253 American recipes. Page 4 of 11. Compare ingredients and cooking times. Corn Chowder, Chopped Rainbow Salad, Bread Stuffing.
Half the soup is blended and stirred back in, so the broth thickens while whole corn kernels and pieces of potato stay intact. The onion and garlic cook in the fat left from crisping the bacon, and the bacon itself returns at the end, scattered over each bowl with parsley.
Finely cut romaine and red cabbage, with carrot and bell pepper in small dice, let one forkful pick up all five vegetables at once. Size is most of the work: if the carrot pieces run large, they take longer to chew and the bite falls apart into separate flavors. With only olive oil, lemon juice and salt for dressing, the slight bitterness of red cabbage and the sweetness of corn come through plainly. Leaves need drying well, since any water left on them thins that light dressing fast. None of the vegetables goes limp quickly, and the dressed salad keeps its crunch in the fridge as a make-ahead meal.
Baked in its own dish instead of inside the bird, this stuffing frees the turkey cavity and goes into the oven on its own schedule. The broth ratio is written for a dry, herb-seasoned stuffing mix. Fresh sandwich bread or fine crumbs soak up liquid differently and season differently. A covered dish gives a soft, moist result, while leaving it uncovered crisps the top. Gentle folding lets the bread pieces keep some shape.
Spooned mounds of batter spread wide in the oven into thin wafers, with enough toasted sesame that nuttiness and brown-sugar sweetness come first. Right out of the oven they are fragile; a minute or two on the pan firms them enough for a wide spatula, and the thin edges crisp only once fully cool. Shallow layers in an airtight container keep them whole.
Fresh corn cut off the cob, lima beans, zucchini and tomato warm through together in one pan, and the vinegar and basil are added after the heat is off for a sharp, herbal finish. The recipe uses cooked canned lima beans, and dried or raw ones would not soften in the same few minutes.
Unlike traditional fudge, which crystallizes from a boiled sugar syrup, this one is just chocolate and sweetened condensed milk firming up in the fridge. Evaporated milk or regular milk will not give the same texture. If the slab is still soft, give it more fridge time rather than stirring in flour or powdered sugar.
A roux of equal parts flour and oil, stirred until it nears the color of chocolate, gives this Louisiana stew its dark color and toasty flavor. The roux can darken suddenly near the end; at the first bitter smell the heat has to come down, because a scorched roux leaves its bitterness in the whole pot. Sliced okra simmers for 40 minutes with smoked sausage and lends the broth a light body, and the gumbo is spooned over white rice.
Chicken, hard-boiled egg, avocado, bacon and cherry tomatoes are laid in stripes across the romaine and only tossed together at the table.
Oven-baked rather than deep-fried, these wings get their crackly skin from a thin dusting of baking powder mixed with the salt and pepper. Melted butter softens the vinegary bite of the hot sauce so it clings to the skin, and a splash of white vinegar sharpens the finish. Golden skin can hide underdone meat, so the wings stay in until the thickest part reaches 74°C away from the bone.
The center is pressed into a thin well rather than punched through like a bagel, and a spoonful of cooked onion goes into it. Bialys are never boiled, which leaves a thick, chewy rim around a thin middle. A very small amount of yeast and a 12-hour cold rise mean starting the day before. Raw onion would leak water, and a center that is not stretched thin puffs up in the oven and erases the well. Day-old bialys revive when split and toasted.
Divinity sets from hot syrup beaten into whipped egg white, not from time in the oven like a meringue cookie. The syrup temperature measures sugar concentration, not whether the white is safely cooked, so the recipe calls for pasteurized whites rated for whipping and no-cook use.
Matzo meal is ground matzo, an unleavened bread that has already been baked, so flour or breadcrumbs measured the same way will not work in its place. The balls are cooked in plain water and lifted out, and chicken broth heated in a separate pot is ladled over them in the bowl, which keeps the soup clear.
Shredded under 0.2 cm and chilled for at least 30 minutes, the cabbage and carrot soften just slightly and soak up a mayonnaise dressing. Cider vinegar and Dijon mustard lighten the mayo, and the sugar is kept to a teaspoon so sweetness never takes over. This is the side that goes next to barbecue, fried chicken or a pulled pork sandwich, where its cold crunch cuts the grease. A little red onion adds color and some pungency.
Cooked, chopped pork and liver are mixed with rice and packed into casing, giving a link that eats more like moist meat stuffing than a springy raw-meat sausage. A little of the broth from the long simmer brings the filling together; too much turns it into porridge. Cleaned, food-grade salted hog casings work best filled loosely, because tight links split during the final gentle poach. With no curing salt or drying stage, boudin stays a fresh sausage that belongs in the refrigerator and gets eaten within two days.
Soft, cakey rounds get vanilla icing on one half and chocolate on the other, spread on the flat underside that touched the pan so the dividing line stays straight. Any warmth left in the cookies makes the two colors run together.
Juice from strawberries, blueberries, and banana runs between the small curds of cottage cheese, and each spoonful carries a mild saltiness and fruit sweetness together. There is no dressing, only a thin line of honey, and without the honey all the sweetness comes from the fruit. Pat the rinsed blueberries dry before they go on, or the cheese turns watery.
With no potatoes or flour, this stew is thinner than a chowder, and the oysters taste clearly of themselves against the milk and cream. Their strained liquor goes into the pot too, carrying the briny flavor through the broth. A curled edge is not enough to call them done. They stay on the heat until opaque all the way through, and butter melted in off the heat finishes the bowl.
This egg salad is wrapped in romaine leaves rather than bread, and only a tablespoon of mayonnaise goes in; Greek yogurt makes up the rest. Finely chopped celery gives it crunch, and Dijon mustard a little heat.
Worcestershire sauce and garlic, not a sugar shell, season this mix: the butter dries into a thin savory film over cereal, nuts, pretzels and bagel chips. The low oven is there to drive off moisture, so pieces straight from the pan feel softer than they will end up. Judge the crunch only once everything is cold, and hold off on the lid until then, because trapped steam undoes the drying. Unfrosted Chex-style cereal holds its shape through the mixing; thin flakes break apart and soak up the coating differently. The nuts and pretzels arrive already salted, so the seasoned salt is measured rather than shaken on.
Black sesame paste is stirred into a dark chocolate batter for these dense, fudgy brownies, and its nutty flavor stays on well after the chocolate. The paste goes in only once the eggs are fully mixed, so it spreads through the batter instead of clumping in one spot.
Strained Greek yogurt is thick enough to hold banana, kiwi, and blueberries on top without spreading. Granola starts absorbing moisture the moment it touches the yogurt and goes on just before eating, while the chia seeds, given five minutes, swell into springy beads of gel.
Onion and celery are sauteed, simmered in stock and blended, then smooth peanut butter and cream are stirred in. Chunky peanut butter would spoil that smooth texture, and the only crunch comes from chopped roasted peanuts scattered on top.
Apple, banana, strawberries and blueberries cut into bite-size pieces get folded into plain yogurt sweetened with honey, whose soft tang sits over the fruit's sweetness. Lemon juice slows browning on the cut apple and freshens the finish, while walnuts toasted briefly in a dry pan bring crunch to an otherwise soft bowl.
Cubes of chicken breast, mushrooms and bell pepper finish together in a mild, creamy sauce made from milk and chicken stock. The chicken is seared only until opaque and pulled out early, then completes its cooking in the sauce, which keeps the breast meat moist.