14 Luscious Blackberry Recipes to Showcase Those Ripe Summer Berries

Here are 14 blackberry recipes that feature ripe purple berries at their peak. Cake, ice cream, jam, and even a few cocktails are made sweet and gorgeously hued with fresh blackberries.

A white footed dish filled with blackberry ice cream and plump whole blackberries on a turquoise cloth.
Serious Eats / Vicky Wasik

Summer is prime season for locally grown fruits, especially ripe, sweet berries. Whether you picked up a few quarts at the farmers market or stained your fingers picking your own, here are 14 ways to make blackberries shine. From fosted cakes, jewel-toned cocktails, cool ice cream, and old-fashioned blackberry cobbler, these blackberry recipes are perfect for any party, potluck, or an evening with friends.

Old-Fashioned Blackberry Cobbler

Freshly-baked blackberry cobbler with golden-brown biscuit topping and a bubbly blackberry filling.
Serious Eats / Vicky Wasik

There's nothing simpler than a fresh fruit cobbler—just a pinch of starch and sugar to bind and sweeten the best summer fruit, all bubbly and thick beneath a golden biscuit crust (and maybe a dollop of whipped cream, if you're lucky). It's one of the easiest bakes around, and even less-than-perfect blackberries can make a stunning dessert.

Blackberry Cake With Cream Cheese Frosting

A slice of purple-tinted blackberry cake with cream cheese frosting, topped with ripe whole blackberries.
Serious Eats / Vicky Wasik

This cake's pretty purple color and fruity flavor come from fresh blackberry purée, which acts like buttermilk to make the cake itself tender, tangy, and light. Paired with tangy cream cheese frosting, it may just become your new favorite dessert.

Blackberry Ice Cream

A white footed dish filled with blackberry ice cream and plump whole blackberries on a turquoise cloth.
Serious / Vicky Wasik

Celebrate summer blackberries at their peak with this intensely flavored and pretty purple ice cream. Ripe blackberries are cooked down on the stovetop with sugar to concentrate them, then strained to remove seeds. A touch of cinnamon amplifies the natural aroma of blackberries.

Blackberry, Grapefruit, and Sage Infused Water

A full pitcher and two glasses of grapefruit, blackberry, and sage infused water garnished with orange slices and whole blackberries.
Serious Eats / Amanda Suarez

Sweet ripe blackberries, tart grapefruit, and woodsy sage blend together for a refreshing and balanced infused water.

Blackberry Mint Kombucha

4 bottles of blackberry mint kombucha.
Serious Eats / Amanda Suarez

Here, adding fruit and a small amount of sugar for the secondary fermentation results in a refreshingly fizzy kombucha.

Blackberry Margarita

A blackberry margarita with ice, a salted rim, and a skewer with fresh blackberries.
Serious Eats

Margaritas are also a great way to use up some of that fresh fruit from the market—especially fruits with a hint of tartness. Blackberries add deep berry flavor and a vibrant red color to this margarita. The salted rim provides the perfect contrast to the sweet and tart citrus and berry flavors while the blackberry garnish helps dress this drink up.

Blackberry and White Chocolate Layer Cake

A layer cake surrounded by rolled wafer cookies enrobed in white chocolate and topped with fresh blackberries. The cake is on a cake pedestal, next to fresh flowers and a stack of plates.
Serious Eats / Mimi Ritzen Crawford

Here, a lemon layer cake is filled with blackberry jam and encased in rolled wafer cookies and white chocolate for a summer dessert that's a showstopper at any festive occasion.

Blackberry-Thyme Crumb Cake

Two pieces of blackberry thyme crumb cake on a black plate with two light blue cups of tea.
Serious Eats / María del Mar Sacasa

Blackberry preserves get an unexpected exclamation point with fresh thyme and lemon zest in this crumbly, buttery cake that's a cinch to make.

Lemon Ginger Blackberry Swirl Ice Cream

Lemon blackberry swirl ice cream in a ruffled glass ice cream cup.
Serious Eats / Max Falkowitz

This ice cream pairs a bright, slightly spicy lemon-ginger base with a dark, sweet, and tart blackberry swirl.

DIY Blackberry Liqueur

A quart mason jar of homemade blackberry liqueur next to a coupe glass filled with fresh blackberries.
Serious Eats

Blackberry liqueur, also known as creme de mûre, is a summer must! It has the brightness of berries and the richness of a sophisticated liqueur all rolled into one.

Blackberry Brown Sugar Frozen Yogurt

Two scoops of blackberry brown sugar frozen yogurt in a glass cup. The container of frozen yogurt is out of focus in the background.
Serious Eats / Max Falkowitz

Using brown sugar instead of white here adds a subtle caramel molasses note to frozen yogurt. It also enhances the dark, rich flavor of blackberry purée. A pinch of clove adds more spice.

Apple Blackberry Thyme Jam

Two slices of bread topped with apple blackberry jam, with two pint jars just behind.
Serious Eats / Lucy Baker

This sweet, tart, herbaceous jam pairs well with hearty whole grain breads and bran muffins, but it can also be used as a glaze for pork tenderloin. Pulse the blackberries in the food processor a few times to coarsely purée them.

Blackberry Pistachio Icebox Cake

A slice of blackberry pistachio icebox cake.
Serious Eats / Max Falkowitz

This cake is studded with blackberries, pistachios, and pomegranate molasses in between layers of tea biscuits and rose water-infused whipped cream. It's sweet and creamy like an icebox cake should be, but tart berries and nutty pistachios keep things interesting for an easy but delicious warm-weather dessert.

Blackberry Gin and Tonic

A collins glass filled with ice and a blackberry gin and tonic, garnished with two whole blackberries on a toothpick.
Serious Eats / Kelly Carámbula

The sharp, tart flavor of a classic gin and tonic is a perfect pairing for ripe blackberries. Blackberries and lime form the backbone of this simple summer sipper.

17 Chinese Food Recipes You’ll Want to Add to Your Rotation ASAP

A wide-ranging collection of our favorite Chinese recipes to make at home, from Macanese-style pork chop sandwiches to gong bao ji ding to claypot rice and toothpick lamb.

