Layer strawberries, whipped cream, and vanilla wafers for a minimal-effort no-bake dessert that’s easy enough for a weeknight, but also celebratory enough for a special occasion. | Continue reading
These Caribbean recipes will take you island hopping from Jamaica to Cuba to Puerto Rico—with dishes layered with spicy, smoky, savory, and sweet flavors unique to each country. From jerk pork, salt fish fritters, picadillo, and fried plantains to tropical eggnog, we've got you c … | Continue reading
Plump shrimp swimming in a spicy chutney made of cilantro, chiles, and ample garlic is one of my favorite ways to enjoy this seafood. It’s an easy weeknight-friendly recipe that cooks in under 15 minutes | Continue reading
Around the world, the natural thing to do when it's hot out is to eat something hot. In Vietnam, it's a bowl of pho, in China, "refreshing" means a cup of hot water. I spoke with experts to find out the psychological and physiological reasons why eating hot foods in the summer an … | Continue reading
In this easy anytime salad, sweet peas meet briny olives, preserved lemon, and the sharp, intense flavors of ground ginger and turmeric. | Continue reading
Poached and flaked cooked fish in an easy, hearty salad with plump cranberry beans and peppery arugula makes a lovely, satisfying meal. | Continue reading
Whether freestone or clingstone, sliced or diced, this explainer shows you how to cut up your juicy summer peaches. | Continue reading
Smoky and sweet grilled peaches, tender and toasted grilled poundcake, and even a sweet-tart caramel sauce spiked with cider vinegar that's whipped up on the grill. If this isn't the perfect summer dessert, we don't know what is. | Continue reading
To complement the smoky bitterness of the charred rabe, pair it with a blend of Parmesan and Pecorino Romano, a healthy number of anchovy fillets, and a simple tomato sauce. No creamy, melty mozzarella here—this pie is all about its savory punch. | Continue reading
Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory. | Continue reading
The warmer months bring with them a number of summer squash varieties, but most people are only familiar with a few. Here, we give an overview of seven varieties, along with tips for shopping for them, as well as plenty of ways to enjoy them. | Continue reading
Incorporating this simple step into your food prep is key to avoiding soggy salads, sandwiches, and stir-fries and highlighting the cucumber's nuanced flavor. | Continue reading
Brined in a mixture of cider vinegar, water, pickling spices, and cinnamon, these eggs are sweet and tart, and are ubiquitous at Pennsylvania Dutch picnics and potlucks. | Continue reading
The Serious Eats team pulled together nine brands of coffee ice cream (everything from Häagen-Dazs to Breyers and more!) you're likely to find in your local supermarket and methodically, empirically, scientifically! tasted its way through them all in a quest to identify the very … | Continue reading
With the proper setup and a little know-how, baking on your grill is a fun way to incorporate complex and unexpected flavor into baked goods. | Continue reading
Cook your broccoli hot and fast under a broiler to develop some char, then cloak it in a blizzard of finely shaved Manchego. A final touch of toasted hazelnuts and honey tops off the florets. | Continue reading
We found the best kitchen deals at Williams Sonoma on tried-and-true cooking favorites, including Breville espresso machines, All-Clad cookware, Vitamix blenders, and Zwilling knives. | Continue reading
By making use of the bounty and flavors of summer, you can create a pile of nachos leaded with sweet corn, juicy tomatoes, tender chicken, and cheese in two forms. | Continue reading
Made with just three ingredients—limoncello, Prosecco, and club soda—the beverage comes together quickly right in your glass, no cocktail shaker needed. | Continue reading
Perfect for a summer gathering, these eat-with-your-hands corn "ribs," thin long strips of corn on the cob, are tossed with garlic-paprika butter and grilled. After cooking, we top them in the style of Mexican elotes—with a squeeze of lime, a drizzle of Cotija crema, and a sprink … | Continue reading
While you can't taste a melon before you buy it, there are plenty of other ways to determine which one is perfectly ripe and sweet. We broke down how you can use your other senses to make sure you're grabbing the best of the bunch at the grocery store or market. | Continue reading
Layers of coffee-soaked graham crackers, homemade chocolate mousse, and whipped cream coated in a toasted meringue evoke the flavors and textures of s’mores, no campfire or mosquitoes required. | Continue reading
Two simple tricks can help you turn rubbery store-bought paneer into a softer, more flavorful cheese. | Continue reading
This easy lemon curd takes just six minutes to cook and requires the most basic ingredients. Use it to make zesty thumbprint cookies, lemon bars, and lemon meringue pie. | Continue reading
