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A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
This sweet and savory pizza, adapted from a recipe by Michael Leviton, chef and co-owner of Area Four in Cambridge, Massachussetts, showcases the flavor of six kinds of onion.
The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses.
Chef Terrance Brennan of the Manhattan restaurant Artisanal uses penne instead of the standard elbow macaroni for his take on the dish, which is topped with a crisp panko–Parmesan crust.
Some say that the patty melt — a griddled sandwich of ground beef, caramelized onions, cheese, and rye bread — isn't technically a burger, because it has no bun. We love it just the same.
John Greeley, the chef at the ‘21’ Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger.
This burger, created by the chef Hubert Keller, is an adaptation of the French dish known as tournedos rossini: filet mignon with foie gras and truffles.
It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet.
We love modern renditions of old favorites, and Tom Colicchio's New York–based sandwich emporium has done just that with this recipe.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
Tangy, buttery, smoky, and salty—this sandwich has it all.
A version of this recipe was published in My Best Meat Recipes (National Live Stock and Meat Board, 1945) under the title "Barbecued Ground Beef", but we immediately recognized it as a recipe for sloppy joes.
This is an updated version of the great American casserole.
This recipe for the well-known grub, nicknamed S.O.S., is delicious and satisfying—a great way to start the day.
To feed a larger crowd, you can expand the version of this recipe with more white sauce or vegetables. You can also substituted boiled chicken for the tuna.