For home cooks hungry for make-again recipes, here is an impeccably curated collection from Epicurious with more than 250 of their “4-fork” recipes, conveniently compiled in a book with new photography, new headnotes, and informative user tips. 
Epicurious is, undisputedly, the most respected website for people who like to cook. In their first-ever cookbook, the Epicurious editors have culled their extraordinary database of 180,000 recipes and selected their most popular recipes.

Organized seasonally and by meal type, The Epicurious Cookbook offers everything from 30-minute weeknight dinners to weekend warrior show-stoppers. Also included are comfort food favorites, small dishes perfect for parties and plenty of repertoire-building mains and sides, plus breakfasts, breads, and desserts. All new stunning four-color photography shows Epicurious at its most irresistible. Throughout are Epicurious member suggestions for tweaking recipes, ideas for menu planning, smart substitutions, and homespun recipes from dozens of Epicurious members newly tested for this cookbook. Recipes include: 
Easy comfort foods: Chicken and Fall Vegetable Pot Pie, Beef Short Ribs Tagine, Spicy Mac and Cheese with Pancetta, Deviled Fried Chicken, Chili con Carne with Chili Cheddar Shortcakes
Fast Weeknight Dinners: Quick Paella, Wild Rice with Pecans, Raisin, and Orange Essence, Brussels Sprouts Hash with Caramelized Shallots, Rosemary Lamb Chops with Swiss Chard and Balsamic Syrup, Pan-Fried Spicy Orange Tilapia 
Please-Everyone Vegetarian and Vegan Dishes: Chilled Soba with Tofu and Sugar Snap Peas, Spiced Lentil Tacos with Chipotle Sour Cream, Roasted Eggplant Salad
Special occasion show-stoppers: Tom Colicchio’s Herb-Butter Turkey, Beef Brisket with Merlot and Prunes, Wine-Braised Duck Legs
American Classics Updated—Burgers, Pizzas, Salads, Pastas, and Grilled Cheese: Coffee-Rubbed Cheeseburger with Texas Barbeque Sauce; Hearty Asparagus, Fingerling Potato, and Goat Cheese Pizza; Lobster Pasta in a Roasted Corn Sweet Bacon Cream; Grilled Cheese with Onion Jam, Taleggio, and Escarole
Breakfast and Brunch Stars: Extreme Granola with Dried Fruit, Kitchen Sink Frittata, Crème Brulee French Toast, and Ultimate Sticky Buns
Decadent Desserts: Double Layer Chocolate Cake, Apple Tart with Caramel Sauce, Frozen Lemon Ginger Snap Pie, Peanut Butter and Fudge Brownies with Salted Peanuts
Destined to be that classic you’ll turn to daily, The Epicurious Cookbook enhances the very best online content in a gorgeous cookbook.

A Letter from Tanya Steel to Amazon Cooks

Moroccan Stuffed Squash

Download the recipe for Blueberry Buttermilk Pancakes

Who would have thought that the millions worldwide that view Epicurious as their sous chef, who return daily to their digital recipe boxes seeking their favorites, would crave a printed product?

Epicurious was founded on the principle that good food should be enjoyed by, and accessible to, everyone; that our global village of home cooks can provide invaluable expertise; that the world’s great culinary minds should be showcased in recipe, video, article. But being a purely digital product—albeit one available via computer, smartphone, tablet, printer, and refrigerator—left some of our passionate community desiring one thing more—a printed cookbook. Some wanted it so they could read the book in bed, salivating over the food photography and delicious recipe titles. Others asked from a more practical point of view, saying they still liked to cook from an actual book, pages collecting flour and absorbing grease as the tangible proof of a delicious memory. And then a vocal minority just wanted to know what recipes we editors liked most, asking us to act as curators.

So, we took up the charge, selecting from amongst the top-rated recipes voted by users. The process was, well, lengthy. Try going through a database that numbers 200,000, choosing from amongst the best of the best, created by the likes of Gourmet and Bon Appétit magazines, top cookbook authors like Edna Lewis, Dorie Greenspan, and Bruce Aidell, renowned chefs like David Chang, Tom Colicchio, and Jonathon Waxman. It was hard! Arguments ensued. Knives were drawn at dawn—umm . . . kitchen knives . . .

We decided to structure the book the way we all eat and cook—by season—then by meal course or type. Because we love and value our community, we also chose to feature some of our most talented home cook recipes, and gave them the royal treatment—testing, cross-testing, and then editing and photographing their family recipes. We strove to find the perfect member comment to add editorial insight into each recipe and wrote headnotes that supplied menu ideas, cooking tips, and substitutions. We created menus so that any reader could just flip to the back and get a preplanned meal. And, finally, we convinced legendary food photographer Ellen Silverman, who had just come off shooting Gwyneth Paltrow’s cookbook, to render shots of the dishes just as they would look in any of our kitchens—rustic, fresh, tasty.

And so here we are, about to give birth to Epicurious’ first-ever cookbook. We couldn’t have done it without the support and encouragement of our vocal global cooking club, and we couldn’t be more proud of the results.

We hope it will become one of your all-time favorite classics.


Tanya Steel
Epicurious, Gourmet Live,, and coauthor of Real Food for Healthy Kids

Molly O’Neill Interviews Tanya Steel, Author of The Epicurious Cookbook

Molly O’Neill is the author of One Big Table as well as New York Cookbook, A Well-Seasoned Appetite, The Pleasure of Your Company, and Mostly True. A former reporter for the New York Times and the food columnist for its Sunday magazine, she hosted the PBS series Great Food. She has won the Julia Child/IACP Award, three James Beard citations for books, journalism, and television, as well as the foundation’s Lifetime Achievement Award. She has twice been nominated for a Pulitzer Prize.

Tanya Steel is that rare breed of food-loving editors who came of age in print journalism and moved seamlessly into the online world. Packing a decade’s worth of old-media discipline and tradition, she turned into the premier site for people who cook. Ms. Steel is all of what her name implies. She is also a serious superstar.

Launched by Condé Nast in 1995, Epicurious was initially imagined as a digital repository for Gourmet and Bon Appétit, the company’s two food magazines. In 2005, when Steel took the helm, she began commissioning more and more original work, minding dining and cooking trends and serving up feasts of words and recipes for all the demographic groups that comprise a Big Time readership.

Since then, Epicurious has collected almost 200,000 recipes, and every month 9 million unique users log on to answer the question of the day: What the heck am I going to cook for dinner (or for Thanksgiving, or for my shiny new boyfriend, or my in-laws, or the eight people I impulsively invited to dinner on Saturday night)? The Epicurious Cookbook is a finely curated volume—250 recipes drawn from the sea of online possibilities—all of which have been test-driven with the savvy and determination generally associated with Detroit’s crash-car experts.

Out of my 15,000 cookbooks, it feels like one of the handful that I will actually keep in the kitchen, a book that captures this moment in American appetite. I called Tanya Steel to ask how she did it—and why.

Continue reading the complete interview [PDF]

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