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Bitter greens and sweet peaches are the perfect match for meaty and flavorful pan-seared flank steak.
For charred but still crisp grilled broccolini, cook it directly over a chimney starter.
A mayo-free coleslaw spiked with just enough chili heat to cut through the creaminess.
Roasty and rich.
Shaved and pickled carrot, tossed in a spice-scented dressing studded with tart barberries and fresh dill.
One pan, tender clams, juicy tomatoes, and a delicious broth.
Same basic idea, slightly different form. Oh, and they're easier, too.
Kick up your ranch game by stirring in some homemade harissa.
Asparagus pickles, infused with the flavors of France.
This one's dessert-ready.
Fresh, funky, and flavorful.
All the texture and flavor of a restaurant dish with none of the hassle.
The classic Greek cheese dish gets an upgrade with walnuts and honey.
Sweet grilled shrimp get a North African spin.
Corn, meet gochujang.
Winter produce will save you from your romaine-salad rut.
One pan, a whole spectrum of ingredients and flavors.
Fresh goat's-milk gelato, shot through with a gooey ribbon of raspberry syrup.
These summer rolls get their refreshing crunch from juicy watermelon and jicama.
Tart tamarind, smoky palm sugar, and hot cayenne get together in this popsicle inspired by the Pelon Pelo Rico candy.
Crisp, earthy, and slightly smoky.
Spicy tuna mayonnaise and peak-season tomatoes—the passionate summer fling you've been waiting for.
For the best char-grilled, tender-crisp asparagus, cook it directly over a chimney starter.
For the best blistered, tender-crisp grilled sugar snap peas, cook them directly over a chimney starter.