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Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
So easy, it's practically done before you start.
A few unexpected ingredients and an oven-based technique produce a supremely rich, silky Bolognese.
Easy roasted mushrooms with olive oil and herbs.
A flavor-packed, sweet-and-sour, hearty weeknight dinner of chicken and sausage.
The best cooking method for the most tender cut of meat around.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
Unleash the power of fresh spices.
Take a trip to Beantown's greatest bean dish.
A full meal in a bowl.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
Red bell peppers and tomato give this delicious stew just a hint of summer warmth.
This classic Italian dish of braised veal shanks is hearty and deeply rich.
The pressure cooker makes beef stew that's short on time, but long on flavor.
Got a pot and 30 minutes? You have what it takes to make caldo verde.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
This all-belly porchetta is as rich and crisp as it comes.
A no-fuss method for classic apple pie.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
A special salt is the key to this amazingly easy mac and cheese.
It's all about the caramelization and browning.
A transporting cold-weather pasta dish.
The ultimate creamy-in-the-middle, crispy-on-top casserole.