26 Easy Korean Recipes You’ll Want to Make All the Time

The popularity of Korean food has grown exponentially in the U.S. in the last ten years or so,, with its bold, layered flavors full of sweet, savory depth. These recipes highlight barbecue and cheesy fire chicken, an array of banchan (side dishes), and warm, comforting soups and stews, with plenty of Korean staples such as kimchi in the mix.

Overhead view of bibimbap
Serious Eats / Amanda Suarez

Until about two years ago, my experience with Korean food was limited to occasional visits to a Korean barbecue joint. That all changed when I began watching (and obsessing over) K-dramas. All it took was 16 episodes of "Extraordinary Attorney Woo," and I was hooked. Food and drinking often play a significant role in K-dramas, so with every new show, I became increasingly drawn to Korean food culture.

Not surprisingly, this has led me to cook more Korean food at home. Armed with a few pantry staples like gochujang, gochugaru, doenjang, and dried anchovies—not to mention a huge jar of kimchi—I've set forth on a tasty culinary adventure that's taken me beyond Korean barbecue and into banchan, soup, stew, and even street food territory. I've discovered that while the flavors can be layered and complex, the recipes don't have to be—like the ones we've gathered here. From deeply flavorful marinades, sauces, and dips to make-ahead side dishes and indulgent "drinking" foods like cheesy fire chicken, these easy Korean recipes will keep you coming back for more to satisfy your cravings.

Baechu Kimchi (Napa Cabbage Kimchi)

a serving of Beachu kimchi in a small bowl
Serious Eats / Vicky Wasik

You could say that Korean cuisine revolves around this spicy fermented Napa cabbage, which is why "kimchi season" is such a big deal in Korea. Families and often entire communities gather around mountains of cabbage to make this all-important staple, which is eaten with everything from steamed rice to instant ramyeon.

Sigeumchi Namul (Korean Marinated Spinach Banchan)

Korean marinated spinach in a small bowl
Serious Eats / Vicky Wasik

This classic banchan, or side dish, of blanched spinach marinated in garlicky sesame dressing, is as ubiquitous as baechu kimchi—served with Korean barbecue, soup noodles, spicy cheesy chicken, or plain rice. It's easy to make ahead so you can have a stash in your fridge at any time.

Jangajji (Korean Soy Sauce-Pickled Vegetables and Chiles)

A small banchan-sized serving bowl of Korean soy-pickled vegetables
Serious Eats / Vicky Wasik

Pickling is a huge part of Korean cooking and this jangajji is one of the quickest methods. You simply pour the hot brine over seasonal vegetables of your choice and let it pickle for at least 24 hours. It'll keep up to a month in the fridge.

Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)

Gamja bokkeum in a small bowl
Serious Eats / Vicky Wasik

These glossy, sticky glazed potatoes are too good not to eat in one sitting. They're shallow-fried to crisp up the exterior, then braised in a savory-sweet soy sauce mixture until the interior is tender and creamy.

Gaji-Namul (Korean Marinated Eggplant Banchan)

Overhead of a small plate of marinated eggplant banchan
Serious Eats / Vicky Wasik

Whether you're grilling galbi short ribs indoors or firing up the backyard barbecue, this sweet, savory, smoky summer banchan is the perfect accompaniment. The eggplant is roasted to draw out moisture so it can absorb more of the flavorful marinade and torn into strips for textural contrast.

Kkakdugi (Radish Kimchi)

Kkakdugi (cubed radish) kimchi in a white dish
Serious Eats / Tim Chin

If you're a fan of complex funk, then this crunchy fermented radish is for you. The inherent sweetness of the daikon and Korean moo radish balances nicely with the layers of savoriness from fish sauce and preserved shrimp and the spicy kick from fruity gochugaru—massaged in at the beginning to start the brining process and stain the radish a vibrant hue.

Stir-Fried Anchovy Banchan (Myeolchi Bokkeum)

Stir-fried anchovy banchan in a yellow dish
Serious Eats / Vicky Wasik

Coated in a sweet-spicy-savory glaze, these stir-fried dried baby anchovies are an excellent banchan, not to mention a great snack...especially when you're throwing back shots of soju (as they often do in K-dramas). You can put this together in minutes and keep it in your fridge for whenever the munchies strike.

Oi Muchim (Korean Marinated Cucumber Banchan)

Korean marinated cucumber in a dish
Serious Eats / Vicky Wasik

Tart, spicy, and slightly sweet, these make-ahead marinated cucumber slices are ideal for entertaining and offer a bright and refreshing alternative to dill sandwich pickles. Layer them on your burger or fried fish sandwich.

Korean Corn Cheese

Korean Corn Cheese in a cast iron skillet
Serious Eats / Vicky Wasik

What is it about ooey, gooey, hot melted cheese and drinking? In Korea, this fondue-like concoction of canned corn topped with bubbly, molten cheese is one of the more popular anju offerings, or dishes specially designed to be served with alcohol. Our recipe swaps out canned corn (introduced during the Korean War) for fresh, though you could use frozen corn.

Korean-Style Fire Chicken (Buldak) With Cheese

Buldak korean fire chicken in a cast iron skillet
Serious Eats / Vicky Wasik

This is hot chicken, Korean-style. It's tailor-made for partying—layered with different forms of chiles and pepper for depth and plenty of cheese to temper the heat. Who needs buffalo wings on game day when you can dig into a fiery skillet of buldak chicken and cheese?

Crispy Kimchi Cheese Rice

Spoon holding a portion of crispy kimchi cheese rice aloft
Serious Eats / Vicky Wasik

I don't know about you, but I purposely make extra rice just so I can have leftovers...to do stuff like this. Mix it with gochujang, soy sauce, and rice vinegar, crisp it up in a well-buttered cast iron skillet, layered with melted cheese and topped with kimchi and a shower of chopped scallions. Now, where's my beer?

Sweet Potato and Sausage Jeon With Yangnyeom Dipping Sauce

Sweet potato jeon yangyeom with dipping sauce on the side
Serious Eats / Vicky Wasik

Stroll through any street market in Korea and you'll likely find several vendors frying up golden crispy pancakes called jeon—sliced meat, seafood, or vegetables (or a combination) bound in a light batter. Served hot or at room temperature, they can work as a side dish or an anju. Here, we've incorporated the flavor of Thanksgiving with sweet potato and sausage.

Crispy Kimchi Pancakes With Shrimp

Kimchi pancakes stacked on a wooden board
Serious Eats / Emily and Matt Clifton

If you've gone through the trouble of making your own kimchi (and even if you haven't), don't let the precious brine go to waste. Add it to jeon batter and make these crispy shrimp pancakes, which are a great appetizer or snack.

Korean Fried Cauliflower (Vegan)

Korean fried cauliflower with chili sauce garnished with sesame and scallion
Serious Eats / J. Kenji López-Alt

Kenji's vegan answer to the popular Korean fried chicken is these battered and deep-fried cauliflower florets, coated in spicy-sweet chili sauce and sprinkled with sesame seeds. So tasty, you won't miss the wings.

Kimchi and Spam Fried Rice

Kimchi and spam fried rice topped with a fried egg
Serious Eats / J. Kenji López-Alt

To some, kimchi fried rice with spam is the ultimate drunk food; to others, it's the breakfast of champions (or the world's best hangover cure). All the more reason to keep a can or two of spam in the pantry and a big jar of kimchi and a pot of leftover rice in the fridge. (See, I told you that was a reason why I always make extra rice!)

Kimbap (Korean Seaweed Rice Rolls)

Korean seaweed rice roll sliced and plated
Serious Eats / Vicky Wasik

Gimbap is perhaps the most popular on-the-go food in Korea—found in school lunches, workplace cafeterias, convenience stores, and even shops dedicated solely to making and selling varieties of seaweed rice rolls. You can start with classic fillings like what we have here, or use leftover banchan, tuna salad, avocado, bulgogi, and more.

Homestyle Bibimbap

Overhead view of bibimbap
Serious Eats / Amanda Suarez

Like gimbap, bibimbap is another popular rice-based dish. You can go with our version here, seasoning each component separately. Or, you can go rogue and assemble it with a combination of freshly made components, like the ground beef, carrots, and beansprouts, and already-made banchan from the fridge. Top it with a fried egg, and you've got yourself a well-balanced meal.

Dwaeji Bulgogi (Korean-Style Spicy Grilled Pork)

Hand holding grilled Korean pork in lettuce wrap
Serious Eats / Vicky Wasik

Gochujang in the marinade provides the sweet background notes for this char-grilled pork favorite. Just be sure to choose a fattier cut of meat so it stays tender and juicy. The dish is traditionally served with lettuce and perilla leaves for wrapping, lots of ssamjang sauce, steamed rice, and a host of banchan on the side.

Grilled Beef Galbi (Korean-Style Marinated Short Ribs)

Korean barbecue beef short ribs on a platter
Serious Eats / Vicky Wasik

When it comes to Korean-style barbecue, you can't go wrong with beef short ribs or galbi. Asian pear in the marinade is what provides the galbi with its distinctive sweet flavor. Don't forget the kitchen shears—it's what the pros use to cut the meat.

Jaeyook Kimchi Bokum (Korean Spicy Marinated Pork With Chiles and Kimchi)

Spicy Korean pork stir-fry in a white dish
Serious Eats / Daniel Gritzer

The key to this spicy pork stir-fry is to use a marinade similar to that for the galbi—consisting of gochujang, gochugaru, garlic, ginger, soy sauce, sesame oil, rice wine, and puréed Asian pear. It comes together easily, so it's perfect for a weeknight meal, served with plenty of steamed rice.

Soondubu Jjigae (Korean Soft Tofu Stew)

Closeup of bubbling Korean tofu stew
Serious Eats / Jessica Leibowitz

The word stew usually connotes a lengthy cooking process, but this soft tofu stew comes together in about twenty minutes. Kombu and dried anchovies are quickly simmered for the stock, then very fermented kimchi juice adds a punch of flavor. Serve the bubbling hot, comforting stew with lots of steamed rice.

