Epicurious
50 recipes converted from their YouTube cooking videos.
Frank's Crispy Custardy French Toast
A step‑by‑step guide to Frank Proto’s signature French toast – thick, slightly stale bread soaked in a rich orange‑nutmeg custard, pan‑fried in butter until golden and crisp, finished with maple syrup, powdered sugar and a pat of salted butter.
The Best Mexican Rice and Beans You’ll Ever Make
A classic Mexican side of fluffy, toasted long‑grain rice paired with rich, aromatic black beans cooked from dry beans. The beans are simmered with avocado leaves, pasote (or cilantro) and aromatics for deep flavor, while the rice is cooked in a tomato‑chicken stock broth with corn, peas and cilantro. Served with crumbled queso fresco, this dish is perfect with mole, enchiladas, burritos or on its own.
How Babish Makes His Perfect Nachos: Every Choice, Every Step
A step‑by‑step guide to building the perfect tray of loaded nachos with sturdy corn chips, a blend of three melty cheeses, spicy chorizo, fresh veggies, homemade guacamole, pico de gallo, and a tangy crema. Inspired by Andrew Ray’s (Babish) method on the Epicurious channel, this recipe balances texture and flavor while keeping the chips crisp.
Frank's Rustic Lasagna (Frank Style)
A hearty, cheese‑laden lasagna built with browned pork ribs, spicy Italian sausage, aromatic vegetables, and a rich tomato‑wine sauce. Layered with dry lasagna noodles, Pecorino, Parmesan, mozzarella, and ricotta, then baked covered and finished uncovered for a golden crust. Perfect for a comforting dinner and great for leftovers.
The Secret to Perfect Nachos is No Oven
Crispy tortilla chips layered with a rich smashed black bean sauce, quick‑melted queso fondido, fresh pico de gallo, avocado crema, and a trio of toppings. No oven needed—just stovetop melting and careful layering for every chip to get equal love.
How to Make Mexican Corn Hotcakes
Fluffy corn pancakes blended to hide the kernels, cooked on medium heat, finished with nutty brown butter, fresh pomegranate seeds, and a bright ricotta‑lemon topping drizzled with Mexican goat‑milk caramel. A sweet‑savory breakfast that celebrates Mexican flavors.
The Best Mexican Chilaquiles You’ll Ever Make
A vibrant Mexican breakfast of crispy corn tortilla chips tossed in a tangy tomatillo‑green chile sauce, topped with crema fresca, queso fresco, avocado, a fried egg and fresh cilantro. Perfect for a weekend brunch or a hearty start to the day.
The Best Fried Chicken You'll Ever Make
A step‑by‑step method for ultra‑crunchy, juicy fried chicken using boneless, skin‑on chicken thighs that are brined in a buttermilk‑hot sauce mixture, double‑dredged, and fried in a cast‑iron skillet.
Fluffy Frank-Style Pancakes
Learn how to make light, airy, and buttery pancakes the Frank way. This recipe uses simple pantry staples, a quick homemade buttermilk substitute, and whipped salted butter for crisp edges. Perfect for a weekend breakfast or brunch.
The Best Salmon You'll Ever Make (Restaurant-Quality)
Learn how to select, season, and pan‑sear salmon so the skin turns perfectly crispy while the flesh stays juicy and pink. This step‑by‑step guide from Epicurious covers the essential techniques, timing, and tips for foolproof restaurant‑quality salmon at home.
The Best Queso You'll Ever Make is Queso Fundido
A step‑by‑step guide to the ultimate Mexican queso fundido, loaded with crispy chorizo, poblano peppers, mushrooms, sweet corn and a melty blend of mozzarella and Monterey Jack. Perfect as an appetizer or snack served with warm flour tortillas or tortilla chips.
Classic French Omelette
A true French omelette is soft, pale, and buttery—no brown edges, no fillings, just the perfect custardy egg. Follow Chef Frank's step‑by‑step technique from Epicurious to achieve a silky, football‑shaped omelette in minutes.
Frank Style New York Strip Steak
A restaurant‑quality New York strip steak cooked in a cast‑iron skillet. The secret is generous kosher‑salt seasoning, a high‑heat sear, butter‑basting with garlic and thyme, and a proper rest so the interior stays juicy and the crust stays crunchy.
