11 Crowd-Pleasing Potato Salad Recipes for Cookouts and Beyond

Our superlative version of the classic, creamy summer side is just the beginning. From a dill-flecked Scandinavian variation and a warm, bacon-studded German potato salad to options dressed with tarragon pesto and pickled onions, we have no shortage of potato salad recipes to choose from.

Overhead view of classic potato salad served in a light blue bowl.
Serious Eats / Eric Kleinberg

The form of potato salad most of us expect to encounter on a picnic table is popular for good reason. This delicious summer classic offers an endearing contrast of textures and flavors: fluffy, tender chunks of potatoes and crisp chopped celery and onion, with creamy mayonnaise-based dressing and tart pickles. Of course, part of the dish's appeal is logistical—it's imminently portable, easy to serve at potlucks, and can be made well ahead of time.

The only problem with traditional potato salad is its ubiquity. For those of you who tire of the plain old version, we have a wealth of alternatives on offer. From a delightful dill-flecked Scandinavian variation to creative takes that call for pickled onions and tarragon pesto, you're sure to find a new potato salad recipe you love in this collection. And don't forget to check out our primer on potato varieties before getting started!

Easy Fingerling Potato Salad With Creamy Dill Dressing

Easy Fingerling Potato Salad With Creamy Dill Dressing, served in a square glass bowl.
Serious Eats / J. Kenji López-Alt

Inspired by Scandinavian-style potato salads, this salad pairs creamy fingerling potatoes with dill, red onions, and just enough tangy sour cream-based dressing to bring the dish together.

Fingerling Potato Salad With Chorizo, Onion, and Arugula

Overhead view of Fingerling Potato Salad With Chorizo, Onion, and Arugula, served in a light blue bowl.
Serious Eats / Vicky Wasik

This mayo-free potato salad—infused with the tangy, spicy flavor of Spanish chorizo and peppery greens—includes both pickled onion and sautéed onion. Adding a crunchy and tart form of onion as well as a pile of supple, sweet, and lightly caramelized onions is an ingenious example of how to make the most of your ingredients.

Erdäpfelsalat (Austrian-Style Potato Salad)

Erdäpfelsalat (Austrian-Style Potato Salad), served in a small bowl and garnished with minced chive.
Serious Eats / J. Kenji López-Alt

This unusual potato side is dressed with Dijon, white wine vinegar, minced red onion, chives, and a half-cup of chicken stock. If you have the time to plan ahead, Kenji found that storing potatoes in the refrigerator for a few weeks makes them noticeably sweeter, and especially well-suited for this Austrian potato salad.

German Potato Salad

German potato salad in a white ceramic bowl with a spoon.
Serious Eats / Diana Chistruga

This warm salad is dressed with fried bits of bacon and onion—along the drippings they were cooked in—along with plenty of whole mustard, vinegar, sugar, chopped parsley, and chives. Logistically, this may not be the best salad to tote to a picnic or cookout, but if you're planning to make the salad right before meal time, it can't be beat.

Classic Potato Salad

Overhead view of classic potato salad served in a light blue bowl.
Serious Eats / Eric Kleinberg

This is our go-to "purist" recipe, for when we want superb results whilst avoiding any ruffled feathers at a cookout. Kenji's take hits all the right notes: tangy, salty, and sweet with a texture that's simultaneously creamy, crunchy, and fluffy in each bite.

Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions

Overhead closeup of Yukon Gold Potato Salad With Tarragon Pesto and Pickled Onions, served in an orange bowl with loop handles.
Serious Eats / Daniel Gritzer

A tarragon-parsley sauce is the perfect summery herb dressing for this simple, tangy salad. Pickled onions add acidity as well as crunch.

Japanese Potato Salad With Cucumbers, Carrots, and Red Onion

A white ceramic bowl holding Japanese potato salad.
Serious Eats / Qi Ai

This popular yōshoku dish (that is, a Japanese adaptation of a Western-style recipe) adheres to the form of classic, mayo-based potato salad, but changes it up in a delicious and compelling way. Thinly sliced carrot, Persian cucumber, and red onion join the potatoes, along with chopped hard-boiled eggs, and scallion. The Kewpie-rice vinegar dressing is perked up with a dash of Japanese hot mustard.

Simple Grilled-Potato Salad With Grilled-Lemon Vinaigrette

Simple Grilled-Potato Salad With Grilled-Lemon Vinaigrette, served in a shallow white bowl.
Serious Eats / J. Kenji López-Alt

This grilled potato salad offers a range of textures—crispy, crunchy, and creamy—with a nice smokiness from the grill, balanced by a tart grilled-lemon vinaigrette that's flavored with scallions and shallots.

Creamy Vegan Fingerling Potato Salad

Closeup of Creamy Vegan Fingerling Potato Salad.
Serious Eats / J. Kenji López-Alt

This salad gets its creaminess from a dressing that incorporates mashed potato and a splash of the potatoes' starchy cooking liquid. Whole-grain mustard, white wine vinegar, pickle relish, sugar, and capers round out the dressing, giving it a briny, spicy, sweet-tart punch.

Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino

Closeup of Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino.
Serious Eats / Joshua Bousel

Here, tender fingerlings are tossed with freshly prepared aioli, then topped with big dollops of basil pesto, a liberal dusting of Pecorino Romano, and a handful of crispy fried shallots.

5-Ingredient Smoked Salmon and Potato Salad

5-Ingredient Smoked Salmon and Potato Salad, served in an earthenware bowl with loop handles.
Serious Eats / J. Kenji López-Alt

Based on a dish served by Jessie Ziff-Cool, this potato salad incorporates three ounces of smoked salmon as a seasoning of sorts, adding a meaty, smoky, umami-boosting bass note to the herbed crème fraîche dressing (sour cream works quite well here, too). According to Kenji, this relatively small addition of smoky, salty fish "elevates [the dish] from being a mere side salad to the King of Side Salads, or even the Respectable Middle-Class Worker of Main Courses."

6 Easy Chicken Recipes for Your Big Fat Greek Dinner

Serve one of these lemony, garlicky, herb-packed chicken dishes dishes for dinner tonight.

Skewers served with salad, pita, and tzatziki sauce
Serious Eats / Julia Estrada

The typical Greek flavorings for chicken are so well matched to the ingredient that they feel almost elemental, fixed in our culinary firmament by taste memories accumulated over the course of hundreds of cookouts. Lemon, garlic, oregano, red wine vinegar—these are ingredients many of us now associate with juicy, perfectly charred chicken.

Perhaps I'm guilty of universalizing my culinary upbringing. In any case, all of us at Serious Eats are big fans of the pairing of poultry with Greek ingredients. Here are several Greek and Greek-inspired recipes that capitalize on these flavors, with occasional help from other Greek staples like spinach, tart, creamy feta, and fresh dill.

Creamy Garlic Chicken Spanakopita Skillet

Overhead view of creamy garlic chicken spanakopita skillet, being served at the table straight from the pan.
Serious Eats / Morgan Eisenberg

The classic Greek spinach-and-phyllo pie is morphed into a one-pan meal with the addition of butter-fried chicken and a garlicky béchamel. Think spanakopita, but make it a pot pie.

Greek-Style Rice Pilaf With Chicken Thighs

Closeup of a Dutch oven full of Greek-Style Rice Pilaf With Chicken Thighs.
Serious Eats / Yasmin Fahr

This one-pan meal starts with cooking chicken thighs until well browned. Onion and garlic are cooked in the rendered fat, and rice is briefly toasted. Finally, artichoke hearts and stock are added, and the thighs are rested on top. A 15-minute simmer and dinner is ready. A last-minute addition of crumbled feta and lemon make the dish pop.

