American 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. Stella Parks
American Traditional Scottish-Style Oatmeal With Butter Oatmeal at its simplest, and arguably most delicious. Daniel Gritzer
American Florentine Omelette With Spinach and Cheese The classic American diner spinach-and-cheese omelette. Daniel Gritzer
American Cook's Illustrated's Foolproof Pie Dough The secret to this pie dough? Vodka. The Serious Eats Team
American Spinach and Artichoke Grilled Cheese Sandwiches Cheesy spinach and artichoke dip, in sandwich form. Stella Parks
American 30-Minute Pressure Cooker Split Pea and Ham Soup Creamy comfort in 30 minutes or less. J. Kenji López-Alt
American The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Slow-cooked shredded skirt steak topped with corn bread flavored with browned butter. J. Kenji López-Alt
American Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère Cheesy, gooey, crisp-crusted, and satisfying. Daniel Gritzer
American Simple Unsweetened Applesauce A no-fuss recipe for homemade applesauce that's miles above the jarred stuff. Max Falkowitz
American Thick and Fluffy Pancakes From Homemade Pancake Mix DIY pancake mix for the fastest, easiest breakfast in town. Stella Parks
American Shrimp Po' Boys These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness. Sasha Marx
American Flour Frosting (a.k.a. Ermine Frosting) A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar. Stella Parks
American Creamy Irish-Style Oatmeal With Brown Sugar A morning indulgence that's creamy and lightly sweetened with brown sugar. Daniel Gritzer
American Smothered Turkey Wings Rich, tender, and covered in gravy. If only every turkey could say the same. Amethyst Ganaway
American Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust Deeply flavored, meaty chili and cornbread all rolled into one. J. Kenji López-Alt
American Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day All you need to know to make a Saint Patrick's Day feast. J. Kenji López-Alt
American Classic Rich and Silky Potato Gratin (Scalloped Potatoes) Creamy and rich layers of potato and cheese. Sohla El-Waylly
American Lemon-Ricotta Cheesecake A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta. Stella Parks
American Maryland Fried Chicken With White Gravy Maryland fried chicken = chicken-fried chicken. Daniel Gritzer
American Split Pea and Ham Soup A traditional, comforting split pea soup with ham. J. Kenji López-Alt
American 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. Linda Civitello
American Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu A Thanksgiving menu that takes inspiration from the South. Yasmine Maggio
American 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. Miranda Kaplan
American How to Make a Wursthall-Style Smashed Burger Make smash burgers the Wursthall way. J. Kenji López-Alt
American How to Build a Better Breakfast Burrito, Your Way Want to create your own breakfast burrito? Here's how to do it. Daniel Gritzer
American The Tuna Melt Manifesto: 7 Ways to Improve Your Melt The tuna-salad and melted-cheese rules to live by. Daniel Gritzer
American 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. Stella Parks
American Shell Game: How to Serve Oysters on the Half-Shell at Home For easy entertaining, bring the raw bar home. Sasha Marx
American The Right Way to Toast a Bagel [email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory. J. Kenji López-Alt
American The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up) There's grilled cheese, and then there's grilled cheese. Let us show you the difference. J. Kenji López-Alt
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
American 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. Kayla Stewart
American Why You Should Really Own a Smoker Make your best barbecue ever using a smoker. Joshua Bousel
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
American State of the Slice, Part 1: A Slice of New York Pizza History How the New York slice evolved over the years. Ed Levine
American 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. Linda Civitello
American Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation The un-Japanese restaurant gives diners what they want: a good time. Sho Spaeth
American 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. Kayla Stewart
American Finding a Cultural Touchstone in New Mexico's Carne Adovada On the importance of terroir in New Mexico's signature pork and chile stew. Megan Kamerick
American 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. Stella Parks
