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How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm

To make the best chicken Parm sandwich, just start with the best chicken Parmesan. Our version uses a buttermilk brine for extra juiciness and flavor. We take the leftovers and pack them into a full-sized loaf of toasted ciabatta, adding some extra sauce and cheese to keep the bread moist before cutting it up into single serving slices. This is a chicken Parm sandwich so good it's almost worth making the chicken Parm fresh just for the sandwich. More

Hey Chef, What Can I Do With Fish Sauce?

Once you start using fish sauce, it can be tough to stop yourself from tossing it into everything. We polled chefs on some of their favorite uses. Their replies: amp up the flavor of everything from grilled chicken to Southern tomato gravy to...whipped cream? More

Because Bacon: 35 Bacon Recipes We Love

Whether it's stuffed into a sandwich, wrapped around some meat, scattered on top of a salad, or eaten straight from the pan, bacon transforms any meal from humdrum to pretty-much-the-best-thing-ever. You could say that it's the salty, smoky flavor or the intoxicating smell that keeps us coming back for more, but we prefer to think that it's the infinite variety of ingredients with which bacon pairs so well. And we've got 35 recipes to get you started. More

The Homesick Texan Lisa Fain's Favorite Cookbooks

Y'all know The Homesick Texan. You love her blog, her pinto bean and Frito salad, her gooey, cheesy braised beef enchiladas, and her easy, delicious buttermilk bacon-fat flour tortillas. Lisa Fain just knows how to do comfort food right. So I wasn't surprised that she has a cookbook collection about 250 volumes strong, heavy on the church compilations, the community cookbooks, and old classics. More

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

Despite all of the pleasures of instant noodles—the salty, MSG-packed broth, the little freeze-dried nubs of vegetables, the slippery, way-too-soft noodles—wouldn't it be great if you could get all of that same convenience and pleasure—the portability, the just-add-water cooking, the lunch-sized portions—but pack it full of fresh vegetables and real, honest-to-goodness flavor? Here's a secret: you can, and it's easier than you think. More

This Week in Recipes

We experienced a bit of a carb-overload in the name of science this week as we prepared to celebrate Italian American Week here at Serious Eats. Our recipes for American Chop Suey, Shrimp Scampi, Fettuccine Alfredo, and more after the jump! More

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus tomato paste, all cooked in the same Dutch oven that's used to brown the pork. It's all flavored with cider, vinegar, and dijon mustard. After a time spent in a low oven, the whole shebang is served on top of creamy mashed potatoes. More

The Serious Eats Guide to Italian American Recipes

It's hard to think of a more comforting cuisine than Italian-American, in all of its red sauce-smothered, meaty, pasta-packed glory, and all week we've been celebrating Italian-American classics with a series of all-new recipes. But really, it was all leading up to this end goal: a comprehensive recipe guide for pretty much every Italian-American dish you can think of. Don't see it on this list? Let us know, and we'll start working on it! More

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