American

A drizzle of Sriracha at the end balances out the glaze’s sweetness and adds earthy complexity to this short ribs recipe.

Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshing and delicious summer salad.

You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.

Bush’s® Smoky Chili-Rubbed Steak with Charred Scallions

Too many morning buns for your crowd? This recipe halves easily.

Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana.

A mixture of almond meal and cornmeal replaces traditional breadcrumbs in these scallion- and mint-packed crab cakes. The raw snap pea salad is crunchy and refreshing—and it’s the perfect way to complete the meal.

These sheet-pan brownies don't require any special equipment. The batter gets spread into a thin layer yielding rich, chewy brownies that are about 1/4-inch thick.

Burying ribeye steaks in blue cheese overnight mimics the flavorful effects of dry aging with a lot less time and effort than goes into the real thing.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

A quick and easy hollandaise sauce adorns this classic combination of buttery English muffins, savory Canadian bacon, and perfectly poached eggs.

Here's an easy cocktail that is sure to be the buzz of your next dinner party. The Bee's Knees gets its sweetness from a quick-to-prepare honey syrup. And we've given this classic drink a floral, Provençal twist by adding lavender. The result is unexpected and delicious: a perfect balance of sharp, fragrant, sweet, and strong.

We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender won't lend the same color, but it does give the syrup a more powerful floral flavor.

Fold crisped and crumbled bacon into a cornmeal waffle batter for plenty of salty, savory crunch.