Stovetop Recipes

Sauté, simmer, and pan-fry your way through a whole range of stovetop dishes and desserts, from soups and quick-cooking proteins to velvety pudding and rich caramel.

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Stovetop

Instant Ramen Fried Rice: Perfect for Eating All Alone

Instant ramen? Check. Cooked Rice? Check. Egg? Check. Cleared for blastoff!
Stovetop

Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce 

Take the Halal cart home with you.
Stovetop

Sweet and Sour Sauce

Toss it on fried chicken to make the best sweet and sour chicken you'll ever eat.
Stovetop

Crispy, Crunchy, Golden Shredded Hash Browns

The secret to extra-crunchy hash browns: cooking your potatoes in the microwave first.
Stovetop

New Orleans–Style Red Beans and Rice

Red beans and rice are good right away, but they're even better the next day.
Stovetop

Basic Crepe Batter

A simple crepe batter that'll allow you to whip up French crepes for breakfast, lunch, or dinner.
Stovetop

3-Ingredient Stovetop Macaroni and Cheese

So easy, it's practically done before you start.
Stovetop

Ultra-Smashed Cheeseburgers

Maximum crust and maximum flavor.
Stovetop

Spaghetti With Carbonara Sauce

Pasta in a silky sauce of eggs, cheese, pork, and black pepper.
Stovetop

Roman-Style Spaghetti Alla Carrettiera (Tomato, Tuna, and Mushr...

A lightly spicy and flavorful sauce made from tomatoes, tuna, and dried mushrooms.
Stovetop

Sous Vide Steaks

Perfectly even edge-to-edge cooking and foolproof results.
Stovetop

Butter-Basted, Pan-Seared Thick-Cut Steaks

Perfectly cooked butter-basted steak, with a deep brown crust flavored with aromatics.
Stovetop

Old-Fashioned, No-Knead English Muffins

Don't bother preheating your oven. These English muffins are griddled on the stovetop and finished off in the toaster, turning their nooks and crannies golden brown.
Stovetop

Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)

A rich lemon-butter sauce takes these fried cutlets beyond delicious.
Stovetop

Reverse-Seared Steak

You have to try to mess up this easy method of cooking a steak.
Stovetop

Easy Dulce de Leche

How to make dulce de leche from a can of sweetened condensed milk.
Stovetop

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)

Pantry staples (plus one bell pepper) unite for this easy, filling, flavor-packed egg dish.
Stovetop

Paratha (Flaky South Asian Flatbread)

How to make the golden, crispy, chewy South Asian flatbread with flaky layers.
Stovetop

Spinach, Black Bean, and Chipotle Quesadillas

Fresh spinach, black beans, and smoky chipotles combine with Swiss cheese in these crispy, golden-brown quesadillas.
Stovetop

The Best Slow-Cooked Bolognese Sauce

A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Stovetop

Soufflé Omelette With Cheese

Beating the egg whites leads to lofty results.
Stovetop

Sunday Gravy, Any Night of the Week: ‘Nduja-Tomato Sauce

Like Sunday gravy, but make it on a weeknight.
Stovetop

Basic Ragù Bolognese

Hearty, fragrant, with a subtle dairy sweetness.
Stovetop

Miso Tori Paitan Ramen (Creamy Chicken Broth Ramen)

Rich, creamy, and super-savory miso chicken paitan ramen.
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How-Tos

Stir Frying

This Stir-Fry Hack Changes Everything

Chasing the elusive wok hei with a blowtorch.
Japanese

7 Rules for a Better Rice Bowl

Build a better rice bowl.
Taste Tests

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.
Stovetop

Why You Shouldn't Use Nonstick Cookware (Most of the Time)

A couple nonstick skillets are all you really need.
Braising and Stewing

How to Cook a Turkey in Parts

Cut it up, then choose your recipe.
Stovetop

Butter-Basting: A Classic Technique Everyone Should Know

This old-school pan-cooking method is still worth taking for a spin.
Soups and Stews

A Brief Guide to Roux

Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.

Stovetop

How to Season a Cast Iron Pan (It's Easier Than You Think!)

Here's what you do and don't need to do for perfectly seasoned cast iron pans.
Cooking Techniques

The Best Way to Poach Salmon

Our tests reveal the best gentle-cooking method.
Cooking Techniques

How to Make the Crispiest Pan-Seared Fish Skin

Getting crispy pan-roasted fish skin is all about learning to manage heat and moisture.
Fish

How to Make Fish Stock (Fumet)

Scared to make fish stock? Don't be: Under water, the fish don't stink.
Other Seafood

The Food Lab: How to Sear Scallops

These scallops pack a wallop! @thefoodlab shows you the best way to buy and sear 'em.
Stovetop

The Real Rules of Making Polenta

Forget all the polenta dogma you've heard—we have some new rules to share.
Chinese

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.
Stovetop

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

The world of cast iron is packed with myths. Join @thefoodlab as he puts them to rest.
Asian

How to Cook Crispy Tofu Worth Eating

This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.
Cooking Techniques

The Food Lab's Complete Guide to Pan-Seared Steaks

Perfect pan-seared steaks made easy.
Stovetop

How to Buy, Season, and Maintain Cast Iron Cookware

Culture

Cuisine Guides

A Brief Guide to Roux

Roux, a mixture of fat and flour cooked together, thickens classic sauces such as béchamel and velouté, as well as hearty gumbos and étouffées.

Product Recs

Ingredient Guides

We Ate Super-Expensive Wagyu Steaks So You Don’t Have To

We ate way too much rich and fatty beef to deliver this wagyu guide to you.
Breakfast and Brunch

Essential Tools for Cooking Eggs

To really master cooking eggs, you need the right tools in addition to the right techniques.
Roasting

The Baking Steel Griddle is Here

The @bakingsteel Griddle is finally here. Check out @thefoodlab's review and pre-order now!
Stovetop

Equipment: The All-Clad vs. Tramontina Skillet Showdown
Stovetop

How to Buy, Season, and Maintain Cast Iron Cookware