A wooden steamer basket holding steamed, translucent pork and chive dumplings.
Serious Eats / Qi Ai

We crave Chinese food often—and a lot of the times, we crave the authentic versions of it. Lucky for us (and for you!), we've got a wide-ranging list of our favorite Chinese recipes to make at home right now. Several of them are on the spicier, Sichunaese end of the spectrum, like mapo tofu and gong bao ji ding, but Genevieve's recipe for Macanese-style pork chop sandwiches and Lucas' claypot rice are new additions to our repertoire. If you're not seeing one of your favorites here, make sure to check our extensive archive of Chinese (and Chinese-American) recipes!

Macau Pork Chop Sandwich

Side view of pork chop sandwich
Serious Eats / Amanda Suarez

This salty-sweet sandwich—featuring a tender, flavorful bone-in pork chop on a toasted, buttered pineapple bun—is a classic in Macau.

Extra-Flaky Scallion Pancakes

Scallion pancakes cut into slices, stacked on top of each other on a round wooden cutting board with a ceramic bowl of dipping sauce.
Serious Eats / Mateja Zvirotic Andrijanic

These dough for these pancakes are rolled out and layered with sesame oil and thinly sliced scallions twice over to create an abundance of rich, flaky layers. The pancakes are then fried in a skillet until nicely browned. If you're planning on cooking in the backyard, try grilling your scallion pancakes instead.

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles)

Overhead view of fish-fragrant eggplant, served in a shallow white bowl.
Serious Eats / Vicky Wasik

No fish here—this flavor-packed classic applies the garlic, ginger, and pickled chiles of Sichuan fish cookery to tender, fried eggplant.

Homemade Spicy Chili Crisp

Closeup of homemade chili crisp being spooned from a jar.
Serious Eats / J. Kenji López-Alt

We get it. You have a chili crisp problem, and premium brands of the stuff are pretty pricey. If you're perpetually running out, try making a large batch of this spicy, tingly, salty, crunchy, captivating chili condiment yourself.

Stir-Fried Choy Sum With Minced Garlic

Stir-fried choy sum with minced garlic on a serving platter and a side of Jasmine rice in a small bowl
Serious Eats / Qi Ai

This simple, classic side is our go-to accompaniment for wontons, meatier stir-fries, fried rice, and more. You can also use this recipe as a template for other sturdier greens, like gail lan, bok choy, tatsoi, and Malabar spinach.

Gong Bao Ji Ding (Sichuan Kung Pao Chicken)

Gong bao ji ding chicken on a plate with white rice.
Serious Eats / Liz Voltz

This is a near-perfect weeknight dish based on the version from Chengdu. Our takeout-style kung pao chicken is also worth a look. If you have a little more time to spare, check out Kenji's "real deal" recipe, which involves briefly marinating the chicken and doubles down on the chiles and Sichuan peppercorns.

Chinese Cold Noodle Salad with Sesame Dressing

Sesame Noodles with chili paste, cucumbers, and scallions in a blue bow with a wavy patterm
Serious Eats / Amanda Suarez

Sesame noodles are a Chinese-American takeout classic. Here, Lucas skips the rinsing step and chills the noodles in the refrigerator. The starches left on the surface of the noodles holds on to the toasted sesame dressing much better.

Cantonese Clay Pot Rice

Cantonese clay pot rice with Chinese sausage and greens.
Serious Eats / Amanda Suarez

This comforting meal of rice steamed and crisped within a Cantonese clay pot is a favorite in Hong Kong, where it’s served with an assortment of toppings. Here, Lucas calls for a simple combination of sliced Chinese sausage and gai lan. Be sure to check out his recipe for velveted chicken and mushroom clay pot rice, or Chinese meatloaf-topped clay pot rice.

Chinese Scrambled Eggs With Tomato

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

This staple of Chinese home cooking is deeply comforting and comes together very quickly. We like to whip it up for breakfast or a last-minute lunch.

Dim Sum–Style Steamed Pork Ribs With Fermented Black Beans

Overhead view of Steamed Pork Ribs on a plate of rice placed next to a pair of chopsticks.
Serious Eats / Andrew Valantine

A mineral bath and deep tissue massage makes these ribs extra tender. After their spa treatment, a long bath in a marinade of fermented black beans, Shaoxing wine, and sesame oil gives the ribs a wonderful savoriness.

Hong Kong-Style French Toast

Side view of Hong Kong french toast
Serious Eats / Amanda Suarez

With a custardy interior that oozes peanut butter and a generous drizzle of condensed milk, this is the breakfast of champions.

Mapo Tofu

A bowl of mapo tofu, served with rice on the side.
Serious Eats / Melissa Hom

This traditional Sichuan dish of silken tofu and ground beef is packed with málà flavor from fermented chili bean paste and Sichuan peppercorns.

Pork and Chive Dumplings

A wooden steamer basket holding steamed, translucent pork and chive dumplings.
Serious Eats / Qi Ai

An equal proportion by weight of rich, fatty ground pork and Chinese chives goes into these classic homestyle dumplings. This recipe makes enough for a small get together, or freeze half for your future self to enjoy on a rushed weeknight.

Easy Fried Rice

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

Use fresh or leftover white rice for this easy, vegetable-studded fried rice. We fry the grains in batches and season lightly for perfect texture and flavor.

Toothpick Lamb

Plate of toothpick lamb set in front of out of focus glass of beer in background
Serious Eats / Debbie Wolfe

These morsels of marinated lamb are deep-fried, stir-fried with garlic, whole chiles, and cilantro and then dusted with a mixture of ground chiles, cumin, sesame seeds, Sichuan peppercorns, and salt. Perfect for serving with beer—or any cold beverage, really.

Suanla Chaoshou (Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce)

Closeup of Suanla Chaoshou (Sichuan-Style Wontons in Hot and Sour Vinegar and Chili Oil Sauce). A pair of chopsticks holds a smothered dumpling up for the camera.
Serious Eats / J. Kenji López-Alt

Coated in an intensely aromatic sauce made with vinegar, garlic, and roasted chili oil, these wontons are easy to make and even easier to eat.

