American Recipes
2785 recipes found
Saltine-Crusted Pork Tenderloin
In the Midwest, especially in diners throughout Indiana and Iowa, you’ll find pieces of pork tenderloin pounded flat and fried — some as impressively wide as a hubcap. In this homestyle version, the Midwesterness is amplified by encrusting the pork cutlets in crumbled saltine crackers and pan-frying them in a mix of butter and oil to enhance flavor and richness. The result is crisp, tender, golden pork that’s delicious as a main course with mashed potatoes and applesauce, stacked high on a roll, or cold straight from the fridge the next day.
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Chocolate Banana Bundt Cake
Chocolate and bananas come together in this simple, moist bundt cake.
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Ginger Spice Brownies
A complex blend of spices complements the rich chocolate and adds a warmth that’s perfect in the colder months.
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Mala-Spiced Chex Mix
This salty-sweet, spicy, and crunchy Chex mix is perfect for holiday parties or just a session of zoning out in front of the TV. Plus, it requires just five minutes of active prep time and lasts for up to five days, so you can make it ahead for multi-day munching.
Shrimp Cocktail Trio
Ditch the boring cocktail sauce! These 3 globally-inspired dipping sauces (harissa, sweet chili, sun-dried tomato) will elevate your shrimp cocktail.
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Brown Butter Maple Pecan Popcorn
In this recipe, rich brown butter and maple syrup are cooked into a quick caramel, which is then used to both candy the pecans and coat freshly popped popcorn. A generous pinch of salt makes all those sweet-savory flavors pop.
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Pumpkin Chiffon Pie
This mousse-like pumpkin pie gets its light, airy texture from meringue.
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Apple Pie Muffins
Studded with sweet-tart apples and topped with a cinnamon-spiked crumble, these tender muffins deliver big apple flavor.
Cranberry Grilled Cheese
Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas.
Potatoes Romanoff
Light and airy potatoes Romanoff are a nostalgic side dish popularized by chef John Schenk, formerly of Strip House steakhouses, who has credited his mother with preparing the dish using leftover baked russet potatoes. Whole russets are baked a day in advance and completely cooled in the refrigerator overnight for this version. This ensures the potatoes remain fluffy and don’t get mushy and wet. The potatoes are then grated (skins on) and gently tossed with shallots, Cheddar and sour cream. For the signature, almost souffle-like texture, take care to aerate the mixture, gently tossing it rather than mashing. A classic oval baking dish is ideal to mound the mixture and bake it in the oven, set in a hot water bath, but any oven-safe casserole dish will do. (Smaller individual dishes work as well.) Potatoes Romanoff complete a steak dinner and are equally welcome alongside a roast chicken or a holiday turkey.
Matty Matheson’s Leftover Turkey Clubhouse Sandwich
Eating a club sandwich at a diner is a delight. The presentation has a very royal vibe. Even a bad club sandwich is special. I like to add pickle and cheese, so this is kind of a club deluxe. I also like mayo on the side because sometimes I want to spread just a little extra on top of a bite like a bad boy. Every once in a while, I'll make the clubhouse sandwich from my book, “Soups, Salads, Sandwiches,” with Thanksgiving leftovers like I do here. I eat it with a side of stuffing and some gravy, which is a huge flex. A club sandwich with side fries and gravy is all-time one of the greatest meals in the world.
Martha Stewart’s Mashed Potatoes
One of our family’s favorite dishes growing up was the delicious mashed potato recipe Mom would prepare to accompany her roast pork loin, roasted chicken, and, on Thanksgiving, her big roasted turkey. Her secrets? Idaho potatoes, peeled and boiled until fork-tender. Lots of fresh butter. A lot of cream cheese and hot milk added for creaminess. Salt and pepper, of course. It was not possible to find Yukon Golds in the Nutley Co-Op, where we shopped for all our groceries in the ’40s, or in the ShopRite, which came to Nutley, N.J., in the early ’50s. But these days, I love the tenderness of Yukon Golds, and I grow a hardy crop of them in my Bedford garden in New York. I also use both heavy cream and milk, and I use a food mill with the finest sieve to ensure the creamiest, smoothest and silkiest mashed potatoes ever.
Cranberry Ricotta Cheesecake
Jammy tart-sweet cranberry sauce gives way to cheesecake fluffy with ricotta, which also gives this dessert a fresh-cheese milkiness that pairs perfectly with the tart fruit. Citrus zest and juice tie all the flavors together and give the whole dessert a holiday party vibe. The filling comes together quickly in a food processor, which purées the ricotta to smoothness. You can skip the cranberry topping to enjoy this cheesecake any time of year. Simply serve it on its own or with any fruit that’s in season. Despite the precautions taken in the recipe below, the top still may split and that’s OK. The cheesecake will still taste great and the cranberry topping will hide the cracks.
