How to make baked wings so they're always crispy, with a buffalo wing recipe.

Crispy chicken thighs, creamy and cheesy potato-fennel gratin, and a mustard-beer sauce with just one sheet pan? Yup.

Combine the premise of a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole.

Amazing, spicy red curry cauliflower wings that are baked not fried. They're gluten-free and require just 9 ingredients! Pair with my simple green chutney.

With minimal preparation, you can have an intensely smoky, fruity, fiery salsa on the table to heat up any taco night (or anything else you want spicier, really).

A purely vegetarian rice bowl with a lot of different textures and flavors.

Tender chicken thighs marinated with soy sauce, lime juice, and plenty of spices cook up quickly under the heat of a broiler.

A classic Bolognese lasagna is different from the version most common in the United States. Instead of thick layers of ricotta and mozzarella cheese, lasagne alla bolognese features delicate layers of fresh pasta (spinach is traditional, but plain fresh egg pasta works fine, or even dried in a pinch) coated in a luxurious mix of hearty ragù bolognese (slow-cooked meat sauce) and creamy béchamel (white sauce). It's one of the world's great baked pastas.

Looking for a vegetarian sauce recipe that will up the ante on all your favorite dishes? Try this vegan, wheat-free demi-glace—so rich in flavor, you may never make beef demi again.

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.

For those of you keeping score at home (I know you're out there), yes, this is the third recipe for kung pao chicken that I've published here on Serious Eats in the last seven years. The first version was funky and fiery with fermented chili bean paste, chicken thighs, and leeks. The second version was a decidedly milder version made with bell peppers and celery, just like at those Upper West Side Chinese takeout joints. The version I'm sharing today is based upon the kung pao chicken I tasted at the source in Chengdu: a simpler yet more nuanced version than either, and a near-perfect weeknight dish.

Tortilla española, one of Spain's most famous and beloved national dishes, is nothing more than egg, potato, and onion cooked in olive oil. And yet, when attention is paid to the technique, it's one of the most profoundly delicious dishes imaginable. Here's how to make it.

Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare.

A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry.

Best soup recipes to keep you warm and cozy when it's cold out.

I’ve always dreamed of travelling the globe, living in other places, meeting lots of new faces, feasting all over, and serving food to all my new friends. Wouldn’t that be the life? Well, I’m not going to Bali, or to China or even Mexico or Hawaii, but I am becoming an ambassador. I’m livin’ the dream, baby! Don’t I wish? But really-I’ve been asked to do some giveaways and write one post a month for Whole Foods and I’m excited. They give me a few suggestions each month and I can write whatever I want. Like they think I wouldn’t? And the good news is that you-yeah, that means YOU-my faithful readers get to have fun, too! I have the pleasure of giving away three giveaways to anyone in the US. Sorry, that this isn’t a worldwide thing, but I would include you if I could! This is like their Halloween bag, but I think the pretzels and the bunny grahams would be great in someone’s lunch box. And my manservant has been eating the little pretzel bags as snacks. Personally, I’d immediately hide the peanut butter cups somewhere where no one can find them- like in your lingerie drawer- …

If you can make a Swiss meringue, you've got what it takes to whip up this fluffy cheesecake. Its mousse-like nature demands a few bowls to prepare and combine the individual components, but it more than makes up for that inconvenience with its no-bake format, week-long shelf life, and airy texture—a trio of factors that give it real power as a make-ahead holiday dessert. It's tangy, light, and none too rich, a.k.a. the perfect conclusion to any hearty meal.

A rich and creamy nut soup of Cherokee origin, kanuchi has few ingredients but a world of deep nutty flavor.

This aromatic, heavily spiced potato and cashew curry pairs perfectly with hot rice or naan.

The classic grilled cheese sandwich in its ultimate form: toasted on the inside and out (to add buttery flavor and promote even melting), and cooked low and slow for deep, even browning.

You know that scene in the movie where the nerdy hero or heroine finds inner confidence and suddenly becomes much more interesting and much more attractive to the rest of the world? That hero is beef stew and its time for confidence is now. The beef stew of my dreams starts with large tender, juicy chunks of beef coated in a sauce that is rich and intense but not heavy or muddy (and that sauce had better be clean and glistening). It has vegetables that are more than just filler, but bring a complementary texture and flavor to the party. After dozens of pounds of stewed beef and scores of ex...

What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.

To be frank, I'm not 100% certain where this dish of tender chicken and white beans bound in a creamy, fresh green-chili sauce topped with shredded cheese comes from. In fact, I wouldn't be surprised if the recipe actually originated on the back of a wrapper from a can chopped green chilies. But our version is better than that. Much, much better. Tender, creamy, spicy, and bright, this is the stuff even a dyed-in-the-wool chile con carne traditionalist will dip their finger into when they think nobody is watching.

This thick and creamy tomato soup contains only a splash of cream. The real secret to its consistency is carrot purée, which also provides sweetness to mellow the acidity of tomatoes, creating a hearty soup that feels like a meal on its own.

Few things are as gratifying on a cold day as a warm bowl of soup, and this is one arena in which vegetarian dishes can really stand out. We've put together a collection of 19 of our best vegetarian soup and stew recipes—including a bunch of vegan ones, like our rich, creamy (yet dairy-free!) 15-minute tomato soup and a stick-to-your-ribs concoction with all the flavors of a loaded baked potato.

This recipe starts off with crumbled Italian sausage cooked down in a bit of butter. I sauté a few types of mushrooms in the rendered fat, then flavor them with shallots, garlic, and a little bit of soy sauce and lemon juice. They get finished in a simple creamy sauce flavored with Parmesan cheese. Add some pasta, top it all of with crisp bread crumbs, bake it directly in the cast iron pan you cooked it in, and you've got yourself a one-skillet meal fit for normal everyday folks who perhaps might occasionally feel like kings.

It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.

With just a handful of ingredients—mostly ripe cherry tomatoes, basil, garlic, olive oil, and Parmesan—you can make a delicious fresh tomato sauce for pasta in 10 minutes flat.

One of the most basic pasta sauces, aglio e olio uses just garlic and olive oil (and maybe a pinch of red pepper flakes for heat). It sounds too simple to be good, but it's among the best.