American Recipes
2886 recipes found
Marsala-Marinated Chicken With Roasted Vegetables
Marsala and chicken don’t always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You’ll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It’s veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.
Classic Cranberry Sauce
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.
Pumpkin Caramel Mousse
This is essentially a great pumpkin pie, with no crust, piped into glasses and topped with hazelnuts. There is whipped cream folded into the mousse, but you could make extra so that you could have some on top, too. It makes for a shockingly impressive dessert.
Sauteed Spinach Leaves
Pumpkin-Apple Chiffon Pie
Winter Squash and Molasses Muffins
These moist muffins are reminiscent of pumpkin molasses bread, but they aren’t as sweet (though you can add more sugar or molasses if you want them to be sweeter)
Applesauce Bread
Serve this easy, moist and spicy quick bread with tea, pack it in a lunchbox or eat it for dessert. Use homemade or commercial applesauce with no sugar added.
Caramel Peach Skillet Pie
In this decadent pie baked in a skillet, fresh peaches are coated in caramel before being topped with a homemade puff pastry crust. The trick to controlling the sweetness here is making sure to cook the caramel until it’s very dark brown but not burned. You’re looking for the color of an Irish setter: deep brown with a reddish cast. The puff pastry is a shortcut version (often called quick or rough puff pastry) that’s less labor-intensive than the classic kind. Its texture is somewhere between flaky pie dough and typical puff pastry, with a deeply buttery flavor. You can make it up to three days ahead (or longer if you freeze it). This said, purchased all-butter puff pastry is a fine substitute. You’ll need a 12- to 14-ounce package.
Louisiana Gingerbread (Stage Planks or Mule Bellies)
Prime Rib Hash
This dish is a midwinter night’s dream come true. It looks like a thick pancake of hash browns, crusty on the outside, almost pudding-like inside, using potatoes both diced and mashed. Though it is liberally studded with perfect bits of prime rib, it is unabashedly potato-based, unlike other steakhouse variations, which go heavier on the meat.
Chicken Congee With Turmeric and Cumin
This dish, which was created for the 2019 NYT Food Festival by Tyler Heckman, the executive chef at Ferris restaurant in New York, combines his interest in Cantonese cooking with his affinity for the flavors of New York City street food — specifically, the chicken and rice plates sold from halal carts. Congee is a rice porridge popular in China and among other Asian cuisines, and this version is heavily spiced with cumin and turmeric, which lend a golden hue and an earthy flavor. If you haven’t made congee before, you might balk at the high ratio of water to rice, but give it time, and the rice will break down until creamy. Spiced chicken, tangy yogurt and a punchy blender hot sauce add texture, richness and brightness to the dish.
New England Roast Turkey
This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours. But this is not necessary.
Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs
This one-dish dinner is indeed a casserole — but it’s bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.
Baked Spinach-Artichoke Pasta
Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table. This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of active cooking before it’s slid into the oven. As with any baked pasta, the key is to cook the shells until pointedly shy of al dente and to toss them with a sauce that seems excessively wet, as the pasta will tenderize and the sauce will thicken in the oven. These ingredients skew classic, but there is infinite room to riff: Swap in chopped kale or mustard greens in place of the spinach, experiment with cheese combinations, stir in mustard or caramelized onions or top with crumbled bacon.
Crab and Artichoke Stew With Garlic Croutons
This stew is an amalgam of West Coast flavors: fresh artichokes, Dungeness crab, citrus and, yes, chardonnay. You'll start by making crab stock from the Dungeness crabs, cooking them in water, picking them clean of meat and boiling their shells to extract as much flavor as possible from these giants of the sea. Orange zest brightens the broth and artichoke hearts, diced potatoes and crab meat give the stew enough heft to warm you on a foggy afternoon. Make extra croutons. Diners will want seconds, or thirds.
Craig Claiborne’s Chicken Salad Sandwich
Originally printed in 1981, here is Craig Claiborne’s take on the classic chicken salad sandwich. In his version, a combination of mayonnaise (preferably homemade) and yogurt is used which yields a lighter, tangier sandwich filling. He calls for using poached chicken, but the leftover roast chicken from last night would work beautifully as well.
Skillet-Roasted Potato Wafers
Gillette Cocktail
This recipe is an early print appearance of the gimlet, under a different name, according to the cocktail historian David Wondrich. The gimlet that drinkers came to know in the years after Prohibition usually called for Rose’s Lime Juice, an achingly sweet potion. The St. Louis bartender Tom Bullock made his Gillette the way many mixologists make a gimlet today, with sugar and fresh lime juice instead of Rose’s. He also called for the mildly sweet Old Tom gin instead of a London dry gin. The three ingredients result in a drink both gentle and piquant.
Presidential Birthday Cake
This is a classic butter layer cake based on a recipe from Seth Greenberg, the master cake maker and the son of the founder of William Greenberg Jr. Desserts and Cafes, in Washington. He spent two days baking a $4,000 version of this cake for President Clinton's birthday in 1996. The recipe calls for a raspberry preserve filling, but use your favorite, then slather the cake with Mr. Greenberg's buttercream icing. The best part is that the cake improves with age, just as a birthday cake should.
Barbecued Cornish Hens
Fig-and-Prosciutto Stuffing
Zabar's Black-and-Whites
The black-and-white cookie, that frumpy and oversize mainstay of New York City bakeries and delis, has not endured by dint of its taste. Unlike other edible icons, like New York cheesecake or bagels, there is no such thing as a delicious black-and-white cookie. They are either edible or inedible. Fresh-baked and home-baked are the best.
Ginger Oxtail Stew With Potatoes