Shanghainese Sticky Red-Cooked Pork Belly

Overhead view of Shanghainese Sticky Red-Cooked Pork Belly, served in a small bowl.
Serious Eats / Fiona Reilly

This recipe features sweet and savory cubes of meltingly tender meat in an aromatic sauce.

10 Spring Soup Recipes to Kick Off the Season

This collection includes a variety of soups that take advantage of spring produce like ramps and asparagus.

Overhead view of Green borsh
Serious Eats / Larisa Niedle

Springtime at the farmers market is pretty magical. After several long, cold months, marketgoers are greeted with bunches of asparagus, ramps, green garlic, radishes, lettuces, and so much more. This collection includes a variety of spring soups that take advantage of the season's produce, as well as ones that are great for repurposing leftover Easter ham.

Asparagus and Tarragon Velouté (Dairy-Free Creamy Asparagus Soup)

Closeup of Asparagus and Tarragon Velouté, served in a bowl with dill.
Serious Eats / J. Kenji López-Alt

No cream is required to make this bright, vegetal soup creamy and velvety-smooth. Adding two tablespoons of flour while sweating the leeks and fennel lightly thicken the soup without deadening the flavor of the asparagus and herbs. For extra creaminess, a rich and tangy spoonful of crème fraîche can be swirled in at the end.

Ham and Bean Soup

Ham and bean soup
Serious Eats / Liz Voltz

This recipe results in a rich, hearty, and undeniably satisfying soup loaded with navy beans, smoky ham, and lots of vegetables. Perfect for any leftover Easter ham!

Split Pea and Ham Soup

Overhead view of split pea and hand soup
Serious Eats / Fred Hardy

This no-fuss, deeply flavorful version of the classic is another great recipe for using up any Easter ham. For a faster result, see our pressure cooker version.

Chilled Minty Carrot Soup With Dukkah Yogurt

Closeup of Chilled Minty Carrot Soup With Dukkah Yogurt, served in a white bowl.
Serious Eats / Vicky Wasik

When the weather is warm enough for chilled soup but tomatoes are still out of season, this is our go-to recipe. This carrot soup is smooth and creamy, despite there being no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off.

The Best Minestrone Soup

Closeup of a bowl of minestrone soup.
Serious Eats / J. Kenji López-Alt

Kenji's recipe for minestrone is easily adaptable to any season, including spring: asparagus, leeks, radishes, watercress, and peas are all covered in his handy vegetable time table. If you're looking for a minestrone-like soup better suited for late spring, see Daniel's summer-friendly ribollita recipe.

Miso Soup With Mixed Seasonal Vegetables

Overhead view of Miso Soup With Mixed Seasonal Vegetables, served in a white, speckled bowl.
Serious Eats / Vicky Wasik

Featuring radish, pea shoots, and a chiffonade of Swiss chard, this savory soup is perfect for spring. The broth is a simple, delicate dashi, seasoned with a blend of shiro and aka miso.

Asparagus and Ramp Soup With Yogurt

Overhead view of Asparagus and Ramp Soup With Yogurt, served in a white squarish bowl with ramp greens scattered to one side.
Serious Eats / J. Kenji López-Alt

This verdant soup is made from two of the best vegetables springtime has to offer. Yogurt adds both a touch of dairy richness and good acidity.

Shchavleviy Borsch (Ukrainian Green Borsch)

Overhead view of Green borsh
Serious Eats / Larisa Niedle

Made with a rich pork broth, tart sorrel, spring onions, and green garlic, this green borsch celebrates the abundance of spring and early summer.

Mapo Beans (White Beans Cooked in the Style of Mapo Tofu)

Overhead view of mapo beans, served in a white bowl.
Serious Eats / Sasha Marx

Standing in for silken tofu, creamy and flavorful white beans and their rich cooking liquid give this quick stew body and complement the assertive punch of chile-bean paste and Sichuan peppercorns. Sasha uses a dozen ramps in this recipe (!), so if you're wondering what to do with your farmers market impulse buy, look no further.

Hot or Cold Creamy Lettuce Soup

A white bowl of lettuce soup.
Serious Eats / Vicky Wasik

Lettuce floods into farmers markets come late spring. If you purchased more than you can fashion into salad and it's starting to look a little limp, Daniel has the perfect answer: lettuce soup. It's surprisingly good, whether served hot or cold, with a pleasant sweetness and clean, vegetal flavor.

10 Fin-Tastic Flounder Recipes

From bright, caper-studded piccata to crunchy fried tacos, this flaky white fish has range.

Deep golden brown fish fillets on a large serving platter are covered in a creamy, glossy, perfectly emulsified butter sauce, studded with capers and flecked with minced parsley.
Serious Eats / Vicky Wasik

Floundering on the internets for new ways to prepare this delicate white-fleshed flatfish? Here are our ten go-to methods for getting flounder on the table, ranging from simple pan-seared, lemon-kissed treatments like meunière and piccata to battering and deep-frying for sandwiches and tacos.

Sole Meunière

Sole Meuniere on a dark green plate on a marbled countertop
Serious Eats / Amanda Suarez

This classic preparation is quick, easy, and arguably one of the best ways to serve delicate fillets like flounder.

West Lake Soup

Three bowls of West Lake Soup on a pink hued counter. There is a soup spoon in the bottom right corner of the image, and a small bowl of cilantro leaves in the bottom left corner.
Serious Eats / Qi Ai

This comforting soup is often made with ground pork or beef, but we really like using chopped and marinated white fish, which allows the cilantro, white pepper, soy, and rice wine to shine through.

Fried Fish Sandwiches With Creamy Slaw and Tartar Sauce

Side view of a fried fish sandwich
Serious Eats / Qi Ai

Flounder takes especially well to being fried, making it a perfect substitute for cod in this delectable sandwich. The beer-batter coating, made with a combination of flour and cornstarch, is light, airy, and crisp.

