American

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.

Homemade cottage cheese just tastes better than store-bought. Use the best dairy you can find for the creamiest flavor.

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.