Author: The Serious Eats Team

Over the years, we here at Serious Eats have published quite a few hamburger recipes, as well as explainers on all sorts of burger-related subjects, from how to create your own premium beef blend to a guide on toppings and a handy collection of general burger-making tips. Below, we've assembled our favorite hamburger recipes, including a series of upgraded fast food copy-cat recipes developed by Kenji. Whether you're after a thin, crispy smash burger or an extra-thick medium-rare patty, we have a recipe for you.

Classic Smashed Burgers

These classic smashed cheeseburgers offer maximum juiciness and a deep brown, beefy crust.

The Ultimate Smash Cheeseburger

For this upgrade on our classic smash burger, Kenji tweaked the recipe to produce twice the amount of crisp, browned crust. By cooking two 2-ounce patties instead of one 4-ounce patty, we get double the amount of crust, while a slice of cheese in between the patties keeps things moist.

Oklahoma-Style Onion Burgers

An Oklahoma classic, these burgers are made with a similar method to that of a classic North Jersey-style slider, but with way more onions, which help the thin patties of beef cook up extra juicy and flavorful.

Homemade Burger King Whopper-Style Cheeseburgers

This Whopper-style recipe improves the flame-grilled classic with better ingredients, better layering, and a better patty cooking technique: griddling thin patties through mostly from one side gives maximum crust development and browning while still leaving it nice and juicy.

In-N-Out's Double-Double, Animal Style

Make your own version of In-N-Out's Double-Double Animal Style burger with caramelized onions, two patties, American cheese, pickles, mustard, and special sauce.

The Fake Shack (or the Shack Burger at Home)

We've got everything you need to make your own Shack Burger at home, including a homemade version of Shack Sauce.

A Better Big Mac

Our deluxe take on the Big Mac starts with the great original concept and adds patties made from ground short rib, a touch of Marmite to the special sauce, and several incremental improvements to the bun, toppings, and the cooking process.

The Ultimate Bacon Cheeseburgers

This burger is for the bacon-obsessed. Beef patties are griddled in bacon fat, then dressed with bacon-infused special sauce, smothered with onions fried in bacon fat, and topped with a crisp bacon weave.

Sous Vide Burgers

For larger burgers, sous vide cooking is a wonderful method of ensuring that your burger comes out with an unparalleled level of juiciness every single time.

Thick and Juicy Burgers

If you're after a nice and thick burger and don't want to break out an immersion circulator, the oven is your friend. Here, large patties are slowly baked in a low oven to a perfect medium rare and then seared in a skillet to finish.

Really Awesome Black Bean Burgers

These vegetarian burgers are packed with lightly dehydrated black beans, feta cheese, sautéed chiles, chopped cashews, and panko breadcrumbs. The resulting patties have a complex, satisfying flavor with a robust texture that even carnivores love. For a similarly nuanced approach to constructing a vegan-friendly substitute for ground beef, check out Kenji's recipe for homemade vegan burgers.

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

When we want the flavors of Korean bulgogi and the grilling method of a burger, there's an easy solution: combine them. The spicy kimchi mayo really ties this sandwich together.

Teriyaki Burgers

To ensure a nicely browned crust and avoid burning the sauce, burger patties are grilled first and then repeatedly painted with teriyaki sauce toward the end of cooking. More teriyaki sauce is added during assembly, along with mayo and shredded cabbage.

Cemita Burger With Refried Beans, Chipotle Mayo, Avocado, and Oaxacan Cheese

For this mash-up of the iconic Mexican sandwich, Daniel nests burger patties on a sesame bun with traditional cemita accoutrements, including frijoles refritos, queso Oaxaca, and deliciously pungent papalo.

Wagyu Burgers

Ground wagyu is often not all it's cracked up to be, but even if you get the real deal, does it make a worthy hamburger? We attempt to answer this question, whilst offering a recipe and general tips on cooking wagyu patties.

The end of soup season may be looming, so we're stocking up on as much of the good stuff as we can. One of our favorite genres of soup is the fish variety. Incorporating fish into soup introduces a powerhouse of flavor that can range from salty to sour. While some of the soups on this list are served for special occasions, many others are simpler affairs that come together in less than an hour. Whether you're looking for a weeknight win or a seafood showstopper, you're sure to find a fish soup recipe on this list that you'll love.

