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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.
Red beans and rice are good right away, but they're even better the next day.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
So easy, it's practically done before you start.
Thick, hearty, loaded with flavor, and entirely customizable.
Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches.
This chili brings together a rich, complex chili flavor; a robust beefy character; and creamy, tender beans that stay intact.
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.
The secret to this pie dough? Vodka.
A modern approach to one of America's most iconic desserts.
Just as fast as the blue box, but way, way better.
A fast and easy recipe for old-school chocolate chip cookies.
The pressure cooker makes beef stew that's short on time, but long on flavor.
Cheesy, gooey, crisp-crusted, and satisfying.
A special salt is the key to this amazingly easy mac and cheese.
Give your leftover Thanksgiving turkey the Reuben treatment.
Fluffy, tender, and hearty.
Use a food processor to make ultra-thin chocolate chip cookies that are delicate and crisp.
The secret is in how you brown the beef.
Creamy comfort in 30 minutes or less.
Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.
Creamy and rich layers of potato and cheese.
The benefits of mixing and matching recipes when you want to make something totally new.
For easy entertaining, bring the raw bar home.
[email protected] 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.
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.
Make your best barbecue ever using a smoker.