buy thebest brothyou can—or better yet, make your own for a rich, full-flavored soup. If you don't have ovenproof bowls or ramekins, you can just top your soup with melty cheese toasts.

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  • 40/59

    Crispy Baked Chicken Wings

    Baking wings yields crisp skin without the mess and constant tending of frying. Divide the wings between our two sauces, or double one sauce recipe and use it on all of the wings.

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  • Tara Donne
    41/59

    Pizza Dough

    Looking for a simple pizza dough recipe? This one is easy to handle and will give you a crispy crust that's also tender.

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  • Photo by Johnny Autry
    42/59

    Chocolate Glaze

    This chocolate glaze is so versatile and simple that you'll rely on it time and time again. It’s so quick to prepare that you can make it last minute, or make it ahead. This recipe makes a hefty amount, but you can store the leftovers in a sealed container and refrigerate it for later.

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  • Photo by Squire Fox
    43/59

    No-Knead Bread

    Here's a basic no-knead, long-fermented rustic bread. Even if you've baked before, the process of making this bread is probably not what you'd expect—don't feel too uptight about it. Just pay attention to the visual cues laid out in the recipe.

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  • Photo by Shutterstock
    44/59

    White Sauce or Bechamel Sauce

    There's no better sauce for homey, creamed dishes like lasagna, gratin, or, mac and cheese. The foolproof way to attain a perfectly smooth sauce is to ensure the milk is hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

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  • Photo by William Meppem
    48/59

    Classic Lemon Curd

    By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.

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  • 49/59

    Seafood Paella

    This is the dramatic seafood paella looks stunning, and is filled with crustaceans and shellfish. You can vary the quantities and types of seafood as needed. Today, it is common in certain regions to add seasonal vegetables such as green beans, peas, artichokes, or peppers.

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  • 50/59

    How To Temper Chocolate

    What better time to master the art of tempering chocolate? Tempered chocolate has a shiny, flawless appearance. It feels firm and breaks off with a snap when you bite into it and it melts smoothly in your mouth, allowing you to fully enjoy the flavor. This technique will take your candy-making skills to new heights.

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  • 51/59

    Preserved Lemons

    Preserved lemons are one of the indispensable ingredients of Moroccan cooking. We love them in this recipe forchicken with lemons and olives, or mixed into a simple yogurt sauce. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice. If you are lucky enough to have a backyard tree, this is the project for you.

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  • gentl & hyers/edge
    52/59

    Basic Soft White Sandwich Loaf

    Here's our favorite white bread for sandwiches, dinner rolls, cinnamon swirl or herb swirl breads. It's soft, light, and airy, like Wonder Bread—but has a fuller, yeasty flavor. In fact, this bread is like a brioche, with less butter and no egg.

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  • Leo Gong
    53/59

    Bagels

    New York City isn’t the only place in the world to get decent, authentic bagels. The truth is, you can make bagels that are just as good at home, no matter where you live. They’re one of the simplest breads to make, requiring only flour, water, salt, yeast, and malt—and one secret ingredient: time (in the form of long, slow, cold fermentation).

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  • Photo by Joseph De Leo, Food Styling by Susan Ottaviano
    54/59

    Simple Roast Chicken

    Dial in your roast chicken game with this classic recipe from Thomas Keller. It's one of our top recipes every month, and for good reason.

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  • 图片由Isa萨帕塔,卡特林娜Bo样式的食物ystova
    55/59

    Panna Cotta

    Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.

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  • Photo by Lisa Hubbard
    56/59

    Traditional Indian Raita

    Here's a little something to tame the heat of a spicy dish. In India, this condiment—made with yogurt, cucumbers, and herbs—is used to cool the palate.

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  • Ma'ayan Rosenzweig
    57/59

    Homemade Yogurt

    Store-bought yogurt may be convenient but it can't compare to the mild creaminess of homemade. The good news is thatmaking yogurt is incredibly easy.

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  • 58/59

    Dark and Stormy

    This highball has only three ingredients—dark rum, ginger beer, and lime—but lots of spice. Sip these while you grill tonight's dinner.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    59/59

    Aioli

    Consider this your new all-purpose sauce. Spend some time making a garlicky aioli, and you'll have an easy, fast way to add nuanced flavor to almost anything.

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