American

We use this crust to make our Bourbon Apple Pie .

If you have never thought to boil a turkey, this 1623 recipe will make a believer out of you. While the original recipe calls for a whole bird, the modern recipe is adapted to use with prepackaged turkey pieces. If you would like use a small whole bird (10-12 pounds), cut it into ten pieces before boiling—it is really difficult and potentially dangerous to lift a whole steaming turkey from a pot of boiling broth. For this larger amount of turkey, you will need to double the other ingredients.

This recipe comes from John Josselyn, an early traveler to New England. Stewed pumpkin was common, everyday fare—a "standing dish"—particularly in the fall and winter.

Here's Hill's take on a tart he had at Chez Panisse in Berkeley.

Reproduce our handsome cover in your home to add a note of distinction to your entertaining during the warm summer evenings. This is "Watermelon" a creation of the Bourbon Institute. The colors and styling are most appropriate for summer entertaining. And the novelty will appeal to your guests.

Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone crabs are served cold, already cracked. They come with small metal cups of mustard or melted butter—or both. This is the mustard sauce for which Joe's is famous.

Tender lima beans and fresh corn kernels straight off the cob team up to create a beautiful—and delicious—side dish that's perfect with almost any meal.

The Standard Hollywood, which serves celebrities such as Heather Graham and Megan Mullally, has a trendy diner feel, but you'll find more than the burger special on the menu. Executive chef David Linville offers international treats like this salad with protein-rich lean flank steak.

**Editor's note:**This recipe is reprinted from Rose Hammick's and Charlotte Packer's book Great Parties for Kids. For Hammick's and Packer's tips on throwing a kids' summer party, click here. Children love hot dogs. The sauce freezes well and can be made in advance.

Editor's note: This recipe is reprinted from Rose Hammick and Charlotte Packer's book Great Parties for Kids. For their tips on throwing a kids' summer party, click here. Kids will enjoy helping to make these burgers — let them squelch the mixture into patties and hide a piece of cheese in the center. The burgers can be made and frozen well ahead of time — just remember to defrost them well before cooking.

Pancakes, ice cream, pound cake, fresh fruit—they all just got a little bit better.

Coleslaw and a great loaf of bread are all you need with this. (But don't forget a good bottle of white wine, too.)

The base is chewy chocolate cake. Make this terrific dessert a day ahead.

These Southwestern pancakes are vibrant to the eye and the palate. For a spicier version, leave in some — or even all — of the jalapeño seeds.

This very traditional tartar sauce is better after resting a day or two in the refrigerator, giving the flavors a chance to meld.

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.