American

These are extra saucy and a little sweet like the original SpaghettiOs, but with grown-up flavors all around.

If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.

You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.

The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

This delicious 'fudgsicle' recipe basically produces really fudgy chocolate ice cream...on a stick.

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

To answer your question, yes, homemade is way better. This sauce pairs perfectly with Buxton Hall's Hushpuppies. Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

The pieces of butter in the batter melt as the hushpuppies fry, making them extra moist and luscious. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. 

Impressive doesn’t necessarily mean hard. The curd can be made at least a day ahead, as can the crust. Divide up the work, stay cool, and knock ‘em dead with the presentation. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Like your desserts extra-salted? Just keep adding more and tasting the butterscotch until you reach your personal sweet-salty threshold.

Makes you wonder why you would ever serve cold pudding again.

After testing with lots of other brands, these cookies are best when made with Cup4Cup gluten-free flour.

There’s no point in hiding the truth—each shake contains half a pint of ice cream. If that’s too rich for your taste, divide recipe between 4 glasses instead.

There is no better beach, picnic, or party sandwich: It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. 

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

Today's foodcast episode is all about the best eating day of the year: July 4th.

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

This week, we're going deep on vegetables with two Southern chefs who know 'em best.

The real key here is to use the best-quality tuna you can find. When in doubt, ask your fishmonger if he would eat it raw. If the answer is no, neither should you.