Avgolemono Soup (Greek Lemon-Egg Chicken Soup)

Overhead view of Avgolemono Soup
Serious Eats / Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen

This tangy and creamy chicken soup is a Greek classic for a reason. Chicken breast is slowly poached to perfection in homemade broth, followed by the addition of rice or orzo. Finally, the soup is thickened with a combination of beaten eggs and lemon juice. The poached chicken is returned to the pot, and the soup is garnished with dill.

Chicken Souvlaki With Tzatziki Sauce and Greek Salad

Skewers served with salad, pita, and tzatziki sauce
Serious Eats / Julia Estrada

For her souvlaki recipe, Yvonne Ruperti whips up a vinaigrette made with lemon, red wine vinegar, and fresh oregano that does double duty as both chicken marinade and salad dressing. Sandwiched in flatbread, the combination of Greek salad, creamy tzatziki, and charred chunks of grilled chicken is hard to beat.

Greek-Style Grilled Chicken With Oregano, Garlic, Lemon, and Olive Oil

Overhead view of Greek-Style Grilled Chicken With Oregano, Garlic, Lemon, and Olive Oil, served on a platter and garnished with sprigs of fresh oregano.
Serious Eats / J. Kenji López-Alt

Butterflying a whole bird and slathering it with a mixture of salt, pepper, olive oil, garlic, lemon juice, and lemon zest is the key to getting grilled Greek-style chicken that is flavorful, crisp-skinned, and perfectly cooked. Once carved into pieces, the chicken is drizzled with more of the garlicky vinaigrette. Also check out Kenji's quicker Cornish hen version of this grilled chicken recipe, which includes tzatziki, grilled zucchini, and a salad.

Roasted Garlic and Feta Chicken Sausages

Closeup of garlic feta chicken sausages browning on a grill grate.
Serious Eats / Joshua Bousel

Here, Joshua Bousel captures all the salient flavors of Greek poultry cookery in sausage form: lemon, red wine vinegar, garlic, and oregano are combined with ground chicken and some tangy feta cheese for good measure. The garlic is roasted first, which mellows its bite and helps it meld into the rest of the sausage filling.

13 Recipes That Leverage Canned Tomatoes, Our Essential Year-Round Pantry Staple

This recipe collection that shows the breadth of options at your fingertips when you have a few cans of tomatoes in the cupboard. Sauces, pastas, soups, stews, braises, and egg dishes are included.

Pasta al tonno served inside a dish
Serious Eats / Diana Chistruga

Canned tomatoes find their way into some of our favorite recipes. From classic Italian red sauces to creamy, comforting soups and spicy curries, we reach for 28-ounce cans of whole peeled tomatoes throughout the year. Below, we've compiled some of our best recipes that use this essential pantry ingredient.

Here, we stuck with recipes that call for whole canned tomatoes (though some have a surprising amount of tomato paste too). Of course, there are many canned (and jarred) tomato products. For an overview of what's available and their best uses, see Kenji's primer on canned tomato types, as well as Yasmine's explainer on passata.

Quick and Easy Italian-American Red Sauce

From simmering meatballs and smothering chicken parmesan to dressing ziti and dunking calamari, this red sauce is endlessly versatile. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this foundational Italian-American sauce is simple to make, coming together in about 40 minutes. If you have time to tend a lazily bubbling pot, try Kenji's rich and complex slow-simmered red sauce too.

Chinese Scrambled Eggs With Tomato

Two plated dishes of tomato and egg with rice on a grey, textured background
Serious Eats / Vicky Wasik

In this recipe from Jenny Dorsey, canned tomatoes are cooked with scallion and ginger and seasoned with a little soy sauce and Shaoxing wine in this easy recipe. Scrambled egg and white pepper are then folded in, and the mixture is topped with sliced scallion greens. Served with white rice, this classic Chinese homestyle dish is satisfying as a lunch or light dinner, but we think it's one of the best breakfasts around.

Kafta bi Bandora (Palestinian Ground Meat Patties in Tomato Sauce)

Overhead view of kafta in baking dish next to a bowl of rice.
Serious Eats / Mai Kakish

Kafta, a mixture of minced meat and spices, is an ancient preparation found across the Middle East, South Asia, and parts of Europe. Reem Kassis's recipe calls for fashioning the mixture into patties and roasting them until nicely browned, along with thick rounds of potato. The roasted patties and potatoes are then shingled on a baking dish with green bell pepper rings, and covered with a simple mixture of crushed tomato, garlic, and olive oil. The dish is returned to the oven and braised until bubbling and browned.

Oven-Roasted Tomato Bruschetta

Closeup of Oven-Roasted Tomato Bruschetta, arranged on a silver platter.
Serious Eats / Vicky Wasik

The key to out-of-season bruschetta: Drain a can of whole peeled tomatoes, lay them out on a sheet pan, season them with salt, drizzle some olive oil over them, and slow-roast them in a moderate oven for an hour. The result: tomatoes with a concentrated flavor and meaty texture. Once they're chopped, you'll forget they came from a can.

Pasta al Tonno (Pasta With Tomatoes and Tuna)

Pasta al tonno served inside a dish
Serious Eats / Diana Chistruga

This simple weeknight pasta is a pantry home run. Dried pasta, olive oil, a can of tuna, and a can of whole peeled tomatoes gets you most of the way to dinner. A few cloves of garlic and a bunch of parsley are the only fresh ingredients you need to wrestle up. For another pantry pasta classic, see Kenji's recipe for spaghetti puttanesca.

Cioppino (San Francisco Seafood Stew)

A serving of cioppino in a bowl, overflowing with plump shrimp, mussels, clams, calamari, fish, and more. There's a piece of deeply toasted sourdough on the side, and a small bowl holding a roasted red pepper condiment.
Serious Eats / Vicky Wasik

Good cioppino starts with a rich broth and ends with perfectly cooked fish. Daniel starts by sweating onion, fennel, and garlic, then adds a whole can of tomatoes, plus a few quarts of clam juice–enhanced seafood stock. Packed with halibut, two types of crustaceans, two varieties of bivalves, and one member of the cephalopod family, this stew is a seafood show-stopper! For a tomatoey seafood stew that's lighter on prep (and your wallet), check out Kevin Vaughn's Argentine fish stew.

Andhra-Style Tomato Curry

Overhead view of tomato curry recipe
Serious Eats / Kanika and Jatin Sharma

This recipe uses both fresh and canned tomatoes. Removing the fresh tomato chunks after a briefly frying them preserves their texture. Canned tomatoes are simmered with the rest of the curry ingredients, which deepens and concentrates their flavor.

15-Minute Creamy Tomato Soup

A bowl of creamy vegan tomato soup on a stone background with a spoon to the right of the bowl. The surface of the soup is drizzled with olive oil and sprinkled with chopped herbs.
Serious Eats / Eric Kleinberg

This pantry-friendly vegan recipe from Kenji uses two large cans of peeled whole tomatoes and little else: some garlic, onion, pepper flakes, fresh herbs for garnishing, and two slices of bread, which are blended into the soup along with some olive oil for a nice, creamy texture. If you are not opposed to dairy products and have some time to spare, Stella's recipe for tomato soup gets a boost in flavor from browned butter, carrot purée, and a splash of cream.

Albóndigas de Ricota (Argentine Ricotta Balls)

Overhead view of albondigas de ricotta on a blue background
Serious Eats / Vicky Wasik

Breaded and fried ricotta balls, seasoned with Pecorino Romano and parsley, are smothered in a thick, garlicky red sauce. Capers and black olives add a sharp, briny element to the sauce, which contains two big cans of peeled whole tomatoes.

Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)

Overhead of shakshuka in a pan and bowl
Serious Eats / J. Kenji López-Alt

This classic North African dish is the perfect weekend breakfast. A thick tomato sauce, flavored with garlic, cumin, and charred red pepper and onions, is topped with eggs and finished on low heat so that the eggs are gently cooked. Top with crumbled feta and a sprinkle of cilantro or parsley and serve with warmed flatbread for dipping into the runny yolks.

Italian-American Beef Braciole

Overhead view of beef braciole
Serious Eats / Lorena Masso

This homestyle classic features thin slices of beef topped with a savory bread crumb filling and prosciutto. The slices are then rolled up and braised in a tomato sauce.

Butter Chicken

Overhead view of butter chicken, served in a turquoise bowl alongside basmati rice.
Serious Eats / Vicky Wasik

The makhani sauce for this chicken is simmered on the stovetop and takes on a rich tomato flavor while broiled marinated chicken adds char to the final dish. The tomato sauce is flavored with onion, ginger, garlic, chiles, cardamom, and garam masala and enriched with cashews and cream. If the lengthy simmering time seems like a big ask, try Sho's pressure cooker version of this recipe.

Penne alla Vodka

A bowl of penne a la vodka, sprinkled with parmesan.
Serious Eats / Daniel Gritzer

Daniel's superlative take on this Italian-American restaurant classic balances the richness of heavy cream with an entire can of tomato paste. Adding vodka when the pasta and sauce are nearly finished preserves its heat and flavor-enhancing properties without overpowering the dish.

Eggs in Purgatory

Overhead view of eggs in purgatory
Serious Eats / Amanda Suarez

Leah's eggs in purgatory are great for breakfast, brunch, or dinner and take less than 30 minutes to prep. Canned tomatoes are simmered with aromatics, red pepper flakes, and fragrant tomatoes, then eggs are eased into the mixture and poached until the whites are set and the yolks are still runny. Serve with Italian bread for dipping into the yolks and soaking up every last bit of sauce.

13 Appetizing Crab Recipes That’ll Help You Feel Less Crabby

Whether Pacific Dungeness or Chesapeake blue, picked or whole, make the most of this armored crustacean with a collection of our favorite crab recipes. We’ve got molten dips, crispy cakes, luxurious stews, wonderfully messy chili crab, and more.

A blue baking dish holding golden brown Maryland Crab Imperial. The bottom left corner of the baking dish shows a metal spoon holding a spoonful of the crab, while on the lefthand side of the image is a light blue ceramic plate holding small pieces of bread, one of which has been topped with the crab.
Serious Eats / Qi Ai

In my neck of the woods (the coniferous wonderland that is the Pacific Northwest), when you find freshly steamed Dungeness crabs, the best way to savor their sweet, ocean-kissed flesh is quite simple: armed with a cracker and a pick and a healthy supply of drawn butter, lemon wedges, and maybe a ramekin of cocktail sauce, or a bottle of fermented hot sauce. They're a pricey splurge on par with live lobsters and dry-aged steaks, and the preciousness of Dungeness practically demands a spartan approach. Picking a crab to make cakes—delicious though they may be—seems like a time-consuming absurdity.

Of course, finding live Dungeness changes the game entirely. Dishes like chili crab and cioppino are perfect ways to celebrate this rare occurrence, as cutting up and simmering the crustacean in a flavorful broth or sauce results in a dish that feels worthy of the expenditure. The crab's shell and juices flavor the cooking liquid, and the cooking liquid seasons the crabmeat.

Sweet, savory blue crabs are a completely different—but no less special—ingredient, which Serious Eats editorial director Daniel Gritzer has exhaustively covered in his recipes (his mom was a Maryland native, and he's an honorary Marylander—at least as far as crabs are concerned). Whether you're planning on a big, messy crab feast or preparing an elegant dinner of sautéed soft-shell crab for two, we've got you covered.

Finally, for those of you starting with picked crabmeat, we have plenty of delicious ideas for how to make the most of it, from crab cakes and puffs to molten, breadcrumb-topped dips, and spicy vodka-spiked pasta.

Crab Rangoon (Crab Puffs) With Sweet and Sour Sauce

Golden, fried crab rangoons on a blue ceramic plate which also holds a small glass bowl of sauce, on a pink stone background.
Serious Eats / Qi Ai

J. Kenji López-Alt's homemade crab puffs turn out crisp and bubbly, with a molten center of oozy, tangy cream cheese, scallions, and crab. Serve with your favorite cocktail and other apps like coconut shrimp.

Stone Crab Claws With Mustard Dipping Sauce

A hand dipping the meat of a stone crab claw into mustard dip
Serious Eats / Amanda Suarez

We're conflicted about this Florida specialty. Stone crab claws were once considered to be a sustainable, low-impact option for crab lovers. After revisiting the subject in 2022, Daniel found studies that paint a dire picture of the fishery's harvesting practices and its ecological health. If you do manage to source sustainably harvested stone crab claws, we recommend serving them with a zesty mayo-based sauce seasoned with horseradish, Dijon mustard, hot sauce, and lemon juice. The sauce is also delicious with other types of crab, as well as boiled shrimp, so you can check for sustainable options on Seafood Watch and make a match.

Singaporean Chili Crab

Closeup of Singaporean chili crab, served on a white platter.
Serious Eats / Yvonne Ruperti

Chili crab is messy and delicious in nearly equal measure. With Yvonne Ruperti's recipe, deliciousness wins the day: Dungeness crabs are cut up and cooked in a sweet, salty, and spicy tomato-chile sauce. The biggest hurdle here is getting your hands on live Dungeness crabs. If Dungeness is unavailable (or prohibitively expensive), Yvonne notes that any live crab can be substituted here, including soft-shell. For a similar take that's heavier on the spices, consider Denise D'silva Sankhé's recipe for crab masala fry.

Crispy Herbed Crab Cakes

Six crispy herbed crab cakes, each topped with tartar sauce and a single leave of flat parsley, interspersed with slices of lemon. The plate is on a blue textured cloth, and there's a small bowl of tartar sauce and a spoon in the top right corner of the image.
Serious Eats / Julia Estrada

Kenji's take on crab cakes keeps the focus squarely on the flavor of fresh, in-season crab: no starchy binders, minimal seasoning, and only one side of crisp, golden panko crust. If you spent a lot of money on fresh, high-grade crabmeat, this is the purest way to serve it in cake form.

Maryland Crab Cakes

Closeup of a Maryland crab cake, served on a small white plate with lemon.
Serious Eats / Vicky Wasik

When it comes to crab cakes, Daniel has strong opinions:

"Unfortunately, people do all sorts of things to modify what is already a perfect crab cake. In some cases, they do it to save money [...] In others, they do it to make their version of the dish unique, or to make it seem fancier [...] The Maryland crab cake needs none of that, and it suffers at the hands of those who think it does."

Daniel's mother is from Maryland, and he faithfully upholds his family's culinary heritage with this deeply researched, no-nonsense recipe. The crab mixture has a carefully calibrated amount of mayo, bread crumbs, and classic seasonings, and the cakes are pan-fried without any breading.

Maryland Crab Imperial With Buttery Golden Bread Crumbs

A blue baking dish holding golden brown Maryland Crab Imperial. The bottom left corner of the baking dish shows a metal spoon holding a spoonful of the crab, while on the lefthand side of the image is a light blue ceramic plate holding small pieces of bread, one of which has been topped with the crab.
Serious Eats / Qi Ai

Think of this molten, bread crumb–topped crab dip as a lazy (or smart) cook's crab cake. Skip the patties and the pan-frying. Just mix together the crab, mayo, and seasonings, make buttered bread crumbs, assemble in a baking dish, and wait around for 20 minutes. Weekend readers take note: crab imperial eggs en cocotte is the perfect way to level up your brunch game with sweet jumbo crabmeat.

