American

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

Even though we could devour every last one of these hearty stuffed mussels on our own, we recommend making this feast a group activity. 

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

They say there are two things in life you can rely on—death and enchiladas.

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.

For anyone who has ever thought they hate Hawaiian pizza: This pie is for you.

Fresh summer tomatoes take center stage with these saucy Margherita pizza-inspired beans.

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

When you want the comfort of a meaty, cooked-all-day ragù but don’t have all day to cook one, reach for this speedier version.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

No frills and no fuss. This banana pudding is the real, decadent deal. 

An extra-thick Caesar dressing gives this tomato salad its oomph—and keeps it from sogging out at the picnic.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

A no-bake icebox cake with fresh raspberries and smooth caramel cream to help you beat the summer heat.

A craveable, shareable, crowd-pleasing pie for every summer picnic and party.

We stopped running after ice cream trucks ever since we started dipping chewy, coconut cookie ice cream sandwiches in chocolate.

A French toast walks into a waffle iron and leaves crispier, custardy, and full of nooks and crannies perfect for catching an all too simple caramel sauce. 

Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.

It took poet Kwame Alexander twelve tries to recreate his late mother’s perfectly crispy-juicy fried chicken. Luckily, he wrote down the recipe for you.

This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.

Smoked salt and herbs add depth and sweet pickled radishes bring some zing to this bison rib eye.