American

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

The key with tenderloin is making sure it’s not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.

In this cobbler recipe, the batter puffs up around the fruit, creating a cakey top and a gooey base.

Making a batch of barbecued ribs in the Instant Pot is much faster than doing it on the grill, and you can make them any time of the year.

A creamy, healthy take on your family's favorite that you can make in one pot using the Instant Pot.

The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a  smooth cream cheese streaked through with violet swirl of blackberry compote.

It's like a homemade candy bar.

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.

With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.

This cake is an Easter tradition in parts of the South. A dash of ginger and cinnamon adds warming spice and cream cheese frosting finishes it beautifully.

What's the secret to the silkiest scrambled eggs ever? A dollop of cream cheese stirred in right at the end. Piling them onto a sandwich with melted American cheese takes them even further over the top.

This updated chowder recipe is made with buttermilk—which lends brightness to the creamy broth—and smoked trout, giving the soup an extra layer of flavor without any extra work.

Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.