Thai-Style Crab Fried Rice

Overhead view of Thai crab fried rice, served in a shallow black bowl with lime and cucumber slices.
Serious Eats / J. Kenji López-Alt

Fragrant jasmine rice is seasoned with garlic and chiles, then tossed with scrambled egg, picked crabmeat, and scallions. To ensure the crab flavor dominates the dish, Kenji keeps seasonings to a minimum: a dash of white pepper, a splash of fish sauce, and some minced cilantro.

Seafood-Stuffed Shells

Closeup of seafood-stuffed shells, served on a rimmed white plate.
Serious Eats / Vicky Wasik

If you're hankering for a baked pasta dish that eschews the usual mozzarella-ricotta–red sauce triumvirate, these stuffed shells are just the ticket. Packed with a creamy herbed filling made with lots of crab and a smattering of shrimp and scallops, these shells are baked to a perfect al dente in béchamel and topped with panko for extra crunch.

Maryland Crab Feast

Closeup of a spice-encrusted blue crab sitting atop a pot of Maryland-style crabs.
Serious Eats / Vicky Wasik

Daniel again draws on his Maryland culinary heritage to provide guidance for the uninitiated crab-eater. If you're looking to invest in a half-bushel of blue crabs to share with friends and family over a newspaper-covered table, this recipe and crab-picking primer is for you. For a more minimalist approach, see Fiona Reilly's Shanghainese recipe, which pairs steamed crabs with a dipping sauce made with Chiankiang vinegar, brown sugar, and thin matchsticks of ginger.

Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce

Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce, served on a black oblong platter.
Serious Eats / Vicky Wasik

These fried soft-shell crabs are topped with a quick lemon–brown butter pan sauce with capers and parsley. A light dredge in seasoned flour gives the crabs a crunchy crust without making them stodgy.

Classic Fried Soft-Shell Crab Sandwiches With Lettuce and Tomato

Side view of a fried soft shell crab sandwich
Serious Eats / Vicky Wasik

Ruminating on what makes a seafood sandwich truly memorable, Daniel concludes that "the greatest versions are almost always the simplest: little more than soft bread, lettuce, tomato, and a mayo-based condiment to accompany the main ingredient." The result of taking a light hand with the batter and components is a satisfying sandwich that does not overpower the crab's delicate texture and flavor. If you prefer your crab sandwich in a more zhuzhed-up form, check out this butter-sautéed version, served on rustic sliced bread with a basil-flecked tomato salsa, or this báhn mì–inspired sandwich.

Pasta With Crab, Tomato, and Chiles

Overhead view of Pasta With Crab, Tomato, and Chiles, served on a white plate.
Serious Eats / J. Kenji López-Alt

In this quick recipe, fresh pasta and a pound of fresh crabmeat are tossed in a creamy, spicy vodka sauce and topped with crunchy herbed bread crumbs. A thinly sliced fresh red chile is added along with the crab, which gives the dish a pleasant kick.

Cioppino (San Francisco Seafood Stew)

A serving of cioppino in a bowl, overflowing with plump shrimp, mussels, clams, calamari, fish, and more. There's a piece of deeply toasted sourdough on the side, and a small bowl holding a roasted red pepper condiment.
Serious Eats / Vicky Wasik

If you're in the mood for a seafood extravaganza, this is the show-stopping stew for you. Daniel's rendition of this classic San Franciscan fisherman's stew combines Pacific delicacies like halibut and Dungeness crab with mussels, shrimp, and crab in a full-flavored broth rich with homemade seafood stock as well as fennel, tomato, Calabrian chiles, and white wine.

19 Sweet and Savory Coconut Recipes You’ll Love

A collection of our favorite recipes that use fresh and dried coconut and coconut milk, including cream pie, layer cake, chutney, piña coladas, porridge, and curry.

Slice of coconut creme pie
Serious Eats / Amanda Suarez

The sheer number of recipes in our archive that use coconut and coconut products attests to how versatile and beloved the ingredient is. In addition to fresh and desiccated coconut flesh, coconut milk, coconut cream, coconut water, coconut oil, and coconut vinegar are found in countless recipes on our site. In this recipe collection, we focus on newer coconut recipes for the most part, with a few golden coconut oldies thrown in for good measure. There are many more to choose from, including several Thai curries and vegan ice creams. So, if you're not seeing anything here that hits the spot, please do not let this list stop your search!

For those of you who are working with fresh coconuts, don't miss Daniel Gritzer's primer on how to open a coconut, or our step-by-step guide for making fresh coconut milk.

Savory Recipes

Chickpea, Coconut, and Cashew Curry

Overhead view of Chickpea, Coconut, and Cashew Curry, served with rice and toasty flatbread.
Serious Eats / Andrew Janjigian

This curry is intensely flavored with garam masala and ginger, cooled by coconut milk, and studded with ground, toasted cashews.

Nasi Lemak (Malaysian Coconut Rice)

Overhead view of Nasi Lemak
Serious Eats / Michelle Yip

Frequently served with toppings like sambal tumis and dried anchovies, this coconut rice is a popular Malaysian breakfast.

Coconut Shrimp

Closeup of a coconut shrimp being dipped into a small bowl of sauce.
Serious Eats / J. Kenji López-Alt

Here, a crunchy, thick crust of panko and aromatic shredded coconut surrounds juicy, perfectly cooked shrimp.

Njahi (Kenyan Black Beans) in Coconut Sauce

a dutch oven with Kenyan njahi beans in a coconut sauce with a bowl of white rice to the side
Serious Eats / Vicky Wasik

In this recipe, Kenyan njahi beans are cooked until tender, then finished in an aromatic coconut curry sauce. If you can't find njahi beans, generic black beans will work as well, with a slight modification to the recipe.

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

Overhead view of Tom Kha Gai
Serious Eats / Vicky Wasik

Derek Lucci's recipe for this classic Thai soup balances coconut cream and chicken stock to create the perfect light-yet-creamy broth, infused with the flavors of galangal, lemongrass, chiles, and makrut lime leaves.

Bharazi (Pigeon Peas in Coconut Cream)

Overhead view of a bowl of Bharazi (Pigeon Peas in Coconut Cream), served with a side of mandazi (coconut doughnuts).
Serious Eats / Jillian Atkinson

Bharazi is a dish of pigeon peas simmered in coconut milk, typically served for breakfast along with mandazi, or sweet coconut donuts. If you're craving coconut, this is the perfect one-two punch: sop up coconut-simmered beans with coconut fritters.

Bicol Express (Filipino Stew With Pork, Coconut, and Chiles)

Bikol Express in light green bowl next to a bowl of rice
Serious Eats / Rezel Kealoha

Here, chunks of pork shoulder are browned and then simmered with onion, garlic, ginger, coconut milk, and coconut cream. As the pork turns meltingly tender, the braising liquid reduces, becoming deliciously concentrated and caramelized.

Coconut- and Ají Amarillo–Braised Chicken

Closeup of Coconut- and Ají Amarillo–Braised Chicken, served in a black bowl with boiled yuca.
Serious Eats / Vicky Wasik

In this recipe from Sohla El-Waylly, aji amarillo paste and coconut milk transform a one-pot meal into a complex, flavorful dish.

Coconut Chutney

Closeup of a bow of coconut chutney, topped with a tadka of mustard seeds, split lentils, and asafoetida.
Serious Eats / Vicky Wasik

Some sauces are too essential to the dishes they are served with to be categorized as mere condiments. Take this coconut chutney, which Sohla insists "Indian dishes like idlis and dosai would be naked without." Of course, this rich chutney is good on plenty of other items, including grilled fish and vegetables.

Sweet Recipes

Coconut Cream Pie

Slice of coconut creme pie
Serious Eats / Amanda Suarez

Filled with a rich custard and topped with whipped cream and toasted flaked coconut, this coconut cream pie is fragrant, nutty, and a delight to eat.

