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 Alfredo and Rice Casserole
This traditional chicken and rice casserole is quick and easy. Refrigerated pasta sauce trades place with soup as a rich, no-fuss base, while leftover cubed chicken — roasted…
Tuscan Cheese Potato Bake
Fold three types of cheeses and garlic-thyme butter into mashed potatoes then cover with a crunchy Parmesan and panko topping. Bake it till it’s golden and bubbly for…
Chunky Tomato Salsa
This salsa works just as well with green tomatoes as it does with ripe ones. Big veggie chunks give it great looks and bold flavor with less chopping.…
Jalapeño Cream Gravy
¾ cups Morrison’s Country Style Peppered Gravy Mix ½ Jalapeño; seeded and finely chopped ⅜ teaspoon Jalapeños powder Combine ingredients with ½ cup water. Mix with a wire…
Chile Cream Sauce
Lime juice adds a burst of freshness to this flavorful sauce, seasoned with zesty green chiles. 1 10¾-ounce can condensed cream of chicken soup ½ cup water 1…
Steve’s Creamy Grits
Ingredients 3 cups water 1/2 cup coffee creamer 1/4 teaspoon salt 3/4 cup quick-cooking grits 2 tablespoons unsalted butter, or a little more if desired, at room temperature…
Bacon-Cheddar Grits
This side dish pairs well with fried chicken or grilled pork and shrimp. 4 slices bacon, finely chopped 1 Jalapeño, finely chopped (optional) 4½ cups water 1 cup…
Creamy Grits
This delicious Southern recipe for creamy grits comes from chef Frank Stitt’s cookbook, Frank Stitt’s Southern Table. 4 cups water, preferably spring water Coarse salt and freshly ground…
Chicken Creole with Chile Cream Sauce
Lime juice adds a burst of freshness to this flavorful sautéed chicken dish, seasoned with Cajun seasoning and zesty green chiles. 4 skinless, boneless chicken breast halves (about…
Arroz Con Pollo
Ingredients 6 large skinless chicken thighs (about 2 pounds) ¾ teaspoon salt ¼ teaspoon black pepper ⅓ cup all-purpose flour 2 tablespoons vegetable oil 1 large onion, chopped…