American

A pile of red and blue berries tops off a cloud of white whipped cream in this blueberry-filled bit of glory

If your grill is large enough, you can bang out all 12 slices of French toast in just a few minutes. While any white bread is delicious here, brioche and challah make especially custardy toasts.

Smoked almonds highlight the bananas' grilled flavors in this 5-ingredient dessert. While you can grill ripe bananas that have some black spots, they're easier to move around if they are completely yellow and slightly firm.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Smoky, sweet, crusty, and beefy, with charred bones to gnaw on: If this isn't a perfect steak, we don't know what is.

Liquid from the grated corn enriches and helps thicken the grits; fresh corn added at the end makes for nice bites.

Chef Eli Kulp's upgrade on the classic egg sandwich, which he dubs The Hickory Town, is named after the historical handle for Lancaster, PA. You'll have extra gherkin mayo leftover—save it for your next sandwich.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

Sandwich this burger between English muffin halves or serve with lots of arugula.

For a hash with crisp texture, fold in the browned bits from the bottom of the pan.

Lamb's-quarters is a common weed that is being rediscovered as the super-food it was reputed to be centuries ago. It goes by many names, but the most descriptive is wild spinach because that's exactly what it tastes like: Spinach, only way better! If you like creamed spinach, you'll love creamy lamb's-quarters, baked under a cheesy crumb crust.

Blitzing your marinade in a food processor will give you the most flavor with the least effort. This thick paste thins into a vibrant steak sauce as the meat cooks.

Keep the husk on for perfectly steamed kernels. Grill it naked for sweeter nuggets.

This fish is topped with cilantro, but it's also great with pickled ginger.

Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.

Butter beans are among the late-summer treasures in Charleston. For this simple, satisfying side, use the small green kind (or frozen baby lima beans in the off-season).

Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.

An homage to the breaded and baked fish at Luby's cafeteria in Texas, this tilapia goes Tex-Mex with a salty corn-chip crust.

An overnight soak in buttermilk and a few key spices makes for the most flavorful, tender fried chicken.