American

We love the combination of gently cooked and raw strawberries in this not-too-sweet version of the classic dessert.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Like a cinnamon-sugar doughnut in muffin form. You’ve been warned.

If you decide to make this out in the wild, pack the perishables in a cooler.

An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.

Cooking the potatoes in vinegar seasons them from within, and a final drizzle boosts the flavor.

You could use any melting cheese in this grits recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them “Cheesy Grits.”

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

What every other granola wishes it could be—toasty and nutty, with pieces that break into crunchy clusters instead of crumbs.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

This julep riff from Bobby Flay tastes fresh and not too sweet.

Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.

It might sound radical, but adding water to the pan makes total sense: The steam will help cook the burger through, while preserving moisture at the same time.

As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.

Tailor this blue plate special to your taste—you could add spice to the potatoes, sub sausages for bacon, scramble the eggs, omit the onions, or add fresh herbs. While it’s great for brunch (chase it with a nap), we’d also love to eat this for breakfast or dinner.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

To make ahead, freeze the cut-out biscuits in plastic bags. Bake frozen, increasing cooking time to 45–55 minutes. Get the full fried chicken biscuit sandwich recipe served at Pies-N-Thighs restaurant in Brooklyn, New York, here!

From chorizo-spiked queso to skirt steak fajitas, a Tex-Mex menu (from Bar Ama's Josef Centeno) that'll make your Super Bowl party outshine the game itself

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

In defense of Velveeta: It might be lowbrow, but its texture is supreme.