American

The classic we all know and love—but better.

Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

Custardy eggplant, sweet-tart pomegranate, creamy garlic yogurt, and crispy beef—eggplant naysayers, we're coming for you.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

Featuring cornmeal AND fresh corn kernels.

Brunch, lunch, or dinner, we're never not excited about sweet, garlicky shrimp and cheesy grits.

Meet your new favorite birthday cake.

Split pea soup is a lot like your favorite pair of slippers—it might not look like much, but boy does it make you feel all warm and fuzzy inside.

CINNAMON. CRUMBLE.

Turkey burgers always sound like a great idea, but they too often taste like a fat sawdust patty. No more, friends! Mashing avocado into the turkey mixture helps prevent the meat from shrinking and drying out during cooking, which is why these stay awesomely juicy, even when they’re cooked all the way through.

It's all about that special sauce.

There's cake under there, we swear!

Make this stock recipe ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

The ultimate comfort food. Make this recipe your own depending on what you’ve got in the house. 

Size matters. This isn't the time for a mammoth Oven Stuffer, nor do we want some petite poussin—a 3½–4-lb. bird has the proportions we're after. When the breasts are roasted to perfection, all that dark meat is on-the-nose-done too.