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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?"
5.0
(4.82)
Quick
Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is.
4.0
(4.24)
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.
4.0
(4.1)
Easy
Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.
4.4
(4.39)
Why choose between shortcakes and cobbler when you can have one dessert that combines the best of both?
5.0
(4.98)
Buttery, garlicky, irresistible shrimp scampi—but make it pasta.
4.4
(4.38)
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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.
Myles Tanzer
One city’s humble, but indisputable, iconic dish.
Melissa McCart
But how could I convince my Italian brother-in-law of this indisputable fact?
Tyler Kord
The Detroit suburbs have gone through a massive demographic change in the past 60 years. Gino’s has been around during all of it.
Tracie McMillan
So why have I never been visited?
Claire Carusillo
Meet Laura Hartley Maxey and Scott Maxey, one of many couples who got engaged at V’s Italian Ristorante.
Liz Cook
We asked the Yale historian who wrote the book Ten Restaurants That Changed America.
Paul Freedman
It’s out of vogue everywhere, except....
Bobby Finger
But wait, who’s Bryan?
Alex Beggs
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.
Chris Ying
BA’s wine editor has a not-so-guilty pleasure.
Marissa A. Ross
My summers doing who even knows what at Bertucci’s.
Hilary Cadigan
How do you keep the old customers while also courting the new? Ask 73-year-old restaurateur Frank Guido.
Jen Doll
At Frankies 457 Spuntino in Brooklyn, the real fun starts when the after-dinner drinks hit the table.
Andrew Knowlton
Silvio Frlic has worked at Brooklyn red sauce stalwart Bamonte’s for 41 years. Silvio Frlic has seen some things.
Hilary Cadigan
But how does it even make sense for them to offer this?
Sarah Jampel
Friday night at Camille’s, a Providence, Rhode Island, red sauce legend more than a century in the making.
Molly Birnbaum