Easy Chicken and Ginger Soup With Rice Cakes, Chives, and Quick-Pickled Garlic

A spoonful of chicken and ginger soup with rice cake
Serious Eats / J. Kenji López-Al

Simmering a whole cut-up chicken produces a rich broth that's made more flavorful with the addition of fresh ginger, fresh chiles, and pickled garlic. The chewy rice cakes provide a nice textural element.

Miyeok-Guk (Korean Seaweed and Brisket Soup)

a bowl of Korean seaweed and brisket soup
Serious Eats / Vicky Wasik

This deliciously nutritious seaweed soup is traditionally served to women after giving birth to help replenish vital nutrients. Called "birthday soup," moms young and old also make it for their offspring to eat to celebrate the day of their birth. The process is fairly straightforward and the actual hands-on cooking time is fairly short.

Ssamjang (Korean Barbecue Dipping Sauce)

Spooning ssamjang sauce onto a lettuce wrap
Serious Eats / Vicky Wasik

No Korean barbecue or Bossam (Korean boiled pork wraps) would be complete without plenty of this dipping sauce on hand. This go-to condiment—combining the savory funk of doenjang with the sweet heat of gochujang—is about as vital to Korean cuisine as kimchi, and that's saying a lot.

Sweet and Spicy Chili Sauce For Korean Fried Chicken

20200513-korean-fried-chicken-sweet-spicy-chili-sauce-reshoot-vicky-wasik-1-7
Vicky Wasik

We've all become obsessed with KFC, and I'm not talking about the Colonel. Korean fried chicken, more specifically this sweet and spicy chili sauce, has taken the food world by storm. And it couldn't be easier to make—simply whisk together gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil.

Korean Kimchi Barbecue Sauce

a small glass dish of Korean kimchi barbecue sauce
Serious Eats / Daniel Gritzer

This just might be your new go-to barbecue sauce for beef, chicken, pork, or fish. It has the funk of kimchi and punch of gochujang. Need we say more?

21 Tequila Recipes That Go Beyond Margaritas

While this agave spirit is practically synonymous with margaritas, its different varieties—bright and grassy blanco, rich and mellow reposado, dark and smoky añejo—make tequila amazingly versatile. From refreshing Palomas and Shandy to Sazarac and Negroni-adjacent cocktails, the possibilities are endless.

Salted grapefruit cordial topped with seltzer and served over ice
Serious Eats / Vicky Wasik

I'll admit that a frosty margarita is what initially comes to mind when I think of tequila. It was the very first cocktail I ordered when I turned 21 and it was my go-to drink for the better part of my twenties. While it's true that a well-crafted classic margarita is a thing of beauty, there is so much more to explore when it comes to tequila-based drinks. The unique flavor profiles of each variety of tequila—bright and grassy blanco, rich and mellow reposado, dark and smoky añejo—make it so extraordinarily versatile that we no longer have to limit ourselves to traditional cocktail combinations. Have a Mojalisco over a vodka Moscow Mule, a Swiss Cartel over a gin Negroni, or The Federation over a rye Sazarac. There are even iterations of margaritas, such as rhubarb-strawberry and jalisco pear, that push the boundaries of what a margarita can be. Our favorite tequila recipes offer a road map to take you on an adventure of your choosing. Buckle up and enjoy the ride!

Classic Margarita

Classic margarita served up in salt-rimmed rocks glass over ice with lime wheel
Serious Eats / Vicky Wasik

The key to making the best possible margarita is ridiculously simple: use high-quality ingredients. The classic only needs fresh-squeezed lime juice, Cointreau, and good blanco tequila. Margarita mix, who?

The Best Frozen Lime Margarita

Closeup of frozen lime margarita served up in classic stemmed margarita glass against black background
Serious Eats / Robyn Lee

No slushy machine is required to make a restaurant-quality frozen margarita—simply freeze your margarita base. It won't actually be frozen solid due to the alcohol, but certainly hard enough to blend to the perfect consistency. Just have your frozen margarita glasses ready!

Pineapple Margarita

Pineapple margarita in short stemmed cocktail glass with lime wheel against dark background
Serious Eats / Robyn Lee

The light caramel flavors of reposado tequila pair beautifully with sweet, ripe fresh pineapple in this margarita, though you can use blanco tequila as well. If your pineapple isn't as ripe as you'd like (and you want your drink now and not a couple of days from now), microwave your pineapple chunks on a plate for 12 seconds to bring out their sweetness. I'd even toss larger pieces on the grill to get a little smoky flavor if I already have it fired up.

Peach and Tequila Frozen Blended Cocktail

Closeup of peach and tequila frozen blended cocktail garnished with skewered pineapple chunk and mint leaves
Serious Eats / Elana Lepkowski

What better way to use up a plethora of ripe peaches than to blend it with some tangy pineapple, balanced with herbal, earthy notes from the tequila and Suze, for a refreshingly frosty cocktail. Chilling the batch of base overnight means less ice in the blender to water down your drink.

Fresh Watermelon Margaritas

Fresh watermelon margarita served up on ice on wooden surface
Serious Eats / Robyn Lee

The vibrant color of fresh watermelon in this margarita screams summer in a glass. Just a little bit of Kosher salt amplifies the fruit's natural sweetness, while the elderflower liqueur adds a pleasant floral note.

The Upgraded Paloma

Grapefruit cocktail topped with seltzer and served up over ice
Serious Eats / Vicky Wasik

Another quintessential warm weather drink is the Paloma, traditionally grapefruit soda spiked with tequila. Homemade grapefruit cordial mixed with blanco tequila, lime juice, and bitter Campari and topped off with bubbly seltzer takes this drink up several notches. If you're a Paloma lover like I am, it's well worth the extra effort.

Quick and Easy Margarita Shandy

Margarita Shandy served up in mason jar over ice next to a full pitcher
Serious Eats / Heather Meldrom

When it comes to making large batch margaritas for a crowd, sometimes shortcuts can be a good thing—take this variation on the shandy for instance. We use frozen limeade concentrate instead of fresh lime juice, then combine it with reposado tequila and pilsner or lager. Modelo Especial is a great choice.

Rhubarb-Strawberry Margarita

Strawberry Rhubarb Margarita served up over ice in rocks glass
Serious Eats / Robyn Lee

If you're a sucker for anything rhubarb and strawberry, this margarita is right up your alley. Add any surplus rhubarb-strawberry syrup to seltzer for a fruity homemade soda...or just make more margaritas!

Bitter Salty Perro

Bitter Salty Perro cocktail in a pitcher and Collins glass over ice
Serious Eats / Heather Meldrom

Bright, tart pink grapefruit juice and herbal silver tequila are the stars of this easy pitcher cocktail that gets its bitter edge from bubbly tonic water. It's a sassy, effervescent drink that's just made for Cinco de Mayo brunch.

El Diablo con Limón (Tequila Punch With Cassis and Lemon)

Tequila punch with cassis and lemon in dispenser displayed with filled punch glasses
Serious Eats / Vicky Wasik

This streamlined version of the tequila and crème de cassis-based Diablo cocktail—made famous at Portland's Clyde Common—uses an easy no-cook lemon syrup packed with tangy flavor and is far more aromatic than the traditional variety made only with lemon peel. The punch base can be made up to ten hours ahead, then topped off with seltzer at party time.

Tequila and Campari with Tangerine

Tequila, Campari, and Tangerine Cocktail served over ice in rocks glass next to full iced pitcher
Serious Eats / Heather Meldrom

Negroni fans will love this party-friendly drink that combines añejo tequila, Campari, fresh-squeezed tangerine juice, and seltzer. The bitter flavor of Campari pairs amazingly well with the aged tequila, while tangerine juice adds just the right level of sweetness.

The Charming Foxhole

The Charming Foxhole served up in a coup cocktail glass garnished with orange peel
Serious Eats / Nick Caruana

A nuanced and sophisticated nod to the Negroni, this amaro-laced tequila cocktail blends reposado tequila with Cocchi Vermouth di Torino and Amaro Nonino for added depth and replaces Campari with the bittersweet orange and rhubarb flavor of Aperol. A couple dashes of Peychaud's bitters provide a subtle anise aroma.

Swiss Cartel (Tequila Negroni Cocktail)

Tequila Negroni Cocktail over ice in rocks glass against magenta background
Serious Eats / Vicky Wasik

Smooth, soft, and almost butterscotchy with rich vanilla notes, this Negroni-adjacent cocktail pairs aged tequila with Gran Classico and sweet Carpano Antica. if you prefer a less sweet drink, add an extra quarter ounce of tequila.

Mojalisco

Mojalisco cocktail over ice in tall glass with fresh mint
Serious Eats / Nick Caruana

Fans of the Dark and Stormy, Moscow Mule, or Mojito will rejoice over this boozy mash-up that features alcoholic ginger beer, tequila, lime juice, and fresh mint. Cynar, with its bittersweet essence of artichoke, hovers in the background for an air of mystery.

The Federation

The Federation cocktail served over ice in rocks glass beside bowl of peanuts
Serious Eats / Nick Caruana

The warmth and oakiness of añejo tequila mirrors that of whiskey, making it an ideal stand-in for rye in this smooth, refined, and layered version of the Sazerac with grassy notes from the agave and chocolate notes from the crème de cacao. Although the absinthe is barely noticeable, you'd miss it if it wasn't there.

Grilled-Rambutan Cocktail

Closeup of Grilled-Rambutan Cocktail served up in metallic-patterned rocks glass on grass placemat
Serious Eats / Elana Lepkowski

Quickly grilling rambutans before muddling and mixing with tequila, grapefruit juice, lime juice, and simple syrup amplifies their sweet-tart flavor with caramelization. A pinch of smoked salt pairs nicely with the grilled fruit. Although fresh rambutans are great here, the canned version works perfectly well.

Hibiscus-Tequila Cooler

Hibiscus-Tequila Cooler served up over ice in rocks glass beside full pitcher
Serious Eats / Elana Lepkowski

Dried hibiscus flowers not only give this drink its vivacious color but also add tartness and floral notes that accentuate the vegetal sweetness of the blanco tequila. Serve it with lime or other fragrant, slightly sweet, and tart citrus such as grapefruit, kumquat, tangerine, lemon.

