American

These sugared doughnuts are craggy and crunchy on the outside, tender and moist on the inside. Apple butter (not sauce!) is key to their texture and flavor; look for it alongside jams and jellies in the supermarket, or at farmers’ markets, or make your own.

If you’re in a hurry, you can use very strong coffee instead of the espresso, and warmed half and half or cream instead of the steamed milk.

When designer Natalie Chanin and artist Butch Anthony throw a dinner for friends on their rural Alabama farm, it’s a rip-roaring affair that burns long into the night.

This potent New Orleans nightcap is as much about the aromatic absinthe rinse as it is the Cognac and rye.

We’re partial to the grenadine from Jack Rudy Cocktail Co.

Pretty much everyone in the South fights about who’s got the best pimiento cheese recipe. Make these if you want to put the debate to rest.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

Burgers, fries, and pie with a side of the American dream.

Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.

Before you even start making this showstopper of a summer dessert, clear some space in your freezer. For this ice cream cake recipe, you’ll need a spot big enough to park a springform pan that’s filled to the brim.

There’s nothing wrong with a regular tomato-and-mayo sandwich, but this shredded lettuce and Italian vinaigrette masterpiece is worthy too.

This recipe for a hot-weather version of a comfort food classic, chicken-fried steak, is paired with a fresh, no-cook salsa. Looks like gravy, tastes like summer.

This shellfish boil is a one-pot seafood feast that would take hours on a regular stovetop burner.

For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.

You know what most chicken salads are missing? Crunch. Not this one!

Crumble-y, chocolate-y goodness makes this a treat worth getting out of bed for.

Novice bakers, this one’s for you.

Skillet smoking is a chef’s trick that’s easy to do at home.

Energy-packed flaxseed and protein-rich chia seeds give these flapjacks a lot more staying power.

Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.

To use loose leaf tea, substitute ½ teaspoon per bag.

Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.

If you can’t find currants (check the farmers’ market first), use any other berry or a mix.

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.