American Recipes
2785 recipes found
Rotel Dip
Named for its core ingredient, Ro*Tel, a Texan brand of canned tomatoes and chiles, this dip is a variation of chile con queso that often includes ground beef. It’s a pantry-friendly appetizer made in one skillet, and cooks up in just 15 minutes. While the recipe title refers to the spicy tomatoes, the key ingredient is the processed cheese, typically Velveeta, which gives the dip a luxuriously creamy texture. If you prefer not to use processed cheese, a combination of cream cheese and mild Cheddar may be used instead (see Tip). The flavor and texture will be slightly different, but the tomatoes and chiles will still shine through. And there’s a mild heat, even with the addition of chili powder. For more of a kick, use a “hot” variation of canned tomatoes and chiles, up the chili powder to taste or add a pinch of cayenne to the dip as it cooks.
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Iowa Loose Meat Sandwich
This squishy, snackable Iowa loose meat sandwich brings well-seasoned beef crumbles, onion, pickles, and mustard together on a bun, for an undeniable combination of classic Midwestern flavors.
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Biryani-Style Roast Chicken
This biryani-style chicken is everything I want in a roast chicken dinner: juicy meat, fluffy rice, and tender vegetables, all perfumed with an incredible blend of toasted spices.
Succotash
Typically a combination of corn, lima beans and other vegetables, succotash was first introduced to colonial immigrants in the 17th century by Native Americans. The name succotash is derived from the Narragansett word “msickquatash,” which refers to corn (and a variety of other ingredients) cooked together in a pot. Using frozen corn and lima beans that have been defrosted make this recipe incredibly simple and evergreen, but opt for fresh versions when in season. Cook the vegetables in stages, starting with the longer-cooking ones, then toss in a tablespoon of butter when they’re all cooked for a layer of silkiness. To keep the tomatoes crisp, remove the pan from the heat before adding them, but if you want them a bit softer, toss the tomatoes in with the corn and lima beans. This dish easily adapts to preference and availability.
Dairy-Free Creamy Pasta Primavera
An early summer, dairy-free spin on the classic spring pasta dish, this uses oat milk, seasonal vegetables, plus a few tricks that make it even easier to make.
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Blueberry Cornbread Cobbler
There's nothing simpler than a fresh blueberry cobbler. In our version of this classic summer dessert, we pair a jammy blueberry filling with a sweet lemon-scented cornbread topping.
Za’atar Lion’s Mane Steak with Couscous & Herb Salad
A plank of steak-like Lion's Mane mushroom is seared and served with bright herby salad and chewy pearl couscous for a delicious, vegan weeknight meal.
Strawberry Meringue Sundae
This riff on a marängsviss, a Swedish-style Eton Mess, layers meringues, ice cream and fresh strawberries, both sliced and poured over as a peppery shrub. It's a special-occasion dessert made for summer celebrations.
Blueberry Spoon Cake
This recipe for a simple summer spoon cake draws the juices out of blueberries then pours them on top of a gluten-free cornmeal batter. As the cake bakes, some blueberries sink and form a stewy bottom, others bubble into chewy jam. The result looks like an upside down cobbler, or a muffin without its middle. It isn’t too sweet, and what it lacks in slice-ability and portability, it makes up for with tenderness and juiciness. Make sure to bake it on a tray to catch any batter or berries that rise over the rim — these are the cook’s midbake treat.
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Tomato-Watermelon Salad
This vibrant summer salad pairs juicy watermelon and tomatoes with creamy feta, fragrant mint, and a tangy dressing with lime, honey, shallots, and chiles.
Smoky Chicken Chili
This rich and smoky weeknight chili makes good use of pantry ingredients and opts for an unexpected time-saving ingredient: a rotisserie chicken. Garlic, onion and carrot caramelize alongside tomato paste to create a deep, rich base for the sauce, and dried chiles and golden raisins enrich the chili by adding both mild spice and a hint of sweetness. The chicken is placed on top of the chili and steamed to warm it through, helping to maintain its chunky texture. (The more you mix, the more shredded it becomes.) For the next day, leftover chili makes a fantastic topping for nachos or a satisfying quesadilla filling.
