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.
Freshly shucked oysters are fried until golden-brown, then stuffed into sub-style rolls with creamy rémoulade, crisp lettuce, tomatoes, and pickle chips.
A morning indulgence that's creamy and lightly sweetened with brown sugar.
Brown butter and toasted sugar take this classic vanilla cake to the next level.
Tart and spicy—just what your pulled pork is asking for.
American buttercream crossed with a dark ganache creates a super-chocolaty frosting hybrid.
A fast and simple frosting with just five ingredients.
Creamy and rich layers of potato and cheese.
Light or dark, thick or thin: shrimp étouffée the way you want it.
It's time to kick your TV dinner up a notch.
A cheesy, dialed-up tuna melt. And not just because of the bacon.
Does size matter? When it comes to meatballs on pizza, the answer is yes.
Deeply flavored, meaty chili and cornbread all rolled into one.
Layers of crispy cookies and bittersweet mocha whipped cream—what's not to love?
A simple dry rub that packs a ton of flavor.
A traditional, comforting split pea soup with ham.
These classic American pancakes start with a homemade, shelf-stable mix.
Tender chunks of beef, plenty of beans, and no shortage of flavor.
Grits heavy? They don't have to be.
Celebrate that chill in the air with a loaf of freshly baked bread.
Maryland fried chicken = chicken-fried chicken.
Our favorite easy macaroni and cheese gets a funky Calabrian twist.
A flavorful graham cracker crust that comes together in a snap.
The key to frozen cookies that won't chip a tooth.
Steam your crabs to perfection.
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.