American food goes completely crazy when it comes to creativity. It’s a sweeping, ever-changing mixture of comfort classics and over-the-top meals that somehow work. From chicken-fried steak to canned cheese to the infamous “bird stuffed into a bird” stunt, there’s pretty much everything in between. It’s weird, it’s wonderful, and it’s undoubtedly American.
There are only so many foods that could have been included here, but instead of trying to include every cuisine in existence, these are some of the largest ones icons that have weathered the centuries, won hearts, and established themselves a permanent space in the fabric of American food history.
So, invite some friends, maybe an ice beverage, and let’s talk about the true stalwart of American food. This is not a list. It’s a love letter to the flavors that leave us craving seconds.
1. Hot Dogs
You’ll find hot dogs everywhere from ballparks and barbecues to street carts and school cafeterias. They’re as common as they are beloved. Part of the charm is in the simplicity: a soft bun, a warm sausage, and maybe just some mustard and relish if you’re keeping it classic.
Corn Dogs with Sweet Mustard
This recipe guides you through making classic corn dogs with a homemade batter and a unique sweet mustard sauce. Hot dogs are coated in a seasoned cornmeal mixture, deep-fried until golden, and served with a zesty blend of spicy brown mustard and apricot preserves. It's an easy and fun dish, perfect for a quick meal or a playful snack.
Equipment
- 1 Deep heavy pot or deep fryer Essential for safe and even deep frying.
- 1 Whisk For preparing the batter and sauce.
- 1 Large Mixing Bowl For combining dry and wet ingredients for the batter.
- 1 Small Mixing Bowl For preparing the sweet mustard sauce.
- 8 Chopsticks Used as handles for dipping and frying hot dogs.
Ingredients
Main
- 4 cups canola oil for frying
- 1 cup baking mix
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 3/4 cup milk
- 1/2 cup spicy brown mustard
- 1/4 cup apricot preserves
- 8 hot dogs
- 1/4 cup all-purpose flour for dusting
- Special equipment: chopsticks
- In a deep heavy pot or a deep fryer add the oil and heat to 350 degrees F.
Instructions
- In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended.
- In a small bowl, stir together the mustard and preserves.
- When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm.
Notes
1. Deep frying requires vigilance; maintain the oil temperature at 350°F (175°C) to ensure even cooking and a crispy, non-greasy result. A deep-fry thermometer is highly recommended. 2. When preparing the batter, mix until just combined to avoid overworking the gluten, which can lead to a tough coating. 3. Dusting hot dogs with flour before dipping is crucial for the batter to adhere properly. 4. After frying, drain corn dogs on a wire rack over paper towels, rather than directly on paper, to prevent steaming and maintain crispness. 5. The sweet mustard sauce offers a delightful counterpoint to the savory corn dog; adjust the apricot preserves to achieve your desired balance of sweetness.
They’re inexpensive, easy to make, and endlessly adaptable. Sure, dress them up, with caramelized onions or gourmet sausages, but they’re best in their plainest form.
2. French Fries
No side dish gets more love than the French fry. Golden, salty, crispy on the outside and fluffy inside it’s the perfect bite. And there’s a fry for every personality: shoestring, crinkle cut, curly, waffle, steak fries, even sweet potato if you’re feeling bold.
Perfect French Fries
In a nutshell, here it is: Soak potatoes, dry potatoes, fry potatoes, drain potatoes, then fry again!
Equipment
- 1 Large Bowl For soaking potatoes
- 1 Heavy-bottomed Pot Dutch oven or deep fryer for safe and even frying
- 1 Deep-Fry Thermometer Crucial for precise oil temperature control
- 1 Slotted Spoon or Spider For safely removing fries from hot oil
- 2 Baking Sheets Lined with paper towels for drying and draining
Ingredients
Main
- 5 pounds russet potatoes
- Vegetable or peanut oil for frying
- Sea salt
Instructions
- Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
- Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
- When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
- Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
- Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
- Sprinkle with sea salt and dive in!
