14 Pucker-Worthy Pickling Recipes To Brighten Up Your Meals

Pickling is more than just preserving the best of seasonal vegetables—it’s a way to add brightness and texture to complement your favorite foods, whether through quick pickling or lactic acid fermentation. These recipes offer up a world of flavors and techniques.

View of three jars of tourshi
Serious Eats / Amanda Suarez

If you crack open any fridge or pantry, chances are you'll find at least one or two—or in my case, six or seven—jars of pickles. When all else fails, pickles will save the day (or dish). Sandwich tastes bland? Add a few pickles. Need to zhush up a lackluster sauce or dressing? Drizzle in some pickle juice. Want to lighten up a meat-heavy meal? Dish up some pickled vegetables.

Every culture has some kind of pickling heritage. In Korea, pickling and fermentation are at the heart of their cuisine, with kimchi at the very top of the pickled vegetable hierarchy. In Turkey, eating pickles and drinking pickle juice is part of a daily ritual. When it comes to some of our favorite dishes, it's inconceivable to serve them without their pickle companion—pupusas and curtido, bánh mì and đồ chua, or hot dogs and sauerkraut. So, we've rounded up some of our favorite pickling recipes to help bring brightness and balance to your table. Some rely on lactic acid fermentation, while others are a quick pickle. Whichever you choose, you'll want to keep a few jars on hand—thank us later!

Milwaukee Dill Refrigerator Pickles

A tall mason jar of pickled cucumber spears with dill and spices
Serious Eats / Vicky Wasik

When I think of a classic dill pickle, this is what comes to mind—spears of cold, crisp, vinegary, briney cucumber standing tall in a glass jar. These Milwaukee-style refrigerator pickles are deeply layered with flavors from a well-rounded spice blend, onion, garlic, and, of course, lots of fresh dill. Make sure to trim the flower ends of the cucumber in order to remove the enzyme that makes them go soft.

Baechu Kimchi (Napa Cabbage Kimchi)

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

Pickling and fermenting vegetables is central to Korean cuisine, and Napa cabbage kimchi reigns supreme over all fermented pickles—no meal is complete without it. Rather than the traditional method of salting the cabbage leaves by hand, our recipe utilizes a brine to guarantee a more even salt distribution. A thick rice slurry well-seasoned with gochugaru perfectly coats each layer of cabbage leaves and provides sugar for fermentation.

Tourshi (Armenian Pickled Vegetables)

Four jars of Armenian pickled vegetables flipped upside down
Serious Eats / Vicky Wasik

Armenian families stock up on tourshi the way Koreans put away kimchi—it's ubiquitous on every table. You can use whatever edible-when-raw vegetable you'd like or have on hand. Once they're packed into jars, you simply pour a hot, lightly spiced vinegar brine over them, which gently par-cooks and tenderizes the vegetables without compromising their texture. Then, all you have to do is seal the jars and let them sit out at room temperature for five days.

Karışık Sebze Turşusu (Turkish Mixed Vegetable Pickles)

Side view of two jars of Turkish Pickles
Serious Eats / Amanda Suarez

You've heard of the saying "An apple a day keeps the doctor away," right? Well in Turkey, make that a pickle (or six) a day. Turkey's long-standing pickling heritage and copious consumption of pickles have as much to do with their flavor as it does their healing properties—cutting through fatty meals and aiding in digestion. Here, a medley of crunchy vegetables is submerged in a salty brine with just a touch of vinegar, creating the right conditions for lactic acid fermentation.

Pickled Watermelon Rind

Adding pickling liquid to watermelon rind in mason jar
Serious Eats / Amanda Suarez

Pickled watermelon rind is a Southern American tradition that is the epitome of upcyling. Born out of frugality, it makes the most of something that would otherwise be tossed out. Watermelon is trimmed clean of red flesh and tough outer green skin, leaving only the crispy, tender white rind, which is then simmered in an intensely sweet-tart brine. Serve it alongside any Southern-inspired dish, chop it up for relish, or add it to a charcuterie board—it'll keep for about a month in the fridge.

Homemade Sauerkraut

Closeup of sauerkraut in pickling jar
Serious Eats / Vicky Wasik

To a lot of people, a hot dog is naked without sauerkraut, though most of us never think beyond popping open a jar or bag of the stuff from the market. But Daniel's recipe just might convince you to make a batch at home. The process is surprisingly easy and fun, requiring only three ingredients. We do recommend a digital scale and either a 5-liter fermentation crock with stone weights or half-gallon glass jars with Easy Fermenter lids.

Đồ Chua (Vietnamese Pickled Daikon and Carrots for Banh Mì)

A small glass bowl on a blue plate holding Vietnamese pickled carrots and daikon. There is a jar of pickles and bring in the top lefthand corner of the image.
Serious Eats / Maureen Celestine

I'd argue that what makes an ideal bánh mì, aside from the proper bread, is the đồ chua, or pickled daikon and carrot. You can layer on whatever combination of meats and herbs you want, but the sweet, tangy, and crisp julienned pickled vegetables are a must. This recipe is highly adaptable—you can cut the carrot and daikon thicker or thinner, though we recommend you cut them into sticks of about 1/8- to 1/4-inch thick and 3 inches long, which makes them perfect for bánh mì, cơm tấm, and salads.

Jangajji (Korean Soy Sauce-Pickled Vegetables and Chiles)

Overhead of a small banchan-sized serving bowl of jangajji.
Serious Eats / Vicky Wasik

Beyond kimchi, there are a host of other styles within the Korean pickling universe. Jangajj is one of the quickest methods—simply pour a hot soy sauce-based brine over your choice of seasonal vegetable and let it pickle for at least 24 hours. Serve the crunchy, salty, sweet, and spicy pickles as a banchan (or side dish) or a "drinking snack."

Danmuji (Korean Pickled Daikon Radish)

Small dish of Korean pickled radish beside a jar of the pickles
Serious Eats / Emily and Matt Clifton

Step inside a Korean or Asian market and you're bound to come across vibrantly colored packages of danmuji or pickled daikon in the refrigerated section. It's another banchan staple that's very quick and easy to make at home. Rice vinegar, sugar, garlic, turmeric, bay leaves, and black peppercorns form the basis of the brine, which pickles the radish in 1 to 2 hours at room temperature.

