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.

Traditional Scottish-Style Oatmeal With Butter

Oatmeal at its simplest, and arguably most delicious.

Thick and Creamy Tomato Soup

Pure, comforting, and classic.

Florentine Omelette With Spinach and Cheese

The classic American diner spinach-and-cheese omelette.

Cook's Illustrated's Foolproof Pie Dough

The secret to this pie dough? Vodka.

Spinach and Artichoke Grilled Cheese Sandwiches

Cheesy spinach and artichoke dip, in sandwich form.

30-Minute Pressure Cooker Split Pea and Ham Soup

Creamy comfort in 30 minutes or less.

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.

Spaghetti With Canned-Clam Sauce

Can it about canned clams and their cwality!

Classic Baked Macaroni and Cheese Casserole With Cheddar and Gruyère

Cheesy, gooey, crisp-crusted, and satisfying.

Simple Unsweetened Applesauce

A no-fuss recipe for homemade applesauce that's miles above the jarred stuff.

Thick and Fluffy Pancakes From Homemade Pancake Mix

DIY pancake mix for the fastest, easiest breakfast in town.

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.

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

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

Creamy Irish-Style Oatmeal With Brown Sugar

A morning indulgence that's creamy and lightly sweetened with brown sugar.

Awendaw Soufflé (Grits Soufflé)

Grits heavy? They don't have to be.

Smothered Turkey Wings

Rich, tender, and covered in gravy. If only every turkey could say the same.

Quick and Easy Skillet Tamale Pie With Brown Butter Cornbread Crust

Deeply flavored, meaty chili and cornbread all rolled into one.

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.

Tri-Tip Beef Roast With Shallot Jus

Because we can't always afford prime rib.

Classic Rich and Silky Potato Gratin (Scalloped Potatoes)

Creamy and rich layers of potato and cheese.

Lemon-Ricotta Cheesecake

A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.

Maryland Fried Chicken With White Gravy

Maryland fried chicken = chicken-fried chicken.

Split Pea and Ham Soup

A traditional, comforting split pea soup with ham.

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.