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
Chicken-and-Green Chile Enchiladas
3½ cups chopped cooked chicken ⅔ cup Onion-and-Garlic Mixture 2 4-ounce cans chopped green chiles 1 tablespoon chopped fresh cilantro 3 10-ounce cans enchilada sauce, divided 2 cups…
Onion-and-Garlic Mixture
This recipe goes with Chicken-and-Green Chile Enchiladas 2 cups chopped onion (1 large onion) 1 tablespoon vegetable oil 3 garlic cloves, chopped Sauté onion in hot oil in…
Cheesy Chicken Rotini
1½ pound boneless skinless chicken breasts, cut into 1-inch pieces 2 cups water 3 cups rotini pasta, uncooked 1 package (16 ounces) frozen broccoli, cauliflower and carrot blend…
1-Dish Taco Bake
Taco Meat Mixture 1 pound ground beef 1 package taco seasoning Batter Mazola PureTM Cooking Spray ½ cup masa corn flour OR corn meal ¾ cup all-purpose flour…
Fish Tostadas with Chili-Lime Cream
For a quick dinner you’ll love, top crunchy tostadas with broiled tilapia fillets, veggies, and a zesty chili-lime cream. 1 pound fresh tilapia or cod fillets ½ teaspoon…
Basil Guacamole
Just as addicting as the original, this delicious party dip features basil in place of cilantro for an unexpected twist. 2 ripe, medium avocados, halved, seeded, and peeled…
Green Chili and Chicken Enchiladas
Fresh, fast, and better than takeout, these enchiladas are filled with tender chicken, spicy green chiles, and zesty green salsa. 1¼ pounds chicken breast tenders 1½ cups bottled…
Chicken Taco Mac
1 pound boneless chicken breast halves, cut in half horizontally if large 1 12-ounce box garden radiatore or rotini pasta (such as Ronzoni) 1 sweet red pepper, cored…
Cheesy Meximac
1 16-ounce box rotini pasta 2 scallions, trimmed and sliced 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1½ cups milk ¼ teaspoon salt ⅛ teaspoon black pepper…
Pressure Cooker Spaghetti Sauce
½ pound ground beef ½ pound bulk Italian sausage or bulk pork sausage 2 cups sliced fresh mushrooms (6 ounces) ½ cup chopped onion (1 medium) ½ cup…