American

Like cheesy grits? These are really, really, really, really cheesy grits. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

The egg-enriched buttermilk mixture makes for an especially crunchy and craggy coating. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

There are many different styles of barbecue and more than one kind of barbecue sauce. This one originated in Alabama, and if you know what’s good for you, you’ll dip your fried chicken in it.

Tart huckleberries add zing to these tender muffins, topped off with a crackly brown sugar–cinnamon crust.

Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser.

To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

Eastern Kentucky–born and –raised chef Colin Perry plies his art now in Montreal at Dinette Triple Crown. The food there taps into traditions of both the far north and the high country South, as in this delectably oh-so-sticky pudding.

This giant pie makes use of two of our favorite fleeting summer fruits.

Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

Turn store-bought ice cream sandwiches and chocolate-peppermint whipped cream into a towering, show-stopping dessert for your Labor Day cookout.

On a cold winter day, this hearty soup is practically a meal in itself.

A toasted bun and steamed lobster—tossed first in melted butter and then in a mayonnaise-based dressing—makes for a sandwich that no one will argue with.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

A bright berry filling and a buttery flaky crust make this hand-held pie totally irresistible.