A spicy, salty, porky, sour Thai noodle soup topped with soft-boiled eggs, pork balls, minced pork, and fried wontons that is a hearty one-bowl meal.

Plump, perfectly cooked Italian sausages with lightly sauced, charred and creamy peppers and onions all nestled into a sub roll.

Cauliflower gets a flavor-packed, smoky jolt from bacon in this creamy, comforting soup. It's simple to make and reheats beautifully.

This hearty soup, rich with slow-simmered greens, is perfect for laid-back weekend entertaining.

Cozy up this season with a bubbling Dutch oven full of homemade soup.

When making a spicy fried chicken sandwich at home you need to make a lot of decisions. Picking your chicken filet, the buns, sauces, toppings, condiments, and more—everything has to work in harmony to produce the perfect bite. Andrew Rea (AKA Babish) breaks down every decision he makes when whipping up his ultimate juicy and crispy spicy fried chicken sandwich. Andrew Rea's cookbook, Basics With Babish, publishes on October 24. Preorder at: https://www.amazon.com/Basics-Babish-Guide-Making-Mistakes/dp/198216753X?ref=astauthor_dp Director: Dan Siegel Director of Photography: Ben Dewey Editor: Micah Phillips Talent: Andrew Rea Director of Culinary Production: Kelly Janke Creative Producer: Christie Garcia Culinary Producer: Jessica Do Culinary Associate Producer: Leslie Raney Line Producer: Jen McGinity Associate Producer: Amy Haskour; Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Talent Booker: Meredith Judkins Camera Operator: Erron Francis Sound Mixer: Mike Guggino Groomer: Nicole Vidro Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araujo Assistant Editor: Lauren Worona 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.

Sālād-é-Shirāzi (Persian Cucumber and Tomato Salad) is a popular Iranian salad featuring a combination of cucumbers, tomatoes, and onions that is refreshing, simple, and quick to make.

Soup and pasta come together in these ten simple and nourishing pasta soup recipes that will warm you up and leave you feeling satisfied.

Crisp, flaky filets of fried white fish meet creamy rémoulade and crisp, fresh toppings in this classic po' boy.

Bánh Mì Khong's (Bánh Mì Bread's) tender crumb and shatteringly crisp exterior is perfect for making bánh mì sandwiches.

Whether you're in the mood for a humble bowl of rice and beans or a more decadent French cassoulet, these 16 bean recipes have you covered.

Whether the star of the show is extra-crispy fried chicken, creamy spiced chicken salad, juicy grilled chicken thighs, or moist smoky barbecue pulled chicken, these chicken sandwich recipes masterfully play with a host of flavors and textures—and give burgers a run for their money.

Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chili con carne traditionalist will dip their finger into when they think nobody is watching.

These beef chuck recipes prove that you can create extraordinarily delicious meals—from comforting stews and soups to barbecue show-stoppers—without having to splurge on expensive cuts like brisket or short ribs

Classic in every way, but with a couple of subtle twists to amp up its flavor and texture, the tuna salad on these sandwiches is packed with bits of celery, rapid-pickled red onion, parsley, and a small dose of fish sauce (or anchovy) for a deeper, more savory flavor.

Lentils are the nutritional powerhouse that fuels the world. From surprisingly satisfying salads to savory crepes to hearty soups and stews, these recipes prove that lentils could very well be everyone's favorite legume.

A variety of flavor-packed stew recipes from France, America, Nigeria, and beyond to cozy up to come autumn.

After discovering how delicious eggplant-based mayonnaise is (or more accurately, after my wife confirmed it to me), I put two and two together and decided to make a fried eggplant sandwich smothered in rich tomato sauce, and drizzled with a mayonnaise made out of itself. Whoa, meta.

These vegan falafel-esque patties made with chickpeas and bulgur wheat have a crunchy breadcrumb and are served with mashed avocado for a rich and creamy texture.

The base is delicious no matter what you do with it, and it all comes down to the texture of those three main ingredients: crisp tofu, creamy avocado, and juicy grapefruit.

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.

Whether you call it Bang Bang Chicken (named after the sound that a pounding mallet makes when tenderizing the tough chicken breasts of yesteryear) or Mysterious Flavor Chicken, this classic cold Sichuan chicken salad dressed with Sichuan peppercorns, garlic, sesame, and chili oil, can be updated using a few modern techniques. Cooking the chicken breasts directly in a bag with aromatics guarantees ultra-moist and flavor-packed chicken without the need for any banging at all.

Mixing mayonnaise into chicken salad is the most common way to add moisture, but it's not the only way. Vinaigrette works well too, like this tangy Korean-inspired rendition with kimchi, pine nuts, and lots of fresh ginger.

A smoky flavor plus additions like cider vinegar, celery seeds, hot sauce, and paprika make for a delicious and unusual chicken salad.

A mixture of cooked chicken and creamy curry-flavored dressing is often served either on a salad or as the filling of a sandwich. The dish has regained some popularity recently with the Queen's Diamond Jubilee, which is celebrated throughout this year.

A salad made for the Buffalo wing lover in your life.

Perfectly cooked chicken schnitzel, like the version here, is juicy and tender, with a golden, crunchy exterior that is almost impossible to resist.

Made with a rich pork broth, tart sorrel, spring onions, and green garlic, this green borsch celebrates the abundance of spring and early summer.

The sous-vide cooker is the best way to guarantee the juiciest, tenderest, most flavor-packed chicken salad. Adding aromatics directly to the cooking bag guarantees more flavorful results.

A crisp cucumber kimchi, no fermentation required.