American Recipes
2786 recipes found
Chocolate Hazelnut Cashew Butter
Delicious spread for toast, crackers, or straight out of the jar.
Stovetop Mac & Cheese With Garlic Powder & White Pepper
This super-simple stovetop mac and cheese stands out from the crowd thanks to two ingredients: garlic powder and white pepper.
Chicken Ragù Hand Pies
Leftover chicken ragù — or really any savory filling that is not too liquid — can be tucked inside this tender dough to make baked hand pies. They can be frozen before or after baking, then tucked into lunches and eaten at room temperature. A couple of rounds of prepared pie dough from the grocery store would make a quick and easy substitution.
Sparkling Blackberry Lemonade
Easy homemade lemonade with a twist. This lemonade is 0 Weight Watchers points because it uses Stevia instead of sugar. The addition of sparkling water makes it so refreshing. The blackberries and mint add flavor. Plus, how pretty is this drink? Can be used as a base for a cocktail, but watch-out, it taste so good, you may over serve yourself!
Vegan ‘Queso’
This recipe is for “queso,” and yes, the dish name is in quotation marks. That’s because it’s a dairy-free version of the familiar bright-orange cheesy dip. The recipe is adapted from the cookbook “Amá: A Modern Tex-Mex Kitchen” by the chef Josef Centeno, whose Los Angeles restaurant serves Tex-Mex classics and modern variations. Though the texture of processed cheese is impossible to replicate, this cashew dip is delightfully creamy with layers of complex flavor. For best results, make sure to thoroughly toast the cashews, char the vegetables and blend until the dip is completely smooth.
Peanut Butter Coconut Treats
An easy, no bake keto treat that doubles as dessert or an on-the-go option!
2-Ingredient Toasted Marzipan Ice Cream From Alice Hart
A luxurious vegan ice cream recipe made with only two ingredients, if you use store-bought, natural marzipan. The key is at least 50% almond content marzipan.
Blueberry Jam with Lemon Verbena
I make this Lemon Verbena Jam recipe every year. It's simple, and the result is a delicious, sweet tart jam that's excellent with toast, muffins, & on crackers.
10 Minute Massaged Kale Salad
This kale salad recipe is a quick, easy, and delicious addition to your lunch, brunch, or dinner. Simple ingredients come alive in this nutrition-packed recipe. Plus it's ready in just 10 minutes! I love to enjoy it with leftover chicken on top and some dried berries and nuts.
Anchovy Marinated Flank Steak
This marinated flank steak recipe features the classic ingredients of garlic and rosemary—but with a twist that will keep you (and everyone else) wanting more.
My go to acai bowl for any day of the year
Every one loves a good acai bowl. Here's my favorite and its less than 3 ingredients. it delicious, antioxidant filled, frozen treat for any day!
Summer Tomato and Onion Salad
Quick and easy salad using my Michigan garden tomatoes.....a summer taste treat!
Tiramisu Smoothie
This Smoothie recipe has all of the components of a classic Tiramisu... creamy milk, mascarpone, caffeine, chocolate and if you'd like, a hard spirit boost.
Fresh Corn Salad With Brown Butter, Chives & Chiles
This fresh corn salad recipe is as easy as it gets. Cut the kernels off the cob, then toss with brown butter, fried chiles, and chives. Serve with meat or fish.
Breakfast Pasta
Who said pasta can't be a breakfast recipe? Not me! With a creamy sauce, a yolky fried egg, and grated parmesan, it's the perfect recipe for a hearty breakfast!
Egg in a Nest
An easy weekday breakfast recipe for mornings you want something quick without sacrificing taste.
Bavette Steak With Tahini-Vegetable Salad
Searing a boneless steak in plenty of fat gives the meat crisp edges while keeping it juicy. While you can use any cut of boneless steak in this recipe (which is adapted from Kate Kavanaugh, the owner of Western Daughters Butcher Shoppe in Denver), bavette steak, also called flap meat or sirloin tip, is a particularly flavorful and tender choice. Ms. Kavanaugh likes to serve it alongside a crunchy vegetable salad that is layered with thinly sliced strawberries and tart rhubarb and tossed with a lime-tahini dressing, but any tangy salad will work well with the richness of the meat.
Scratched Eggs
We have a family secret that forever changes egg breakfasts. Instead of scrambling your eggs, scratch them! My mother taught me to make these and some days they are the only thing that gets me moving in the morning. They are so easy and so delicious that you wonder why anyone makes eggs any other way.
Estela's Tomato Toast
An all-new, crunchy, juicy, rich, fancy, Genius recipe riff of the classic tomato toast sandwich from Chef Ignacio Mattos of the Estela cookbook and restaurant.
Egg Sandwich With Mayo & Chile Paste
This egg sandwich with mayo couldn't be easier or quicker, which is why our recipe developer makes it all the time on weekday mornings.
Orange Sherbet With Salted Whipped Cream
This easy orange sherbet only needs three ingredients—and that includes a homemade whipped cream to dollop on top. Think of it as a grown-up Creamsicle.
Red Bean Tempeh Breakfast Scramble
We got some lovely Red Bean Tempeh the other day and after using half for a steak dinner I used up the remainder in this hearty 2-part breakfast scramble recipe.
Watermelon, Raspberry and Mint Smoothies
In these smoothies, watermelon, raspberries and mint are all working together to cool you down during these dog days of summer. To avoid sub-par frozen raspberries, I recommend buying or harvesting fresh raspberries and then freezing them rather than buying pre-frozen varieties. Using a ripe, bright red watermelon will also help you achieve maximum flavor potential
Perfect Black and White Cookies
Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don’t have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they’ll be good for a few days longer.