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.
Browse the posts below, or choose a subcategory when available.
Tex-Mex
Tex-Mex has its own culinary identity, with Texas and Mexican connections expressed through particular dishes and ingredients. Jalapeño sauces, poblano casseroles, enchiladas, and other preparations provide starting points here. Browse the collection for familiar servings and adaptations, with the recipe’s individual ingredients and method guiding the choice of what to cook.
Texan
Pork chops, mushroom rice, jalapeño cheese preparations, and other dishes give this Texan collection its range. The recipes gather Texas-linked flavors and interpretations without treating one dish as the whole of the state’s cooking.
In this collection
Three Bean Enchiladas
6-inch corn tortillas 15-ounce can red kidney beans, rinsed and drained 15-ounce can pinto beans, rinsed and drained 15-ounce can navy beans or Great Northern beans, rinsed and…
Enchiladas with Fresh Mango Salsa
Nonstick cooking spray 1 dozen 6- to 7-inch flour or corn tortillas 1 medium onion, chopped (½ cup) 2 cloves garlic, minced 1 medium jalapeno or serrano chile…
Mushroom and Poblano Vegetarian Enchiladas
6 ounces firm tofu 1 small poblano pepper Vegetable oil 8-ounce package sliced cremini mushrooms 1 teaspoon ground cumin ¼ cup dairy sour cream 1 cup shredded cheddar…
Sour Cream and Cumin Enchilada Sauce
1½ cups sour cream 3 tablespoons all-purpose flour 1½ teaspoons ground cumin ¼ teaspoon salt 1 cup milk 1 cup cheese (your choice), shredded In a medium bowl,…
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…
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…
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…
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…