[Photograph: Max Falkowitz] About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.... More

[Photographs: J. Kenji Lopez-Alt] Update your fried chicken with these no-cook dipping sauces in under 7 minutes » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home... More

It was time to eat some smoked fish. I don't know why I've been avoiding it for so long, but after finding this recipe in Jamie Oliver's Jamie at Home, I knew I had a perfect place to start. He pairs the smoked salmon with some boiled potatoes, which may sound a little too simple, but the potatoes are actually given a whole lot of love. More

Raw zucchini is wonderful when sliced very thin, carpaccio-thin. In this recipe it's topped with feta, dill, and walnuts for a Greek spin, but it would be equally delicious with shaved Parmigiano-Reggiano, basil, and pine nuts. More

Zucchini pancakes have found their way to SE in the past, but I thought this recipe was worth posting because it's a little different. It's from a video post from Working Class Foodies, and the key is what holds the pancakes together: flour and seltzer water. More

[Photograph: Max Falkowitz] This is one of my go-to spring recipes. While asparagus, morels, and ramps tend to get all the attention, broad (fava) beans languish in obscurity, a shame given their grassy flavor, hearty texture, and the distinction of... More

I decided that I need more sauerkraut in my life. You ever get that feeling too? On my last trip to the grocery store, I bought a huge jar of the stuff. Obviously it makes a hot dog better, but what else could it do? This recipe from Gourmet for pork chops with kraut sounded good. More

I rarely cook anything that doesn't include onion and garlic, especially simple soups. But with leeks in the picture, you don't need much else. This soup is easy and cheap (always good). It also celebrates my favorite springtime vegetable, with just a hint of lemon and dill to make the whole pot sing. More

[Photograph: Max Falkowitz] As far as I'm concerned, borsch (there's no t in the Cryllic) is about two things: playing off all the wonderful flavors of beets and an excuse to consume unforgivable amounts of sour cream. I love the... More

Curing fish at home is a project that most people shy away from, best left to the skilled hands behind the counter of a local deli. This recipe for Quick-Cured Salmon from Christopher Hirsheimer and Melissa Hamilton's Canal House Cooking introduces the curing process to the home cook with simplicity and ease. More