Salmon Head Soup

This rich, creamy soup is studded with tender salmon head morsels and flavored with dill.

Cioppino (San Francisco Seafood Stew)

A rich seafood stock ensures this cioppino is full of flavor. Carefully sequencing the poaching of each type of seafood in the broth leads to a perfectly cooked result.

Chupín de Pescado (Argentine Fish and Tomato Stew)

A rustic stew whipped up by Argentine fishermen and home cooks, chupín is packed with meaty pieces of fish, tender potatoes, and lots of vegetables.

Canh Chua Cá Thì Là (Vietnamese Fish Soup With Tomato and Dill)

Light, delicate, and refreshing, this Northern Vietnamese soup combines fresh fish with a pleasantly tart tomato and dill broth.

Tom Yam Pla (Thai Spicy and Sour Soup with Fish)

This fish version of tom yam is sour, spicy, and salty, with aromatic notes of lemongrass and makrut lime leaves.

Cullen Skink (Scottish Smoked Fish Chowder)

This creamy Scottish chowder is loaded with smoked haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor.

Easy, Creamy One-Pot Salmon Chowder

This chowder leverages salt pork and bottled clam juice for full-flavored results in under an hour.

Real Bouillabaisse (Bouillabaisse Marseillaise)

This bouillabaisse recipe will allow you to make a fish stew that's faithful to the classic Provençal version, no matter where you live.

Asam Laksa (Spicy and Sour Noodle Soup)

This hot and sour fish soup, a specialty of Penang, is served with thick rice noodles and various aromatic herbs.  The soup's sour flavor comes from asam gelugur, a type of dried Malaysian fruit, but dried kokum or tamarind concentrate can be substituted.

Spicy Korean Seafood Soup

Studded with shrimp, tofu, enoki mushrooms, daikon, and thick chunks of white fish, this soup draws its spiciniess from both gochujang and gochugaru. Anchovy stock adds extra savoriness to the broth.

Making pastries can be one of the most daunting kitchen projects for novice bakers. For some pastries, like croissants, this reputation is justified—especially if you're inexperienced and working from a recipe that skimps on details. Luckily, there are whole categories of pastry recipes that are relatively easy: choux pastries all start from a simple base; phyllo-based recipes don't even require that you make a dough. Below, we've compiled a balanced selection of pastry recipes, ranging from savory to sweet, easy to advanced. Regardless of your skill level or the difficulty of the pastry project, we provide ample guidance and detail to ensure your success.

Pistachio Baklava

With layers of buttery phyllo dough and nuts drenched in simple syrup or honey, homemade baklava—or bak-la-wa in Arabic—is the ultimate sweet treat.

Cream Puffs

These light and crisp cream puffs are made with just two elements: airy nuggets of pâte à choux and a filling of your choice. Whether you choose to fill them with rich pastry cream, whipped cream, or crème légère, these puffs will satisfy dessert lovers everywhere.

Choux au Craquelin

For this decadent iteration of the cream puff, each piped mound of pâte à choux is topped with a chilled disc of dough made with butter, flour, brown sugar, and a pinch of salt. Once baked, the choux puffs are topped with a layer of crunchy, caramel-flavored deliciousness. For an easier route to choux puffs with a nice crunchy sugar topping, see Daniel's recipe for chouquettes.

Profiteroles

Another filling option for choux puffs: ice cream. These light and crisp ice cream “sandwiches” are finished with a healthy drizzle of warm chocolate sauce.

Gougères (Choux Pastry Cheese Puffs)

Adding Gruyère cheese to choux puffs transforms them from a mere vessel for pastry cream and other sweet fillings into an elegant snack for passing around with flutes of Champagne.

Paris–Brest (Pâte à Choux With Praline Crème Mousseline)

Almond-studded choux pastry and rich, nutty praline join forces in this impressive French dessert.

Classic Éclairs

For this classic pastry, crisp logs of choux pastry are filled with a rich vanilla bean–infused pastry cream and then coated on one side with an intense chocolate glaze.

Croquembouche

The grand finale of our tour of choux pastry recipes: croquembouche, the celebration cake of France. This towering masterpiece of caramel-covered cream puffs is draped in golden threads of spun sugar. A classier dessert does not exist.

Cheese Danish

These ultra-flaky Danishes are rich with butter and filled with sweet, tangy cream cheese.

