American

Pickled tomatoes brighten up this classic breakfast casserole.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

Almost anything—apples, pears, berries, watermelon—can be used in these fruit preserves from Vivian Howard.

For easy crispy salmon on a weeknight, take a page from chef Adrienne Cheatham's book and top your fish with a slice of brioche.

Lemony sticky buns are the best buns.

In this easy weeknight dinner, the fish is the chip. Coat fish fillets with sour cream and panko breadcrumbs, then bake until crisp and golden brown.

This cocktail with rye whiskey, pineapple, and sherry sits right at home with the way we drink now, but it dates back to 1917.

This dairy-free cheese sauce recipe yields more sauce than you need for two vegan cheesesteaks, but it keeps well in the refrigerator for five days.

The best vegan cheesesteak in Philadelphia is made by chef Ari Miller at his pop-up, Frizwit. Here's how to make a similar one at home.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

This light and fluffy coffee and walnut cake recipe is inspired by the classic British cake—but the mocha frosting takes it over the top.

This two-ingredient cocktail is best served over a nice, large chunk of ice.

This refreshing summer cocktail is finished with a bright and briny pickled green tomato.

This mai tai stars two types of rum, with orange juice, lime juice, orgeat, and Cointreau for a fruity but balanced take on the original.

The Trident cocktail is a riff on a negroni that uses Spain’s sherry, Italy’s Cynar, and Scandinavia’s aquavit.

Cold oven pound cake bakes slowly as the temperature of the oven rises, allowing more time for the leavening agents to lift the cake.

These ring-shaped mochi doughnuts use mochiko and tapioca flours to get a little extra chew and bounce.

The signature dessert of St. Louis is just what its name suggests—a wonderfully gooey butter cake that doesn’t quite set when baked.

This fairly classic gumbo recipe is made with okra and, optionally, filé powder. Chicken, andouille sausage, and a dark roux add savory depth.

The Manhattan is a classic cocktail made with whiskey and sweet vermouth.