13 French Egg Recipes Chefs Must Master (Easiest to Hardest)
A culinary school‑style sampler showcasing four classic French egg preparations: soft‑boiled eggs with soldiers, baked eggs in a creamy bain‑marie, a perfectly folded classic French omelette, and the elegant floating island dessert. Follow chef Sebastian B’s step‑by‑step guide to master each technique in one cohesive meal.
For The Best Chicken Tikka at Home, Use an Air Fryer
Restaurant‑quality chicken tikka made in an air fryer. Boneless, skinless chicken thighs are marinated in a yogurt‑based blend of ginger, garlic, lemon juice, oil, and a shortcut mix of Japanese curry powder, sweet paprika, cayenne, and cardamom. The high heat of the air fryer creates the charred, smoky flavor of a tandoor while keeping the meat juicy. Served with a simple cucumber‑red onion salad and warm pita.
9 Instant Ramen Hacks You Need to Try
A creative fusion of Japanese instant ramen and classic French onion soup. Caramelized onions, soy‑Worcestershire broth, smoked mozzarella, and a crispy Chinese donut turn a simple packet of noodles into an elevated main‑course soup.
Pakistani Chicken Biryani
A fragrant, layered Pakistani chicken biryani made from scratch with homemade spice blend, caramelized onions, tender chicken, potatoes, and long‑grain basmati rice. Perfect for celebrations or a hearty family dinner.
Perfect Fried Egg
Learn how to make a perfectly fried egg with salty, buttery, crispy edges and a runny yolk. This step‑by‑step guide from Chef Frank Proto of Epicurious shows you how to control temperature, use plenty of butter, and baste the whites for ultimate flavor and texture.
The Best Mac and Cheese You'll Ever Make (Restaurant-Quality)
A rich, ultra‑creamy mac and cheese made with sharp cheddar, smoked Gouda and Parmesan, bound together with sodium citrate for a silky sauce, finished with a buttery garlic‑panko crunch. No flour, no baking—just perfect comfort food.
The Best Potato Salad You'll Ever Make (Deli-Quality)
A simple, creamy potato salad inspired by a family recipe. Yukon Gold potatoes stay firm, eggs add richness, and a tangy mayo‑vinegar dressing ties everything together. Perfect as a side for picnics, barbecues, or any casual gathering.
How Pancakes are Made in 11 Countries
Fluffy, tall Japanese soufflé pancakes baked in the oven for a crisp edge, served with caramel sauce, sliced banana, and red bean ice cream. The batter is lightened with a folded meringue and chilled for extra rise.
The Best Bacon You'll Ever Make (And Every Method to Avoid)
Learn the best way to achieve perfectly crispy‑on‑the‑edges, slightly chewy‑in‑the‑middle bacon using the oven method, plus quick pan‑fry and microwave alternatives. Chef Frank Proto shares tips on slice selection, spacing, draining, and how to save the rendered fat for future cooking.
Coffee Experts Blind Taste Test Every Supermarket Coffee
A guided tasting flight of six popular supermarket coffees, brewed using the appropriate method for each bean. Follow the step‑by‑step instructions to measure, grind, brew, and evaluate flavor, body, acidity, and finish just like the experts on Epicurious.
The Best Chicken Breast You'll Ever Make (Restaurant-Quality)
Learn how to make perfectly juicy, butterflied chicken breasts with a simple yet elegant pan sauce. Chef Frank Proto shows the technique for even cooking, proper seasoning, and a silky butter‑lemon sauce that keeps the meat moist and flavorful.
Perfect Roast Chicken (Dry Brine Method)
A step‑by‑step guide to the ultimate whole‑roast chicken with a dry‑brine overnight, herb‑infused skin, and two flips for evenly cooked, juicy meat and ultra‑crispy skin. Includes carving instructions, storage tips, and variations.
The Best Way To Make French Fries At Home (Restaurant-Quality)
Learn how to make golden‑brown, super‑crispy French fries just like a restaurant using russet potatoes, a double‑fry method, and optional duck fat for extra flavor. Includes a simple spicy ketchup‑mayonnaise sauce.
