American Recipes
2886 recipes found
Blueberry Rhubarb Pie
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.
Rhubarb Oat Shortcakes
Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge. Here, it’s paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream. It’s important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven. Then mix those syrupy juices with the rest of the rhubarb for the deepest flavor. You can make the biscuits and rhubarb up to eight hours in advance. Store them at room temperature until ready to serve.
Oreo Rum Strawberry Pie
The pie needs to be chilled several hours or overnight before serving.
Flaky Chicken Hand Pies
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
The Pete Burgess Cherry Pie
Pan-Fried Pole Beans With Chicken Liver Crostini
Pole beans, which are also called stick beans or runner beans depending on where you’re from, are any sort of bean that climbs easily around a trellis or other support. When they are young, they are perfect cooked in a lightly oiled sauté pan without blanching. Anne Quatrano’s recipe requires only the discipline to keep the heat of the pan high enough so the beans brown well but don’t burn. If the beans are fresh, they can achieve a crisp-tender state with just a touch of char in less than 10 minutes.
Buttered Apple Pie
This is a modern reading of the ''Buttered Apple Pie'' from Amelia Simmons's ''American Cookery,'' the first American cookbook, published in Hartford in 1796.
Chocolate Bread With Vanilla Butter
Tapioca Pudding
Baked Spinach Rice
A favorite family casserole, updated. My mother served this as a side dish for company. I have adapted it, using fresh spinach and other embellishments.
Apple and Cheese Pie
Corn Fritters
Corn is the One True Vegetable of American summer. Vine-ripened tomatoes are thrilling, but not ours alone. And zucchini, while pleasant, does not make anyone’s toes curl. But the crunch and suck of ripe local corn on the cob is, so far, confined to the Here and Now. Once you’ve tired of piled-high platters of cobs, turn to corn fritters, which are always greeted with surprise — joy, even. And they are forgiving, because they can be made with fresh, or leftover cooked, kernels. Frying on a hot day isn’t anyone’s idea of fun, so my recipe has evolved into a hybrid of fritter and pancake, cooked in shallow oil. It goes with everything on the August table and, with maple syrup, peaches and bacon, is an ideal breakfast for dinner.
Mashed Potatoes and Sauteed Onions With Peas
Fennel Slaw
Corn, Tomato and Fish Chowder
Skillet Chicken With Rhubarb
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.
Culotte Steaks With Onion Glaze And Horseradish Bread Crumbs
Spicy Steak and Watercress on a Roll
Serve these little steak sandwiches with drinks. Horseradish, thinly sliced jalapeño and peppery watercress all supply a pleasant kick, tempered by sweet butter and sour cream.
Vegan Pizza
This is a vegan spin on classic pizza margherita, adorned simply with tomato sauce and rounds of cashew “mozzarella” cheese. Right after you make the cheese, it will be smooth and spreadable — more like ricotta than mozzarella — but as it bakes, it will firm up, resulting in pockets of creaminess that hold their shape in a sea of tomato sauce. If you’re short on time, there are a couple ways to make the pizza come together more quickly: Use store-bought crust or dough (enough for 1 large or 2 smaller pizzas), or try one of the many shredded vegan mozzarella cheeses available in stores these days. You can use a heaping cup on each pizza.
Apple Mashed Potatoes
Wedge Salad With Buttermilk-Blue Cheese Dressing
Spicy Baked Beans
Refrigerator Corn Relish
This colorful, mildly spicy relish is sweet, but not as sweet by a long shot as many corn relish recipes I’ve seen and tasted. It goes well with everything from burgers to tofu sandwiches. You can add more chiles to the recipe if you want a spicier relish.
Yogurt and Bean Dressing With Cilantro and Lime
One of my favorite variations on Lisa Feldman’s bean and yogurt dressing base is her cilantro-lime dressing. Blend cilantro into just about any dressing, purée, sauce or soup, and I’ll be there with a spoon. I use a little more cilantro and lime juice than Lisa calls for, to achieve a pale speckled-green mixture that is slightly zingy; add a small green chile if you want a bit more spice.