Yucatán-Style Pickled Red Onions in Sour-Orange Juice

A bowl of Yucatán-Style Pickled Red Onions in Sour-Orange Juice
Serious Eats / J. Kenji López-Alt

Sweet, salty, and tangy pickled onions are just the perfect accompaniment to cut through the fatty richness of braised, slow-roasted, or smoked meats in tacos, burritos, fajitas, and sandwiches. We par-cook the onions so we can maintain the fresh, bright flavor of raw citrus juice. If you can't find Seville or sour oranges, a combination of grapefruit, lime, and orange juices will replicate similar floral, bitter notes.

Quick Curtido (Salvadoran Cabbage Slaw)

Quick curtado in a white bowl
Serious Eats / Lauren Rothman

While you could say "slaw" is a type of salad, curtido is more of a pickle that only gets better with age. Like other kinds of quick pickles, a hot vinegar brine is poured over a mixture of cabbage, onions, and carrots to infuse it with a hit of acidity, then immediately cooled down in the fridge to retain its crisp, crunchy texture. Layer it into gorditas, serve it with beef barbacoa, or spoon on top of pupusas—the way I had it for the first time at a Salvadorian restaurant.

Pickled Mustard Seeds

Pickled mustard seeds over bone marrow beside flaky salt and grilled bread
Serious Eats / J. Kenji López-Alt

Want to zhuzh up deviled eggs, soups, sandwiches, or roast meats? Add a dollop of pickled mustard seeds. I love how pickling plumps the seeds so they have a caviar-like texture that bursts in your mouth. These tiny pops of acidity and play of textures beautifully complement the unctuousness of dishes like roasted bone marrow.

Quick-Pickled Rhubarb With Lemongrass and Ginger

Open jar of pickled pink rhubarb
Serious Eats / Vicky Wasik

I always do a little happy dance whenever I see the first bright red stalks of rhubarb at the produce market. I can't resist buying up as much as I can and then trying to figure out as many ways as I can to use it all up. Quick pickling rhubarb is a great way to preserve a bit of spring. I love how each piece of rhubarb is a pink jewel bursting with sweet, tangy flavor.

Pickled Grapes

Closeup of spoon lifting pickled grapes from top of celery soup
Serious Eats / Emily Dryden

I initially came across Sohla's cheeky play on "ants on a log" when I was searching for grape recipes. While the pickled grapes are a component in her celery soup, I was struck by what a cool idea it was to pickle peeled grapes in sherry vinegar. Beyond the soup, you can serve them with any rich, savory dish when you want a pop of sweetness and tang.

12 Italian Recipes With Chicken That’ll Have You Singing “That’s Amore”

There’s nothing we don’t love about chicken, especially when it’s made the Italian way. Whether it’s an iconic chicken marsala, bright and crispy chicken piccata, or tender braised chicken cacciatore, these are just a few of our favorite Italian recipes with chicken.

 A white oval platter holding chicken cacciatore and a good amount of golden brown sauce. The platter is on a textured grey-blue surface.
Serious Eats / Mariel De La Cruz

Strangely enough, the first chicken dishes I learned to cook pre-culinary school were Italian—chicken cacciatore and chicken piccata—not soy sauce or Hainanese chicken. I chalk it up to watching a lot of non-Asian cooking shows on PBS, like Cucina Amore and Lidia's Kitchen. My parents never complained because, let's face it, it took cooking dinner off their backs. And, for the most part, they enjoyed my culinary experimentations.

This collection of tried-and-true Italian recipes with chicken includes classics like chicken Parmesan, chicken marsala, and chicken piccata that incorporate plenty of tips to improve upon standard methods. We also take a little creative license with some dishes, like chicken cacciatore and chicken scarpariello, both of which have always been open to interpretation. Whether you like it breaded, fried, simmered, or grilled, these recipes and technique will help you cook a better chicken, Italian style.

Chicken Marsala

Closeup of a platter of chicken marsala
Serious Eats / Vicky Wasik

To the pre-chef me, any dish with liquor in its name sounded grown-up and sophisticated—especially if there was potential flambéing involved. Though chicken marsala may sound fancy, it's essentially a chicken-with-pan-sauce dish that requires following a few fundamental rules: brown the chicken cutlets well; bloom some gelatin in stock and deglaze; and finish with butter and a little soy sauce to round out the savoriness of the sauce. No flambé involved!

Chicken Piccata

An oval platter holding fried chicken cutlets topped with lemon-butter pan sauce containing capers. The platter is on a blue and white dish towel.
Serious Eats / Julia Estrada

While it's true you can make chicken piccata by sautéing plain chicken cutlets, if you can give them a golden fried crispy coating, why wouldn't you? I wholeheartedly agree with Daniel that skinless chicken breast requires an incredibly crisp and flavorful crust to be interesting. And a crust that consists of panko and grated Parmesan? Even better. Finishing the fried cutlets with a bright lemony butter sauce and capers makes this dish sublime.

Pollo al Mattone (Italian Roast Chicken Under a Brick)

Hand lifting lid off of chicken mattone in a skillet
Serious Eats / Vicky Wasik

I'd never heard of cooking chicken al mattone, or "under a brick," until I started working at an Italian trattoria in San Francisco, where every morning the chef would lay rows of spatchcocked birds on the flat-top grill and weigh them down with foil-covered bricks. This Italian method produces crispy, burnished skin in no time. In truth, you can use pretty much any heavy object, such as a barbell plate weight or pair of dumbbells on top of a frying pan, or even a cast iron skillet weighed down with a couple of cans of tomatoes.

Lemon-Marinated Tuscan-Jewish Fried Chicken

Pieces of Tuscan-Jewish fried chicken on a cooling rack
Serious Eats / Vicky Wasik

Fried chicken may not seem like a particularly Italian dish, but this golden, crispy lemon-marinated iteration can be traced back to Tuscan Jewish roots. A short marinade in a garlicky lemon juice brine keeps the chicken tender and juicy, while double-frying the battered chicken (simply dredged in flour and dipped in beaten egg) makes it extra crispy.

