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
Savory Meat Base
1 pound ground turkey ½ teaspoon Kosher salt 1 teaspoon freshly ground black pepper 1½ teaspoons chili powder 1 Tablespoon garlic, minced In a large heavy skillet or…
Apricot Orange Stuffing
12 cups cubed sourdough bread 2 tablespoons dried thyme Salt and pepper to taste 4 tablespoons olive oil 1½ cups dried apricots 1½ cups Grand Marnier 2 pounds…
Turkey Pie with Chile Cornbread Crust
This dish not only makes delicious use of leftover turkey or chicken, but it tastes immeasurably better than any tamale pie you’ve ever tasted. It is a relative…
Raisin Sauce
Ingredients 3/4 to 1 cup raisins 1 1/2 cups water 1/2 cup (110g) brown sugar 1 1/2 teaspoons dry mustard 1 Tablespoon flour Pinch of salt 1/4 cup…
Chicken Pot Pie
Savory Pastry Crust 2 15-ounce cans Veg·All™ Original Mixed Vegetables, drained 1 10¾ ounce can cream of potato soup ¼ cup milk 1 pound (2 cups) cooked chicken…
Chicken and Dumplings
2 tablespoons baking powder 1 tablespoon sugar 2¼ cups flour 5 tablespoons canola oil ½ teaspoon poultry seasoning 1 teaspoon onion pepper ¼ teaspoon salt 1 cup buttermilk…
Emeril’s Best Beef Stew
1 tablespoon Essence, recipe follows 1 tablespoon all-purpose flour 1 pound beef stew meat, cut into 1-inch cubes 1 tablespoon olive oil 1 medium yellow onion, cut into…
Alfredo Sauce – A Vitamix Version
Ingredients 1 cup water 1/2 teaspoon chicken flavored bouillon 1/2 cup non-dairy creamer 4 Tablespoons butter 1 8-ounce package cream cheese, cut into 1-inch cubes 1/2 cup Parmesan…
Apple Dressing with Texas Pecans
2 medium onions; diced 1 large green pepper; diced 4 cooking apples; diced 8 garlic cloves; minced 2 tablespoon thyme leaves ½ pounds margarine (or more) Sea salt…
Butter Pecan Squash
Ingredients 1 butternut squash (1 1/2 pounds) 1/2 cup boiling water 3 tablespoons unsalted butter 1 tablespoon light brown sugar; firmly packed 1/2 teaspoon sea salt White pepper…
