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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA

       
     

    How to Cook dishes from United States


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    America's Restaurant Recipes

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    When many people outside of the country think of US cuisine, they tend to often think of American fast-foods and fast food brands - hamburgers, cheeseburgers, hot dogs, and so forth. The United States however is a very large nation, with many different diverse regions, is home to people whose forebears came from all of the world, and thus has developed a very and varied culinary traditions.

    The various regions and cultural groups within the country are known for the differences in ingredients, and culinary influences. For example, New England cuisine is known for its seafood (especially lobsters), Cajun and Creole cuisine (mostly eaten in the state of Louisiana) is known for its adaptations of French cuisine's traditions, Southwestern cuisine has adopted many ideas from Mexican cuisine, Hawaiian cuisine often combines Western and Polynesian traditions with recipes adapted from Asian cuisine, and Puerto Rican cuisine often combines traditions from Spanish cuisine with ideas from Caribbean cuisine.

    Some popular American recipes and dishes include:
    • Chicago-style pizza - This is very deep-dish pizza that originates from the city of Chicago.

    • Chili con carne - A spicy stew made from meat (usually beef) and chile peppers. Some recipes also add other ingredients such as beans, onions, and tomatoes, although there are also people who adamantly say the recipe should not include such ingredients.

    • Cheese Burger - A bread roll containing a cooked beef patty, a slice of melt cheese, and usually salad, condiments, and often a slice of bacon or ham.

      Cheeseburger

    • Clam chowder - This is a cream- or milk-based soup, also containing clams, flour, onions, potato, and bacon or salt pork. In New York, tomatoes are added to the dish ("Manhattan clam chowder"), whereas in New England adding tomatoes to New England clam chowder (known in some parts of the US as "Boston clam chowder") is considered a serious faux pas.

      New England clam chowder

    • Club Sandwich - A triple bread-toasted sandwich made from three slices of toast. Three are two layers of toast, one that contains chicken or turkey breast, and a second containing bacon, lettuce and tomato. Sometimes the fillings are varied, or other items may be added such as cooked egg or cheese.

    • Congealed salad - This is a salad made from flavored gelatin in which are embedded fruit, grated carrots, and sometimes other vegetables. Cream cheese, marshmellows, nuts, or pretzels are also sometimes added.

    • Corn dog - A hot dog, covered in cornmeal batter, and then deep-fried or baked. Corndogs are usually served on wooden sticks, and are usually eaten with ketchup, mayonnaise, mustard, or a relish.

      Corn dog

    • Eggs Benedict - This is a simple dish made from half an English muffin, which is topped with bacon or ham, poached eggs, and Hollandaise sauce. There are numerous mutually contradictory stories as the origin of the dish.

    • Fried chicken - Chicken coated in seasoned flour and then deep-fried. Fried chicken recipes are especially popular in Soul Food and Southern cuisine.

    • Grits - A thick maized-based porridge originating in southern cuisine. Grits can with breakfast, or served as a side dish with dinner.

    • Gumbo - Gumbo is a soup made from bell peppers, celery, onion, and meat or fish stock. It is thickened with dried ground sassafras leaves ("filé powder), okra, or roux (wheat flour and fat). The soup usually contains assorted assorted meat, smoked pork or sausage, and shellfish. The dish originates from Cajun and Creole cuisine, but has also become popular along the whole coast of the Gulf Mexico, and is available in numerous Soul Food restaurants too.

      Shrimp gumbo

    • Jambalaya - This is Cajun and Creole cuisine's adaptation of Spanish cuisine's paella. It uses tomatoes instead of saffron for flavoring (since saffron was hard to obtain in the New World), and as well as rice contains assorted local meat, seafood and vegetables.

      Jambalaya

    • Johnny cakes - Fried pancakes made from cornmeal.

    • Key lime pie - This dessert is made from key limes (which are small limes native to the Florida Keys), egg yolks, and sweetened condensed milk, all in a pie crust. Egg whites are also often used to make a meringue topping. The dish is made from condensed milk rather than fresh milk, because in the days before refridgeration, it was hard or impossible to obtain fresh milk in the Florida Keys.

