American

“Quite honestly, I don’t know what people expect from me anymore. Fifteen years a chef, with a passion for black culture. I’m alright with that.”

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.

Nothing beats serving this salsa still warm and freshly blended.

A tangy, sweet sauce that belongs at your summer barbecue.

This dead-simple oat topping can be repurposed for ANY fruit. All of the fruit! Any ol’ fruit!

Refreshing! And potentially debilitating, so be careful.

Pork tenderloin gets a bad rap for being dry, but here’s how to keep it juicy when you’re grilling.

A summer grilling recipe from B’s Cracklin’ BBQ in Georgia, where juicy lemon-pepper chicken is a culinary tradition.

Can’t decide if you’re in the mood for egg salad or potato salad? How about both—with bacon?

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces.

We talked to the Choctaw chef about learning to get your hands dirty and the sanctity of corn.

The layer of fluffy egg inside will change your breakfast burrito expectations forever.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

It’s so good, I plan entire dinner parties around it.

Both are made with pizza dough and stuffed with cheese, but you'd be a fool to call them the same.

No need to cook them! Just serve fresh sugar snap peas raw with this creamy, tangy buttermilk dressing.

Meet your new favorite birthday cake.

Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.

It's basically just a pizza rolled up into a giant log. And when you're paying rent AND taxes in the same month, it's here for you.

Two beautiful bar foods in one pizza package. Inspiring.

CINNAMON. CRUMBLE.

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

And we've got a genius trick to prevent the edges of the bologna from curling up when they fry.

Adding cream cheese makes them EXTRA creamy. Trust Wylie. He knows.