Tarte Tatin

For this classic dessert, tender caramelized apples glisten atop crisp pastry. For a more foolproof tarte Tatin, soak your apples in hot water and decrease the pH of your filling.

Croissants

Croissants are the pastry holy grail for many home bakers. This comprehensive recipe will hold your hand from dough rolling to shaping to proudly pulling lovely, flaky croissants out of the oven.

Kanafeh (Middle Eastern Cheese and Phyllo Dessert)

Filled with salty cheese and drenched in a floral syrup, kanafeh—a phyllo dessert found throughout the Middle East—is a study in contrasts.

Daan Tat (Hong Kong-Style Egg Tart)

With its silky, sweet egg custard filling encased by crisp and tender puff pastry, this tart is believed to have originated in Canton (now Guangzhou) around the 1920s. In this recipe, a combination of water, evaporated milk, and extra yolks allows the egg flavor to really come through in the custard.

Borek (Armenian Spinach and Cheese Turnovers)

These phyllo triangles are filled with a mixture of spinach, tangy cheeses, and aromatic herbs and brushed with clarified butter for crispiness.

Ground beef and flank steak are quick cooking and deeply satisfying thanks to their rich, beefy flavor. Do you love tacos? Are you a fan of chili? Need some cozy soup? There's something for everyone on this list. Most importantly, these easy beef recipes are quick to pull together, making them perfect for hectic weeknights (or any night of the week).

Stir-Fried Lo Mein With Beef and Broccoli

Beef and broccoli might only be a classic combination in the American Chinese repertoire, but that doesn't make it any less delicious. In most restaurants, you'll find it served with rice, but we like to stir-fry it with hearty lo mein noodles.

Cuban Picadillo

Picadillo is a Cuban-style hash made with ground pork, ground beef, or a combination of both. While simple to make, this classic Cuban dish is extremely flavorful. It begins with a sofrito of finely chopped onion, red bell pepper, and garlic. Dried cumin, dried oregano, bay leaves, tomato paste, and white wine are additional ingredients that layer the picadillo. What makes picadillo really sing is the addition of briny, pimento-stuffed green olives, capers, and raisins.

Pressure Cooker Beef Barley Soup

You can get this deeply flavorful soup on the table in about an hour. Using the right cut of beef, cut in the correct size, and a splash of fish sauce yields a flavorful, nourishing soup.

Pressure Cooker Ground Beef and Bean Chili Recipe

This classic beef-and-bean chili is loaded with tender ground beef, red kidney beans, and layer upon layer of flavor. We didn't cut any corners that mattered, but thanks to the high pressure and temperature of the pressure cooker, we reduced the cooking time significantly.

Easy Stir-Fried Beef With Mushrooms and Butter

It may not be traditional in the strictest sense of the word, but the combination of soy sauce and butter is an irresistible one. One of our favorite ways to combine them? In a stir-fry, like this simple one with marinated flank steak and mushrooms.

Rau Muống Xào Thịt Bò (Vietnamese Sautéed Morning Glory With Beef)

Normally, a vegetable stir-fry is part of a meal with multiple dishes, and its more reserved flavor profile makes it a good counterpart to more boldly flavored dishes on the table, but with the added beef in this recipe and some steamed rice, this is substantial enough on its own.

Beefsteak Donburi (Japanese Rice Bowl) With Spinach

This recipe features a well-seasoned rice bowl topped with tender strips of ribeye steak and sautéed spinach. Shredded nori and fried garlic provide interesting texture and flavor.

Chinese-American Beef and Broccoli With Oyster Sauce

For this recipe, we use flap meat marinated in soy and rice wine (you can feel free to use flank, hanger, or skirt if you prefer), sliced thin, then rapidly stir-fried in a ripping hot wok.

Classic Reuben Sandwiches (Corned Beef on Rye With Sauerkraut and Swiss)

Who said you can't have a sandwich for dinner? Making a Reuben is easy, but that doesn't mean we can't incorporate some technique to get it just right. Preheating the kraut and corned beef ensures that the cheese melts quickly upon assembly. Toasting the rye on one side yields a crisp outer texture, but leaves the interior tender for maximum fusion with the cheese.

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

Beefaroni, chili mac, Johnny Marzetti: whatever you call it, this stuff is delicious. Tender pasta with a rich tomato and beef sauce flavored with garlic and oregano, cooked together with onions and garlic and finished with cheese, this is Italian-American comfort food at its finest.

