American

Cooking bacon in the oven on a sheet tray is so hands-off, so splatter-free, and so easy, it just might convince you to eat a lot more bacon in the future.

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.

Like the song of summer, but pancakes.

These easy crumble bars are the ultimate bring-over dessert. They're incredible when made with blackberries, but any other berries that look good—raspberries, blueberries, strawberries, or a even a combination—make a more than acceptable substitute.

Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.

Plus: the secret ingredient for a much creamier flavor.

These three-ingredient biscuits work with any cobbler.

Tart cherries, bacon, ricotta, and pickled jalapeños—these are the pizza toppings we dream about.

Having a ton of people over? Here's your dinner plan.

Ground turkey is hardly the stuff of flavor fireworks, but turkey sausage, preseasoned and ready to cook, tends to have great flavor right out of the package.

Vodka in the dough hydrates the flour without developing gluten, which makes for an especially pliable dough and tender crust.

Angel food cake is so simple, but the specific ingredients and equipment matter.

Squeezing the excess liquid from the potato will ensure it gets extra crunchy when cooked.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

This cake is a legendary (and delicious) Depression-era mistake.

There’s no shortcut when it comes to caramelizing the onions—be patient.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

A bread pudding you can have your way.

Often only the rind of preserved lemons gets used, but we’ve learned that the flesh is just as good—as long as you remove the seeds.