Win your guests over with buttermilk fried chicken that tastes like it's come straight from an American diner.

In the language of food, caramel is universal. Here, Tracey Pattison takes sweet inspiration from a classic American campfire treat.

Katie Quinn Davies says that there is "only one way to serve a thick and creamy seafood chowder: piping hot and with crusty bread".

"There’s something about smothered chicken that does something for me. The fun of watching the oil pop as the chicken fries in the Dutch oven and the smell of fried chicken slowly cooking in a creamy, fragrant broth just takes me back to afternoons in my mama’s house, when she’d cook for the family after long days of work. Now I’ve raised my own kids, and whenever they come by the crib, I like to give them a taste of this good old-fashioned home cooking."

David Prior shares this favourite crispy crunchy chicken sandwich recipe, reminiscent of those served in US diners.

This is an edited extract from Beatrix Bakes: Another Slice by Natalie Paull (Hardie Grant Books, RRP $50. Available in stores nationally).

Skirt steak is seen as a secondary cut, but there's a lot to love about this tender, flavour-packed meat. It's best medium-rare, so don't overcook it!

Rest assured no buffalo were harmed in the making of this dish. Originating in Buffalo, New York, these little snacks are actually all about the classic cayenne-spiced vinegary sauce used to coat chicken wings eaten at pubs, clubs and football matches all across the great nation. But the vinegary sauce is not just good for wings. We’ve tried putting it on everything (bloody marys, steaks, babies), and it’s all good. This is a great vegetarian snack to add to your dinner party repertoire, and we promise any self-respecting American will give it the thumbs-up. This recipe an extract from James Wirth's cookbook, This could get messy: A guide to eating. To drinking. To doing both at the same time.

Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

“We take dishes that we think are delicious and transform them into pie form. We come up with a brand new pie every week. We love pies. We live and breathe the pie life! One idea that Scott had been flirting with, but wasn’t sure about, was a pie inspired by the McDonald’s Big Mac. Was it a betrayal of his fine-dining culinary roots and aspirations? Or was it just a bloody good idea? We launched the Big Thief Burger Pie as our pie of the week. It. Went. Bonkers.” – Aaron Donato and Scott Blomfield from Pie Thief, Vic

Barbecued corn and creamy guac are a necessary addition to this dish.

This American sweetheart is a lot easier to bake than you think! Our take is best served with a generous dollop of cream.

Go Chicago-style and embrace this deep-dish pizza, for a heartier, heavier version than the traditional Naples-style pies.

Save yourself the flight and make your own New York style meatball sub at home.

Inspired by low-and-slow Stateside ribs, Colin Fassnidge and Anthony Puharich cook up a smoky spiced version to rack up instant praise. Begin this recipe 1 day ahead.