American

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. A fixture at pregame festivities at any SEC athletic contest, these little devils are simple to make. For a bit of added showmanship, keep the components (the cooked egg whites and the yolk mixture) separate until you get to the game. Assembling them on-site keeps them from getting watery (and makes it look like you know what you're doing).

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. This Midwestern classic is a staple at any summertime outing, but is particularly associated with tailgates at schools like the University of Wisconsin, Minnesota, and Michigan. A mild sausage made mostly of veal and pork, bratwurst crisps nicely but can dry out quickly if overcooked. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Fred Thompson, the kitchen wizard behind this project, wanted to make sure to include a recipe for all the bean-loving chili fans out there. His time-tested recipe has seen its fair share of Tar Heel games and Appalachian State University parking lots.

This satisfying chowder is sweetened with summer corn and made extra-creamy by adding the milky starch from the cobs.

Larry Forgione, a chef dedicated to preserving regional American cuisine and crops, inspired our wilted salad. In his cookbook An American Place, collards are softened in a warm Sherry dressing. We found that the cream Sherry's sweet nuttiness also works especially well with baby fall greens like mizuna or beet tops. But choose the highest-quality leafy vegetables in season.

For this spiced coffee with brandy and orange, we ignite the spice- and citrus-infused spirits in the saucepan, add the coffee, and serve the glowing drink in demitasse cups. It’s a less risky—but equally astounding—spectacle.

Crêpe Bundles with Caviar and Sour Cream Innovative and self-taught, Barry Wine redefined American haute cuisine at New York City's Quilted Giraffe in the 1980s. His iconic—and most copied—dish was the bite-size beggars’ purse, a chive-tied crêpe bundle filled with caviar and crème fraîche. We've turned it into a first course and added chives and brown butter to the crêpe batter.

This is the Culinary Institute of America's version of the American classic, rich and creamy. Paired with a salad and bread, it becomes a hearty meal.

Be sure not to overcook the bacon. Seven minutes is just right.

Editor's note: This recipe is reprinted with permission from Cakes for Kids, by Matthew Mead. You'll need to make two batches of this frosting to create Mead's Host of Ghosts . This frosting is perishable, so make it the day you plan to serve the cake and refrigerate any leftovers after the party. The recipe makes enough frosting to cover the tops and sides of two 8-inch or 9-inch cake layers or one 10-inch tube cake, with some extra.

Dylan's Candy Bar owner Dylan Lauren created these brownie pops as a fun way to use leftover Halloween candy. To watch Lauren create these brownies, and to take a tour of Dylan's Candy Bar, check out our videos. The instructions below are just for inspiration—feel free to experiment with different kinds of candy and decorating supplies. Most of the candy can be found in the candy aisle of supermarkets or at Dylan's Candy Bar.

Pronounced "mock shoe," this Louisiana staple (which is like a succotash) is a Cajun take on a Native American dish.

A cold-weather favorite, this all-beef, no-bean chili gets added appeal from a seasonal ingredient: butternut squash. For best results, make the chili at least one day ahead so that the flavors have time to meld.

Like the best cutlet you can imagine, with a crisp crust and the added hint of sweetness from the cornflakes, this chicken is quintessentially American.

A sweet-savory sauce that's great with the grilled meats. Adjust the heat by adding hot pepper sauce to taste.

Ancho chile powder gives the meat its southwestern flavor. Chef Purviance suggests serving the brisket with southwestern-style coleslaw (sliced cabbage, jicama, and red onions tossed in a red-wine vinaigrette) and black beans with corn, tomatoes, and chiles. Leftovers would make great sandwiches.

In this gorgeous pie, blueberry meets its perfect match: lemon.

An absolutely delicious (and patriotic) treat. The white chocolate cream is so good, you can eat it on its own with fresh berries.

Two American classics in one dessert: A rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and a fluffy marshmallow topping.