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A fresh and simple pasta in which uni (sea urchin) takes center stage.
A modern approach to one of America's most iconic desserts.
Hearty vegetable soup, any way you like it.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
Sous vide cooking yields perfect rack of lamb, every time.
A steak for the true meat lovers.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
The most refreshing seafood snack.
A classic recipe for artichoke hearts, from the heart of Italy.
Savory scones for any meal.
A fish burger worthy of the burger name.
Boil 'em, smash 'em, serve em alongside a stew.
For buttery morel mushrooms, a simple treatment is best.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
Turn spring vegetables into a creamy pasta sauce instead of soup.
A good mint julep can't be rushed.
This eggless mousse is light, creamy, and refreshing, with an herbal aroma that pairs beautifully with fresh fruit.
Turn fresh fruit into a saucy ripple for ice cream.
Mix things up with chewy apricots, cherries, and candied orange peel.
Spring vegetables and Fontina cheese make for a decadent free-form savory tart.
A light and refreshing pineapple ice cream that tastes like sorbet.
Tender, bitter, herbaceous, and fresh above all else.
Spring is in the air, and these lighter, more refreshing recipes are in our minds.