The Best Grilled Chicken You'll Ever Make (Restaurant-Quality)
Learn how to grill juicy, tender chicken breasts every time using Chef Frank Proto's dry‑brine and pounding technique. This step‑by‑step guide from Epicurious shows you how to prep, season, grill, and rest the chicken for maximum flavor and moisture.
The Best Hamburger You'll Ever Make (Restaurant-Quality)
Learn how to make the ultimate home‑cooked burger the way professional chef Frank does. Using 80/20 ground beef, a hot stainless‑steel skillet, and a simple ketchup‑mayo sauce, this recipe delivers juicy, flavorful patties with caramelized onions, melty American cheese, crisp lettuce, and perfect mini dill pickles on a soft potato bun.
How Babish Makes His Perfect Fried Chicken Sandwich: Every Choice, Every Step
A step‑by‑step guide to Andrew Ray’s (Babish) ultimate spicy fried chicken sandwich. The recipe walks you through brining chicken breast in buttermilk, a double‑breaded corn‑flake‑flour coating, a peanut‑oil‑and‑lard fry at 375°F, a Nashville‑style hot‑spice butter glaze, homemade mayo, and toasted potato rolls with sweet bread‑and‑butter pickles. The result is a crispy‑outside, juicy‑inside sandwich that packs serious heat and balanced creaminess.
The Best Chili You’ll Ever Make (Restaurant-Quality)
A hearty, one‑pot classic beef and bean chili made from scratch with toasted whole spices, fresh aromatics, and a rich homemade chili powder. Perfect for a comforting dinner, easy to scale, and freezer‑friendly.
How Dumplings are Made in 10 Countries
Tender pork dumplings seasoned with soy, Shaoxing wine, and Sichuan peppercorns, served in a fragrant chili oil made from ginger, scallion, garlic, star anise and dried chilies. Perfect for a bold, balanced bite of authentic Sichuan flavor.
4 Levels of French Toast: Amateur to Food Scientist
A decadent brunch dish that combines buttery brioche French toast, a chocolate‑filled babka baked to caramelized perfection, and luxurious toppings of roasted bananas, whipped crème fraîche, Nutella, maple syrup, and orange zest. Perfect for a special weekend breakfast or a show‑stopping dinner‑for‑one.
How a Michelin Star Indian Chef Makes Chicken Curry at Home
A classic North Indian chicken curry from New Delhi featuring bone‑in chicken thighs, mustard oil, yogurt, and a fragrant blend of whole and ground spices. The recipe is handed down through generations and showcases the balance of heat, tanginess, and aromatic depth typical of Delhi household cooking.
The Best Chocolate Chip Cookies You’ll Ever Make (Bakery-Quality)
A step‑by‑step guide to making bakery‑style chocolate chip cookies with a crisp caramelized edge and a soft, gooey center. Using bread flour, cold butter, and a short chill in the freezer, these large 120 g cookies are perfect for any occasion.
The Best Cheeseburger Sliders You’ll Ever Make
A quick and crowd‑pleasing party snack that mimics the classic White Castle slider using a single slab of seasoned ground beef, Hawaiian rolls, melty cheese, pickles, ketchup and garlic‑parsley butter. The meat is pressed into a sheet pan, broiled, then assembled and finished in the oven for juicy, cheesy sliders ready in under an hour.
32 Egg Recipes Every Home Cook Should Know
A step‑by‑step guide to making a classic American fried egg with buttery, crispy edges and a runny yolk, as demonstrated by Chef Frank Proto on Epicurious.
The Best Scrambled Eggs You'll Ever Make (Restaurant-Quality)
Learn how to make Frank Proto's signature creamy, silky scrambled eggs. This breakfast recipe uses room‑temperature eggs, a generous amount of butter, and a quick stovetop technique to achieve a glossy, buttery texture without any fluffy or rubbery bits.
Pro Chefs Blind Taste Test Frozen Chicken Nuggets
A step‑by‑step guide to making classic, crunchy‑on‑the‑outside, juicy‑inside chicken nuggets at home. Inspired by the qualities professional chefs look for in store‑bought nuggets – a cohesive, well‑seasoned coating, a tender chicken interior, and a perfect fry temperature above 325°F.
