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.
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 classic sweet-and-savory breakfast sandwich swaps the bread for crepes.
Cheesy spinach and artichoke dip, in sandwich form.
Steam your crabs to perfection.
A better vegetarian answer to the turducken.
The key to frozen cookies that won't chip a tooth.
Don't let the simplicity fool you: This soup is deeply nutty and rich.
Oysters Rockefeller get a Mexican-inflected makeover.
An earthy, savory treatment for an earthy grain.
We cook this brined turkey over applewood for a smoky-sweet bird with picture-perfect mahogany skin.
It's like a French fry, baked potato, and barbecue extravaganza in each bite.
Bacon-jalapeño mac and cheese so easy, you can make it drunk.
Give your leftover Thanksgiving turkey the Reuben treatment.
It's a cheesesteak in every bite!
Cranberries and apples team up in an unexpected way for this wild rice salad.
One pan, a whole spectrum of ingredients and flavors.
Corn and beans are a must; the rest is up to you.
Broiled just to the point of barely bursting.
A blend of contrasting textures and flavors, all in one pan.
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.
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.
The hibiscus flower, the key ingredient in sorrel, evokes a legacy of joy and survival.
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.