Fish Piccata

Deep golden brown fish fillets on a large serving platter are covered in a creamy, glossy, perfectly emulsified butter sauce, studded with capers and flecked with minced parsley.
Serious Eats / Vicky Wasik

The ender, pan-fried flounder fillets in this recipe are smothered with a creamy caper-studded lemon-butter sauce.

Planked Whitefish With Cilantro-Lime Butter

Overhead closeup of planked whitefish, topped with a spoonful of cilantro-lime butter.
Serious Eats / Joshua Bousel

Planking is one of the most foolproof ways to grill fish. The cedar acts as a "baking sheet" of sorts, making the process of transferring the fish on and off the grill a snap while subtly perfuming the fish with woodsy aromas.

Kung Pao Fish With Dried Chiles and Sichuan Peppercorns

Kung pao fish, served on a rectangular white platter.
Serious Eats / Shao Z.

Here, chunks of white fish are seasoned with soy sauce and white pepper, then battered, deep-fried, and smothered in a mouth-tingling mixture of stir-fried scallions, garlic, Sichuan peppercorns, and dried chiles.

Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish

Closeup of Pan-Fried Whitefish With Corn, Avocado, Lime and Basil Relish
Serious Eats / Jennifer Olvera

Pan-fried flounder is the perfect blank canvas for a medley of fresh and bright flavors: sweet corn, red onion, avocado, tomatoes, and basil, all tossed in a bright lime vinaigrette.

Grilled Fish in Parchment

A parchment parcel of cooked fish, ready to serve.
Serious Eats / Joshua Bousel

As grilling methods go, fashioning parcels from parchment paper (or, for the more nervous among us, foil) is one of the most convenient and foolproof techniques out there. Lemon and dill sprigs perfume the fish as it steams atop shingled slices of summer squash.

Crunchy Fried Fish Tacos

Two fish tacos, served on a rectangular white plate with lime wedges.
Serious Eats / J. Kenji López-Alt

There's nothing quite like the combination of warm corn tortillas, freshly fried fish, cabbage, spicy mayo, and pickled onions.

Chả Cá, Seared Fish with Turmeric Over Rice Noodles

Closeup of Chả Cá, served on a white plate and garnished with fresh herbs.
Serious Eats / Chichi Wang

In Chichi's take on this classic Vietnamese noodle dish, white-fleshed fish fillets like flounder or catfish are marinated in a mixture of buttermilk, turmeric, freshly grated galangal, and savory fish paste. The fillets are briefly seared on both sides and transferred to bowls piled with rice noodles.

7 Rice Paper Recipes to Get Excited About

Vietnamese bánh tráng is a very versatile ingredient—stuff it a number of ways for crispy or chewy rolls, or fry it for use as a crunch cracker to layer vegetables, seafood, or meat.

Side view of Imperial Rolls on a plate.
Serious Eats / Vy Tran

Vietnamese bánh tráng (rice paper) is endlessly adaptable. After soaking, it can be stuffed with vegetables, herbs, meat, or seafood for a soft summer roll, or crisped to a golden crunch. Rice paper recipes are also ideal for the warmer months; since the wrapper itself isn't heavy, almost anything you chose to stuff it with turns it into a light meal or snack. Keep reading for some of our favorites!

Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments)

Bánh tráng nướng (grilled Vietnamese rice paper with egg, pork, and condiments) on a white plate with lemon slices in a water glass nearby.
Serious Eats / Jenny Dorsey

A popular street food among school kids in Vietnam, bánh tráng nướng features a lightly crispy rice paper cracker layered with any number of delicious toppings.

Nem Nướng Cuốn (Vietnamese Grilled Pork Paste Rice Paper Rolls)

Overhead view of pork paste rice paper rolls.
Serious Eats / Vy Tran

These regional Nha Trang version of rice paper rolls feature springy grilled pork paste, fried egg roll skins, and fresh herbs rolled up and served with a vibrant pork peanut dipping sauce.

Chả Giò (Vietnamese Imperial Rolls)

Side view of Imperial Rolls on a plate.
Serious Eats / Vy Tran

Vietnamese imperial rolls’ unique crispy fried exterior and sumptuous filling make a great appetizer or topping for a rice noodle bowl.

Easy Vegan Crispy Tofu Spring Rolls

Three vegan spring rolls on a square plate.
Serious Eats / J. Kenji López-Alt

These spring rolls are filled with fried and smothered tofu, pea shoots, carrot matchsticks, thin chile slices, and all the herbs.

Summer Rolls With Jicama, Watermelon, and Herbs

Summer rolls with watermelon and jicama.
Serious Eats / Vicky Wasik

Keep cool with these refreshing no-cook summer rolls, filled with watermelon, jicama, and herbs.

Vietnamese Grilled Shrimp Summer Rolls

Three summer rolls stuffed with grilled shrimp next to a dipping sauce.
Serious Eats / Joshua Bousel

These Vietnamese summer rolls include fresh greens, tangy pickles, and grilled shrimp, delivering bright seasonal flavors.

Nem Lụi Huế (Huế Lemongrass Pork Skewers)

Platter with pile of nem lui skewers next to dipping sauce ramekin.
Serious Eats / Vy Tran

Succulent, flavorful, and fragrant Huế lemongrass pork with a tangy, earthy pork-peanut sauce are the ultimate street food. Served it an impressive platter with rice paper and vermicelli to make it a full meal.

10 Recipes That Celebrate Cilantro

A collection of recipes that rely on cilantro in ways that go beyond mere garnish.

Overhead view of Egyptian bissara, served in a black ceramic bowl with crispy flatbreads.
Serious Eats / Greg Dupree

Okay, you clicked on this story, so we will forego the usual discussion of how this wonderful herb is polarizing. You're here already, so you know the truth: Cilantro is delicious, and so many of our favorite dishes rely on its unique flavor. In most cases, cilantro is added as a last-minute accent. But in this collection, we highlight cilantro recipes that use the herb in ways (and quantities) that go beyond mere garnish.