Notes
The soaking step is crucial for achieving truly crispy fries; it leaches out excess starch, preventing sogginess. Ensure potatoes are thoroughly dried before the first fry to prevent oil splattering and ensure even cooking. The two-stage frying method is key: the first lower-temperature fry cooks the potato through, while the second higher-temperature fry develops the golden crust and crisp texture. Maintain precise oil temperatures with a reliable thermometer. Peanut or other high-smoke point vegetable oil is ideal. Season immediately after the second fry while hot, so the salt adheres properly.
Need home fries to be crunchier? Soak the sliced potatoes in water and fry them. Works like magic.
3. Chicken Tenders
Parmigiano and Herb Chicken Breast Tenders
This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parm.
Equipment
- 1 Large Nonstick Skillet or Frying Pan
- 1 Nonstick Baking Sheet
- 3 Shallow Dishes For breading station (e.g., pie tins, wide bowls)
- 1 Aluminum Foil Roll For lining baking sheet
Ingredients
Main
- Olive oil for frying
- 1 1/2 pounds chicken breast tenders
- Salt and pepper
- 1 cup all-purpose flour
- 2 large eggs beaten with 1/4 cup water
- 2 cups Italian style bread crumbs
- 1 cup shredded Parmesan
- 6 sprigs or stems fresh thyme leaves stripped and chopped, 2 to 3 tablespoons
- 6 sprigs fresh rosemary leaves finely chopped, 3 tablespoons
- 2 handfuls chopped flat-leaf parsley leaves
- 4 cloves garlic finely chopped
- 1 teaspoon crushed red pepper flakes
- Chicken Parmigiano recipe follows
- 2 tablespoons extra virgin olive oil
- 1 small white onion finely chopped
- 3 cloves garlic minced
- 1 14 ounce can chunky style crushed tomatoes
- 1 28 ounce can crushed tomatoes
- 1 cup chicken broth or stock
- A handful fresh basil leaves torn into small pieces
- Coarse salt
- 1 1/2 cups shredded provolone
- 1/2 cup grated Parmigiano-Reggiano
- 1 pound spaghetti cooked to al dente
Instructions
- Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
- Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
- Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
- Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
Notes
For optimal crispness and even cooking, ensure your oil in the skillet is at the correct temperature (medium to medium-high) before adding chicken; too cold will result in greasy tenders, too hot will burn the breading before the chicken cooks through. Do not overcrowd the pan, as this lowers the oil temperature and steams the chicken instead of frying it, leading to a soggy crust. Cook in batches, adding more oil as needed. When breading, use a 'dry hand/wet hand' technique to keep one hand clean for handling dry ingredients and the other for wet, minimizing mess. Finishing the tenders in the oven ensures the chicken is cooked through without over-browning the exterior, yielding a perfectly tender interior and crispy crust. These tenders are incredibly versatile; enjoy them as a standalone protein, with a fresh salad, or transform them into a quick Chicken Parm.
Yes, they’re normally on the kids’ menu but let’s face it, adults love them too. Tender chicken strips, battered with crispy coating, fried golden… it’s comfort food 101.
The best part? Dipping. Ranch, honey mustard, BBQ, or your preference every mouthful is a choose-your-own-flavor experience. And yes, they definitely do go on a plate with french fries.
4. Pizza
Pizza was never created in America, but we definitely made it our own. While the authentic Italian is light and simple, American pizza is rich. Thin crust or deep dish, topped with cheese, buried under sauce, and piled high with toppings.
Christmas Tree Pizza
This recipe transforms refrigerated bread dough into a fun, festive Christmas tree-shaped pizza. Dough balls are arranged and baked, then topped with a creamy Alfredo-pesto sauce, mozzarella, and colorful vegetable and pepperoni 'ornaments' before finishing in the oven.
