American Recipes

Serious Eats

Jul 26, 2025

This Viral Sandwich Looked So Good, We Had to Recreate It

A crispy fried zucchini sandwich with lemon-infused ricotta, basil-almond pesto, and briny tapenade that's perfect for peak zucchini season.

Serious Eats

Jul 25, 2025

S'mores Who? These Smoky Brownies Are Your New Campfire Star

This smoked ancho skillet brownie is baked on the grill, giving it a light smoky flavor that pairs perfectly with a hint of spice from ground ancho chiles.

Serious Eats

Jul 24, 2025

This Grilled Sweet Potato Salad Is Perfect All Summer Long

Grilled sweet potatoes, fresh corn, and smoky, charred poblano make this a delicious side for your cookout.

NYT Cooking

Jul 24, 2025

Smashed Scallion Burgers

When you notice an abundance of fresh scallions in markets and stores, it’s time to make this springy makeover of the irresistible Oklahoma-style burger. Topping each patty with a copious pile of thin-sliced scallions then searing them in the skillet delivers a smoky, savory burger that feels like a treat any day of the week. The scallion prep might feel a little fussy, but splitting the scallions into segments then thinly slicing them lengthwise ensures they nestle perfectly into the meat. Initially, each scallion pile fills up the skillet, but each mound will significantly reduce in volume once the burger is smashed and flipped. The crispy charred allium bits poking out the sides bring a wonderful textural boost that contrasts with the juicy patties. Watch Carolina Gelen make this dish in this video.

Serious Eats

Jul 24, 2025

This Hearty, Peak-Summer Panzanella Is So Much More Than a Meal to Me

This warm panzanella salad combines oven-dried bread, juicy tomatoes, and seared lamb chops for a hearty, peak-summer meal.

NYT Cooking

Jul 23, 2025

Cardamom Dutch Baby With Caramelized Peaches

Made with pantry staples but dressed up with peaches and cardamom, this Dutch baby makes for a large-format weekend brunch dish that can easily feed the whole family but feels fancy. The recipe takes advantage of the abundance of juicy summer peaches, which simmer gently in a foolproof caramel sauce that uses little more than butter, brown sugar, cardamom and the liquid released from the peaches. A dollop of whipped cream ups the luxury factor. While the peaches can be prepared up to three days in advance and refrigerated, the pancake is best eaten right away, crisp at the edges and fluffy to the core.

Serious Eats

Jul 22, 2025

The Cocktail for When You Can’t Choose Between a Martini and a Negroni

A dirty Negroni adds a splash of olive brine to the classic Negroni formula. It combines gin, Campari, sweet vermouth, and olive brine for a savory, bitter, and balanced twist.

NYT Cooking

Jul 22, 2025

Mississippi Chicken

In this rendition of a slow-cooker classic, chicken thighs are transformed into a zesty, pull-apart tender dinner, with plenty of herby, buttery sauce. As the sibling to Mississippi pot roast, this dish has many of that beloved recipe’s staple ingredients, like pepperoncini and butter, but here, instead of packaged ranch seasoning and au jus powder, soy sauce and a blend of fresh herbs and seasonings are used. Mashed potatoes, rice and greens are great sides that will hold up well to the tangy gravy. Consider baking some cornbread or dinner rolls as well while it cooks.

NYT Cooking

Jul 21, 2025

Seven Layer Salad

As its name implies, this colorful retro salad is composed of seven distinct layers, including vegetables, hard-boiled eggs, bacon, shredded cheese and a creamy dressing. The salad is not tossed, but gets mixed upon serving, allowing for a beautiful presentation and a dish that works well when made in advance. This recipe includes the ingredients and layers typically seen in a seven layer salad, but feel free to swap in your own favorites, using some crunchy cucumber or bell pepper in place of the peas, or avocado in place of the hard-boiled eggs. You can also have fun with the layering, as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.

Serious Eats

Jul 17, 2025

This Za'atar-Feta Caesar Salad May Be the Best Yet—Just Ask Our Editors

In this easy recipe, creamy labneh, tangy feta, and za'atar bring bold new energy to a classic Caesar.

