American

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.

We have a thing for canned cranberry sauce, so we dreamed up a sauce as sliceable and jiggly and fun, with deep fruit flavor and a pretty topping.

A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.

Ridiculously, impossibly creamy mashed potatoes with a patatas bravas-inspired topping.

This is exactly what we want to drink when fall rolls around—an apple brandy cocktail with citrus, maple, and baking spice notes.

A dazzling chocolate pudding pie cloaked in voluminous whipped cream.

Incorporating Cheez-Its into the dough results in a toasty, buttery flavor that your friends will be able to identify as deliciousness, but not necessarily as cheesiness. (Trust us, we did a blind taste-test!)