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-Sausage Gumbo
We love this classic Louisiana favorite for its flavor combinations unique to Cajun cuisine. Serve this gumbo featuring chicken and andouille sausage over a bed of hot cooked…
Salsa Verde
8 ounces tomatillos, husked and rinsed ½ small white onion, finely diced 4 Jalapeño or serrano chiles, stem on, or more to taste ¼ cup minced cilantro ½…
Stuffed Acorn Squash
3 large acorn squash, cut in half ½ lb. Italian sausage 1 6-ounce Stove Top Stuffing Mix for Chicken 1 cup chopped apple ½ cup raisins Preheat oven…
Buffet Casserole
1 14½ ounce Macaroni & Cheese Dinner 1½ cups milk 1 medium onion, chopped (about 1 cup) 1 small green pepper, chopped (about ½ cup) 2 Tablespoon butter…
Northern Fried Chicken Recipe
While the South may have a reputation for some of the country’s best fried chicken, this “Northern” fried chicken from Bruce and Eric Bromberg’s “Blue Ribbon Cookbook” has…
Tuna Noodle Casserole
This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas. 1 can (10¾ ounces) Campbell’s Condensed Cream of Mushroom Soup (Regular or 98%…
Stuffed Jalapeños
4 ounces cream cheese, room temperature ½ cup grated sharp cheddar 6 large Jalapeños, halved and seeded Coarse salt and ground pepper Preheat oven to 450°. In a…
Corn Chowder
Ingredients ¼ cup butter 1 large onion; chopped 2 stalks celery, chopped 1 teaspoon Kosher salt ½ teaspoon black pepper; freshly ground 1 15¼-ounce can Del Monte Whole…
Chicken Tamales
Ingredients 1/2 package dried corn husks for tamales* (about 20) 1/2 cup chopped onion 1 1/2 teaspoons minced garlic 1/2 teaspoon cumin 1/4 teaspoon salt 1/8 teaspoon freshly…
Tomato Soup with Cheese Dumplings
1 Tablespoon olive oil ½ medium onion 1 rib celery, chopped 2 garlic cloves, minced 3 cups low-sodium chicken broth 2 14.5-oz cans chopped tomatoes 1 teaspoon light…