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.
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.
This is not the time to hold back on the butter or the garlic.
So easy, it's practically done before you start.
Red beans and rice are good right away, but they're even better the next day.
Thick, hearty, loaded with flavor, and entirely customizable.
Maximum crust and maximum flavor.
Take a trip to Beantown's greatest bean dish.
Finally, a Western omelette a cattle-driver would approve of.
Fluffy, tender, and hearty.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Just as fast as the blue box, but way, way better.
A fast and easy recipe for old-school chocolate chip cookies.
The monster truck of burritos, filled with rice, beans, grilled beef, and more.
Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
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.
Smooth, creamy, and buttery grits are just a few steps away.
Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.
The classic American diner spinach-and-cheese omelette.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
A special salt is the key to this amazingly easy mac and cheese.
Can it about canned clams and their cwality!
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.
Over-harvesting threatens to endanger a beloved springtime ingredient.
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.
How the New York slice evolved over the years.
The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.
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.