We've all been there. The kitchen is dark, the oven's convection fan silent. It's cold out, perhaps snowing a little. Your weekend plans have fallen through, and you're maybe a little grateful, perhaps even gleeful, at having extra time just fall in your lap unexpectedly—and the prospect of lazing about at home, free of obligations is enticing. This is peak baking time. But what needs baking? Where will this blank-slate day in the kitchen lead?

Only you can answer this question, but this collection of baking recipes—both sweet and savory!—might help trigger a hankering, pose a challenge, or simply present an easy route to breakfast built around a batch of freshly baked biscuits.

Sweet Recipes

The Food Lab's Chocolate Chip Cookies

These classic chocolate chip cookies are made with browned butter and chopped chocolate. The cookie dough is rested overnight so that it browns and caramelizes more deeply in the oven. If you're too impatient for all that, see Stella's recipe for quick and easy chocolate chip cookies.

Basque Cheesecake

Basque cheesecake boasts a creamy center and a deeply caramelized "burnt" top and bottom, thanks to a high-temperature bake—no crust required. For a classic New York-style affair with a graham cracker crust, look no further than Stella's superlative recipe.

Olive Oil Cake

Tender, impossibly moist, fragrant, and perfect—olive oil cakes are so ridiculously fast and foolproof that the style is favored by amateurs and pros alike. For a variation on this style, swap out the oil for a delicious pistachio cake.

Gâteau Invisible (Invisible Apple Cake)

Gâteau invisible aux pommes, or "invisible apple cake," features dozens of intersecting layers of thinly sliced apples bound in a sweet, custardy batter. Here, Tim pairs his gateâu with a white miso caramel sauce.

Glossy Fudge Brownies

Brown butter adds a nutty richness that deepens the chocolate flavor of this fudgy brownie, which is made with both Dutch cocoa powder and dark chocolate. For a spicy and smoky brownie that's perfect for serving after a cookout dinner, try Leah Colins' grill-baked smoked ancho chile skillet brownie.

Classic Blueberry Muffins

Fast, simple, and not too sweet, these are the perfect weekend muffins. Stella's recipe amps up the blueberry flavor with a complimentary addition of bright, lemony coriander.

Brown Butter Shortbread Cookies

Brown butter and toasted sugar make an extra-special batch of slice-and-bake shortbread cookies.

Devil's Food Cake

No list of baking recipes would be complete without a show-stopping layer cake. Stella's devil's food cake delivers the goods, with the help of dark chocolate as well as Dutch cocoa and coffee for an extra chocolaty result.

Savory Recipes

Sourdough Bread

Ready to tackle sourdough? Tim Chin put together a guide on making and maintaining a sourdough starter. Once your starter is ready to go, this recipe will walk you through the rest of the process.

Quick and Easy Drop Biscuits

These traditional drop biscuits require just five ingredients, but with their buttery, salty flavor, and cloud-like bite, the final result tastes anything but ordinary. Best of all, they're done in less than half an hour.

Better No-Knead Bread

Baking sourdough requires you to maintain a starter, and can quickly resemble a lifestyle rather than a discreet recipe. For those of us who can't keep houseplants alive, let alone a hungry sourdough baby, this excellent no-knead, low-commitment recipe comes together relatively quickly.

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce

This Sicilian pizza is as close as you're going to get to the famous one at Prince Street Pizza in New York City.

Homemade Focaccia

A high-hydration dough made with bread flour gives this focaccia an extra-crisp crust and a crumb that's both tender and chewy. Cold-fermenting the dough overnight produces complex flavor and an even rise.

Spanakopita (Greek Savory Greens Pie)

For a twist on the classic, this version of Greek spanakopita uses an assortment of greens and tender herbs in addition to spinach.

Salmon is a popular choice at the fish counter for good reason: it's flavorful and rich without being overly fishy, and its fat content keeps the flesh moist during cooking. Once descaled, salmon breaks down into easily portioned fillets, with skin that crisps up nicely in a skillet or over a hot grill. In this collection, we focus on our favorite easy recipes for preparing individually portioned salmon fillets.

Of course, there are many other lovely ways to serve salmon. For winter days, our one-pot salmon chowder might be just the thing. Daniel's recipe for salmon rillettes is an elegant app for serving with wine. If you're looking for ways to serve raw salmon, try our Hawaiian-style poke and Peruvian tiradito. To incorporate salmon into an entrée salad, try this warm couscous number with mustard-dill dressing, or a simple arugula-fennel-bean salad.

