American

Ralph Lauren's signature burger. At his New York City restaurant, they use a mix of chuck, brisket, and short rib. If you have an awesome butcher, ask him or her to give you a blend, but you’ll get great results with chuck alone. Watch the video here.

In case of sunshine and happiness, make this colorful ice cream float! Spiking it with some booze makes it even tastier.

The best pie crust doesn't require special equipment. Using your hands is the best way to ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked. Use the force!

To guarantee perfect scoops, temper your ice cream on the counter for 5–10 minutes.

Pour in the soda slowly, allowing it to cascade over the ice cream, then top off until the glass is full.

Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.

Our favorite Bloody Mary is an instant classic. Great-quality tomato juice, bright lemon juice, savory Worcestershire, and a tangy hot sauce deliver on all fronts.

We wanted a recipe that was a better expression of “primavera,” literally "spring" in Italian. We swapped the oft used tomatoes and angel hair pasta for sturdy linguini and the first of spring’s green offerings.

This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella. For a more kid-friendly cake, use milk chocolate. This is part of BA's Best, a collection of our essential recipes.

Icing on top and in the middle, sides left bare: This modern-looking style shows off the cake’s decadent (and perfectly even) chocolate layers.

The genius part of this rich and moist sheet cake recipe is the “reverse creaming” method. Instead of creaming butter and sugar before adding the liquid ingredients and flour, you’ll gradually add the liquid ingredients into the flour. As a result, the cake bakes almost perfectly flat—no domed tops, no layers to trim.

What Is American food? How do you explain it to the rest of the world? At the 2015 World's Fair in Milan, American food means food trucks. Here's why.

This bread was the talk of the BA office for a few months (in the best possible way). Some quick tips: Use the ripest bananas possible and tent the bread with foil if it’s browning too quickly.

Who says gremolata has to have parsley and lemon? No one who’s tried this crunchy Thai-influenced pea salad recipe.

Boredom? Never. Try swapping in baby turnips for the radishes and kale or Swiss chard for the mustard greens in this effortless dish.

It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.

Talk about a spring chicken. The sour-sweet rhubarb butter seasons and bastes the meat as the bird roasts.

Equal parts fruit crumble and coffee cake, this not-too-sweet dessert starts out bright pink but bakes to a toasty golden brown.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

Tandem Coffee + Bakery’s coconut cream pie recipe riffs on the classic in all the right ways. 

No need to buy preflavored vodka; we got great results making our own.

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.)