American Recipes
2912 recipes found
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The Hearty 5-Ingredient Dinner Salad I Make Every Week
This five-ingredient broccoli and chickpea salad comes together in under 30 minutes in one skillet. Serve it as a hearty main dish or an easy side.
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These Homemade New Orleans Sno-Balls Put Snow Cones to Shame
These New Orleans–style sno-balls are fluffy, fruity, and fantastic on a hot day. Get the recipe for the fluffiest "snow," plus three kinds of fruit syrup.
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The Cheesecake Upgrade Every Chocolate Lover Needs to Try
A rich, creamy cheesecake sweetened with white chocolate and topped with cherries.
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I Cracked the Code on Copycat McDonald’s Apple Pies (And They’re Even Crispier Than the Original)
Recreate the McDonald's handpie at home with this copycat recipe featuring a flaky deep-fried crust andgooey apple filling.
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The Sloppy Joe You Remember—Only Quicker, Juicier, and Better
This homemade version is probably nothing like the cafeteria version you grew up with—but hits all the same nostalgic notes.
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This Retro Pound Cake Is Fluffy, Rich, and Swirled with Chocolate
Philly Fluff is a nostalgic Bundt cake from New York and New Jersey bakeries, made with cream cheese, butter, and shortening for a rich, fluffy crumb. Learn the technique that makes it so tender—and how to nail the signature chocolate swirl.
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The Impossibly Luxurious Coffee Cake That Disappears Faster Than the Coffee
This pistachio coffee cake features a tender crumb swirled with pistachio cream, topped with spiced pistachio streusel, and finished with a simple glaze.
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Finally, a Protein Bar That Doesn't Taste Like Cardboard
These no-bake protein bars are crunchy, chewy, and full of real ingredients like oats, nuts, seeds, and chocolate.
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All the Best Parts of Falafel, Now a Crispy, Golden Burger
These falafel burgers are crisp and herb-packed with a tangy tahini-yogurt sauce and fresh toppings for the perfect plant-based bite.
Spicy Jalapeño Cheeseburgers
It takes years to become a master burger flipper, and it’s worth the practice for incredible smash burgers at home. This special recipe and technique, from 7th Street Burger in New York City, teaches you that the best burgers are griddled hot and fast on a flat surface. A large skillet works well for two burgers. A stainless steel pan gives you the best browned crust, but cast iron is good too. Restaurant chefs have meat presses to flatten the patty, but at home you can use any heavy pot or saucepan with a handle and flat bottom. The richness of the thin, flat and crispy patty is cut by fresh jalapeño slices that turn bright green from the heat of the burger. Use your favorite mayonnaise or secret sauce, or make your own. At 7th Street Burger, they add a ghost pepper hot sauce that pairs well with the fresh chiles.
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The 15-Minute Maple-Glazed Salmon I Make on Repeat
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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Need a Mediterranean Vacation? This Sheet-Pan Greek Chicken Dinner Is the Next Best Thing
Layered with lemon vinaigrette, herbs, vegetables, and tzatziki, this sheet-pan chicken recipe turns a simple supper into a restaurant-style Greek feast.
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Think Margaritas Are Refreshing? Wait Until You Try This Pickle Hard Lemonade
Pickle brine, lemon juice, and smoky mezcal combine in this marriage of pickle lemonade and hard lemonade that’s sharp, salty, and just sweet enough.
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Blondies Meet Banana Bread in This Rich, Chewy Dessert
Roasted bananas, warm spices, and pockets of chocolate make these banana blondies chewy, rich, and easy to love.
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I Finally Found My Dream Sandwich—It's Salty, Sweet, and Totally Unstoppable
This marinated tofu sandwich is savory, tangy, and sweet. Loaded with early-2000s sandwich shop favorites, including alfalfa sprouts, avocado, and cucumber, it's large and in charge—and incredibly satisfying to eat.
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Love Peanut Butter? These Triple-Decker Brownies Are Just for You
Rich, fudgy, and deeply nutty, these layered brownies tick all the boxes for peanut butter–and–chocolate lovers.
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The Espresso Martini Revival Is Real—Here’s How to Make a Better One at Home
This espresso martini recipe ditches the simple syrup and focuses on better flavor and foam—with advice for whatever coffee you have on hand.
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This 15-Minute Bean Salad is Perfect for Cookouts and Weeknights
This easy three-bean salad combines crisp green beans, canned beans, and a zesty lemon-vinegar dressing for a quick, fresh side that’s cookout-ready in minutes.
Kenai Dip (Smoky Jalapeño Cheese Dip)
Slathered on burgers and sold by the tub in grocery store delis across Alaska, this cold, smoky jalapeño-cheese dip is most authentically consumed within earshot of a 4-stroke outboard motor while fishing for salmon on the Kenai (keen-EYE) River. The original dip, also known simply as jalapeño cheese dip, has been sold by Echo Lake Meats, a butcher shop in the fishing town of Kenai south of Anchorage, since the 1970s. Its recipe remains a closely guarded secret, but copycat dips abound. This tasty, quick-to-make version for home cooks was adapted from the chef and recipe developer Maya Wilson’s recipe in “The Alaska From Scratch Cookbook” (Rodale, 2018). It’s important to use freshly grated cheese to get the correct texture.
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No Campfire, No Problem—These S’mores Brownies Bring the Magic Indoors
With a sweet, nutty graham cracker crust, a layer of fudgy brownies, and a topping of toasted marshmallows, these bars are a heartier, more substantial take on classic s'mores.
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These Crispy Golden Corn Fritters Are a Southern Summer Favorite
Golden corn fritters made from fresh kernels are crisp on the outside, tender inside, and packed with the flavor of summer corn.
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Your Lunchbox Fave Just Became This Glossy, Gorgeous Pie
This playful peanut butter and jelly pie layers a nutty peanut crust, fluffy peanut butter mousse, and glossy Concord grape jelly for a grown-up spin on your childhood favorite.
Vegan Gluten-Free Chocolate Chip Cookies
These vegan, gluten-free stunners, which you can mix in one bowl without an electric mixer, have a candy-like crunch at the edges from caramelized brown sugar; a chewy, dense center from a mix of almond and oat flours; and a bittersweet speckling of mini chocolate chips strewn throughout. Adapted from Lee Farrington, LB Kitchen in Portland, Maine, they bake up sturdy enough for picnics, lunchboxes and mailing to far-flung, cookie-loving family and friends, but note that the sticky batter does need to be frozen before baking so plan ahead.
Vegan Gluten-Free Oatmeal Raisin Cookies
Inspired by the vegan, gluten-free chocolate chip cookies that Lee Farrington makes at LB. Kitchen in Portland, Maine, these one-bowl delights are chewy at their centers, crisp at the edges and full of raisins and sweet spice. The batter is very sticky and needs to be frozen before baking so they don’t spread too much, but a couple of hours will do it. Feel free to substitute hazelnut flour for the almond flour for a deep, toasty flavor.