American

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. 

When you can't decide between chicken or sausage and peppers—so you have both.

An inspiring, true story.

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.

If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…