American

This easy, elegant lemon cake takes 10 minutes to pull together and can be made a day in advance.

This recipe takes the fire cracker formula and Caesar-izes it, bringing in the umami punch of Parmesan and the oil from a jar of anchovies.

These air fryer vegetarian wings get dredged in a beer batter, then coated in buttery panko spiked with lemon zest and black pepper.

In this ode to Garrett Popcorn, I use caramelized honey to give the sweet popcorn a toasted accent and melted butter to coat the cheese popcorn in tangy cheddar powder.

A fiery legend steeped in American ingenuity, Buffalo wings are always a good idea. 

Chickpeas provide pops of textural contrast while swimming in an ultra-creamy, just-spicy-enough sauce that comes together quickly in a blender or food processor.

This slow-simmered Southern classic uses just six ingredients (including water) to create rich, timeless flavor. 

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

Yes, it’s safe. Of course, it’s delicious. And with these tips it’s even easier than you imagined.

This comforting, savory rice porridge is the ideal day-after-Thanksgiving dish.

Nobody knows exactly where whoopie pies came from, but we guarantee these marshmallow-stuffed chocolate cakes will go fast.

This take on a poke bowl combines cubes of sashimi-grade raw salmon or smoked salmon with a spicy marinade of Tabasco, sesame oil, and gochujang.

In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

If the cake calisthenics required in most roll cake recipes give you anxiety, this chocolate Swiss roll recipe is for you.

Popular in Iowa, the sour cream and raisin pie was a longtime favorite of Mennonite cooks because its ingredients were always in the pantry and it kept well.

A flavorful brine is the one and only path to truly succulent roast turkey.