This Week's Best Recipes on Serious Eats  - The Food Lab's Perfect Grilled Ribeye Steaks: You can grill a steak much better at home than a steakhouse can. Here's how.
- Armadillo Eggs (Cheese-Stuffed, Sausage-Wrapped, Grilled Jalapeños): Bite into an Armadillo Egg and out comes an explosion of fruity heat that's tempered by oozing, creamy stuffing.
- Easy Crunchy Mustard-Baked Salmon: This is an easier, lighter, more elegant way of getting crisp fried fish.
- Ted Allen's Grilled Steak With Roasted Jalapeño Chimichurri: The garlicky, herbal flavors of chimichurri marry beautifully with the richness and fattiness of steak.
- Corn Fritters: These simple fritters come together in no time with ingredients from the pantry and freezer.
- Patricia Wells's Warm Potato Salad With Capers, Scallions & Mint: Steamed potatoes get dressed in a sharp and tangy mustard vinaigrette studded with scallions and briny capers.
- Birdie Bread Rolls: These adorable bird-shaped rolls are just slightly sweet; not like a sweet breakfast roll, more like a slightly sweet dinner roll.
- Salted Caramel-Chocolate Pudding Cake: Pudding cake is just what the title advertises: pudding and cake. The wondrous part is that both components materialize in the same pan, resulting in a layer of cake floating on top of pudding.
- Homemade Tapioca Pudding: This delightful milk-based custard is thickened with the excess tapioca starch from hundreds of slightly chewy tapioca pearls.
- Bumpy Cake (Chocolate Cake With Vanilla Buttercream And Chocolate Fudge): This moist, dark chocolate cake has a sweet layer of buttercream topped with a fudgy, almost caramelly chocolate frosting.
Featured Recipe In Texas, the ubiquitous chicken fried steak is often plated with fries and a buttermilk ranch dressed salad on the same plate, making the ranch the dip of choice for the fries. Robb Walsh, author of Texas Eats, speculates that the popularity of ranch as a dip comes from Texas's cowboy culture, where those gruff dudes used the creamy-tangy dressing to compliment everything from fries to onion rings and even chicken fried steak. And now we know that we have Texas to thank for those little tubs of ranch meant for pizza crust dippage. What Worked: This 1937 recipe for Buttermilk Dressing is the proto ranch. It's cool, creamy, and the ideal dipper and dunker for everything from salads to pizza crusts, wings and fries. What Didn't: If you're used to a tangier ranch, consider upping the lemon and mustard. Suggested Tweaks: A handful of snipped chives and parsley would not only add color but also a complementary herbiness. Reprinted with permission from Texas Eats by Robb Walsh. Copyright © 2011. Published by Ten Speed Press. Available wherever books are sold. All rights reserved. Robb Walsh's Buttermilk Dressing - makes about 1 1/2 cups - Active time: 10 minutes
Total time: 10 minutes Ingredients 1/2 cup homemade mayonnaise
Juice of 1/2 onion
1/2 teaspoon fresh lemon juice
1/4 teaspoon dry mustard
1/8 teaspoon white pepper
1/8 teaspoon paprika
1 cup thick buttermilk Procedure 1. Stir all of the ingredients into the unbeaten buttermilk. Last Week's Recipe Last week's Recipe Newsletter recipe was for S. H. Fernando Jr.'s Cashew Nut Curry. Check out more recipes at Serious Eats! | 
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