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

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

Thanksgiving Stuffed Roast Pumpkins

A better vegetarian answer to the turducken.

Thick and Creamy Tomato Soup

Pure, comforting, and classic.

Low-and-Slow Pulled Pork (Smoked Pork Shoulder)

Silky and tender threads of smoked pork, studded with crunchy bits of bark.

Yeasted Pumpkin Bread

Celebrate that chill in the air with a loaf of freshly baked bread.

Can I Cook It? Yes, You Clam! Pasta With Canned-Clam Sauce

Can it about canned clams and their cwality!

Creamy Banana Pudding

A different sort of banana pudding for those who love warm, cozy desserts.

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.

Salisbury Steak With Mushroom Brown Gravy

It's time to kick your TV dinner up a notch.

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.

Lemon-Ricotta Cheesecake

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

Traditional Scottish-Style Oatmeal With Butter

Oatmeal at its simplest, and arguably most delicious.

American Chop Suey (Macaroni, Beef, and Cheese Skillet Casserole)

A New England classic that ought to be eaten everywhere.

Waffle Cone Recipe

Hazelnut oil is just one of the special ingredients in these rich and nutty ice cream cones.

Light and Silky Banana Crémeux

This whipped pudding is creamy and light with a bold banana flavor.

Easy No-Bake Cheesecake

Simple, low-stress, and eminently satisfying.

Tri-Tip Beef Roast With Shallot Jus

Because we can't always afford prime rib.

Jewish Deli–Style Tuna Melt With Relish, Dill, Celery, and Swiss

A celebration of Jewish deli flavors, in hot melted tuna salad-and-cheese form.

Classic Rich and Silky Potato Gratin (Scalloped Potatoes)

Creamy and rich layers of potato and cheese.

30-Minute Pressure Cooker Split Pea and Ham Soup

Creamy comfort in 30 minutes or less.

American-Style Chocolate Buttercream

American buttercream crossed with a dark ganache creates a super-chocolaty frosting hybrid.

How to Make the Fluffiest Florentine Omelette

The classic American diner spinach-and-cheese omelette.

Creamy Irish-Style Oatmeal With Brown Sugar

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

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

Let Kenji Show You How to Make the Wursthall 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.

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.

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.

Benihana and the Question of Cultural Appropriation

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

Finding a Cultural Touchstone in New Mexico's Carne Adovada

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