Blog Posts by Epicurious.com

Neal Fraser, Chef-Owner of Grace and BLD in Los AngelesNeal Fraser, the executive chef and co-owner of Grace and BLD restaurants in Los Angeles, invited Epicurious into his kitchen to learn how to make two elegant signature dishes: Cavatelli Pasta with Lobster, Spring Peas, and Mascarpone and Sautéed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage. Although this food, which the chef categorizes as New American, might sound too "chefy" to make outside of a restaurant, Fraser helped us translate his recipes for the home cook. With Fraser's video demos and the tips below, you'll be turning out restaurant fare in no time.

Signature Recipes

Cavatelli Pasta with Lobster, Spring Peas, and Mascarpone

Sauteed Turbot with Braised Endive, Celery Root Flan, Black Truffles, and Garlic Nage

Advance Preparations

These recipes are perfect for dinner parties, since many of the steps for both can be done several hours or even a day or two in advance, including cooking the lobsters for the pasta and making the

Read More »from Video: inside the kitchen with chef/owner Neal Fraser

Now that the dollar has rebounded (20-25% stronger against the euro and pound, depending on the day) the only good news coming out of our seismic crash is the fact that some vacations, even international ones, may be vaguely thinkable. What makes them more thinkable is a recession-proof global food group like the sandwich. Sandwiches have been on my mind a lot lately. A piece on my life in sandwiches for nationalgeographicfood.com meant a nostalgic trip through a childhood filled with falafel and brats (a disturbing combination). Nowadays, we tend to eat Halloween candy before the doorbell rings so some cranky kids last year ended up with provolone sandwiches, which I like to think (the kids didn't) was an interestingly urbane alternative.

Epicurious.com's Favorite Sandwiches: Delicious recipes and tips to help you make tastier sandwiches

But for travelers, in particular, sandwiches are often the most authentic local food because they change shape easily, and embody each

Read More »from Top 5 sandwiches from around the world

Sakes vary in their level of sweetness, acidity, and priceRich and mellow, crisp and dry, or as floral as a perfume -- the wide-ranging flavors of sake, Japan's traditional rice-based alcoholic beverage, often surprises those who've experienced only futsu-shu -- mass-produced sake served heated in ceramic flasks. Premium sakes, frequently consumed slightly chilled in stemware to reveal their subtle nature, are known as jizake, which translates roughly as "country style." But for Japanese connoisseurs, the term implies much more.

Jizake makers employ time-consuming, detail-oriented procedures eschewed by futsu-shu producers. In some cases regional rice varieties, local water, and specific yeasts may contribute to a sake's individuality and distinctive flavor. Of the nearly 1,500 sake makers -- known as kuras -- scattered across all but one of Japan's provinces, most have been family-run for many generations. Now their sakes are finding a sophisticated international audience of devotees who are discovering their tantalizing nuances and low

Read More »from Sake shorthand: everything you need to know about Japanese rice wine

Illustrations by Matthew Brennan, photo by CIA/Keith FerrisIn these videos, The Culinary Institute of America's Michael Garnero, associate professor in culinary arts, shows us how to make pozole rojo.

This robust Southwestern stew includes pork rib meat and hominy, and is colored and flavored with a vibrant red (rojo) sauce made from New Mexican chiles. Hominy (also called pozole or posole, thus the stew's name) is made from corn that has been slaked in lime or lye water to remove the exterior hull. It has a chewy texture and tastes like mild, starchy corn -- two factors that make it perfect for soaking up the flavor of the chiles, garlic, and other ingredients in the stew. (Side note: Grits are made from dried, ground hominy.)

Explore the globe's most iconic recipes in this weekly video series from Epicurious and The Culinary Institute of America.

Southwestern cuisine reflects the area's broad mix of cultures, including Mexican, Native American, Spanish, and Anglo. Pozole, in particular, shows a strong influence of Mexican

Read More »from Video: a spicy soup from the southwest

Ever tried carving a turkey on a tiny cutting board using a chef's knife and dinner fork? If so, you can appreciate the necessity of a well-equipped kitchen, especially when tackling Thanksgiving dinner. Fortunately, if you're pretty well-stocked with the basics and a few entertaining essentials, it won't take too much more to get you prepared for the big day.

Roasting Pan and Rack:

Choose a roasting pan that comes with a rack, which will keep the turkey from sitting in its juices and allow air to flow around it, making for crispy, bronzed skin. Avoid a nonstick coating -- it's not necessary and a stainless-steel surface will more easily brown all those tasty drippings that give flavor to gravy. Consider a set that includes turkey lifters -- these two large forklike utensils will make it easier to turn or move the turkey.

The Ultimate Thanksgiving Guide: Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, andRead More »from Gear up for Thanksgiving: equipment you will need on the big day

A rustic dinner of quail, venison, buffalo, or boar is a welcome treat this time of year. The rich, strong flavors of the meats match well with hearty sauces and big wines, and make for memorable fall meals. Here are some favorite main courses and practical tips for getting dinner rolling.

Improve your meals this fall by cooking with these seasonal ingredients

Tips:

Use a Thermometer

For safety, the USDA recommends cooking rabbit to an internal temperature of at least 160°F. Wild game birds should be cooked to an internal temperature of 180°F. If stuffed, the center of the stuffing should be checked after the thigh reads 180°F (stuffing must reach 165°F).

Use a Timer

When roasting buffalo, count on about 16 minutes per pound in a 350°F oven (versus 20 minutes per pound for beef). Start checking the temperature of the meat about 30 minutes before you think it will be done. Buffalo should be cooked to an internal temperature of 125°F (the meat will continue to

Read More »from 14 ways for your cooking to have game

Kids around the country say that today is their favorite of the year. It just doesn't get any better than dressing up as some one or thing you're not whilst demanding candy from random people.

Halloween Tricks and Treats: have a scary-good holiday with our guide to the best candy, cocktails, and homemade sweets

This morning, I adjusted the werewolf mask on one of my twin sons and fixed the grim reaper chains on the other, and then sent them off to orchestra practice (playing the stand-up bass with sharp werewolf claws will prove to be a challenge). And then I reminded them of a few Halloween rules, as having cranky, exhausted kids coming down from a major sugar high is no fun for anyone. Here are five simple rules, adapted from my new cookbook, Real Food for Healthy Kids, that will help them -- and you -- in candyland:

1) Eat Healthy: Encourage them to eat a high-fiber lunch like California-Style Tuna Salad Rolls, and then an early dinner loaded with protein and complex

Read More »from Five ways for kids to avoid a Halloween sugar rush

Whether you're pouring it out of a thermos or ladling it into a bowl, soup can warm you up -- or cool you down. It's a versatile dish, working well as a first course, a side (usually complementing sandwiches and salads), and even as a dessert. Hot or cold, sweet or savory, light or rich and creamy, soups can be as easy or as complicated as you want. And although making soups can sometimes seem laborious -- especially if it involves homemade stocks or broths -- you may reconsider when you sit down to savor the finished product.

Recipe tips:

Stock vs. Broth

While the words are usually used interchangeably nowadays, there is a difference: Stocks are made with bones whereas broths get their flavor from the meaty parts of beef, pork, poultry, or seafood.

This video will show you how simple it is to create your own chicken stock.

Make It or Buy It?

There really is no comparison between homemade and store-bought stocks. Homemade provides an immediate richness that

Read More »from 15 great soups to warm you up or cool you down