The Best Pork Chop You'll Ever Make (Restaurant-Quality)
A step‑by‑step guide to cooking a bone‑in center‑cut pork chop with a buttery thyme‑garlic baste and a velvety apple‑brandy mustard cream sauce. Follow Chef Frank Proto's restaurant‑style techniques for a juicy, perfectly seared chop every time.
How to Fry a Perfect Sunny Side Up Egg 🍳
A simple, step‑by‑step guide to making a perfectly fried egg with buttery, crispy edges. Learn the exact technique used by Epicurious to achieve a tender white, a nicely seasoned yolk, and optional steam‑finished whites for a flawless sunny‑side‑up egg.
7 Potato Recipes Every Home Cook Should Know
Crispy, golden‑brown French fries made the professional way: russet potatoes are cut evenly, soaked to remove surface starch, double‑fried (first at 300°F, then at 375°F) for a fluffy interior and a crunchy exterior, and finished with fine sea salt. Served with a spicy ketchup‑mayonnaise sauce.
Why Stir Fry is Better in Restaurants (And How to Do It At Home)
A classic Chinese‑American takeout favorite made at home. Thinly sliced chicken is velveted for a silky, bouncy texture, paired with crisp‑tender broccoli and a glossy brown sauce that clings perfectly. Ready in about an hour, this dish delivers restaurant‑quality flavor with simple pantry ingredients.
The Best Buffalo Wings You'll Ever Make (Restaurant-Quality)
Chef Frank Proto shows how to make perfectly crispy, buttery Buffalo Wings at home. The method includes cutting and drying the wings overnight, frying them at 375°F, and tossing them in a simple hot‑sauce‑butter glaze with a touch of ketchup for balance. Served with blue‑cheese dressing, celery and carrots, these wings are ideal for game day or any casual gathering.
The Best Way To Make Sushi At Home (Professional Quality)
Learn how to make classic Japanese sushi at home with Chef Taka Sakae’s step‑by‑step guide. This recipe covers perfectly seasoned sushi rice, crisp cucumber kappa maki, and buttery tuna tekka maki, plus tips for handling raw fish, rolling techniques, and serving suggestions.
29 Vegetable Hacks Every Home Cook Should Know
A comprehensive guide to fast, efficient, and waste‑free vegetable preparation techniques taught by Epicurious. Learn how to dice onions in a third of the time, keep herbs fresh for a week, roast and peel peppers, store potatoes correctly, and many other professional kitchen hacks you can use at home.
The Best Tortillas You'll Ever Make (Restaurant-Quality)
Learn how to make soft, buttery, fluffy flour tortillas from scratch using just flour, butter, salt, and warm water. This step‑by‑step guide from Epicurious shows the exact technique for kneading, resting, and cooking on a cast‑iron griddle for perfect tortillas every time.
The Best Spaghetti and Meatballs You'll Ever Make (Restaurant-Quality)
A classic Italian‑American spaghetti and meatballs recipe inspired by Chef Frank Proto. Small, golf‑ball‑size meatballs are browned for flavor, then simmered in a rich, slow‑cooked tomato sauce and tossed with al dente spaghetti. Finished with fresh Pecorino Romano and basil, this comforting dish serves a crowd.
30 Egg Hacks Every Home Cook Should Know
Learn professional kitchen egg techniques from Epicurious: creamy butter scrambled eggs, fluffy seltzer scrambled eggs, perfect sunny‑side‑up, over‑easy, poached, and hard‑boiled eggs. Includes step‑by‑step instructions, equipment list, safety tips, and troubleshooting.
Your New Favorite Sauce For Everything
A quick, fragrant Chinese-inspired dipping sauce that pairs perfectly with boiled dumplings, spring rolls, grilled veggies, or noodles. Made with neutral oil, garlic, fresh cilantro, red chili, scallions, soy sauce, and Chinese black vinegar, this sauce is ready in minutes and can be customized to your heat preference.
Pro Chefs Blind Taste Test Every Ranch Dressing
A creamy, tangy, herb-forward ranch dressing made from buttermilk, sour cream, and mayonnaise, seasoned with fresh chives, dill, parsley, garlic, and onion. Perfect as a salad dressing, dip, or topping for pizza and wings.