American Traditional Scottish-Style Oatmeal With Butter Oatmeal at its simplest, and arguably most delicious. Daniel Gritzer
American Florentine Omelette With Spinach and Cheese The classic American diner spinach-and-cheese omelette. Daniel Gritzer
American Cook's Illustrated's Foolproof Pie Dough The secret to this pie dough? Vodka. The Serious Eats Team
American Spinach and Artichoke Grilled Cheese Sandwiches Cheesy spinach and artichoke dip, in sandwich form. Stella Parks
American 30-Minute Pressure Cooker Split Pea and Ham Soup Creamy comfort in 30 minutes or less. J. Kenji López-Alt
American The Best Tamale Pie With Braised Skirt Steak, Charred Corn, and Brown Butter Cornbread Crust Slow-cooked shredded skirt steak topped with corn bread flavored with browned butter. J. Kenji López-Alt
American Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère Cheesy, gooey, crisp-crusted, and satisfying. Daniel Gritzer
American Simple Unsweetened Applesauce A no-fuss recipe for homemade applesauce that's miles above the jarred stuff. Max Falkowitz
American Thick and Fluffy Pancakes From Homemade Pancake Mix DIY pancake mix for the fastest, easiest breakfast in town. Stella Parks
American Shrimp Po' Boys These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness. Sasha Marx
American Flour Frosting (a.k.a. Ermine Frosting) A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar. Stella Parks
American Creamy Irish-Style Oatmeal With Brown Sugar A morning indulgence that's creamy and lightly sweetened with brown sugar. Daniel Gritzer
American Smothered Turkey Wings Rich, tender, and covered in gravy. If only every turkey could say the same. Amethyst Ganaway
American Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust Deeply flavored, meaty chili and cornbread all rolled into one. J. Kenji López-Alt
American Corned Beef Brisket, Potatoes, Cabbage, and Carrots for St. Patrick's Day All you need to know to make a Saint Patrick's Day feast. J. Kenji López-Alt
American Classic Rich and Silky Potato Gratin (Scalloped Potatoes) Creamy and rich layers of potato and cheese. Sohla El-Waylly
American Lemon-Ricotta Cheesecake A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta. Stella Parks
American Maryland Fried Chicken With White Gravy Maryland fried chicken = chicken-fried chicken. Daniel Gritzer
American Split Pea and Ham Soup A traditional, comforting split pea soup with ham. J. Kenji López-Alt
American 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. Linda Civitello
American Collards, Cornbread, and Sweet Potato Pie: A Southern Thanksgiving Menu A Thanksgiving menu that takes inspiration from the South. Yasmine Maggio
American 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. Miranda Kaplan
American How to Make a Wursthall-Style Smashed Burger Make smash burgers the Wursthall way. J. Kenji López-Alt
American How to Build a Better Breakfast Burrito, Your Way Want to create your own breakfast burrito? Here's how to do it. Daniel Gritzer
American The Tuna Melt Manifesto: 7 Ways to Improve Your Melt The tuna-salad and melted-cheese rules to live by. Daniel Gritzer
American 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. Stella Parks
American Shell Game: How to Serve Oysters on the Half-Shell at Home For easy entertaining, bring the raw bar home. Sasha Marx
American The Right Way to Toast a Bagel [email protected] explores the best way to reheat bagels and restore fresh-from-the-oven glory. J. Kenji López-Alt
American The Art of the Perfect Grilled Cheese (Plus 20 Variations to Shake Things Up) There's grilled cheese, and then there's grilled cheese. Let us show you the difference. J. Kenji López-Alt
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
American 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. Kayla Stewart
American Why You Should Really Own a Smoker Make your best barbecue ever using a smoker. Joshua Bousel
American How to Buy, Use, and Care for a Meat Grinder Grind your own meat for juicier sausages and more flavorful burgers. J. Kenji López-Alt
American State of the Slice, Part 1: A Slice of New York Pizza History How the New York slice evolved over the years. Ed Levine
American 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. Linda Civitello
American Easy, Peasy, Japanese-y: Benihana and the Question of Cultural Appropriation The un-Japanese restaurant gives diners what they want: a good time. Sho Spaeth
American 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. Kayla Stewart
American Finding a Cultural Touchstone in New Mexico's Carne Adovada On the importance of terroir in New Mexico's signature pork and chile stew. Megan Kamerick