American

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.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

Beer + cheese = the best combination ever.

Sloppy Joes made of...tofu! This would also make a killer taco filling.

So. Much. Cheese.

A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.

Magical mini versions of Juicy Lucys, cheese-filled burgers that hail from Minnesota.

Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.