Popular American Cooking - V 4: Current American Cuisine (Main Meals- Meats, Pasta & Seafood)

Retrieved November 27, Retrieved November 8, Retrieved June 12, Recipes and Lore" , About Travel. Retrieved March 27, Retrieved November 7, Retrieved November 4, Retrieved November 3, Retrieved August 30, Retrieved June 13, Retrieved November 5, Retrieved November 6, Retrieved May 21, The Dallas Morning News.

Italian-American cuisine

Archived from the original on June 16, Retrieved February 3, Cheap, Hearty, and Eternally Beloved". Retrieved April 18, The Times-Picayune Publishing Co. Retrieved June 15, Retrieved November 14, Retrieved June 14, Retrieved October 27, Retrieved June 16, Retrieved November 22, Retrieved October 30, Is Rooted in Chicago". Retrieved August 6, Retrieved October 29, The Pennsylvania Delicacy" , Huffington Post. Retrieved December 2, Retrieved June 19, Retrieved February 21, Louis" , The New York Times. Retrieved June 24, Retrieved July 22, Retrieved July 2, Retrieved February 20, Retrieved July 13, Archived from the original on November 12, Archived from the original on May 1, Retrieved November 9, Oxford Encyclopedia of Food and Drink in America.

Retrieved 9 September Retrieved September 6, Archived from the original on June 9, Retrieved November 1, Retrieved May 1, Retrieved 5 November Archived from the original on September 11, Chicken Vesuvio" , Serious Eats. Retrieved January 17, Retrieved February 11, Retrieved 14 January Archived from the original on 30 December Retrieved 21 November Retrieved 30 January Retrieved September 13, Annabelle May 23, Retrieved January 10, It's Hawaiian Coconut Pudding" , Focus: Eat , June 19, Retrieved September 2, Sterling Publishing Company, Inc.

Parry; Anne Van Willigen 16 June Food and everyday life on Kentucky family farms, University Press of Kentucky. Retrieved 18 February Gerald Alvey 1 August The Red Hat Society Cookbook. Key Lime Pie" , Southern Living. Retrieved November 13, Retrieved November 15, Retrieved September 8, Retrieved September 9, Southern Pecan Pie" , Southern Living.

Retrieved March 5, Retrieved May 5, Retrieved September 15, Retrieved March 9, The Clover Publishing Co. Retrieved 25 June Fourteen Signature Dishes and Their Histories. University Press of Mississippi. A World of Small Bites. A new American cook book, Volumes Retrieved 3 June Retrieved January 29, Retrieved October 31, Retrieved November 10, Rhode Island Food Specialty" , Yankee magazine. Recipe, Video, and Cooking Tips" , Epicurious. Retrieved April 25, Retrieved January 11, Retrieved February 26, Retrieved May 9, Stadium Experience" , Los Angeles Times.

Retrieved November 12, Retrieved May 4, New Jersey Italian Hot Dog". Retrieved October 13, Food" , New Jersey Monthly , March 10, Cleveland's Polish Boy" , Serious Eats. Retrieved April 10, Texas Tommy" , Serious Eats. The New York Times. Retrieved on February 13, Retrieved on February 12, Retrieved January 12, Retrieved September 29, Cheese Goes On After Baking".

DiCarlo's Pizza" , Columbus Alive. Retrieved March 21, Kenji January 9, Louis-Style Pizza" , Serious Eats. Retrieved June 25, Retrieved November 11, Retrieved September 12, Retrieved June 29, Retrieved September 11, Retrieved August 29, Retrieved January 31, Here's a Recipe" , Hawaii magazine.

Retrieved March 25, University of Wisconsin Press. Retrieved August 20, Archived from the original PDF on July 31, Archived from the original on May 7, Retrieved December 3, Who Invented The Thanksgiving Sandwich? Retrieved December 23, Retrieved September 28, The Sloppy Joe Sandwich". Paul Sandwich of St. Louis " , NPR. Retrieved 11 March Hush Up and Eat". Retrieved March 14, Texas State Library and Archives Commission. Retrieved on March 7, The Soup that Won the American Revolution?

Southern Tradition" , New York Times. Bryan February 25, Yaka Meat Stew" , Slate. Archived from the original on July 3, Retrieved January 30, Retrieved April 13, Retrieved January 3, Cuisine of the United States. Cuisine of the Thirteen Colonies Thanksgiving dinner. Barbecue Christmas food Fast food. Lists of prepared foods. American British Indian Pakistani. Filipino French fry accompaniments Indian Japanese Pakistani. Snack foods by country Indian Japanese Pakistani. American sandwiches Foods with religious symbolism Vietnamese noodles Vietnamese specialities.

Butter dishes Cheese dishes Cheeses Brined Yogurt-based. Bean Blood Cheese Fish and seafood Vegetable. Retrieved from " https: American cuisine American cuisine-related lists. Webarchive template wayback links All articles with dead external links Articles with dead external links from January Articles with permanently dead external links CS1 maint: Uses authors parameter CS1 maint: Views Read Edit View history.

