I find that boneless beef short ribs, which are marbled with fat and collagen, do all the heavy lifting in this deep, savory, satisfying bourguignon recipe.

I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation.

Savoury, Spicy, and Addicting Dandan Noodle is super easy to make at home! Dandan Noodle is one of Asia's most famous street food, and you can make it in under 20 minutes! This spicy, numbing sesame sauce is served with fresh noodles and topped with pickled ground pork. Dandan Noodle is one of my must-order dishes wherever I go to a Sichuan restaurant, and once you try it, I promise it will be yours as well!

This spicy creamy udon dish features chewy noodles with creamy and spicy sauce that's packed with flavours from the dashi broth and shiitake.

This Thai-style omelet features soft inner layers and crispy edges, and savory, tart flavors from a few simple ingredients.

Yes, you can make shatteringly crispy oven-friend or air-fried imperial rolls by blasting them with heat. Get this recipe from Andrea Nguyen to get started.

Hand-pulled noodles with hot oil seared aromatics.

Salty, sweet and savory, these Miso Marinated Steak Tips are full of flavor and perfect for busy weeknights. Enjoy over rice or noodles with your favorite vegetables, or as a party appetizer! Big, bold flavor in just 30 minutes! Gluten-free, dairy-free.

A take on a classic Philly Cheesesteak (a type of long roll filled with thinly sliced beef and melted cheese), this version gets some punchy Korean condiments added into the mix for extra umami appeal.

This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas—topped with a creamy, savory peanut butter and serrano salsa.

A rich and comforting Northern Thailand coconut curry noodle soup that's done in 15 minutes!

Recreate restaurant group Dishoom’s crowd-pleasing dishes at home, from their house black dal to a rich chicken curry and fragrant jackfruit biryani

Classic chicken consommé recipe might seem a little daunting at first, but there's no need to be afraid if you follow these instructions.

Omurice is one of the most popular home-cooked dishes in Japan. There are three main styles of preparing the egg for omurice. This is the most popular one.

Authentic recipe for Thai green curry with chicken and bamboo shoots which is a classic combination. This recipe uses traditional curry making technique with no added cooking oil. You can use store bought curry paste, or make your own.

Kippers are back on the menu and can be made to Gastrostyle-pub quality in under ten minutes.

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Fill a table with these and I shall commit gluttony. This popular food from Mumbai is one of my favourite examples of how the simplicity of street food delivers a complex culinary experience through layers of flavours and textures. The three different chutneys balance sweet, sour and spicy flavour notes that beautifully accompany the savoury potato patty, while the chura adds a satisfying crunch amidst the soft bun. It’s a symphony that begs to be repeated again and again.

Creamy Camembert Pasta Sauce is a divine, rich and simple sauce, perfect for a fancy dinner or a heart-warming lunch.

A classic Vietnamese specialty dressed up in light and lean clothes! This salad bowl is bursting with freshness and flavor.

Vietnamese Grilled Chicken is traditionally BBQed but a similar taste can be achieved with an air fryer or oven!

A glow-worthy "milkshake" that is loaded with nutrients and tastes like ice cream. Awesome for breakfasts on the go.

Fast, fresh dinners inspired by our favorite delivery foods.

Hello Foodies! SAKU SAI MOO! Pork stuffed tapioca pearls. Another delicious treat and dish to make. It’s sweet, savory, and oh so…

Shoyu Ramen is one of the many types of ramen distinguished by its clear brown soup made out of chicken and vegetable stock cooked together with soy sauce. It is usually topped with marinated bamboo shoots (menma), spring onions, kamaboko (fish cakes), nori (seaweed)-, boiled eggs and chāshū.

Today's recipe is something I call L.A. jangajji, a Korean style pickle popular in the Korean community in Los Angeles. I first tasted it years ago when I visited my mom in L.A. She said all her friends were making pickles that way in those days. Usually Korean jangajji only pickles one...

A new pathway has been discovered that links a common dietary lipid and intestinal microflora with an increased risk of heart disease. The study shows that people who eat a diet containing a common nutrient found in animal products (such as eggs, liver and other meats, cheese and other dairy products, fish, shellfish) are not predisposed to cardiovascular disease solely on their genetic make-up, but rather, how the micro-organisms that live in our digestive tracts metabolize a specific lipid -- phosphatidyl choline (also called lecithin). Lecithin and its metabolite, choline, are also found in many commercial baked goods, dietary supplements, and even children's vitamins.

Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.

You will NEVER believe that all you need is ONE ingredient and TWO minutes to make these delicious and chewy gluten-free noodles! These rice paper gluten-free noodles are chewy, bouncy, and perfect for soaking up all the flavor. The best part about these homemade gluten-free noodles? You don’t even need to turn on the stove, all you need is a microwave, and that’s it!

Crispy, juicy, and super addicting Taiwanese Chicken Cutlets are the ultimate comfort food you need to make this week! Crispy on the outside, juicy and tender inside, Taiwanese Chicken Cutlet is super easy to make at home and the perfect weeknight dinner. Serve Taiwanese Chicken Cutlets on top of classic egg fried rice, and you got yourself the classic Taiwanese combo!

Miss eating out at restaurants, trying new cuisines, and surprising your taste palettes? Sadly, we can’t step out of our houses, but that does not mea

This recipe is all about the sauce! But to create an extra layer of texture and flavor I added pan-fried Halloumi cheese. Salty pan-fried Halloumi cheese atop peanut noodles...all on the table in 20 mins - wow!

Wat Tan Hor Fun is a Malaysian noodle dish made out of rice noodles, choysum and mixed seafood served in a starchy sauce

Foster wealth and good fortune in the Lunar New Year.

Around 15 Hell’s Kitchen Chinese restaurants show the influence of the cuisine around the neighborhood

Havreflarn comme chez Ikea

Chewy-tender fresh wide rice noodles are stir fried with a savory sauce and crunchy Chinese broccoli. There's a reason pad see ew is a cult favorite, and a personal favourite street food dish of mine!

The newest recipes on Epicurious include cakes, cocktails, soups, and more. Find new recipes for dinner by scrolling through this list.

The best part of this recipe is its flexibility. Customize it to your likings by adding your favorite protein or vegetables.

Konnyaku (Konjac) is becoming well known as a low-calorie food. My grandmother used to make Konnyaku herself. Her Konnyaku were round balls, and freshly boiled Konnyaku were so delicious. Most Asian grocery stores sell rectangular Konnyaku blocks. I use it to make this 'Kimpira', and every time I cook this dish, I think about my grandmother. You can just slice Konnyaku block, but I twist the slices to make them look pretty just like my mother, my grandmother’s daughter, used to do.

Resurrecting the most famous dish from his last restaurant (Las Vegas's Wazuzu), kinda-sorta-maybe famous chef Jet Tila's doing this just-for-Thrillist rundown proud with his Drunken Noodles: a mix of spicy thick noods and shrimp that clearly won't need any extra sauce.

It’s hard to explain the precise nature of these: they are light, almost like doughnuts, but made of scented, sweet air rather than batter. Strictly speaking, you shouldn’t leave them to stand, once they’ve been made. But pleasurable though it is to eat them as soon as you can – once they’re out of the pan – I have found they’re fine for a while in a low oven. The contrast between outside and inside is lost rather, but not so much as you gain in the convenience of being able to make them ahead.