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

Overhead view of finished che on a platter with peanut toppings
Serious Eats / Vy Tran

This delightfully rich and creamy coconut milk–based soup makes a great snack to satisfy a sugar craving or a heady dessert to cap off a meal.

Suman (Filipino Steamed Sticky Rice Cakes)

Overhead view of suman next to a cut mango topped with sugar
Serious Eats / Vicky Wasik

Steaming coconut sticky rice cakes in banana leaf parcels gives the rice a tinge of green and imparts a floral fragrance. Serve with a generous sprinkle of muscovado sugar or a side of sweet, ripe mango. If you're fresh out of banana leaves or just short on time, stick with the classic Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango.

Jamaican Cornmeal Porridge With Coconut and Condensed Milks

Closeup of Jamaican cornmeal porridge, served in a small bowl.
Serious Eats / Daniel Gritzer

Infused with the flavors of nutmeg, vanilla, bay leaf, coconut, brown sugar, and condensed milk, this creamy Jamaican porridge is absolutely delicious.

Chocolate-Dipped Coconut Macaroons

A chocolate-drizzled coconut macaroon on parchment paper.
Serious Eats / Amanda Suarez

These macaroons are chewy on the inside, crunchy on the outside, and coconutty all the way through. If you're looking for a more chocolaty treat, try Yvonne Ruperti's recipe for double chocolate macaroons.

Biko (Filipino Sticky Rice Cake)

closeup of biko, slcied into squares and served on a splatter-painted plate.
Serious Eats / Vicky Wasik

This sticky and sweet rice cake gets a triple dose of coconut flavor, thanks to the coconut oil used to grease the pan, the muscovado–coconut milk caramel mixed in with the rice and glazed on top, and, finally, the crispy coconut curd crumbles that are sprinkled on each slice.

Pengat Pisang (Malaysian Banana Coconut Soup)

Overhead view of Pengat Pisang
Serious Eats / Michelle Yip

This delightful Malaysian dessert with pleasantly chewy sago pearls, bananas, and coconut milk is the best kind of pick-me-up.

Kaya Toast

Side view of stack of kaya toast
Serious Eats / Michelle Yip

Here, kaya—a rich, velvety coconut jam with deep butterscotch notes—is layered with thick slabs of butter on toast for a sweet, tropical breakfast sandwich.

Triple Coconut Cake

A slice of triple coconut cake stands upright on a plate. The rest of the layer cake is visible in the background.
Serious Eats / Vicky Wasik

Stella's description of this "regal beast" says it all: "three layers of fluffy cake, infused with natural coconut from the inside out, slathered in a creamy coconut frosting, drenched in caramelized white chocolate coconut ganache, and crusted over in toasted coconut. In short, layers upon layers of coconut flavor at every turn." What's not to like?

Ultra-Tropical Piña Colada

Side view of a pina colada
Serious Eats / Two Bites

For his take on this classic cocktail, Daniel freezes the pineapple and coconut milk first, which allows you to use less ice, leading to a more flavorful, less diluted drink. If you would prefer to enjoy this cocktail in a frozen, on-a-stick format, check out Kristina Razon's recipe for boozy piña colada popsicles.

A Dozen Cucumber Recipes, From Pickles and Sandwiches to Soups and Stir-Fries

Twelve of our best recipes that feature cucumbers, including salads, sandwiches, stir-fries, slushes, and refreshing infused water.

Side view of cucumber sandwiches
Serious Eats / Victor Protastio

Cucumbers are nature's twofer: Botanically, they're a fruit, but their savoriness keeps them firmly in the vegetable category. Similarly, cukes can be a satiating food, but their water content is high enough to quench thirst as well. We've gathered a dozen cucumber recipes that celebrate the dual nature of cukes. Most are no cook and served cold, and thus perfect for the hottest days of summer—which, as luck would have it, is peak cucumber season. If you'd like to review the best ways for shopping for, storing, and prepping cucumbers, see our knife skills primer.

Milwaukee Dill Refrigerator Pickles

A quart jar of freshly pickled Milwaukie refrigerator dills, ready to eat or store.
Serious Eats / Vicky Wasik

These refrigerator pickles, made with a vinegar brine flavored with dill, garlic, and onion, are a Midwestern classic. Coriander, mustard, allspice, juniper, cloves, cinnamon, and other whole spices give these pickles an exceptional flavor. For a pickle that's safe to can, see Marisa's recipe for garlic dills. If you're itching to make a batch of pickles that rely on lactic acid fermentation rather than vinegar for their mouth-puckering flavor, check out Christina's companion recipe for sour dills. Or, if you're short on time and need burger toppings ASAP, try Kenji's quick and easy dill pickle chips.

Cucumber Raita (Indian Yogurt Condiment)

Overhead closeup of cucumber raita, served in a black bowl and garnished with sliced serrano chile and a sprig of cilantro.
Serious Eats / Vicky Wasik

This classic Indian yogurt dish is a perfect accompaniment to biryani and other meaty rice dishes, but we have trouble not just eating it with a spoon or using it as a dip for all manner of flatbreads. Here, Sohla calls for chaat masala, a green Thai chile, ginger, cilantro, and an extra pinch of black salt. If your spice cabinet is missing a few items, or if simplicity appeals to you, try our recipe for Persian māst-o-khiār, which pairs cucumber and yogurt with little more than salt and dried mint.

Stir-Fried Cucumbers With Trumpet Mushrooms and Torch Hei

Overhead view of Stir-Fried Cucumbers With Trumpet Mushrooms and Torch Hei, served in a speckled bowl.
Serious Eats / Vicky Wasik

Cooked cucumbers may seem counterintuitive, but this recipe will erase any doubts from your mind. Paired with meaty king trumpet mushrooms, these juicy cucumbers take on a lightly smoky flavor thanks to Tim's torch hei stir-frying method. If you left your blowtorch at a friend's house, Shao's more conventional recipe for stir-frying cucumbers with dried chiles and ground pork is also quite good.

Oi-Sobagi (Korean Stuffed Cucumber Kimchi)

Overhead of a piece of stuffed cucumber kimchi in a small serving bowl.
Serious Eats / Vicky Wasik

This stuffed cucumber kimchi is served fresh to keep the vegetables crisp and sweet, making this a light and refreshing summer kimchi that can be enjoyed immediately.

Creamy Cucumber Salad

Overhead view of creamy cucumber salad, served on an oblong, polka-dotted platter.
Serious Eats / Lynn Wolsted

This crunchy, creamy cucumber salad is made with tahini, lemon, and fresh dill. For a vinaigrette option, see Jennifer's cucumber-mint salad or Kenji's Sichuan-style smashed cucumber salad.

Horiatiki (Greek Salad)

Closeup of Greek salad, served in a light blue bowl.
Serious Eats / Vicky Wasik

Daniel's take on Greek salad foregoes lettuce for more cucumber and tomato. The feta is served on top in slabs instead of crumbled and mixed in, which allows everyone to have as much as they want in each bite.

Salata Falahiyeh (Palestinian or Farmers Salad)

Overhead shot of Salata falahiyeh in a patterned blue bowl with crisp pita
Serious Eats / Mai Kakish

Here, the combination of cucumber, tomato, onion, herbs, and a basic olive oil-based dressing is practically universal throughout the Mediterranean and Central and South Asia. Reem's recipe for this classic salad calls for mint, olive oil, minced lemon, lemon juice, and a minced jalapeño. For a slightly different take, Nader's recipe for sālād-é-Shirāzi takes this basic formula and swaps verjuice for the lemon juice and skips the fresh chile.

