American

Marinating chicken in vinegar and spices tenderizes the meat and makes it extra flavorful. The accompanying mayo-based white sauce is positively addictive.

Wake up grilled chicken by glazing it with a sweet-and-tangy barbecue sauce, and pairing it with a salad of grilled onions, raw tomatoes, and pickled green beans.

In the air fryer, you can have tender, pull-apart ribs in a fraction of the traditional time. The spice rub ensures a crunchy, caramelized exterior “shell” as well, so there’s nothing missing here except the hefty barbecue grill and all the mess that comes along with it.

This North Carolinian cobbler-like dessert, with both a bottom crust and lattice top, is topped with a sweetened milk “dip” after baking for a time and then returned to the oven so that the dip forms a rich glaze.

Juicy, jewel-toned, peak tomatoes need little meddling: Thick slices of toasted country bread spread with a garlic-mayo schmear and sprinkling of sesame, chives, and lemon zest add just enough interest.

Yellow tomatoes are sweeter than red, so this mix is big on heat and zing.

This low-fuss, spreadable salt-and-pepper butter makes seasoning your grilled corn a one-step affair at the dinner table.

Prep ahead for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.

All the great taste of Buffalo wings in a convenient and tasty seafood package. Pair with your favorite dipping item and get ready to impress your friends with this delicious variation on an American classic.

This Tex-Mex classic features a unique twist on the original recipe. Adding seafood kicks flavors to a whole new level.

Plant-based baking sticks mean this pie is vegan and dairy-free. Using frozen cherries means you can make it all year long.

These chewy, richly flavored fruit snacks are prepped in a matter of minutes, but they’ll take time in the oven, so plan ahead.

With an oatmeal cookie-like topping, this easy dessert makes good use of ripe summer peaches. But really, you can make it all year long with apples, pears, or whatever’s in season.

Take your cast-iron pan to the grill for this classically flavored crispy fish sandwich recipe (or, if you don’t have a grill, fire up the stove—the breeze won’t be the same, but the sandwich will still be delicious).

Can't decide if you’re in the mood for egg salad or potato salad? We’ve got you covered.

An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.

The key with tenderloin is making sure it’s not overcooked, which is when it gets dry. The riper the peaches, the more delicious and nuanced the sauce will be.

In this festive feast, all the best components of a classic clambake—potatoes, shrimp, corn on the cob—get an extra layer of flavor via gingery miso butter.