Equipment
- 1 Large Baking Sheet
- 1 Parchment Paper
- 1 Small Bowl For mixing sauce
- 1 Pastry Brush or Spoon For applying olive oil and sauce
Ingredients
Main
- Two 11-ounce cans refrigerated bread dough
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/4 cup store-bought Alfredo sauce
- 1 tablespoon jarred pesto
- 1 cup shredded mozzarella cheese
- 1/2 small green bell pepper sliced
- 1/4 cup halved cherry tomatoes
- 2 tablespoons mini pepperoni slices
- 2 tablespoons grated Parmesan cheese
- 4 fresh basil leaves sliced thin
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Divide the dough into 23 pieces. Roll each piece into a small ball. To make a tree shape: Arrange a row of 6 balls of dough on the prepared baking sheet, then a row of 5 balls on top of that, a row of 4 balls on top of that, then 3, then 2 and then 1. Be sure to leave a little room between each of the dough balls--maybe 1/4 to 1/2 inch--as they will expand as they bake.
- Cut each of the 2 remaining balls in half to create 4 pieces. Place those cut-side down at the base of the tree in 2 rows of 2 to create a trunk for the tree.
- Using your hand or a rolling pin, flatten the dough until the rolls are just touching. Brush the tops of the dough with half of the olive oil and sprinkle with 1 1/2 teaspoons of the Italian seasoning. Bake for 10 minutes. While the tree is in the oven, mix the Alfredo and pesto in a small bowl and set aside.
- Remove the baking sheet from the oven and brush the dough again with the other half of the olive oil. Use a spoon or a spatula to spread the sauce mixture over the tree, leaving a 1/2-inch gap around the edge. Sprinkle the mozzarella over top of the sauce. Decorate the tree by creating a garland with the bell pepper and ornaments with the tomatoes and pepperoni. Sprinkle the remaining 1/2 teaspoon Italian seasoning over on the tree trunk. Bake until the cheese is melted and the crust is golden, an additional 15 minutes.
- Transfer to a serving board. Garnish with the Parmesan and fresh basil leaves.
Notes
Ensure even spacing between dough balls initially; they will expand significantly. Flattening them after the first bake helps fuse them into a cohesive crust. The two-stage baking process ensures the base is partially cooked before adding toppings, preventing a soggy center. Brushing with olive oil adds flavor and promotes browning. Don't over-sauce; a thin layer is sufficient with the rich Alfredo/pesto mix. Get creative with 'ornaments' using other small veggie pieces or even small cheese cubes.
Whether it’s buffalo chicken, mac and cheese, or even a salad on top (yes, seriously), everyone gets a slice. And if you’ve never had BBQ chicken pizza with peppers and onions what are you waiting for?
5. Burgers
Dinner Tonight: Portobello Mushroom 'Burgers' Recipe
This recipe offers a delicious vegetarian alternative to traditional burgers, featuring savory grilled portobello mushrooms. It's complemented by a creamy avocado and shallot mash, fresh tomato slices, and served on soft rolls, creating a satisfying and flavorful meal.
Equipment
- 1 Grill or Grill Pan
- 1 Small Mixing Bowl For avocado mash
- 1 Fork For mashing avocado
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 4 large portobello mushrooms stems removed
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 1 ripe avocado pitted, peeled, roughly chopped
- 1 medium shallot peeled and minced
- 1 tablespoon fresh lemon juice
- 4 soft rolls split horizontally
- 1 beefsteak tomato cored and thinly sliced
Instructions
- Gently wipe portobello mushrooms clean with a damp cloth; remove stems.
- Brush both sides of the portobello mushroom caps generously with olive oil, then season thoroughly with coarse salt and ground pepper.
- Preheat a grill or grill pan over medium-high heat until hot.
- Place mushrooms on the hot grill, gill-side up, and cook for 5-7 minutes per side, or until tender and lightly charred.
