American Recipes
2886 recipes found
Paupiettes of Turkey With Curry Sauce
Clams with Chorizo
Potato Lasagna With Wild Mushrooms And Herb Sauce
Chicken Livers With Caramelized Onions and Mushrooms
Steamed Ruby Red Shrimp
Summer Brined Turkey
Slow Roasted Duck With Orange-Sherry Sauce
The New Orleans raconteur Pableaux Johnson scored this recipe from Greg Sonnier of Gabrielle restaurant in the Mid-City neighborhood back in 2004, calling it a reflection "of the dual nature of New Orleans cookery." Inspired by the haute cuisine of K-Paul's Louisiana Kitchen, where Mr. Sonnier got his start, it also takes more than a bow toward the city's legendary street food tradition of gravy-soaked po' boys laden with French fries. At the restaurant, Mr. Sonnier served the dish over shoestring potatoes. Home cooks can substitute mock frites or hash browns. Either way, the interplay between the moist meat, luscious sauce and crisp potatoes is nonpareil. (Sam Sifton)
Machias Festival Baked Blueberry Shortcake
Tangerine Tuna
Brown Buttered Corn
This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.
Vegetable-and-Chicken Stew With Olive-Oil-Rosemary Biscuits
With a biscuit crust that doesn’t require rolling and never gets soggy on the bottom, this vegetable-laden spring stew is not only easier than classic chicken potpie, but better.
Peanut Butter and Pickle Ice Cream
Butternut-Squash Gratin With Black Walnut Crisp
Fresh Peach Tart
Cauliflower Gratin With Goat Cheese Topping
Cauliflower is at its peak now, from December through March, when produce markets often are otherwise spare, particularly if you happen to live in a northern climate. Like other cruciferous vegetables, cauliflower is an abundant source of phytonutrients and enzymes that may help neutralize toxins damaging to the body’s cells. It’s an excellent source of vitamins C and K, folate and dietary fiber, and a very good source of vitamins B5 and B6, tryptophan, omega-3 fatty acids and manganese. All are good reasons to include it in your diet. One more thing: if you have trouble persuading your kids to eat dishes with cooked cauliflower, try serving the florets raw. Even some of the most vegetable-averse kids seem to like it uncooked. Of all of the gratins that I make, this is the easiest to throw together. It works as a vegetarian main dish or as a side.
Screaming Eagle Cheese-Steak Sub
Every college has one: some kind of nasty-fantastic amalgam of cheese and meat and grease and bread and salt and melting awesomeness. From freshman year to graduation, you can eat these things twice a week and it will hurt you, but not badly — that is the magic of youth and appetite and America combined. After that, such a sandwich must be counted a special treat, and adapted to adult use. For this cheese steak sandwich, a version of the Screaming Eagle served in the dining halls of Boston College, the Jesuit university in Chestnut Hill, Mass., I made two essential changes: I used Cheddar in place of the usual white American the college uses; and I replaced the thin-shaved steak that is a hallmark of cheese steaks the world over with skirt steak. Doing so recalled Corinthians. When you are a child, American cheese and shaved steak can count as ambrosia. As an adult, it's kind of nasty. But skirt steak? Melting Cheddar? That is actually ambrosial. The fiery mayonnaise does the rest.
Crêpes With Grilled Peaches and Apricots
Heat deepens the flavor of both peaches and apricots, and grilling adds one more seared dimension. The trick here is to grill the fruit just until it colors and softens, but not to let it burn or collapse. I find that 3 minutes on one side is sufficient for peaches, and 2 minutes for apricots, with about 1 minute on the other side. Crêpes are easy to make if you use a nonstick crêpe pan, and great to have on hand for desserts like this one. Keep the six extra that this recipe yields in the freezer, and grill some more peaches and apricots next week.
Kasha Or Buckwheat Groats
Cranberry Pie
Slow-Roasted Corn On the Cob
Brown Butter Cornbread With Farmer Cheese and Thyme
This skillet cornbread is one of the richest-tasting breads you’ll encounter, thanks to the addition of fragrant brown butter and farmer cheese.
Cranberry Nut Bread
Cranberries freeze admirably, just as you purchase them in plastic bags. With several extra bags of the bright scarlet berries obtained now when they are available and tucked into the freezer you will have the raw materials for a change of pace condiment to serve with roasted poultry or meats at other times of the year, or for quick breads or pies.
Cereal-Milk Panna Cotta With Caramelized Corn Flake Crunch
David Tanis’s Risi e Bisi
This traditional Italian dish of rice with peas is best made in the spring when fresh peas in the pod are at their sweetest. It is similar to risotto, but a bit on the soupy side, and less rich. A flavorful homemade chicken broth is essential. Look for peas that haven’t quite filled their pods — larger peas will be starchier. Asian markets and some farmers’ markets carry leafy pea tendrils, but any tender greens are fine.