American Recipes
2881 recipes found
Preserved Lemon Caramel
Note: For preserved lemon purée, finely chop one preserved lemon and using an immersion blender or a small food processor blend the lemon pulp and skin until smooth.
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Turkey Club Sandwich
A perfect club sandwich requires careful consideration of every possible detail: the bread, the thinness of the bacon and poultry, and squeezing in just the right amount of filling so each mouthful is delicious yet manageable.
Berry Jam Buns
A filling made from berry preserves and fresh berries replaces the buttery cinnamon sugar you might expect in a cinnamon roll, for a colorful twist on a favorite. You can use any berry jam you like, but a low-sugar variety will provide the most vibrant fruit flavor. The cream cheese icing is the perfect gooey, creamy topping that gently melts into the tops of the rolls. This dough is adaptable: You can let it rise overnight in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them. If you let the dough rise at room temperature, don’t skip the refrigeration time after the dough rises, as the dough is much, much easier to work with when cold. For the very best texture, these rolls are best served warm, on the day they are baked.
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Italian Sausage and Peppers Sandwich
Plump, perfectly cooked Italian sausages with lightly sauced, charred and creamy peppers and onions all nestled into a sub roll.
Gin and Juice
Toni Tipton-Martin spent three years writing her latest cookbook, “Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks” (Clarkson Potter, 2023), which gives Black people credit for their contributions to the American cocktail canon. But through her research, she found that Black people were disparaged for their drinking, which led to a large gap in published recipes. Alcoholic beverages like gin and juice were referenced in rap lyrics, namely Snoop Dogg’s hit from his debut album. Though gin and juice needs only two ingredients, this one gains extra depth from the use of vermouth and bitters. Similar combinations of gin, orange juice, vermouth and bitters were traced back to several cookbooks, including some that were published more than a century ago.
Winter Shandy
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Wintry Spiced Whiskey Sour
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Nashville Hot Chicken Sandwich
Spicy, crispy, juicy fried chicken served on a brioche bun with mayonnaise and pickle chips that will make your mouth burn.
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Cincinnati Chili
Cincinnati Chili is comforting noodles, Mediterranean-spiced meat sauce, and a mound of cheese. What's not to love?
Hash Brown Casserole
This cozy dish of tender potatoes, cheesy with sharp Cheddar and rich with sour cream, easily feeds a crowd for brunch or a holiday potluck. Store-bought frozen hash browns do most of the work here, but you also can use frozen cubed potatoes. Traditionally, this casserole, also known as “funeral potatoes”, is made with canned cream of chicken soup, but this version calls for making the soup from scratch. While that may sound fussy, the homemade soup comes together in less than 10 minutes — and of course you can use a 10-ounce can of soup instead. For extra crunch, be sure to try the optional cornflakes topping.
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Pennsylvania Dutch Apple Pie
Pennsylvania dutch apple pie features a flakey crust and creamy apple filling that’s topped with a buttery crumble.
Pumpkin Pie With Pepitas
Toasted, maple-coated pumpkin seeds baked directly on the surface of the filling gives otherwise one-note pumpkin pie a little bit of crunch. Thoroughly parbaking the crust before adding the custard as directed prevents a soggy bottom. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Pumpkin Meringue Pie
Even though this dessert works for those who can’t eat gluten or dairy, it tastes as special as standard pies — maybe even more so. A toasty pecan press-in crust replaces a typical butter-flour dough and coconut milk gives the spiced pumpkin filling creamy richness. The fluff of a meringue topping delivers the airiness of whipped cream and the singed ridges offer the delightful bittersweetness of burnt marshmallow. To prepare this ahead, refrigerate the cooled baked pumpkin pie before the meringue is added for up to 2 days. You can top with the meringue and let stand at room temperature for a few hours before serving.
Easy Herb Stuffing
This recipe makes a simple, versatile Thanksgiving stuffing, flavored with sautéed onions and celery, savory herbs and chicken broth. Almost any kind of bread will work, but choose a fluffy white bread, like a Pullman loaf or French bread, if you can. Even sliced sandwich bread works — and it provides a great shortcut for cubing the bread. Be sure to toast the bread cubes in the oven if you’re using a fresh loaf of bread; the cooked cubes should be dry and firm to the touch, like croutons. If you’re rationing oven space on Thanksgiving Day, you can assemble the stuffing and refrigerate it up to 12 hours before baking. The stuffing will be crisp on top and moist underneath. The longer you leave it in the oven without foil, the crispier the bread cubes on the top will be.