Chicken Cacciatore With Red Peppers, Tomato, and Onion

 A white oval platter holding chicken cacciatore and a good amount of golden brown sauce
Serious Eats / Mariel De La Cruz

There are as many ways to make chicken cacciatore as there are Italian cooks...and cookbooks. "Cacciatore" just means "hunter-style," so there's no such thing as a true chicken cacciatore, which gave Daniel freedom to riff on other iterations to come up with this fairly quick-to-make version with red peppers, tomato, and onion. It has all the deep flavor and tenderness of a slow-cooked dish. For a more earthy rendition, try Daniel's chicken cacciatore with mushrooms.

Chicken Scarpariello (Braised Chicken With Sausage and Peppers)

Chicken scarpariello in a round ceramic platter
Serious Eats / Julia Estrada

Chicken scarpariello is another easy one-pan Italian chicken dish full of loosey-goosey interpretations. This version starts with well-browned, seasoned whole chicken pieces and browned Italian sausage, peppers, and onions. Jarred pickled cherry peppers, pickling juice, sugar, and chicken stock form the basis of the sweet and sour sauce. To maintain its crispy exterior, the browned chicken sits skin-side up on top of the sauce and the vegetables while it finishes cooking in the oven.

Grilled Chicken and Peach Saltimbocca Skewers

A wooden platte of chicken and peach saltimbocca skewers with lemon and dipping sauce
Serious Eats / Morgan Eisenberg

Here's a creative spin on the classic saltimbocca—white wine-marinated chicken skewered with peaches and salty, buttery prosciutto. For this recipe, you'll want to choose semi-firm peaches so they don't get mushy on the grill. Boiling the leftover marinade means you can use it again to glaze and sauce the finished skewers. How's that for upcycling?

The Best Chicken Parmesan

Chicken Parmesan plated with knife and fork
Serious Eats / J. Kenji López-Alt

Chicken parm is one of the OG Italian-American dishes, found everywhere from chain restaurants like Olive Garden to more upscale eateries. But if you're going to make it at home, you might as well go all in with Kenji's version, which celebrates the dish in all its crispy, cheesy, sauce-smothered glory. It features a buttermilk brine, a flavorful breading, a slow-cooked red sauce...and, of course, lots of cheese.

Spaghetti and Parmesan Chicken Meatballs

Fork piercing a chicken parmesan meatball over bed of spaghetti in tomato sauce
Serious Eats / Yvonne Ruperti

The lighter characteristics of chicken make it a wonderful alternative to the red meat in traditional Italian meatballs. But given chicken's tendency to dry out, what's the secret to making a moist and tender chicken meatball? The answer is a bit of melted gelatin combined with panade. Also, not browning the meatballs before simmering in sauce prevents them from drying out and allows the meatballs to absorb more of the sauce's flavor.

Escarole and Parmesan Soup With Chicken Meatballs

A bowl of escarole chicken meatball soup on a green placemat with soup
Serious Eats / López-Alt

Parmesan is front and center in this deeply savory and comforting soup. Parmesan rind enriches the chicken broth, while finely grated Parmesan and a single egg help to bind together the ground chicken for the meatballs. Because they meatballs are so tiny, you don't have to roll them individually by hand—simply pipe and snip the chicken mixture with kitchen shears directly into the simmering soup. The meatballs cook quickly into little bouncy, juicy morsels.

Chicken Risotto with Lemon, Asparagus and Peas

A bowl of chicken risotto with peas and asparagus
Serious Eats / Yvonne Ruperti

Homemade chicken broth is the key to this creamy risotto, simmered for an hour until the chicken is fall-off-the-bone tender. Once the chicken is removed, the broth is quickly simmered again with the peas and asparagus until the vegetables are just barely tender. The chicken and vegetables are then mixed into the cooked risotto, along with plenty of cheese.

Chicken Spiedies (Lemon- and Herb-Marinated Grilled Chicken Sandwiches)

Hand holding a chicken spiedies grilled hoagie
Serious Eats / Joshua Bousel

This regional specialty of Binghamton, New York can be traced back to Italian immigrants. Cubes of boneless, skinless chicken breast are marinated in a vinegary base with lemon and herbs, skewered, grilled, and served up in a toasty, soft Italian roll for one amazing sandwich.

20 Seriously Good Chicken Recipes Our Editors Love

Chicken is by far the most popular poultry around the world, and the subject of countless cookbooks. We’ve sorted through our vast archive of chicken recipes to curate a selection that spans the globe, showcasing a variety of cooking techniques—from air-frying to braising and grilling—with dishes to suit every taste.

Chicken Inasal on a white plate next to dipping sauce and a bowl of white rice
Serious Eats / Julia Hartbeck

While there are probably more than a million ways to cook a chicken—see all the tomes devoted to chicken cookery lining bookstore shelves—in actuality, most of us only use a few on a regular basis. Our choices are usually based on familiarity and personal preference, though sometimes what's trending can pique our interest enough to get us to try something new. I, for one, am a sucker for chicken recipes with good visuals on Instagram. They motivate me to seek out unfamiliar flavor combinations and textures, learn new cooking techniques, and look at old tried-and-true recipes in a different light.

This is how I've approached curating this collection of seriously good chicken recipes. There are familiar favorites like Southern fried and barbecue chicken (but done in an air fryer) and a spicy fried chicken sandwich with a Korean twist. We offer different methods of cooking a classic Moroccan chicken m'qualli (without the traditional tagine) and a more flavorful Indian butter chicken. There's even chicken soup to nourish your body and soul, made with whole little chickens stuffed with sticky rice and aromatics instead of shredded chicken and vegetables. So what are you waiting for? You just might discover new must-haves to add to your chicken-recipe repertoire.

Chicken Pot Pie with Buttermilk Biscuit Topping

Closeup of spoon digging into baking dish of chicken pot pie with biscuit topping
Serious Eats / Vicky Wasik

Whether you're Team Pie Crust or Team Biscuit, a solid chicken pot pie recipe is something you should always have in your back pocket. Lightly cold-poaching bone-in chicken in stock keeps the meat tender and not only concentrates the chicken flavor, but also adds body to the filling without the excessive richness of heavy cream. Here, the drop biscuits provide contrasting texture and tanginess from the buttermilk.

