American

Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.

Here, all of the best flavors of sweet potato casserole are combined into your favorite sweet-and-crunchy childhood treat. The best part? It all comes together in about half an hour.

Simply put: this is the most indulgent, decadent breakfast you can prep in advance for Christmas morning.

Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

The peas may bring good luck, but the bacon definitely brings good flavor.

Assemble this easy sausage, egg, and cheese casserole at night, then put it in the oven (straight from the fridge) the next morning for a quick and casual breakfast.

Going old-school for the holidays? Then you might be wondering how to make green bean casserole—the quintessential version. In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's Crispy Fried Onions.

Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy—it may be for a crowd, but it's bound to go quickly.

Follow these easy instructions for a slightly sweet take on an American favorite side dish, or follow the variation below for irresistible corn muffins.

Make these quick and savory drop biscuits to serve alongside a big bowl of chili or as the base for an incredible breakfast sandwich.

Slow-cooking and chili-making are a match made in heaven.

Here’s a lean, green chili that still packs some spicy heat!

Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet—perfect for sandwiching with whipped peanut butter creme. They’re best made with commercial peanut butter, which makes the dough and filling easy to handle.

With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

The key to the richest apple pie filling? Macerate apples in brown sugar, lemon, and spices, then reduce the juices with fresh cider to concentrate the flavors before baking.

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Make this stock ahead of time and freeze it to get it out of the way. You’ll have stock on hand for weeks.

If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.