American Recipes
2785 recipes found
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Perfect Crispy and Chewy Chocolate Chip Cookies for 1 in 20 Minutes
This recipe is for just two thick, gooey, chocolate chip cookies. No special equipment is needed, and they take just 20 minutes from start to finish to make.
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Earl Grey and Vanilla Poached Pears
My recipe for poached pears takes inspiration from the London fog, a beverage that consists of Earl Grey tea, vanilla syrup, and steamed milk. There’s no milk here, but there’s plenty of fragrant Earl Grey tea and a whole vanilla bean, which gives the poaching liquid a delicate floral flavor and subtle sweetness.
Lobster Mac and Cheese
This lobster mac and cheese harnesses the deep lobster flavor found in the head and shells to infuse the milk used to make the cheese sauce. As a result, a delightful undercurrent of intense lobster flavor runs throughout the dish, instead of just in random morsels. The lobster is very lightly cooked, ensuring that it doesn’t turn rubbery while it bakes in the cheese sauce. Though many lobster-studded mac and cheese recipes bake for an extended period of time, in this recipe, the cooked pasta, cream sauce and lobster are tossed together, topped with a seasoned panko mixture then briefly broiled just before serving. Perfect for company, this dish can easily be made ahead of time as part of a larger holiday spread; just ensure that the cheese sauce, pasta and lobster meat are cool before combining.
Tiramisu Baked Alaska
Tiramisu baked Alaska with a layer of brownie, followed by coffee ice cream, coffee-soaked ladyfingers, mascarpone vanilla ice cream, and meringue.
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Italian Rainbow Cookies: A Step-by-Step Guide for Beginners
With their green, white, and red stripes, rainbow cookies are meant to look like little Italian flags. The multicolored layers are flavored with almond paste and stacked together between thin layers of jam, then topped with rich dark chocolate.
Bacon, Egg and Cheese Strata
The classic bacon, egg and cheese sandwich is turned into a crowd-pleasing breakfast strata. Chunks of sandwich rolls are soaked in a chive and egg mix, then topped with thick slabs of bacon and grated Cheddar, then baked in the oven until soft and fluffy inside and melty and crispy on top. Halfway into baking, whole eggs are nestled into the top of the strata then baked until perfectly set, for a runny yolk that, for some, is crucial to any good B.E.C. Fresh chives are sprinkled on the strata before serving, plus a splash of hot sauce, if that's your thing. The strata can be prepared and refrigerated a day in advance, then baked right before serving.
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Make Baltimore's Iconic Fudge-Topped Cookies With This Real-Deal Recipe From a Food Historian
Baltimore’s Beloved cake-like cookies are piled with thick, fudgy chocolate icing—the thicker the better.
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These 6-Ingredient Butter Swim Biscuits Are Even Better Than My Grandma’s
These tender, fluffy biscuits with a crispy crust are literally swimming in a pool of butter. They've been a Southern specialty for years, but have recently gained a wider online fan base because they're so simple to whip up at home. Make them for a holiday brunch and then watch these buttery biscuits disappear.
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This Easy (Reverse-Seared!) Stuffed Pork Loin Is an Instant Holiday Classic
To give every bite of this roast pork loin plenty of flavor, we butterfly and coat its interior with a potent pancetta, garlic and herb blend, then roll it, tie it, and reverse sear it for an impressive holiday-worthy centerpiece.
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The #1 Holiday Cookie My Friends and Family Request Year After Year
These tender brown sugar shortbread cookies are rich and buttery, with a savory kick from just the right amount of salt.
Kettle Corn
Crunchy, sweet and salty kettle corn is a nostalgic childhood reminder of fairs, farmers markets and snack shacks. A feel-good anytime snack that is hard to walk away from, homemade kettle corn can be prepared easily with a handful of ingredients. Use a large (6-quart), tall and wide pot so the kernels have plenty of room to pop and the sugar doesn’t burn. A lighter-weight pot is also helpful to minimize the workout your arms will be getting with all the shaking. A glass lid is useful to better keep an eye on the kernels as they pop. You’ll be tempted to keep popping every last kernel, but it’s best to lose a few kernels than risk scorching the kettle corn and ruining the whole batch. Err on the side of caution, and remove the pot from the heat sooner than later. Kettle corn is best served right away but will keep, covered, for up to 5 days.