• 65 Classic French Recipes to Add to Your Repertoire.
• List of American foods - Wikipedia.
• The Ultimate Guide 2018.
• My Good Food.
• The Hot flight Attendant - Erotic Erotika Romance (The Erotica At Work Collection).
• Healthy Main Dish Recipes - EatingWell.

This page was last edited on 12 December , at By using this site, you agree to the Terms of Use and Privacy Policy. New England and Northeastern United States. An Italian-American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese. A dish that is similar to American chop suey, consisting of pasta such as macaroni or egg noodles , ground beef, tomatoes or tomato sauce, seasonings, and sometimes grated cheese.

An open-faced flour tortilla with grated cheese and sometimes additional ingredients on top, baked until both the tortilla and the cheese are crisp. Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy. A variety of baked beans , typically sweetened with molasses or maple syrup and flavored with salt pork or bacon. A savory biscuit-like snack made with flour, butter, salt, cheddar cheese, and cayenne pepper; sometimes the dough is extruded through a cookie press before being baked [6] [7] [8].

American cuisine - Wikipedia

Also known as a chili size. A hamburger or cheeseburger topped with chili con carne. Small cubes of mutton or sometimes beef, pork, or venison , deep-fried and served on skewers or toothpicks. A Mediterranean-spiced meat sauce used as a topping with spaghetti a "two-way" , with cheese a "three-way" and onions or beans a "four-way" , or on hot dogs "coneys" , dishes developed by Macedonian immigrant restaurateurs in the s. Consists of beans and ground beef in a sweet and tangy sauce [14].

The two halves of a toasted English muffin topped with Canadian bacon , poached eggs , and hollandaise sauce. Montgomery on behalf of commodore E. Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.

Latest Content

Cheese curds that are battered and deep fried. Unripe tomatoes, sliced, coated with cornmeal, and fried. A dish made with chili, cheese, and corn chips especially Fritos. A choice of two entrees such as cheeseburger, hamburger, red hots, white hots , Italian sausage, chicken tenders, fried haddock, fried ham, grilled cheese, or eggs; and two sides of either home fries, French fries, baked beans, or macaroni salad; topped with mustard, onions, and a meat sauce of slowly simmered ground beef and spices; usually served with Italian bread and butter on the side.

It originated in the Over-the-Rhine neighborhood of Cincinnati. A hot dog wrapped in a hamburger patty and deep-fried, topped with chili, cheese, onions, and a fried egg, and served in a hoagie roll. A variety of casserole which typically contains a starch , a meat or other protein, and a canned or frozen vegetable , mixed with canned soup [30].

A slice of bread usually white with a hamburger patty placed on top. This is then covered in French fries and then brown beef gravy. Cheese is sometimes added. A savory food made from cornmeal batter that is deep fried or baked rolled as a small ball [32]. A Midwestern Italian American pasta dish consisting of noodles, cheese, ground beef , and a tomato sauce that typically includes aromatic vegetables and mushrooms. The traditional preparation consisted of pork in wrapped taro leaf [35].

List of American foods

A dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy [39]. Typically served wrapped in aluminum foil. A condiment made from tomato concentrate, vinegar, sugar, and spices, with a flavor in between that of barbecue sauce and sweet and sour sauce ; it is used on fried chicken wings, and food from Asian restaurants and soul food restaurants. A dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana , [45] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell.

New England boiled dinner. Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items [46]. West Virginia and Appalachia. Pepperoni baked inside a soft roll to create an easily portable snack or lunch item. Also known as Taylor Ham ; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich [48]. Also known as corn pudding. A savory, baked casserole made with corn kernels and sometimes cornmeal , eggs, cream or milk, and other ingredients. Usually served as a side dish. A hand-held meat pie similar to a bierock , with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings.

Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices [51]. A piece of grilled Spam on top of a rice ball , held together with a strip of nori. This is similar to nigiri sushi , but with Spam instead of raw fish. A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding. Ground beef is steamed on a tray to create a juicy patty without any grease. Steamed cheese, raw onion and mustard toppings are added afterwards. A type of savory turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables, and traditionally wrapped in Italian bread dough.

A chunky dish that consists primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers. Found on the menus of many St. Louis restaurants including those of the Hill , a predominantly Italian neighborhood.

Smoked chicken or other smoked meats, with a white barbecue sauce that has a base of mayonnaise instead of tomatoes. The sauce is said to have been developed in by Bob Gibson of Decatur. Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. Burnt ends are quite popular in Kansas City. Typified by pork ribs, slow cooked in a pit.

Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based. Santa Maria Valley, California. Beef tri-tip and sometimes other meat, grilled over coals of the coast live oak , and traditionally served with salsa , pinquito beans, salad, and grilled French bread.

Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse. Texas-style barbecue often uses beef especially brisket [70] instead of pork. The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce.