Broiled Salmon With Chile-Lime Mayonnaise

Broiling promises a more intensely browned surface while leaving the center of the salmon tender and juicy. The spicy, tart mayonnaise acts as an insulating layer, keeping the fish underneath even more tender and moist.

Sous Vide Salmon

Sous vide takes the guesswork out of cooking salmon. Our recipe guides you through the process, from picking the right temperature and portioning and bagging fillets to searing and serving.

Crispy Pan-Seared Salmon Fillets

By keeping salmon fillets skin-side-down for most of the cooking time, you can achieve extra-crunchy skin while leveraging the fish's insulating layer of fat for perfectly tender flesh. These fillets are easily turned into a full meal with a little rice, cucumber, avocado, and teriyaki sauce, or steamed bok choy and basil-caper relish.

5-Minute Miso Glazed Salmon

Charred, sweet, and savory with a tender interior, this is about as good as salmon gets.

Shiozake (Japanese-Style Salted Salmon)

Shiozake is a Japanese breakfast staple and a perfect accompaniment to morning rice. Sho's recipe approximates the flavor and texture of traditional shiozake by curing salmon fillets on paper towels overnight in the refrigerator.

Poached Salmon With Dill-Yogurt Sauce

Daniel's recipe for achieving the tenderest, juiciest poached salmon involves heating the fish and poaching liquid gently and never letting the pot reach a simmer. Paired with a simple herbed yogurt sauce, this salmon makes for a very quick, easy, and delicious meal.

Sheet-Pan Salmon With Tomato-Eggplant Compote

This easy weeknight dinner combines an incredibly delicious tomato-eggplant compote with perfectly cooked salmon, all using just the oven and a rimmed baking sheet.

Salmon à la Nage With Summer Vegetables

Cooking salmon fillets partially submerged in a broth with aromatic vegetables is an incredibly easy and quick way to prepare fish, offering the benefits of both steaming and poaching.

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

The problem with many one-pot recipes is that they sacrifice many of a dish's best potential attributes in the name of convenience. The trick is simply to be more strategic in your execution of steps. For this recipe, Daniel employs a three-step process—first sear the salmon, then sauté the leeks, and finally place the salmon on top of the leeks and finish in the oven.

Steamed Salmon with Garlic and Ginger

Steaming fillets on a plate, topped with aromatics and a savory sauce, is one of the best ways we know to prepare fish.

Grilled Salmon Fillets

Of all the fish to grill, salmon is among the easiest and has the potential to yield some of the best results—if you shop smart and prep both the fish and the grill properly. While many other fish tend to be flaky and delicate, salmon is more robust, with a fattiness that helps protect it from drying out during cooking.

Beans are a crucial pantry resource, and one of the most intuitive ways to use them is in soups, stews, and chilis. Canned beans certainly have their place, but we vastly prefer cooking dried beans at home, and many of the recipes in this collection aptly demonstrate why. Simmering dried beans allows us to flavor them with onion, bay leaf, and other aromatics, and the cooking liquid lightly thickens soups, giving them a delightfully silky texture. Of course, we don't always have the time or inclination to soak and simmer a batch of beans, so you won't lose points with us for using whatever cans you have lying around. Below, find our favorite bean soup recipes to bring on the cozy!

Pressure Cooker Black Bean Soup With Sausage and Cumin-Lime Sour Cream

Smoky andouille sausage and meaty, earthy mushrooms add complexity and depth to this black bean soup. Cumin-lime sour cream brings a creamy-tangy counterpoint to each bowl.

Ham and Bean Soup

This rich, hearty, and undeniably satisfying soup is loaded with navy beans, smoky ham, and lots of vegetables.

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew)

This hearty Tuscan riff on minestrone is loaded with tender vegetables and beans and thickened with bread. For a quicker version, see Daniel's recipe for pressure cooker ribollita. If you're trying to take advantage of a glut of zucchini and green beans, try Kenji's summer-produce version.

Pasta e Ceci (Pasta with Chickpeas)

Pasta with brothy chickpeas is Italian comfort food at its best. If you're in the mood for borlotti or cannellini beans instead, see Daniel's minimalist take on pasta e fagioli.

