Confort

This cheesy and addictive South American bread goes by many names, but whether you call it pão de queijo, cuñapes, or pan de bono, it's always equally delicious. This version is made with Brazilian fermented tapioca starch for extra tang and an authentic flavor. A combination of chopped Cheddar and Grana Padano cheeses add both a stretch texture and salty bite. Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings.

A classic Greek dish made of rich, hearty layers of potato, eggplant, and tomato-based meat sauce, blanketed in creamy béchamel.

The combination of the savory fried fish and a tart and aromatic pickle makes for a quick and satisfying meal.

Cincinnati Chili is comforting noodles, Mediterranean-spiced meat sauce, and a mound of cheese. What's not to love?

We challenged chefs of three different skill levels - amateur Desi, home cook Emily, and professional chef Joshua Resnick from the Institute of Culinary Education - to make us their take on deviled eggs. Once each level of chef had presented their creations, we asked expert food scientist Rose to explain the choices each made along the way. Which deviled eggs would you swipe from the appetizer tray first? Check out professional Chef Joshua's recipe here: https://www.ice.edu/blog/harissa-spiced-deviled-egg Produced by Epicurious with Eggland's Best Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8 Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Beefaroni, macaroni and beef, chili mac, Johnny Marzetti: whatever you call it, this stuff is delicious.

Pennsylvania dutch apple pie features a flakey crust and creamy apple filling that’s topped with a buttery crumble.

Rice is a staple around the world, and these 16 recipes showcase an array of culinary styles for any meal and any day of the week.

An ample amount of paprika adds bold flavor to this classic Hungarian dish of tender braised chicken with tomato, red pepper, and a touch of sour cream.

Topped with fresh herbs, vegetables, savory imperial rolls, and a sweet and sour sauce, this vermicelli noodle bowl is satisfying, yet light enough to savor on a hot day.

From classic boeuf Bourguignon to Texan chili con carne and vibrant Nigerian beef stew, we've got you covered with the best beef stew recipes.

Fish can be tricky to cook perfectly, but with these seven carefully constructed seafood stew recipes, you'll get excellent results every time.

I've never been able to make a successful batch of biscuits. My botched attempts have reached the double digits. I finally just assumed me and biscuits weren't meant to be. But I reconsidered this notion after coming across a recipe in Andrew Carmellini's American Flavor entitled The World's Best Biscuits—End of Story. Any biscuits with a name like that were certainly worth their weight in flour, buttermilk, and shortening.

Author: Martin EarlFall is here, and with it our thoughts turn to cooler climes and warmer foods. But summer is not all dead yet, so before we jump headlong into soup season, we thought it would be fun to cook up some schnitzel. For a summer evening or an Oktoberfest party, schnitzel is a great […]

The oven technique for this ragù Bolognese recipe develops rich flavors and a tender, silky texture. This is the Bolognese that will leave you and your loved ones weak in the knees.

It's well worth it to make these twice-fried tots from scratch. No store-bought version can give you the freedom to customize flavors like a homemade tot.

The Minnesotan staple gets a new look with fresh, homemade ingredients.

How do you improve a classic favorite like a hamburger? You stuff it! Get the thermal hacks to make perfect stuffed burgers today!

Juicy and tender, rich with beef flavor, and coated in a crispy, crunchy shell that retains its bite even when doused with a flavorful, black pepper-spiked gravy.

Packed full of sweet yellow squash and topped with buttery crackers, this Southern staple is worth turning on the oven, even during the hottest summer days.

What's better than spareribs? How about Filipino-style deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.

Chocolate-covered, peanut buttery and sugar-coated, puppy chow is the old-school Midwestern snack of our dreams. Plus, it takes five minutes to make, using only a microwave.

To make this St. Louis specialty, fill thin pasta dough with a mixture of ricotta and mozzarella, then bread and fry your ravioli until lightly crisp—and don’t forget the marinara sauce for dunking.

Classic dan dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy.

We use our fried chicken technique on boneless, skinless chicken thighs for an extra-crisp crust and juicy meat. So how do you make extra-crunchy, well-seasoned fried chicken even tastier? With a peppery cream gravy, of course.

Crunchy on the outside and fluffy on the inside, oven fries don't have to be forgettable.

This mayo-less potato salad is a crowd-pleasing side dish you can whip up in half an hour. It tastes best at room temperature, so there's no need to worry about keeping it hot or cold.

Devils on Horseback is a fabulously delicious appetizer recipe of dates stuffed with cheese and wrapped in bacon, then broiled or baked until crisp.

The ideal potluck dish is one that's easy to make in bulk, inexpensive, and holds up to extended heating and reheating. Frijoles charros is one superlative potluck dish.

This joyously vibrant corn dip is loaded with sweet, fresh, briny, and herbal flavors, and unlike many others, it doesn't seize up and turn to rubber as it cools.