American Recipes

Food52

Apr 27, 2023

Bamboo Cocktail

This fortified wine cocktail is simple, riffable, and a great way to use the sherry in your bar cart. Add a dash of plum bitters for fruity flavor.

Food52

Apr 24, 2023

Mocha Chocolate

Coffee and chocolate!

Serious Eats

Apr 17, 2023

Crispy and Flavorful Avocado Fries

Crunchy with golden brown panko on the outside and buttery within, avocado fries are a low-effort, high-reward snack that come together in less than 30 minutes.

Serious Eats

Apr 7, 2023

Avocado Chocolate Mousse

The secret to ultra-creamy and velvety smooth vegan chocolate mousse? Ripe avocados.

Serious Eats

Apr 5, 2023

Avocado Smoothie

This ultra-creamy avocado smoothie gets its sweet, tangy flavor from frozen mangoes, orange juice, and a ripe banana.

NYT Cooking

Apr 1, 2023

Stuffed Peppers

These classic stuffed peppers are as flexible as they are delicious: The filling combines lean ground beef with sautéed vegetables and cooked white rice (the perfect use for leftover takeout rice!), but ground turkey, chicken or pork can be substituted in its place. Topped with melty mozzarella, these peppers will feed a hungry crowd. For a speedy weeknight dinner, make the filling, stuff the peppers and refrigerate for up to 24 hours before baking.

NYT Cooking

Mar 26, 2023

Buttermilk Sugar Biscuits

These wonderful hearty biscuits, from the brilliant baker Briana Holt of Tandem Coffee + Bakery in Portland, Maine, are crusty on the outside but tender on the inside, with distinct layers that are fun to peel apart while eating. Different from fluffy, airy Southern biscuits, Ms. Holt’s biscuits are like sturdy, salty-sweet Tempur-Pedic pillows that bounce back when you press into them. At Tandem, these beauties are split and served slathered with butter and fruit jam or, in an especially divine combination, cream cheese and hot pepper jelly.

Serious Eats

Mar 23, 2023

Cornflake Marshmallow Treats

The naturally sweet and earthy flavor of Corn Flakes shines in this riff on classic Rice Krispies treats.

NYT Cooking

Mar 22, 2023

Chicago Thin-Crust (Tavern-Style) Pizza Dough

Compared with many other styles of pizza dough, this one is relatively easy. It’s stretched with a rolling pin, then allowed to sit uncovered overnight until it has lightly dried to the texture of a flour tortilla. This is the secret to getting the crunchiest, most cracker-crisp crust, and it also makes topping and moving the pizzas a snap. Give this recipe a try. If you do, there are a few things to note: Both mass measurements in grams and volume measurements in cups and spoons are provided. It’s strongly advised to use the mass measurements for everything, but at the very least, use it for the flour. Because flour is compressible, a cup can vary in weight by as much as 50 percent, completely throwing off the hydration level of your dough. Also strongly recommended: Following the full three- to five-day cold fermentation in Step 3, which makes rolling easier and results in a lighter crust. This recipe is part of our complete recipe for a Chicago thin-crust pizza. View the recipe for the finished pizza, as well as recipes for the accompanying sauce and Chicago-style Italian sausage.

Serious Eats

Mar 16, 2023

Chocolate Pecan Galette

Filled with dark chocolate and crunchy pecans, this riff on the classic Thanksgiving pie is perfect not just during the autumn, but all year long.

Serious Eats

Mar 3, 2023

How To Make Cornmeal Using Popcorn

Grinding my own cornmeal was something I hadn't even begun to consider when I first stumbled upon discussions of how great the freshly milled variety made your cornbread, but it's as simple as using a high speed blender. You can even use the popcorn already in your pantry.

NYT Cooking

Feb 22, 2023

Orange Rolls

Inspired by orange roll recipes from the 1910s and ’20s, these citrusy cinnamon rolls have an old-fashioned feel, an easy-like-Sunday-morning breakfast from simpler times. Perfumed with fresh orange zest in the base, filling and glaze, they come together in less than an hour, thanks to a fluffy, tender dough that doesn’t require yeast. To help the biscuit-dough base end up as soft as any yeasted treat, cream cheese and extra milk are mixed into the dry ingredients. But the most important part of these rolls is the fresh orange zest, plump with fragrant, flavorful citrus oils. Lightly grating the zest directly over the brown sugar ensures that the spritzes of oil don’t end up wasted on a cutting board or bowl. The fruit’s tangy juice blends with cream cheese for an icing that slouches, then sinks, into the spiced spirals. They’re as delicious with coffee as they are with tea or a glass of milk.

