Recipes & Food

An easy no-knead homemade bread recipe with tips and tricks for baking artisan bread loves at home.

Gimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.

Korean knife-cut noodle soup features tender and slippery fresh wheat noodles and a balanced selection of vegetables.

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.

It's good to recognize your flaws, but it's also good to recognize your skills. If there's one thing I know I'm good at, it's making kickass quesadillas. Not authentic, not fancy, not gourmet; just tasty. I mean, let's be honest: You can microwave some pre-shredded cheese on a tortilla, fold it in half, and end up with something tasty. But I'm talking really frickin' tasty here.

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

Black sesame paste has a deep, earthy flavor with an edge of bitterness. With the help of little more than lemons and olive oil, it's transformed into a dressing for tender roasted carrots, which makes for a visually striking dish with contrasting flavors.

Spiced roasted carrots get a cooling dollop of crème fraîche.

These carrots develop a natural sweetness as they're roasted on the grill. A finishing brush with a honey and soy sauce mixture leaves them with a glistening glaze that has a salty depth and a mild ginger and garlic bite.

10-ingredient samosa potato cakes with peas and a 5-ingredient green chutney. The perfect side dish to any Indian meal!

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.

Best Super Bowl wing recipes for the oven, air fryer, and more.

Best copycat soup recipes for Chili’s, Olive Garden, Panera Bread, and more restaurants.

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.

This is my favorite salsa, hands down, and that's coming from someone who loves salsa. Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. The fact that it only has four real ingredients, you can make it in 20 minutes, and it requires pretty much no knife work or clean up is just the icing on the cake (or the salsa on the taco, maybe).

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.

All the hangover-friendly breakfast recipes you need to feel like yourself again on New Year's Day.

Delicate, uber-fluffy angel food cake is one of the easiest recipes I know: Just throw some cold egg whites and sugar into a bowl, whip 'em up, and stop before they're stiff. After that, it's simply a matter of stirring cake flour into the glossy meringue and baking the whole thing off. With this approach, you and the egg white proteins stay relaxed, making collapsed cakes and angel food anxiety a thing of the past.

This recipe is about as close as you can get to wood-burning oven-style Neapolitan pizza without having to void the warranty of your oven. The Antimo Caputo Tipo "00" Italian bread flour called for helps improve the texture, but is...

Rillettes are an entertainer's godsend. They're cheap, they're delicious, and they sound fancy. Your guests will think you worked hard on it. You didn't.

Swedish meatballs, stars of 1960s-era cocktail parties and IKEA shopping trips, are, on the surface, pretty simple: a mix of pork and beef that's lightly spiced and served with a rich gravy. Getting them just right, though, requires some fine-tuned tinkering. Here's our ultimate version, as good on a plate with buttery potatoes and lingonberry jam as speared on a toothpick.

Don’t get us wrong. Grandma’s baked butternut squash—doused in butter, sprinkled with brown sugar—is great. But there are all sorts of winter squashes on offer at the market these days and no end to the fun things you can do with them. Among our favorites: kabocha, a generic term for several Japanese varieties characterized by their squat shape and sweet, rich, yellow flesh. Best of all, kabochas’ deep-green skin softens nicely as it cooks, meaning you can often skip the pesky peeling step. Here, we rest the kabocha in salt and sugar, then confit it in clarified butter to create an almost fudgelike texture. Smooth, but not too smooth, the squash should push back a little as you bite into it. We give it a hit of lemon juice for brightness and then garnish with toasted hazelnuts, chives, and a flurry of ricotta salata before serving. Feel free to sub in other squashes such as butternut (you know, if Grandma’s coming over), but in that case you’ll need to peel the skin off before you cook. Got leftover hazelnuts? You can always use them in our sexy Microwaved Radicchio Salad.