American Recipes
2880 recipes found
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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.
Vegan Banana Bread
If you’ve never tried to bake anything before, this is a great place to start. (You don’t even need a cake pan!) And if you’re an expert in the kitchen, you’ll be delighted with this quick bread that’s as tender as cake. Overripe bananas not only deliver their deep sweetness, but also bind together the batter made from pantry ingredients. With neither dairy nor eggs, this treat tastes like the purest form of banana bread and also ends up being vegan. You can skip the crunchy topping or swap in your favorite nuts, or black or white sesame seeds. You also can stir a cup of mini chocolate chips or finely chopped chocolate into the batter before baking to take this from breakfast treat to dessert.
Birthday Cake Blondies
Think of these as a starter birthday cake to make for friends — they travel well and feel like a party wherever you’re handing them out. Despite the sheet of sprinkles coating the top, these blondies aren’t cloyingly sweet. The batter has just enough brown sugar for a gentle butterscotch richness and a good hit of salt. Toasted at the edges and chewy in the center, these bars also have tiny crackles of caramelized sprinkles throughout.
One-Bowl Chocolate Cake
Fluffy and tender, this chocolate cake comes together quickly in one bowl. It’s a friendly little birthday cake with its dead simple frosting (or a really great snack without). A blend of oil and buttermilk or yogurt keeps the crumb moist, as does a nice pour of hot tea. Oolong gives the cake a floral aroma, while using coffee instead highlights the cocoa’s bittersweetness. Plain hot water gives this an old-fashioned chocolate cake flavor. The two-ingredient frosting – essentially cream and chocolate melted together, then cooled until thick enough to swoop and swirl – can be made in the same bowl used for the cake batter. You can sprinkle flaky salt, chopped toasted nuts or sprinkles on top too. But, frosted or not, this cake welcomes coffee, tea or ice cream.
Chunky Chocolate Cookies
Crisp at the edges and soft in the center, this chocolate cookie is lumpy with hooks of broken pretzels and melty chocolate chips. Built on a foundation of beating an egg with sugar until pale and full of tiny bubbles, it combines all the satisfying richness of a brownie with an almost airy lightness. Baking soda also helps lift the dense, dark dough in the oven. Once out, the craggy rounds deliver the irresistible pair of salty crunch and creamy sweetness in the tender, chocolaty cookie. You can switch-up the mix-ins with whatever you like: chocolate chunks, peanut butter chips, toffee bits, nuts or a combination. Just use a cup total for this amount of dough. And do consider keeping the pretzels no matter what else you throw in. Those little hits of salt turn perfectly good cookies into great ones.
Fruit Crumble
The buttery blend of oats and nuts in this easy, warm dessert stays nubby and crunchy while baking over the juicy fruit. (It also happens to be gluten-free.) A chai spice blend is especially nice in the mix, but other sweet-leaning spices like cinnamon and cardamom taste just as good. Any blend of fruit works, and keeping the peel on apples, pears and stone fruit not only streamlines the preparation but also adds a pleasant chewiness. If you want to go all berry, stick with fresh options; frozen fruit ends up too wet. (Thawed frozen berries work just fine with a mix of sturdy fresh apples and pears, though.) You don’t have to serve a warm bowl of this crumble with ice cream, but you probably want that creaminess swirling into the jammy fruit.
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Pastrami on Rye
This classic Jewish deli sandwich is all about the quality of the pastrami: beef brisket that's rich with smoke and spice, streaked with the melting juices of ample fat.