- While mushrooms cook, prepare the avocado mash: in a small bowl, combine the chopped avocado, minced shallot, and fresh lemon juice.
- Mash the avocado mixture with a fork to your desired consistency, then season with salt and ground pepper to taste.
- Thinly slice the beefsteak tomato.
- Lightly toast the split soft rolls, if desired, to add texture and prevent them from becoming soggy.
- Assemble the burgers: place a grilled portobello mushroom on the bottom half of each roll.
- Top the mushroom with a generous dollop of the avocado mash and a few slices of tomato, then cover with the top half of the roll.
Notes
For the portobello mushrooms, ensure they are cleaned thoroughly, but avoid washing them under running water as they can absorb too much moisture; a damp cloth is best. Grilling them cap-side down first helps to create a nice sear and allows any excess moisture to release. Don't overcook them, or they will become rubbery. For the avocado mash, using a ripe but firm avocado is key for texture. A pinch of cumin or a touch of finely chopped cilantro can elevate the flavor profile. Consider lightly toasting the rolls for a better structural integrity and texture contrast against the soft mushroom and creamy avocado.
You can have a burger every day for a month and never have the same one. Beef, turkey, veggie no matter the base, the burger is a true American original.
Ketchup cheeseburgers are the default go-to, but go wild to your heart’s content. Peanut butter burgers? You bet. Onion rings, bacon, avocado stacked sky-high, you name it—there’s a burger out there for it.
6. Apple Pie
Apple Ring Pies
These adorable hand-held pies don't require any apple peeling. Each round is cleverly filled with one slice of apple and a bit of caramel candy that melts and turns gooey as the pies are baked. The no-fuss prep makes these perfect for holidays and bake sales.
Equipment
- 2 Baking Sheets
- 1 Rolling Pin
- 1 Round Cutter 4-inch size
- 1 Apple Corer or Small Round Cutter For removing apple cores
- 1 Parchment Paper For lining baking sheets
Ingredients
Main
- 4 tablespoons unsalted butter sliced
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 2 small Golden Delicious apples about 5 ounces each
- One 14.1-ounce box refrigerated pie crust 2 crusts total
- All-purpose flour for dusting
- 1 large egg beaten
- 2 square soft caramel candies such as Kraft, cut into quarters
- Granulated sugar for sprinkling
Instructions
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment. Microwave the butter, brown sugar and cinnamon in a medium microwave-safe bowl until melted, about 1 minute.
- Cut the apples, crosswise, into slices between 1/4-and-1/2-inch thick, using only full size slices from the center of the apple. You should get 4 slices from each apple, each about 2 inches in diameter. Remove the cores from the apples with a small round cutter or apple corer to make rings. Add the apples to the butter mixture and turn to coat well, taking care not to break the slices.
- Unroll the pie crusts and roll each on a floured surface into 13-inch rounds. Use a 4 inch round cutter to cut 8 rounds from each piece of dough (gathering the scraps and rerolling the dough as needed). (See Cook's Note.) Arrange half of the rounds on the prepared baking sheets and brush all over with the egg. Center an apple slice on each round and spoon any juices left in the bowl in the center of the slice. Place a caramel piece in the center of each slice.
- Lay the remaining dough rounds over each apple slice and press the edges gently to seal, then crimp the edges with a fork. Cut small slits in the dough for air vents. Brush the tops with beaten egg and sprinkle generously with granulated sugar.
- Bake, rotating the trays from top to bottom halfway through baking time, until the crust is golden brown and crisp,18 to 20 minutes. Cool on the baking sheet at least 15 minutes before serving.
Notes
Ensure the apples are sliced consistently thin to cook through properly. Handle the apple rings gently after coating in the butter mixture as they can be fragile. When sealing the pie edges, press firmly around the apple slice to prevent leaks, then crimp with a fork for a decorative and secure seal. Reroll scraps minimally to avoid tough dough. The caramel melts and can become very hot, so allow ample cooling time.
