American

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

You’re here for the brisket.

It's never let me down—which is how I know it's going to be there for you, too.

We can’t get enough of the smash burger, with a squishy bun and a lacy griddled patty (make that two, actually, to maximize that crispy exterior).

This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.

Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

Open a bottle of Chianti, tuck your napkin under your chin, and dive right in.

A pair of restaurant soul mates if there ever was one.

One city’s humble, but indisputable, iconic dish.

But how could I convince my Italian brother-in-law of this indisputable fact?

The Detroit suburbs have gone through a massive demographic change in the past 60 years. Gino’s has been around during all of it.

So why have I never been visited?

Meet Laura Hartley Maxey and Scott Maxey, one of many couples who got engaged at V’s Italian Ristorante.

We asked the Yale historian who wrote the book Ten Restaurants That Changed America.

It’s out of vogue everywhere, except....

But wait, who’s Bryan?

I look at the way Italian Americans have progressed from a demonized immigrant group to an unquestioned part of the country’s fabric, and I think, Damn, I want that too.