Recipes & Food

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.

Stir-frying makes for the quintessential weeknight supper. It's my go-to method when I have a fridge full of ingredients and a half hour to put dinner on the table. Because the actual cooking is so fast, it's an ideal summer meal—no heating up the apartment with a hot oven or a long-simmering pot. Since ingredients cook so fast and retain so much crunch, it's also the ideal way to showcase all the beautiful spring and summer produce that's around these days—there's no reason that stir-fries have to stick to traditional Chinese ingredients! Asparagus, corn, summer squashes, string beans, pea...

This quick and easy watermelon pizza recipe with berries, and cream cheese icing makes a perfect healthy summer dessert. Ready in 10 minutes!

This easy fudge recipe is part fudge and part truffle mixed with Nutella and topped with hazelnuts.

A rich no-bake oatmeal cookies recipe.

This matzo brittle recipe is an easy Passover treat that's topped with chocolate, caramel, and nuts.

Beefaroni, macaroni and beef, chili mac, Johnny Marzetti, or American chop suey, call it what you will, but whatever its origins, there's one thing for sure: the stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and peppers, and finished with cheese, this is Italian-American comfort food at its finest. Not only that, but it's a ridiculously easy dish to put together, cooked 100% on the stovetop, and requiring nothing more than a pot, a bowl, and about half an hour of your time.