American

This simple, moist banana bread recipe can also be baked in three small (5¾x3¼”) loaf pans, which is how you’ll find them at Julia’s stand; cooking time will be 40–50 minutes. For the deepest flavor, use ripe bananas with lots of freckles.

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.

Using frozen berries in desserts is a clever way to add flavor and vibrant color in colder months. Choose a mild honey, such as clover or orange blossom, to let the fruits shine.

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars.

Warm spices, supersweet Sun Gold tomatoes, and a short cooking time reinvent the ordinary marinara.

The Giant Bean Succotash is the ideal way to use up summer’s bounty.

This recipe calls for baking one giant cookie, a way to ensure even, consistent ice cream sandwiches.

Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”

At farmers’ markets, look for Golden Bantam or Silver Queen varieties to make this tarragon creamed corn recipe.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

We can't decide if we like ice cream pie or ice cream cake better, so we'll just eat both.

Beef brisket and a backyard smoker: It doesn't get any more "Texas" than that.

Avoid rookie mistakes when it comes to barbecuing chicken. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

We love the way this recipe revamps a standard BLT.

Chef Gabrielle Hamilton road-trips across the South, getting herself invited into people's kitchens in her search for the soul of the home cook

Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

Using chicken thighs instead of breasts ensures juicy cutlets, and the best chicken parm recipe you'll ever make.