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.
The secret to this pie dough? Vodka.
Hazelnut oil is just one of the special ingredients in these rich and nutty ice cream cones.
Cheesy, gooey, crisp-crusted, and satisfying.
Silky and tender threads of smoked pork, studded with crunchy bits of bark.
Can it about canned clams and their cwality!
A different sort of banana pudding for those who love warm, cozy desserts.
For more meatball flavor, break some meatballs down into the sauce.
All you need to know to make a Saint Patrick's Day feast.
DIY pancake mix for the fastest, easiest breakfast in town.
An American sandwich classic.
Pure, comforting, and classic.
A no-fuss recipe for homemade applesauce that's miles above the jarred stuff.
Creamy comfort in 30 minutes or less.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
A New England classic that ought to be eaten everywhere.
These classic po' boys feature big, juicy shrimp which are double dredged in a mixture of flour and cornmeal for extra crispiness.
The pressure cooker makes beef stew that's short on time, but long on flavor.
A celebration of Jewish deli flavors, in hot melted tuna salad-and-cheese form.
The secret is in how you brown the beef.
Rich, tender, and covered in gravy. If only every turkey could say the same.
Creamy and rich layers of potato and cheese.
Because we can't always afford prime rib.
Oatmeal at its simplest, and arguably most delicious.
Crisp, flaky filets of fried white fish meet creamy rémoulade and crisp, fresh toppings in this classic po' boy.
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.