American

Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique—a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred.

This signature dessert from New Orleans is a classic Creole dish.

Ground almonds create texture and thicken the sauce of pollo almendrado—our homage to New York's large Mexican and Central American population.

Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.

The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.

With ultra-tender cake and a few-ingredient frosting, this is a guaranteed crowd-pleaser for all ages.

Add a bag of potato chips and you've got yourself a party.

Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

These cheesy biscuits are a dream savory breakfast. Or pile them in a basket to round out any dinner.

This apple cake is the poster child for fall.

Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.