24 Father’s Day Recipes Our Staff Wants to Make for Their Dads

A close up shot of a sliced, pan-seared, butter-basted steak. — Serious Eats / Julia Estrada

What makes a recipe a Father’s Day recipe? A quick search of the internet will probably yield a bunch of meat-heavy recipes, most of which are grilled. Great options! But why stop there? We asked the Serious Eats staff what they would make for their dads (or other father figure) this Father’s Day, and while the results were mostly meaty, they weren’t all grilled, and there were even some desserts thrown in as well! While some of these recipes are a bit unexpected (piping hot chicken pot pie in June? And really, beef Wellington?), they are truly the recipes our dads want this Father’s Day, and what dad wants, dad gets! Keep reading for the mains and desserts we’ll be cooking up this Sunday.

Mains

Thick and Juicy Home-Ground Grilled Cheeseburgers

A cheeseburger on a wooden cutting board — J. Kenji Lopez-Alt

This thick patty is made with home-ground beef for a tender, juicy texture.

Grilled Cajun Chicken Wings

These crispy, spice-encrusted wings are grilled (!) and tossed with a savory Buffalo-style sauce.

Sous Vide Barbecue Pork Ribs

20150730-anova-sous-vide-rib-guide-food-lab68-j-kenji-lopez-alt.jpg — J. Kenji López-Alt

Tender and meaty pork ribs with a crusty bark or rich glaze of sauce are possible even without a smoker.

Pan-Seared, Butter-Basted Thick-Cut Steak

Thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics—what more could you want in a steak?

Classic Smashed Burgers

a classic smashburger with pickles and ketchup on the size — Andrew Janjigian

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

Chicken Piccata (Fried Chicken Cutlets With Lemon-Butter Pan Sauce)

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

Chicken piccata that’s crispy, juicy, buttery, and bright as sunshine? Just follow our recipe.

Whole Grilled Fish With Olive-Tomato Compote

Grilling is one of the tastiest ways to cook a whole fish, and it’s easy once you know a few tricks.

Sous Vide Sausages

Temperature and timing are key to the juiciest sausages around.

Foolproof Pan Pizza

20190319-cast-iron-pan-pizza-reshoot-vicky-wasik-29 — Serious Eats Team

This pan pizza recipe is for those who love a thick and crispy crust that’s golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.

Pan-Seared Duck Breast With Orange Pan Sauce

20180112-duck-breast-vicky-wasik-15 — Vicky Wasik

For perfectly cooked duck with crispy skin, this recipe starts by scoring the breast, placing it in a cold pan, and cooking it low and slow.

Rigatoni alla Vodka

20200405-vodka-sauce-daniel-gritzer-33-14 — Daniel Gritzer

This vodka sauce is a powerhouse of tomato flavor smoothed over with the silky richness of heavy cream.

Extra-Crispy Fried Chicken With Caramelized Honey and Spice

Finished pieces of honey butter fried chicken on a wire rack — Vicky Wasik

Inspired by Popeyes, this fried chicken has that signature airy crust of rugged and scraggy bits, coupled with some personal touches.

Outdoor Pizza Oven ‘Nduja Pizza

Nduja pizza cooked in outdoor pizza oven on a piece of parchment set on a pizza pan — Andrew Janjigian

How about a classic Margherita pizza with a spicy ‘nduja twist? This one has dad written all over it.

Pan-Roasted Rack of Lamb

20190418-rack-of-lamb-vicky-wasik-17 — Vicky Wasik

With nothing more than a pan and some butter, garlic, and herbs, you can make an astoundingly delicious rack of lamb.

The Ultimate Beef Wellington

Beef Wellington on an oval white ceramic plate, with two slices of Wellington on the right hand side of the plate. — Serious Eats / Diana Chistruga

The ultimate beef Wellington consists of beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

Roasted and Reverse Seared Prime Rib

Slab of prime rib, with a few pieces sliced off — J. Kenji López-Alt

Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.

Individual Double-Crusted Chicken Pot Pies

Chicken pot pies are comfort food classic. Here, we individualize them and include an elegant whole wheat pie crust.

Classic Baked Lasagna Bolognese (Lasagne alla Bolognese)

Photograph: Vicky Wasik. Video: Serious Eats

Homemade ragù Bolognese and creamy besciamella make up the base of this lasagna, and are layered with sheets of pasta.

Desserts

Coconut Cream Pie

Slice of coconut creme pie — Serious Eats / Amanda Suarez

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

The Best Mint Chip Ice Cream

A white porcelain bowl holding three scoops of mint chocolate chip ice cream. — Serious Eats / Mariel De La Cruz

This fresh mint ice cream has an unbeatable roundness of flavor you just can’t get with extract.

Epic New York Cheesecake

For a towering New York cheesecake, all you need is the right pan.

Rich and Creamy Tiramisu

slice of tiramisu on plate — Vicky Wasik

Good ladyfingers, strong espresso, and no marsala wine make the best tiramisu.

Devil’s Food Cake Recipe

20180131-devils-food-cake-vicky-wasik-22 — Vicky Wasik

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

Gooey Apple Pie

an apple pie with a slice taken out of the pie — Serious Eats / J. Kenji López-Alt

This apple pie has a gooey, chunky, lightly sweetened filling that slices cleanly.