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Whenever we're in Seattle, we make a beeline straight to Pike Place Market. The daily market has brought together farmers, fishmongers, and bakers since 1907. Even if you haven't been there, you're probably familiar with the iconic fish toss. "Hali-BUT! Hali-BUT! Heyyyyyy!" In addition to the fresh produce and seafood, we love the hot dogs, doughnuts, chowder, and other snacks from vendors all over the market. Here are eight of our must-stops. More

Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor. More

[Photographs: J. Kenji Lopez-Alt] 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! About... More

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We've gone through a lot of pizza styles and recipes here at The Pizza Lab, but I still often get asked "what's the best pizza crust recipe you know?" When I'm in the mood to fire up the grill or heat up the broiler, I might take my time and make a Neapolitan-style lean dough. If I want to relive my childhood without stepping out my apartment door, it's a New York-style. Company coming over and I want to feed a crowd without messing up the kitchen? It's Sicilian-style square pie all the way. Here's a brief run-down on the three recipes that every home pie-maker should have in their arsenal to tackle all manner of pizza-centric circumstances. More

This is one of the easiest, least messy, fastest ways to cook salmon. Once you have it marinated, it's a matter of minutes in the toaster oven or broiler before it's ready to eat. More

This thick, tomatoey soup is stuffed with veggies, creamy white beans, and, for a twist, prosciutto-stuffed baby tortellini. More

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

This unorthodox tapenade is made from artichokes and green olives for a mild, creamy, Mediterranean spread that works on bread, on fish, in sandwiches, and even on steak. Plus, every ingredient can sit in your pantry, waiting for you when you come home. 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

This is one gorgeous, gooey panino: ciabatta stuffed with buttery ripe avocado, oozing brie and fresh mozzarella, sharp-salty-sweet sun dried tomatoes, and summery basil. Light and decadent in one warm, crunchy, creamy package. 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

[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

[Photograph: Blake Royer] About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

These French cheese puffs are made with deliciously stinky Gruyère. More

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Amidst the nudging, nagging, and nebbishing of the Chanukah season lies something that mends all wounds and brings us all together. I'm talking about latkes, the perfect party food. And when you get the hang of them, they're a cinch to make. That said, there's a lot of ways latkes can go wrong. If you're looking to step up your latke game, this guide has everything you need to know, from ingredients to equipment to technique. More

Snickerdoodles are a classic spiced vanilla cookie. These have a slightly cakey interior. More

I love enchiladas, but I just don't always have the best luck cooking them at home. I usually steer clear of any recipes that advise me to turn on the oven, as I'm often left with nothing but a soggy mess by the end. But from the moment I saw this recipe in Saveur, I knew all would be well. More

A good sticky bun (and we're not talking about the mall variety) can be a transcendent experience, just ask our own Ed Levine who had his mind blown by a roadside bun at Knaus Berry Farm in Homestead, Florida. It's pretty much impossible to read Ed's tale of this incredible sticky bun in the Serious Eats book without needing to try one out for yourself. More

The main concept behind the sauce is the addition of vodka brings out flavors in the tomatoes that are alcohol soluble, leaving a spicy, acidic mixture that is tempered with heavy cream to create a rich and vibrant sauce in the end. More

If you think that it doesn't get any better than bacony brussels sprouts, you haven't tried beery, bacony brussels sprouts. Glazing these little guys with a bottle of Stone Pale Ale adds crisp citrus notes that bring out the horseradishy sharpness of the sprouts. More

A few glugs of hop-heavy Stone Ruination IPA cut right through the richness of this cheesy, garlicky soup. More

I have a huge soft spot for egg drop soup, specifically the Chinese-American version I first tasted as a kid. You know, the kind that's golden yellow with shards of cooked egg? I assume this fond memory is actually based on a bowl of gloopy, bland, and inauthentic egg drop soup, but that's okay. Luckily, this recipe from Andrea Nguyen's Into the Vietnamese Kitchen is the opposite. It is bright, fresh, and dynamic. More

Growing up, I was never a fan of deviled eggs (or anything mayonnaise related, for that matter), but then again, deviled eggs back then consisted mainly of overcooked, slightly sulfurous hard boiled eggs mashed up with Hellman's mayo and a bit of yellow mustard, served too cold. They were the default "serve them anyway, someone will eat them after the guacamole's gone" option at the potluck. I thought I'd swear them off forever. Well, times have changed. More

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One of my earliest memories as a New York kid in the 1980s was when the Greek-owned pizza shop down the street first put up a poster featuring an attractive woman eating a Kronos-brand gyros sandwich. I couldn't get the image out of my head. Since then, I've been fortunate enough to have the opportunity to rigorously sample both women and gyros, and can safely say, it was the gyros that did it for me. Now, before I go any further, I want to clarify by saying that I'm not talking authentic Greek gyros here. I'm talking Greek-American gyros. More