New York-Style Pizza Sauce

No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.

Shrimp Scampi With Pasta

This is not the time to hold back on the butter or the garlic.

3-Ingredient Stovetop Macaroni and Cheese

So easy, it's practically done before you start.

New Orleans–Style Red Beans and Rice

Red beans and rice are good right away, but they're even better the next day.

Cajun Gumbo With Chicken and Andouille Sausage

Thick, hearty, loaded with flavor, and entirely customizable.

Ultra-Smashed Cheeseburgers

Maximum crust and maximum flavor.

Pure and Simple Slow-Cooked Boston Baked Beans

Take a trip to Beantown's greatest bean dish.

Western Omelette With Bell Pepper, Onion, Ham, and Cheese

Finally, a Western omelette a cattle-driver would approve of.

Diner-Style Ham and Cheese Omelette for Two

Fluffy, tender, and hearty.

Hasselback Potato Gratin

The ultimate creamy-in-the-middle, crispy-on-top casserole.

The Food Lab's Ultra-Gooey Stovetop Mac and Cheese

Just as fast as the blue box, but way, way better.

BraveTart: Quick and Easy Chocolate Chip Cookies

A fast and easy recipe for old-school chocolate chip cookies.

Mission-Style Carne Asada Burrito

The monster truck of burritos, filled with rice, beans, grilled beef, and more.

Sous Vide Buffalo Chicken Wings

Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.

The Best Chili Ever

This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.

Epic New York Cheesecake From BraveTart

A modern approach to one of America's most iconic desserts.

Kimchi-Brined Fried Chicken Sandwich

Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.

Smooth and Creamy Grits

Smooth, creamy, and buttery grits are just a few steps away.

The Food Lab's All-American Meatloaf

Tate's-Style Thin and Crispy Chocolate Chip Cookies

Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.

Florentine Omelette With Spinach and Cheese

The classic American diner spinach-and-cheese omelette.

Flour Frosting (a.k.a. Ermine Frosting)

A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.

Modern Baked Mac and Cheese With Cheddar and Gruyère

A special salt is the key to this amazingly easy mac and cheese.

Spaghetti With Canned-Clam Sauce

Can it about canned clams and their cwality!

Pizza, Fries, and Chicken Nuggets: A Menu for Eighth Grade

French fries, crispy pan pizza, and a peanut butter shake: What to make to accompany Eighth Grade.

Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu

A Thanksgiving menu that takes inspiration from the South.

21 Italian-American Recipes, From Baked Ziti to Bolognese

Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights.

29 Classic American Recipes We Love

How to Sustainably Harvest Ramps

Over-harvesting threatens to endanger a beloved springtime ingredient.

How to Make a Wursthall-Style Smashed Burger

Make smash burgers the Wursthall way.

How to Build a Better Breakfast Burrito, Your Way

Want to create your own breakfast burrito? Here's how to do it.

The Tuna Melt Manifesto: 7 Ways to Improve Your Melt

The tuna-salad and melted-cheese rules to live by.

For Your Next Baking Adventure, Mix and Match Your Layers

The benefits of mixing and matching recipes when you want to make something totally new.

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.

Toni Tipton-Martin's Jubilee Is a Source of Black Joy

Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.

Why You Should Really Own a Smoker

Make your best barbecue ever using a smoker.

How to Buy, Use, and Care for a Meat Grinder

Grind your own meat for juicier sausages and more flavorful burgers.

How to Sustainably Harvest Ramps

Over-harvesting threatens to endanger a beloved springtime ingredient.

13 Burrito Styles Everyone Should Know

A guide to different burrito styles.

State of the Slice, Part 1: A Slice of New York Pizza History

How the New York slice evolved over the years.

Hibiscus's Bold Flavor Connects the Dots of the African Diaspora

The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.

Toni Tipton-Martin's Jubilee Is a Source of Black Joy

Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.

Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation

The un-Japanese restaurant gives diners what they want: a good time.