These are the crispiest, most flavorful roast potatoes you'll ever make.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
Bring Thai street food into your backyard with these simple skewers.
Take the Halal cart home with you.
A frosty version of the classic.
Perfectly even edge-to-edge cooking and foolproof results.
Creamy, spicy, rich, and sweet.
Not only does sous vide cooking produce an exceptional version of confit duck leg, it's far easier than the traditional method. [Video: The Serious Eats Team] Read the Full Article
A nutty, savory take on buttermilk biscuits that's as pretty as it is flavorful.
A complex and nutty approach to hazelnut ice cream.
Melty cheese on a stick!
Skewer and charcoal-grill your al pastor for miniature, at-home trompo rotisserie-cooking.
Go from crumbly to smooth and spreadable in no time.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
Tart and spicy—just what your pulled pork is asking for.
What to make with the best of your farmer's market tomato-haul this season.
All the fixings for a perfect ice cream sundae.
10 vegan desserts to satisfy your summer sweet tooth.
Crispy skin and tender pink meat in a bright, citrusy sauce.
Bright and fragrant citrus finds its way into this comforting bowl of spaghetti.
Poach, dress, and go.
Young zucchini, yellow squash, and an utterly simple recipe.
Tender, bitter, herbaceous, and fresh above all else.
The classic French side dish in its simplest, most perfect form.
Simple, fast, and foolproof.
The taste of summer in a bowl.
Sweet, minty, and subtly spiced.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
Spring vegetables and Fontina cheese make for a decadent free-form savory tart.
A simple but concentrated lemon-based seasoning for ramen and other dishes.
The world's easiest pancake? Possibly.
When you make steak at home, don't forget the sides.
Stir-fried rice noodles with shrimp, pork, and vegetables.
Never overcook your salmon again.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Tenderized octopus, lightly grilled and dressed with lemon and olive oil, makes a perfect summery starter.
It will be hard not to put this sauce in and on everything.
Crisped over an open flame.
A super-simple Hawaiian raw-fish classic.
American buttercream crossed with a dark ganache creates a super-chocolaty frosting hybrid.
Just like olive oil cake, but made with roasted pistachio oil.
A fresh and summery Italian classic.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
Three different tomato sauces blend to make a perfect, harmonious whole.
This pasta packs an aromatic punch.
The best pesto is still made the old-fashioned way.
Pan pizza, Motor City–style.
Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Easy to make, fresh pasta is worth the effort.
Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Light seasoning helps fried rice shine.
The off-the-cob version of Mexican grilled corn.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
The slow-cooked, crisply charred effect, no rotisserie required.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
These special tacos are sold by bicycle vendors in Mexico, and they get better as they sit.
The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec.
How do you make an Old Fashioned? With simple, classic ingredients and nothing more.
The stiff, smooth union of whiskey and vermouth is a classic of the cocktail canon.
A garnish of green olives makes a surprisingly delicious partner for this tangy, slightly bitter mix.
Bourbon, lemon, and honey combine for a cocktail that's perfect in all seasons.