American Recipes
2886 recipes found
Pickled Vegetables Gerry
Summer Squash Refrigerator Pickles
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Creamy ‘Ranch’ Dressing
Lisa Feldman, the director of culinary services at the schools division of the food services company Sodexo, understands that where there is ranch dressing, there are kids who will eat vegetables. Lisa is working to devise menus for schools that meet or exceed the Department of Agriculture’s Healthier US Schools Challenge requirements. With a deep understanding of the ingredients that school lunch programs have to work with, she developed a white bean and yogurt salad dressing base. The mixture will make a dressing that has much more nutritional value, considerably less sodium, and none of the additives in the long ingredient list on a bottle of commercial ranch dressing. Lisa credits the chef and cookbook author Joyce Goldstein for the idea. This is an adaptation of the ranch that Lisa developed for schools. It can be used as a dip, but also as a salad dressing for crisp salads. Adding the ice cube to the food processor helps to break down the fiber in the bean skins so that the dressing is less grainy.
Blueberry Shrub
Yogurt and Bean Dressing With Thai Flavors
This version of Lisa Feldman’s yogurt and bean dressing is based on her slightly sweet Thai ginger dressing. Sriracha sauce, I’ve noticed, has become the go-to condiment for many chefs. It contributes just enough spice and pungency to the mix (you can add more if you want more heat). I like to serve this with grains, and as a dip or a dressing for crispy salads.
Pickled Peaches With Sweet Spices
I love the balance of sweet, sour and spice in this recipe. These are refrigerator pickles, meant to be kept in the refrigerator, where they will keep for up to two months; so you could pull them out for Thanksgiving, though I doubt you will be able to resist them for that long. Although this recipe calls for a lot of sugar, you will not be consuming the syrup so don’t be alarmed by it.
Pork Burgers With Spices
Pickled Green Beans
In the South these are sometimes called “dilly beans” because of the dill that goes into the jars with the beans. My only reservation about making pickles out of green beans is that it is impossible for the beans to retain their wonderful green color. But I forget about this regret when I taste them, redolent as they are with coriander seeds and dill. You can serve them as an aperitif, garnish or side, or cut them up and add them to salads.
Chocolate-Covered Cherries
Here is a recipe that came to The Times from the kitchen of Laura Cunningham, the novelist and memoir writer. It calls for but two ingredients and 10 minutes of your time, and results in a delicious, romantic and extremely simple grace note to any meal. Be forewarned: the cherries aren’t pitted. It’s like a metaphor -- for dating certainly, and maybe for life.
Mom’s Famous Rum Cake
This classic rum cake recipe, built around a yellow cake mix, is a favorite of mushers and snowmobilers passing through the village of Tanana, Alaska, in the wintertime. It's hard to mess up, comes together quickly, fills out a (prepared) Bundt pan reliably and can be made on a whim with ingredients from the pantry. It travels well; keeps, covered, for several days; and pairs nicely with coffee and cold weather.
Walnut Apricot Bundt Cake
This honey-sweetened cake, with dried apricots, walnuts and a hint of orange, is just sweet enough to serve for dessert. But my favorite place for it is at the breakfast or brunch table, or with afternoon tea.
Great Roast Chicken
Lemon Bundt Cake With Poppy Seeds
Because this is made with whole wheat flour and honey it doesn’t look like most white fluffy poppy seed cakes; it’s dark and golden, with a wonderful moist texture plus the slight crunch of the poppy seeds (which are another good luck food, at least in Poland). The formula is much the same as the one I used for my walnut apricot Bundt cake modeled on Peter Reinhart’s formulas for quick breads and muffins, with ricotta standing in for some of the buttermilk.
The Martini
Juicy Orange Cake
This is delicious made with fresh juice, but even with supermarket O.J., it always tastes swell. Do not think about skipping the glaze; it is not a mere finish for the top, but the juicy essence that soaks in to create a moist cake.
Cornmeal and Buckwheat Blueberry Muffins
They are the antithesis of the cakey blueberry muffins you find in coffee shops. The berry quotient is generous here. If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
Pork Tenderloin Stuffed With Herbs and Capers
Pork tenderloin is a lean cut that can easily dry out. But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it’s the same thickness all over helps it cook evenly. After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat. Serve with polenta, crusty bread or rice to soak up the sauce.
Turkey Dinner Canapés
You may simply put out bowls of nuts and olives and be done with hors d'oeuvres before Thanksgiving dinner. Or not. Here’s a canapé that’s as amusing as it is tasty, easily prepared in advance and offering the flavors of the turkey dinner to come. It can be made with smoked salmon or other smoked fish instead, but hold the poultry seasoning.
Celery, Watermelon and Cucumber Salad
Creamy Ranch Dressing
Cake in a Shoe Box
Strawberry-Rhubarb Upside-Down Cake
This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.
Roasted Vegetable Broth
Roasted Fish With Brown Butter Corn
Corn cooked in browned butter is the backbone of this summer sauce, which is sweet and a little tart, nutty and very creamy.