The Best Minestrone Soup

The best minestrone is the one you can make without going to the store. Here, Kenji offers an adaptable recipe to best utilize what you have on hand, complete with a list of suggested vegetables and their respective cooking times.

The Best Chili Ever

Kenji's methodical approach to perfecting classic beef chili starts with brining the beans for a smoother texture. Short ribs add a rich, luxe element, and grinding your own chiles and spices keeps the chili vibrant and memorable. Subtle additions of coffee, anchovies, marmite, and soy add savory depth.

The Best Vegetarian Bean Chili

This vegan chili has a deep, spicy flavor, good textural contrast, and rib-sticking richness.

The Best White Chili With Chicken

The last entry in this trio of chilis features tender shredded chicken and white beans bound in a creamy, fresh green chile sauce.

Hearty White Bean and Spinach Soup with Rosemary and Garlic

Here, white beans are simmered in a garlicky rosemary broth with wilted spinach in this quick, easy, and delicious 30-minute meal in a bowl.

In our opinion, chicken soup is one of those essential dishes that all (omnivorous) cooks should master—and there are so many versions to choose from. Here, we've collected our meticulously improved recipes for classics like avglomeno, matzo ball, and chicken and rice soup, as well as some spicier options we're particularly fond of. Whether you're trying to warm up or ward off the sniffles, there's a chicken soup recipe here that should do the trick.

Homemade Chicken Soup

Thoughtfully attending to the basics—starting with a flavorful stock and gently poaching the chicken—makes this classic winter warmer better than ever.

The Ultimate Chicken Noodle Soup

With just a few extra steps, you can transform your chicken noodle soup from beige and boring to flavor-packed gold. Roasting off two pounds of chicken wings gives the broth of this soup wonderful deep savory notes. Meanwhile, gently cooking the chicken breast ensures moist, perfectly cooked results.

Classic Chicken and Rice Soup

The beauty of this comforting classic is all in the details. Charred onion and roasted chicken wings add savory depth to the broth. Cooking the rice separately ensures that it's perfectly cooked and keeps the consistency of the broth nice and light. If you're in a hurry, Tim also wrote up a pressure cooker version of this recipe.

The Best Matzo Ball Soup

We've tested every trick to figure out how to make the perfect matzo balls. (Hint: opt for the schmaltz and seltzer.) For a spicy, pun-inspired spin on this classic Jewish dish, try Daniel's recipe for masa ball soup.

Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

Avgolemono is a mixture of eggs and lemon used to thicken soups and sauces in Greece, and here it's used to make a tangy and creamy chicken soup.

Tom Kha Gai (Thai Chicken Soup with Coconut and Galangal)

This sour, savory, and creamy tom kha gai is made with chicken stock, chicken thighs, plenty of galangal, and coconut cream.

Sopa de Albóndigas de Pollo (Nicaraguan Chicken Meatball Soup)

This soup features flavorful chicken-masa-herb dumplings in a delicate broth flavored with sour orange juice, culantro, and mint.

Arroz Caldo (Filipino Chicken and Rice Soup)

This hearty, congee-like chicken soup is topped with eggs and crunchy fried garlic.

Real-Deal Khao Soi Gai (Northern Thai Coconut Curry Noodle Soup With Chicken)

This rich and creamy soup features tender braised chicken in a coconut-y curry broth with both boiled and fried noodles. For a brothier Northern Thai chicken soup, try Kenji's recipe for yum jin gai.

Khao Piak Sen (Lao Chicken Noodle Soup)

This delcious Laotion specialty starts by simmering a whole chicken with onion, garlic, ginger, lemongrass, lime leaf, and cilantro stems. The poached chicken is added to soup bowls, along with fresh homemade noodles. The broth is ladled into the bowls, and savory, fragrant toppings are added at the last minute, including crispy fried shallots and little nuggets of fried garlic.

Ozoni (Japanese New Year's Soup) With Mochi, Chicken, and Vegetables

Every New Year's Day in Japan, families sit down to eat a bowl of ozoni, a soup studded with tender, chewy mochi, and lots of other tasty bites.

Sopa de Lima (Yucatán-Style Lime Soup)

This Yucatecan twist on classic Mexican tortilla soup is brightened up with a combination of lime and grapefruit juice to mimic the flavor of Mexican sour limes.

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

This wholesome and restorative chicken pho comes together in no time with the aid of a pressure cooker.