A well made Southern tomato pie contains little more than fresh plump tomatoes, a mixture of cheese, mayonnaise (it’s gotta be Duke’s), and chopped fresh basil. Layered and baked in a flaky crust until bubbly, it’s the essence of a good, hot summer. | Continue reading
Toasted sugar, rich buttercream, and a splash of liqueur make for a luxurious topping for all your favorite breads and cakes. | Continue reading
This is one of the world's most forgiving desserts, and it's always a crowd-pleaser. The streusel acts as a crumbly press-in crust as well as a topping. | Continue reading
With their crunchy fried fish complemented by sweet cabbage slaw and a spicy serrano salsa, Baja fish tacos are perfect for a hot day. | Continue reading
There are a number of wonderful varieties of eggplant available at grocery stores and markets. Here, we give an overview of 10 common types, along with tips for choosing, storing, and prepping eggplants—plus plenty of recipes for enjoying this summer veg in curries, stir-fries, e … | Continue reading
This recipe is Kansas-style cheesy corn at its best: It balances the flavors of fresh sweet corn and salty smoked ham in a cheddar-heavy cheese sauce that's as sharp as it is creamy. Plus, it takes just 30 minutes from start to finish to prep. | Continue reading
With a few great pizza recipes in your back pocket, every night can be pizza night without ever having to pick up the phone or step outside your home (unless you're firing up the pizza oven or grill, that is). We've rounded up our favorites—from Neapolitan and New York-style to r … | Continue reading
This easy app is part caprese salad, part mozzarella stick, and completely welcome at any get-together. | Continue reading
These easy quick-pickled eggs are sweet, savory, and have just enough kick from black peppercorns. Plus: They require just 20 minutes of active time. | Continue reading
Turn a cheeseburger inside out and you get Minnesota’s Juicy Lucy, a beef patty with an ooey-gooey cheese center, nestled on a bun with pickles and griddled onions. Here's how to guarantee a molten, melty cheese filling every time. | Continue reading
The Big Green Egg has great name recognition—it’s the best-known brand of kamado grill. We tested it for an entire year and heartily recommend it. | Continue reading
Frozen inside small plastic bags, refreshing hibiscus ice pops are convenient for eating on the go. | Continue reading
Made with a giant homemade vanilla cookie and store-bought ice cream swirled with your favorite fruit jam, these easy ice cream sandwiches take just 15 minutes to put together before you pop them in the freezer to set. Once they're firm, slice them into individual portions and en … | Continue reading
Cool down with a bowl of these Korean cold noodles, which get their spicy, sweet, and tart flavor from a gochujang-based sauce and extra nuttiness from crushed sesame seeds. Served with crunchy, juicy vegetables, a boiled egg, and a drizzle of sesame oil, it’s a hot-weather meal … | Continue reading
A review of the many great techniques for cooking corn for the best ears, including grilled, boiled, sous-vide, sautéed, stewed, baked, and more. | Continue reading
After testing 12 ice cube trays of every shape and size to find the best, we have five top picks for all-purpose ice cube trays, silicone ice cube trays, and ice cube trays for cocktails. | Continue reading
The Serious Eats team pulled together nine brands of potato chips (everything from Lay’s to Wise to Kettle brand and more) you're likely to find in your local supermarket and methodically, empirically, scientifically! tasted its way through them all in a quest to identify the ver … | Continue reading
Spicy and smoky, this Mexican do-it-all condiment packs a plethora of flavors and textures. Spoon it over tacos or pizza, add it to eggs, or serve it alongside your favorite grilled meats. | Continue reading
After testing a wide range of popular methods for boiling corn on the cob, we reveal our favorites, including a cold-start method, steaming, and the good old microwave. | Continue reading
The platter, which varies from region to region, is a quintessential Vietnamese specialty. | Continue reading
The Breville Barista Express espresso machine has everything you need to start making espresso at home, including a built-in grinder and automatic steam wand. Grab it for 30% off for Prime Day. | Continue reading
This riff on brick toast is fluffy and soft on the inside with a shatteringly crisp honey-butter exterior. The recipe comes together quickly and then bakes in the oven, so this luxurious breakfast or snack is almost entirely hands off. | Continue reading
Burnished, lightly charred whole cauliflower slathered in a savory teriyaki sauce has entrée energy, but there are a few pitfalls to avoid when grilling the heads. Here's how to ensure perfect results. | Continue reading
Pickling is more than just preserving the best of seasonal vegetables—it's a way to add brightness and texture to complement your favorite foods, whether through quick pickling or lactic acid fermentation. These recipes offer up a world of flavors and techniques. | Continue reading