American

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!

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

Our ideal eating, drinking, and ferrying route from New Haven, CT, to Portland, ME.

A member of the larger umbrella group of easy fruit desserts, a buckle features tons of fruit barely held together by tender cake. We're talking so much fruit that the cake buckles around it, hence the name. There are many regional buckle variations, and not all have a streusel topping. This particular recipe, however, has got lots of big crumbs—and we think you’ll be glad that’s the case. 

Peanut butter, jelly, and buttery crackers in (no-churn!) ice cream pie form.

Make a double batch and keep this spicy-sweet blend on hand for all grilled meats and vegetables.

Store-bought beef hot links get doctored up with a mustard-and-spice packed Carolina gold sauce and garlicky quick-pickled chowchow.

All the flavor firepower of your favorite condiments unites in this no-cook stir-together sauce that is the perfect match for any grilled steak.

Chef Omar Tate makes a natural version of Kool-Aid by mixing freeze-dried sweet cherries and strawberries with citric acid for tartness.

This barbecue chicken has the crackliest, stickiest skin.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

Since I can't go to the spicy migas tacos, the spicy migas tacos came to me.

These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat. 

These cookies are inspired by the most trusted human energy source: trail mix. They’re crammed with toasted nuts, dried fruit, hearty oats, and chocolate.

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

These flaky buttermilk biscuits get a nutty twist from benne seeds and whole wheat flour.

These buttery, breadcrumb-stuffed clams taste like summer vacation.

It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.