American

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.

Serve with trout roe, live your best life.

This recipe is a revelation, bringing bright herbaceous green goddess flavors to an otherwise one-note meal.

You can now make the famous dirty rice from Commander's Palace in New Orleans at home. Bring your own Mardi Gras beads.

"I'm going to cook who I am. I know who I am now."

Nothing says personal growth like a casserole dish that weighs more than a slab of marble.

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a tangy romesco sauce, and of course, lots of cheese. 

We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.

Vanvisa and Van Nolintha left Laos—and their parents—when they were young. They learned to cook as a way to remember where they're from.

It's all about that special sauce.

When tomato season rolls around, this no-cook tomato pasta is our ace in the hole.

There's cake under there, we swear!

This puff pastry apple dessert will be your new favorite fruit dessert. Cobbler, you’ve been warned.

This baked pasta is super-kid-friendly. (They won't be able to detect the cauliflower!)

The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

Chef Sean Sherman on creating an indigenous kitchen in the modern world.

The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.

With any luck, these will be the softest rolls you ever make.

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house.