American Recipes
2785 recipes found
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Spicy Chile Lemonade
This fruity, spicy, refreshing lemonade uses the natural oils in lemon peel as a solvent for the spicy capsaicin in hot red chiles to create a potent and flavorful spicy lemon syrup.
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Brown Butter Bananarama Cookies
These cookies get their rich banana and toffee flavor from caramelized bananas and brown butter. Customize them with chocolate chips or toasted coconut flakes.
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Simple Strawberry Sauce
This silky strawberry sauce recipe is quick and versatile. Drizzle it on ice cream, cake, custards, yogurt, and more.
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Air-Fryer Shrimp
Shrimp is delicious no matter how you prepare it, but for seafood that’s ready in less than five minutes, give it a dry-brine and a quick toss in the air fryer.
Rum-Raisin Carrot Cake
This boozy variation on classic carrot cake is imbued with both freshly grated and ground ginger, giving it a spiced aroma that pairs wonderfully with the rum-soaked raisins and crushed pineapple (which makes the cake particularly tender). Rum plays a central role in this cake: It’s first used to soak raisins until plump, then the leftover liquid is added to the cake batter as well as the frosting, ensuring very little waste and a cake that lives up to its name. Slowly beating the cream cheese into the butter-sugar mixture will ensure a sturdy frosting that can stand up to the heft of the cake layers. For the creamiest frosting, be sure to take your time, as cream cheese frosting can become runny or lumpy if mixed too fast. This cake is perfect for any time of year — enjoy it as the tulips bloom, bring it to your summer barbecue or curl up with a slice next to the fire alongside a dark ’n’ stormy.
Deep Dish Pizza
What is Chicago deep dish crust meant to be? Ask any Chicagoan: It depends on what you grew up eating. The original recipe has a thinner, shallower crust than many versions from today’s pizzerias, and making it at home may be the only way to taste it. This recipe is based on the earliest known published recipe that Richard Riccardo, the founder of Pizzeria Uno, shared with the newspaper columnist Gaynor Maddox in 1945. Peter Regas, a pizza historian, finessed it over many years, and here, it’s been adapted to work in any home kitchen. All you need is a couple of 8- or 9-inch metal cake pans and an open mind. The crust in this variation is almost caky and not as fermented as other styles of deeply proofed pizza dough. The sausage is what makes this especially Chicagoan, but if you don’t eat it, you could swap out the mozzarella for provolone for more richness with the same cheese pull.
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Hot Spinach-Artichoke Dip
Spinach-artichoke dip is the perfect party appetizer—our recipe nails the ideal proportion of spinach to artichokes, and a trifecta of cream cheese, mayo, and sour cream give the dip its ultra creamy texture. Baked until golden and bubbling, it's the perfect pairing for any cracker, chip, or tortilla chip.
Hot Honey
Here’s a sticky elixir to drizzle over everything. Spicy and sweet, this homemade hot honey starts with fresh chiles for a fruity brightness that you can’t get from dried chiles (though they work in this formula, too). Fresh chiles become even more complex when simmered with vinegar. Cooking the acid mellows its harshness but still gives this condiment a nice tang. If you can’t find bird’s-eye chiles or chiles that are as small, you can use a few habanero or Scotch bonnets instead. (If you love heat, you can add as many chiles as you think you can handle.) Be sure to wash the chiles well before using. This honey is delicious drizzled over vegetables, biscuits, cheese, fried chicken, pizza, grilled meat and sandwiches. With its fresh notes, it’s a nice addition to salad dressings, too.
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The Unexpected Ingredient That Makes This Peanut–Butter Banana Smoothie Shine
This salty-sweet peanut–butter banana smoothie takes all of five minutes to whizz up and gets extra creaminess from whole milk, nut butter, and frozen bananas.
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Crispy Air-Fryer Broccoli
Air-frying broccoli isn’t complicated, but there are a few tricks that’ll help you make it truly superb. Make perfectly crisp broccoli with our basic recipe—and dress it up with our five easy, delicious variations.
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The Genius Ingredient for Perfect Gooey Cheese Sauce
Alka-Seltzer contains two key ingredients—baking soda and citric acid—that react to form sodium citrate, the emulsifying salt that is the secret to all processed cheese sauces. This recipe leverages that salt to give you the smoothest, creamiest cheese sauce in under 5 minutes.
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Easy Upside Down Sheet-Pan Asparagus Tart Recipe
All you have to do is press puff pastry over the asparagus spears, lemon zest, goat cheese, and fresh thyme, bake, and flip for a beautiful spring tart that takes less than an hour to prep, including bake time.
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Air-Fryer BBQ Chicken
For a quick and easy indoor take on barbecue chicken with perfectly juicy meat and a sweet, sticky glaze, turn to your air fryer.
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Easy Weeknight Garlic Bread
A combination of garlic powder and fresh garlic give this buttery, crusty bread a wonderfully intense garlic flavor in under 15 minutes.
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Red-Eye Gravy
Perfect for spooning over biscuits, grits, and eggs, this classic Southern breakfast gravy is made by mixing the drippings of pan-fried country ham with black coffee.
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Knoephla (North Dakota Cream-and-Dumpling Soup)
Most North Dakotan grandmas seem to agree that this beloved soup should be simple and comforting, with little more than good chicken broth and handmade (not frozen!) dumplings.
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Perfect Microwave Poached Eggs
We found a faster, better way to make restaurant-worthy poached eggs—and it takes less than 10 minutes from start to finish.
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Lemon Tart Recipe
With its buttery, shortbread crust and a soft, dense lemon curd filling that holds its shape when sliced, this classic lemon tart is sure to make you pucker.
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Easy Pat-in-the-Pan Tart Crust
With just one bowl, and no stand mixer needed, this flaky, buttery tart crust comes together in minutes. Fill it with thick pastry cream and artfully fanned fresh fruit, silky chocolate ganache, or any other filling you like.
Lemon Bars With Pecan Crust
Lemon bars, with their buttery shortbread crust and their tart-as-you-like curd, have become one of the great American desserts ubiquitous to the 20th century cookery canon. These have a little twist with a rich pecan short crust, making them just a bit more well-rounded, the toasty nuttiness serving as a counterbalance to the tart lemon zing. While there are some official notations of its origins in print — most notably in the Chicago Tribune in 1962 — it remains one of those desserts that has seemingly lived in the hearts of modern Americans for as long as we can remember. As a friendly harbinger of spring and a favorite for every summertime cookout or picnic or backyard hang, these bright bites are a great option to make ahead; chilling them overnight makes them easy to cut and sugar right before you plan to serve or carry them to your festivities. For all these reasons and more, lemon bars will likely keep their rightful place as a great American standard for many years to come.
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Air-Fryer Baked Potato
In our potato-centric worldview, this air-fryer method makes the very best baked potatoes.
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Hoagie Rolls
Requiring just a handful of ingredients and a mere 30 minutes of active prep time, these homemade soft yet sturdy hoagie rolls are the perfect bread for building your favorite sandwiches.
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Air-Fryer Roast Potatoes
For the crispiest potatoes ever, toss them in your air fryer. There’s no preheating the oven, no dealing with rimmed baking sheets, and, most importantly, no waiting an hour for your potatoes to cook.
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Air-Fryer Asparagus
The air fryer is a fast and foolproof way to cook tender-crisp asparagus with a deep woodsy flavor.