American

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.

This winter salad with peak season bitter greens, salami, and crispy chickpeas is hearty enough on its own, but not so over-the-top that you can’t also pair it with pasta for dinner.

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

So you just ate a a delicious slice of panettone. Congratulations! Now you need to figure out what to do with the rest of it. 

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?

Here's the cookie to bake when you want to impress your friends at the cookie swap but you're not about to spend hours cutting out reindeers and piping royal icing. 

Whether you prefer the buttery richness of classic party mix, or you’re on the sugarcoated puppy chow team, this recipe has you covered. 

We asked these members of I-Collective, an organization of indigenous chefs and activists, how they're spending Thanksgiving.

A grown-up Shirley Temple with holiday-spiced grenadine syrup, club soda, and a twist. Adding Scotch is up to you.

Two of our favorite classics, the Thin Mint and New York City’s iconic black-and-white cookie, combined into one.

This is how you kick off a heavy winter meal.

If butter pecan ice cream were a cookie, it would be this sliceable skillet shortbread.

Did you hear? Tie-dye is back. And thanks to our easy Swirl-n-Dip method, it’s also edible.

This light-as-can-be pie has a toasty graham cracker crust to complement its cloudlike texture.

Toni Tipton-Martin’s new cookbook is a quietly powerful study of 200 years of Black culinary genius.

This rich, warming stew, punctuated by succulent shrimp, juicy hunks of beef, and crisp-tender okra, is one of our favorites from Toni Tipton-Martin’s new cookbook Jubilee.

It’s rich, it’s sweet, it’s unapologetically over-the-top, even skeptics have a hard time turning down seconds.

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.