Air-Fryer Southern Fried Chicken

A blue platter with air-fryer fried chicken
Serious Eats / Jen Causey

These days, who doesn't have an air fryer? While it offers quick and easy ways to cook your favorite foods with less fat, getting just the right texture and mouthfeel of say, traditional Southern fried chicken, can be a challenge. We took on that assignment and cracked the code with a buttermilk-pickle brine and a well-seasoned dredge that produces a fantastically juicy chicken full of the crisp craggy bits we'd expect in down-home Southern fried chicken.

Air-Fryer BBQ Chicken

Air fryer bbq chicken on blue plate beside bbq sauce and mac n' cheese
Serious Eats / Jen Causey

An air fryer also comes in handy when the weather doesn't permit outdoor grilling or when you simply want barbecue chicken without having to fire up the grill. This recipe only takes five minutes of prep and cooks up in about 20 minutes—great for busy weeknights. The key is to space out the chicken to allow for even airflow and wait until the chicken is cooked halfway before smothering it in a sweet and tangy barbecue sauce to ensure a light, pleasant char.

Kimchi-Brined Fried Chicken Sandwich

Side view of kimchi fried chicken Sandwich
Serious Eats / Vicky Wasik

Move over Nashville hot chicken—there's another spicy fried chicken sandwich in town! This one's got sweet, tangy heat from fiery Korean gochujang, gochugaru, honey, and vinegar, punchy acidic funk from kimchi, a super crispy coating, creamy kimchi mayo, and cool shredded cabbage. So damn tasty, it's worth pulling out the frying oil.

Jamaican Pan Chicken

Pan chicken served with white bread and ketchup and pan sauce.
Serious Eats / Karina Matalon

A popular roadside specialty in Jamaica, pan chicken doesn't get nearly as much attention as its better-known cousin, jerk chicken. That's a shame, because pan chicken is a staple of Jamaican food culture and the ultimate fast food. In our version, the chicken is rubbed throughout and under the skin with a mix of scallions, ginger, garlic, Scotch bonnet pepper, and thyme, then grilled over smoky coals to charred perfection. Serve it with plenty of ketchup, Scotch sauce, and slices of Jamaican bread.

Chicken Souvlaki With Tzatziki Sauce and Greek Salad

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

A classic vinaigrette of lemon, red wine vinegar, olive oil, oregano, and garlic does double duty as both a marinade and a dressing. You can pull together the Greek salad and creamy tzatziki while the chicken marinates and cook off the skewers either on the grill or in a grill pan on the stovetop. Fold it all up inside grilled flatbread and you've got yourself a Mediterranean feast.

Chicken Inasal (Filipino Grilled Chicken)

Chicken Inasal on a white plate next to dipping sauce and a bowl of white rice
Serious Eats / Julia Hartbeck

This rendition of the decadent Filipino street food features chicken thighs marinated in a mixture of coconut vinegar, citrus juice, lemon-lime soda, dark muscovado sugar, and Maggi seasoning, then brushed with aromatic annatto oil and grilled over charcoal. You'll want to serve it with white or garlic rice and plenty of sawsawan, a vinegary dipping sauce.

Chicken M’qualli Tagine With Olives and Preserved Lemon

Overhead view of chicken tagine on a platter
Serious Eats / Jen Causey

The great thing about this recipe is that you don't have to cook it in a traditional tagine. In fact, cooking it in a regular pot allows for a more consistent and even cooking process that prevents moisture from evaporating too early. It's Moroccan comfort food—cooked in olive oil and seasoned with turmeric, ginger, and saffron—that's bold, sweet, and fragrant, balanced with sour and bitter flavors from preserved lemons and olives.

Chicken Adobo (Filipino-Style Braised Chicken)

Serving of chicken adobo with white rice on a plate, with more adobo sauce being poured over a chicken thigh with a spoon
Serious Eats / Vicky Wasik

The perfect balance of deep savoriness and bright acidity, chicken adobo is undoubtedly the most well-known and universally beloved Filipino dish. And while it's true that every Filipino family has their own prized (and highly guarded) recipe, we think this one is a keeper. You'll be tempted to dig right in, even if chicken adobo is always better the next day—who can blame you?

Butter Chicken

Butter Chicken in a bright blue bowl served with rice on the side
Serious Eats / Vicky Wasik

Although many popular butter chicken recipes simply involve chucking all the ingredients into a pressure cooker, we think putting in a little extra effort can make a world of difference. Here, we coat the chicken in a spiced marinade, then broil it as to ensure tender, juicy chicken morsels with a little bit of char to enhance the flavor of the dish.

Soy Sauce Chicken With Cola

A whole Coca Cola Soy Sauce Chicken plattered with more sauce
Serious Eats / Vicky Wasik

Walk by any Chinese deli and you'll see whole birds hanging in the window, glistening with a mahogany soy sauce glaze. It's not the easiest to make, so most people (myself included) just leave it to the professionals. Enter Tim Chin's soy sauce chicken with Coca-Cola, which takes full advantage of the soda's citrus, caramel, cinnamon, and vanilla notes to produce a gorgeous amber ringer for the classic soy sauce chicken. Toasting the spices first is key to waking up the flavors in the marinade.

Samgyetang (Korean Rice-Stuffed Chicken Soup)

Samgyetang in a black clay pot garnished with scallion
Serious Eats / Vicky Wasik

If chicken soup feeds the body and soul, then samgyetang takes chicken soup to a whole other level. Instead of shreds of chicken swimming in broth, this Korean iteration features whole small birds stuffed with sticky rice and aromatic goodies like ginseng, chestnuts, ginkgo nuts, sweet jujubes, and garlic. While it's traditionally eaten during sweltering Korean summers to "fight heat with heat," making you feel cooler and restoring your strength, samgyetang can also warm your bones in chilly weather.