One-Pot Pozole Verde de Pollo (Green Mexican Hominy and Chicken Soup)

This weeknight version of the hearty Mexican classic comes together in just over an hour—a small time investment if you consider that traditional recipes take the better part of a day.

Cabbage is the backbone of many humble dishes, from fermented kimchi and sauerkraut to crunchy coleslaw and refreshing salads. The vegetable can also be grilled, roasted, or stir-fried for impressive entrées and vibrant sides. Whether you have a head of red, green, Napa, or Savoy, these cabbage recipes will help you put it to good use.

Easy Roasted Cabbage

These lightly charred cabbage wedges are sweet and nutty. Our recipe teaches you how to roast them to perfection for a simple and nutritious side dish.

Homemade Sauerkraut

We've got all the techniques and equipment you need to safely make delicious sauerkraut at home.

Grilled Cabbage With Spicy Thai Dressing

These grilled cabbage wedges are charred, sweet, and nutty with a crunchy, fresh interior. Everything is drizzled with a Thai-inspired dressing made with fish sauce, dried chiles, lime juice, garlic, sugar, and a ton of herbs

Baechu Kimchi (Napa Cabbage Kimchi)

This kimchi—made with Napa cabbage, ground gochugaru, glutinous rice flour, and other veggies—is at the heart of Korean cuisine.

Classic Cole Slaw

The secret tip for making creamy, tangy slaw that keeps its crunch is salting the veggies before mixing to get rid of extra water.

Gỏi Gà Bắp Cải (Vietnamese Chicken and Cabbage Salad)

This classic Vietnamese salad consists of tender chicken, crunchy cabbage, sweet carrot, pickled onion, fresh herbs, and crispy toppings, served with a gingery sauce. It's the perfect fresh accompaniment to a celebratory dinner, but it also makes a nourishing lunch.

Galam Plee Pad Nam Pla (Thai Stir-Fried Cabbage With Fish Sauce and Garlic)

This recipe features tender-crisp cabbage, stir-fried in a ripping hot wok with garlic and fish sauce.

Kapusniak (Polish Potato, Kielbasa, and Cabbage Soup)

Layering onions, cabbage, bacon, and sausage in chicken stock make a rich, smoky, meaty soup—and it all comes together in one pot.

Red Cabbage Salad With Roasted Cipollini Onions

Here, crunchy cabbage and bitter chicory are balanced by caramelized cipollini onions. Everything is topped with goat cheese and crunchy walnuts for a vibrant, textural, delicious salad.

Stir-Fried Lo Mein With Charred Cabbage, Shiitake, and Chives

This lo mein recipe is made with extra veggies so the sweet cabbage, meaty shiitakes, and sharp chives shine.

Osaka-Style Okonomiyaki (Japanese Cabbage Pancake)

Okonomi means "how you want it," and this Japanese pancake is endlessly customizable. Cabbage and scallions are mainstays; from there choose what you want to mix into the batter and top this snack, whether it's pork belly or bonito.

Stuffed Cabbage Rolls

These tender and moist cabbage rolls are baked in a tomato sauce spiked with beer, bacon, paprika, and caraway.

Quick One Pot Hungarian Chicken and Noodles With Cabbage

Cabbage and noodles are classic Eastern European fare, but this dish is made even more flavorful and satisfying by cooking noodles in the pot with cabbage, chicken broth, and butter, and adding ground chicken.

The Best Gyoza (Japanese Pork and Cabbage Dumplings)

These succulent dumplings are stuffed with juicy pork and cabbage. The key to cooking them is a three-stage process that yields a crispy wrapper and moist filling.

Spicy Cabbage Salad With Fish Sauce Dressing

If you're looking for a refreshing, crispy salad to accompany your rich main dish, look no further. This salad is a riff on som tum, with the same umami and tart notes traditional green papaya brings, but made with green apple, carrot, and cabbage instead.

Pork is a delightful ingredient to work with and finds its way into our most cherished meals. Not only that, but it's a often a simple ingredient that comes together easily to make a meal. If you're struggling to decide on what to do with a sale-priced pork shoulder (or simply have pork on your mind), here are some pork recipes to get you going.

Easy Grilled Pork Tenderloin

Salting in advance and grilling over high heat are the key steps to great grilled pork tenderloin. If the weather is not ideal for grilling, consider Kenji's pan-roasting method, or opt for our ultra-juicy sous vide tenderloin.

