Native Americans showed the Pilgrims how to cook with maize (corn) and probably taught them to make johnny cake, a dense cornmeal bread whose thick batter is shaped into a flat cake and baked or fried on a griddle. These cakes (basically just fried corn bread) are the perfect vehicle for many toppings. One of my favorites is barbecued duck and cranberry butter. Feel free to make your own cranberry relish, use what’s left over from your holiday meal, or purchase a good-quality prepared one.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.