Chicken Pasta Salad with Grapes & Queso Fresco
This pasta salad feeds a crowd and hits all the flavor notes from sweet grapes to briny cheese and olives. Infinitely customizable, It's also a perfect make-ahead side that just gets better with time in the fridge.
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Air-Fryer Chicken Breasts
Our zero-fuss recipe for air-fryer chicken breasts produces meat that’s tender, flavorful, and juicy—just the way we like our chicken.
Death by Chocolate
Death by Chocolate, which by name suggests that it’s so rich and decadent that it may cause one to simply expire, commonly takes the shape of a trifle dessert. It consists of layers of crumbled brownies or chocolate cake, chocolate pudding and whipped cream, plus a fourth layer that is either crumbled chocolate sandwich cookies or chopped up chocolate toffee bars. The assembled trifle is placed in the fridge to rest in peace until served cold. While often made with boxed cake, pudding mixes and Cool Whip, this recipe contains easy homemade versions of all three.
Rotisserie Chicken Caesar Pasta Salad
This easy-prep pasta salad filled with rotisserie chicken, homemade Caesar dressing, ciabatta croutons, fusilli, and Parmesan comes together in one big bowl—perfect for summer BBQs.
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How to Make Oleo-Saccharum
Leave lemon peels to sit with sugar and watch as this beautiful, bright and sunny syrup forms. It's great on everything from drinks to fruit salads and pancakes.
Chopped Cheese
Crispy bits of ground beef mixed with charred onion and melty American cheese, sandwiched between a long, fluffy roll, the chopped cheese has long been a comfort food staple in bodegas throughout New York’s Harlem neighborhood and beyond. The origin of the sandwich, also called a chop cheese, is fuzzy, but it’s widely agreed the name comes from its preparation — the meat is pressed and flattened on a super-hot cooking surface for maximum crispiness, flipped and then “chopped” with a metal spatula or similar tool and draped with cheese. Here, a cast-iron skillet replicates the flattop often used in a bodega, but feel free to fire up a griddle if you have one. For the full filled-to-the-gills chopped cheese experience, be sure to slather plenty of mayo and ketchup on the buttery toasted rolls, and pile on the shredded lettuce and sliced tomatoes.
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Spicy Strawberry Lemonade
Use the power of fat to release flavor from the lemons, strawberries, and chiles for the brightest tasting lemonade you'll ever make.
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Whipped Banana Ice Cream
You can make our creamy banana ice cream with just one ingredient—but a couple of pantry ingredients make it so much better than any other "nice" cream.
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Retro Hummingbird Cake
Studded with pineapple chunks, bananas, crunchy pecans, and coated in a tangy cream cheese frosting, hummingbird cake is an opulent dessert that’s been a mainstay of Southern tables since the 1970s.
Hamburger Soup
Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as “hamburger” in certain parts of the United States. Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer. The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite. To store, cool completely in the pot before transferring to an airtight container, then refrigerate and enjoy for up to 4 days, or freeze for up to 3 months.
Garlic Butter Steak Bites
Inspired by bite-size steak tips — the highly snackable bar food that’s beloved in Boston and the greater New England area — these garlic butter steak bites follow a classic bistro flavor profile accented with a punch of soy sauce. They’re quick and clever: Cutting steak into small pieces creates more surface area to quickly soak up a marinade, and the morsels cook off in just minutes. Here, they are marinated in a mixture of soy sauce and olive oil, then finished in the pan with a swirl of butter, garlic and parsley. They are perfect for summer spreads alongside a hearty, lemony farro salad or a summery corn salad, plus some bread to swipe up the rich sauce. Serve with toothpicks for easy snacking, or small plates.
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Spicy Cucumber-Jalapeño Limeade
We infuse lime peel oils into sugar while simultaneously infusing spicy jalapeño into those oils. Then we infuse cooling cucumber into tart lime juice before blending it all for a refresher that both brings the heat and beats the heat.
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Classic Banana Pudding
Made with a luscious vanilla pastry cream, ripe bananas, and vanilla wafers, this simple banana pudding is the very best version you can make at home.