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 Choreg (Armenian Easter Bread)
This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it's delicious enough to enjoy any time of year.
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Basque Cheesecake
Basque cheesecake boasts a deeply caramelized top and bottom, with a creamy center thanks to a high-temperature bake. No crust required.
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Real Irish Soda Bread Recipe
Once upon a time, soda bread was baked over hot coals in a covered skillet, trapping steam from the dough to produce a wonderfully crusty loaf of bread—a setup anyone can re-create in a Dutch oven. Teamed up with low-protein all-purpose flour and volatile baking soda, buttermilk hits the sweet spot of gluten and carbon dioxide formation, creating a moist and fluffy soda bread that's chewy and crusty all at once.
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The Best Pasta Bowls
The pasta bowls we reach for at home and in the Serious Eats kitchen.
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Gnocchi Alla Bava (Potato Gnocchi With Fontina Cheese Sauce)
Gnocchi alla bava is true mountain food. Hailing from the Italian Alps, it features tender and lightly sweet potato gnocchi in a rich and creamy Fontina cheese sauce, flavored with little else aside from a touch of black pepper and nutmeg.
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Choux au Craquelin
Choux au craquelin—dressed-up pâte à choux filled with pastry cream—are a delicious sweet treat.
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Crème Légère
Pastry cream meets whipped cream in this lightly sweetened, velvety crème legère. This versatile filling comes together quickly and can be used in cream puffs, fruit tarts, and even enjoyed on its own—served plain or topped with whatever you desire.
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Shrimp Scampi With Pasta
Made with a garlicky bath of butter and olive oil, shrimp scampi is not just excellent eaten alone as an appetizer—it's also a prime sauce for pasta. We punch up the flavor in ours with dry vermouth, lemon juice and zest, fresh parsley, and a generous dose of that rich sauce.
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Pasta Ai Quattro Formaggi (Creamy Four-Cheese Pasta)
Pasta with quattro formaggi sauce has a name that makes a promise this recipe intends to keep: a bold, well-rounded, deeply flavorful, multi-layered, and complex cheese sauce that coats every piece of pasta. The key is to choose your four cheeses wisely.
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Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella)
Gnocchi alla Sorrentina is a simple Southern-Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and homemade gnocchi that are tender while holding their shape.
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Graham Cracker Crust
Simply combine graham cracker crumbs, melted butter, and a touch of salt for a quick and easy graham cracker crust.
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Pomegranate Molasses
Homemade pomegranate molasses is vibrantly colored and flavored, with no added sugar or extraneous ingredients.
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13 Burrito Styles Everyone Should Know
An opinionated guide to the different style of Burritos, from Mexican-style burritos that contain a single filling to Mission-style burritos as large as a big swaddled baby, and everything in between.
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A Guide to American Taco Styles
The world of tacos is hardly defined, as its elements are always evolving. Here's a snapshot of what tacos in America look like today.
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Pollo Campero–Seasoned Fried Plantain Chips
Lots of black and white pepper, curry powder, cumin, paprika, and more make these plantain chips taste just look the seasoned golden batter on Pollo Campero's signature fried chicken.
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Classic Italian-American Spaghetti With Meatballs
To build layers of meatball flavor into this Italian-American classic, we don't just load the tomato sauce with meatballs, we also cook some of the meatball mixture into it ragù-style. The result is a spaghetti with meatballs recipe where there's guaranteed meatball in every bite.
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Jamaican Pepper Shrimp
Stewed in a flavorful aromatic broth loaded with onion, garlic, allspice, thyme, and plenty of spicy Scotch bonnet peppers, this Jamaican roadside snack can now be made right in your kitchen.
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Aloo Paratha With Spiced Potato Filling
These crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within.
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Fried Plantain Chips
Fried green plantain chips seasoned lightly with salt are a popular snack all over the Caribbean and Central and South America. They key to success is cutting uniform slices for even cooking.
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11 Microwave Shortcuts Every Home Cook Should Know
Mock Microwave Cooking for One all you like, but you might just be amazed by what you can, nay should, nuke in the kitchen. In fact, there are some foods that are downright best cooked in a microwave. Here are 11 uses will put even the most adamant skeptics in their place.
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Classic Éclairs Recipe
Crisp choux pastry, a rich vanilla bean–infused pastry cream, and an intense chocolate glaze.
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Gougères (Choux Pastry Cheese Puffs)
Gougères are cheesy puffs made from choux pastry. The choux base is quick and easy to whip up, and the gougères bake up golden and crisp.
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Milk Creams (Indian Cashew Sweets)
Milk creams are a classic sweet served as little bites during the Christmas holidays in India. A mixture of sweetened cashews and milk are transformed into a soft dough that can be placed into decorative molds or shaped into discs.
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Chouquettes
Chouqettes are small choux pastry puffs topped with snowy white grains of pearl sugar. They bake up quickly and make for a delicious snack or after-dinner treat.
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Cream Puffs
Light and crisp cream puffs, filled with your choice of rich pastry cream, whipped cream, or crème legère, will satisfy dessert lovers everywhere.
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Hoppin' John
A staple of the Southern table, Hoppin' John is famously eaten on New Year's Day, but is just as good any other day as well. This version features tender and earthy field peas cooked with fluffy rice and rich and smoky ham hocks.
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Choux Pastry (Pâte à Choux)
Choux pastry, or pâte à choux, is an important building block in the world of baking and pastry, puffing up when cooked to make everything from cream puffs, profiteroles, and eclairs to Parisian gnocchi, churros, and beignets. It's easy to make, as long as you understand the process.
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Awendaw Soufflé (Grits Soufflé)
This classic Charleston side dish features thick and creamy corn grits lightly flavored with Cheddar cheese and chives, and made airy like a souffle when baked with beaten egg whites.
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Smooth and Creamy Grits
A proper pot of grits should be smooth, creamy, and deeply flavorful. When made right, you won't need more than a little salt and butter to finish them off.
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Diacetyl: When "Buttery Goodness" Breaks Bad
The diacetyl molecule makes butter, "buttered" popcorn, and buttery Chardonnay taste buttery, but it's also implicated in a deadly lung disease and some multimillion-dollar lawsuits.
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Fried Calamari With Red Sauce
Golden and crispy on the outside, tender on the inside, this Italian-American classic is a family-style classic. The secret to our never-soggy coating is some cornstarch and baking powder in the dredge.
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Gâteau Invisible (Invisible Apple Cake) With Miso Caramel
This French dessert gets its name from the way its layers of thinly sliced apple seem to disappear into the light batter that binds them. In a nod to the popularity of gateau invisible in Japan, this version is subtly flavored with salty-sweet white miso, and served with a miso caramel sauce.
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