American

To spiff up a big, juicy burger, try making this sweet, spicy ketchup, which gets its smoky flavor from dried pasilla...

A quick puree of fresh strawberries and lemon zest creates a delicious fruit floater for this ultra-creamy milk shake...

Thick-cut potato chips in this crust stay more crispy than the standard kind. Salt-and-pepper is delicious here, but ...

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They’re terrific sprea...

This spicy one-pot take on the New Orleans classic, dirty rice, makes a hearty main dish or an excellent accompanimen...

New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, p...

David Kinch playfully combines two New Orleans classics: chicory coffee and beignets. Slideshow: Cooking with Coffee

High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...

Seasoned with black pepper and a sprinkling of Maldon sea salt, the warm biscuits are delicious sandwiching a fried e...

Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatb...

This velvety chowder from chef Dylan Fultineer is thickened with a classic flour-and-butter roux. He packs it with pl...

This puffy, custardy pudding is like eggs, bacon and French toast, all in one dish. It’s also superb the next day. Zo...

Mixologist Eben Freeman makes his sensational riff on the classic old-fashioned with a flavorful maraschino-cherry-an...

Pastry chef Bob Truitt loves anything that includes caramel and ice cream. “But there always needs to be a crunch,” h...

“My great-grandmother made the best Parker House rolls,” says Michael White. Her secret ingredient: instant potato fl...