Serious Eats

Jul 15, 2025

The Beautiful Banana Muffins You'll Want for School Mornings, Coffee Breaks, and Everything in Between

These banana oatmeal muffins are made with caramelized bananas and topped with a crisp oat streusel for rich flavor and a tender, bakery-style crumb.

Serious Eats

Jul 15, 2025

The Tangy, Flavor-Packed Grilled Shrimp I'm Making on Repeat This Summer

These grilled shrimp (or prawns) stay juicy and tender thanks to a tangy tamarind marinade. They're perfect for summer entertaining or a light dinner.

Serious Eats

Jul 12, 2025

This Strawberry-Bourbon Cocktail Has a Secret Ingredient That Balances It All

Muddled strawberries, fresh lemon, a splash of syrup, and a hit of balsamic make this bourbon smash bright, juicy, and perfectly balanced.

Serious Eats

Jul 12, 2025

This Strawberry Vodka Cocktail Is Summer in a Glass

Juicy summer strawberries are combined with tart lime juice and bright mint in this sweet and sour effervescent vodka cocktail. It's light, not too sugary, and eminently day-drinkable.

Serious Eats

Jul 12, 2025

The Tall Drink of Gin You Should Be Sipping All Summer

Simple ingredients, maximum refreshment: The Tom Collins is tall, fizzy, and criminally underappreciated. Here's how to make it.

Food52

Jul 11, 2025

Jeow mak Len (Lao spicy tomato dip) by Careeseeats

NYT Cooking

Jul 11, 2025

Chicken Tenders

These chicken tenders pack a punch, thanks to a generous helping of a savory homemade spice blend, revved up with Cajun seasoning. A spoonful of mustard in the marinade helps the spices adhere, serves as a tenderizer, and lends a slight tanginess. Adding a bit of that marinade to the flour mixture helps create a crust that fries up shaggy and crackly. For a crispy exterior and juicy interior with less oil, this recipe calls for pan-frying rather than deep frying. Pair these tenders with your favorite dipping sauces, and they’re sure to be a hit.

Serious Eats

Jul 10, 2025

Tired of Dry Turkey Burgers? This Juicy Smashed Version Fixes That

Juicy turkey smash burgers get a savory upgrade with Portuguese chouriço and a bold, Mozambique-inspired spiced mayonnaise.

Serious Eats

Jul 10, 2025

This Easy 3-Ingredient Ice Cream Tastes Like a Tropical Getaway

This creamy, bright-tasting mango ice cream comes together in minutes. No machine, eggs, or custard required. The secret? Sweetened condensed milk.

Serious Eats

Jul 9, 2025

Creamed Corn Deserves Better. This Recipe Proves It.

This creamed corn recipe puts real cream back in the spotlight, blending sweet summer corn with heavy cream, sour cream, red bell pepper—and a nod to Midwestern party dip—for a festive, velvety side dish.

Serious Eats

Jul 9, 2025

Stop Grilling Eggplant Wrong—Here's How to Make It Amazing

Get perfectly grilled eggplant every time with smart slicing and judicious use of a quick garlic-chile oil. A cool yogurt sauce tops off these smoky, silky, never-soggy grilled eggplant slices.

Serious Eats

Jul 8, 2025

Peaches, Custard, and Crumble—This Midwestern Cake Has It All

A sliceable custard-filled fruit cake with yeasted dough, this Dakota kuchen is built for sharing, storing, and snacking.

Serious Eats

Jul 8, 2025

Your Favorite Sandwich, Now a Buttery, Crumbly, Oven-Fresh Cookie

Occupying the space between a classic thumbprint cookie and a peanut butter blossom, these peanut butter and jelly thumbprint cookies are a light, just-sweet-enough treat.

Serious Eats

Jul 7, 2025

Meet the Meatiest French Dip Sandwich—but Hold the Beef

A hearty, meatless French dip built on browned mushrooms, melted provolone, and a herby mushroom jus for dunking.