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American cuisine

18 recipes · page 1 of 2

The recipes we actually cook.

USA mains +3

Pulled pork

Pulled pork is a great base for dozens of dishes, including sliders, chilies, tacos, macaroni, rice bowls, and more.

Prep15m
Cook1h
USA sauces +4

In-N-Out burger spread

Sometimes I’m craving a diner-style griddle burger with a classic hamburger sauce. This is a fairly close match to a popular burger chain that hasn’t made it to our region yet.

Prep10m
USA salads +6

Classic French dressing

French dressing is a classic early restaurant memory for us. The emulsified version is a North American twist, but it works just as well as an oil and vinegar dressing.

Prep5m
Serves4–6
USA mains +1

Baked mac & cheese

This is a classic baked mac and cheese. You can sub in pretty much any combo of cheese, though some are better than others: cheddar, Jack, and something like Gruyère or Edam make a great base, or you can lean towards a creamier sauce with …

Prep20m
Cook45m
USA breads +1

Chef John’s hamburger buns

Based on a recipe from Fooooood Wishes Dot Com. If you didn’t sing that in your head, go find John’s videos on YouTube and watch them until you do.

Cook15–18m
Serves8 buns
USA desserts

Chocolate chip cookie for one

Ever want a quick snack and have a stocked pantry? This single cookie can serve 2 modestly, or 1 decadently. It’s based on a recipe from the Savvy Cookbook, with some tuning for our pantry.

Cook6–8m
USA mains +2

Pan-fried chicken burger

This is a sort of copy-cat recipe of the BK classic chicken sandwich, which is a lightly breaded, pepper-forward, minced patty made from mostly white meat. I like them with fresh onion, mustard, lettuce, pickles, tomatoes, and mayonnaise. …

Serves9 burgers
USA mains +1

Pulled BBQ-style chicken

This is a simple pulled or shredded BBQ-style chicken that can be made without a smoker or BBQ. It’s a braise, so it works on the stovetop, in the oven, in a crock pot, or in a pressure cooker. I prefer making it in the oven, in covered …

USA mains +1

Quick crispy wings

I like to save wings from the whole chickens that I roast for weekly dinners by stashing them in the freezer until I have enough for a wing day. In 3–4 weeks I’ll have 5 birds’ worth of wings, which when split at the elbow makes 20 …

Prep20m
Cook40–60m
Serves2–3
USA mains +1

Turkey burgers

It can be difficult to make turkey into a great burger without some extra oomph. This recipe uses extras packed with flavour to add savouriness, improve texture, and help browning.

USA breads

Hoagie rolls

Soft, chewy hoagie rolls built for serious sandwiches. A hoagie roll is a sort of baguette for sub-style sandwiches, and these swap in for beef dips, subs, po’ boys, or even hamburger buns (halved). They have body and a bit of crust, and …

Serves4 rolls
USA bases +1

Breakfast sausage

These make great patties, sausages, or crumble, with no casings needed unless you have the equipment and time. I use this sausage in pastas, on breakfast sandwiches, and in stir-fries.

Prep15m
Cook15–25m
Servesscales to any quantity