Also, a heads-up for cilantro lovers: there are other cilantro-adjacent herbs you should know (if you don't already, of course). Culantro, also known as recao or sawtooth herb, stores better than cilantro and is less prone to bolting in the garden. Its flavor and potency are pretty similar to cilantro. Rau ram, or Vietnamese coriander, is also well-behaved in the garden and its flavor is stronger and more peppery than that of cilantro. In addition to using it as a simple garnishing herb for soups like bún bò Huê, try making our recipe for nem lụi Huế. Finally, there is papalo, a positively dank, powerfully flavored herb used in Pueblan cuisine. Should a cilantro hater encounter papalo, the experience would probably scar them for life. We enjoy it as a garnish for frijoles charros, but it's most famous for giving cemitas sandwiches their characteristic flavor.

West Lake Soup

Three bowls of West Lake Soup on a pink hued counter. There is a soup spoon in the bottom right corner of the image, and a small bowl of cilantro leaves in the bottom left corner.
Serious Eats / Qi Ai

This comforting soup is loaded with a last-minute handful of chopped cilantro, which gives a lovely flavor to the savory, lightly thickened broth, loaded with wispy threads of egg whites and tender bits of ground pork (or beef).

Lao Hu Cai (Tiger Salad), à la Xi'an Famous Foods

Closeup of lao hu cai (tiger salad) in ashallow ceramic bowl.
Serious Eats / Vicky Wasik

Savory, refreshing, and tart, this dish is inspired by the lao hu cai, or "tiger vegetable salad," served at Xi'an Famous Foods. Cilantro graduates from seasoning to green status in this salad, where it's paired with celery, scallions, cilantro, a simple rice vinegar-soy dressing, and a sprinkle of dried baby shrimp.

Egyptian Bissara (Split Fava Bean Dip)

Overhead view of Egyptian bissara, served in a black ceramic bowl with crispy flatbreads.
Serious Eats / Greg Dupree

Here, fava beans are blended with two packed cups of cilantro and a bit of parsley, mint, and dill for a creamy, vibrant green dip. Crispy fried shallots are added to the top—and some of the shallot-infused oil also flavors the dip.

Zhug (Yemenite Hot Sauce With Cilantro and Parsley)

A square dish of bright-green zhug (Yemenite hot sauce) next to a head of garlic, peppers, and herbs
Serious Eats / J. Kenji López-Alt

Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde. Our zhug calls for both cilantro as well as parsley, but cilantro really carries the day here. The bright camphor notes from the green cardamom are delightful and accentuate the cilantro flavor. Our favorite application for zhug? Probably slathered on sabich sandwiches, or with falafel, along with tahini sauce. A dollop swirled into a bowl of hummus is also quite lovely.

Thai-Style Shrimp Cakes With Sweet Chili Dipping Sauce

Overhead view of a parchment-lined sheetpan loaded with Thai-style shrimp cakes, garnished with lime wedges and a small bowl of sweet chili dipping sauce.
Serious Eats / Emily and Matt Clifton

These spicy cakes are a luminous green, thanks to the jalapeño, scallions, lime zest, and a large handful of cilantro that gets pulsed together with the shrimp in a food processor. We suggest serving them as an app, either on their own or sandwiched in slider buns with pickles, mayo, and sweet chile sauce.

Ají Amarillo (Green Peruvian Dipping Sauce)

Peruvian-style grilled chicken with green sauce
Serious Eats / Melissa Hom

Inspired by the green sauce that accompanies pollo a la brasa at Pio Pio, this spicy, creamy, cilantro-heavy elixir is the perfect condiment for Peruvian grilled chicken (pictured above), salchipapa, roasted potatoes, and much more.

Grilled Lemongrass- and Coriander-Marinated Vegan Tofu Banh Mi

Closeup of grilled lemongrass- and coriander-marinated tofu banh mi.
Serious Eats / J. Kenji López-Alt

Banh mi is a sandwich genre for cilantro lovers, and this recipe gets three doses of our favorite herb. Slabs of tofu get a double coat of cilantro-heavy marinade before getting sandwiched with thinly sliced jalapeño, cucumber, carrot-daikon pickles, ginger-scallion oil, and more cilantro.

Cilantro Fritters (Kothimbir Wadi)

Serious Eats / Prasanna Sankhe

These uniquely delicious morsels are made by adding lots of cilantro to a spiced chickpea flour batter. The batter is then microwaved or steamed in a pan. This tender, aromatic cake is then cut into pieces and briefly pan-fried until crisp.

Açorda à Alentejana (Portuguese Garlic and Cilantro Bread Soup)

Closeup of açorda à alentejana (Portuguese garlic and cilantro bread soup).
Serious Eats / Daniel Gritzer

This deeply satisfying soup (it's really more like a porridge) is rich with cilantro, along with garlic, olive oil, chorizo, and a softly poached egg.

Mole Verde

Chicken, smothered in mole verde and served on a plate with Mexican rice and a lime wedge.
Serious Eats / Joshua Bousel

This bright, cilantro-forward mole has a wonderfully complex flavor thanks to epazote, romaine lettuce, and toasted pumpkin seeds.

Celebrate With These 19 Birthday Cake Recipes

These layer cakes are a stunning and delicious way to celebrate anyone’s special day.

A chocolate-frosted layer cake with billowing swirls of frosting, birthday candles, accompanied by serving plates, forks, and blue glasses of water against a yellow background.
Serious Eats / Robby Lozano

Nothing says "Happy birthday" like a stunning layer cake. And when it's homemade? Even better! These 19 birthday cake recipes offer something for everyone—from classic chocolate to a simple, delicious vanilla, and everything in between. So go on, get out the hats, light those birthday candles, and let them eat cake!

Classic Vanilla Butter Cake Recipe

A slice of classic vanilla butter cake, three layers, with frosting and sprinkles. The entire cake with a slice removed is out of focus in the background.
Serious Eats / Vicky Wasik

This classic birthday cake base is tender, fluffy, and perfectly moist. We offer a detailed guide for making a layer cake and upping your birthday cake game, including how to level layers, what is a crumb coat, and recommendations for storing and serving.