Sun and Shrub

Top of Sun and Shrub cocktail in coupe glass with floating lemon slice
Serious Eats / Nick Caruana

Sun and Shrub is another cocktail to tug at the heartstrings of rhubarb lovers. The tart and citrusy combination of Liber and Co's stellar Rhubarb and Ginger Shrub and lemon enhances the agave flavors in the tequila. St. Germain adds sweetness and a floral accent.

Three-Piece Suit (Tequila and Sherry Big-Batch Cocktail)

Three-Piece-Suit tequila and sherry cocktail in coupe glass on copper tray
Serious Eats / Vicky Wasik

As with all killer party drinks, the key to success is mixing the base well ahead so it has plenty of time to chill—in the freezer—so the cocktail is neither too cold nor too warm when served. The grassy notes and soft vanilla aromatics of the reposado tequila blend perfectly with the nutty caramel notes of the oloroso sherry.

Clamato Sangrita With Jalapeño and Coriander

Clamato Sangrita served up in a shot glass
Serious Eats / Vicky Wasik

While technically not a tequila-based cocktail per se, this bright, spicy tomato-based chaser is made for good sipping tequila. Bloody Maria fans will love the super-savoriness of the clam juice, Worcestershire sauce, celery salt, and ground coriander.

20 Dairy-Free Recipes That Absolutely Deliver on Flavor

Cutting dairy from your diet doesn’t mean you have to give up on favorites like lasagne alla Bolognese, cheesy nachos, or creamy chocolate mousse—and we’ve got the recipes to prove it! Plus, we’ll show you techniques and clever substitutions to make flavor-packed favorites completely and deliciously free of dairy.

Three bowls of fully loaded vegan baked potato soup
Serious Eats / Qi Ai

Being Asian, I always considered myself fairly lucky not to have grown up lactose-intolerant. Heck, my first real paying job was scooping ice cream at Baskin-Robbins, and as a pastry chef, I loved coming up with new flavors of ice cream. Flash forward a few decades and I'm popping Lactaid tablets even before I start melting the cheese on my burger. Consequently, I'm always on the hunt for great dairy-free options that don't make me feel like I'm missing out on something.

It can be a real challenge to create dairy-free dishes that satisfy on all fronts—particularly when it comes to classics and comfort foods like pasta carbonara, Philly cheesesteak, cream of mushroom soup, chocolate chip cookies, and chocolate mousse. But many of our recipes make innovative use of avocado, cauliflower, olive oil, and almond milk to replicate the flavor and texture of dairy-based favorites such as creamed spinach. So, whatever dairy-free recipes you're looking for—entrees, sides, snacks, or desserts—we've got you covered.

Cheese-Free Sweet Potato "Quesadillas"

Wedges of cheeseless sweet potato quesadillas on wooden board
Serious Eats / J. Kenji López-Alt

While you can make a tasty quesadilla with any number of dairy-free cheeses, we happen to think that mashed roasted sweet potatoes seasoned with cilantro, pickled jalapeños, and scallions make a perfectly delicious swap for the "queso" part of the equation. What's not to like when that bright orange filling is encased in a crispy, puffy flour tortilla?

Fully Loaded Vegan Baked Potato Soup

Three bowls of fully loaded vegan baked potato soup
Serious Eats / Qi Ai

Roasted cauliflower, roasted cashews, chipotle chiles, and paprika blended with potato give this soup its "cheesy" look, flavor, and creamy texture. It comes fully loaded with vegan sour cream, scallions, and crispy vegan bacon (a.k.a. smooked mushroom) for a hearty, satisfying one-bowl meal.

Vegan Lasagna alla Bolognese

Vegan lasagna bolognese on a red baking dish
Serious Eats / Vicky Wasik

A vital component of a classic lasagna alla Bolognese is the creamy béchamel sauce which, I would argue, is what pulls the whole thing together. Daniel convincingly captures the richness and essence of a true béchamel in non-dairy form by infusing almond milk with aromatics for maximum flavor. Now whether you go full-vegan or just use the creamy dairy-free béchamel in your lasagna is entirely up to you.

Vegan Carbonara Pasta

Closeup of vegan spaghetti carbonara in a bowl
Serious Eats / Vicky Wasik

Carbonara pasta is another tough one to nail without the requisite Pecorino Romano. Here, Daniel uses sauerkraut brine for the lactic tang, while nutritional yeast and miso paste provide the umami that real aged cheese brings to the dish,

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

Vegan cream of mushroom soup topped with crispy shiitake chips and scallion
Serious Eats / J. Kenji López-Alt

What's a cream of mushroom soup without the cream, you say? Well, Kenji devised a 100% dairy-free rendition that's every bit as luxurious and satisfying as the butter- and cream-laden version—and more intensely mushroomy to boot!

Rhode Island Clam Chowder With White Wine and Bacon

Spoonful of Rhode Island Clam Chowder
Serious Eats / Daniel Gritzer

This Rhode Island version of the classic soup is perhaps the clammiest of all the chowders on this side of the Atlantic. Unlike the heavier cream-based chowders, this one features a light, bright broth and a touch of white wine that really lets the clam flavor shine through.

Vegan Cauliflower-Creamed Spinach

Spooning up cauliflower creamed spinach from a serving dish
Serious Eats / J. Kenji López-Alt

In this recipe, replacing the dairy with cauliflower purée intensifies the flavor and brightness of the spinach, without sacrificing the creamy texture.

Chilled Carrots With Tahini-Ginger Dressing

Spears of chilled carrots coated with tahini-ginger dressing on platter
Serious Eats / Vicky Wasik

Buttered carrots are fine as a side dish. But these glossy chilled carrots with tahini-ginger dressing are an upgrade—especially on a summer table. You can serve them anytime, though!

The Best Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce in a bowl, served with chips
Serious Eats / Eric Kleinberg

The mark of a superior vegan nacho cheese sauce—any dairy-free cheese sauce, for that matter—is nailing the rich, full mouthfeel and gooey, creamy texture. Kenji achieves this by blending cashews and Russet potato with almond milk, then building layers of flavor to get the perfect level of tangy, salty nacho spice.

Vegan Philly Cheesesteak

Vegan Philly Cheesesteak sandwich cut in half and displayed on wooden cutting board
Serious Eats / Vicky Wasik

Meaty yuba sheets (tofu skin) smothered in a rich mushroom broth, roasted trumpet mushrooms, and caramelized onions provide the ideal stand-in for grilled sliced steak. However, it's the gooey dairy-free cheese sauce that clinches it. Sohla dials back on the spice of Kenji's vegan nacho sauce by using tomato paste and nutritional yeast in place of chipotles, jalapeños, and hot sauce for more of that Cheez Whiz vibe.

Dried Olive and Miso Shake (The Best Vegan Parmesan Substitute)

Closeup of hand holding some dried olive and miso shake
Serious Eats / J. Kenji López-Alt

If you're looking for something to take the place of grated Parmesan (or Pecorino Romano), then this deeply savory, slightly tangy mix of dried olive, miso paste, and lemon zest will be the sprinkle-on-anything condiment of your dreams.

Dairy-Free Chocolate Cake

A slice of dairy-free chocolate cake dusted with powdered sugar, portioned and served on a plate
Serious Eats / Vicky Wasik

This supremely dark chocolate cake is one to keep in your baking repertoire. Olive oil keeps it super moist and dairy-free. It's so easy and quick to make that you can whip one up for a weeknight dessert—whether you have company or you're dining solo.

Chè Chuối (Vietnamese Banana, Tapioca, and Coconut Milk Dessert)

Vietnamese banana, tapioca,and coconut milk dessert on a platter with peanut toppings
Serious Eats / Vy Tran

This rich, creamy coconut milk-based soup is ideal for when you're craving a not-too-sweet snack or dessert to cap off your meal. Serve it warm or hot with sliced pisang awak bananas or ripe sweetened plantains and crushed roasted peanuts for a delightful dairy-free treat.

Olive Oil Chocolate Chip Cookies

Hands breaking apart an olive oil chocolate chip cookie
Serious Eats / Vicky Wasik

A mild buttery olive oil is an excellent fat to use in a dairy-free chocolate chip cookie—which also makes it vegan and pantry-friendly. Crispy along the edges and chewy in the center with pops of gooey chocolate, these might become a new favorite to put on your dessert rotation.

Vegan Avocado Lime Ice Cream

Three scoops of avocado ice cream in with bowl and gold spoon on the side
Serious Eats / Victor Protasio

Avocado and lime in guacamole is a match made in heaven, but it's even more miraculous in dairy-free ice cream. That's because when you combine the fatty and buttery texture of avocado with the bright tang of lime, you get an ice cream that's just as rich and smooth as the egg- and cream-based variety.

Plum Sorbet

Plum sorbet being dished out of the container with a scooper
Serious Eats / Max Falkowitz

The key to making a sorbet that's as luscious as ice cream is choosing fruits that have body and texture—like plums. Using a mix of varieties will give you a more complex flavor profile.

Avocado Chocolate Mousse

Avocado chocolate mousse in a blue bowl
Serious Eats / Amanda Suarez

Avocado is the secret ingredient to making super creamy, velvety smooth dairy-free chocolate mousse. A little oat milk and agave syrup aids in blending and adds some sweetness.

Boozy Piña Colada Popsicles

A row of three boozy piña colada popsicles on a green platter with fresh pineapple wedges
Serious Eats / Vicky Wasik

Dessert cocktail on a stick? Yes, please! Here, unsweetened coconut cream provides thickness and body, while fresh pineapple adds bright tropical flavor and acidity. A splash of rum brings everything together with a little hit boozy spice.

Coquito Smoothie

Coquito smoothie in a glass garnished with banana slice on marble surface
Serious Eats / Autumn Giles

Who wouldn't want to start their day with a smoothie full of holiday vibes? This dairy-free drink, inspired by the Puerto Rican punch coquito, is a blend of coconut milk (from a carton, not a can), frozen bananas, and maple syrup. Add a sprinkling of nutmeg for an eggnog flavor.

DIY Rice Milk

Glass of rice milk displayed with raw rice, whole nutmeg, and cinnamon sticks
Serious Eats / Molly Sheridan

Making your own rice milk from scratch allows you to flavor it however you like—try cocoa, cinnamon, or nutmeg. Plus, you can save a little money.

