Recipes & Food

Tender poached chicken and homemade Madras curry powder come together in this rich and flavorful curry chicken salad.

The ones the Serious Eats staff kept turning to again and again this year.

Instantly upgrade boxed cake mix, make better pasta with one simple ingredient, and so much more.

Freezing and thawing tofu transforms its texture, making it the perfect vehicle for flavor.

Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love.

For the best roasted sweet potato, freeze it first.

From a Vitamix blender to a Breville oven, there's no shortage of deals this year. We share what our team is most excited to buy this Black Friday.

Moist and tender cornbread muffins made with canned creamed corn.

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.

Getting fresh, still-squeaky cheese curds can be tough, which is why cheesemaker Gianaclis Caldwell has shared this easy recipe for homemade cheese curds

Chef John's savory feta cheese French toast is served with a spiced honey syrup that's so delicious, you won't miss the classic recipe.

This spicy-sour noodle salad comes together in minutes.

Perhaps you buy your candy in bulk and have far too much left over after the holiday. Maybe you're throwing a Halloween bash and need a showstopper to feed a crowd. Or you're just feeling gluttonous. No judgments here. Be warned, though: This is the ice cream cake to end all ice cream cakes.

Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi.

By understanding the science behind No-Knead Bread, we can modify the recipe to fit many different baking situations, even improving its flavor.

A recipe for a quick, rich vegetable broth perfect for vegetarian or vegan dishes.

McDonald's chicken nuggets are famous for their uniform and tender meat, savory flavor, and crisp coating. Here's how to make a replica version at home.

Classic cole slaw of deeply flavored, sweet-and-tangy cabbage. The secret is to do a rapid purge of excess cabbage liquid with a quick cure of salt and sugar before tossing the shreds in a creamy dressing.

A bright, savory, sour, and sweet salad with coconut-infused corn, crunchy long beans, and crumbled salted duck egg.

A primer on potato starch and its many uses, with recipes.

Like any stew or braise, chili needs time, unless you pull out your pressure cooker, as we do here. This quick chili recipe works with canned or dried beans and ground or chunky beef.

A blend of chilies and spices provide this classic Texas chili con carne with maximum depth of flavor.

The recipe we're discussing now is real-deal chile con carne, old school Texas style. What does that mean? First of all, absolutely no beans. No tomatoes. Indeed, there's very little that goes into the pot other than beef and chiles (and plenty of both!). That doesn't mean there aren't a few things to discuss, however. Let's get to it.

Shepherd's pie, the British casserole of minced meat and vegetables topped with buttery mashed potatoes, delivers perfection in every bite. This version features extra-rich and creamy mashed potatoes and a hearty, carrot- and pea-studded meat sauce, made ever so slightly in the style of a classic Italian ragù.

Braised brisket can take hours and hours to cook, but with this pressure cooker version, you can shave off a big chunk of the cooking time.

If you want to render some chicken fat, turn to your microwave.

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.

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.

Pizza need not have sauce or cheese in order for it to be insanely delicious. Exhibit A: Pizza Bianca. The long, flat, lightly dimpled, flecked-with-coarse salt, crisp-on-the-outside, just barely chewy bread sold by the square in Rome (or Sullivan street, if you prefer). Jeffrey Steingarten wrote at length about finding the perfect slice of pizza bianca at Forno, a bakery in Rome's Campo de' Fiori. I've been there. It's f*&king phenomenal (just ask Ed—he tasted pretty much the whole menu last May. My goal this week at The Pizza Lab is to bring some of that crisp, chewy, olive-oil soaked magic into my own kitchen.

This truly is THE best Instant Pot Chicken Noodle soup recipe. It is creamy, thick, and chock full of veggies and homemade noodles. Just read the reviews!