Recreate the flavours of America in your own kitchen. These are the dishes that define each region – passed down from generations and perfected by our team.
Makes: 2 large pizzas (14‑16 inches each) | Total time: 24 hours (including cold fermentation)
Dissolve yeast in water with a pinch of sugar, wait 5‑10 minutes until foamy. Mix flour and salt in a large bowl, add yeast water and olive oil. Knead for 10‑12 minutes until smooth and elastic – the dough should pass the windowpane test. Cover and refrigerate for 18‑24 hours. Remove from fridge, divide into two balls, rest for 2‑3 hours at room temperature. Stretch by hand (never use a rolling pin), top with San Marzano tomatoes, fresh mozzarella, and basil. Bake at 500°F (260°C) on a preheated pizza stone for 8‑10 minutes until the crust is charred and the cheese is bubbling. Finish with a drizzle of olive oil and a sprinkle of flaky salt.
Serves: 6‑8 | Total time: 2.5 hours (active: 45 min)
Make a dark roux by cooking oil and flour over medium heat, stirring constantly with a wooden spoon for 20‑25 minutes until the colour of milk chocolate – this is the soul of gumbo, so be patient. Add onion, bell pepper, celery, and garlic (the "holy trinity") – cook until soft, about 8 minutes. Add sausage and chicken, brown lightly for 5 minutes. Pour in chicken stock, add Cajun seasoning and okra. Bring to a boil, reduce to a simmer, and cook for 1.5 hours, stirring occasionally. The gumbo should thicken and the flavours meld. Serve over white rice with a sprinkle of file powder – do not add file while the gumbo is boiling, or it will turn stringy.
Serves: 10‑12 | Total time: 14‑16 hours (includes smoking time)
Mix salt, pepper, garlic powder, and paprika in a bowl. Apply the rub generously all over the brisket – don't be shy. Let it sit at room temperature for 1 hour while you fire up your smoker to 225‑250°F (use a water pan to maintain moisture). Place brisket fat‑side up, smoke for 6‑8 hours until internal temperature reaches 165°F – this is the stall. Wrap tightly in butcher paper or heavy‑duty foil, return to the smoker until internal temp hits 203°F (about 4‑6 more hours). The brisket should feel like a warm stick of butter when probed. Rest, still wrapped, for at least 1 hour (up to 4 hours in a cooler). Slice against the grain into pencil‑thick slices. Serve with pickles, onions, and white sandwich bread.
Serves: 12 | Total time: 1.5 hours + 4 hours chilling
Preheat oven to 325°F. Press crust into the bottom of a springform pan and bake for 10 minutes. Let cool. In a large bowl, beat cream cheese and sugar until completely smooth and fluffy – scrape down the bowl often. Add eggs one at a time, mixing on low speed just until incorporated (don't over‑mix). Add sour cream and vanilla, mix until combined. Pour the batter over the cooled crust. Place the pan in a water bath (wrap the outside with foil) to prevent cracking. Bake for 60‑70 minutes – the edges should be set but the centre will still have a slight jiggle. Turn off the oven, crack the door open, and let it cool inside for 1 hour. Then refrigerate for at least 4 hours (overnight is better). Run a knife around the edge before releasing the springform.