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.

Cajun Gumbo With Chicken and Andouille Sausage

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

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.

The Best Chili Ever

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

Ultra-Smashed Cheeseburgers

Maximum crust and maximum flavor.

Hoppin' John

Rice and beans and a whole lot more.

Homemade Chicken Nuggets With Sweet 'n' Sour Sauce

Form 'em, dredge 'em, fry 'em up. Not as fast as fast food, but still pretty quick.

Pure and Simple Slow-Cooked Boston Baked Beans

Take a trip to Beantown's greatest bean dish.

Sous Vide Buffalo Chicken Wings

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

Hasselback Potato Gratin

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

Easy Diner-Style Tuna Melt

An American sandwich classic.

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

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

Epic New York Cheesecake From BraveTart

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

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

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

Smooth and Creamy Grits

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

The Food Lab's All-American Meatloaf

Diner-Style Ham and Cheese Omelette for Two

Fluffy, tender, and hearty.

BraveTart: Quick and Easy Chocolate Chip Cookies

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

Pressure Cooker American Beef Stew

The pressure cooker makes beef stew that's short on time, but long on flavor.

Modern Baked Mac and Cheese With Cheddar and Gruyère

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

Kimchi-Brined Fried Chicken Sandwich

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

Pressure Cooker Ground Beef and Bean Chili

The secret is in how you brown the beef.

Mission-Style Carne Asada Burrito

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

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 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.

The Right Way to Toast a Bagel

[email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory.

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.

Thíŋpsiŋla: The Edible Bounty Beneath the Great Plains

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

How the New York slice evolved over the years.

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.

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

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

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.

Finding a Cultural Touchstone in New Mexico's Carne Adovada

On the importance of terroir in New Mexico's signature pork and chile stew.