Skip to main content
Epicurious

Grilled Mahimahi with Preserved Lemon Butter

After a few weeks in a brine of salt and lemon juice, lemons develop an appetizing, lightly pickled taste. Brian makes Moroccan-style preserved lemons at the winery and keeps a stash on hand to use in recipes like this one. The seasoned butter would complement swordfish, sole, shrimp, or salmon, or you could dollop it on steamed mussels or clams. For this dish, Brian slathers the butter on the grilled fish served over Frank Stitt’s Field Pea and Corn Salad (page 64), but wilted spinach would be an appealing accompaniment, too.

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.