American

Childhood nostalgia gets a modern twist in this zippy, citrusy take on the classic grocery-store-style sugar cookie.

The combination of juicy mixed citrus with sliced avocado and sautéed shrimp is striking and, yes, delicious—but we all know that the bed of crispy rice is why you’re here.

Like the best possible Morning Glory muffins but with grated butternut squash instead of carrot.

Tossed in a sticky, spicy honey glaze, these freezer-aisle fries are our most beloved texture: crispy-gone-soggy. 

This extra-savory take on the Southern classic might be our favorite excuse to buy corn out of season.

This tender, gently spiced cake enrobed in dark chocolate ganache requires that you make your own sweet potato purée. And yes, it’s absolutely worth it.

Sweet, spicy, sausage-y cornbread stuffing with corn nut magic dust for an extra hit of corn flavor.

For anyone who has ever thought they hate Hawaiian pizza: This pie is for you.

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Bryant Terry’s luscious jackfruit tamales are not only a fascinating look at the crossover between Mexican and African American foodways, but proof that truly great tamales don’t require meat.

Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.

Evoke the tropics with one sip of this classic cocktail. 

No frills and no fuss. This banana pudding is the real, decadent deal. 

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

A craveable, shareable, crowd-pleasing pie for every summer picnic and party.

A no-bake icebox cake with fresh raspberries and smooth caramel cream to help you beat the summer heat.

We stopped running after ice cream trucks ever since we started dipping chewy, coconut cookie ice cream sandwiches in chocolate.

A French toast walks into a waffle iron and leaves crispier, custardy, and full of nooks and crannies perfect for catching an all too simple caramel sauce. 

Juneteenth calls for a celebratory Red Drink. Shyretha Sheats’ savory-sweet hibiscus and vermouth cocktail is a party in and of itself.