American

Meet the 2017 dessert of the year, from Tartine Manufactory in San Francisco.

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

Shellfish and pork are a power duo. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.

These three-ingredient biscuits work with any cobbler.

Plus: the secret ingredient for a much creamier flavor.

Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.

Eat standing up, ideally over the sink.

Having a ton of people over? Here's your dinner plan.

A special type of gin brings out the flavors of the peach and make this cocktail extremely crushable.

In case you were wondering, yes, it must be Hellmann’s.

This tart recipe is the adult version of the toaster snack you loved as a kid but with a lot less sugar.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.

Pimento cheese and Mint Juleps are great, but there's more where that came from.

Start with a Japanese spa in Santa Fe, end with a chic hotel in Austin, and try all the incredible tamales, tequila, and Texas BBQ you can't miss along the way.

Angel food cake is so simple, but the specific ingredients and equipment matter.

Too many morning buns for your crowd? This recipe halves easily.