Icy-Cold Korean Cucumber Soup (Oi Naengguk)

Closeup of Icy-Cold Korean Cucumber Soup, served in a small white bowl.
Serious Eats / Vicky Wasik

Using only a few key ingredients, this refreshing cucumber soup delivers tons of savory flavor.

Avocado Toast With Cucumber, Soy Sauce, and Shichimi Togarashi

Overhead closeup of Avocado Toast With Cucumber, Soy Sauce, and Shichimi Togarashi.
Serious Eats / Vicky Wasik

Cucumber slices add a cooling crunch to this avocado toast, with soy sauce introducing a savory note. A scattering of scallion adds a nice hit of allium goodness and a sprinkle of shichimi togarashi adds a spicy, peppery finish.

Cucumber Sandwiches

Side view of cucumber sandwiches
Serious Eats / Victor Protastio

Whether accompanied by tea or not, these simple, refeshing sandwiches are a perfect afternoon treat. We salt the cucumber slices for 20 minutes before serving, which seasons them while extracting excess moisture. A thin layer of European-style cultured butter or cream cheese adds a welcome tangy flavor.

Cucumber-Lemon Water

Side view of cucumber lemon infused water
Serious Eats / Amanda Suarez

Leah's easy technique for infusing water yields impressive results. Simply muddle or mash sliced cucumber, sliced lemon, and mint in some water for about a minute, steep in the refrigerator for an hour, then strain and add more water, along with more sliced cucumber, lemon, and mint. Voilà! Consider yourself refreshed.

Cucumber and Basil Slush

Two Cucumber and Basil Slush cocktails, served in tall glasses with bendy straws and slices of cucumber adorning the rim.
Serious Eats / Kelly Carámbula

We have a trove of cocktail recipes that leverage the refreshing flavor of cucumber, from basic rosemary-infused gimlets and gin fizzes to a savory green Charteuse-spiked daiquiri and a mezcal julep with muddled basil, jalapeño, and cucumber. If you're really craving a cucumbery beverage to beat the summer heat, this vodka-based slush, flavored with basil and lime, is the cocktail for you.

14 Veggie-Forward Recipes to Celebrate the Versatile Chickpea

A wide variety of soups, braises, and salads leverage the satisfying heartiness of this creamy legume. Here, we focus on recipes where dried or canned chickpeas are the main ingredient, but we also include several braises and stews where these beans play an essential supporting role.

Overhead view of vegan chickpea cakes
Serious Eats / Victor Protasio

Chickpeas are a staple ingredient in our pantry. Looking beyond familiar standards like hummus, falafel, and chana masala, a wide variety of soups, braises, and salads leverage the satisfying heartiness of this creamy legume. In this collection, we focus on dishes where dried or canned chickpeas are the main ingredient, but we also decided to include several braises and stews where these beans play an essential supporting role.

Of course, whole chickpeas are just the beginning: chickpea flour can be fashioned into a crispy, savory batter for pakoras, or a soft and custardy farinata. Aquafaba, the cooking liquid found in canned chickpeas, is an essential egg substitute in vegan recipes for meringue, frosting, mayonnaise, and pancakes.

Pasta e Ceci (Pasta With Chickpeas)

pasta e ceci close up in a blue bowl
Serious Eats / Andrew Janjigian

Pasta with brothy chickpeas is Italian comfort food at its best. For a creamier dish where chickpeas are used to thicken the sauce, see Daniel's recipe for vegan pasta with chickpea sauce.

Chickpea Stew With Bacon and Broccoli Rabe

Overhead view of Chickpea Stew With Bacon and Broccoli Rabe, served in a white bowl on a red sureface.
Serious Eats / Daniel Gritzer

Got bacon and anchovies in the fridge and some onion and garlic kicking around? Then you have the base for this flavorful chickpea and vegetable stew.

Homemade Falafel

Plated pita bread stuffed with falafels, tahini, tomatoes, cucumber, pickles, and shredded cabbage
Serious Eats / Qi Ai

These perfectly fried balls of chickpea goodness are crisp on the outside, light and fluffy on the inside, and packed with herb and spice flavor. Tahini sauce is essential for serving, but a bowl of zhug at the table is our condiment of choice.

Maftool (Palestinian Wheat Pearls in a Vegetable, Chickpea, and Chicken Stew)

Finished bowl of maftool
Serious Eats / Mai Kakish

Caviar-sized pearls made of whole wheat served in a brothy stew with onions, chickpeas, butternut squash, and tender chicken.

The Best Smooth Hummus

The best smooth hummus in a white round dish, with a piece of pita bread on the right hand side of the plate.
Serious Eats / Qi Ai

Kenji, drawing from the iconic hummus created by Michael Solomonov of Zahav fame, starts this recipe by puréeing a whole, unpeeled head of garlic in lemon juice, which mellows its spiciness. Once strained, this garlic-lemon juice is whisked into a tahini sauce. The chickpeas are overcooked with a little baking soda and blended while still hot. The tahini sauce and smooth chickpea purée is then whisked together to create an Israeli-style hummus that's both smooth and flavorful. If you want to make this style of hummus in late spring or summer, consider Kristina's recipe for garlic scape hummus.

Hummus Masabacha (Hummus With Whole Chickpeas)

A bowl of hummus masabacha, served with pita rounds.
Serious Eats / Vicky Wasik

On the other end of the chunky-smooth spectrum is this "deconstructed" recipe from Daniel for whole-chickpea hummus. A quarter of the chickpeas are blended with tahini sauce and the rest are folded in whole.

Papri Chaat (Indian Street Snack With Potato, Chickpeas, and Chutneys)

Closeup of papri chat, served on a gray plate.
Serious Eats / Vicky Wasik

Papri chaat is a traditional street snack found all over India, with crunchy, soft, and fluffy textures, all smothered in tangy, sweet, and hot chutneys. In addition to whole cooked chickpeas, this dish is topped with sev, or fried noodles made with chickpea flour.

Channa Masala

Channa masala and white rice on a blue plate decorated with white lines. The plate is on a dark blue surface.
Serious Eats / Mateja Zvirotic Andrijanic

Plump, tender chickpeas swimming in a tangy, tomatoey masala is one of our go-to comfort food dishes. Big on flavor and ready in under an hour, start to finish.

Chickpea, Coconut, and Cashew Curry

Serious Eats / Andrew Janjigian

This rich curry is intense with garam masala and ginger, cooled by coconut milk and toasted and ground cashews.

Marinated Kale and Chickpea Salad With Sumac Onions

Closeup of Marinated Kale and Chickpea Salad With Sumac Onions, served on a white plate.
Serious Eats / J. Kenji López-Alt

A simple and hearty vegan salad, studded with tender chickpeas and bright, tangy pickled onions, is a perfect addition to cookouts, potlucks, and picnics, or just storing in the fridge for several days. The kale and onion retain their crunch and the flavors meld and develop over time. For a variation on this theme, see this crispy roasted chickpea kale number, which gets dressed with a punchy sun-dried tomato vinaigrette.

30-Minute Pressure Cooker Chicken With Chickpeas, Tomatoes, and Chorizo

Overhead view of Easy Pressure Cooker Chicken and Chickpea Masala, served in a shallow white bowl.
Serious Eats / J. Kenji López-Alt

This one-pot meal of tender chicken, chickpeas, and spinach tastes like it's been simmering all day in a creamy sauce flavored with ginger, garlic, and cumin. For another option that uses the same efficient template, check out Kenji's chorizo-spiced version, which comes together in just half an hour.

