American

This simple cornbread was designed for making stuffing—it’s easy to cut, not too sweet, and holds together.

A sweet, nutty crumble offers the perfect balance to this uniquely prepared French Toast recipe–optimal for serving at a holiday brunch or as dessert to the main meal. (Or a mid-day snack. We won’t tell.)

Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South’s best breads.

Can't find kefir? Substitute buttermilk or plain yogurt.

Sweet potatoes almost melt as they cook under pressure in the Instant Pot, lending a silky texture and sweet flavor to this harissa-spiced chili.

The creamy flavors of cheesecake meet the fall flavors of pumpkin pie in these indulgent bars.

Roasting turkey in pieces is a great strategy when cooking for a large crowd. You can buy the turkey already cut up, separate two turkeys yourself, or ask your butcher to do the work for you.

This elegant little fall galette is studded with whiskey-soaked cranberries.

Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

This easy Thanksgiving breast is just the right amount to serve two with leftovers, or four for dinner.

If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

Millet and glutinous rice flours form the base of these fried, chicken-studded appetizers.

Steam a mixture of corn, green beans, and tomatoes in a foil pouch alongside butterflied trout for an easy one-sheet-pan dinner.

Put your broiler to work for sizzling steak fajitas that cook on one sheet pan in just 10 minutes.

This pie is both sweet and salty, which is my favorite dessert combination. The smoky bacon, mingling with the spiced apples and bourbon crust, is heavenly.