While researching Texas Eats Robb Walsh set out on a journey of Chicken-Fried Steak discovery. He ate his way around rural Texas, seeking out the best versions of this big Texan standard. Some where memorable, and some not so much, but if you've ever experienced the weighty dish known as the CFS, you've got to hand it to Walsh, his search for the best steak was a stomach stretching exercise to say the least. More

A simple, hearty spin on a classic: chunky grilled bread rubbed with garlic and topped with stewy shrimp full of white beans, white wine, a touch of butter, and even more garlic. Perfect for date night with someone you've been with for a long time... More

Note: Exclude the anchovies to make this a vegetarian sandwich.... More

Adapted from The Art of Simple Food. [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... More

Buttery shortbread is imbued with finely diced pieces of chocolate covered toffee. More

This recipe is my attempt to re-create the original version of this pie from the Brooklyn pie shop, Four and Twenty Blackbirds. It comes pretty darn close to replicating the original, which features a flaky all-butter crust, a layer of rich ganache, and a layer of gooey oatmeal that gets all caramelized and crisp on top. More

These pocket sized desserts from Handheld Pies are not exactly like the slice you'd find at your local diner, and the fact that it comes in a jar is only the beginning. More

Cornwall's contribution to the world of meat pastries is a simple hand pie filled with meat and root vegetables. Although the Cornish Pasty Association has strict rules regarding what exactly can go in an official Cornish pasty (beef, turnip, potato and onion), on this side of the pond it's safe to add a few extra ingredients other than the essentials. Traditionally, this pie is meant to eat standing on a lunch break, but add a pot of tea or some strong ale and light green salad and these humble pasties can be the cornerstone of an excellent brunch. More

[Photographs: J. Kenji Lopez-Alt] Note: For best results, use a scale set in grams. 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... More

Both toasted chopped hazelnuts and hazelnut flour are used in these nutty chocolate chunk scones. More

Softer and fluffier than focaccia or pizza, think of this as a flat loaf of very flavorful bread topped with gooey cheese. If you want it a little crisper, just bake it longer. And here's a bonus: you can make it well ahead of time, then reheat it in the oven so you've got warm bread with melty cheese whenever you need to serve it. More

Buttery Bearnaise sauce makes for a tasty burger at Neighborhood, a craft beer-focused bar/restaurant in downtown San Diego. More

I think it's best to use a dry sparkling wine to pair with the fruit, or the cocktail ends up cloyingly sweet and tasting like a bad hangover waiting to happen. I used a dry sparkling brut rosé from Alsace, France (Lucien Albrecht Cremant d'Alsace, made from 100% Pinot Noir grapes), which imparts a lovely pinkish hue. A dry Prosecco would be excellent as well. More

The standard Pimm's cup is made by mixing Pimm's with "white lemonade" (a.k.a. Sprite or 7-Up) along with chopped fruit and ice. More

Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured... More

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When I first learned how scallion pancakes are made, I was floored. Whoah, ancient Chinese secret! was what ran through my head. It took me several years to realize that conceptually, the method is almost identical to that of making puff pastry, croissants, or any number of laminated pastries, which makes scallion pancakes a perfect subject for exploring in this week's Food Lab. More

In small amounts, rosewater lends a subtle floral note to beverages. Rose goes particularly well with fruit, which is why we've paired it with lychee in this alcohol-free tipple. The lychee syrup is sweet, the lemon tart, and the rosewater fragrant, making for a drink that's both exotic and strangely familiar. More

Another ingenious leftover chicken recipe from Mindy Fox's A Bird in the Oven and Then Some, this Whole Wheat Spaghetti with Roast Chicken, Shredded Brussels Sprouts, and Parmesan is a perfect farewell to brussels sprouts season. Thinly shredded and sautéed with a butter and olive oil, the brussels sprouts are mixed with shredded chicken, golden fried slices of garlic, and loads of grated Parmesan. More

Chicken Kara-age AKA Japanese fried chicken (or JFC for short) is a total crowdpleaser. These little chunks of soy-sake-ginger marinated chicken coated in cornstarch and deep-fried until golden have a tendency to disappear almost as quickly as they come out of the fryer. More

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Just what makes Paula's Kit Kats so over-the-top? Just two sticks of butter, 1 1/3 cups of sugar, and a profusion of graham cracker crumbs, peanut butter, chocolate chips, and butterscotch chips. If you've ever watched her show or read one of her cookbooks, than you know Paula Deen is not one to practice restraint. More

Author Linda Carucci asserts that the disdain most chefs have for granulated, spice-cabinet garlic powder is unmerited. Call me a convert: this is darn good chicken. More

As she was growing up, Melissa Clark's childhood love for lemon bars came from a classic, kid-friendly cookbook, Charles M. Schulz's Peanuts Cookbook. These sweet-tart favorites of Lucy were most likely nibbled in between patients at her her psychiatric help booth and enjoyed by the entire Clark clan. More

It's a funny name, and it's a fun loaf of bread. I don't know what it is about pull-apart loaves, but they invite nibbling. People who would normally eat one slice of bread often find themselves unable to resist pulling off just one more little bit. And then one more. And then this little piece is dangling ... this bread simply doesn't last long. When most people think of monkey bread, they think of the cinnamon-sugar version, but there's no reason why you can't make an herby, savory version that's perfect for lunch, brunch, or dinner. More

The original is made with ground beef and white rice; I used turkey and millet and was very happy with the results. The cilantro, also my addition, is nice but not necessary; add it only if you have it around. I make my own chili powder; you may use any store-bought or homemade powder you like (just watch the salt if it's store-bought) or make up your own spice blend of cumin, oregano, and a dot of cayenne. More

If it's somewhat shocking to put an entire package of bacon into a single quiche, it's also, unsurprisingly, over-the-top delicious. I was worried that two eggs wouldn't make enough custard, but I wouldn't change a thing about the filling. More