American

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

This reader requested recipe is from the April 2003 issue (pictured above).

Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA's Best, a collection of our essential recipes.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

This recipe comes from the November 1988 issue and is part of our Thanksgiving Hall of Fame series. This large turkey will serve 16. If you have a smaller group, there will be plenty of leftovers to enjoy over the next few days.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

“Everything I love about the canned kind—and nothing I don’t!” –Claire Saffitz, associate food editor

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

This white chili recipe works well with ground chicken or turkey, too.

Try pouring the soup directly over the sliced sandwich for an irresistible cheesy bread soup.

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina.

Try a combination of strawberries and rhubarb in this buckle-inspired breakfast cake.