Chocolate Birthday Layer Cake

A chocolate-frosted layer cake with billowing swirls of frosting, birthday candles, accompanied by serving plates, forks, and blue glasses of water against a yellow background.
Serious Eats / Robby Lozano

This easy, moist chocolate layer cake gets deep flavor from cocoa powder and espresso powder and moisture from vegetable oil.

Red Velvet Cake

Overhead view of a two layer velvet cake with a slice removed. Slice is on a white cake plate.
Serious Eats / Debbie Wee

Flavored with bittersweet cocoa and tangy buttermilk, then stacked with tart cream cheese frosting, this red velvet cake will keep you coming back for more.

Devil's Food Cake

A slice of three layer devil's food cake.
Serious Eats / Vicky Wasik

Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.

Double-Strawberry Cake

A slice of double strawberry cake on a plate. A fork, knife, and cloth napkin are out of focus in the background.
Serious Eats / Vicky Wasik

Strawberry in two forms infuses this layer cake with beautiful color and natural flavor.

White Cake With Brown Butter and Toasted Sugar

A slice of three layer white cake with brown butter and toasted sugar frosting on a blue plate.
Serious Eats / Vicky Wasik

This is not a traditional "white" cake by any stretch; brown butter and toasted sugar boldly amplify its vanilla flavor.

Triple Coconut Cake

A slice of three layer triple coconut cake on a plate, the cake is on a pedestal in the background.
Serious Eats / Vicky Wasik

This riff on the Southern classic incorporates coconut in every form, giving the cake an all-natural flavor and super-moist crumb. The caramelized white chocolate coconut ganache is an optional extravagance, but don't skimp on the toasted coconut!

Oreo Cake With Oreo Whipped Cream Frosting

Slice of oreo cake on a green plate.
Serious Eats / Julia Hartbeck

This simple yet impressive chocolate cake is layered and topped with Oreo whipped cream.

Strawberry Buttercream Birthday Cake

A strawberry cake on a white cake stand with lit birthday candles against a red background.
Serious Eats / María del Mar Sacasa

Layers of tender yellow cake are put together with sweetened condensed milk and a generous coat of billowy, strawberry-flecked buttercream.

Fluffy and Nutty Almond Layer Cake

A three layer slice of fluffy almond cake with chocolate frosting on a blue plate. The full cake with a slice removed is on a cake stand in the background.
Serious Eats / Vicky Wasik

A substantial proportion of almond flour in the batter results in a dessert that strikes a balance between a fluffy American cake and a hearty European torte.

Brown Butter Carrot Cake

Taking a bite out of a brown butter carrot cake.
Serious Eats / Vicky Wasik

Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.

Texas Sheet Cake

a piece of sheet cake on a white plate beside a full sheet pan full of cake.
Serious Eats / Vicky Wasik

This option is a delightful combination of fluffy cake and fudgy frosting that should be in every baker's repertoire.

Chocolate Cherry Layer Cake

A slice of two layer chocolate cherry cake on a plate. The cake is just behind on a cake stand.
Serious Eats / Vicky Wasik

Dark chocolate and tart cherry juice come together in this rich layer cake.

Classic Chiffon Cake With Vanilla Chantilly

Removing a slice from a classic chiffon cake covered with vanilla chantilly and blueberries and blackberries.
Serious Eats / Vicky Wasik

Chiffon is a quintessentially American cake, similar to angel food but delicately rich thanks to the addition of both egg yolks and oil.

Pumpkin Cake

A slice of pumpkin cake, sprinkled with toasted pecans.
Serious Eats / Vicky Wasik

Made in the style of a yellow layer cake, this rich and moist pumpkin cake uses squash purée and autumnal spices to evoke the classic flavors of pumpkin pie.

Buttermilk Cappuccino Cake

An overhead view of a buttermilk cappuccino cake decoratively frosted and dusted with chocolate.
Serious Eats / Lauren Weisenthal

The cake is moist and tender, with the subtle tang from the buttermilk and just a hint of nutmeg. Soak the layers in a coffee syrup to add additional moisture and flavor, and then cover it with an espresso-flavored Swiss buttercream.

Blackberry and White Chocolate Layer Cake

A blackberry and white chocolate layer cake on a cake pedestal, mounded with blackberries.
Serious Eats / Mimi Ritzen Crawford

This beautiful lemon layer cake is accented with blackberry preserves, white chocolate icing, and wafer cookies.

Coconut Layer Cake with Chocolate Glaze

A three layer coconut cake with chocolate glaze.
Serious Eats

This layered coconut cake is enrobed in a chocolate glaze and sprinkled with toasted coconut.

Peanut Butter Chocolate Cake

An overhead view of peanut butter chocolate cake.
Serious Eats / Yvonne Ruperti

With moist chocolate cake and luxurious peanut butter-chocolate ganache, this is an uber-rich, super-tall cake that will have everyone swooning.

10 Cornmeal Recipes, From Cornbreads to Hushpuppies and Beyond

A collection of our favorite recipes that showcase the versatility of cornmeal, including Northern- and Southern-style cornbreads, hushpuppies, Jamaican cornmeal porridge, and a sweet and savory corn casserole.

Overhead view of cornbread from skillet
Serious Eats / Lorena Masso

Cornmeal is a must-have in any pantry, as it adds a wonderful flavor and robust texture to many dishes. Here, we've highlighted several of our best cornbread recipes, including fritters, pancakes, casseroles, and a delicious Jamaican cornmeal porridge to round out the collection.

Southern-Style Unsweetened Cornbread

A slice of Southern-style unsweetened cornbread on a round white ceramic plate with a dark green rim. The cornbread is resting on a dark teal surface and there's a dishcloth in the background.
Serious Eats / Mariel De La Cruz

For many folks, whether living in the South or the Pacific Northwest, this is the One True Cornbread, baked in a preheated cast iron skillet with a batter made from little more than stone-ground cornmeal, eggs, and buttermilk.