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

A bowl of Tom Kha Gai
Serious Eats / Vicky Wasik

When it comes to chicken soup, many consider tom kha gai to be the epitome of go-to comfort food. The combination of chicken stock and coconut cream produces a light and creamy broth that's deeply aromatic from fresh young ginger, lemongrass, and makrut lime leaves. Fish sauce provides savoriness, while fresh lime juice adds brightness and acidity.

Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)

A plate of Kung Pao Chicken with spoon
Serious Eats / Melissa Hom

It might sound like an oxymoron, but the best takeout kung pao chicken could very well be the one you make at home—provided you lightly marinate the dark meat chicken first so it'll brown nicely, use the proper technique for stir-frying the vegetables (in batches), add just the right amount of aromatics, and coat it with a simple glossy sauce.

The Best Classic Chicken Salad Sandwich

Side view of chicken salad sandwich
Serious Eats / Qi Ai

It seems rather obvious, but you can't make the best chicken salad sandwich without a superior chicken salad. We go the extra mile by cooking the chicken sous vide with lemon and herbs to keep the meat tender and flavorful before dressing it in homemade mayo. Mounding the salad on Bibb lettuce is key to avoiding soggy bread or loose chunks that otherwise detract from your sandwich-eating experience.

Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais)

Overhead view of Galinhada Mineira in a serving bowl
Serious Eats / Amanda Suarez

This Brazilian dish makes the most of a single chicken. The secret to making a standout one-pot chicken and rice dish lies in the layering of flavors—such as deeply browning the chicken to develop a roasted flavor that infuses the rice and releasing rendered chicken fat to coat every grain. Blooming spices in oil and even seasoning throughout the dish is also crucial.

The Best Creamy Chicken Enchiladas

Chicken Enchiladas served up drizzled with crema
Serious Eats / J. Kenji López-Alt

Kenji's recipe packs a whole lot of flavor into one baking dish. Poblano chiles are roasted until blackened, then the charred peels are used to flavor the enchilada sauce. Chicken thighs are deeply browned before being shredded, while Jack cheese and crema add a rich luxurious texture to the filling.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

Oyakodon, in a white ceramic bowl alongside wooden chopsticks, a small ceramic bowl holding togarashi seasoning, and an additional bowl of oyakodon off to the left side.
Serious Eats / Qi Ai

Oyakodon is another super popular restaurant favorite that's just as easy to make at home. It starts with making a broth that's a classic Japanese sweet-and-savory combination of dashi, soy sauce, dry sake, and sugar simmered with sliced onion. Pieces of boneless, skinless chicken thighs are then added in and cooked through. Beaten eggs, carefully streamed over the simmering chicken, bind everything together in a soft scramble that's piled over bowls of steamed rice and topped with scallions and an optional raw egg yolk.

Taiwanese Popcorn Chicken With Furu (Fermented Bean Curd)

Taiwanese fried chicken on a blue plate
Serious Eats / Lorena Masso

Introduced to the masses as an ode to American fried chicken, the Taiwanese take on popcorn chicken is a ubiquitous presence at night markets throughout the country, flavored with familiar Taiwanese spices and occasionally tossed with glassy sheets of deep-fried emerald green Thai basil for extra flavor. A popular twist is flavoring it with furu or fermented bean curd, which gives each bite a sweet, complex finish that pairs nicely with an ice-cold beer.

Hawaiian Huli Huli Grilled Chicken Wings

Hawaiian huli-huli grilled chicken wings and pineapple on a wooden board
Serious Eats / Morgan Eisenberg

What's game day or a party without wings? Instead of the usual Buffalo variety, try these grilled wings glazed with an easy-to-make sweet, sticky, smoky, tangy Hawaiian marinade.

13 Recipes That Showcase the Versatility of Fried Rice

Fried rice is arguably one of the easiest and tastiest ways to use up leftover cooked rice. From classic shrimp fried rice to omelette-topped Japanese omurice to flavor-packed Indonesian nasi goreng, we’ve got recipes and techniques to make restaurant-quality fried rice at home, with or without a wok.

shrimp fried rice in a small blue and white bowl
Serious Eats / Tim Chin

As much as I love bread—baking and eating it—rice is in my soul. I'm not ashamed to say I have no problems plowing through a 25-pound bag by myself. Needless to say, there is almost always leftover cooked rice in my fridge. Often I'll just freshen it up with a quick steam for a salmon rice bowl or bibimbap. Other times, I'll whip up fried rice with whatever I want to use up—roast duck, barbecue pork, or bits and bobs from the produce bin.

Making good flavorful fried rice is as much about technique as it is about ingredients. Leftover rice is ideal, but so long as your rice is sufficiently chilled, the freshly cooked variety works just as well. There are also ways to compensate for the lack of high B.T.U.s in home kitchens—such as using a kitchen torch to achieve the smoky aroma and flavor of classic wok hei and cooking the rice in smaller batches to prevent clumping. Whether you're craving restaurant-style shrimp fried rice, omelette-topped Japanese omurice, or flavor-packed nasi goreng we have recipes to turn cooked rice, leftover or fresh, into crave-worthy comfort food you'll make morning, noon, or night.

Easy Fried Rice

Vegetable fried rice inside a green ceramic bowl.
Serious Eats / Eric Kleinberg

Whether you're using leftover or freshly cooked rice, this foolproof recipe yields vegetable-studded fried rice with individual grains that barely hold together when picked up with chopsticks or a spoon—it's so good you won't want to put either down.

Perfect Egg Fried Rice

A bowl of egg fried rice seen from above
Serious Eats / Amanda Suarez

Sometimes all you have are eggs and leftover rice, and maybe a scallion or two in your fridge. Kenji shows you three ways to make the most out of these simple ingredients, so whether you're cooking on a gas stove, electric range, or outdoor burner, you can make perfect egg fried rice every time.

Shrimp Fried Rice

Shrimp fried rice in a small blue and white patterned bowl
Serious Eats / Tim Chin

The key to making great shrimp fried rice at home is all about doing more with less. This means leaving out the soy sauce, sesame oil, and oyster sauce in favor of a little chicken broth powder. Here, we use a kitchen blowtorch to recreate the smoky aroma of classic wok hei.

