American Recipes
2880 recipes found
Caramelized Kimchi Baked Potatoes
In this otherwise classic baked potato, kimchi is stepping in for bacon. It’s cooked down in a hot pan with butter and sesame oil to mellow its sharp, tangy edges while concentrating its salty savoriness. A pinch of sugar, though optional, helps the kimchi caramelize. Piled high on a fluffy baked potato, the umami-rich kimchi tastes fabulous with melted extra-sharp Cheddar and cooling sour cream. With such simple ingredients, it helps to really pile them on for maximum flavor impact.
Aglio e Olio Baked Potatoes
The classic Italian combination of aglio e olio (garlic and oil) finds a melodic expression in these Parmesan-festooned baked potatoes. Underneath the fluffy mounds of cheese is garlicky mayonnaise, which, when stirred into a hot pillowy spud, brings a comforting reminder of potato salad. In this recipe, it’s the little things that make a big flavor impact: Use fresh parsley or chives, crushed red pepper that smells fruity and looks jewel-bright, black peppercorns that you’ve toasted and cracked yourself (if you have the patience) and a flavorful extra-virgin olive oil that’s bold, bright or peppery. As in the simple but impactful pasta dish aglio e olio, these baked potatoes pack the biggest punch when each piece plays its part.
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Lemon Sugar Cookies
Using lemon juice and zest in both the cookie dough and sprinkled over the glaze gives these slice-and-bake sugar cookies a bright citrus flavor.
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How to Mull Wine
This mulled wine is fragrant and delicious, thanks to a generous squeeze of orange and complex blend of spices.
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Oatmeal Raisin Cookies
Packed with hearty rolled oats and plenty of raisins, these oatmeal raisin cookies are simultaneously soft and crisp, with slightly chewy edges and warm notes of cinnamon and freshly ground nutmeg.
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Classic Pound Cake
Sliced and served in thick slabs, this velvety-soft pound cake is perfect on its own, but is also wonderful dusted with powdered sugar, dollops of whipped cream, or served with fresh fruit.
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Cranberry Crumble Galette
This simple cranberry crumble galette is sweet and tangy, with a satisfyingly crunchy brown sugar crumble. Plus: You can make it ahead.
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Amaretto Sour Lemon Bars
Top buttery shortbread with a sharp amaretto-spiked lemon curd, swoops of pillowy Italian meringue, and syrupy cherries for a zesty dessert.
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Cheeseburger Pizza
Inspired by the cheeseburger pizzas on the menus of chains like Pizza Hut and Papa John’s, this homemade pie has just the right amount of ground beef and onions, a sweet, tangy sauce, and lots and lots of cheese.
Junior’s Cheesecake
In 1950, the year Junior’s opened on Flatbush Avenue in Downtown Brooklyn, founder Harry Rosen spent months with the Danish-born baker Eigel Petersen developing what would become one of the most well-known New York-style cheesecakes in the country. This recipe puts the cake in cheesecake: A soft, thin bedding of ethereal sponge cake, flavored with a whisper of lemon extract, supports the light but dense, dreamily smooth cream cheese layer. Alan Rosen, Harry Rosen’s grandson and now the owner, shared the restaurant’s recipe, which has been adapted here for home ovens. Though Junior’s cheesecakes are classically blonde, sometimes light golden, this one gains a deeper hue on top, which is not only okay but delicious, Mr. Rosen said.
Apple Hand Pies
These perfectly portable hand pies are made with standard pie dough ingredients, but the method is slightly different. In order to create puffed, layered, super-flaky pastry, the dough is rolled out and folded multiple times in order to create thin layers of butter that melt and create steam in the oven. This step is somewhat unnecessary when it comes to baking pies in pie plates because the filling would prevent major puffing anyway. A hand pie is baked free form, so it has all the room in the world to puff up. These are lovely and just sweet enough, but if you’d like to dress them up a bit, combine 1 cup of powdered sugar, 1 to 2 tablespoons of whole milk, and 1/2 teaspoon vanilla and drizzle before serving.
