American Recipes
2880 recipes found
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.
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Bloody Caesar
For this brunch cocktail—Canada’s answer to the Bloody Mary—we skip the Clamato and use a blend of tomato juice, bottled clam juice, Worcestershire sauce, plus umami-rich fish sauce and optional MSG to bolster the drink’s savory appeal.
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.
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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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Savory Cabbage Tarte Tatin
This tart has a caramel-like sauce, tender cabbage, nutty Gruyère cheese, and a crispy crust for a vegetarian centerpiece that's gorgeous and delicious. Make it for any other special occasion.