Recipes & Food

As someone who grew up dreading bland, under- or over-cooked cauliflower, this recipe is a game-changer. The high heat of the grill gives the vegetable its crisp exterior, while an earthy spice rub delivers a ton of flavor.

The intense heat of a charcoal chimney starter will blister sugar snap peas without overcooking them.

Fire up the grill and get dinner on the table in 45 minutes or less.

If food trucks have shown us anything, its that Korean fusion isn't going anywhere any time soon. Well, except maybe your kitchen, assuming it hasn't already made its way there. These tacos, filled with crispy sweet-and-spicy tofu, tangy quick-pickled cucumbers, and a crunchy cabbage slaw, make for an awesome option whether you're planning a taco night or a Meatless Monday.

Really great Southern fried chicken needs two things: juicy, flavorful meat and an ultra-crisp and crunchy crust. Here are four quick and easy ways to achieve both. The best part? These tricks will work for any Southern fried chicken recipe you've got.

I hate to be one of those annoying mad literalists, but doesn’t it seem like the classic deviled egg—delicious and perfect though it may—is a bit lacking in...

We've picked a few of our favorite fruit-based hot sauces for summer.

How to cook Huauzontles Recipe I learned how to cook huauzontles from my husband’s aunt Isabel, when I was just a newlywed, about 3 decades ago. Aunt Isabel was a cooking instructor for many years

Homemade Italian sausage is formed into patties and stuffed with nuggets of mozzarella cheese. Then, the burgers are heavily pepper-crusted on the rims and finished with a dollop of creamy ricotta, red sauce, and fresh basil. Perhaps best of all, though, is the garnish of vinegar peppers that roast in the oven (or, alternately, cook in a tin right on the grill).

Deeply savory, tantalizingly aromatic, often fatty and rich, salumi are a testament to the unstudied opulence of Italy's so-called peasant foods. But salumi come in so many forms—sweetly hammy and smooth mortadella; spicy, spreadable 'nduja; lean and beefy bresaola—that it can be a struggle to answer one basic question: What, exactly, are they? Consider this your essential guide.

Breville recently came out with a countertop pizza oven that reaches temperatures fit for making real-deal Neapolitan pizzas. We tried it out in the Serious Eats test kitchen.

The core items you'll need to get started making great Mexican food at home.

Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. This is mozzarella you eat when it's still warm, and it never goes into the fridge. Here's how to make it at home.

Fluffy, tender cauliflower rice made green thanks to a blend of peppers and herbs! Just 20 minutes and 8 ingredients required.

Everyone loves chicken, but people almost always cook it wrong! Learn the thermal principles and tips you need to cook juicy, tasty chicken every time.

A double whammy of fresh strawberry purée and freeze-dried strawberries gives this pale-pink layer cake an all-natural flavor and color, without interfering with its light and fluffy crumb.

Last week on Serious Eats, community member HeartofGlass asked: "How many different kinds of regional varations of pizza exist?"\r\n\r\nI figured I'd compile a list of all the styles I've eaten or heard or read about. From the various New York and Chicago styles to others you may have never even heard about, you're sure to find a style you dig here.

Flecked with black sesame seeds, these buttermilk biscuits have a beautiful nuttiness that pairs well with everything from fried chicken to Japanese onsen tamago.

A kimchi-and-buttermilk brine tenderizes and seasons chicken thighs, which are then fried until they're super crisp and stacked on a tender toasted bun or a flaky and buttery homemade biscuit.

Get Homemade Mild Italian Sausage Recipe from Food Network

It's easy to make your own Italian-style sausage with a lot of delicious herbs and spices. Freeze for later, or refrigerate and use in your favorite recipes after 12 hours.

Check out the video below for tips on stretching, topping, and baking your dough: This recipe works well with Jim Lahey's No Knead Broccoli Rabe, Garlic, Ginger, and Thai Chili Pizza. Note from Lahey: While I'm not picky about the...

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits.

I've always been a saucehead—born and bred—and grilling season is no exception. In fact, my affinity for sauce is only heightened during these summer months...

One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.

After many hours at low heat in a smoker, pork shoulder comes out silky, tender, with a crusty and crunchy bark, and ready for shredding into terrific pulled pork.

Pulled pork is one of the more forgiving recipes in the world of barbecue. Season it well, smoke it low and slow, and you're pretty much guaranteed to get incredible results, perfect for sandwiches or just eating with your fingers.

With a few key ingredients to highlight their natural flavor, raw pistachios of any type can be made into a thick and versatile paste.

If you've ever made pistachio ice cream that didn't really taste like pistachios, chances are your task was thwarted by musty pistachio skins. Fortunately, removing that papery peel is an easy (though time-consuming) task.