American

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

This creative sandwich uses two leftovers: turkey and stuffing.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!

The best—and easiest—brownies you'll ever make. This recipe belongs in your repertoire. This is part of BA's Best, a collection of our essential recipes.

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.

This easy recipe for Southern fried chicken is the only one you'll ever need. This is part of BA's Best, a collection of our essential recipes.