American Recipes
2867 recipes found
Simple Fiddlehead Ferns
This is the simplest and most classic way to prepare spring's second most exciting forageable (I'm looking at you ramps).
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Creamy, Nutty Za’atar Roasted Carrot Dip
Roasted carrots, za’atar, and tahini make this a wonderfully sweet, earthy, and creamy dip.
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The Retro Strawberry Dish That's a Staple at My Potlucks
Delightfully salty-sweet, creamy, and crunchy, strawberry pretzel salad is a staple at picnics, potlucks, and holiday celebrations.
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Grilled Smoky Pineapple Margaritas
This pretty margarita variation gets its fruity, smoky flavor and golden hue from grilled pineapple and limes. It’s the perfect big-batch cocktail for your next cookout.
Giant Strawberry Turnover
This showstopping strawberry turnover is like your favorite toaster pastry, writ large and ready to share. It’s also easy to achieve with flaky layers of store-bought puff pastry, and a jam-enhanced strawberry filling means that it will be delicious even if your berries aren’t top notch. The final flourish is a buttery vanilla glaze, which is just sweet and rich enough to make this giant turnover look beautiful and feel extra special. It’s the perfect centerpiece for a festive brunch and is sure to wow any guests.
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The Ultimate Loaded Nachos, but Fresh off the Grill
Take your nachos to the next level with this smoky grilled version. They're loaded with charred onions and tomatoes, blistered fresh chiles, black beans, and mounds of cheese. They’re sure to impress at your next cookout.
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Strawberry-Rhubarb Pop-Tarts
These copycat Pop-Tarts feature a cookie-like pastry dough filled with a thick strawberry-rhubarb jam and are topped with icing and crumbled freeze-dried strawberries.
Loose Meat Sandwich
The sandwich of choice around Sioux City, Iowa is the loose meat sandwich — think Sloppy Joes without the tomato-based sauce. Here, ground beef and onions are cooked into intensely flavorful crumbles with a few seasonings, then piled high on a hamburger bun with dill pickles and yellow mustard. Sometimes known as a Maid-Rite (named after the restaurant chain that popularized it), a “tavern” or a “canteen,” this is the nostalgic sandwich of a million Iowan childhoods. The recipe easily satisfies a crowd: Just make a double batch of the beef filling, then scoop onto buns until you run out.
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Classic Crepes Suzette Get a Colorful Twist With This Everyday Ingredient
Oranges and carrots come together in this fun riff on crêpes Suzette, the classic French dessert.
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How to Make a Picture-Perfect Cobb Salad
This classic Cobb salad recipe hits the sweet spot with just the right balance of hearty ingredients, such as crisp lettuce and bacon, savory chicken and hard-boiled eggs, creamy blue cheese and avocado all tossed together with the star of the show: a tangy vinaigrette. It’s a hearty dinner salad perfect for any night of the week.
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Crispy, Savory Carrot Pancakes, the Japanese Way
In this easy okonomiyaki recipe, carrots take the place of traditional cabbage, giving the pancakes a sweet, earthy flavor and plenty of crunch.
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How to Make Tender, Fluffy Biscuits in Under an Hour
These tender chive and cheddar drop biscuits require zero rolling and chilling—and take less than an hour to make from start to finish.
Hotter in the Hamptons Strawberry Spritz with Tinx
In celebration of Tinx's new book, Hotter in the Hamptons, we developed a refreshing strawberry and St. Germain spritz perfect for summer.
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This Restaurant-Worthy Pork Tenderloin Brings the Sauces—One Fruity, One Fresh
Doused with a sweet tart cherry compote and drizzled with an emerald-green arugula sauce, roasted pork tenderloin has never looked better.
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This No-Bake Chocolate Dessert Combines the Best of Brownies, Fudge, and Mousse
Topped with a shiny layer of chocolate ganache, these no-bake chocolate bars are luxuriously rich and fudgy—and the perfect excuse to not turn on the oven.
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Liven up Your Weeknight Chicken Dinner Routine With This 1 Simple Ingredient
A marinade of harissa, honey, orange, and warm spices gives this easy sheet-pan chicken dinner a bold flavor.
Easy Carrot Cake With Cream Cheese Frosting
The whole point of carrot cake is that, in its most ideal form, it’s a vehicle for cream cheese frosting, a triple stack of fluffy spiced cake, finished with generous swoops of frosting. Baking the cake batter in a half-sheet pan, then cutting the flat cake into three rectangles delivers thin, even layers and skips the hassle of baking and slicing tall cake rounds. To highlight the tang of cream cheese, this frosting includes sour cream instead of butter. It gives the whole thing a fresh lightness, each forkful equal parts tender cake and silky frosting. The resulting cake looks modern with its sharp angles but can still be cut into classic triangular wedges.
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The Strawberry Cheesecake Bars I’m Bringing to All My Potlucks This Year
These silky smooth strawberry cheesecake bars are rich and creamy, and one worth bringing to all your picnics, potlucks, and barbecues.
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Hot-Smoked Salmon
The basic method for hot-smoked salmon is simple: Brine the fish with salt and sugar, then rinse and dry thoroughly before smoking it. The result is silky, rich hot-smoked salmon that's even better than store-bought.
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Deviled Egg Dip
Deviled eggs reimagined into a creamy, rich egg dip.
Penicillin by Michael Voltaggio
An all-agave riff in the classic Penicillin cocktail, developed by acclaimed chef Michael Voltaggio
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Carrot Cake Meets Baklava in This Delightful Spring Dessert
With layers of buttery phyllo dough and a spiced carrot and nut filling drenched in simple syrup, this homemade carrot cake baklava is irresistibly flaky and delicious.
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Sheet-Pan Salmon With Cabbage and Mushrooms
This easy weeknight dinner features perfectly cooked salmon alongside tender roasted cabbage and mushrooms coated in a flavorful spiced oil, all cooked on one baking sheet for easy prep and cleanup.
Chicken à la King
This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove.