Who Put the Devil in Deviled Eggs?

Who pitted the first cherries and nestled them into pie crust? Was a meatloaf sandwich the result of a late-night refrigerator run? Does anyone really crave green bean casserole, complete with fried onions on top? In this time of hyper-awareness of locality—when every roast chicken needs a pedigree of a free-range home and antibiotic-free past—it’s time to celebrate the very basics of American cooking. The joy of Velveeta and pleasures of Jell-O. In this fun collection, author Ann Treistman take