American Recipes
2884 recipes found
Cardamom Hot Chocolate
We've always been fans of cardamom and chocolate, and this hot chocolate recipe reminds us why. The tiny bit of butter adds richness for a well-rounded treat.
Cinnamon Amaretto Syrup
This cinnamon amaretto syrup recipe is one of the first that I made. It's sweet and makes you feel warm inside. It's great over waffles on cold winter days!
Caramel Oranges with Cardamom
This Caramel Oranges recipe is a great combination of flavors and can be made at a moment's notice. The oranges are tart and sweet with juicy orange flavor.
Cardamom Sugar
I love making flavored sugars and Cardamom Sugar is one of my favorite recipes. I use it in everything from sweetening my coffee to stirring into pancake mixes.
Blood Orange, Tangerine and Cardamom Granita
It is the addition of cardamom that transforms this simple citrus granita to a lush dessert with complexity & depth of flavor. Try this Tangerine Granita recipe!
Slow Roast Duck
This roast duck recipe is delicious and foolproof. The slow roasted duck emerges from the oven mahogany and almost impossibly crisp and crackling.
Pink Peppercorn Dressing
My time as a cook inspired this Pink Peppercorn Salad Dressing recipe - we used creme fraiche in our salad dressing, though my version is decidedly simpler.
Truffle Scented Chive Dip
Once, when I was outside of San Francisco on a backroad near Napa I had something similar to this truffle scented chive dip recipe at a French Laundry.
Texas Cheese Ball
Although not necessarily a "dip," I think a classic cheese ball qualifies because if you're impolite or just really hungry, you can put your cracker right in the ball. This recipe came as a child of the necessity of invention as I was asked to do a cheeseball for a function that tasted like one my mom had made using a pre-assembled spice mix, but we didn't have any of the spice mix left. So, the recipe that follows is what we came up with, and it was a hit and was requested at every holiday party we had this season.
BLT dip
This is a dip I have been making for years. Although it doesn't actually have lettuce in it, you will swear that it tastes just like a BLT sandwich. Best served with Pringles.
Hot Toddy with Dried Cherries and Lime
In this hot toddy recipe, I use rye instead of the typical bourbon, raw sugar instead of white, and I slip in dried cherries with some lime zest for scent.
Cinnamon Pecan Brittle
This Cinnamon Pecan Brittle is great for a party or nice to keep around as a gluten-free snack. With very few ingredients, this is a recipe you should save.
Marinated & Grilled Spring Artichokes
This recipe yields the best Marinated and Grilled Spring Artichokes! Dipping sauce like aioli or oil and lemon are not needed whatsoever. Easy and delicious.
Megadarra (Lentils and Rice with Caramilized Onions)
This megadarra recipe was given to me by my dear friend Soulafa Akel. This dish is of the poor, but is wonderful... it is best served at room temperature.
Malt-O-Meal with Rooster Sauce
This unique take on Malt O Meal is obviously not your typical American breakfast recipe, but it's really good. I like dipping buttered toast in mine. Enjoy.
Top O' The Evenin'
I love coffee drinks on a cold winter night, and this is among my favorites. Guaranteed to take the chill off and warm you from the inside out.
Pane Carasau
This pane carasau recipe is Sardinian flatbread or "sheet music" bread. It is really a lot like a cracker although I know it looks much like a tortilla.
Galletas de Suero (Buttermilk Biscuits)
These galletas are the perfect recipe for your feast. Mom whipped these up one day and they were a hit. They’re simple to make and smell so good when baking!
Simplest Fried Okra
Okra, cornmeal, oil, salt. That's it. As always, take care (and wear shoes!) when deep frying. ---BTE
grilled apple slices with prosciutto & cheddar
In this Prosciutto Wrapped Apples recipe the nutritional fiber from the apples and protein from the cheese and prosciutto will keep you satisfied. Try it!
Rise and Shine Spiced Pink Grapefruit Brûlée
We spent many a holiday with the in-laws. After "us kids" started having children, my mother-in-law elected to go by "Nonnie." Before she became a grandmother, and after, she always served the most elegant holiday breakfasts to us all. But what stands out the most in my mind is how she would prepare a broiled grapefruit half for each person upon rising. We were all allowed to get up whenever we wanted on Christmas morning. As we wandered downstairs, our individual grapefruit would be waiting. She deftly cut the sections of the grapefruit perfectly with a grapefruit knife, drizzled maple syrup on top, sprinkled with cinnamon, and then browned them under the broiler. Of course she served these with her endless supply of grapefruit spoons to everyone who wanted one. The care that she took with each one always made us feel so special. And best of all, you got to talk with Nonnie, in the kitchen, usually just one on one, as you savored your warm grapefruit. She exuded a delightfully sunny kind of rise and shine outlook that was rather contagious. It was a wonderful way to start the morning. Once everyone was up, we then all sat around a huge table for a sumptuous feast; sometimes we were a table of 14, but it was talking with Nonnie over that perfect grapefruit half that I remember most fondly. I am adding my sumac to the recipe. I think Nonnie would have liked it this way, too. This recipe is dedicated to her.
Apples Baked in Cider
Apples baked in cider somehow taste more of themselves. It goes without saying that this is comfort food, easy to put together and pop in the oven just as soon as dinner is underway. If possible, use cider from a farm stand or farmer’s market—it has a deeper, more concentrated flavor than the grocery store brands, which wash out in comparison. The comfort extends to those times when you are not eating dessert for self-improvement purposes, but want something just a little sweet. These won’t do much damage. You can even omit the sugar if you want to feel pure. - Sally
Butterball Slider Cocktail
This butterball cocktail has butterscotch schnapps in it and is delightful. This recipe is a must try!
Tall and Creamy Cheesecake
This is not really a New York cheesecake recipe — there’s no lemon (although there could be) — this is an all-American cheesecake of the big, beautiful, lush and creamy variety, the kind that causes gasps of delight when you bring it to the table and sighs of satisfaction when you and your guests savor bite after bite. The cake’s velvety texture is a result of a long turn in the mixer, and a cool-down process that requires patience, but not much effort. It’s also a cheesecake you can customize. You can make the cake milder or tangier by using all heavy cream or all sour cream, or a combination of the two. You can add fruits or nuts, swirls of chocolate or drops of extract.