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A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
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.
Sous vide cooking yields perfect rack of lamb, every time.
A fresh and simple pasta in which uni (sea urchin) takes center stage.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
A steak for the true meat lovers.
For buttery morel mushrooms, a simple treatment is best.
A classic recipe for artichoke hearts, from the heart of Italy.
The most refreshing seafood snack.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
Turn fresh fruit into a saucy ripple for ice cream.
Savory scones for any meal.
A fish burger worthy of the burger name.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
Boil 'em, smash 'em, serve em alongside a stew.
Spring vegetables and Fontina cheese make for a decadent free-form savory tart.
Turn spring vegetables into a creamy pasta sauce instead of soup.
A good mint julep can't be rushed.
The best way to cook a crown roast of lamb—low and slow first, followed by a sear.
A light and refreshing pineapple ice cream that tastes like sorbet.
A light, bright, comforting celebration of spring