You’ll score with this updated potato salad, which, instead of being tossed, features seven layers: hard-cooked eggs, celery, potatoes, red onions, green onions, sunflower seeds and an ultra-creamy dressing that gets its fluffy texture from beaten eggs.

Managing editor Kathleen Childers travels with her family from Minnesota to northern New York to make maple syrup, a tradition that’s endured since the 1830s.

You’ll love this unique way to present acorn squash. The individual portions will tempt guests with a custard that’s sweet, creamy and filled with fall spices. If desired, garnish them with chopped fresh parsley.

The piquant rémoulade sauce, flavored by cornichons, launches this childhood favorite into adulthood.

Order kabobs in Afghanistan, Pakistan or northern India, and you’ll be served some version of this soulful chutney.

This beautiful summer dish is essentially a sandwich without bread. Serve it on torn leaves of butterhead lettuce topped with a dollop of pesto or a drizzle of olive oil, and salt and pepper.

This classic, packed with Granny Smith apples, gets updated with grated lemon peel and a sprinkling of cinnamon sugar over the crust.

Sweet, spicy and vinegary, this hearty sandwich features the best of American barbecue flavor in a fraction of the time. That's because it uses quick-cooking pork tenderloin. Serve it in the Carolina style on buns with creamy coleslaw on the side or spooned onto the sandwich. For even more authentic flavor, toss hickory chips on the fire.

This dough can be shaped in various ways, such as twists or coils, or rolled up like croissants. For added flavor, brush the rolls with milk or melted butter and sprinkle with freshly grated Parmesan cheese, kosher salt, herbs or sesame seeds before baking.

These fries are as close as you can get to perfection--crispy and light golden brown on the outside, yet creamy and meltingly tender on the inside.