What happens when Buffalo chicken meets mac and cheese? This quick and easy pasta is what. Perfect for a no-nonsense weeknight meal, it's packed with flavor and comes together in just 30 minutes.
'from the archives' on Serious Eats
Grilled skewers with mixed vegetables and cubes of halloumi cheese—hot and soft inside, charred and crusty outside—may be one of the few vegetarian dishes that will inspire pangs of jealousy in a meat-eater's heart. Try them at your next cookout and see if anyone says no.
Now is not the time to get sick of corn. Now is the time to eat as much of it as possible. And aside from eating it straight from the cob, there may be no better way than this easy, simple corn chowder that sparkles with sweet corn flavor. It's summer in a bowl.
Inspired by the flavors of Northwestern China, where ingredients from the Middle East blend seamlessly with East Asian ones, these lamb kebabs are marinated in a fragrant bath of toasted cumin, soy sauce, and crushed red chili flakes.
These flavorful grilled kebabs are a remarkable example of how, with a little ingenuity, dryness-prone chicken breast can be made both juicy and delicious with a little help from a brine, pineapple, teriyaki glaze, and bacon. Clearly, the chicken breast needs all the help it can get, but man, does it work well here.
With summer in its last leg, now's the time to kick back with a cold glass of wine and these tasty fig-and-taleggio tartines: the prep is minimal, the payoff maximal.
The glory of the lobster roll is that all the picking and shelling has already been done, and all that's left is to bite into that glorious pile of dressed meat. Here are two great recipes for classic New England-style (with mayo) and Connecticut-style (with butter and scallions), that you need to make before summer ends.
In the dead of summer, the last thing you want to do is turn on your oven and make your home even hotter. For small meals, consider baking and broiling in the toaster oven instead. To get you started, here's an excellent recipe for quick and easy salmon with a flavorful miso, sake, and soy marinade.
Ceviche is one of the world's greatest celebrations of pristine, fresh fish. And as long as you can get your hands on good seafood, it's incredibly easy to make. Here's how.
Marinated and then glazed in a teriyaki sauce spiked with ginger, garlic, red pepper flakes, pineapple juice, and soy sauce, these beefy kebabs with chunks of pineapple, onion, and bell pepper are a must-try on your next grilling menu.
Beef sirloin tip marinated in a bold mix of Worcestershire sauce with mustard and garlic brings the flavor of a steakhouse to your grill. On a stick. What more could you want?
Beef short rib. It's what should be on every grill this summer. If it's not on yours, now's the time for a grilling intervention.
Chicken may be the most popular ingredient to cook at home, but kale continues to creep up the popularity charts. And if there's one really, really good kale salad to make again and again, it's this one, with its special trick for tenderizing the leaves and a killer dressing and croutons.
The flavors of the classic Mexican drink called horchata—rice, almond, and cinnamon—come together in this incredibly rich, cooling ice cream. It's the perfect endnote to a day of summertime grilling.
Next time you fire up the grill, consider this replica of The Spotted Pig's famous chargrilled burger: a masterpiece of beef, brioche, and blue cheese.
Just in time for Fourth of July barbecues, here's Kenji's foolproof method for making the best basic guacamole. Ever.
Is it barbecued? Is it grilled? It doesn't really matter, because this bird is delicious no matter how you classify it. Slowly grilled until perfectly cooked and juicy, and covered in a delicious lacquer of barbecue sauce, this is one chicken recipe you definitely want to add to your BBQ to-do list this summer.
Grilling pork chops is a fairly simple affair, but making them absolutely perfect, with a delicious seared exterior and juicy, rosy meat within, requires selecting just the right chop, and handling it in a few key ways. This recipe shows you how.
A lobster roll consists of chunks of tender, sweet, cooked lobster meat barely napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun lightly toasted in butter. How do you make the best of such a simple creation? As with many things, it all comes down to attention to detail. Perfect selection and treatment of ingredients, balance, and above all, the ability to restrain yourself from over thinking. It's just a lobster roll, right?
I don't like going out to brunch. It always feels more scene-y than dinner, with hour plus wait times and people loudly talking about how hungover they are from the great time they had the night before. (Look people, I really am hungover, that's why I'm whispering.) So instead I invite friends over and make them this. (Because it's easy, I promise.)