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An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
Here's another way to preserve summer tomatoes—as olive oil smothered tomato raisins.
A rapid-fire way to get soft, sweet onions in only 15 minutes.
A dish of tender roasted eggplant topped with tahini sauce that's good enough to eat over and over.
Our foolproof technique for a smooth, tender exterior and a soft, custardy interior.
Cider vinegar and sugar create a sweet-and-tangy flavor.
Cooking black beans from scratch couldn't be more effortless.
Go from crumbly to smooth and spreadable in no time.
Tender, bitter, herbaceous, and fresh above all else.
Turmeric is the key to the yellow color.
A simple and easy guacamole for any occasion.
Use the liquid from canned chickpeas to make an incredibly light, creamy vegan mayo.
Meet halloumi, your new favorite cheese.
Broiling green beans instead of deep-frying gives them deliciously charred surfaces.
Softened chunks of Asian eggplant braised with garlic, chilies, and soy sauce.
Cheesy, gooey, crisp-crusted, and satisfying.
Summertime for vegetarians! Here are @thefoodlab's two favorite veggie burger recipes.