The official credit card of Serious Eats
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.
A bold, hearty, sauce that's delicious on almost anything, and just happens to be vegan.
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.
Turn spring vegetables into a creamy pasta sauce instead of soup.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
A steak for the true meat lovers.
Sous vide cooking yields perfect rack of lamb, every time.
A fish burger worthy of the burger name.
Simple but satisfying fruit bars, made with your favorite fresh fruit or jam.
The most refreshing seafood snack.
A classic recipe for artichoke hearts, from the heart of Italy.
For buttery morel mushrooms, a simple treatment is best.
Savory scones for any meal.
Turn fresh fruit into a saucy ripple for ice cream.
A light and refreshing pineapple ice cream that tastes like sorbet.
A good mint julep can't be rushed.
Spring vegetables and Fontina cheese make for a decadent free-form savory tart.
Now that you've made XO sauce, start flavor-flexing by using it in a simple citrus salad.
A light and tangy ice cream that's as refreshing as it is delicious.
The classic flavors of spring.
Spring is bright and green, and that's what this pasta should be, too.
Spring is in the air, and these lighter, more refreshing recipes are in our minds.