No more traditional desserts exist. Apple pie is the default on holidays, barbecue, or just because. Flaky crust, cinnamon-spiced apples, maybe a crumb topping or pastry lattice if you’re feeling fancy. Truth is, it’s so good with either.
Serve it warm with vanilla ice cream, and you’ve basically got a slice of American nostalgia.
7. Meatloaf
Meat Loaf
This recipe creates a classic meatloaf featuring ground chuck, sautéed onions, fresh thyme, and a simple ketchup glaze. The key to a tender loaf is gentle mixing. Baked until an internal temperature of 160°F is reached, it yields a comforting and flavorful main course.
Equipment
- 1 Medium Saute Pan
- 1 Large Mixing Bowl
- 1 Sheet Pan
- 1 Parchment Paper
- 1 Meat Thermometer Essential for ensuring proper doneness.
Ingredients
Main
- 1 tablespoon good olive oil
- 3 cups chopped yellow onions 3 onions
- 1 teaspoon chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Worcestershire sauce
- 1/3 cup canned chicken stock or broth
- 1 tablespoon tomato paste
- 2 1/2 pounds ground chuck 81 percent lean
- 1/2 cup plain dry bread crumbs recommended: Progresso
- 2 extra-large eggs beaten
- 1/2 cup ketchup recommended: Heinz
Instructions
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.
Notes
Achieving translucent onions without browning is crucial for a cleaner flavor profile; a low-medium heat and patience are key. When mixing the meat, resist overworking it; a light touch with a fork will ensure a tender, rather than dense, meatloaf. For an even richer flavor, consider briefly caramelizing a portion of the onions before adding them to the mixture. A pan of hot water in the oven can prevent cracking, ensuring a smooth top. For an elevated finish, a blend of ketchup and a touch of brown sugar or apple cider vinegar can create a more complex glaze.
Meatloaf might not win a beauty contest, but it delivers on flavor and comfort. Ground beef (or pork, or turkey), mixed with breadcrumbs, onions, and spices, baked into a loaf—there’s something wonderfully old-school about it.
Top with ketchup or gravy, and serve over mashed potatoes. It’s the kind of food people recall when they hear second helpings and family supper.
8. Macaroni and Cheese
Homemade Macaroni and Cheese
This recipe delivers a classic, comforting homemade macaroni and cheese. Tender macaroni is coated in a rich, creamy, extra sharp cheddar cheese sauce, then baked to a golden, bubbly perfection. It's a simple yet satisfying dish perfect for a family meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan For making cheese sauce
- 1 Cheese Grater For block cheddar
- 1 Whisk For smooth sauce
- 1 Baking Dish Oven-safe
Ingredients
Main
- 1 box Macaroni Noodles 16 Oz Box
- 1 block Extra Sharp Cheddar Cheese 16 Oz Size
- 1 cup Shredded Cheddar Cheese
- 1 teaspoon Black Pepper
- 2 Tablespoons Butter Cubed
- 1 Tablespoon Minced Garlic Or To Taste
- 1 cup 2% Milk
- ½ cups Sliced Tomatoes optional
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the macaroni noodles according to package directions until al dente. Drain well and set aside.
- While the pasta cooks, grate the 16 oz block of extra sharp cheddar cheese.
- In a large saucepan, melt the 2 tablespoons of cubed butter over medium-low heat.
- Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
- Gradually whisk in the 1 cup of 2% milk into the saucepan, warming gently.
- Slowly add the grated block cheddar cheese to the milk mixture, stirring continuously with a whisk until the cheese is completely melted and the sauce is smooth. Season with 1 teaspoon of black pepper.
- Add the drained macaroni noodles to the cheese sauce and stir until all the pasta is evenly coated.
- Transfer the macaroni and cheese mixture into a suitable baking dish.
- Top with the 1 cup of shredded cheddar cheese and, if using, the sliced tomatoes. Bake for 20-25 minutes, or until bubbly and the top is golden brown.
