American Recipes
2882 recipes found
30-Minute Skillet Chicken Thighs with Crispy Garlic Chips
This 30 Minute, one-pan, few-ingredient, Chicken Thigh recipe is impossibly crisp and juicy, topped with a tangle of garlic chips that are fried in chicken fat.
Extra-Cheesy Spinach-Artichoke Dip
How to make classic spinach-artichoke dip even better? Use just as much cheddar as cream cheese, add a dollop of tangy Dijon, and broil right before serving for a bubbly, blistered crust. Oh, and crackers are a must—but you knew that already.
Olive Oil Brownies With Sea Salt
Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.
Latke-Crusted Chicken
This was my mom’s pièce de résistance recipe every Hanukkah when I was growing up: a mashup of a breaded Chicken cutlet and an extra-crispy Latkes.
Dum dum cake
Desert Cake good for childrens parties and holidays
Butter Pecan Cookies
This recipe for butter pecan cookies produces a buttery, nutty, crumbly cookie, tossed in more confectioners’ sugar than seems appropriate.
Fast and Easy Broccoli Cheese Soup
This is for those chilly nights when you discover there is nothing for dinner.
'Everything' Pigs in a Blanket
While these might not be 100% scratch made, the addition of grainy mustard and an "everything" spice blend makes these homemade piggies absolutely delicious!
Chocolate Peanut Butter Sea Salt Power Bites
Rosemary and Garlic Parsnip Mash
This is a perfect addition to any holiday dinner! This parsnip mash will have you forgetting about the mashed potatoes! It is also paleo-friendly for everyone to enjoy.
Tart Lemon Pie
This vibrant pie is especially tart, due in part to the high quantity of lemon juice, but also due to the fact that it has no meringue. Use fresh squeezed lemon juice for the brightest flavor. Serve it with lightly sweetened whipped cream to temper the tartness, if you like; you could also skip the decorative triangles for a more classic look (in which case you only need to prepare dough for a single crust). You can make and chill the pie up to 1 day ahead, but don’t add the triangles until just before serving. Store leftovers in the refrigerator, covered with plastic wrap.
Brioche Chestnut Stuffing
Stuffing with made from eggy brioche and roasted chestnuts is a Thanksgiving classic. This one, seasoned with celery, onion and sage, and a little diced fennel for sweetness and depth, sticks relatively close to tradition. Use it to stuff a turkey, if you like, but it’s even better baked separately in a shallow casserole dish, so the top can get nice and crisp. If you’d like to bake it ahead, you can do so up to 6 hours in advance. Just before serving, reheat it in a 350-degree oven.
Ginger Ice Cream
Fresh ginger root and candied ginger give this silky, custard-based ice cream an intense spice flavor. Don’t overlook the clove, which adds a deep, woodsy note. You can make this ice cream up to a week ahead, but after that it will start to develop ice crystals.
Spiced Pumpkin Pie
Most pumpkin pies rely entirely on ground spices for their heady flavor. In this one, whole spices (star anise, clove, cinnamon and black peppercorns) are infused into cream, which gives it a more interesting, nuanced character, while a hit of ground ginger added at the end makes it particularly intense. You can make the filling and par-bake the crust the day before, but this pie is best assembled and baked on the day you plan to serve it. If you can, use a high-fat, European-style butter for the crust. It really makes a difference.
Cranberry-Pomegranate Relish
This twist on the classic orange-and-walnut-studded cranberry relish has pomegranate and pistachios, which fleck the intense red berries with bits of green. You can make the cranberry mixture a day ahead, but don’t add the nuts and pomegranate seeds until just before serving to preserve the crunch.
Von Diaz’s Pork Tenderloin Pernil Style
Von Diaz is sitting on the secret to not-at-all boring or dry pork tenderloin. In an ode to her mother, a working parent who always preferred her meats light and lean, Diaz seasons and marinates tenderloin like pernil, a Puerto Rican dish that's traditionally made with pork shoulder and roasted low and slow for several hours. Bonus: Because tenderloin can cook much faster and hotter and stay tender, you get to pernil in under 30 minutes. Adapted slightly from Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South (University Press of Florida, 2018).
Stovetop Green Bean 'Casserole'
This homemade green bean casserole recipe is made entirely on the stove, maintaining the crunchiness of the green beans and all of the flavor of the original.
Braised Brussel Sprouts
These brussel sprouts have a distinct New England flair -- seasoned with a dash of real maple syrup and deglazed with apple cider vinegar. It's my favorite way to serve them, and my family, not big cole-family eaters, adores them.
Gut Healing Shredded Chicken That is Easy to Digest
This shredded chicken recipe is not only versatile but a gut-friendly meal! The bone broth makes it easy to digest, while also boosting collagen intake! Yum!
Doughy Peanutbutter Cookies
This is a gluten free and dairy free cookie that is super soft and addictive!
No-Churn Pumpkin Ice Cream
This pumpkin ice cream is no-cook and no-churn. It's also no–pumpkin spice. By ditching the usual suspects (looking at you, cinnamon, ginger, and nutmeg), you can appreciate pumpkin's squashy flavor even more. Serve with an assortment of toppings, like whipped cream, crumbled nut brittle, and maple syrup. I wouldn't turn down a shot of espresso either.
Parmesan Crisps
You only need one ingredient to make these and once you've tried them, they will be your "go to" to serve at parties, bring to parties or just enjoy all by yourself.
Brown-Sugared Apples & Cream
This is the easiest Apples and Cream recipe around—and the one I make the most often. You can eat it right away, or slide under the broiler until toasty.
Pomme Purée
An extra buttery potato side dish pomme puree is richer, creamier, smoother and, dare I say, better than traditional mashed potatoes.