American

Tender, nutty, and studded with caramel-glazed apple halves, Claire Saffitz’s apple cake is the best apple cake. (There, we said it.)

Whether you know it as American Chop Suey, Chili Mac, or American Goulash, this deeply flavorful, super-comforting pasta dish is greater than the sum of its humble parts.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.

A straight-down-the-middle, nostalgic-tasting tomato soup with long-cooked flavor and a short cook time.

Want crispy-spicy chicken wings without having to deep-fry at home? We got you.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

Pumpkin Spice Bread gets all grown up thanks to the addition of fresh ginger in this super-moist no-fuss bread with a crunchy pumpkin seed topping.

Every cook should have at least one good dessert up their sleeve, and this classic, lightly-glazed lemon pound cake should be yours.

A slice of apple pie with a slab of sharp cheddar on it is one of life’s great gastronomical treasures.

This no-bake pie is incredibly easy to make and will keep for over a week in the freezer.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

Applying the classic steakhouse butter-basting technique to slabs of butternut squash turns it into a hearty vegetarian main.

Yes, you can eat butternut squash raw!

The most delicious solution to summer squash fatigue.