11 Grape Recipes To Make the Most Out of Every Cluster

Grapes are at their very best in late summer and fall, but you can make the most of them any time of year with these recipes.

 A mix of different colored oven-dried grapes on a baking sheet
Serious Eats / Vicky Wasik

Grapes are practically obligatory on cheese platters and in buffet lines, lunch boxes, fruit salads. Sometimes they provide a juicy, sweet interlude in between savory bites, and other times merely add a pop of color and texture. In late summer through fall, when they're at their peak of flavor, is when grapes assert themselves in everything from salads and entrées to desserts and beverages, but since they're available year-round, you can make the most of them anytime. We've gathered some inspired grape recipes that showcase the best of fruit: sweet and tangy pickled grapes, plump oven-dried grapes, dark chocolate-glazed olive cake studded with roasted red grapes, and grape sorbet, to name a few. You may even try your hand at making DIY grape soda—why not! Whatever the recipe, celebrate this harvest any time you please.

Concord Grape Jam

Open jar of Concord grape jam with a spoon in it
Serious Eats

For those turned off by overly sweet, artificial-tasting commercial grape jam—like the kind in single-serve packets—this homemade Concord grape jam might change your mind forever. Extraordinarily aromatic and full of concentrated grape flavor, it's the ideal balance of sweet and tart. Just pinch those deep, dark orbs between two fingers to pop off the skin and cook them with sugar to the gel stage—no pectin required.

Oven-Dried Grapes (a.k.a. Raisins) Recipe

Closeup of assorted colors of oven-dried grapes
Serious Eats / Vicky Wasik

You really can't compare these plump, juicy beauties to their shriveled boxed cousins (even after they've been rehydrated). That's because oven-drying grapes at low temperatures produces a light caramelization and intensifies their overall grapiness. Plus, choosing different varieties gives you a spectrum of colors and flavors, opening up a world of applications—from bagels to salads and more!

Celery Soup With Peanut Crumble and Pickled Grapes

A bowl of celery soup topped with pickled green grapes and peanut crumble
Serious Eats / Emily Dryden

Here, the celery purée, pickled grapes, and spicy, savory peanut topping is Sohla's clever and cheeky play on the quintessential childhood snack: ants on a log. Peeled or unpeeled, these tart gems add brightness that counterbalances the creamy soup and crunchy nuts.

Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese

Serving bowl of kale salad with serving utensils beside it
Serious Eats / Vicky Wasik

Toasted walnuts and blue cheese are a pretty classic combination, particularly when it comes to salad toppings. But oven-dried grapes take this kale salad to the next level, providing pops of juicy sweetness that surprise and delight with every bite.

Easy Grape Jam

Open jar of grape jam beside a cut and wrapped peanut butter and jam sandwich
Serious Eats / Emily Teel

While this is actually more of a grape jelly than a chunky, set grape jam, it is 100 percent delicious, simple to make, and makes a killer PB&J. Cooking the grapes whole and then running everything through a food mill eliminates the tedious task of peeling and seeding the grapes.

Concord Grape Cake

Concord Grape Cake on a wooden cutting board with one slice removed
Serious Eats

If a cake can be a celebration of fall and Concord grapes—which have a disappointingly short season—this would be it. The yellow cake, spiked with a little white wine, serves as a canvas for the sweet juicy grapes on the inside and glossy intensely flavored jam on the top.

Scotch, Sherry, and Concord Cocktail

Scotch, sherry, and Concord grape cocktail served in a coupe glass
Serious Eats / Autumn Giles

Smoky Scotch, nutty dry oloroso sherry, and jammy Concord grape (in the form of a full-flavored syrup) are three assertive components that come together exceptionally well in this salute to fall.

Cardamaro Concord Cocktail

Cardamaro Concord Cocktail over ice in a rocks glass garnished with two skewered grapes
Serious Eats / Autumn Giles

The warm-spice flavor profile of bourbon and Cardamaro (a cardoon- and blessed thistle-infused sweet amaro) married with the bold, musky taste of freshly juiced Concord grapes makes this drink ideal for cool weather sipping.

Fall French 75

Fall French 75 served in a stemmed cocktail glass
Serious Eats / Autumn Giles

Paired with a lighter spirit, sparkling wine, and floral St. Germaine elderflower liqueur, the deeply aromatic fresh Concord grape dresses up a classic French 75 to impress any guest—especially with its vibrant color.

DIY Concord Grape Soda

A tall glass of grape soda over ice with a red and white striped straw
Serious Eats / Marcia Simmons

Unless you buy the fancy pants or "gourmet" variety, most commercial grape sodas don't taste much like grape at all—more like sweet fizzy purple stuff. Making it yourself is not only way tastier, but also much cheaper. This DIY version uses fresh Concord grape juice, Champagne yeast for carbonation and dryness, agave syrup, and lemon zest for a pop of brightness.

Grape Sorbet

A heaping spoonful of grape sorbet displayed with a bunch of green grapes
Serious Eats / Robyn Lee

If you've never thought about making grape sorbet, you should. It makes for a wonderful palate cleanser, accompaniment with cheese, or a refreshing dessert. For the best results, use the most flavorful, naturally sweet grapes available. Processing the grapes in a few fast pulses will keep the skin and seeds intact and make straining the purée easier.

23 Kale Recipes to Get Your Green On

There’s no shortage of ideas when it comes to cooking with kale, the power greens on everyone’s shopping list. With so many varieties, you can use kale in salads, soups, pastas, stir-fries, and even in cocktails.

Kale caesar salad in a speckled ceramic bowl. On the right periphery are a pair of wooden serving spoons, and on the left periphery is a small bowl holding croutons.
Serious Eats / Qi Ai

Kale is as ubiquitous in the produce aisle as carrots, spinach, and broccoli. In fact, I would say it's the superstar of leafy greens. Available in so many varieties these days, you can have your pick of everything from big, hearty stalks to tender baby leaves. If you're like me and can't resist buying more than one type, you're gonna need a lot of kale recipes.

No worries there! We've got you covered with ideas to take you from breakfast to dinner and beyond. For salad lovers, there's a hearty spin on the classic Caesar that will make you rethink romaine. We've also got wholesome soups like the Portuguese favorite Caldo Verde and easy pasta dishes like carbonara with kale. And, while we're all familiar with kale in smoothies and green juices, how about kale in a cocktail? Yep, there's one with your name on it!

Safe to say, we've provided a ton of options to make the most of all that kale in your fridge, so make sure to check out these kale recipes below.

Tofu and Kale Salad With Avocado, Grapefruit, and Miso-Tahini Dressing

Plated single serving of tofu and kale salad with avocado and grapefruit
Serious Eats / Victor Protasio

Crispy tofu seasoned with a hit of za'atar provides both texture and vegan protein, while creamy avocado and bright grapefruit segments complete the trifecta of hero components that make this colorful kale salad an absolute winner.

Warm Kale and Caramelized Mushroom Salad

Warm kale and caramelized mushroom salad in white ceramic bowl
Serious Eats / Qi Ai

Here, browning the mushrooms first amplifies its earthiness, gently wilts the kale, and contrasts nicely with the zippy dressing. This makes for a simple yet flavorful vegetarian lunch or starter.

Kale Caesar Salad

Kale caesar salad in a speckled ceramic bowl
Serious Eats / Qi Ai

All hail the kale in this hearty iteration of the tried-and-true Caesar! A quick treatment in olive oil transforms the tough leaves into tender greens. Throw in some ultra-crispy croutons and you'll be wondering why you haven't tried a kale Caesar sooner.

Kale Salad with Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese

Kale salad with in wooden serving bowl with utensils
Serious Eats / Vicky Wasik

What really takes the classic combo of blue cheese, walnuts, and dried fruit over the top in this salad are the juicy oven-dried grapes—plump little jewels with way more personality than your run-of-the-mill raisins.

Crispy Kale, Brussels Sprouts, and Potato Hash

Crispy kale, brussels sprouts, and potato hash
Serious Eats / Mateja Zvirotic Andrijanic

Want a satisfying vegetarian hash? Start with par-cooked potatoes that are pan-fried until golden, add a healthy dose of crispy kale and Brussels sprouts, then top the hash with a couple of poached or fried eggs—maybe some hot sauce. Brunch is served!

Bacon, Cheese, and Kale Strata

Kale and bacon strata in a baking dish with one portion removed
Serious Eats / Liz Voltz

Kale not only breaks up the cheesy layering of bacon, egg, and bread in this recipe, but also adds a fiber-rich green vegetable to balance out the dish. The beauty of this savory bread pudding is that you can assemble it ahead and pop it in the oven in the morning, making it ideal brunch fare.

Pasta With Beans and Greens

A bowl of paccheri pasta with white beans and greens against blue background
Serious Eats / Vicky Wasik

Pairing a pantry staple like white beans with kale is a simple and easy way to pack nutrition into a pasta dish. Garlic, anchovies, and dried chiles form the flavor base while the bean liquid helps to create a creamy sauce that beautifully coats the noodles.

Hearty Vegan Polenta and Kale Soup With Miso and Toasted Sesame Oil

White bowl of Hearty Vegan Polenta and Kale Soup for above
Serious Eats / Fred Hardy

Leave it to Kenji to take a classic Italian hearty polenta and kale soup and give it a Japanese twist. Here, he replaces the Parmesan with toasted sesame oil, light miso, soy sauce, and sliced scallion for a complex, rich umami flavor—making it completely vegan and totally satisfying.

Spanakopita (Greek Savory Greens Pie)

Wedge of spanakopita on ceramic plate
Serious Eats / Vicky Wasik

An oldie-but-goodie gets a reboot with Sohla's new-and-improved version of spanakopita, which includes a variety of greens and herbs. While this recipe is designed to utilize tender greens like arugula and spinach—as opposed to heartier ones like kale and collards—you can always use baby kale if you'd like.

Stir-Fried Farro With Garlicky Kale and Poached Egg

Stir-fried farro, kale, poached egg, and chile sauce in black bowl
Serious Eats / Emily and Matt Clifton

Cooking the farro ahead of time in this recipes turns what could be considered a "slow food" meal into a doable and well-rounded weekday breakfast alternative to oatmeal or cereal. All you have to do is add some shredded kale sautéed with shallots and garlic, perk things up with a little red wine vinegar, and finish with poached eggs.