Chickpea, Potato, and Spinach Jalfrezi With Cilantro Chutney

Closeup of chickpea, potato, and spinach jalfrezi, served in a bowl with rice.
Serious Eats / J. Kenji López-Alt

Jalfrezi is an all-time favorite Indian restaurant dish in Britain for a reason. Spicy green chiles, onion, garlic, ginger, cilantro stems, and red peppers are fried in oil until almost all the moisture is driven from them and they become sticky and begin to brown. To this flavorful base, a few spices are added (hot paprika, cumin, coriander, and turmeric), along with chopped tomatoes. Kenji's vegan take on jalfrezi adds chickpeas, par-cooked potatoes, and a generous handful of spinach.

Vegan Garbanzos con Espinacas y Jengibre (Spanish Chickpea and Spinach Stew With Ginger)

Overhead closeup of Spanish Chickpea and Spinach Stew With Ginger, served in a small patterned bowl.
Serious Eats / J. Kenji López-Alt

Kenji's vegan version of this tapas bar standard is brightened by adding fresh ginger purée to the braising liquid and a last-minute splash of sherry vinegar.

Vegan Chickpea Cakes with Mashed Avocado

Overhead view of vegan chickpea cakes
Serious Eats / Victor Protasio

These crunchy, falafel-esque patties come together in a fraction of the time. Instead of having to soak dried chickpeas, here soaked bulgur and canned chickpeas are roughly pureed and act as a binder. Some of the beans are mixed in whole, which provides a satisfying internal texture. A crisp, panko crust and a topping of smashed avocado and lime juice add even more textural contrast, and a creamy-tart element.

16 Arugula Recipe to Savor Its Assertive, Peppery Bite

Over a dozen recipes that feature arugula, from salads to soups, pasta dishes, savory pies and more.

Closeup of salmon bean salad servied in a small white bowl.
Serious Eats / Vicky Wasik

Arugula is a versatile green prized for its assertive, peppery bite. It shines in salads when mixed with other strongly flavored greens like mizuna, endive, and radicchio, and is also a fantastic accompaniment in dishes that feature rich proteins, like carpaccio and pan-roasted salmon, where it takes on the role of an herb. Arugula's spicy flavor is also welcome in cooked applications, whether wilted and served as a warm salad, tossed with warm pasta as it finishes cooking, combined with ricotta and stuffed in manicotti, or puréed with stock and aromatics to make a delicious soup. Below we've gathered over a dozen of our favorite arugula recipes, from basic salads to hearty mains.

Fingerling Potato Salad With Chorizo, Onion, and Arugula

Overehead view of Fingerling Potato Salad With Chorizo, Onion, and Arugula, served in a turquoise bowl.
Serious Eats / Vicky Wasik

Tender and creamy fingerling potatoes, smoky Spanish chorizo, onion (both pickled and sautéed), and peppery arugula all come together in this easy and hearty potato salad. It's perfect as a side for summer cookouts or as the main event for a simple one-bowl dinner.

Spring Vegetable and Arugula Salad With Labne and Cucumbers

A serving of Spring Vegetable and Arugula Salad With Labne and Cucumbers, composed on a thick white plate.
Serious Eats / J. Kenji López-Alt

For this entrée salad, labne is generously smeared on serving plates and topped with a simple dressed medley of fresh spring produce: peppery arugula, sweet peas, grassy asparagus, green fava beans, crisp snap peas, and broccolini, plus a juicy cucumber, a red onion, and some fresh mozzarella cheese.

Arugula, Sweet Potato, and Walnut Salad With Dashi "Vinaigrette"

A small white bowl holds a serving of Arugula, Sweet Potato, and Walnut Salad With Dashi
Serious Eats / Vicky Wasik

Conventional wisdom says that salads should be dressed with vinaigrettes, which, by definition, balance an acid with a fat. Turns out you can break that rule by dropping the acid entirely. In this hearty, satisfying salad, we make a "vinaigrette" with a combination of soy sauce and dashi. Earthy sweet potatoes, bitter arugula, and crushed toasted walnuts are tossed in the dressing for an easy, deeply flavorful dish.

Easy Beef Carpaccio With Arugula

beef carpaccio garnished with tomato quarters
Serious Eats / Qi Ai

For this Italian classic, peppery baby arugula is lightly dressed with olive oil, salt, and black pepper, then scattered over paper-thin slices of ultra-fresh raw beef. The dish is finished with a handful of quartered tomatoes and a drizzle of egg yolk-enriched lemon-Dijon sauce. For a spin on this classic that eats more like an entrée, check out this steak carpaccio salad.

Arugula, Salmon, and Leek Tart

Overhead closeup of an arugula, salmon, and leek tart.
Serious Eats / Sydney Oland

For this tart, arugula is prepared in two ways. Chopped arugula is quickly cooked with leeks and folded into the filling with chunks of salmon. Then to finish, lightly dressed arugula is piled on top of the tart, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish.

Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest

Closeup of gemelli with asparagus, ricotta, arugula, and lemon zest, served on a black plate.
Serious Eats / J. Kenji López-Alt

Sautéed asparagus is paired with arugula and ricotta for this creamy, bright pasta dish. The gemelli is cooked using an unorthodox method that yields extra starchy pasta water. When combined with the vegetables and ricotta, the pasta water forms an especially silky sauce that coats the gemelli. For another pasta option, see our recipe that pairs arugula with bucatini, spicy shrimp, and breadcrumbs.

Arugula, Fennel, and Orange Salad

Arugula, fennel, and orange salad is served on a plate.
Serious Eats / Jennifer Segal

Spicy arugula, shaved fennel, and juicy oranges make a simple and elegant autumn salad. Each bite is peppery, tart, and sweet.

French Lentils with Sausage, Wilted Arugula, & Dijon Mustard

French Lentils with Sausage, Wilted Arugula, & Dijon Mustard, served in a white bowl.
Serious Eats / Max Falkowitz

Brown lentils du Puy studded with chunks of sausage—sure, this dish is not much of a looker, but what it lacks in aesthetics it makes up for in flavor. Simmering the lentils with cloves adds a sweet and spicy balance to the peppery arugula and mustard.

Spanakopita (Greek Savory Greens Pie)

Profile closeup of a slice of spanakopita, served on a speckled ceramic plate.
Serious Eats / Vicky Wasik

For a twist on the classic, this version of Greek spanakopita uses an assortment of greens and tender herbs in addition to spinach. Any combination works, but we especially like adding peppery arugula and watercress, which plays against the sweet, vegetal flavors of spinach and chard.

Sourdough Toasts With Tomato, Pesto, and Burrata

Sourdough Toasts With Tomato, Pesto, and Burrata, served on a cutting board.
Serious Eats / Vicky Wasik

Inspired by caprese salad and pan con tomate, these crostini are topped with the concentrated flavor of grated and strained ripe tomatoes. After a quick trip to the broiler, the toasts are topped with creamy burrata and herbal basil-arugula-almond pesto.

Creamy Vegan Saag Paneer (With Tofu)

Overhead view of creamy vegan saag paneer with tofu served in a kadai alongsie rice and freshly baked naan.
Serious Eats / J. Kenji López-Alt

For this vegan take on saag paneer, browned, marinated cubes of tofu are stirred into a flavorful pot of creamy spiced greens. A mix of spinach and spicy greens like arugula result in a dish with extra flavor.

Classic Italian-American Stuffed Shells With Ricotta and Spinach

Closeup of Classic Italian-American Stuffed Shells With Ricotta and Spinach, served on a plate.
Serious Eats / Vicky Wasik

Shells plump with ricotta-spinach filling and baked with tomato sauce and mozzarella are one of our go-to comfort food dishes. Replacing a portion of the spinach with arugula makes the filling much more flavorful.

Salmon Bean Salad

Closeup of salmon bean salad, served in a small white bowl.
Serious Eats / Vicky Wasik

This easy, hearty salad combines moist, tender flakes of cold-start poached salmon with plump cranberry beans and peppery arugula. For another simple entrée salad featuring seafood, check out this salad recipe that pairs arugula with spicy shrimp and avocado.

