American Recipes
2886 recipes found
Toasted Coconut Shortbread
These cookies have the taste and texture of one of those Danish holiday cookies that come in the little blue tins. The coconut in these cookies adds fat for an even more buttery treat with faintly nutty notes and no noticeable tropical flavor. Dipping each cookie into a pile of sanding sugar before baking gives the finished product a sweet and salty balance.
Lois Dodd's Fresh Corn And Blueberry Pancakes
Spicy Corn Stew
Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
Goat Cheese and Potato Cakes With Watercress-and-Endive Salad
Christmas Turkey
Chocolate Sauce
Jean Halberstam's Deep-Fried Peaches
Jean Halberstam, who was married to the Pulitzer Prize-winning journalist David Halberstam until his death in 2007, is a well-known, accomplished cook. To make this dessert for a 2005 dinner party at their home on Nantucket, she plunged skinless peach halves into a batter, then sizzled them in a bath of boiling Crisco — yes, Crisco; “Nothing else makes them as crisp,” she said — until lightly browned, and rolled them in sugar. Her dinner guests could not believe how good these were.
Peach Cake
The Yellow King
This simple and breathtakingly beautiful aperitif drink (it is golden in hue) is an acquired taste. The floral and fruity Cocchi Americano, an aperitif wine, balances out the bitter bite of the Aveze, but not too much. Once you get used to the herb garden of flavors, the drink serves admirably as a palate cleanser and appetite whetter, all in an appealingly low-alcohol package. After two or three, you may even think it delicious. (I thought so after only one.) Think of it as a distant, sunny cousin of the Negroni.
Lettuce with Guanciale, Scallions, Green Peppers and Corn
Short Rib Meatballs With Farro and Carrot Salad
Mary Frank's Solar-Cooked Shrimp
Condé Nast Cafeteria's Raspberry Pudding
Warm Brussels Sprout Salad With Smoked Feta and Candied Pecans
This recipe came to The Times by way of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The trick to this salad is to blanch the brussels sprouts in salty water to remove the bitterness. The candied pecans combined with smoky feta creates a heavenly dish. “Even the little kids eat it,’’ said Ms. Lawrence.
Pepper-and-Sausage Cornbread Dressing
This dressing combines corn bread, turkey broth, three kinds of pepper and a healthy scattering of fiery sausage for a Thanksgiving dish that is crunchy on top, moist within and alive with flavor. The copious use of that turkey broth, or a good chicken broth, is crucial here; also necessary is an understanding that the cooking should last long enough to crisp the exterior without burning it, while not going on so long as to dry out the dish. When in doubt, add a splash more broth. And know that this dish works well for any gluten-avoiders at your table; the related cornbread recipe does not use wheat flour.
Shallot-Thyme-Black Olive Stuffing
Grilled Vanilla-Ginger Pineapple
Sherry Yard has a wonderful recipe in her first cookbook, “The Secrets of Baking,” called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you’ve scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you’re roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.
Turkey Smoked Indoors
Brined Turkey
This recipe, from the barbecue expert Steven Raichlen, was originally published alongside a pair of recipes for smoking the Thanksgiving turkey: one that has you smoking it outdoors on a charcoal grill, the other indoors using a stovetop smoker and a conventional oven. But there's no reason you couldn't brine the turkey according to the method below and then roast it to bronzed perfection.
Luxury Chicken Potpies
Chicken Potpie (Pie in the Sky)
Sweet And Pulpy Tomato Ketchup
Steamed Clams With Spring Herbs
A pot full of garlicky steamed clams needs nothing more than some crusty bread – or even just a spoon – to accompany it. In this version, tarragon and chives add a bracing freshness to the clams while lime juice and zest brighten things up. Take your time when cleaning the clams; they need a good scrubbing under running water to remove all the sand and grit. If you do find grit in the sauce after cooking, either strain it through a sieve lined with a dish towel, or let it settle to the bottom of the pot and spoon the sauce off the top. This recipe also works with mussels if you add 1/4 cup water to the pot along with the shellfish.