Tag: american
70 recipes (showing first 48)
American BBQ Ribs (Oven-to-Grill)
Fall-off-the-bone pork ribs with a spice rub and sticky BBQ glaze — no smoker required.
American Pale Ale (Extract Brew)
Your first homebrew — an extract American Pale Ale that teaches sanitization, boiling, fermentation, and bottling in one batch.
Baked Mac and Cheese (American Classic)
Creamy béchamel-based mac and cheese with sharp cheddar, Gruyère, and a golden panko crust.
BBQ Baby Back Ribs (Oven)
BBQ baby back ribs slow-roasted in foil until fall-off-the-bone tender, finished with sticky glaze.
BBQ Pulled Chicken (Slow-Roasted)
Tender slow-roasted pulled chicken in smoky BBQ sauce — perfect for sandwiches, tacos, and meal prep.
Blackened Catfish
Cajun-spiced catfish seared in a screaming-hot cast iron skillet — crispy, smoky, and ready in 20 minutes.
Braised Collard Greens
Braised collard greens slow-simmered with bacon, vinegar, and chicken stock until silky tender.
Broccoli Salad with Bacon
Broccoli salad with crispy bacon, dried cranberries, sunflower seeds, and a creamy sweet-tangy dressing.
Buttermilk Biscuits
Buttermilk biscuits — tall, flaky, and buttery with layers from a simple fold technique.
Cajun Chicken and Sausage Gumbo
Dark-roux gumbo with chicken, andouille sausage, and the holy trinity — a Louisiana classic.
Cajun Jambalaya
One-pot rice with andouille sausage, chicken, and shrimp in a spicy Cajun tomato base — Louisiana comfort food.
Cajun Shrimp Boil
Shrimp, corn, potatoes, and andouille sausage boiled in a spicy Old Bay broth — a Louisiana backyard tradition.
Chapter 12: Grilling & Live-Fire Cooking
Direct heat, indirect heat, smoking, and the science of fire — the oldest cooking method made precise.
Chicken Fried Steak with Cream Gravy
Tenderized cube steak breaded and fried crispy, smothered in peppery cream gravy — a Texas diner classic.
Chicken Pot Pie from Scratch
Creamy chicken and vegetable filling under a flaky butter crust — a great American comfort food.
Classic Beef Chili
Classic beef chili with ground beef, kidney beans, and bold spices simmered low and slow in a Dutch oven.
Classic Caesar Salad
Classic Caesar salad with homemade anchovy dressing, crispy garlic croutons, and Parmesan shavings.
Classic Cobb Salad
Classic Cobb salad with grilled chicken, bacon, egg, avocado, and blue cheese in composed rows.
Classic Deviled Eggs
Classic deviled eggs with a smooth, tangy filling and paprika finish — plus variations for every occasion.
Classic French Fries (Double-Fried)
Classic double-fried French fries — crispy outside, fluffy inside, using the Belgian two-stage method.
Classic Macaroni Salad
Classic creamy macaroni salad with a tangy dressing, crisp celery, and red onion — the perfect potluck side dish.
Classic Meatloaf with Glaze
Tender beef meatloaf with a sweet-tangy ketchup glaze — an American weeknight staple since the 1950s.
Classic Potato Salad
Classic creamy potato salad with eggs, pickles, and Dijon — dressed while the potatoes are still warm.
Classic Smash Burger
Classic Smash Burger — an American main dish Ready in 20 minutes. Perfect for weeknight cooking. Quick and easy.
Classic Wedge Salad
Classic wedge salad with crisp iceberg lettuce, tangy blue cheese dressing, smoky bacon, and ripe tomatoes.
Crispy Buffalo Wings
Extra-crispy baked wings tossed in classic Frank's hot sauce and butter — no deep fryer needed.
Crispy Hush Puppies
Crispy hush puppies — golden cornmeal fritters with jalapeño and scallion, fried until crunchy outside and fluffy inside.
Deviled Egg Potato Salad
Deviled egg potato salad that combines two classic American sides into one creamy, tangy, crowd-pleasing dish.
Green Bean Casserole (From Scratch)
Green bean casserole from scratch with real mushroom cream sauce and crispy fried onions.
Green Beans Almondine
Green beans almondine with blanched beans, nutty brown butter, toasted almonds, and a bright squeeze of lemon.
Grilled Corn with Herb Butter
Grilled corn charred on the grill and slathered with herb compound butter and flaky salt.
Hawaiian Macaroni Salad
Creamy Hawaiian macaroni salad with overcooked pasta and tangy mayo dressing. The essential plate lunch side.
Honey Butter Cornbread
Golden skillet cornbread with a crispy crust and tender crumb, brushed with honey butter — Southern comfort.
Italian Chopped Salad
Italian chopped salad with salami, fresh mozzarella, pepperoncini, and a zesty red wine vinaigrette.
Kale, Apple, and Cheddar Salad
Kale salad with crisp apple, sharp cheddar, toasted pecans, and a maple-Dijon vinaigrette.
Lemon-Garlic Roasted Chicken Breast
Lemon-garlic roasted chicken breast pounded to even thickness for juicy, golden results every weeknight.
Loaded Baked Potato
Loaded baked potato with crispy skin, fluffy interior, and all the classic toppings.
Lobster Mac and Cheese
Creamy béchamel mac and cheese loaded with butter-poached lobster tail — date-night indulgence.
Mango Passion Fruit Kombucha
Mango passion fruit kombucha with natural fizz from a two-stage fermentation — tropical, tangy, and probiotic-rich.
Maque Choux (Cajun Smothered Corn)
Maque Choux with sweet corn, bell pepper, and cream. A Cajun smothered corn dish ready in 25 minutes.
Maryland Crab Cakes
Jumbo lump crab with Old Bay and minimal filler, pan-seared golden — the Chesapeake Bay classic.
Nashville Hot Chicken
Crispy fried chicken drenched in cayenne-lard paste — Nashville's fiery signature dish.
New England Clam Chowder
Creamy clam chowder with potatoes, salt pork, and fresh clams — Boston's signature soup.
New York Strip with Herb Butter
Pan-seared NY strip steak finished with a melting compound butter of thyme, garlic, and parsley.
Philly Cheesesteak
Thinly shaved ribeye with melted provolone on a hoagie roll — Philadelphia's iconic sandwich.
Pulled Pork (Oven Method)
Pulled Pork (Oven Method) — an American main dish Ready in 360 minutes. Perfect for weeknight cooking. Great for meal prep.
Roasted Brussels Sprouts with Bacon
Crispy roasted brussels sprouts with rendered bacon, balsamic glaze, and Parmesan — the side that converts haters.
Roasted Green Chile Sausage
The culmination — fermentation, curing, sous vide, consommé, and the creative freedom to compose your own dishes.
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