Skip to main content
Epicurious

“Mangetout Beans” for Eating with Ham or Roast Lamb

I was wary of the idea of eating the pods until I grew my own beans; young vegetables tempt in a way that full-sized specimens often don’t. The recipe is only worth doing when you can get your hands on unblemished beans without the cotton-wool lining to their pods and no longer than a middle finger. If you can catch them at this point in their lives, then you can eat them whole, like mangetout (snow peas). Serve warm, with thick pieces of bread or as a side dish for roast lamb or cold ham.

Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Popover-Topped Pot Pie
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Smoked Salmon Pasta With Capers and Dill
Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.
Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.