Smitten Kitchen (4)
Serious Eats (2)
Splendid Table (2)
Main Course (41)
Side Dish (32)
Backyard BBQ (8)
Cocktail Party (5)
A last-minute addition of baking soda to the batter makes these classic waffles especially airy and crisp.
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
This decadent take on an iconic New Orleans dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas.
This luxurious stove-top creamed spinach is enriched with sour cream and topped with crunchy spiced bread crumbs.
The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day.
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aļoli on ciabatta buns accompanied with herb-strewn fries.
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.
Tart and tangy with apple cider and dried cranberries, this flavorful, naturally leavened white bread can also be made without those ingredients; simply substitute the same amount of water for the apple cider and omit the cranberries.
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, this earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough.
Made 10 days in advance with a hearty whole spelt flour starter, this loaf has rich caramel undertones and a pleasant sourness. Top slices of this bread with creamy, funky cheeses and cured or smoked meats and fish.
Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape.
The oysters are fried in a spicy cornmeal breading for this classic New Orleans sandwich, the recipe for which comes from Crabby Jack's restaurant in Jefferson, Louisiana.
Home cook Linda Worsley gave us the recipe for these luscious buns filled with fragrant orange-flavored butter.
Goose fat enriches these savory popovers.
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.