American

Carrot cakes have been a part of American baking for years, and they remain a favorite dessert in the heartland. This version has a hint of orange from the juice and peel and lots of the rich cream cheese frosting that everyone expects (and loves). Thin orange peel strips make a pretty garnish.

Oxtail stew is a popular dish in Jamaica. Here's a recipe from Geva's in San Francisco that adds lima beans and a touch of heat from jalapeño chilies for a terrific rendition.

If you don't have tartlet pans, you can make one large shortcake in an eight-inch-diameter pan and then cut the cake into wedges.

If making more than 2 pies, do not double this recipe but make multiple batches.

Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.

This upscale meat loaf deserves contemporary partners like sweet potatoes whipped with maple syrup, and some steamed broccoli with lemon-herb butter. End with a sure winner-devil's food cake. This recipe can be prepared in 45 minutes or less.

Because these crab cakes are made with lots of crab meat and not much filler, they require gentle handling during cooking, but the results are well worth the extra effort. At the restaurant '21' the chef makes decorative squiggles with the chili mayonnaise using a plastic squeeze-bottle of the type used for ketchup at hot dog stands.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.

This stuffing is perfect for the Roast Turkey with Herb Butter and Caramelized Onion-Balsamic Gravy

This simple white cake has a lemon curd filling and glaze. Big cakes like this are typical special-occasion desserts in the South.

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Delicious with toasted bread, as presented here, or with celery sticks, red bell pepper strips or Belgian endive leaves.