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

These Salty-Sweet Soy-Glazed Potatoes Are Korean Banchan Perfection

Sticky, sweet, and salty spuds

Stovetop

Butter-Basted, Pan-Seared Thick-Cut Steaks

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

Stovetop

’Nduja Gives This Easy Weeknight White Bean Stew a Funky, Spicy Twist

Beans and greens get a spicy, funky, porky boost.

Stovetop

Reverse-Seared Steak

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

Stovetop

Sous Vide Steaks

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

Stovetop

Sweet and Sour Sauce

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

Stovetop

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

Take the Halal cart home with you.

Stovetop

Classic Steak au Poivre

Divide the pepper, then conquer this recipe.

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

Fried Rice With Chinese Sausage, Cabbage, and Torch Hei

Make good fried rice great with a simple wok hei hack.

Stovetop

Crispy, Crunchy, Golden Shredded Hash Browns

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

Stovetop

Pan-Seared Duck Breast

Crispy skin and tender pink meat in a bright, citrusy sauce.

Stovetop

Easy Dulce de Leche

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

Stovetop

Perfect Pan-Seared Steaks

An even crust and deeply flavorful pan-seared steak.

Stovetop

XO Sauce

It'll be hard not to put this sauce in and on everything.

Stovetop

Seared Sea Scallops With Leek Risotto and Lemon-Brown Butter Sauce

One bowl makes for a satisfying, fancy-looking, and easy dinner.

Stovetop

The Best Slow-Cooked Bolognese Sauce

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

Stovetop

3-Ingredient Stovetop Macaroni and Cheese

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

Stovetop

Indian Village Chicken Curry

An intensely spicy, flavorful, and satisfying rustic chicken curry.

Stovetop

The Best Chili Ever

This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.

Stovetop

Spaghetti With Carbonara Sauce

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

Stovetop

Perfect Steamed Boiled Eggs

For the most evenly cooked, tender hard-boiled eggs, forget the boiling water.

Stovetop

Mexican Street Corn Salad (Esquites)

The off-the-cob version of Mexican grilled corn.

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Cooking Techniques

This Stir-Fry Hack Changes Everything

Chasing the elusive wok hei with a blowtorch.

Chicken

7 Rules for a Better Rice Bowl

Build a better rice bowl.

Grilling, Smoking, and Barbecue

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.

Equipment

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

A couple nonstick skillets are all you really need.

Turkey

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.

Cooking Techniques

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.

Soups and Stews

How to Make Fish Stock (Fumet)

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

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.

Stovetop

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.

The Vegan Experience

How to Cook Crispy Tofu Worth Eating

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

Steak

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

Perfect pan-seared steaks made easy.

How to Buy, Season, and Maintain Cast Iron Cookware

Stovetop

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.

Grilling, Smoking, and Barbecue

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.

Stovetop

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

How to Buy, Season, and Maintain Cast Iron Cookware