Easy Kale Quiche

Wedge of kale quiche portioned out of skillet and plated
Serious Eats / J. Kenji López-Alt

What better way to use up a big bunch of kale than to pack it into a cheesy quiche. A coating of butter and bread crumbs keeps the quiche from sticking to the pan and adds a nice bit of crispy browning around the edges.

Spanish-Style Migas With Chorizo, Peppers, and Kale

Bowl of migas topped with fried egg with a runny yolk
Serious Eats / Vicky Wasik

Wilted kale balances out all the porky richness of the chorizo and crispy pork belly in this Spanish-style migas. Ideal for weeknight dinner or weekend brunch, it's also a great way to use up stale bread and whatever veg you've got knocking about in the produce bin.

Stir-Fried Beef With Kale and Frisée in Black Bean Sauce

Stir-fried beef with kale, frisee, and black bean sauce on white platter
Serious Eats / Shao Z.

The key to stir-frying greens with tougher stems like kale is to separate the stems from the leaves and give the former a head start in hot oil. Then, it's just a matter of adding the stir-fried stems and leaves back into the wok once the beef and sauce are almost done for a final toss.

Bok Choy and Kale Fried Rice With Fried Garlic

Bok choy and kale fried rice with fried garlic on patterned blue bowl
Serious Eats / Shao Z.

Fried garlic, kale, and bok choy are a match made in heaven—especially in a vegetarian fried rice. Using the garlic frying oil to stir-fry the rice and greens intensifies the overall garlic aroma.

Caldo Verde (Portuguese Potato and Kale Soup With Sausage)

Closeup of a white bowl of caldo verde
Serious Eats / Eric Kleinberg

Hailing from from northern Portugal, this potato, sausage, and kale soup is tailor-made for lazy chilly days when you want something comforting and easy to prep. It's another one-pot wonder that's ready in about 40 minutes. We recommend using both starchy and waxy potatoes for textural contrast.

Skillet Spaghetti alla Carbonara with Kale

Closeup of Skillet Spaghetti alla Carbonara with Kale on white plate
Serious Eats / Yasmin Fahr

Okay, carbonara purists may scoff at the idea of adding kale to this Italian classic—but hey, don't knock it until you've tried it! Crisping the kale up in rendered bacon fat means it absorbs all that rich flavor, a bonus in my book. Plus, it rounds out the dish so you've got a complete meal.

Skillet Kale and Pumpkin Pasta

Kale and pumpkin pasta topped with grated cheese in white bowl
Serious Eats / Yasmin Fahr

You can whip up this one-skillet marvel in about 20 minutes—just grab a bag of pre-cut orange-flesh squash. Bat wing-like farfalle pasta, pumpkin, and Tuscan kale (a.k.a. cavolo nero) totally give off Halloween vibes and are ideal for a quick fall dinner.

Easy Sausage, Kale, and Black-Eyed Pea Soup With Lemon and Rosemary

Closeup of spoonful of sausage, kale, and black-eye pea soup
Serious Eats / J. Kenji López-Alt

A flavorful sausage and aromatics like garlic, rosemary, and lemon zest are the secret to transforming dried beans and kale into a ridiculously easy to make soup. A good soak in salted water improves the texture of the beans.

Cheesy Mashed White Beans With Kale, Parmesan, and a Fried Egg

Fork puncturing fried egg on top of kale and creamy mashed white beans in shallow white bowl
Serious Eats / J. Kenji López-Alt

Mashed canned white beans are a clever hack for those times when you're just too lazy to make proper grits. Top it with sautéed kale and a fried egg and you've got yourself a savory breakfast of champions.

Charred Kale Pizza With Garlic

Closeup of charred kale pizza on wooden board
Serious Eats / J. Kenji López-Alt

There's no denying that kale on pizza is more than just a fad—when done well, it's freaking amazing! Take this version with a crispy base of garlic and nutty Alpine cheese, which is baked part way before the kale is added to avoid burning.

Vegan Braised Kale and Chickpea Sandwich With Sumac Onions

Braised kale and chickpeas with red onion sandwiched inside split focaccia
Serious Eats / J. Kenji López-Alt

Inspired by a braised kale sandwich he had at Cutty's in Brookline, MA, Kenji created this deliciously messy vegan version with a juicy filling of kale, chickpeas, and sumac onions. Any bread will do here, but we're partial to pizza bianco or focaccia.

Kale Pineapple Basil Smash

Closeup of Kale Pineapple Basil Smash cocktail in glass from above
Serious Eats / Autumn Giles

Kale in smoothies is a thing—but kale in a cocktail? When it's juiced and blended with rye whiskey, fresh pineapple juice, and muddled fresh basil into a delightfully sweet-tart and herbaceous drink...uh, yes, please!

Spicy-Tart Kale Limeade

Spicy Kale Limeade in a glass with lime wheel from above
Serious Eats / Robyn Lee

If non-alcoholic is more your style, this kale drink is a cross between a refreshing mocktail and a green juice—with a spicy kick—blended with ginger, apple, and coconut water.

13 Leek Recipes That Highlight Your Favorite Allium

Leeks are often used to layer in flavor and add aromatic undertone but there’s so much more to them than their subtle qualities. These recipes show that using the right techniques, such as searing, braising, sautéing, grilling, and stir-frying, can amplify their natural sweetness and let leeks shine on their own.

Overhead view of finished leeks plated on a blue platter
Serious Eats / Fred Hardy

Until I began cooking professionally, I never really knew what to do with leeks. Sure, I saw them displayed in the produce section, but to me, they just looked like scallions on steroids. This is not to say I was unfamiliar with their flavor—I had my fair share of potato-leek soup (albeit the Knorr dry mix variety at first). It's just that the idea of actually cooking with these seemingly imposing green stalks was daunting to me...that is until I learned how to clean and prep them properly. Any chef will tell you, this is the basis of any good leek dish. Once you get that step out of the way, the (leek) possibilities are endless. We've gathered some of our favorite leek recipes that showcase a variety of techniques—from searing and braising to stir-frying and grilling—that make the most out of leek's vegetal charms. Whether you want a satisfying entree, like Nik Sharma's flavored-pack braised leeks with Sichuan chile sauce, a luxurious creamed leeks side dish, or savory Tawainese pan-fried leek dumplings, we've got you covered.

Braised Leeks in Chile Sauce

Overhead view of braised leaks
Serious Eats / Amanda Suarez

Cookbook author Nik Sharma draws on two divergent cooking styles for this easy-to-make dish full of punchy complex flavors. He starts by braising his leeks until meltingly tender the European way, then finishes them off with a chile sauce made with doubanjiang (Sichuan chile bean paste), Chinkiang vinegar, soy sauce, and garlic. Serve it with lots of steamed rice to sop up that powerhouse sauce.

Braised Leeks With Lemon and Parsley

Overhead view of finished leeks plated on a blue platter
Serious Eats / Fred Hardy

While leeks so often function as background players, disappearing into stews and soups, Kenji makes them the star of the show. Here, they're simply browned cut side down, dotted with butter, and braised until tender. A squeeze of lemon, a sprinkle of chopped parsley, and a drizzle of olive oil are all that's needed to let their natural sweetness shine.

Creamed Leeks

Overhead shot of creamed leeks in a bowl
Serious Eats / Liz Voltz

It doesn't get more French than sautéing sliced leeks down in butter until they're soft and sweet, then adding parmesan and binding them with some cream. It makes for a decadent vegetarian side dish that goes with practically everything ...but especially luxurious with crispy pan-fried cod.

The Best Potato-Leek Soup

Overhead shot of a bowl of potato leek soup
Serious Eats / Eric Kleinberg

Leeks co-star with potatoes in another quintessentially French production. Of course, they're slowly cooked in butter so they get beautifully soft without taking on any color. Kenji suggests taking the extra step of ricing the potatoes rather than whirling them in a blender for a lighter, cleaner texture.

Pan-Fried Leek Buns (Shui Jian Bao)

Golden pan-fried leek buns served with a bowl of soy dipping sauce
Serious Eats / Pete Lee

Who doesn't like a crispy pan-fried bao? Ubiquitous throughout Taiwan, these buns are typically stuffed with a variety of fillings, like this leek version flavored with dried baby shrimp. While you can find the deeper green, flatter Chinese leeks traditionally used for this filling in Asian markets, the more common large variety works perfectly fine and is more readily available.

Spicy Stir-Fried Beef With Leeks and Onions

A speckled ceramic plate holding a serving of spicy stir-fried beef with leeks and onions. There is a small bowl of white rice in the top right corner of the image.
Serious Eats / Qi Ai

The key to a great stir-fry, aside from a screaming hot wok, is the preparation of each component before it ever hits the pan. Here, the flank steak is cut across the grain and marinated and the leeks are washed and put through a salad spinner to remove any excess moisture. Well-dried leeks brown better and easily achieve the characteristic smoky flavor you'd expect from high-heat wok cooking.

Seared Sea Scallops With Leek Risotto and Lemon-Brown Butter Sauce

Overhead shot of seared sea scallops arranged over a bowl of leek risotto, garnished with little red teardrop peppers and chopped parsley
Serious Eats / Emily and Matt Clifton

Although the seared sea scallops certainly make this money shot, the creamy, luscious leek risotto is what gives this Valentine's Day dish elegance and panache. If sea scallops aren't your thing, you can pair the risotto with fish, chicken, or even sliced steak.

Chicken and Leek Pie

Overhead shot of a chicken and leek pie wrapped in golden puff pastry
Serious Eats / Sydney Oland

Super simple ingredients are what make this savory pie perfect for weeknight meals and company alike. The poached chicken and leeks, bound together in a bit of cream and wrapped in puff pastry, can be assembled ahead, then brushed with an egg wash and baked when you're ready to eat.