Sausage and Leek Stuffing
Heavy cream is a nontraditional addition to Thanksgiving stuffing, but in combination with the stock and eggs, it lends a special custardy richness to this otherwise classic, no-frills recipe. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Deep-Fried Turkey
Deep frying a turkey can seem daunting, but it is incredibly simple and produces a superior turkey that is unexpectedly juicy and far more forgiving in far less time than conventional roasting. It is equipment heavy, yes. Buying a “rig” — the large pot, propane hub and hooks — is your best bet, because it gives you everything you need to complete the task without much fuss. (Here’s the turkey fryer Wirecutter recommends.) Some contain a thermometer to clip to the pot. If not, you will need one, along with one to check the bird. And yes, there will be a lot of oil left over to contend with (see Tips). But once you accept those two things, the path to a truly delicious turkey is easy. Keys to This Recipe How long does it take to deep fry a turkey? The oil should get to 350 degrees in anywhere from 15 minutes to more than a half-hour, depending on the weather and how strong your propane hub is. Frying in peanut oil is the classic way, but any vegetable oil with a high smoke point can work. When you slowly lower the turkey into the oil (with the propane off!) the temperature will drop. Frying at about 325 is optimum. Start checking the bird’s temperature at about the 30-minute mark. When the temperature of the breast reaches 155 degrees, turn off the propane and then remove the turkey to a sheet pan. The interior will continue to cook. Make sure to let it rest for at least 30 minutes; carving it too soon will release steam which means you will lose all that great moisture that comes with deep frying a turkey. How to set up equipment for deep-frying turkey: To start, find an even place outdoors to set up the frying rig away from any structures. Gravel or cement is great. A level patch of lawn will work. A piece of cardboard or tarp under the propane hub can help catch drips. Have safety equipment including heat-resistant cooking gloves and a fire extinguisher nearby and you’ll be ready to fry.
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Warm Pigeon Pea Salad With Roasted Butternut Squash and Spiced Onions
This filling pigeon pea salad is rich with sweet morsels of roasted butternut squash, gently cooked spiced onions, and a simple dressing made from lemon juice, olive oil, and a bit of Dijon mustard and honey.
Brown-Butter Mashed Potatoes
The simple act of browning butter takes this holiday mainstay from simple to superb in a matter of minutes. Russet potatoes are the perfect blank canvas for the toasty, nutty notes of the brown butter, which is lifted to a starring role as it permeates the potatoes and pools on top. Mashed potato purists may say that using a ricer or food mill is the only way to achieve a creamy texture, but a hand mixer or potato masher works just as well, as long as you don’t overmix and your potatoes stay hot. Make sure to create divots for the pools of brown butter that sit atop the dish, which make each spoonful feel extra luxe.
Green Bean Casserole
In the original 1955 green bean casserole recipe, the home economist Dorcas Reilly called for canned cream of mushroom soup. It is, to be clear, delicious. But almost as easy is a quick homemade sauce zhuzhed up with celery salt and nutmeg, pantry spices that make food taste good. Plus, without the mushrooms, the green beans here can fully shine. This casserole should be spoonable — and who has the extra time on Thanksgiving to hand-trim all those green beans? In November especially, it makes sense to take advantage of frozen cut green beans. In this recipe, half of the beans are simmered in broth to bring out their hyper savory flavors and the rest are baked into the casserole to maintain their color and structure. Don’t hesitate to use the store-bought French-fried onions in a can. They cannot be improved.
Hot and Tangy Buffalo Salmon
Imbued with the hot, sharp flavors of Buffalo wings, this salmon dinner can be ready in the time it takes you to hang your hat, wash up and pour yourself a cold lager. Glossed with a buttery, vinegary hot sauce and bejeweled with crunchy celery and blue cheese, this weeknight fish dish is a straight shot to Nickel City magic.
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How to Roast a Perfect Chicken
The techniques and gear you need to know for perfect roast chicken, including a recipe for a picture-perfect bird with juicy meat and golden, crispy skin.
Chocolate Layer Cake
The texture of this oil-based chocolate cake strikes an ideal balance between dense and fudgy and light and fluffy. It’s ultratender thanks to cake flour. The frosting, a variation on German buttercream, uses a chocolate pudding base whipped with butter to create a complement to the cake that’s both rich and airy.
No-Bake Pumpkin Cheesecake
This no-bake cheesecake has a lot going for it: a buttery, lightly spiced cookie crust, fluffy pumpkin filling and a lofty spiced topping. Another draw: If you decide to make this for Thanksgiving, it won’t need any precious oven space — and can be prepared up to four days in advance. Feel free to substitute about 2 tablespoons of your favorite pumpkin spice blend for the spices in the cheesecake. The topping is optional, and you can also serve it on the side, instead of crowning the cheesecake. If you can’t find Biscoff cookies, use crunchy gingersnap cookie crumbs instead.
Sheet-Pan Pumpkin Pancakes
This light and fluffy pancake is a perfect fall breakfast for a group, and comes together much more quickly than cooking individual pancakes in a skillet batch by batch. You could even mix all of the dry ingredients together the night before to make this large-format pancake even faster. It is lightly sweetened and gently spiced with cinnamon and ginger, but feel free to add about 2 tablespoons of your favorite pumpkin spice blend instead of the cinnamon and ginger. Serve with butter and maple syrup for the full experience. A serving tip: If you cut the large-format pancake into 12 pieces, each piece is equivalent to one large pancake.