Notes
For the smoothest cheese sauce, always grate your own block cheese; pre-shredded often contains anti-caking agents that can make the sauce grainy. To prevent the cheese sauce from breaking or becoming oily, melt the cheese slowly over low heat, stirring constantly, and avoid boiling the milk mixture. A touch of Dijon mustard or a pinch of dry mustard powder can significantly enhance the cheese flavor without being detectable. Ensure your pasta is cooked al dente, as it will continue to cook slightly when baked, preventing it from becoming mushy. For extra richness, consider swapping 2% milk for whole milk or even a blend of milk and cream.
Fine, kids enjoy it but then again, certain mac and cheese is so rich and creamy, it’s almost adult. The box variety will suffice, but from scratch? That’s where magic happens. Milk, butter, shredded cheese, some seasonings laugh.”.
Feel like elevating it? Experiment with adding bacon, jalapeños, caramelized onions, or even handfuls of spinach. Better cheese does no harm aged cheddar or Gruyère makes the difference.
9. Grilled Cheese
Grilled Cheese Sandwiches
This recipe guides you through crafting a classic grilled cheese sandwich, elevated with the addition of crispy bacon and fresh tomato slices. It focuses on achieving a perfectly golden, crispy crust and fully melted cheese by cooking slowly over medium-low heat. It's an easy yet satisfying dish, perfect for a hearty lunch or quick meal.
Equipment
- 1 Large Skillet Preferably non-stick or cast iron for even browning
- 1 Spatula Wide and sturdy for easy flipping
- 1 Cutting Board
- 1 Butter Knife or Spreader
Ingredients
Main
- 8 slices smoked bacon cooked and broken into 1-inch pieces,
- 2 vine-ripened tomatoes sliced, and drained on paper towels for 5 minutes
Instructions
- Heat a large skillet over medium-low heat. Place 4 slices of bread on a cutting board and generously butter the top sides of each slice. Melt another tablespoon of the butter in the skillet; swirl around to coat the pan.
- Lay 2 slices of bread, buttered side down, in the skillet. Put a few slices of the cheese on the bread. Lay the bacon, tomato, or ham on top of the cheese. Cover with a few more slices of cheese. Top with 2 of the remaining slices of bread, placed buttered-side up. Cook, without pressing, until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula and add a small hazelnut-size piece of butter to the pan. Cook slowly, adjusting the heat as needed to melt the cheese completely before the sandwiches are brown, about 3 to 4 minutes more. Repeat with the other 2 sandwiches. Serve.
Notes
1. Achieving the perfect grilled cheese hinges on low and slow cooking. This allows the buttered bread to develop a deep golden-brown crust while the cheese melts thoroughly without burning the exterior. Adjust heat constantly. 2. For an extra crisp texture, consider using a mix of butter and a neutral oil (like grapeseed) for cooking. The oil raises the smoke point, preventing the butter from burning too quickly. 3. Use room temperature butter for easier spreading. 4. Experiment with different cheese blends for complex flavors; a combination of a good melting cheese (like Monterey Jack) and a flavorful one (like Gruyere) works wonders. 5. Drain tomatoes well to prevent a soggy sandwich.
There’s an irretrievably retro quality to grilled cheese. Crunchy bread and melting cheese it’s the kind of thing that’s never going out of style. White bread and American cheese is fine, but there’s a whole universe beyond.
Try sourdough, a blend of cheddar and gouda, and maybe fry it up in garlic butter. The secret? Be patient and let it get perfectly golden. Add tomato soup, and now you’ve got a meal.
10. Pot Roast
Roasted Kale, Sweet Potatoes, and Broccoli
This recipe creates a vibrant and nutritious roasted vegetable medley, combining the natural sweetness of sweet potatoes with the earthy flavors of broccoli and kale. Seasoned simply with olive oil, salt, and pepper, and finished with a bright lemon zest, it offers a delicious and healthy side or light main course that's easy to prepare.
