American

Serious about pulled pork? Do it right with this hard-core recipe, which seasons the meat in three stages, so that each bite is flavorful and tender. Serve on a toasted bun with the coleslaw.

Coffee and burgers are not your everyday combination, but you’ll be surprised at the depth and complexity that freshly ground beans deliver when combined with brown sugar, pepper, coriander, and oregano. Bacon, along with the smoked cheese, is added to the patties while they finish up on the grill. Spoon on the Texas Barbecue Sauce, and crack open a brew.

“Deviled” is just a Southerner’s way of saying “don’t forget the spice.” If you like deviled eggs, you’ll probably love deviled chicken, marinated in a blend of buttermilk, cayenne, and dry mustard, then coated and fried. Like most good things that come out of the South, this recipe demands a leisurely pace. You’ll want to marinate the chicken for at least a day, and then allow the chicken to rest in the seasoning for about an hour prior to frying. This is a supremely portable and packable recipe, since the chicken is delicious either hot or cold.

Tender chicken shot through with a simple marinade and livened with a spicy-sweet Tex-Mex sauce works well for a casual dinner party or a regular old Wednesday night. This dish, originally from Golden Annie’s in Frisco, Colorado, can be prepared in advance, although don’t worry if you only have time to let the chicken marinate a few hours.

Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.

This recipe is a great way to use the extra zucchini from the garden or farmers’ market and is chockfull of healthy ingredients. For an even more nutritious version, substitute the same amount of applesauce for the butter, and brown sugar instead of white.

This carrot cake from Becky Guyton, a home cook in Ohio, is one of our most beloved recipes, perhaps because it achieves the perfect balance of tangy and sweet, spongy and creamy, dense and light. Originally appearing in a 1994 Bon Appétit column, it’s almost as moist as bread pudding. To cut back on the sweetness, just reduce the amount of sugar in the icing to three cups.

In this classic take on strawberry shortcake, tender buttermilk biscuits are piled high with fresh berries and lush, vanilla-scented whipped cream. We like the biscuits fresh out of the oven, but they can be baked a few hours in advance; return them to the oven for five minutes, and they’ll be as good as new.

Squeezing a half-cup of fresh Key lime juice is quite the upper-arm workout, but the hard labor is worth it. In this recipe the traditional graham cracker crust gets a dose of lightly toasted ground almonds. If you don’t have a food processor, purchased almond flour works just as well. Go with the meringue topping, or replace it with whipped cream for a silky bite.

When strawberries and rhubarb are at the peak of freshness, buy some, if only to make this pie. Be mindful of adding water slowly to the dough to achieve flaky perfection. Depending on the room temperature and humidity, the dough may need less or more water than the recipe calls for.

When it comes to building a prime muffaletta, the bread may be more important than the olives, meats, and cheeses it’s married to. In New Orleans, this hefty must-have “sando” is constructed on a round, soft Sicilian loaf. In this version, Epicurious member Mike19711 uses focaccia. When serving large parties, use a soft Italian bread, a 9-inch round, or a long 14-inch loaf. Try and hold out until the olive salad has marinated for at least 24 hours; trust us, it will make the meal that much more authentic.

Chicken salad sandwiches aren’t always exciting, but with the simple addition of shallot and tarragon, plus a bit of crunch from smoked almonds, this rises above the ordinary. It’s great served over greens and sprinkled with the addictive nuts. For a healthier sandwich use whole-wheat bread and substitute low-fat Greek yogurt for some or all the mayonnaise; with such a flavorpacked base, you won’t miss the fat.

With a few simple additions—chopped shallots and tarragon vinegar—basic egg salad is transformed. Because some of these ingredients pack quite a punch, try making this recipe a day in advance to allow the flavors to mellow and blend together.

Few comfort foods hit the spot like a good chili. Don’t forget the Cheddar shortcakes; the light, fluffy consistency of the dough pairs perfectly with this Tex-Mex staple.

The bold pairing of sharp, salty Parmesan with a sweet vinegar and brown-sugar glaze transcends any steak lover’s expectations. Both the butter and the glaze boost the juiciness of the meat, while peppery arugula sets a light and refreshing backdrop. Feel free to substitute your preferred cut of meat, and finish the plate with a baked sweet potato.

This sweet and savory ham, created by chef and Edna Lewis confidant Scott Peacock, gives us a whole new reason to look forward to Easter. Smothered in mustard and drizzled with honey, this is an old-fashioned Southern dish that’s simple and impressive.

This healthy sprightly salad has a distinctly Asian kick to it. One of the best things about it is you can add just about any veggies you have—just be sure to cut them up into bite-size pieces. The dressing also makes a terrific marinade for fish or chicken.

With their irresistible cinnamon-sugar flavor and easy preparation, these classic sticky buns are definitely the “ultimate” of their kind. The night before, prep the recipe to midway through step 3; once the buns are in the pan, pop them in the refrigerator to rise overnight. In the morning, let the buns rise at room temperature for an hour or so—just until they’re doubled in size—then bake them and get ready to wow your friends and family. One note: The sweet sugar glaze that makes these buns sticky can also stick to the pan; grease the pans generously, and you won’t have any trouble.

I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, makes for a sticky, tangy, unforgettable take on good old-fashioned ribs. If you're feeding a crowd, the oven is your best bet for that final step; if you have the time, though, try broiling the ribs with the glaze on top. The rib and the glaze fuse together and, if you take it far enough (just before it turns black), you get a crispy, sweet, and succulent rib that'll be your new standard from now on.