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How to Cook dishes from United States
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.

- 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.

- 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.

- 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.

- 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.

- 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.

- 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.

- 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.

- 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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By Joanna Gaines
William Morrow Cookbooks Released: 2018-04-24 Hardcover (336 pages)
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By Michael Symon
Clarkson Potter Released: 2018-04-03 Hardcover (240 pages)
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By Urvashi Pitre
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By Gaby Dalkin
Abrams Released: 2018-04-17 Hardcover (272 pages)
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In What’s Gaby Cooking Everyday California, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it’s like to “go coastal.” It’s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like Chimichurri Cauliflower Rice Bowl with Grilled Fish, Taco Skillet Bake, and Street Corn Pizza. The book covers all the staples—avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more.
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By J. Kenji López-Alt
W W NORTON CO Released: 2015-09-21 Hardcover (958 pages)
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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review 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 |
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By Liz Williams
Rockridge Press Released: 2018-01-30 Paperback (170 pages)
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By Karen Page
Little Brown and Company Hardcover (392 pages)
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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 |
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By Michelle Sanders
CreateSpace Independent Publishing Platform Paperback (395 pages)
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MASTER YOUR AIR FRYER Delicious, Nutritious Recipes That Teach you How to Use Your Air Fryer to Its Maximum Potential You will be amazed at how it is easy to cook your favorite dishes with the Air Fryer The first thing you need to know: You can cook almost everything you want with the Air Fryer The second thing : Only high-quality recipes will reveal the whole aroma and taste of dishes cooked in an Air Fryer And the third: With this cookbook, you will cook better, tastier and faster meals for yourself and your family. In this book you will find the best: Breakfast Recipes Appetizers Recipes Lunch and Dinner Recipes Side Dish Recipes Fish and Seafood Recipes Poultry Recipes Beef Recipes Pork and Lamb Recipes Vegetable Recipes Dessert Recipes This Air Fryer recipes cookbook is filled with nutritious and delicious recipes. There are many VEGAN recipes (150+) in this cookbook too. |
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By Elizabeth Heiskell
Southern Living Released: 2017-10-17 Hardcover (272 pages)
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Become one of the most sought-after guests in your circle and be asked back time-after-time with a little bit of help from Elizabeth Heiskell.
It is usually the first question you ask after receiving an invitation to a gathering or event: "What can I bring?" Now you'll have the answer! Based on the popular monthly feature "What Can I Bring?" in Southern Living magazine, no matter what the occasion, you'll have the perfect dish. From housewarming party to garden party, a new baby, a wake, a wedding, christening or anything in between, Elizabeth delivers over 100 delicious recipes, including appetizers, mains, sandwiches, desserts and more, that are sure to please a crowd, no matter how big or small. Additionally, these are all dishes that can be prepared in advance and travel well.
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Recipes include Elizabeth's take on Sour Cream Coffee Cake (perfect for welcoming a new neighbor!), delicious salads - Chicken, Shrimp, and Pimiento (you won't go wrong at the church picnic), amazing sides, including Lemon Rice and Spoon Bread (perfect for rounding out the potluck table), and comfort food that no one will be able to say no to, including Vegetable Beef Stew, Chicken Pot Pie, and Chicken and Dumplings, plus an array of desserts so good that that's the only thing people will remember about the meal.
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By Maria Emmerich
VICTORY BELT Released: 2017-05-02 Paperback (384 pages)
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