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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.
Simple, low-stress, and eminently satisfying.
Buffalo wings that are spicy-hot on the outside and supremely tender and juicy within.
Pure, comforting, and classic.
A thick and creamy, whipped cream–like frosting made with neither eggs nor powdered sugar.
Maximum crust and maximum flavor.
These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.
DIY pancake mix for the fastest, easiest breakfast in town.
Celebrate that chill in the air with a loaf of freshly baked bread.
Don't let the simplicity fool you: This soup is deeply nutty and rich.
Because we can't always afford prime rib.
A no-fuss recipe for homemade applesauce that's miles above the jarred stuff.
A New England classic that ought to be eaten everywhere.
Hazelnut oil is just one of the special ingredients in these rich and nutty ice cream cones.
A traditional, comforting split pea soup with ham.
A different sort of banana pudding for those who love warm, cozy desserts.
Oatmeal at its simplest, and arguably most delicious.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
Imitation is the sincerest form of flattery for this New Orleans classic.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
A morning indulgence that's creamy and lightly sweetened with brown sugar.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
American buttercream crossed with a dark ganache creates a super-chocolaty frosting hybrid.
Cranberries and apples team up in an unexpected way for this wild rice salad.
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.