      Key lime pie

    • Laulau - This dish from Hawaiian cuisine is a modern adaptation of a traditional dish. It is made from salted butterfish and meat (beef, chicken or pork), all placed in a taro leaf. Laulau is usually served with rice and a macaroni salad.

    • New York-style pizza - This is a style of pizza that originates in New York city. The pizza is made into large very thin wide slices, which are folded in half when eaten.

    • Poke - This salad originates in Hawaiian cuisine. It contains raw fish, fly fish roe ("tobiko"), tofu, onions, scallions and tomatoes. The salad is flavored using chiles or red pepper, sea salt, sesame oil and soy sauce.

    • Pumpkin pie - This is a dessert pie containing a pumpkin-based custard. It is flavored with spices such as cinnamon, cloves and ginger, and is traditionally served with whipped cream. Pumpkin pie is generally eaten at Christmas, Thanksgiving, and Halloween.

      Pumpkin pie

    • Spam teriyaki - Spam (the canned meat product by the Hormel Food Corporation) is very popular in Hawaii. Hawaiian cuisine has also adopted Japanese cuisine's teriyaki style of cooking (cooking meat in a sweet soy sauce, known as "teriyaki sauce"), and the two have thus been combined to create spam teriyaki.

    • Shrimp Creole - This dish from Creole cuisine is shrimp in a sauce made from tomatoes, celery, onion, and bell peppers. It is spiced with pepper sauce and then served on top of rice.

    • Sloppy Joes - This is an open sandwich served on a burger bun. It contains a filling is made from ground (minced) beef, onions and a sweet ketchup-based sauce. Versions of the dish are served all over the United States, but in some parts of the country, it may be known by other names.

    • Succotash - This dish's origins can be traced to native American cuisine. It consists of butter beans, corn, and tomatoes cooked in butter.

      Succotash

    • Tacos - A U-shaped crispy corn tortilla stuffed with various fillings. Typical fillings include ground beef, cheese, lettuce, sour cream, and tomatoes.

    • Waldorf salad - This salad takes its names from the Waldorf Hotel (precursor of the Waldorf-Astoria Hotel) in the city of New York, where the dish was first invented. It contains slices of apple, celery and walnuts in a mayonnaise sauce.

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    Sales have been slowing at national restaurant chains like Red Lobster, TGI Fridays, and the Cheesecake Factory recently due to the increase in gas prices.

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    USA Cookbooks

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    On Vegetables: Modern Recipes for the Home Kitchen

    By Jeremy Fox

    PHAIDON
    Hardcover (320 pages)

    On Vegetables: Modern Recipes for the Home Kitchen
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    • PHAIDON
    Product Description:

    The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal

    Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.

    The Food Lab: Better Home Cooking Through Science

    By J. Kenji López-Alt

    W W NORTON CO
    Released: 2015-09-21
    Hardcover (960 pages)

    The Food Lab: Better Home Cooking Through Science
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    • W W NORTON CO
    Product Description:

    The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.

    A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

    Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?

    As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Over 1000 color photographs

    Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice

    By Jessica Seinfeld

    Ballantine Books
    Released: 2017-04-25
    Hardcover (288 pages)

    Food Swings: 125+ Recipes to Enjoy Your Life of Virtue & Vice
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    Product Description:
    An all-new collection of more than 125 delectable recipes that reflect the way we really eat: sometimes healthy, sometimes indulgent—delicious, either way
     
    Food Swings offers a range of simple and satisfying recipes that speak to both sides of your food brain. Here you’ll find the perfect go-to dish for when you want to eat light or for when you are in the mood for something more indulgent. The first half of the book, “Virtue,” provides recipes for your controlled side, while the other half, “Vice,” is for when you need to feel the wind in your hair. All of it is meant to be enjoyed equally in this fun something-for-everyone collection. So whether you’re a home cook looking for new inspiration, a big eater who is ready to party, or a human who might be occupied with watching your waist, you will find what you are looking for in Food Swings. Those who are eating gluten-free, dairy-free, meat-free, or almost-vegan, you have come to the right place!