Fried Rice With Chinese Sausage, Cabbage, and Torch Hei

A bowl of fried rice with Chinese sausage and cabbage
Serious Eats / Vicky Wasik

Chinese sausage is one of those staples I almost always keep in my fridge, along with a bag of frozen peas, so this is the perfect fried rice to make—especially when I'm out of eggs. Cabbage adds a nice crunch but if you don't have it on hand you can substitute with whatever hearty greens you happen to have. We apply the same "torch hei" technique used in the shrimp fried rice recipe above to impart the signature smoky aroma of high-flame stir fry.

Thai-Style Crab Fried Rice

Thai-Style Fried Crab Fried Rice plated with sliced cucumbers and lime
Serious Eats / J. Kenji López-Alt

Thai khao phat buu—fried rice with crab—is one of the very best ways to spotlight sweet, flaky crab meat. This dish features fragrant jasmine rice lightly seasoned with fish sauce, garlic, and chiles, then tossed with scrambled egg, picked crabmeat, and scallions.

Nasi Goreng (Indonesian Fried Rice)

A plate of rice topped with a fried egg on a plate, garnished with cucumber and tomato slices, and showered with fried shallots. There is another plate to the right periphery of the image, as well as several glasses of liquid in the shot.
Serious Eats / Qi Ai

This is Indonesia's flavor-packed take on fried rice—redolent with kecap manis, the country's ubiquitous sweet soy sauce, and terasi (Indonesian shrimp paste) which adds a potent dose of umami and gives the fried rice its distinct flavor. A fried egg, sliced tomato, and sliced cucumber complete the dish.

Kimchi and Spam Fried Rice

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

The winning combination of pungent, spicy, acidic kimchi and salty, fatty Spam is what transforms leftover rice into what Kenji declares the ultimate Korean-American late-night drunk food. Topped with a runny fried egg, it's comfort food you can eat morning, noon, and night—drunk or not.

Japanese Pork Fried Rice Omelette With Okonomiyaki Sauce (Omurice)

Omurice on a blue plate with a spoon
Serious Eats / Qi Ai

Anyone who has seen viral videos of soft, runny omelette luxuriously cascading over a mound of seasoned Japanese fried rice can't help but be mesmerized by it. With Daniel's version, you don't need to be an omelette expert to make this simple pork fried rice topped with egg and okonomiyaki sauce. Not rolling the eggs into a true omelette shape makes it far easier to drape them over the rice, as the dish is traditionally served. If pork isn't your thing, try his chicken omurice.

Nigerian Fried Rice

Finished Nigerian fried rice on a serving platter
Serious Eats / Maureen Celestine

The light-yellow-hued rice dish strewn with vegetables looks, feels, and eats like a dish that’s a cross between Indian pilau and Chinese fried rice. Using converted rice ensures that the grains stay separate. The fluffy rice is first par-cooked in stock to infuse it with savoriness, then cooked a second time to combine it with vegetables.

Fodni Bhaat (Indian Fried Rice)

A copper bowl of fodni bhaat on a blue and yellow stripped linen
Serious Eats / Fred Hardy

Fodni bhaat is a popular Indian leftover rice dish that's often eaten for breakfast. Garlic gives the dish a nice flavor and bite, while the green chile imparts subtle heat.

Fried Rice With Blistered Green Beans and Basil

Fried Rice With Blistered Green Beans and Basil, sliced cucumber, and lime on a patterned square plate
Serious Eats / J. Kenji López-Alt

Charred, blistered green beans are an excellent accompaniment to rice, and here the beans make up over 50% of the weight of the final dish. To flavor it, Kenji uses garlic, scallions, Thai chiles, and a whole lot of fresh Thai basil.

Garlic Fried Rice

Garlic fried rice served with chicken adobo
Serious Eats / Vicky Wasik

This Filipino-style garlic rice pairs beautifully with any super-savory, super-saucy main dish, especially chicken adobo. Here, we take the extra step of straining out the fried garlic bits before frying the rice in the garlic-infused oil to prevent the garlic from burning, which can give the rice an unpleasantly bitter taste.

Crispy Kimchi Cheese Rice

Spoon holding a portion of crispy kimchi cheese rice from a cast iron skillet
Serious Eats / Vicky Wasik

Though technically not a "fried rice" in the traditional sense, crispy kimchi cheese rice has the same easy-to-make, easy-to-eat vibes of fried rice. Leftover rice is seasoned thoroughly with flavorful gochujang, soy sauce, and rice vinegar before being layered with kimchi and cheese, and crisped up in a skillet.

15 Clam Recipes You’ll Love Digging Into All Summer

Whether you’re looking for new ways to serve up classics like clams casino and New England clam chowder, fast and flavorful dishes that come together in minutes like stir-fried clams with XO sauce, or beloved comfort foods like doenjang jjigae, we’ve got you covered.

Broiled clams with tomatoes and tarragon in cast iron skillet beside wooden board with crusty bread
Serious Eats / Vicky Wasik

Growing up, my extended family would gather maybe once a month at one of our go-to Chinese restaurants in the Bay Area, where my grandparents would always let me pick one communal dish for the lazy Susan. And I always chose the same dish: stir-fried clams with fermented black beans. Besides this dish, the only other clam dish I ate (or knew about) when I was young was New England clam chowder.

As much as I loved those stir-fried clams, the idea of actually cooking clams didn't occur to me until I went to cooking school. Culinary school is also where I finally learned why those stir-fried clams were sometimes gritty. Who knew you had to first purge all the sand out of those suckers before cooking them? (Don't worry: All of our recipes include the purging process.) But once you do, a whole world of delicious possibilities, uh hem, opens up.

The briny, bouncy chew of clams works beautifully in a variety of dishes, from New England stuffed clams and chowders to aromatic Asian stir-fries to flavor-packed comforting stews like doenjang jjigae. While fresh clams are prized around the world, don't discount canned clams. Combined with the right ingredients, they can be fantastic in dishes like pasta and dip. Whichever you have on hand, we have a clam recipe that'll work for you.