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Perfect Snowball Cookies
These snowball cookies are buttery, nutty, and melt-in-your-mouth tender.
Hot Honey Baked Sweet Potatoes
Goat cheese and honey are a tried-and-true dream flavor pairing, but goat-cheese whipped cream and hot honey turn simple baked sweet potatoes into a veritable party. The combination of rosemary and nuts atop these plush orange babies is reminiscent of bar nuts.
Caramelized Kimchi Baked Potatoes
In this otherwise classic baked potato, kimchi is stepping in for bacon. It’s cooked down in a hot pan with butter and sesame oil to mellow its sharp, tangy edges while concentrating its salty savoriness. A pinch of sugar, though optional, helps the kimchi caramelize. Piled high on a fluffy baked potato, the umami-rich kimchi tastes fabulous with melted extra-sharp Cheddar and cooling sour cream. With such simple ingredients, it helps to really pile them on for maximum flavor impact.
Aglio e Olio Baked Potatoes
The classic Italian combination of aglio e olio (garlic and oil) finds a melodic expression in these Parmesan-festooned baked potatoes. Underneath the fluffy mounds of cheese is garlicky mayonnaise, which, when stirred into a hot pillowy spud, brings a comforting reminder of potato salad. In this recipe, it’s the little things that make a big flavor impact: Use fresh parsley or chives, crushed red pepper that smells fruity and looks jewel-bright, black peppercorns that you’ve toasted and cracked yourself (if you have the patience) and a flavorful extra-virgin olive oil that’s bold, bright or peppery. As in the simple but impactful pasta dish aglio e olio, these baked potatoes pack the biggest punch when each piece plays its part.
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Lemon Sugar Cookies
Using lemon juice and zest in both the cookie dough and sprinkled over the glaze gives these slice-and-bake sugar cookies a bright citrus flavor.
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How to Mull Wine
This mulled wine is fragrant and delicious, thanks to a generous squeeze of orange and complex blend of spices.
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Oatmeal Raisin Cookies
Packed with hearty rolled oats and plenty of raisins, these oatmeal raisin cookies are simultaneously soft and crisp, with slightly chewy edges and warm notes of cinnamon and freshly ground nutmeg.
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Classic Pound Cake
Sliced and served in thick slabs, this velvety-soft pound cake is perfect on its own, but is also wonderful dusted with powdered sugar, dollops of whipped cream, or served with fresh fruit.
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Cranberry Crumble Galette
This simple cranberry crumble galette is sweet and tangy, with a satisfyingly crunchy brown sugar crumble. Plus: You can make it ahead.
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Amaretto Sour Lemon Bars
Top buttery shortbread with a sharp amaretto-spiked lemon curd, swoops of pillowy Italian meringue, and syrupy cherries for a zesty dessert.
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Cheeseburger Pizza
Inspired by the cheeseburger pizzas on the menus of chains like Pizza Hut and Papa John’s, this homemade pie has just the right amount of ground beef and onions, a sweet, tangy sauce, and lots and lots of cheese.
Junior’s Cheesecake
In 1950, the year Junior’s opened on Flatbush Avenue in Downtown Brooklyn, founder Harry Rosen spent months with the Danish-born baker Eigel Petersen developing what would become one of the most well-known New York-style cheesecakes in the country. This recipe puts the cake in cheesecake: A soft, thin bedding of ethereal sponge cake, flavored with a whisper of lemon extract, supports the light but dense, dreamily smooth cream cheese layer. Alan Rosen, Harry Rosen’s grandson and now the owner, shared the restaurant’s recipe, which has been adapted here for home ovens. Though Junior’s cheesecakes are classically blonde, sometimes light golden, this one gains a deeper hue on top, which is not only okay but delicious, Mr. Rosen said.
Apple Hand Pies
These perfectly portable hand pies are made with standard pie dough ingredients, but the method is slightly different. In order to create puffed, layered, super-flaky pastry, the dough is rolled out and folded multiple times in order to create thin layers of butter that melt and create steam in the oven. This step is somewhat unnecessary when it comes to baking pies in pie plates because the filling would prevent major puffing anyway. A hand pie is baked free form, so it has all the room in the world to puff up. These are lovely and just sweet enough, but if you’d like to dress them up a bit, combine 1 cup of powdered sugar, 1 to 2 tablespoons of whole milk, and 1/2 teaspoon vanilla and drizzle before serving.