American

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…

Yesss! And you can even use store-bought jam if you want.

To test boiled potatoes for doneness, use a skewer or the tines of a fork rather than the tip of a knife so you know they’re truly tender (a knife slides through the flesh way too easily). To test boiled eggs for doneness—wait, you can’t! Just make sure the eggs are room temperature when you drop them in the water (otherwise they’re prone to cracking), set a timer right away, and have an ice bath at the ready.

Because the fat is flavoring the waffles, look for high-quality, smoked deli bacon. 

If you want yours soft in the middle, shave a minute or two off the cooking time. 

Think of this as a salad sandwiched between two slices of bread.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Sizzle like you mean it.

These recipes include fajitas, refried beans, plenty of nachos, and more—just don't skimp on the cheese for it to be true Tex-Mex.

The mezcal and fish sauce in these fajitas make for a surprisingly good combination. You’ll get a smoky, earthy flavor from the mezcal, while the fish sauce adds a little funk and saltiness. If you prefer, use any kind of chopped up chicken or pork in place of the skirt steak.

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

With food this nostalgic, tucking your napkin into your shirt is not optional

You’re going to get what seems like a lot of dressing from this wedge salad recipe, but all those crevices in the iceberg lettuce will use it up.

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.