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

Filipino-Style Chicken Adobo

Salty, savory, and incandescent with acidity, chicken adobo is a stellar addition to your weeknight recipe rotation.
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

The Best Slow-Cooked Bolognese Sauce

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

Sous Vide Steaks

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

Reverse-Seared Steak

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

Easy Dulce de Leche

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

Butter-Basted, Pan-Seared Thick-Cut Steaks

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

Crispy, Crunchy, Golden Shredded Hash Browns

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

Indian Village Chicken Curry

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

Cajun Gumbo With Chicken and Andouille Sausage

Thick, hearty, loaded with flavor, and entirely customizable.
Stovetop

Thanksgiving Stuffed Roast Pumpkins

A better vegetarian answer to the turducken.
Stovetop

Rich and Hearty Beef Barley Soup

A full meal in a bowl.
Stovetop

Perfect Steamed Boiled Eggs

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

Pan-Seared Duck Breast

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

The Best Turkey Gravy

A perfect accompaniment for turkey, mashed potatoes, and stuffing.
Stovetop

Mexican Street Corn Salad (Esquites)

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

Ultra-Fluffy Mashed Potatoes

We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Stovetop

Classic Butternut Squash Soup

It's all about the caramelization and browning.
Stovetop

Caldo Verde (Portuguese Potato and Kale Soup With Sausage)

Got a pot and 30 minutes? You have what it takes to make caldo verde.
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How-Tos

Kitchen Tips

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.
Steak

Butter-Basting: A Classic Technique Everyone Should Know

This old-school pan-cooking method is still worth taking for a spin.
Ingredient 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.

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.
Poaching

The Best Way to Poach Salmon

Our tests reveal the best gentle-cooking method.
Stovetop

How to Make the Crispiest Pan-Seared Fish Skin

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

How to Make Fish Stock (Fumet)

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

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.
Cooking Techniques

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.
The Food Lab

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.
Stir Frying

How to Cook Crispy Tofu Worth Eating

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

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

Perfect pan-seared steaks made easy.
Equipment

How to Buy, Season, and Maintain Cast Iron Cookware

Culture

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.

Product Recs

Buying Guides

Essential Tools for Cooking Eggs

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

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