The AMAC recipe series — practical, tested recipes with a story behind them, from quick weeknight staples to holiday classics for the whole family.
Comfort classics and holiday favorites, tested and ready.
Named for the "food of the gods" in Greek myth, this dish appeared in cookbooks in the late 1800s, when oranges and coconut were costly holiday luxuries.
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German and Czech immigrants turned cheap brisket into Texas barbecue, while the Carolinas dress pork in vinegar or mustard and Kansas City piles on burnt ends.
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BBQ chicken ranch wraps built on rotisserie chicken and grilled shrimp skewers with lemon herb butter, each on the table in 30 minutes or less.
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Named for the noble Stroganov family, this dish first appeared in Russian cookbooks in the late 1800s with just beef, mustard, and sour cream—mushrooms came later.
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The word barbecue comes from the Taíno "barbacoa," and today's low-heat, wood-smoked methods trace back to Indigenous cooks who fed whole villages long before settlers arrived.
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Deviled eggs have been a beloved fixture at American gatherings for generations, appearing at Easter brunches, summer picnics, potlucks, and holiday buffets. This article traces their surprising history, from ancient Rome and medieval Europe to the American table. Learn where the "deviled" name comes from, why these creamy, tangy bites became a 1950s favorite, and how they remain a symbol of comfort and hospitality today.
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Discover the history of Tuna Noodle Casserole, the iconic American comfort food that became a family favorite, along with a classic retro recipe inspired by mid-century home cooking.
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Chicken à la King became one of America's most beloved comfort foods, blending creamy elegance with practical home cooking. Discover its fascinating history and make this timeless mid-century classic yourself.
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Pineapple Upside-Down Cake became a beloved American dessert long before the 1950s, combining caramelized pineapple, maraschino cherries, and rich butter cake into a timeless retro classic.
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Celebrate America’s 250th anniversary by exploring the favorite recipes of the Founding Fathers, from George Washington’s hoecakes to Thomas Jefferson’s macaroni and cheese, with historic stories and classic dishes.
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Discover historic recipes from America’s First Ladies, including Martha Washington’s crab soup, Mamie Eisenhower’s fudge, Nancy Reagan’s monkey bread, and Lady Bird Johnson’s lemon squares.
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