Saltine-Crusted Pork Tenderloin
In the Midwest, especially in diners throughout Indiana and Iowa, you’ll find pieces of pork tenderloin pounded flat and fried — some as impressively wide as a hubcap. In this homestyle version, the Midwesterness is amplified by encrusting the pork cutlets in crumbled saltine crackers and pan-frying them in a mix of butter and oil to enhance flavor and richness. The result is crisp, tender, golden pork that’s delicious as a main course with mashed potatoes and applesauce, stacked high on a roll, or cold straight from the fridge the next day.
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Chocolate Banana Bundt Cake
Chocolate and bananas come together in this simple, moist bundt cake.
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Ginger Spice Brownies
A complex blend of spices complements the rich chocolate and adds a warmth that’s perfect in the colder months.
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Mala-Spiced Chex Mix
This salty-sweet, spicy, and crunchy Chex mix is perfect for holiday parties or just a session of zoning out in front of the TV. Plus, it requires just five minutes of active prep time and lasts for up to five days, so you can make it ahead for multi-day munching.
Shrimp Cocktail Trio
Ditch the boring cocktail sauce! These 3 globally-inspired dipping sauces (harissa, sweet chili, sun-dried tomato) will elevate your shrimp cocktail.
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Brown Butter Maple Pecan Popcorn
In this recipe, rich brown butter and maple syrup are cooked into a quick caramel, which is then used to both candy the pecans and coat freshly popped popcorn. A generous pinch of salt makes all those sweet-savory flavors pop.
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Pumpkin Chiffon Pie
This mousse-like pumpkin pie gets its light, airy texture from meringue.
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Apple Pie Muffins
Studded with sweet-tart apples and topped with a cinnamon-spiked crumble, these tender muffins deliver big apple flavor.
Cranberry Grilled Cheese
Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas.
Potatoes Romanoff
Light and airy potatoes Romanoff are a nostalgic side dish popularized by chef John Schenk, formerly of Strip House steakhouses, who has credited his mother with preparing the dish using leftover baked russet potatoes. Whole russets are baked a day in advance and completely cooled in the refrigerator overnight for this version. This ensures the potatoes remain fluffy and don’t get mushy and wet. The potatoes are then grated (skins on) and gently tossed with shallots, Cheddar and sour cream. For the signature, almost souffle-like texture, take care to aerate the mixture, gently tossing it rather than mashing. A classic oval baking dish is ideal to mound the mixture and bake it in the oven, set in a hot water bath, but any oven-safe casserole dish will do. (Smaller individual dishes work as well.) Potatoes Romanoff complete a steak dinner and are equally welcome alongside a roast chicken or a holiday turkey.
Matty Matheson’s Leftover Turkey Clubhouse Sandwich
Eating a club sandwich at a diner is a delight. The presentation has a very royal vibe. Even a bad club sandwich is special. I like to add pickle and cheese, so this is kind of a club deluxe. I also like mayo on the side because sometimes I want to spread just a little extra on top of a bite like a bad boy. Every once in a while, I'll make the clubhouse sandwich from my book, “Soups, Salads, Sandwiches,” with Thanksgiving leftovers like I do here. I eat it with a side of stuffing and some gravy, which is a huge flex. A club sandwich with side fries and gravy is all-time one of the greatest meals in the world.
Martha Stewart’s Mashed Potatoes
One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey. Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess. Salt and pepper, of course. It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the ShopRite, which came to Nutley, N.J., in the early ’50s. But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever.
Cranberry Ricotta Cheesecake
Jammy tart-sweet cranberry sauce gives way to cheesecake fluffy with ricotta, which also gives this dessert a fresh-cheese milkiness that pairs perfectly with the tart fruit. Citrus zest and juice tie all the flavors together and give the whole dessert a holiday party vibe. The filling comes together quickly in a food processor, which purées the ricotta to smoothness. You can skip the cranberry topping to enjoy this cheesecake any time of year. Simply serve it on its own or with any fruit that’s in season. Despite the precautions taken in the recipe below, the top still may split and that’s OK. The cheesecake will still taste great and the cranberry topping will hide the cracks.