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These are the crispiest, most flavorful roast potatoes you'll ever make.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
The off-the-cob version of Mexican grilled corn.
Take the Halal cart home with you.
A fresh and summery Italian classic.
A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma.
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
The cooling flavor of cucumber infuses every savory spoonful of this icy summer soup.
A gochujang-spiked marinade turns up the heat for this Korean barbecue pork.
Layers of crispy cookies and bittersweet mocha whipped cream—what's not to love?
Crispy skin with silky and tender salmon throughout.
Hazelnut oil is just one of the special ingredients in these rich and nutty ice cream cones.
The essential dipping sauce of Korean barbecue.
The iconic marinated and grilled beef short ribs of Korean barbecue.
Seared on the outside, still like sashimi in the center.
Recipes using the herbal aperitif that adds a punch of (bitter)sweetness to your happy hour.
You know why? (Because chicken thighs are tastier, that's why.)
A celebratory menu for a perfect late-summer picnic.
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.
This deeply savory Japanese omelette comes together in just minutes.
Melty cheese on a stick!
Go from crumbly to smooth and spreadable in no time.
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.
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.
A crab dip, a gratin, a casserole. Call it what you want—it's delicious.
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.
A descendant of paella, with all the global flair of New Orleans mixed in.
After making pistachio ice cream, turn those milk-soaked pistachios into the homemade pistachio paste that's laced into every bite of these fluffy, nutty buns.
How to make the best pistachio ice cream, from whole pistachios rather than paste.
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.
Pan pizza, Motor City–style.
This pasta packs an aromatic punch.
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.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
Flavorful grilled steak fajitas served with sizzled peppers and onions.
This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The slow-cooked, crisply charred effect, no rotisserie required.
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.
Crisp and bitter, the classic cocktail of gin, Campari, and sweet vermouth is dependably delicious, and remarkably difficult to foul up.