Moist and Tender Brown Butter Cornbread

Overhead view of moist and tender brown butter cornbread, served from the skillet with a pot of honey nearby.
Serious Eats / J. Kenji López-Alt

Many of us crave the sweeter cake-like style of cornbread prevalent throughout the Northeast and Midwest. To appease Northern palates, try this gilded version of Joshua's basic recipe. Butter is browned in a skillet before the batter is poured in for a nuttier, toastier flavor.

Grill-Baked Skillet Cornbread

Overhead view of cornbread from skillet
Serious Eats / Lorena Masso

This cornbread achieves a wonderfully smoky and charred flavor by toasting the cornmeal, charring the corn and poblano pepper, and baking directly on the grill.


Overhead view of scrapple on a plate with eggs and hashbrowns
Serious Eats / Fred Hardy

Whoever first turned cornmeal and butcher's scraps into a breakfast meat deserves a prize of some sort. Rich with pork, this humble Pennsylvania-Dutch specialty is perfect with eggs.

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño

Clsoeup of savory bacon-cheddar pancakes being devoured with a fork.
Serious Eats / J. Kenji López-Alt

Tired of the same old flapjacks? Try frying up some bacon and then adding corn kernels and minced chiles to the pan. Scrape half of the mixture into a cornmeal-buttermilk batter and fold in some cubed cheddar. Before flipping each pancake, spoon some of the remaining bacon-corn-chile mixture on top.

Sweet and Savory Corn Casserole

Overhead view of a sweet and savory corn casserole.
Serious Eats / Vicky Wasik

This bubbling skillet is chockfull of fresh corn, cornmeal, and plenty of flavor. Sautéed onion, red bell pepper, cayenne, fresh sage, and shredded cheese make this creamy corn casserole an instant classic.

Jamaican Cornmeal Porridge With Coconut and Condensed Milks

Closeup of a bowl of Jamaican cornmeal porridge.
Serious Eats / Daniel Gritzer

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

Buttermilk Hushpuppies

A pile of buttermilk hushpuppies, served on a rectangular white platter with a ramekin of remoulade sauce.
Serious Eats / Yvonne Ruperti

These fried nuggets of cornmeal batter are a Southern classic for a reason. Crunchy on the outside and tender on the inside, they're a perfect barbecue side.

Festival (Jamaican Fried Cornmeal Dumplings)

Overhead view of festivals with jerk chicken
Serious Eats / Karina Matalon

These long, oval-shaped fried dumplings are lighter in texture than hushpuppies. Sporting a crisp, golden crust and a tender, slightly sweet interior, they can be enjoyed as a snack or as an accompaniment to spicy, savory dishes.

Easy Skillet Tamale Pie With Cornbread Crust

Overhead view of easy skillet tamale pie, served straight from the pan.
Serious Eats / J. Kenji López-Alt

If you're inclined to serve cornbread and chili together, you might be interested in Kenji's take on tamale pie, an American classic that's been around since the 1930s. A spicy filling of ground beef, onion, garlic, scallions, and cheese is topped with brown butter cornbread batter and popped in the oven until golden and crispy around the edges.

10 Spicy Chicken Recipes That Bring the Heat

These spicy chicken recipes will please any spice-seeker.

Overhead view of four Nashville hot chicken sandwiches, two open face, one with pickles on a blue serving platter.
Serious Eats / Victor Protasio

Truth be told, chicken hits with us most days of the week. And while it's all fine and dandy with a milder flavor, sometimes we could use a bit of spice. Thankfully, our archive is full of spicy chicken recipes! From tacos and kebabs to sandwiches and grilled options, there's something everyone will love. Bring on the heat!

Real-Deal Kung Pao Chicken

A white serving platter filled with kung pao chicken, with chopsticks.
Serious Eats / Melissa Hom

Homemade Kung Pao chicken is marinated with soy sauce, fresh ginger, and spices before cooking in a smoking hot wok.

Smoky and Spicy Yogurt Marinated Chicken Kebabs

Overhead view of spicy yogurt marinated chicken kebabs on a white platter with sliced lemon, on a pink table.
Serious Eats / Maureen Celestine

A riff on tandoori-style chicken, these chicken kebabs are marinated with smoked and hot paprika in place of the more traditional Indian spice blend.

Korean-Style Fire Chicken (Buldak) With Cheese

A cast iron skillet with buldak (Korean fire chicken) garnished with chopped scallions.
Serious Eats / Vicky Wasik

Fire chicken is the ultimate game-day snack that will make you forget all about Buffalo wings.

Kimchi-Brined Fried Chicken Sandwich

A kimchi-brined fried chicken sandwich with slaw on a black dish.
Serious Eats / Vicky Wasik.

Kimchi-buttermilk-brined thighs, fried until super-crisp, stacked on toasted buns or black sesame biscuits. It doesn't get much better than this.

Nashville Hot Chicken Sandwich

Side view of Nashville hot chicken sandwich topped with pickles on a small plate with more sauce in a dish next to it.
Serious Eats / Victor Protasio

This picy, crispy, juicy fried chicken served on a brioche bun with mayonnaise and pickle chips will make your mouth burn.

Coconut- and Ají Amarillo–Braised Chicken

A serving pot next to a bowl with a spoon in it, both filled with coconut- and ají amarillo–braised chicken.
Serious Eats / Vicky Wasik

Coconut and ají amarillo often find themselves together in ceviche, but in the dead of winter, this combination also makes for a rich and cheerful-looking braise.

Spicy Grilled Jerk Chicken

A whole grilled jerk chicken on a white square platter with Scotch bonnet peppers.
Serious Eats / J. Kenji López-Alt

Scotch bonnet peppers puréed with other fresh aromatics and spices provide the foundation for a powerfully flavored marinade. The marinated chicken is cooked low and slow over smoldering allspice berries and bay leaves, before crisped on high heat for the classic charred finish.

Bang Bang Ji Si (Hot and Numbing Sichuan Chicken Salad)

Bang bang ji si chicken salad, topped with scallions, on a plate with chopsticks.
Serious Eats / J. Kenji López-Alt

Sous vide is the modern way to make this Sichuan classic, without the banging.

