American Recipes
2880 recipes found
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Caesar Roast Potatoes
Crispy roasted potatoes with crunchy edges and a soft, fluffy center tossed with a savory Caesar dressing–inspired infused oil. Serve them as a side with a roast or offer them as a starter or party snack alongside a creamy dip for dunking.
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Roasted Veggie Caesar Salad
In this twist on the classic Caesar salad, a garlicky, savory vinaigrette is paired with crisp leaf lettuce, salty Parmesan cheese, and a medley of sweet roasted vegetables that’s perfect for a light summer dinner.
Summer Hot Dog Bar
Serve this hot dog board for your next summer cookout, adorned with homemade quick pickles, potato salad, fried onions, plus store-bought condiments like kimchi and sauerkraut.
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Savory Caesar Dip
Thick, cheesy, and briny all at once, this Caesar dip pairs the assertive garlicky anchovy flavor of Caesar dressing with the texture of a cream cheese-based dip. Scoop it up with crunchy vegetables, chips, or salty crackers.
Honey Mustard Potato Salad
There exist entire worlds between a good potato salad and a bad one. The good ones have good potatoes that have been prioritized and not just boiled to death: perfectly steamed, not too wet on the inside or outside. This clever, lazy method — boiling the potatoes for half their cook time, draining them, then using the residual heat of the pot to steam the spuds until tender, like one does with, say, sushi rice — ensures perfectly creamy, pillowy potatoes, whose fluffy edges are excellent at soaking up a curried dressing, dyed golden with mustard, lightly inspired by those delicious honey-mustard pretzel pieces from the snack aisle. If your curry powder isn’t hot enough for you, then add a dash of cayenne pepper or your favorite fresh chile, finely chopped. Some like it sweet; if that’s you, add a pinch of sugar or another dribble of honey; taste and adjust as you go.
Buttermilk Ranch Fried Chicken
Great fried chicken at home is much easier than you might think. This version celebrates the tangy, herbaceous complexity of ranch seasoning, which is whisked into buttermilk to create an easy brine that ensures a flavorful, juicy end result. A whole chicken works best: Cutting it into parts takes a bit of practice but saves money and yields a good variety of pieces. (If looking for a shortcut, a mixture of thighs and drumsticks works well too.) After the chicken is brined, it’s dredged in flour seasoned with onion powder and garlic powder, echoing ranch seasoning, and supplemented with cornstarch, which yields a delightfully crispy exterior that holds up very well to chilling, for those among us who love cold fried chicken. Don’t be afraid to fry at home! This chicken fries in a large, deep Dutch oven — and it fries mostly covered, which helps reduce any mess. Maintain the right oil temperature and follow the visual cues to determine doneness, and you’ll be fine.
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Extra-Crispy Croutons
Extend the shelf life of your stale bread by turning it into crunchy, snackable croutons. This easy recipe takes just about 30 minutes, and leaves you with delicious salad toppers for days.
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Burnt Eggplant and Bell Pepper Dip
This roasted eggplant and red bell pepper dip is rich and bright with distinct smoky notes. It's a party-pleaser that vegetarians, vegans, and meat eaters will love.
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Caesar Mayo
By working more oil into a classic Caesar salad dressing emulsion, a more thickened mayonnaise texture is achieved. It's a garlicky, lemony, cheesy, briny condiment with endless potential.
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Southern Cathead Biscuits
These extra large biscuits are crisp, golden, and exceptionally fluffy. Plus: They're easier than classic cut biscuits.
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Pesto Chicken Salad
This tender chicken salad (coated in a tangy pesto dressing and with sun-dried tomatoes woven throughout) is perfect for sandwiches or simply on its own.
Easy Chocolate Cake
This classic chocolate layer cake is big enough for a celebration but can be easily made with pantry staples and a hand mixer. The cake layers are deeply chocolatey, fluffy and even tastier if you make them the day before you plan to eat the cake. They also bake up nice and flat so you don’t have to bother with trimming. The sour cream makes the cake layers nice and plush, and adds a bit of tanginess to the American-style buttercream made with confectioners’ sugar, a hefty dose of cocoa powder, vanilla and plenty of salt to balance the flavor. Cover the cake with swoops and swirls of buttercream, and top with sprinkles, if you like.
Scuttlebutt
Tangy and salty and colorful, the scuttlebutt sandwich vibrates with flavor: hard-boiled egg, pickled beets and carrots, olives, capers, herbs and feta mingle on pillowy focaccia. “The word ‘scuttlebutt’ is sort of like what’s the gossip, what’s the story, what’s the deal or the chitchat, you know, the chatter,” said its co-creator Caroline Fidanza, who devised the sandwich at her Brooklyn restaurant Saltie in 2009 with the chef Rebecca Collerton. Inspired by Ms. Collerton’s practice of cobbling together sandwiches with whatever was in the fridge, they intended the sandwich to change with the seasons, but once patrons got a taste of the pickled beets, the lineup was set in stone. Saltie closed in 2017, but Ms. Fidanza brought the sandwich back at Marlow & Sons in 2020, when it became a best-seller once again. Ms. Collerton, who died of cancer in 2018, was not able to see its comeback. There are many components, and many shortcuts: Use store-bought pickled vegetables and focaccia; doctor up mayonnaise rather than making aioli. But the details make a difference: Ms. Fidanza says that “picking the herbs is a pain, but that’s just what you have to do.”
Halloumi, Arugula and Tomato Sandwiches
In 2022, Jake Marsiglia and Costa Damaskos opened Baby Blues Luncheonette in Williamsburg, Brooklyn, to honor the historic diners and luncheonettes that closed during the pandemic, while paying homage to Mr. Damaskos’s Greek roots. One of the best ways they’ve incorporated this history and culture into their menu is through their HLT sandwich, a play on the classic American BLT that replaces bacon with halloumi cheese, seared until golden and crisp. They replace BLT’s standard lettuce with an arugula salad seasoned with a bright Greek vinaigrette, and round out the sandwich with red onions, juicy heirloom tomatoes and a garlic-pepper mayonnaise.
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Berry and Kiwi Pan-African Flag Popsicles
These red, black, and green ice pops in the colors of the Pan-African flag are perfect for celebrating Juneteenth. I love making them with my kids to teach them about the history of the Pan-African flag, Black liberation, and Black empowerment.
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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15-Minute Maple-Mustard Broiled Salmon
Broiled salmon is just as easy to prep as baked salmon, but it has a better texture and flavor. Here's how to make broiled salmon with a simple maple-mustard-mayo spread in 15 minutes from start to finish.
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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.