North American
North American cooking includes distinct national, regional, and cultural traditions. Mexican dishes, United States regional collections, and other preparations provide more specific browsing paths within this broad geographic archive.
Browse the posts below, or choose a subcategory when available.
Cajun & Creole
Creole cornbread, Louisiana-style soup, and Cajun-inspired shrimp dishes give this collection several starting points. Cajun and Creole cooking retain distinct traditions even where ingredients and regional connections overlap.
Italian-American
Tortellini soups, familiar pasta preparations, and other dishes offer starting points in this Italian-American collection. These recipes reflect a culinary identity shaped by Italian traditions and their development in American kitchens.
Mexican
Posole, roasted chile preparations, tamales, and sauces offer several paths through this Mexican collection. The recipes include particular dishes and adaptations within a cuisine of distinct regional traditions. Browse by the preparation you want to cook, with ingredients, methods, and any changes to a traditional form explained in the individual recipe.
Southern
White barbecue sauce, creamy grits, butter beans, and cornbread-based dishes give this Southern collection its home-cooking character. Alongside familiar preparations are modern adaptations, including sausage-gravy enchiladas, that carry Southern flavors into a different form.
United States
United States cooking brings together regional dishes, family recipes, and traditions shaped in many communities. Chowders, potato soups, and other preparations sit alongside Southern, Texan, and related collections. Browse those narrower archives for a regional focus or begin here for a wider view of American dishes represented in the recipe box.
In this collection
Chile Enchilada Sauce
10-ounce cans enchilada sauce ¼ cup chicken broth or reserved cooking liquid from Shredded Chicken Filling 4-ounce can diced green chile peppers ½ cup cheese (your choice), shredded…
Suiza Enchilada Sauce
2 large tomatillos, husked ½ medium onion, cut into thin wedges 2 fresh jalapeno chile peppers 2 cloves garlic 1 14.5-ounce can fire-roasted tomatoes, undrained ¾ cup fresh…
Quick Enchilada Sauce
1 14.5-ounce can or jar Mexican-style stewed tomatoes, salsa, or salsa verde ¾ cup cheese (your choice), shredded Use purchased Mexican-style stewed tomatoes, salsa, or salsa verde as…
Shredded Chicken Filling
4 skinless, boneless chicken breast halves (about 1½ pounds total) 1 4-ounce can diced green chile peppers ¾ cup chopped onion (1 medium) 1 tablespoon dried oregano, crushed…
Black Bean Filling
½ cup chopped onion (1 medium) ½ cup chopped carrot (1 medium) 1 medium fresh jalapeño chile pepper, stemmed, seeded, and finely chopped* 1 clove garlic, minced 1…
Linguine with Red Clam Sauce
1 pound linguine 2 tablespoons olive oil 1 small onion, chopped ¼ teaspoon crushed red pepper ½ cup dry red wine 3 cups tomato sauce 4 6-ounce cans…
Mark’s Spaghetti with Brooklyn Clam Sauce
At his restaurant Campagna in New York City, chef Mark Strausman serves this pasta dish that reminds him of the Italian restaurants he used to frequent in Brooklyn…
Apple Enchiladas
1 21-ounce can apple fruit filling 6 8-inch flour tortillas 1 teaspoon ground cinnamon ⅓ cup butter or margarine ½ cup sugar ½ cup firmly packed light brown…
Spinach Pesto
4 cups packed spinach leaves 1 cup grated Parmesan ¾ cup pecans, lightly toasted 2 cloves garlic, roughly chopped ½ teaspoon kosher salt 1 teaspoon Tabasco Green Pepper…
Mexican Bubble Pizza
1½ lb lean (at least 80%) ground beef 1 package (1 oz) Old El Paso® taco seasoning mix ¾ cup water 1 can (10¾ oz) condensed tomato soup…