Easy One-Pot Chicken Tinga

An overhead view of chicken tinga on tortillas next to a sliced lime and whole radishes, topped with cilantro and onions, next to the serving dish of tinga, more limes, and more cilantro.
Serious Eats / J. Kenji López-Alt

Smoky and spicy, this is the ultimate one-pot taco filling. Using skin-on, bone-in chicken breasts produces plenty of flavor while maintaining a juicy, shreddable texture.

Grilled Sweet and Spicy Chicken Wings

A platter of spicy grilled chicken wings on a white serving platter.
Serious Eats / Joshua Bousel

These grilled wings are juicy, tender, and imbued with a hint of smoke.

Our Ripest Bunch of Banana Recipes

Bananas for breakfast, dessert, and everything in between.

Side view of a slice of banana pie on a plate
Serious Eats / Amanda Suarez

Craving bananas? Or did you get a little overzealous in the produce aisle? Fear not, we have just the solution to your perceived problem. Bananas work well in breakfasts, desserts, and even snacks, and we've got a great selection of banana recipes from our archive. Recipes aside, check out Stella's method for efficiently turning underripe bananas into bread and other baked goods. Also: for a fascinating, banana-centric deep dive, read Jason's piece on fruity esters, the late Gros Michel, and artificial banana flavorings.

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

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

This delightfully rich and creamy, coconut milk–based soup makes a great snack for a mid-day sugar craving or a heady dessert to cap off a meal. Pisang awak bananas are perfect in this dish, but you may substitute ripe plantains as well.

Strawberry Banana Smoothie

Side Angle view of Strawberry milkshake
Serious Eats / Amanda Suarez

Made with just a handful of ingredients, this strawberry banana smoothie tastes like a sippable version of strawberries and cream. Using frozen strawberries chills the smoothie without diluting its flavor with ice.

Bananas Foster Oatmeal With Walnuts and Peanut Butter

Closeup of Bananas Foster Oatmeal With Walnuts and Peanut Butter, served in a dark ceramic bowl.
Serious Eats / Vicky Wasik

For this high-energy, full flavored breakfast treat, bananas and walnuts are cooked in butter with brown sugar. Half of the mixture is mashed up and added to creamy, nutty steel-cut oats, along with a big spoonful of peanut butter. Each bowl of the oatmeal is then topped with more of the caramelized banana-walnut mixture and dusted with cinnamon, nutmeg, and orange zest.

Turon (Filipino Fried Banana Rolls)

two turon on a plate with a scoop of ube ice cream dripping down the side
Serious Eats / Vicky Wasik

This sweet variety of lumpia is filled with slices of Saba banana that have been tossed with brown sugar. The turon are fried twice: First until the wrappers are golden brown and the bananas are meltingly tender, and once again in brown-sugar-spiked oil for a crispy, caramelized finish.

Banana Granola

Banana granola, served in a bowl with yogurt.
Serious Eats / Vicky Wasik

This recipe combines everything we love in banana bread—its mellow flavor, gentle spice, and nutty crunch—into a tender yet crisp granola that's loaded with dried fruits, whole grains, crunchy seeds, and macadamia nuts.

Creamy Banana Pudding

Closeup of a bowl of creamy banana pudding.
Serious Eats / Vicky Wasik

All the fruit and custard flavor we love in a scoop of banana ice cream reimagined in a warm and cozy format for a comforting dessert.

Classic Banana Bread

Overehead view of a loaf of classic banana bread, fresh from the oven.
Serious Eats / Vicky Wasik

The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.

Banana Cream Pie

Side view of a slice of banana pie on a plate
Serious Eats / Amanda Suarez

This banana cream pie is silky, creamy, and full of fresh banana flavor. Kristina's recipe starts with baking a buttery pie crust until golden brown and then filling it with alternating layers of thinly sliced ripe bananas and a rich vanilla pastry cream. Finally, the pie is topped with brown sugar whipped cream.

Jamaican Banana Fritters

Overhead view of banana fritters
Serious Eats / Karina Matalon

Tired of turning overripe bananas into banana bread? Use them to make Jamaican banana fritters instead. They are tender yet slightly chewy—and even simpler than basic pancakes.

Light and Silky Banana Crémeux

two cups of banana creamuex
Serious Eats / Vicky Wasik

This whipped banana custard is rich, creamy, and thick, with an intense flavor developed by thoroughly infusing the milk with sliced bananas. The banana pulp is carefully strained out and pressed to expel all its goodness, keeping the texture of the custard soft and light.

Plum, Date, Banana, and Maple-Bacon Salad

Plum, date, banana, and maple-bacon salad, served in a small glass bowl atop yogurt.
Serious Eats / Vicky Wasik

For this fruit salad, Stella pairs creamy bananas with crispy pecans, chewy dates, juicy plums, and a fragrant scattering of tarragon leaves. The salad is dressed with maple syrup and a spoonful of bacon grease, which adds a hint of richness.

Banana Oatmeal Cookies With Peanut Butter and Chocolate Chips

Closeup of banana oatmeal cookies with peanut butter and chocolate chips, freshly baked.
Serious Eats / Carrie Vasios Mullins

Inspired by Elvis' favorite sandwich, mashed banana is mixed into oatmeal cookie dough. Peanut butter chips and chocolate chips are then folded in.

Rum Glazed Banana Bundt Cake

Overhead view of a rum-glazed banana bundt cake.
Serious Eats / Yvonne Ruperti

Bananas, shredded coconut, and cashews make this moist cake truly special. The dark rum glaze is a perfect tropical pairing with the banana and coconut flavors of the cake.

Grilled Banana Boats With Peanut Butter, Chocolate, and Marshmallows

Closeup of a grilled banana boat on the grate above glowing coals.
Serious Eats / Joshua Bousel

Filled with mini marshmallows, peanut butter chips, and milk chocolate chips, these stuffed bananas are a wonderful way to end a cookout.