Pork Chops With White Wine and Leek Pan Sauce

Two pork chops in leek and white wine sauce in a skillet
Serious Eats / Vicky Wasik

A pork chop is a pork chop. Dressed it in a rich leek and white wine sauce...well, then you've got yourself something quite exquisite. Daniel goes hard on the leeks because they not only add incredible flavor, but their natural vegetable fiber is the secret to adding body and substance to the pan sauce.

One-Skillet Salmon With Curried Leeks and Yogurt-Herb Sauce

Pan-seared skin-on salmon fillet perched atop a bed of curried leeks, plated with yogurt sauce
Serious Eats / Vicky Wasik

Curried leeks take what could potentially be a ho-hum piece of salmon—albeit with wonderfully crispy skin—up a few notches. Just remember, the success of any leek recipe depends on thoroughly washing out any gritty bits of sand and soil buried deep down with the concentric layers.

Charred Brussels Sprouts and Leek Muchim With Coffee-Dijon Dressing

Overhead shot of charred Brussels sprouts and leeks muchim banchan in a blue bowl
Serious Eats / Vicky Wasik

Inspired by a favorite Korean banchan or side dish, this salad of charred Brussels sprout leaves and thinly sliced raw leeks are Sunny Lee's take on the pa-muchim that typically accompanies samgyeopsal or grilled pork belly. Massaging in the coffee-spiked mustard dressing helps distribute it evenly and slightly soften the vegetables.

Whole-Grain Spelt Salad With Leeks and Marinated Mushrooms

A spoon dipping into a dish of whole-grain spelt salad
Serious Eats / Daniel Gritzer

Leeks cooked together with mushrooms, then briefly marinated in cider vinegar for a pop of acidity, transforms cooked whole-grain spelt into a hearty salad that's perfect as a vegetarian main or side dish.

Grilled Leeks With Romesco Sauce

Grilled leeks served with romesco sauce and pita bread
Serious Eats / Joshua Bousel

Unlike spring onions, leeks take a bit longer to soften on the grill. Parboiling them first can cut the grilling time down to less than 10 minutes, so you can savor those lovely charred leeks in romesco sauce that much sooner.

12 Lasagna Recipes To Satisfy Your Cravings Year-Round

Whether you have a taste for meaty classics like a lasagna alla Bolognese or an indulgent creamy vegetarian spinach lasagna, we’ve rounded up our favorite baked pastas to satisfy everyone’s craving.

A slice of spinach lasagna, shot from the side so that all of the layers are visible.
Serious Eats / Julia Estrada

Let me just preface this by saying that my introduction to lasagna came in the form of a Stouffer's frozen entree. Mom didn't know how to make one from scratch, nor did she have any inclination. My first attempt, as a young adult, involved ground beef, jarred marinara sauce, a ball of part-skim mozzarella, a tub of low-fat cottage cheese, and some Kraft grated parmesan out of the green can.

Flash forward several decades and my world-view of lasagna has expanded exponentially. While mom may still be beholden to her Stouffer's, I'm always on the lookout for different ways to get my lasagna fix. Sometimes I want a meat-and-cheese extravaganza, like a Neapolitan-style lasagna with little crispy meatballs and sliced sausage. Other times, my tastes lean towards vegetarian options like a creamy Brussels and mushroom or a cheesy autumn squash lasagna. Although I'm not vegan, a great plant-based lasagna recipe, such as Daniel's vegan lasagna alla Bolognese, can inspire me to give his meatless version a go. Whatever you're in the mood for, we've offered up lots of lasagna recipes for you to try.

Classic Lasagna Bolognese

A square of Lasagna Bolognese portioned out of a baking dish and served on a black plate
Serious Eats / Vicky Wasik

Originating from Emilia-Romagna in north-central Italy, classic lasagne alla Bolognese is an exercise in refined delicacy. It begins with an intensely flavorful slow-cooked Bolognese sauce, layered with pasta, creamy béchamel, and grated Parmigiano-Reggiano cheese for a harmonious balance.

All-Day Meat Lasagna

Lasagna Bolognese in a glass baking dish
Serious Eats / J. Kenji López-Alt

Kenji's not-quite-traditional take on lasagna Bolognese features four types of meat in the sauce, mozzarella and ricotta in addition to Parmigiano-Reggiano, and Asian fish sauce for a boost of umami. You can either go the extra mile and make fresh ricotta or use good store-bought one (free of gums or stabilizers); whole milk cottage cheese will also work here.

Lasagna Napoletana (Lasagna With Sausage, Smoked Cheese, and Meatballs)

Lasagna Napoletana plated and garnished with with fresh basil leaves
Serious Eats / J. Kenji Lopez-Alt

This variation takes us south of Emilia-Romagna for a decadent lasagna supercharged with a hearty Neapolitan-style red sauce infused with meaty pork ribs, crispy small meatballs, sliced sausage, and four types of cheeses, including smoked mozzarella.

The Best Spinach Lasagna

A slice of spinach lasagna, shot from the side so that all of the layers are visible.
Serious Eats / Julia Estrada

The technique is what sets this spinach lasagna apart. Sautéing the spinach with shallots and garlic, then removing all the excess liquid and chopping it up guarantees maximum flavor and even distribution throughout the ricotta filling. Using stacks of fresh pasta ensures a good ratio of filling to pasta.

Ultra-Creamy Spinach and Mushroom Lasagna

Ultra-Creamy Spinach and Mushroom Lasagna portioned out from baking dish and plated
Serious Eats / J. Kenji López-Alt

Challenged to dream up a vegetarian lasagna that would win over even meat eaters, Kenji came up with this richly satisfying version stuffed with creamy spinach, mushrooms, and cheese. Soaking the pasta for 15 minutes streamlines the process, while maintaining optimum moisture levels in the fillings.

The Best Squash Lasagna

Side view of a portion of squash lasagna plated
Serious Eats / J. Kenji López-Alt

Nothing says autumn like squash and apples, especially when layered with pasta, creamy nutmeg-scented white sauce, and lots of cheese—then baked until golden and bubbly. Using both cubed squash sautéed with apples and roasted squash puréed with cream cheese provides a nice contrast of textures and flavors.

Creamy Brussels Sprout and Mushroom Lasagna

Overhead shot of a baking dish of creamy Brussels sprouts and mushroom lasagna
Serious Eats / J. Kenji López-Alt

When we think of indulgent, Brussels sprouts and mushrooms aren't exactly the first ingredients that come to mind. However, if you layer mushroom duxelles, seared Brussels sprouts, and plenty of gooey cheese with pasta...well, that's a whole different story.

Summer Vegetable Lasagna With Zucchini, Squash, Eggplant, and Tomato

Slice of lasagna served on a small plate, with casserole dish holding lasagna peeking into the frame
Serious Eats / Julia Estrada

A cross between ratatouille and baked pasta, this recipe proves that lasagna isn't just comfort food to warm you up in chilly weather. Kenji takes advantage of the summer vegetable bounty by packing eggplant, squash, zucchini, and tomatoes into a lasagna. Sautéing the vegetables first draws out excess moisture to concentrate their flavor.

Vegan Lasagna alla Bolognese

Overhead shot of a baking dish of vegan lasagna Bolognese
Serious Eats / Vicky Wasik

Crafting a vegan version of the classic lasagna Bolognese that hits all the right notes might seem like a Herculean task. But Daniel successfully does it by tackling its two main components: using mushrooms and seitan to deliver a ragù with both meaty flavor and texture; and infusing almond milk with aromatics for a more flavorful béchamel. Mission accomplished!

Vegan Italian-American Lasagna With "Ricotta"

Side view of a portion of Vegan Italian-American Lasagna with
Serious Eats / Vicky Wasik

Yes, Daniel also came up with a vegan version of an Italian-American favorite. Firm tofu and cauliflower purée are blended together to create a textural facsimile of ricotta, while a creamy vegan béchamel makes a fine substitute for mediocre store-bought vegan mozzarella.

Polenta Pasticciata (Polenta Lasagna With Mushroom Ragù)

Overhead shot of Polenta Lasagna With Mushroom Ragù in a glass baking dish
Serious Eats / Vicky Wasik

Polenta offers a delicious and hearty gluten-free alternative to traditional pasta that's easy to make and incredibly versatile. Here, we've layered the lasagna with a vegetarian mushroom ragù, but you can use bolognese or whatever you happen to have on hand.

Crispy Leftover Lasagna Skewers

Hand picking up a skewer of crispy leftover lasagna from a platter
Serious Eats / J. Kenji López-Alt

Having leftover lasagna is not a bad thing, but it never tastes quite as good as it did fresh out of the oven. You can, however, slice it into slabs and fry them on their sides until the edges are extra-crispy and the centers gooey and cheesy. Heck, you can even skewer and serve them with some marinara dipping sauce as a fancy-pants hors d'oeuvres.

18 Ground Beef Recipes That Are Anything But Ordinary

Ground beef is perhaps one of the most versatile and ubiquitous meats you will find at the butcher counter. Still, we can all use some help when it comes to finding new ways to cook with it. Showcasing different cooking techniques and complex flavor profiles, these ground beef recipes are anything but boring.

Korean bulgolgi burger layered with red cabbage slaw, pickled daikon, and kimchi mayo on a sesame seed bun
Serious Eats / Emily and Matt Clifton

Even as a culinary professional, I get stumped sometimes staring at the ground beef in the butcher's case. Sure, it's on special, but what the heck do I want to do with it? Do I go with the tried and true burger or meatloaf? Maybe something I've never tried making at home before, like Jamaican beef patties? I know I'm not alone in my quandary.

We've delved into our vast Serious Eats library to come up with a collection of recipes to inspire you to rethink how to cook your favorites or try cooking something new—such as Cincinnati chili, grilled Korean-style bulgogi burgers, skillet tamale pie, seekh kebabs, and Cuban picadillo. Whatever the mood or occasion, there is a perfect ground beef recipe for you.

Pressure Cooker Ground Beef and Bean Chili

Lifting up a spoonful of pressure cooker ground beef and bean chili
Serious Eats / Vicky Wasik

Classic beef-and-bean chili done right normally requires plenty of time to simmer to fully tenderize the meat—not ideal for the impatient cook. But Daniel's pressure cooker method reduces the cooking time considerably without compromising on flavor, and is bolstered with a little coffee, dark chocolate, and fish sauce to add subtle toasty and savory notes.

