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 cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
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.
So easy, it's practically done before you start.
DIY pancake mix for the fastest, easiest breakfast in town.
Maximum crust and maximum flavor.
Just as fast as the blue box, but way, way better.
Simple, low-stress, and eminently satisfying.
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.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
A fast and easy recipe for old-school chocolate chip cookies.
Fluffy, tender, and hearty.
Buffalo wings that are spicy hot on the outside and supremely tender and juicy within.
Cheesy, gooey, crisp-crusted, and satisfying.
The secret to this pie dough? Vodka.
The pressure cooker makes beef stew that's short on time, but long on flavor.
A special salt is the key to this amazingly easy mac and cheese.
A New England classic that ought to be eaten everywhere.
Bacon-jalapeño mac and cheese so easy, you can make it drunk.
Creamy comfort in 30 minutes or less.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
The secret is in how you brown the beef.
These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.
We ordered everything on the (secret) menu.
How the New York slice evolved over the years.
In light of a recent "best fried chicken in the U.S." snub, our fearless leader defends the legacy of Gus's World Famous Fried Chicken in Memphis.
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.
Make your best barbecue ever using a smoker.
Grind your own meat for juicier sausages and more flavorful burgers.