Easy Oven-Cooked Pulled Pork

There's nothing quite like low and slow barbecued pork that comes out silky and tender, with a crusty and crunchy bark after many hours at low heat in a smoker. If you don't have the time (or equipment) to smoke a pork shoulder for the better part of a day, this recipe for oven-cooked pulled pork is a delicious stand-in for the real deal and requires a fraction of the effort. Set it in the oven and forget about it for hours until the perfectly tender pork is done.

Ultra-Crispy Slow-Roasted Pork Shoulder

This basic recipe guarantees pull-apart tender meat and ultra-crisp skin. For a more flavorful roast, try Kenji's recipe for Cuban-style mojo-marinated pork shoulder, or Sasha's Thai-inspired roasted pork shoulder feast.

Oven Barbecue Pork Ribs

Want smoked ribs but don’t have a smoker? This method produces tender, juicy pork ribs in the oven with real smoked flavor. For another indoor option, try our sous vide method, or our recipe for char sui-style spareribs. If you have a good barbecue setup and the weather's looking nice, try our recipe for Memphis-style dry ribs.

Laab Moo Isan (Thai Isan-Style Minced Pork Salad)

This bright, spicy, and refreshing salad is made by gently cooking coarsely ground pork and tossing it with shallot, scallions, fresh herbs, and an assertive dressing made with lime juice, sugar, fish sauce, and dried chiles.

Bún Chả Hanoi

This quintessential northern Vietnamese dish features charred pork patties and pork belly slices bathed in a steaming dipping sauce served alongside tender rice noodles, fresh herbs, and crunchy pickles for a satisfying meal.

Sizzling Sisig (Filipino Crispy Pork with Eggs)

This iconic drinking snack that has it all—a variety of crispy pig parts, chicken livers, and a punchy, acidic dressing. For another delicious Filipino method for serving pork, check out Yana's recipe for kilawin.

Gamja-tang (Korean Pork and Potato Stew)

Pork spareribs, cabbage, and large, tender chunks of potato and daikon come together in this perfect cold-weather Korean stew. Doenjang and gochugaru give the broth a wonderfuly savory heat.

Guaydtiaao Tom Yam Moo Saap (Tom Yam Noodle Soup With Minced Pork)

This spicy, salty, porky, sour Thai noodle soup is topped with soft-boiled eggs, pork balls, minced pork, and fried wontons, making it a hearty one-bowl meal. For another take on Thai pork noodle soup, see Derek's recipe for guaydtiaao moo nam sai.

Vietnamese Grilled Pork Chops With Chilled Rice Noodles

This Vietnamese classic is an ideal summer entrée: thin pork chops are marinated in a mixture of lemongrass, fish sauce, and shallots, lightly charred on a grill, and served on a bed of vermicelli with carrot-daikon pickle, cucumbers, herbs, peanuts and nuoc cham.

Charcoal-Grilled Al Pastor Skewers

The key to making tasty al pastor at home without a trompo? Think small. These al pastor skewers have an ideal ratio of crisp, charred edges to tender marinated pork, thanks to their small size. For another flavor-packed method of cooking pork on a stick, try these Thai-style moo ping skewers.

Jamaican Jerk Pork

For great Jamaican jerk pork at home, start with an intensely spicy and salty marinade, then smoke it low and slow on a charcoal grill.

Easy Pressure Cooker Pork Chile Verde

This deeply flavored chile verde requires only 15 minutes of hands-on work. For a braised pork dish that favors dried chiles, see our recipe for carne adovada.

Stir-Fried Lo Mein Noodles With Pork and Vegetables

This flavorful one-pot stir-fry is quick, colorful, and perfect for a weekday night. For a stripped-down pork stir-fry that's perfect for topping a bowl of rice, try Sho's recipe for butaniku no shogayaki.

Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork)

Crisp, juicy, and tender carnitas are the undisputed king of the taco cart, but they're even better when cooked sous vide. For a more laid-back recipe that cooks up in half the time, see our recipe for no-waste carnitas with salsa verde.

Pork Vindaloo

The "vin" part of the name here is derived from the Portuguese word for wine or wine vinegar, while the "aloo" translates to garlic. What the name doesn't hint at is the unapologetic spiciness of the dish, thanks to a generous quantity of dried Kashmiri chiles.