Cincinnati Chili

Overhead view of cincinnati chili on a black and white checkered background
Serious Eats / Amanda Suarez

Cincinnati chili may seem idiosyncratic in the pantheon of American chilis, but there is much to love about this dish of spiced meaty chili piled on a bed of tender spaghetti and topped with diced onion and a mound of shredded cheddar. Jed's version includes a little dry active yeast to replicate the famed Skyline Chili signature seasoning.

Classic Meatloaf (The Food Lab)

The Food Lab's All-American Meatloaf, sliced and lined up on a platter
Serious Eats / Mariel De La Cruz

Leave it to Kenji to improve on an American classic, coming up with a version that's deeply moist and meaty with a firm tender texture that holds its shape so each slice stays intact. It's perfect as is served up with a side of ultra-fluffy mashed potatoes, or layered in a sandwich.

Grilled Korean-Style Bulgogi Burgers With Kimchi Mayo and Pickled Daikon

A thick grilled Korea-style Bulgogi burger layered with kimchi mayo, pickled daikon, and shredded red cabbage in a sesame seed bun
Serious Eats / Emily and Matt Clifton

Bold flavors of Korean bulgogi married with proper burger grilling technique equals the best kind of fusion cooking. Layering in colorful crunchy vegetables and piquant kimchi mayo turns this burger into a visual feast.

Curried Jamaican Beef Patties

Overhead view of Jamaican Beef Patties on a white platter
Serious Eats / Robby Lozano

These brightly hued flaky pastries—loaded with deeply seasoned ground beef, onions, garlic, and Scotch bonnet peppers—are ubiquitous throughout Jamaica. They're found in ramshackle roadside stands, neighborhood restaurants, and even resorts. One bite can magically transport you to a warm sunny beach!

Cuban Picadillo

A blue ceramic plate with picadillo, white rice, and black beans.
Serious Eats / Diana Chistruga

This easy-to-make Cuban comfort food classic is deceptively simple but big on flavor. The layers of flavor begin with a sofrito and finish with briny green olives, capers, and raisins that add brightness and texture. Serve it with white rice and black beans.

Easy Skillet Tamale Pie With Cornbread Crust

Skillet tamale pie with cornmeal crust and chopped scallions on the side, dished up
Serious Eats / J. Kenji López-Alt

Although it's hard to say whether this savory skillet pie of beef chili topped with a buttery, tender, crisp-edged cornbread crust was actually inspired by the Mexican tamale, it's definitely part of the great lexicon of Americanized dishes. Browned butter gives the cornbread a rich, nutty aroma.

Salisbury Steak With Mushroom Brown Gravy

Salisbury steak smothered in mushroom onion gravy, plated with mashed potatoes and peas
Serious Eats/ Vicky Wasik

Like Daniel, Salisbury steak was one of my favorite TV dinners as a kid (and the only school cafeteria offering I actually wanted to eat). His rendition features a juicy and tender steak-like patty smothered in a rich mushroom gravy accentuated with sweet, complex onion flavor.

American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole)

Melted cheese dripping off a serving spoonful of American Chop Suey
Serious Eats / J. Kenji López-Alt

Despite its origins, calling this "choy suey" is perhaps a bit of a misnomer. Nevertheless, you can't argue that the combination of tender macaroni, tomato sauce, and ground beef (seasoned with Worcestershire sauce) baked with lots of melty pockets of mozzarella cheese isn't deeply satisfying. This one-skillet wonder is almost as easy as cracking open a box of Beefaroni mix.

Tater Tot Casserole (Hotdish)

A casserole of hot dish topped with rows of golden tater tots, drizzled with ketchup
Serious Eats / Vicky Wasik

Ever-present throughout the Midwest, "hotdish" is an entire meal baked in a casserole—consisting of meat, vegetables, a starch, and sauce. Golden, crispy tater tots reign supreme as the preferred starch, while ground beef is the traditional meat of choice. Sohla swaps out condensed canned soup in favor of a creamy from-scratch sauce made with roasted mushrooms.

Classic, Savory Shepherd's Pie

A casserole dish with a portion of Shepherd's pie removed, revealing the layers of meat and mashed potatoes
Serious Eats / Vicky Wasik

Daniel's take on the British shepherd's pie starts with a glorious layer of ultra-rich mashed potatoes loaded with butter blanketing a savory, meaty ragù-like sauce studded with peas and carrots. While it's traditionally made with ground lamb, ground beef is a popular substitute—particularly for those who don't like the flavor of lamb.

Kotlet (Persian Ground Meat and Potato Patties)

Overhead view of kotlets with tomatoes and french fries
Serious Eats / Nader Mehravari

Popular throughout Iran and the Persian diaspora, these ground meat and potato patties are incredibly versatile and easy to make. Serve them hot or cold, as a main dish, side, snack, or even a sandwich filling.

Seekh Kebabs (Pakistani Spicy Grilled Ground Meat Skewers)

A platter of Seekh Kebabs with sliced cucumbers, chunks of fresh tomato, lime halves, cabbage slaw, and mint sprigs
Serious Eats / J. Kenji López-Alt

Getting the right flavor profile is certainly key to making what Kenji calls the "meat-on-a-stick of your dreams." The other is properly salting, chilling, and grilling the meat to achieve seekh kebab nirvana.

Hoisin-Glazed Cocktail Meatballs

Hoisin-glazed cocktail meatballs on a white porcelain plate. There is a glass bowl of dipping sauce with a metal spoon on the plate.
Serious Eats / Mariel De La Cruz

These sticky, tangy bite-sized morsels are much cooler than the toothpick-skewered cocktail meatballs they served in the 60's. Paired with an irresistible dipping sauce, they're the ideal snack to munch on while sipping an ice-cold martini...shaken or stirred.

Moroccan Kefta and Bell Pepper Briouats (Ground Meat and Bell Pepper Pastries)

Overhead view of Kefta Briouates on a plate with dipping sauce on the side
Serious Eats / Greg DuPree

These triangular-shaped pastries filled with ground beef, caramelized onion, and bell pepper and flavored with garlic, sweet paprika, cumin, and coriander make for an excellent finger food or starter. Although they're traditionally made with a Moroccan pastry called warqua, the more readily available phyllo is a fine substitute.

Cheesy Stuffed Mexican Peppers With Red Chile Sauce

A casserole dish of Mexican stuffed yellow peppers topped with an enchilada-style sauce
Serious Eats / Jennifer Olvera

These Tex-Mex-style stuffed peppers are filled with a creamy mixture of ground beef and rice bound in two kinds of cheese and sour cream, and spiked with chile powder and cumin. It's topped with a luscious sauce flavored with ancho chile, unsweetened cocoa, cumin, and Mexican oregano.

Brown Rice Congee With Beef, Shiitake, and Garlic Chips

Overhead view of a bowl of brown rice congee with beef and shiitake topped with garlic chips and sliced scallion
Serious Eats / Shao Z.

Rice porridge is a classic breakfast staple throughout Asia, and brown rice turns this "blank canvas" into a heartier, healthier base for a variety of accompaniments—such as marinated ground beef, dried shiitake mushrooms, and garlic chips. Reducing the water-to-rice ratio ensures that the brown rice congee will be just as creamy and silky as the white rice version.

Basic Ragù Bolognese

A wooden spoon stirring a pot of ragù bolognese
Serious Eats / Vicky Wasik

Ragù bolognese is a foundational component for several classic pasta dishes, including lasagna alla bolognese. We suggest making a batch and stashing it in your freezer.

16 Sweetened Condensed Milk Recipes To Make Use of Everyone’s Favorite Canned Dairy

Whether plain straight out of the can or caramelized for dulce de leche, sweetened condensed milk not only imparts a distinctive richness, but also improves the texture and flavor in just about any sweet — from coconut macaroons to Vietnamese ice cream and baked flan.

Homemade sweetened condensed milk dripping off a spoon
Serious Eats / Vicky Wasik

When I was a kid, my mom always kept a stash of canned milk in her pantry—the evaporated variety for Hong Kong-style milk tea. One time she bought a can of sweetened condensed milk by accident, and that was when I discovered the magic of this dense, creamy, rich elixir. Suddenly my boring milk tea was on steroids, but in a very good way. By the time I was a professional pastry chef, I'd come up with all kinds of reasons to use sweetened condensed milk in my recipes—from fudge sauce and ice cream to cheesecake bars. It adds a velvety richness and glossiness like no other canned or fresh dairy, which is why sweetened condensed milk is so popular around the world. In South America, it's used in tres leche cake, crispy corn flake clusters (a cousin to Rice Krispy Treats), Brazilian lemonade, and the ubiquitous dulce de leche. There's leche flan in the Philippines and Hello Dolly (or seven-layer) bars in the U.S. Sweetened condensed milk can also be used as a great short-cut ingredient, such as in Nik Sharma's Indian cashew sweets. Check out these 16 sweetened condensed milk recipes and discover all the tasty ways you can use this liquid gold ingredient.

Dulce de Leche

A can of dulce de leche on a wooden trivet with two metal spoons with dulce de leche on them, on a stone background
Serious Eats / Mateja Zvirotic Andrijanic

To get a deep rich flavor and gorgeously thick, eat-it-by-the-spoonful consistency, we simply drop an unopened can of sweetened condensed milk into a pot of water and let it simmer undisturbed for a few hours. Easy peasy!

Milk Creams (Indian Cashew Sweets)

A plate of Indian milk creams in assorted shapes and designs
Serious Eats / Nik Sharma

This favorite cashew-based sweet is often a highlight during holidays like Christmas, Easter, and Diwali. Nik's ingenious recipe streamlines the process by using sweetened condensed in place of whole milk and sugar, which considerably cuts down the cooking time. Once the taffy-like "dough" is cooked to the proper consistency, you can press it into silicone molds of various shapes and sizes.

Sweetened Condensed Milk

Spooning homemade sweetened condensed milk for a jar
Serious Eats / Vicky Wasik

Leave it to Stella to come up with a recipe for homemade sweetened condensed milk that can be used interchangeably with the store-bought variety. No shade to the canned variety, but making it from scratch allows you to control the dairy, sugar, and heat, as well as customize the flavoring. Its lighter, fresher and less sweet taste shines in her butternut pumpkin pie recipe.