Rhode Island–Style Stuffed Quahog Clams ("Stuffies")

Overhead view of stuffies on a plate with lemon wedges and fork
Serious Eats / Kevin White

Baked stuffed clams are ubiquitous along the New England coastline. These "stuffies" are unique to Rhode Island, comprising a Portuguese-influenced mixture of bread, large briny quahog clams, and smoky chouriço that's cured and loaded with garlic and paprika. Clam cooking liquid amplifies the clam flavor and keeps the stuffing moist.

Easy, Ultimate Clams Casino

Clams Casino displayed on a silver platter
Serious Eats / Vicky Wasik

Clams casino is an old-school hors d'oeuvre aptly named because most "classic" renditions turn perfectly stellar ingredients into a train wreck ("casino" translates to "mess" in Italian). Daniel set out to change all that by using reduced clam cooking liquid to make an intensely flavorful bacon-clam compound butter, which is slathered onto each clam and then finished with a bacon–panko crumb topping. Assembly can be done well ahead so all you have to do is pop those chilled babies into the oven at party time.

Broiled Clams With Tomatoes, Butter, and Tarragon

Broiled clams with burst tomatoes and tarragon in cast iron skillet with crusty bread on wooden board on the side
Serious Eats / Vicky Wasik

A blast of intense heat from your broiler can magically transform a few simple fresh ingredients into a specular one-skillet meal in minutes. It probably takes longer (but not by much) to purge sand from the clams than to prep and cook them with butter, tomatoes, and garlic. Have plenty of crusty bread on hand to soak up all that heavenly clam liquor.

New England Clam Chowder

New England clam chowder topped with oyster crackers in a white bowl with spoon
Serious Eats / J. Kenji López-Alt

New England clam chowder is another classic that can do with a bit of an upgrade using some modern techniques. We start with a flavor-packed foundation of crisped salt pork, onion, and celery for the clams to steam in, then reserve the cooked clams and add them back to the soup at the very end to keep them tender. A high-speed blender emulsifies the soup base to a luxuriously thick (but not too thick) creamy consistency without the need for roux—dare we say the new platonic ideal of New England clam chowder?

Rhode Island Clam Chowder With White Wine and Bacon

Rhode Island clam chowder in a white bowl
Serious Eats / Daniel Gritzer

Arguably the clammiest of clam chowders, this lighter Rhode Island version is dairy-free and has a bright rich broth that lets the brininess of the clams shine. It's loaded with tender potatoes and bits of salty bacon.

Pacific Razor Clam Chowder

Pacific razor clam chowder in a white bowl with blue-lined rim
Serious Eats / Vicky Wasik

This West Coast rendition of clam chowder showcases Pacific razor clams and subs out buttery leeks for onions, adding a splash of dry vermouth and fresh thyme for good measure. A lighter touch with the cream provides just enough dairy richness to yield a velvety texture while keeping the flavor fresh and bright.

Doenjang Jjigae (Korean Fermented Bean Paste Stew)

Korean Fermented Tofu Stew with clams in ceramic bowl
Serious Eats / Vicky Wasik

Fermented bean paste or doenjang jjigae is one of the most popular Korean stews, eaten at all times of the day with plenty of steamed rice on the side. It's also one of the first things many Koreans learn to cook and is easily adapted to any vegetable and protein. Here, clams take the spotlight. They're added last, after the vegetables and doenjang have had time to simmer, to retain their tenderness.

Miso Soup With Clams

Miso soup with clams in a blue and white bowl
Serious Eats / Vicky Wasik

Inspired by the version served at Manhattan's EN Japanese Brasserie, this sophisticated soup puts the briny Manila clam front and center, relying on clam juice for the dashi base instead of the more commonly used shaved bonito.

Stir-Fried Clams With XO Sauce

Closeup of stir-fried clams with XO sauce and sliced scallion
Serious Eats / Vicky Wasik

The combination of fresh briny clams and XO sauce is a savory knockout punch that comes together in a matter of minutes. Pull the clams out as soon as they pop open to ensure they don't overcook, then add the XO sauce to the remaining pan juices, simmer, and pour over the clams. Sprinkle on some sliced scallions and dinner is served.

Stir-Fried Clams with Thai Chili Jam and Basil

Stir-fried clams with Thai chile jam and basil in a green plate
Serious Eats / Leela Punyaratabandhu

Looking for a spicy kick? Stir-fry fresh clams with Thai chili jam or nam prik pao, which is so packed with flavor you may not even need to add fish sauce. Finish off with lots of aromatic fresh Thai basil.

Pizza With Fresh Clams, Garlic, Mozzarella, Romano, and Basil

Pizza topped with whole clams in shell and basil
Serious Eats / J. Kenji López-Alt

Clam pies are a specialty in the pizza-centric town of New Haven, but even the most popular joints use pre-shucked clams. Kenji's method of placing whole unshucked clams, hinge side down, on the pie just before baking the pizza on a preheated stone under the broiler ensures they come out perfectly plump and tender without losing a single precious drop of juice.

Spaghetti Alle Vongole in Bianco (Spaghetti With White Clam Sauce)

Fork twirling spaghetti with white clam sauce
Serious Eats / Vicky Wasik

Some would say that the charm of this classic Italian pasta dish is the clamshells entangled in the spaghetti. Others, like Daniel, would ardently disagree. Cooked clams are plucked out of their shells and added back to the pasta at the end so the dish is easier to eat. Save a few shells to garnish the plate so your guests will know you used fresh clams.

Spaghetti With Canned-Clam Sauce

Overhead view of pasta with canned-clam sauce
Serious Eats / Sho Spaeth

Okay, sometimes you just can't get your hands on some fresh bivalves for your pasta. The solution? Zhuzh up canned clam with soy sauce for a bit of umami, add some butter for dairy richness, and finish off with celery leaves for freshness.

Clams Casino Dip

Clams Casino Dip plattered with crackers, grilled crostini, celery sticks, and lemon wedges
Serious Eats / Morgan Eisenberg

This is the perfect recipe to make if you want the retro vibes of clams casino but don't want to bother with making the real deal (and I mean Daniel's new and improved version). Canned clams make prep easy while providing plenty of clammy goodness. Taking a page from Daniel's playbook, bacon-fat toasted panko crumbs layer on more flavor.

