Confort

South Indian and Malaysian cuisines come together in this spicy vermillion curry that's simmered with fish heads, eggplant, and okra.

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Whether you have a taste for meaty classics like a lasagna alla Bolognese or an indulgent creamy vegetarian spinach lasagna, we've rounded up our favorite baked pastas to satisfy everyone's craving.

My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.

A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply flavored braise with red wine, mushrooms, lardons, and onions that tastes like it was in the oven all day, except that it wasn't.

Filled with melt-in-your-mouth meat and luscious eggplant, this aromatic stew is hearty, comforting, and undeniably delicious.

Ground beef is perhaps one of the most versatile and ubiquitous meats you will find at the butcher counter. Still, we can all use some help when it comes to finding new ways to cook with it. Showcasing different cooking techniques and complex flavor profiles, these ground beef recipes are anything but boring.

Whipped egg whites lighten up this classic spiked eggnog just a bit, without losing the richness of the original.

Here's a homemade stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box and tastes far, far better.

This All-American beef stew recipe includes tender beef coated in a rich, intense sauce and vegetables that bring complementary texture and flavor.

This thick and hearty stew of red kidney beans, coconut milk, aromatics, meats, and doughy dumplings makes for an ideal comfort food.

Really great Southern fried chicken needs two things: juicy, flavorful meat and an ultra-crisp and crunchy crust. Here are four quick and easy ways to achieve both. The best part? These tricks will work for any Southern fried chicken recipe you've got.

Take your average chicken dinner from monotonous to mouthwatering.

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.