A traditional yeast bread of New England made with wheat flour, cornmeal , molasses and sometimes rye flour [72]. A dense biscuit, sometimes served with ham. Before baking the dough is beaten extensively with a rolling pin or other blunt instrument. Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil. Also known as hoecakes. Cornmeal flatbread , a dish of Native American origin. A bread roll that was invented at the Parker House Hotel in Boston during the s.

A pistolette is either of two bread-based dishes in Louisiana cuisine. Hake is traditional, but mild, white-fleshed fish like striped bass or haddock make fine substitutes. Fresh clams offer a briny sweetness. Any assortment of mild peppers will work here. Cherry preserves are a classic filling—choosing a good-quality jam makes all the difference—and the dough itself resembles a cookie dough, with additional eggs lending a cakier texture. It can also be baked in a 9-inch fluted tart pan with a removable bottom; just be sure to grease the sides with butter before assembling.

Beautiful homemade croissants, each containing a bar of high-quality dark chocolate, make for an impressive and indulgent addition to a breakfast spread. This multilayered French dessert of baked almond meringue, buttercream, and rum-spiked whipped cream tastes best doused in a dark chocolate sauce and served with strong coffee to offset some of the sweetness of the cream layers.

Not cutting the cake immediately after it's assembled helps to prevent the meringues from cracking while slicing through.

Not sure what to cook?

This recipe is adapted from the cake at Buck's in Louisville, Kentucky. This dessert—a fudgy, frozen or semifrozen chocolate mousse that's sometimes coated in ganache, then sliced—likely came from the 17th or 18th century, when royal pastry chefs lived large. I like to crumble in Speculoos cookies, like Biscoff brand, before freezing, to add crunch and pretty golden flecks, but anything that works with chocolate—from candied ginger to rum-soaked raisins—is fair game.

It's at its best when semifrozen or thawed but still chilly. Flavored with wine and aromatics, this broth is similar to a nage or poaching liquid—you only need a shallow pool of it in each bowl. The broth features red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles, which adds a round, tart flavor that is hard to replace. In a pinch, add a little more chile and lime zest.

• Navigation menu;
• American cuisine.
• Movingto-Germany?
• Dragon Boy III (THE DRAGON BOY Book 3).
• American food: The 50 greatest dishes.

If head-on shrimp are hard to find—or you'd rather not fight with fish heads on New Year's Eve—nix them for more shelled shrimp. This tart is traditionally made with apples, but firm-fleshed pears make a delicate and delicious alternative.

Made with both smoked and cooked fish for textural contrast, salmon rillettes became a New Year's staple once I discovered that my husband wasn't the only non—oyster eater among us. Pack into jars the night before entertaining—the flavors improve with time. These are dream cookies…literally. They came to me in a dream in Paris, the city of sweets. If you have 2-inch baking rings, you can make the cookies in the rings on lined baking sheets instead of using muffin tins.

Build the cookies inside the rings, bake, then leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing. A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast's richness with acidity and texture.

Chef Daniel Boulud's take on a classic Lyonnaise pairing of pork and lentils. They should be creamy with just a slight bite. This French lamb stew is packed with onions, peas, and root vegetables. Chef Boulud's family used to make it with fresh goat cheese, but fromage blanc works just as well. Serve with salad, potatoes, or toasted bread. Sprinkled on top of these delicate meringues—which float in a vanilla custard—are praline roses, caramel-coated almonds dyed a bright pink.

The key to this potato salad is its powerful ingredients: Cured herring and bracing red wine vinegar give each bite a pop of flavor. Sausage is the pride of Lyon, and here, instead of being served piping hot, it gets the cold treatment—tossed with a bright vinaigrette and chervil. When he was a young kitchen apprentice, Boulud made of these quenelles each week. Traditionally, they are served with a sauce Nantua made from crayfish from the region of Nantua , but you can use any shellfish, such as crab or lobster. Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side.

Eat with omelettes, salads, and strong cheeses. Normans use apples and cider in many savory preparations—with game, poultry, even fish. This classic Norman dessert showcases some of the best products of the region: Calvados, an apple brandy made from double-distilled apple cider aged in oak barrels, is generally made from highly tannic apples. Guillouet-Huard likes to use it to underscore the flavor of sweet cooking apples. Be sure to drain the whites immediately after 15 minutes of marinating so they don't toughen. We used to raise and slaughter our own calves growing up.

Foie gras, chanterelles, and black truffle juice combine to make a particularly luxurious filling for tomatoes. Fresh squid of every size, and cuttlefish too, are found at fishmongers throughout Provence. Lulu buys the tiny ones to fry, but chooses medium-size squid to stuff with herbs, chard, and bread crumbs she prefers chard to spinach under most circumstances. To make things easier, the squid can be prepared in advance and cooked later in the day, roasted, grilled, or braised. Serve warm or at room temperature, drizzled with fruity oil or an anchovy vinaigrette.

Mussels with Herbed Vinaigrette Moules Vinaigrette. Some fresh herbs are all you need for these French mussels, which come from Langon, France. This rich, silky mousse brightened with tangy lemons makes an elegant end to a meal. Get the recipe for Corsican Lemon Mousse.