The Un-Composed (i.e., Best) Niçoise Salad

An uncomposed Niçoise salad, served in a shallow turquoise bowl.
Serious Eats / Vicky Wasik

A good Niçoise salad should be made like any good salad: fully dressed and tossed. Cutting everything into bite-size pieces and tossing them together with the dressing makes the fullest-flavored, easiest-to-eat salad (way better than the more traditional "composed" style of presentation). Arugula is one of our top choices for this salad, as its peppery bite holds its own against assertive olives, capers, and anchovies.

Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes

Winter Greens Salad With Flax Seeds, Shaved Beets, and Radishes, served in a small wooden bowl.
Serious Eats / J. Kenji López-Alt

As a salad ingredient, one of the best features of arugula is its availability in major supermarkets in the winter months. For this winter-friendly salad recipe, bitter, spicy greens, sweet beets, savory cheese, and a tart vinaigrette contribute huge, but balanced, flavors.

Hot or Cold Creamy Lettuce Soup

Hot or Cold Creamy Lettuce Soup, served in a shallow white bowl.
Serious Eats / Vicky Wasik

Lettuce isn't just good for salads; it makes shockingly delicious soup, too. From arugula to romaine, Boston to Bibb, oak leaf to cress, set them to simmer and they'll be great. It's flat-out perfect served chilled on a sweltering summer day.

15 Recipes for Baking and Cooking With Coconut Oil

These recipes leverage the flavor and high melting point of coconut oil, from ice cream bars and cookie butter to potato doughnuts and rolled sugar cookies.

overhead shot of potato doughnuts
Serious Eats / Debbie Wee

Coconut oil has become an indispensable part of the modern cook's repertoire, as it's one of the only commonly available vegetable fats to remain solid at room temperature without the aid of hydrogenation. Coconut oil is available in two forms: virgin and refined. Virgin coconut oil retains some flavor and aroma; refined coconut oil is essentially odorless and tasteless. In addition to being a good vegan substitute for traditional solid fats like butter and lard, refined coconut oil allows citrus flavors to shine through, which makes it Stella Parks' fat of choice for desserts like blueberry-lemon scones and lemon-ginger sandwich cookies. Of course, sometimes coconut flavor is desirable: this coconut cake uses virgin coconut oil in both the cake batter and frosting to achieve a deep, pronounced flavor. Here are fifteen coconut oil recipes that leverage the special properties of this essential ingredient.

Classic Banana Bread

A loaf of banana bread, partially sliced on a small cutting board.
Serious Eats / Vicky Wasik

The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender. Because coconut oil is solid at room temperature, it gives this banana bread a uniquely rich yet buttery crumb.


Closeup of freshly fried and filled cannoli.
Serious Eats / Vicky Wasik

This recipe for making the best cannoli calls for frying the shells in refined coconut oil. Since the oil is solid at room temperature, the resulting shells have a crisp and buttery texture that never feels greasy or soggy.

Rolled Sugar Cookie Cutouts

Overhead view of rolled sugar cookie cutouts, sprinkled with powdered sugar.
Serious Eats / Vicky Wasik.

These simple, tender sugar cookies are perfect for care packages and holiday gifts alike. Using coconut oil in the cookie dough minimizes browning while baking and keeps them moist for longer than those made with butter.

Triple Coconut Cake

A slice of triple coconut cake, plated next to a cake stand.
Serious Eats / Vicky Wasik

This riff on the Southern classic incorporates coconut in every form, giving the cake an all-natural flavor and super-moist crumb. Virgin coconut oil is used instead of butter in both the cake and frosting, adding extra coconut flavor and aroma.

Homemade Brownie Mix

Closeup of brownies made from homemade brownie mix.
Serious Eats / Vicky Wasik

Make this easy brownie mix to keep on the pantry shelf for fast and fudgy chocolate brownies whenever you like. Refined coconut oil is solid at room temperature, with an extraordinary shelf life that makes it the perfect foundation for a shelf-stable mix.

New-Fashioned Snickerdoodles

Closeup of stacked new-fashioned snickerdoodle cookies. The top cookie has a bite missing.
Serious Eats / Vicky Wasik

A blend of butter and coconut oil gives these cookies a unique texture and aromatic richness, all wrapped up in a cinnamon sugar shell.

The Best Homemade Chocolate Dip (a.k.a. Magic Shell)

A scoop of ice cream in a small glass bowl, blanketed with magic shell.
Serious Eats / Vicky Wasik

Coconut oil casts a spell on melted dark chocolate, allowing it to quickly solidify when poured over ice cream and form a delicious candy shell. Once you've mastered this sorcery with a scoop or two of your favorite ice cream, try your hand at making Klondike bars from scratch, or coating pudding pops with an extra layer of chocolatey goodness.

Potato Doughnuts

overhead shot of potato doughnuts
Serious Eats / Debbie Wee

These pillowy-soft doughnuts start with a dough made with mashed potatoes and brown butter. Once formed, they're fried in refined coconut oil, which yields light, crisp doughnuts with a buttery finish.

Stracciatella Gelato

An oval baking dish full of stracciatella gelato.
Serious Eats / Vicky Wasik

Stracciatella gelato is such a simple recipe that it demands the best of the best. For her recipe, Stella starts out with a high-quality, single-origin chocolate that's flavorful enough to stand out at cold temperatures, then melts it with coconut oil. Once broken into shards and added to the gelato, each piece of chocolate delivers a satisfying snap before melting on the tongue.

Thick and Fluffy Pancakes From Homemade Pancake Mix

Closeup of a fork skewered through a bite of thick and fluffy pancakes made from a homemade mix. A plate of the pancakes is visible in the blurred background.
Serious Eats / Vicky Wasik

A food processor makes this homemade pancake mix a snap, and thanks to refined coconut oil, it can sit on the shelf for months on end. When you're ready for breakfast, all you need to make light and fluffy pancakes is a splash of milk and an egg—no whipping required! For a homemade mix that yields a thinner flapjack, see Stella's recipe here.

Blueberry-Lemon Scones

blueberry-lemon scones on a baking sheet
Serious Eats / Vicky Wasik

A blend of coconut oil and full-fat coconut milk provides just the right sense of richness in these light, lemony scones. Since there is no lactose at all in these "accidentally vegan" scones, there's nothing to get in the way of the fruit's bright flavor.

Speculoos (Biscoff Cookie Butter)

Closeup of speculoos cookie butter scooped out of a slender glass jar with a small spreader.
Serious Eats / Vicky Wasik

This silky-smooth spread is as thick as creamy peanut butter, but packed with the caramelized flavor and aromatic spices of Belgian speculoos. The cookie butter owes its thick and firm consistency to refined coconut oil.

Cookies 'n' Cream Cookies

Closeup of cookies 'n' cream cookies on a parchment-lined baking sheet.
Serious Eats / Vicky Wasik

Who doesn't want their cookies stuffed with Oreos? For this meta treat, blending butter with coconut oil creates a cookie that's rich, chewy, and mild—the perfect canvas for crunchy Oreo cookie bits.

Crispy Lemon-Ginger Sandwich Cookies

Closeup of crispy lemon-ginger sandwich cookies.
Serious Eats / Vicky Wasik

These ginger cookies are spicy and zesty, with a refreshingly tart and bright lemon filling. Using refined coconut oil in place of butter allows the citrus to shine through, giving the filling an especially zippy flavor.

Vegan Cauliflower-Creamed Spinach

Closeup of vegan cauliflower-creamed spinach.
Serious Eats / J. Kenji López-Alt

In this vegan take on the comfort food classic, puréed cauliflower forms a creamy base to bind the spinach. Coconut oil, with its high saturated fat content, produces a richer-tasting result than other types of vegetable oil.