Fifteens (Northern Irish Digestive Biscuits and Marshmallows With Cherries)

Overhead view of Fifteens on a green platter
Serious Eats / Robby Lozano

If you're really into sweets, then this Northern Ireland specialty will be right up your alley. Sweetened condensed milk is the secret sauce that binds together 15 digestive biscuits, 15 glacé cherries, and 15 marshmallows (hence the name) into this chewy, no-bake treat.

Leche Flan (Filipino Baked Custard)

A square of lech flan on a plate
Serious Eats / Rezel Kealoha

Sweetened condensed milk adds to the creaminess and density of this ultra-rich baked custard that's a Filipino dessert mainstay. It can be served on its own or cut into pieces and layered into halo-halo, a classic Filipino shaved ice dessert.

Vegan Key Lime Pie

Vegan Key lime pie with one slice removed (slice is alongside on a plate)
Serious Eats / Debbie Wee

Here, a magic combination of silken tofu and sweetened condensed coconut milk provides the creamy base, while a cornstarch-thickened custard replaces the eggs in this bright vegan interpretation of the Floridian classic.

The Best Chocolate-Dipped Coconut Macaroons

Coconut macaroons dipped and streaked in chocolate
Serious Eats / Vicky Wasik

Toasted coconut and sweetened condensed milk give these macaroons a deeper, coco-nuttier flavor and chewier texture. Whipped egg whites also help make them lighter on the inside and crispier on the outside. If you aren't overly concerned about your macaroons having the iconic white and brown look, try swapping out the sweetened condensed milk with dulce de leche for a superior texture and flavor.

Jus Alpukat (Indonesian Avocado-Coffee Shake)

A tall glass streaked with chocolate syrup and filled with Indonesian Avocado-Coffee Shake
Serious Eats / Daniel Gritzer

This delightfully rich and creamy shake combines nutrient-dense avocado with a hit of caffeine from strongly brewed coffee, as well as sweetened condensed milk. Consider this a healthy-ish breakfast shake...or, with a generous drizzle of chocolate syrup, an after-dinner dessert.

Vietnamese Coffee Ice Cream

A scoop of coffee ice cream in a green cup and saucer
Serious Eats / Vicky Wasik

The flavor of this ice cream is floral, bitter, rich, and creamy like real Vietnamese coffee. Sweetened condensed milk gives it a nice milky finish and a smooth, almost glossy texture.

Bocaditos de Corn Flakes y Leche Condensada (Corn Flake Clusters)

A plateful of corn flake clusters
Serious Eats / Maria del Mar Cuadra

These no-bake crispy cornflake clusters made with sugar, sweetened condensed milk, and butter are the Rice Krispy Treats of South America (minus the store-bought marshmallows). Caramelized sugar adds nuance and complexity.

Hello Dolly Bars

A Hello Dolly Bar perched against against another
Serious Eats / Carrie Vasios

They're known as "seven-layer bars" in the South and sold as "Hello Dolly bars" at Magnolia Bakery in NYC. But whatever you call them, this gooey, magical combination of chocolate chips, pecans, and shredded coconut bound in sweetened condensed milk and baked on a graham cracker crust is irresistible. Feel free to use different flavors of chocolate chips or switch up the nuts. I personally like adding dried cranberries or cherries for a bit of tartness.

Tres Leches Cake

Tres leches cake topped with whipped cream on a plate
Serious Eats / Maria del Mar Cuadra

Some iteration of this ubiquitous dessert exists throughout Latin America—sponge cake liberally bathed in three types of milk, with sweetened condensed and evaporated being the constants. Maria finishes hers off with a cream cheese-enriched whipped cream.

10-Minute Lime Cracker Pie

Digging into a slice of 10-Minute Lime Cracker Pie with a fork
Serious Eats / J. Kenji López-Alt

If baking isn't your thing but dessert is, have we got a recipe for you! Behold, a four-ingredient icebox "pie" that doesn't even require stepping foot inside a kitchen (except to put it in the fridge) and will give the best pumpkin or sweet potato pie a run for its money.

Thai Tea Ice Cream

A scoop of Thai tea ice cream drizzled with canned sweetened condensed milk
Serious Eats / Max Falkowitz

Unless you live in a location blessed with a plethora of Asian dessert and ice cream shops—like I do in the San Francisco Bay Area—making your own Thai tea ice cream is pretty much the only way to ensure your ice cream will truly taste like Thai iced tea. To complete the experience, a drizzle of sweetened condensed milk over the top is a must.

Thai Tea Cake with Condensed Milk Custard Sauce

A slice of Thai Tea Cake being drizzled with condensed milk custard sauce
Serious Eats / Leela Punyaratabandhu

Though far from traditional, this dessert is an inspired take on the classic flavors of Thai tea—complete with a healthy drizzle of creamy custard sauce made with sweetened condensed milk.

Brazilian Lemonade (With Limes and Condensed Milk)

Brazilian Lemonade garnished with a paper umbrella
Serious Eats / Dave Katz

Excellent with a shot of Cachaça, this richer, sweeter Brazilian version of lemonade is made with fresh lime or lemon juice and sweetened condensed milk. Just envision slowly sipping it while lounging under an umbrella on Ipanema Beach.

9 Roast Chicken Recipes That’ll Give You Cozy Sunday Supper Vibes

There’s nothing like a perfectly roasted chicken, whether it’s trussed up whole, spatchcocked, or broken down into pieces and pan-roasted. We have everything from quintessential whole roast bird to easy pan-roasted chicken with vegetables and irresistibly crispy-skinned spatchcocked chicken.

Plated, carved, roasted spatchcocked chicken
Serious Eats / Amanda Suarez

I used to work at a beloved Italian restaurant in San Francisco that had a retail counter stocked full of salads, savory pastries, whole roast chickens, charcuterie, and cheese. When I opened the front door each day, the aroma of rotisserie chicken and pollo al mattone would waft by me—quite possibly one of the nicest ways to be greeted first thing in the morning. I think that's why people gravitated towards the place, aside from the wonderful pasta.

Let's face it, the smell of roasted chicken just warms the soul—there's really nothing like it. And if you have a few great roast chicken recipes in your arsenal, you can conjure up those cozy feelings pretty much any day of the week. We've gathered some of our favorites—from perfect roast chicken to foolproof pan-roasted chicken with vegetables. For those who want to infuse their bird with different flavors, we also have a spicy, citrusy Spanish roast chicken and an aromatic lavender-and thyme-infused bird that will transport you to Provence. So grab a bird and get roasting!

Perfect Roast Chicken

Side view of a whole roast chicken
Serious Eats / Amanda Suarez

Here, Daniel takes us through the essential steps to producing a whole roast chicken worthy of a magazine cover: skin perfectly brown and crisp all over, deeply seasoned (thanks to a dry brine), juicy, and tender. What more could you ask for?

Pan-Roasted Chicken With Vegetables and Dijon Jus

A white ceramic dish holding pan-roasted chicken and vegetables in jus.
Serious Eats / Mariel De La Cruz

This one-pan-wonder takes full advantage of cast iron's excellent heat retention and conductivity to produce a deep brown sear on the skin for a pan-roasted chicken that's evenly cooked and perfectly moist. Lemon and Dijon mustard round out the umami-rich flavor of chicken drippings and fond in the jus.

Spatchcocked (Butterflied) Roast Chicken

Plated, carved, roasted spatchcocked chicken
Serious Eats / Amanda Suarez

Removing the backbone or spatchcocking your bird not only allows the breasts and legs to finish cooking at the same time, but it's done quickly under high heat. No brining or basting necessary. Bonus: you can use the backbone to make a savory jus.

Roast Chicken With Warm Fregola and Butternut Squash Salad

Roast chicken and jus plated with warm fregola and butternut squash salad
Serious Eats / Vicky Wasik

Start with a golden brown, crispy spatchcocked roast chicken and quick jus, then add roasted butternut squash tossed with a toasted Sardinian pasta called fregola and brightened with lemon zest, and you've got the makings of an easy, comforting fall supper.

Pollo al Mattone (Italian Roast Chicken Under a Brick)

Chicken in a skillet
Vicky Wasik

For even faster spatchcocked roast chicken with the crispiest burnished skin, do it the Italian way and sandwich your bird between two hot, heavy surfaces. While al mattone means "under a brick," you can use pretty much anything that's comparable in weight, such as barbell plate weight or pair of dumbbells on top of a frying pan, or even a cast iron skillet weighed down with a couple of cans of tomato.

Lavender, Lemon, and Honey Spatchcocked Roast Chicken

Spatchcocked lavender, lemon, and honey roast chicken on a wooden board
Serious Eats / Kerry Saretsky

If you took your chicken for a stroll through a lavender field in Provence, this is what you'd expect it to taste like. We start by rubbing a generously salted and peppered spatchcocked chicken with an aromatic compound butter flavored with lavender blossoms, thyme leaves, lemon, honey, and olive oil, before roasting it under high heat.

Easy Roast Chicken with Asparagus and Leeks

A serving dish of roast chicken with leeks and asparagus
Serious Eats / J. Kenji López-Alt

We love a recipe that's not only easy to make but takes full advantage of the star ingredient. Here, every part of the chicken gets used—from the backbone for the jus to braise the leeks to the chicken fat to roast the asparagus.

Spanish Roast Chicken with Romesco and Grilled Onions

A whole Spanish roast chicken on a platter, garnished with whole scallions and a dish of romesco sauce
Serious Eats / Jennifer Olvera

Roast chicken is made even more irresistible when it's slathered with a spicy, citrusy pimentón rub. Grilled scallions take practically no time to grill and the tangy romesco sauce can be made a day ahead.

Soy-Glazed Roast Chicken

Soy Glazed Roast Chicken with a bowl of jus on the side
Serious Eats / Jennifer Olvera

Inspired by Chicago Chef Stephanie Izard's "The Marinade," Jennifer's roast chicken is basted in a tangy, slightly spicy soy glaze that turns the skin into a mahogany crackle. Turn the pan drippings and nubby bits into flavorful jus with some wine and a pat of butter.