    VIRTUE
    Quinoa Bowl with Almond Butter, Strawberries, and Hemp Seeds
    Ginger Salmon with Sesame Cucumbers 
    Whole Roasted Cauliflower, Tomatoes, and Garlic
    Roasted Plums with Honey and Pistachios

    VICE
    Cinnamon Buns
    Buttermilk Panfried Chicken 
    Lasagna Bolognese 
    Chocolate Fudge Cake

    In addition to the dozens of inspired dishes offered here, you’ll also find personal essays, tips, and tricks for best results, and a gorgeous color photo for nearly every recipe. So no matter what you’re in the mood for, you’ll find the perfect recipe for it in Food Swings.

    King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World

    By Joan Nathan

    KNOPF
    Released: 2017-04-04
    Hardcover (416 pages)

    King Solomon s Table: A Culinary Exploration of Jewish Cooking from Around the World
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    • KNOPF
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    From the James Beard Award-winning, much-loved cookbook author and authority: a definitive compendium of Jewish recipes from around the globe and across the ages.

    Driven by a passion for discovery, the biblical King Solomon is said to have sent emissaries on land and sea to all corners of the ancient world, initiating a mass cross-pollination of culinary cultures that continues to bear fruit today. With Solomon’s appetites and explorations in mind, in these pages Joan Nathan—“the queen of American Jewish cooking” (Houston Chronicle)—gathers together more than 170 recipes, from Israel to Italy to India and beyond.

    Here are classics like Yemenite Chicken Soup with Dill, Cilantro, and Parsley; Slow-Cooked Brisket with Red Wine, Vinegar, and Mustard; and Apple Kuchen as well as contemporary riffs on traditional dishes such as Smoky Shakshuka with Tomatoes, Peppers, and Eggplant; Double-Lemon Roast Chicken; and Roman Ricotta Cheese Crostata. Here, too, are an array of dishes from the world over, from Socca (Chickpea Pancakes with Fennel, Onion, and Rosemary) and Sri Lankan Breakfast Buns with Onion Confit to Spanakit (Georgian Spinach Salad with Walnuts and Cilantro) and Keftes Garaz (Syrian Meatballs with Cherries and Tamarind).

    Gorgeously illustrated and filled with fascinating historical details, personal histories, and delectable recipes, King Solomon’s Table showcases the dazzling diversity of a culinary tradition more than three thousand years old.

    Dinner: Changing the Game

    By Melissa Clark

    CLARKSON POTTER
    Released: 2017-03-07
    Hardcover (400 pages)

    Dinner: Changing the Game
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    • CLARKSON POTTER
    Product Description:
    More than 200 all-new, never-before-published recipes for dishes that are “familiar but fresh, approachable but exciting.” (Yotam Ottolenghi)
     
    Each recipe in Dinner is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—or be paired with a simple salad or fresh bread on the side. This is what Melissa Clark means by changing the game.
     
    Dinner is all about options: inventive, unfussy food with unexpected flavor. Clark’s mission is to help anyone—whether a novice with just a single pan or the experienced home cook—figure out what to make any night of the week without settling on fallbacks.  These inherently simple recipes can turn anyone into a better and more confident cook.
     
    Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it—Dinner covers an astonishing breadth of recipes. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs; and if you want just a little something else, you’ll find green beans with caper vinaigrette, coconut rice, and skillet brown-butter cornbread, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl, add fresh ricotta and demerara sugar to stovetop mac and cheese; lavish a dollop of chile paste just about anywhere.  
     
    Melissa Clark, the New York Times bestselling author and one of the most beloved food writers of our generation, has written a comprehensive and practical book that reflects the way she cooks at home for her family and on those rare nights when she’s alone.

