Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
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.
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.
These classic baked beans are a barbecue side-dish staple.
The secret to this ultracreamy macaroni and cheese? A little Velveeta mixed in with the other cheeses.
The recipe for this wonderful regional take on mac and cheese is an adaptation of one in The Gift of Southern Cooking (Knopf, 2003) by Edna Lewis, a Southern culinary legend, and Scott Peacock, the former chef of Atlanta's Watershed restaurant. Two ingredients set this macaroni and cheese apart from the pack: grated onion and Worcestershire sauce.
This dish is served at Macbar, a Manhattan restaurant whose menu lists a dozen mac and cheese variations.
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.
This dessert can be made with either fresh or frozen huckleberries or blueberries.
This citrus-spiked sheet cake is a Texas potluck favorite.
These treats are from a beloved recipe of the former first lady Laura Bush.
This Southwestern-style recipe is a perennial favorite at the National Cornbread Festival.