American

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.

Guaranteed to make any raw vegetable taste good.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success. 

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

Beets’ sweet earthiness and firm texture are ideal for making meatless chorizo. You have to try it. 

Alison Roman couldn’t find a baked pasta she liked. So she made one she did. 

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.