Equipment
- 2 Baking Sheets Large, rimmed for even roasting without overcrowding.
- 1 Large Mixing Bowl For tossing vegetables with oil and seasonings.
- 1 Chef's knife For chopping sweet potatoes, broccoli, and kale.
- 1 Cutting Board Sturdy surface for vegetable preparation.
- 1 Vegetable Peeler For peeling sweet potatoes efficiently.
Ingredients
Main
- 4 small sweet potatoes or two medium (a little under 1.5 lbs)
- 1 bunch broccoli
- 2 bunches curly kale
- juice from 1/2 a lemon
- olive oil
- salt and pepper
Instructions
- Preheat your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting.
- Wash sweet potatoes thoroughly. Peel them, then chop into approximately 1-inch cubes. Wash and cut broccoli into small, bite-sized florets.
- In a large mixing bowl, combine the chopped sweet potatoes and broccoli florets. Drizzle generously with olive oil, then season with salt and pepper, tossing until everything is evenly coated.
- Divide the seasoned sweet potatoes and broccoli evenly across one or two large, rimmed baking sheets, spreading them in a single layer to avoid overcrowding.
- Roast for 15-20 minutes, or until the sweet potatoes start to soften and the broccoli begins to tender-crisp and lightly brown.
- While the vegetables are roasting, wash the curly kale. Remove the tough stems and tear the leaves into bite-sized pieces.
- Add the torn kale to the same large mixing bowl, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper, tossing to coat.
- After the initial roasting period, carefully add the seasoned kale to the baking sheets with the sweet potatoes and broccoli. Gently toss everything together.
- Return the baking sheets to the oven and continue to roast for another 8-10 minutes, or until the kale is slightly crispy and the other vegetables are tender and lightly caramelized.
- Remove from the oven, immediately squeeze the fresh juice from half a lemon over the roasted vegetables, toss gently, and serve warm.
Notes
For optimal roasting, ensure your baking sheets are not overcrowded; this allows vegetables to caramelize rather than steam. Use at least two sheets if necessary. Cut sweet potatoes and broccoli into similar-sized pieces for even cooking. Kale cooks faster, so consider adding it later or on a separate sheet to prevent burning. Tossing thoroughly with olive oil ensures even crisping. A touch of smoked paprika or garlic powder can elevate the savory notes. Finish with the lemon juice immediately after roasting for a vibrant lift. For an extra touch, a sprinkle of toasted pumpkin seeds or chopped walnuts adds delightful crunch and healthy fats.
Pot roast is the ultimate cold-weather comfort food. Start with a tough cut of beef like chuck, cook it low and slow with some broth, and it turns into melt-in-your-mouth goodness.
Add in potatoes, onions, and carrots, and you have a complete one-pot meal. The house is superb, and the end product is heavy, rich, and perfect for Sunday lunch.
11. Chocolate Chip Cookies
Soft and gooey and full of chocolate what more could you want? Each has a preferred version: crispy outside, gooey center, or dense and doughy with sea salt sprinkled over the top.
They’re easy to prepare, pleasers, and infinitely versatile. Whether you serve them completely retro or try a vegan version, the reward is always a winner.
12. Tater Tots
Taco Taters
This recipe creates a hearty casserole combining seasoned ground beef with corn, salsa, and melted cheeses, topped with crispy tater tots and baked until golden. It's a flavorful, easy-to-make dish perfect for a casual meal, offering a fun twist on taco night.
