Ramps and bacon go exceptionally well together. Here they go hand in hand inside a crisp Chinese-style dumpling. More

Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, brussels sprouts, fava beans, or fiddleheads would all work fine. More

This is an ode to soup lovers looking for a meal in a bowl, with crispy fried chickpeas, tender chard and rice. Packed with antioxidants and fiber, it's also ideal for your eat-healthier, your-body-is-a-temple New Years' resolutions--no kale chips required. More

Pasta e fagioli (pasta and beans) is a dish found all over Italy, though the type of bean and pasta shape seems to vary from region to region, town to town, kitchen to kitchen. From borlotti with tubettini, to cannelini... More

This simple baked scallop and endive dinner takes four ingredients (plus salt, pepper, and a lemon to serve it with) with no extra dishes to clean. More

Don't ask for "Singapore Noodles" inside Singapore unless you want to be tagged as a tourist. Here's an authentic version of the dish. More

This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast. More

[Photographs: J. Kenji Lopez-Alt] Note: For the four weeks between January 14th and February 11th, I'm adopting a completely vegan lifestyle. Every weekday I'll be updating my progress with a diary entry and a recipe. For past posts, check here!... More

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While the summer months are over and fall is approaching, this is nonetheless one of the best times of year for cooking, in my opinion—not to mention eating outside. The weather is a tad cooler, but the produce is still excellent. In that spirit, I selected this recipe from Tyler Florence, which relies on gorgeous, juicy peaches as a counterpoint to shaved fennel, peppery watercress, creamy mozzarella, and crisp slices of prosciutto. More

Regardless of whether you're using summer fresh or winter frozen corn, this curry is pure genuis; creamy, delicately spiced, and fill of sweet notes that comfort and intrigue. The complexity comes from a bright green herb paste of ginger, cilantro, lemongrass, curry leaves and chiles cooked with down toasted spices coconut milk and just enough cream to add a velvety richness. The corn and shrimp are added in the final stages, making sure that neither overcook and retain all of their respective sweetness. More

Caramelizing onions the traditional way can take over an hour. Here's a rapid-fire way to get soft, sweet onions in only fifteen minutes. More

Manhattan is home to many smells, but perhaps the most delicious is the chicken-y, savory scent that emanates from from the city's countless halal carts. Serving lunch to late-night, these carts dish up a container full of chicken rice that tastes like nothing else, crave-worthy and totally singular. To taste this particular chicken and rice you can get yourself to Midtown or try the home version, Kenji's Halal Cart-Style Chicken and Rice with White Sauce, a spot on rendition of the street food classic. More

This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables. More

What are armadillo eggs? With powerhouse of flavor delivered by these sausage-wrapped stuffed jalapeños, they question should be, what aren't they? More

Smokey, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt. More

Fresh corn is a staple at every summer cookout, but cooking it fresh can leave you sweating over a hot stove while your guests kick back outside. This make-ahead salad of sweet, crisp corn scraped off the cob, mild scallions, and fresh basil in a tart white wine vinaigrette is a great alternative. More

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Sausages full of red wine, caramelized sweet shallots, and canned du Puy lentils come together in this hearty one-pot, half-hour humble masterpiece. More

The secret to our Chicken Tikka Masala is a salty yogurt-based mariade followed by intense charring on a hot grill. We purposely undercook our chicken so it can simmer in a creamy spiced tomato and cream sauce before serving. When done right, the sauce should be a multifaceted affair; A balanced blend of intense spice flavors with a gingery kick rounded off by the richness of cream and butter, with a splash of freshness and acid from tomatoes and citrus. As you bite into a chunk of chicken, the smokey char should work its way though to the forefront, to be slowly replaced by a new layer of spicing, this time intensified by its time on the grill. The chicken chunks should be juicy, moist, and tender. More

[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy.... More

Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs. More

The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers. That and plenty of good olive oil for drizzling. More

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Yogurt is a remarkably effective tenderizer, and when cooked, it causes the meat to brown beautifully while also ensuring it stays tender and moist. And it works: this was some of the juiciest chicken I've eaten in a long time. More