From potato salad, burgers, and meatloaf, to donuts and mac and cheese, these are the classic American recipes we come back to over and over again.
This is not the time to hold back on the butter or the garlic.
Thick, hearty, loaded with flavor, and entirely customizable.
No need to go in search of a slice joint, you can make a New York-style pizza at home any time you want, starting with this perfectly calibrated recipe for the sauce.
Red beans and rice are good right away, but they're even better the next day.
So easy, it's practically done before you start.
A fast and easy recipe for old-school chocolate chip cookies.
Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
Maximum crust and maximum flavor.
A flavorful graham cracker crust that comes together in a snap.
Take a trip to Beantown's greatest bean dish.
Rice and beans and a whole lot more.
Light or dark, thick or thin: shrimp étouffée the way you want it.
Finally, a Western omelette a cattle-driver would approve of.
Smooth, creamy, and buttery grits are just a few steps away.
The monster truck of burritos, filled with rice, beans, grilled beef, and more.
Just as fast as the blue box, but way, way better.
Grits heavy? They don't have to be.
Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.
These classic American pancakes start with a homemade, shelf-stable mix.
Fluffy, tender, and hearty.
A modern approach to one of America's most iconic desserts.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
French fries, crispy pan pizza, and a peanut butter shake: What to make to accompany Eighth Grade.
A Thanksgiving menu that takes inspiration from the South.
Baked ziti, chicken parm, juicy meatballs, and all the rest of our favorite Italian-American delights.
Make smash burgers the Wursthall way.
Want to create your own breakfast burrito? Here's how to do it.
The tuna-salad and melted-cheese rules to live by.
The benefits of mixing and matching recipes when you want to make something totally new.
For easy entertaining, bring the raw bar home.
.@thefoodlab explores the best way to reheat bagels and restore fresh-from-the-oven glory.
There's grilled cheese, and then there's grilled cheese. Let us show you the difference.
Grind your own meat for juicier sausages and more flavorful burgers.
Through historical recipes and profiles of Black American chefs, home cooks, cooking school teachers, cookbook authors, and more, Jubilee reconstructs the true narrative of African American culinary history.
Make your best barbecue ever using a smoker.
A guide to different burrito styles.
The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.
How the New York slice evolved over the years.
The un-Japanese restaurant gives diners what they want: a good time.
On the importance of terroir in New Mexico's signature pork and chile stew.