Serious Eats

Feb 16, 2023

Easy All-Purpose Barbecue Rub

This easy, versatile BBQ rub is perfect on a wide variety of barbecued and grilled foods, like ribs, chicken, or burgers.

Serious Eats

Feb 9, 2023

Shack Sauce

A Shake Shack Shack Burger wouldn't be complete without creamy, tangy Shack Sauce. This versatile condiment is a great fit for a variety of burgers, though, or even a grilled chicken or vegetable sandwich.

NYT Cooking

Jan 29, 2023

Baked Potato Soup

If we’re being honest, a baked potato isn’t really about the potato. It’s about the toppings: plush sour cream, butter, cheese, salty bacon, bright scallions. This soup version doesn’t skimp on those extras: The potatoes simmer in milk with garlic and scallions until just tender, then they join sour cream and Cheddar in the pot before the toppings — including potato skins — are added. It’s potatoey, creamy and adaptable. Make it smooth or textured, skip the bacon and-or serve it with a side salad (though it’s plenty hearty all on its own).

Food52

Jan 18, 2023

Cocoa Almond Oatmeal From Samantha Seneviratne

Quick and easy, kid-friendly weekday chocolate oatmeal recipe with almond butter and maple—easy to clean with no mess in a nonstick skillet.

NYT Cooking

Jan 15, 2023

Miso Pecan Banana Bread

This banana bread is a formidable treat: moist on the inside, with a crunchy bite around the edges. Banana bread may have emerged to prominence around the 1930’s — in the midst of the U.S.’s Great Depression, alongside the urge to economize recipes and the emergence of widespread baking powder usage — but the dish is now a global mainstay. It’s just as satisfying over coffee in the morning, as a quick bite for lunch or shared over a scoop of ice cream after dinner. The crunch of pecans complements the bread’s softness. Miso adds complexity alongside the banana’s sweetness. Be sure to utilize the ripest bananas you can find because it really will make a difference. This banana bread can hold for several days on the counter or in the fridge, if you have any left.

Food52

Jan 10, 2023

Easter Popcorn

Food52

Dec 29, 2022

Easy-Breezy Bacon

When I was working the lunchtime garde manger station at Union Square Café, one of the first things I did every morning was to bake off about 10 pounds of thickly sliced bacon for the restaurant’s signature BLT sandwich. Whether you’re feeding a whole dining room full of hungry customers or a much smaller group at home, this method is great because it allows you to multitask while the bacon is cooking in the oven. You end up with nice, flat, evenly cooked strips of bacon and—here’s the best part—there’s no pan to clean up when you’re done.

Food52

Dec 7, 2022

Melted Snowman White Chocolates

These adorable Melted Snowman White Chocolates are a fun and easy craft and a fun holiday treat to make with your kids! You only need dairy-free white chocolate, coconut oil, large vegan marshmallows, chocolate chips and orange food coloring to make this winter sweet treat!

Serious Eats

Dec 5, 2022

The Best Methods for Making Whipped Cream, Explained

A resource for how to make the best whipped cream at home, whatever the application.

Food52

Nov 28, 2022

Sautéed Mushrooms with Thyme

And the award for “easiest drool-worthy side dish” goes to…Sautéed Mushrooms with Thyme!

Food52

Nov 22, 2022

Evergreen Spritz

The perfect evergreen, single-serving citrus spritz recipe to get you through the holidays and beyond. Simply scale up to make a large batch; enjoy!

NYT Cooking

Oct 25, 2022

Chicken Potpie

Chicken potpie is a classic American comfort food that may prompt visions of long labor and many dirty dishes, but it can be a rewarding one-pot meal with the use of store-bought dough. This quick version uses mirepoix, a flavor base traditionally made from celery, carrots and onion, with mushrooms added for depth and body. Flour, stock and heavy cream are added to create gravy, though you can substitute sour cream or half-and-half for the cream, depending on what you have on hand. The chicken simmers gently in the gravy before being topped with puffed pastry and baked. For the puff pastry, don’t worry too much about the size of the store-bought pastry; just make sure that it covers the top with some room to spare, as it will shrink as it cooks.