American Recipes
89 recipes found
Cajun Honey Butter Chicken with Crispy Smashed Potatoes and Roasted Sweet/Tart Lemon Slices
Cajun-spiced chicken roasted with crispy smashed potatoes and tangy lemon slices.
Short Rib Pateta
Tender short rib in a savoury stock, slow-cooked with vegetables and potatoes, rich in flavour and texture.
Smoked Beef & Pepperoni Tartare with Black Pepper & Mustard Aïoli
Smoky beef and pepperoni with crisp gherkins in a zesty mustard aïoli, finely chopped for texture.
Chicken Fried Chicken
Crispy fried chicken with a seasoned flour crust, cooked in hot oil until golden and crunchy.
French Onion Beef Noodle Soup
Slow-cooked beef short ribs with caramelised onions and aromatic spices in a savoury broth.
Snickerdoodle Party Cookies
Brown butter cookies with warm spices, crunchy toffee and cornflakes, dusted with glitter.
Oat and Pecan Brittle Cookies
Crisp cookies with toasted pecans and caramelised sugar, baked to a golden crunch.
New England Clam Chowder
Creamy clam chowder with tender potatoes, bacon and fresh clams in a savoury broth.
New Orleans Corn Bisque with Smoked Sausage
Creamy corn bisque with smoky sausage, tender potatoes and a hint of spice.
Leftover Baked Potato Soup
Creamy potato soup with leeks, garlic, and a tangy finish, richly flavoured and smooth.
Simple Is Best Dressing
Crisp toasted bread baked with onions, celery and herbs in butter and broth.
High-Protein French Toast
Crisp protein bread soaked in egg wash, topped with granola and banana, lightly spiced with cinnamon.
Mixed Berry Hand Pies
Flaky pastry filled with sweet berries and lemon zest, baked until golden and crisp.
Raspberry Cornbread Stuffing
Golden cornbread cubes with sweet raspberries, toasted pecans and sage in a savoury herb stuffing.
Spiked Hot Apple Cider
Spiced apple cider simmered with orange, cinnamon and ginger, finished with rum.
Crispy Smashed Potatoes with Walnut Dressing
Smashed potatoes with walnut dressing, crispy and savoury, tossed with herbs and lemon.
Slow-Cooker Brisket
Slow-cooked brisket with a smoky, spicy glaze, tender and deeply flavoured.
Grilled Pesto Chicken Sandwich
Grilled chicken with pesto, mozzarella and tomato on toasted sourdough bread.
Slow-Cooker Brisket Sandwiches
Slow-cooked brisket in stout with sweet and tangy sauce, served on toasted brioche with coleslaw.
Braised Chicken Thighs with Mushrooms and Dried Figs
Braised chicken thighs with mushrooms and dried figs, tender and savoury, cooked in a spiced wine and stock sauce.
Slow Cooker French Dip
Slow-cooked rump roast in beef broth and beer, served on buttered French rolls with rich dipping sauce.
Ranch Chicken Tzatziki with Garlic Parmesan Zucchini
Grilled chicken with zucchini, tzatziki and herbs, tangy and herby.
Slow Cooker Beef Stew
Slow-cooked beef with vegetables in a savoury broth, tender and deeply flavoured.
Balsamic Bacon Wrapped Brussels Sprouts
Bacon-wrapped Brussels sprouts glazed with balsamic and mustard, roasted until crisp and sweet.
Brussel Sprouts with Bacon
Sautéed brussel sprouts with crispy bacon, garlic and lemon zest for a savoury, aromatic finish.
No-Knead Bread
Sticky dough baked to a crisp crust using simple ingredients and long fermentation.
Flat Iron Steak Fajita Bowls
Sizzling flat iron steak with grilled peppers and onions over warm brown rice, fresh corn and crisp lettuce.
Slow Cooker Texas Smoked Beef Brisket
Smoky brisket with sweet and savoury sauce, slow-cooked until tender and fragrant with onions.
Pumpkin Muffins with Canned Pumpkin
Moist pumpkin muffins with warm spices, baked to a golden finish.
A Glorious Browned Butter Skillet Fig Cake to Welcome Early Fall
Browned butter cake with spiced figs, baked in a cast-iron skillet for a golden, fragrant treat.
Sea Salt & Herb Skillet Rolls
Soft rolls baked in a skillet with herbs and sea salt for a savoury, golden finish.
DoubleTree Signature Chocolate Chip Cookies
Creamy buttery cookies with toasted walnuts, chocolate chunks and a hint of cinnamon.
Homestyle Kalua Pork with Cabbage in a Slow Cooker
Slow-cooked pork with cabbage, seasoned with ginger and smoky soy sauce.
Jacques Torres Chocolate Chip Cookies
Chewy chocolate chip cookies with crisp edges, made with buttery brown sugar and dark chocolate discs.
Slow Cooker Baby Back Ribs
Slow-cooked baby back ribs glazed with barbeque sauce, tender and savoury.
Slow Cooker Pulled Pork
Tender pork shredded in root beer and smoky barbecue sauce, served on toasted buns.
Crisp Roast Duck
Crisp-skinned roast duck, roasted until golden and juicy with a perfectly tightened skin.
Berbere-Rubbed Rib-Eye Steaks with Grilled Lemon
Berbere-rubbed rib-eye steaks grilled to medium-rare with charred lemon wedges.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