Shrimp Cocktail With Cranberry Cocktail Sauce
Imagine cocktail sauce, but with a fresh, fruity tang. That’s what you get when cranberries take the place of tomatoes in a dipping sauce with the welcome bite of horseradish mellowed by the woodsy sweetness of maple syrup. As special as it tastes, it requires only blending in a food processor. Be sure to use frozen cranberries straight from the freezer, which will purée into a smooth, tasty dip. (Fresh cranberries won’t break down as much as you try to blitz them and their sour bite is too sharp.) This fun spin on shrimp cocktail is a welcome-mat appetizer to a Thanksgiving feast, but also fun for any party.
Ina Garten’s Pumpkin Mousse Tart
This dessert, featured in “Barefoot Contessa Family Style” (Clarkson Potter, 2002), was inspired by a pumpkin mousse that my mother had made for years for Thanksgiving. It’s lighter and much more flavorful than that cloying old pumpkin pie. People really do go nuts for it.
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Waldorf Salad
An American culinary icon that's been around for more than a hundred years, the Waldorf salad is easy to prepare but wonderfully satisfying. And while it's hard to beat the classic combination of fresh, crisp apples and celery, juicy grapes, and crunchy walnuts all tossed in a creamy, tangy dressing, our version employs a simple step that sets it apart and makes it even more special.
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Nam Chim Gai (Thai Brussels Sprouts With Sweet Chili Sauce)
Crispy and delicious roasted brussels sprouts are satisfying on their own, but finished with sweet chili sauce and pancetta, they’re a sure crowd pleaser.
Make-Ahead Breakfast Sandwiches
These bacon, egg and cheese sandwiches are the ideal breakfast for your busiest or groggiest mornings. You can make the sandwiches ahead and stash them in the fridge or freezer. Take one to work to heat up in the toaster oven or microwave, or warm up a whole bunch to feed a hungry group before they start their days. Start by roasting bacon in a baking dish; no need to arrange them flat. (For curly bacon, it’s better if you don’t.) Then bake the eggs in the bacon fat. You can also add a cup of chopped vegetables to the egg mixture; just make sure they’re well-cooked and not too watery so the egg keeps well.
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Butternut Squash Mac and Cheese
This luxurious take on baked mac and cheese is our go-to make-ahead meal in the fall.
Christina Tosi’s Corn Bake
A one-bowl wonder (my family’s specialty is no muss, no fuss), corn bake is a celebration of an Ohio farm family’s love of corn, butter and deliciously simple food. Part cornbread, part corn pudding, it is so legendary in my mom’s family that if you shout “Corn bake!” the crowd of matriarchs will echo back in unison “1 box Jiffy! One half tub sour cream! 1 stick butter!…” and so on — knowing the recipe by heart is a rite of passage. There is never a potluck, family get-together and certainly never a Thanksgiving without it. The recipe easily doubles or triples depending on the size of your crowd.
Min Jin Lee’s Corn Pudding
I was 24 years old when I married Chris, and his grandfather’s old friend Tony and his elegant wife, Sue, invited us newlyweds to their Fifth Avenue apartment for dinner. The meal was terrific, but in particular, I loved the corn pudding. The recipe was from Sue’s friend, and that friend had attributed it to someone named Babs. In my mind, Babs is Anonymous — that unheralded and unacknowledged writer of all reliable recipes we turn to when we are desperate for something tasty, easy and budget conscious. The original recipe was for half the volume, but because absolutely everyone at Thanksgiving likes it so darn much, I now double it for ease. Lastly, corn was the generous gift of the Wampanoag to the starving Pilgrims, and when I make it, I remember the history of the Indigenous people, Sue and Tony, and of course, Babs.
Ruth Reichl’s Turkey Chili
The year Thanksgiving moved to my house, my father confided that he hated turkey. “But," he added, “Thanksgiving without the national bird just doesn’t feel right.” My solution: turkey disguised as chili — a recipe I shared in “Save Me the Plums.” One bonus: this is a dish that gets better with a little age, so you can make it three days ahead.
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Apple Slab Pie
With a lightly sweetened and subtly spiced filling of tender apples and a crisp, flaky crust, this large-format apple pie is sure to be the star of the show.
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Cheesy Southern Sausage Balls
Cheesy, meaty, and tender sausage balls are staple passed hors d'oeuvres at holiday parties throughout the South. This easy sausage ball recipe takes mere minutes to prepare, and the result is a guaranteed crowd pleaser.