American

Jean Anderson, author of The American Century Cookbook, traces the origin of sloppy joes to the depression-era 1930s, and the popularity of this messy ground-beef sandwich increased markedly in the fifties and sixties. We update it with ground turkey, canned diced chilies and ale.

This recipe can be prepared in 45 minutes or less.

Rather than being crisp, these heirloom cookies are tender and cake-like.

As all southerners know, eating Hoppin' John—black-eyed peas and rice—on New Year's Day ensures good luck. But it is the collards, traditionally eaten alongside, that bring good fortune! An added bonus to cooking up a mess o' greens is the resultant pot liquor—the delicious, nutritious broth left in the bottom of the cooking pot or serving dish. It is usually served as an accompaniment to that last piece of corn bread.

The most delectable cinnamon rolls Karen Cabral of San Antonio ever tasted are those at the Pecan St. Bakery & Cafe in Blanco, Texas.

Great served warm or at room temperature, this moist, delicious steamed bread can be made in a single loaf pan or in two empty, clean 28-ounce food cans. Offer softened butter or cream cheese alongside.

In the South we grow up loving catfish, which is plentiful in the bayous and rivers. Now it's farm-grown and northerners are discovering its mild and versatile flavor. We coat bite-size fingers of catfish fillets with plenty of Tabasco sauce and deep-fry them for a knock-your-socks-off appetizer.

Borracho means drunk, and it refers to the beer in the cooking liquid. If you're cooking beans and pork roast at the same time, you can use the fatty pieces of pork that you remove while carving to add flavor to the beans. Otherwise, use some bacon.

Carne Adovada At Maria's New Mexican Kitchen, in Santa Fe, New Mexico, this stew is used to fill enchiladas and burritos, but it also makes a very satisfying meal served alone or over rice.

These layered biscuits require a little more effort than the conventional kind, but they're worth it. The recipe calls for White Lily all-purpose flour, which is made from an extra finely ground softer wheat than regular all-purpose flour and results in a lovely, tender texture. Active time: 40 minutes Start to finish: 1 1/4 hours

A cross between spoon bread and tamale pie, this flavorful, colorful side dish is a huge crowd-pleaser. Assemble it at least one hour and up to one day before baking.

If you can't get cotija cheese, you can substitute feta — it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese.

Active time: 30 min Start to finish: 6 1/4 hr (includes cooling and chilling)

John C. Ryan, Murphysboro, Ill.
"My wife used to make a better chili than I do, which is how this recipe got its name."

Active time: 50 min Start to finish: 1 hr

Adapted from Dead Horse Ranch This unusual pâté is made with calves' testicles, also called calf fries. Despite the unique ingredient, bull butter has a milder flavor and more mousselike texture than traditional chicken liver pâté.

Susan Stanley of Providence, Rhode Island, writes: "I vacationed in Alaska not long ago, and I can hardly wait to return. The scenery was absolutely gorgeous, but I must admit that the delightful ginger-root beer drumsticks at the Snow Goose Restaurant in Anchorage were the real draw. Could you track down the recipe for me?" Although these are no longer served at the restaurant, chef Ron R. Sabado was happy to pass along the recipe. Accompany the spicy drummettes with cold beer.