Clams With Tequila and Chorizo

A bowl of clams with tequila and chorizo
Serious Eats / Marvin Gapultos

Mexican chorizo, tequila, and fresh clam juice are what make this dish an awesome bar snack.

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

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

Overhead view of bibimbap
Serious Eats / Amanda Suarez

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

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

Baechu Kimchi (Napa Cabbage Kimchi)

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

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

Sigeumchi Namul (Korean Marinated Spinach Banchan)

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

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

Jangajji (Korean Soy Sauce-Pickled Vegetables and Chiles)

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

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

Gamja Bokkeum (Korean Sweet Soy-Glazed Potatoes)

Gamja bokkeum in a small bowl
Serious Eats / Vicky Wasik

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

Gaji-Namul (Korean Marinated Eggplant Banchan)

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

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

Kkakdugi (Radish Kimchi)

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

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

Stir-Fried Anchovy Banchan (Myeolchi Bokkeum)

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

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

Oi Muchim (Korean Marinated Cucumber Banchan)

Korean marinated cucumber in a dish
Serious Eats / Vicky Wasik

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

Korean Corn Cheese

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

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

Korean-Style Fire Chicken (Buldak) With Cheese

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

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

Crispy Kimchi Cheese Rice

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

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

Sweet Potato and Sausage Jeon With Yangnyeom Dipping Sauce

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

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

Crispy Kimchi Pancakes With Shrimp

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

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

Korean Fried Cauliflower (Vegan)

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

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

Kimchi and Spam Fried Rice

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

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

Kimbap (Korean Seaweed Rice Rolls)

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

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

Homestyle Bibimbap

Overhead view of bibimbap
Serious Eats / Amanda Suarez

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

Dwaeji Bulgogi (Korean-Style Spicy Grilled Pork)

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

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

Grilled Beef Galbi (Korean-Style Marinated Short Ribs)

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

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

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

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

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

Soondubu Jjigae (Korean Soft Tofu Stew)

Closeup of bubbling Korean tofu stew
Serious Eats / Jessica Leibowitz

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

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

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

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

Miyeok-Guk (Korean Seaweed and Brisket Soup)

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

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

Ssamjang (Korean Barbecue Dipping Sauce)

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

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

Sweet and Spicy Chili Sauce For Korean Fried Chicken

Vicky Wasik

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

Korean Kimchi Barbecue Sauce

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

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

21 Tequila Recipes That Go Beyond Margaritas

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

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

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

Classic Margarita

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

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

The Best Frozen Lime Margarita

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

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

Pineapple Margarita

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

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

Peach and Tequila Frozen Blended Cocktail

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

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

Fresh Watermelon Margaritas

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

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

The Upgraded Paloma

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

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

Quick and Easy Margarita Shandy

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

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

Rhubarb-Strawberry Margarita

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

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

Bitter Salty Perro

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

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

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

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

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

Tequila and Campari with Tangerine

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

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

The Charming Foxhole

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

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

Swiss Cartel (Tequila Negroni Cocktail)

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

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


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

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

The Federation

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

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

Grilled-Rambutan Cocktail

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

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

Hibiscus-Tequila Cooler

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

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

Sun and Shrub

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

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

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

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

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

Clamato Sangrita With Jalapeño and Coriander

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

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

20 Dairy-Free Recipes That Absolutely Deliver on Flavor

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

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

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

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

Cheese-Free Sweet Potato "Quesadillas"

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

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

Fully Loaded Vegan Baked Potato Soup

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

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

Vegan Lasagna alla Bolognese

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

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

Vegan Carbonara Pasta

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

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

Vegan Cream of Mushroom Soup With Crispy Shiitake Chips

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

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

Rhode Island Clam Chowder With White Wine and Bacon

Spoonful of Rhode Island Clam Chowder
Serious Eats / Daniel Gritzer

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

Vegan Cauliflower-Creamed Spinach

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

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

Chilled Carrots With Tahini-Ginger Dressing

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

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

The Best Vegan Nacho Cheese Sauce

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

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

Vegan Philly Cheesesteak

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

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

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

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

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

Dairy-Free Chocolate Cake

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

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

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

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

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

Olive Oil Chocolate Chip Cookies

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

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

Vegan Avocado Lime Ice Cream

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

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

Plum Sorbet

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

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

Avocado Chocolate Mousse

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

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

Boozy Piña Colada Popsicles

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

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

Coquito Smoothie

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

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

DIY Rice Milk

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

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

11 Grape Recipes To Make the Most Out of Every Cluster

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

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

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

Concord Grape Jam

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

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

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

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

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

Celery Soup With Peanut Crumble and Pickled Grapes

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

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

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

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

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

Easy Grape Jam

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

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

Concord Grape Cake

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

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

Scotch, Sherry, and Concord Cocktail

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

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

Cardamaro Concord Cocktail

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

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

Fall French 75

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

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

DIY Concord Grape Soda

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

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

Grape Sorbet

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

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

23 Kale Recipes to Get Your Green On

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

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

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

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

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

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

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

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

Warm Kale and Caramelized Mushroom Salad

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

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

Kale Caesar Salad

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

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

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

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

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

Crispy Kale, Brussels Sprouts, and Potato Hash

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

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

Bacon, Cheese, and Kale Strata

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

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

Pasta With Beans and Greens

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

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

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

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

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

Spanakopita (Greek Savory Greens Pie)

Wedge of spanakopita on ceramic plate
Serious Eats / Vicky Wasik

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

Stir-Fried Farro With Garlicky Kale and Poached Egg

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

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

Easy Kale Quiche

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

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

Spanish-Style Migas With Chorizo, Peppers, and Kale

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

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

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

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

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

Bok Choy and Kale Fried Rice With Fried Garlic

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

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

Caldo Verde (Portuguese Potato and Kale Soup With Sausage)

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

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

Skillet Spaghetti alla Carbonara with Kale

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

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

Skillet Kale and Pumpkin Pasta

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

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

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

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

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

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

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

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

Charred Kale Pizza With Garlic

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

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

Vegan Braised Kale and Chickpea Sandwich With Sumac Onions

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

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

Kale Pineapple Basil Smash

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

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

Spicy-Tart Kale Limeade

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

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