American

A signature item on the lunch menu of Chicago’s famed Chop House, this salad is perfect for a hearty meal, day or night. The classic pairing of blue cheese and steak gets extra oomph from a zesty spice mixture. If you are expecting guests, throw the butter-drenched beef tenderloins on a hot grill for a minute or two before serving for a hint of smoky flavor, and pair the dish with a full-bodied red wine.

Transform plain chicken breasts into a new feast with this succulent take on the pot pie. Make the filling the night before, then get to work on the aromatic herb crust, stuffed with thyme and butter. The pie demands a fair amount of preparation, but efforts will be rewarded with high praise. Halve the measurements for a weeknight dinner for the kids, or make the whole recipe to serve a crowd of eager guests. And feel free to throw in whatever produce you have on hand.

No trip to South Carolina’s Low-Country is complete without a nibble of the region’s famed shrimp and grits. This recipe, from the Boathouse in Charleston, South Carolina, uses smoked andouille sausage and green hot pepper sauce to provide the essential kick, while a generous cup of whipping cream mellows the heat and smoothes the grits. Serve this for a casual dinner party, or use it to liven up a midweek meal. Epicurious members also serve this with pasta or polenta.

This flavorful, filling stew was developed by home cook Jennifer Smith of Tyler, Texas, who hit on the perfect balance of jalapeño heat, aromatic cumin, and stick-to-your-ribs black beans. Best of all, it’s a budget-friendly weeknight dish made of ingredients you probably have in your pantry. Jennifer’s secret weapon: “A can of flavored diced tomatoes. They’re great in chili and my black bean soup. I keep plenty of pantry staples, garlic, and herbs on hand to spice up whatever I’m making.” Serve this soup over rice and some crusty bread for a simple meal, and you’ll have healthy leftovers for lunch.

Epicurious member Marsha Klein of Barrington, Rhode Island, shared her everything-but-thekitchen-sink banana bread with our community, and it quickly became popular. Toasted walnuts and chocolate chips add texture, but this flexible recipe can easily be adapted to a baker’s whim. The chocolate-averse can substitute dried fruit—golden raisins or blueberries—for the chips; the nut-allergic, shredded coconut; the health-conscious, white whole-wheat flour.

A satisfying budget-friendly Southern supper with leftovers that pack up easily for lunch the next day—what else could you ask for? This one-pot feast is packed with turkey, rice, and peppers, plus a little cayenne for spice. If you don’t like turkey, use chicken instead and add a dash of smoked paprika or lean bacon for a warm, earthy effect.

Get a full serving of the Southwest with this bowl of beans, barley, and chicken from Epicurious member Mike Kubin. This hearty soup is perfect for midweek eating. If you prefer a meatless version, simply omit the chicken and substitute vegetable broth for the chicken stock. You can even bump up the bean count for additional protein—and extra fiber. Store any leftovers in the fridge, and take this soup to work for lunch.

Take full advantage of summer’s bounty with this luscious pie that needs only 40 minutes of active prep time. Choose the ripest seasonal berries from the farmers’ market to create the gooey filling—the tartness of blackberries will perfectly mix with the sweetness of sugar and tapioca.

This soul-satisfying, butter-crusted, fruit-filled dessert is a straight-up American classic. The flaky, beautifully woven topping offers a tempting peek of whole cherries in all their fresh, tart glory, with none of the gelatinous, sticky-sweet filling you find in most cherry pies. It’s so easy and popular you might want to double the recipe and make two.

“This recipe will prove all meatloaf doubters wrong!” says Epicurious member Jamie Monahan, of Martinez, California. She has perfected it over the years and it combines sweet and smoky flavors harmoniously. Serve with mashed potatoes and roasted carrots—and if you have leftovers, slice onto crusty bread for a stick-to-your-ribs sandwich.

Bright orange, cooling mint, sweet raisins, and earthy pecans—yep, this wild rice salad by Epicurious member Jruz has pretty much nothing in common with the salty kitchen-sink rice salad from the school cafeteria. Try this alongside pork tenderloin or roasted poultry for a welcome change from starchy mashed potatoes.

Here’s a sweet Southern dish from the heart of Texas; the recipe originated from the Dallas-based mother of a friend of Epicurious member Tina Jones. The spuds are baked with a blend of milk, vanilla, sugar, and butter, and topped with a crunchy walnut topping. This goes with almost any roasted meat.

From Southern food aficionado John T. Edge, this recipe calls for bitters such as collards, mustard greens, and kale and then amps up the flavor with red pepper flakes, garlic, and crunchy bacon. Homemade béchamel sauce sends it over the top. Serve this as a savory addition to any winter feast in place of the usual creamed spinach; it’s a spectacular pledge-of-undying-love-to-the-chef kind of dish.

A chocoholic’s dream, these cookies from renowned Seattle chef Tom Douglas incorporate melted chocolate, cocoa powder, and chocolate chips. The soft and chewy, decadently fudgy texture makes them brownie-like, and their generous size will satisfy the strongest of chocolate cravings. For a smaller cookie, use a tablespoon to portion the dough and reduce the baking time by a few minutes. Wrap either size cookie in parchment or wax paper and tie with a pretty ribbon to create a sweet edible gift, but be warned: if you take even one bite, you’ll want to keep them all for yourself.

Homey, comforting, chocolatey goodness: that’s Mama Braun’s Christmas fudge, as captured by her daughter and Epicurious member Meridith Braun Schmalz of Ontario, Canada. As one of seven children raised on a farm in Idaho, Schmalz grew up with this fudge recipe and considers it the best there is—maybe it’s the mellow butterscotch, maybe it’s the gooey marshmallow, or maybe it’s just the dense but crumbly fudge consistency. Any way you cut it, it’s a fabulous baked gift.

A much-loved brainchild of the legendary cookbook author Dorie Greenspan, this recipe features a dense, peanut-studded cake topped with a creamy layer of peanut butter, which is in turn topped with a thick, rich ganache. The recipe yields 30 pieces, but you can cut the brownies into even smaller squares for larger parties.

The perfect slice of pecan pie delivers a dollop of nutty sweetness with every bite. Our version calls for orange zest, which adds a sprightliness to this holiday staple. The pecan halves will rise to the top of the rich custard filling for an attractive display. It’s fine to use frozen crust when you need to save time, but make your own pastry for a truly delightful dessert.

For your next Tex-Mex dinner, opt for this colorful summer salsa that features seasonal ingredients such as avocado, green onions, and mango. Serve it with black beans and rice, or heap it on jerk chicken or grilled fish for a fresh and healthy lunch or dinner any night of the week.

Maque choux, a traditional Cajun dish of fresh corn, stewed tomatoes, and tender okra, is guaranteed to bring a burst of juicy heat to herb-roasted chicken or a meaty white fish. Mop up the savory side with a corn muffin or pair it with freshly grated Parmesan cheese. Requiring nothing more than chopping and sautéing, this side is an easy go-to dish for summertime fare.