American Recipes
2786 recipes found
Watermelon Granita From Ghetto Gastro
Granitas are an easy, family-friendly frozen dessert to make at home—and this version, made with watermelon juice, lime, and agave, is no exception.
Jello Jigglers
Jello Jigglers are similar to regular jello except they’re firmer so you can pick it up and eat it. You can cut them into squares or get creative and used different shaped cookie cutters to make fun shapes.
Bacon, Egg and Cheese Sandwich
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese “is everything you need: salty, crunchy, creamy, filling.” Because the iconic New York sandwich (which is also known as a “baconeggandcheese” or “B.E.C.” when you’re in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn’t think to cook one at home. But if you’re desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you’ll miss is waving goodbye to the bodega’s owner and cat.
Pasta with zucchini and fresh herbs
A simple and delicious pasta dish perfect for a quick summer meal.
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Grilled Garlic Scapes
Garlic scapes coated with olive oil, salt, and pepper, then charred on a hot grill.
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Minty Garlic Scape Soup
Packed with the fresh herbal flavors of mint, parsley, and the garlic scapes themselves, this simple soup can be served cold or warm.
Oklahoma Onion Burgers
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip).
Pasta Salad
This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it’s made for the brightest flavor and best texture.
French Toast
The best French toast feels like dessert, crackling and crisp on the outsides with pudding-soft centers. You get that effect quickly with this easy French toast recipe or you can take your time with Overnight French Toast, which tastes like bread pudding. Even though this version is fast enough for a weekday breakfast, it’s special enough for weekend brunch. Keys to This Recipe How to Make French Toast: Fully soak bread in an egg-milk mixture, then cook the slices over moderate heat, so the insides cook through without the outsides burning. If the bread starts to brown too quickly, turn down the heat. French Toast Without Dairy Milk: If you don’t want to use cow’s milk, you can substitute the same amount of almond or other nut milk or coconut milk (not coconut cream). Because oat milk is thicker, it isn’t as readily absorbed by bread. The Best Bread for French Toast: The formula below was designed for regular sliced sandwich bread, but works with any type of bread (either one thick slice or two thin ones). Rich and tender challah and brioche make for a sweeter breakfast, while sourdough and other crusty country-style loaves give the dish a nice chew and savory complexity. How to Make French Toast Ahead: If preparing French toast in batches, slices can be kept warm in a 200-degree oven on a baking sheet or wire rack set in a baking sheet. The Best Pan for Making French Toast: Wirecutter tested 25 options over many years to recommend the best nonstick skillets.
Epic Snickerdoodles From Jessie Sheehan
Snickerdoodles are the ultimate cookie. And this recipe from Jessie Sheehan is the perfect (and easy!) chewy, gooey, mix of cinnamon and sugar.
Shrimp Pasta With Tomatoes, Basil & Chile Butter
Shrimp, chile butter, tomatoes, and basil make this easy weeknight pasta so flavorful. The trick is to use your shrimp shells to make stock for the pasta.
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Potato Doughnuts
Pillowy-soft doughnuts made with mashed potatoes and brown butter.
Weeknight Chicken With Creamy Mushrooms
Cream of mushroom chicken that is almost as easy as cranking open a can. A cozy, satisfying weeknight dinner.
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Crispy Baked Potato Wedges
Crunchy on the outside and fluffy on the inside, oven fries don't have to be forgettable.
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Classic Creamy Carrot Soup
Roasted carrots, simmered carrots, and carrot juice bring forth sweetness.
Lemon Ricotta Pancakes
This quick batter cooks into the most tender pancakes for the most comforting breakfast. Milky ricotta and butter, along with tangy buttermilk, lend a soft, sweet creaminess, and well-beaten eggs keep them fluffy and light. Lemon- and vanilla-scented sugar makes the pancakes sweet enough to eat on their own, but they’re fun to serve with blueberry syrup or your favorite toppings. If you prefer soufflé-like pancakes, separate the whites from the yolks and beat them to stiff peaks. Mix the yolks in with the wet ingredients, fold the whipped whites in after the dry ingredients are incorporated and cook as directed below. (Watch the video of Genevieve Ko making lemon ricotta pancakes here.)
Four-Cheese French Bread Pizza
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you’ll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
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Classic Chicken and Rice Soup
The beauty of this comforting classic is all in the details.
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Roasted Sweet Potato Cheesecake With Maple Walnut Caramel Sauce
A rich and creamy cheesecake folded with sweet and silky roasted sweet potato.
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Butternut Squash Purée
In this recipe, we purée the squash in a food processor or blender until incredibly smooth and velvety, but you could just as easily make the purée by hand for a more rustic mashed texture.
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Roasted Frozen Sweet Potatoes With Whipped Crème Fraîche and Granola
Inspired by pumpkin pie, this recipe features sweet and silky sweet potatoes with a topping of tangy whipped cream and crispy granola.
Classic Apple Pie
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they’re piled in the crust, ensuring that they’re tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn’t conduct heat as well as metal, so the crust may not cook through if you don’t parbake.
Garlic Stock
A supremely savory vegetable stock that only needs one ingredient. And yes, that ingredient is garlic—two whole heads of it.
Smoked Wagyu Beef Shank
This falls-off-the-bone Wagyu beef shank is beyond delicious! The shank is covered in a BBQ rub and smoked overnight. The flavorful Wagyu beef is then shredded and served! This recipe is perfect for backyard BBQs, game day, and family gatherings! Try this tasty recipe today!