Christmas Ultra-Crispy Slow-Roasted Pork Shoulder Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. J. Kenji López-Alt
Cinco de Mayo Classic Margarita Recipe The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. The Serious Eats Team
Dairy-Free Rich and Creamy Tonkotsu Ramen Broth A tonkotsu just like the one at your favorite ramen shop. J. Kenji López-Alt
Bread Basic Neapolitan Pizza Dough The key to great Neapolitan pizza crust is a good long fermentation. J. Kenji López-Alt
Bread Basic New York-Style Pizza Dough Bring a taste of New York City anywhere with this simple recipe for the all-American slice. J. Kenji López-Alt
American Cajun Gumbo With Chicken and Andouille Sausage Thick, hearty, loaded with flavor, and entirely customizable. Daniel Gritzer
Chinese Sweet and Sour Sauce Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat. Joshua Bousel
Condiments and Sauces Traditional Toum (Lebanese Garlic Sauce) A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma. Sohla El-Waylly
Dairy-Free Reverse-Seared Steak You have to try to mess up this easy method of cooking a steak. J. Kenji López-Alt
Condiments and Sauces Puerto Rican Sofrito A fresh mixture of onions, cubanelle peppers, garlic, and herbs. Joshua Bousel
Dairy-Free Sous Vide Barbecue Pork Ribs When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better. J. Kenji López-Alt
Breakfast and Brunch Crispy, Crunchy, Golden Shredded Hash Browns The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first. Nick Kindelsperger
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
Christmas Ultra-Crispy Slow-Roasted Pork Shoulder Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. J. Kenji López-Alt
Cinco de Mayo Classic Margarita Recipe The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. The Serious Eats Team
Dairy-Free Rich and Creamy Tonkotsu Ramen Broth A tonkotsu just like the one at your favorite ramen shop. J. Kenji López-Alt
Bread Basic Neapolitan Pizza Dough The key to great Neapolitan pizza crust is a good long fermentation. J. Kenji López-Alt
Bread Basic New York-Style Pizza Dough Bring a taste of New York City anywhere with this simple recipe for the all-American slice. J. Kenji López-Alt
American Cajun Gumbo With Chicken and Andouille Sausage Thick, hearty, loaded with flavor, and entirely customizable. Daniel Gritzer
Chinese Sweet and Sour Sauce Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat. Joshua Bousel
Condiments and Sauces Traditional Toum (Lebanese Garlic Sauce) A creamy and pungent garlic paste, perfect for grilled meats or in a traditional chicken shawarma. Sohla El-Waylly
Dairy-Free Reverse-Seared Steak You have to try to mess up this easy method of cooking a steak. J. Kenji López-Alt
Condiments and Sauces Puerto Rican Sofrito A fresh mixture of onions, cubanelle peppers, garlic, and herbs. Joshua Bousel
Dairy-Free Sous Vide Barbecue Pork Ribs When done properly, ribs cooked sous vide are every bit as good as traditional barbecue, if not better. J. Kenji López-Alt
Breakfast and Brunch Crispy, Crunchy, Golden Shredded Hash Browns The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first. Nick Kindelsperger
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd
Appetizers and Hors d'Oeuvres The Case for Conservas: A Guide to Iberian Canned Fish and Seafood The best way to get started with Iberian tinned fish is to open a can. Megan Lloyd