American

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.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling. 

Store-bought rotisserie chicken, puff pastry, and a simple gravy all come together to create something that tastes truly homemade.

Not to be confused with wafer-thin waffled pizzelles, this rich brownie-like cookie packed with warm spices is exactly the opposite.

At Cafe Ohlone in Berkeley, cofounders Vincent Medina and Louis Trevino make a deliberate choice to cook dishes that their elders would recognize, including these duck-fat-laden potatoes.

Tart and sweet individual cranberry pies from Amanda Mack of Crust by Mack in Baltimore.

This recipe is based on a traditional dish of the Ohlone tribe indigenous to California’s East Bay.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Make these sesame buns today, then question why it took you so long to make your own buns for burgers, egg sandwiches, fried chicken, and fillets o’ fish. This recipe from bread master Bryan Ford is based on his Master Dough recipe; simply portion it out, roll into tight balls, then dip in sesame seeds (or any small seeds and seasonings of your choice—poppy, flax, dried onion…). Ford bakes his buns in muffin rings, which gives them dramatic height—but free-form works just as well.

Navigating a decades-long culinary career, Deborah VanTrece has encountered racism at nearly every turn. And she’s done keeping quiet about it.

Gumbo! Sinigang! Risotto!