    ***

    Praise for Melissa Clark's Dinner:

    "The recipes in Melissa Clark’s Dinner are everything I want for my dinner. Dishes which are familiar but fresh, approachable but exciting. The tone of the book is also just the sort of company I’d want around my table: Melissa is experienced enough in the kitchen to know that being relaxed is the only way to approach the evening meal. It should be fun, it should be easy, it should be delicious."—YOTAM OTTOLENGHI
     
    “Melissa Clark has an extrasensory ability to divine what we want to eat and a secret knowledge of how to take a familiar dish and make it just a little more interesting. In following her lead, dinner gets more delicious and we become better cooks.” —PETER MEEHAN
     
    “Dinner is an expertly useful tool for the home cook. Melissa Clark has stripped away fussiness and pretension and replaced it with sensibility and flavor. This is food that you will absolutely crave!” —MICHAEL SOLOMONOV
     
    “Brilliant, vibrant, doable ideas that will change the way you think about dinner. You’ll cook out of this book for years. Empowering.” —DIANA HENRY

    “Melissa Clark will take your tired dinner repertoire, shake it out, and give it a transfusion of enthusiasm, flavor, and whip-smart efficiency. In Dinner, she takes the timeless task of cooking pleasing yet inspiring dinners and waves away the challenge. Dinner won't get Melissa or youdown. She had me dreaming of kofte and kimchi pork chops, coconut rice noodles and green aioli chicken salad.” —AMANDA HESSER

    Casa Marcela: Recipes and Food Stories of My Life in the Californias

    By Marcela Valladolid

    HOUGHTON MIFFLIN HARCOURT
    Released: 2017-04-25
    Hardcover (288 pages)

    Casa Marcela: Recipes and Food Stories of My Life in the Californias
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    • HOUGHTON MIFFLIN HARCOURT
    Product Description:
    California-Mexican-style recipes and menus from the beloved Food Network host

    From the long-time host of Food Network's Mexican Made Easy and now co-host of The Kitchen comes Marcela's most personal collection of recipes yet, a reflection of her experience growing up in Tijuana and traveling back and forth to San Diego to see family and friends and for school. This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid's home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before.

    Tartine All Day: Modern Recipes for the Home Cook

    By Elisabeth Prueitt

    TEN SPEED
    Released: 2017-04-04
    Hardcover (384 pages)

    Tartine All Day: Modern Recipes for the Home Cook
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    • TEN SPEED
    Product Description:

    An all-purpose, comprehensive cookbook with 200 recipes for the whole-foods way people want to eat and bake at home today, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.

    Tartine All Day is Tartine cofounder Elisabeth Prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night. As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. Through concise instruction Prueitt translates professional expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes (and 45 other gluten-free options), the greatest potato gratin, fool-proof salmon and roasted chicken, do-able gathering-size meals, and dreamy desserts, Tartine All Day is the hard-working cookbook that will guide and inspire home cooks in new and enduring ways.

    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    imusti
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    Product Description:
    A New York Times best selling complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

    When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
     
    In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

    By Karen Page

    imusti
    Hardcover (392 pages)

    The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America s Most Imaginative Chefs
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    • Little Brown and Company
    Product Description:
    Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.

    Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.

    Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

    The Complete America's Test Kitchen TV Show Cookbook 2001-2017: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes

    America's Test Kitchen
    Released: 2016-10-04
    Hardcover (1032 pages)

    The Complete America s Test Kitchen TV Show Cookbook 2001-2017: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes
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    Product Description:
    This newly revised edition of The Complete America's Test Kitchen TV Show Cookbook includes all 17 seasons (including 2017) of the hit TV show in a lively collection featuring more than 1,100 foolproof recipes and dozens of tips and techniques. Learn what happens in the test kitchen before the cameras start rolling, what's really involved in our recipe development process, and what lengths we'll go to in order to produce a "best" recipe.      

    This collection of recipes from the hit TV show includes all of the treasured dishes, tips, and test kitchen-recommended tools and ingredients from the 2017 season. All your favorites are here--from Coq au Riesling and Tuscan-Style Beef Stew to Whole-Wheat Pancakes, Foolproof New York Cheesecake, and Cherry Clafouti. With this newly revised and updated edition, you'll have 17 years of great cooking and expertise from America's most-trusted test kitchen.

    America's Restaurant Recipes

     
     


     
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