Equipment
- 1 Large Skillet For browning ground beef
- 1 9x13 inch Baking Dish Or similar size casserole dish
- 1 Mixing Spoon
- 1 Measuring Cups/Spoons (for taco seasoning)
Ingredients
Main
- 1 pound ground beef
- 1 15.25 ounce can corn
- 1 8 ounce jar salsa
- 1 ounce processed cheese such as Velveeta®
- 1 ounce cream cheese
- 1 package taco seasoning mix
- 1 16 ounce package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 4 ounce can sliced black olives
- 1 4 ounce can diced jalapeno peppers
- 4 ounces shredded Cheddar cheese
- 1 8 ounce container sour cream
Instructions
- Preheat your oven according to the tater tot package instructions, typically around 400°F (200°C).
- In a large skillet, brown the ground beef over medium heat, breaking it apart.
- Drain excess fat from the browned ground beef.
- Stir in the taco seasoning mix, salsa, processed cheese, and cream cheese into the skillet with the beef; cook until cheeses are melted and sauce is well combined.
- Remove skillet from heat and stir in the drained corn, sliced black olives, and diced jalapeno peppers.
- Lightly grease a 9x13 inch baking dish.
- Spread the beef mixture evenly into the prepared baking dish.
- Arrange the frozen bite-size potato nuggets (tater tots) in a single layer over the beef mixture.
- Sprinkle the shredded Cheddar cheese evenly over the layer of tater tots.
- Bake for 25-30 minutes, or until tater tots are golden brown and crispy, and cheese is melted and bubbly. Serve hot with sour cream.
Notes
Ensure the ground beef is fully browned and drained of excess fat before adding other ingredients to prevent a greasy casserole. While the recipe uses specific cheeses, you can experiment with Monterey Jack or a Mexican blend for variations. For crispier tater tots, you can bake them separately for 10-15 minutes before adding them to the casserole. Adjust the amount of jalapenos or add a pinch of cayenne for more heat if desired. Serving with fresh cilantro or a dollop of guacamole would elevate the presentation and flavor.
Tater tots don’t even come close to the affection they deserve. That crunchy, tiny potato piece is perfect for dipping, topping, or just plain old shoveling handfuls of. They’re great plain, but also surprisingly easy to dress up.
Add some veggies into the mix for a sneaky health boost, or totally go wild with tater tot nachos bacon, cheese, eggs, chorizo, the works. They’re simple, but totally addictive.
13. Fried Chicken
Chicken Enchiladas
This recipe guides you through making classic chicken enchiladas, featuring a vibrant tomatillo and chile sauce. Corn tortillas are lightly fried, filled with shredded chicken, rolled, then bathed in the homemade green sauce. Topped with Mexican crema and Monterey Jack cheese, these enchiladas are baked until bubbly and golden, offering a comforting and flavorful Mexican dish.
Equipment
- 1 Medium, heavy saucepan For boiling tomatillos and chiles
- 1 Blender For making the tomatillo sauce
- 1 Small skillet For frying tortillas
- 1 9x13 inch Glass Baking Dish For assembling and baking enchiladas
- 1 Tongs Helpful for flipping tortillas during frying
Ingredients
Main
- 9 tomatillos husked and rinsed
- 1/2 medium white onion
- 1 serrano chile
- 1 yellow chile guero
- 2 cloves garlic
- 1/2 cup fresh cilantro leaves loosely packed
- Salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 6 6-inch corn tortillas
- 2 store-bought rotisserie chicken breasts skinned and shredded (to yield 1 1/2 cups)
- 1/2 cup Mexican crema or sour cream
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
- Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
- Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
- Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.
Notes
For a deeper flavor profile, consider charring the tomatillos, onion, and chiles under a broiler or on a griddle before boiling. This adds a smoky complexity to the sauce. When frying the tortillas, ensure they are pliable and not crispy; this prevents them from breaking when rolled. Drain them well to avoid greasy enchiladas. While rotisserie chicken is convenient, cooking and shredding fresh chicken breasts (perhaps poached with aromatics) will offer superior texture and flavor. For the crema, if Mexican crema isn't available, a good quality sour cream thinned slightly with a touch of milk or lime juice can be a decent substitute. Don't overcrowd the baking dish, as it can lead to uneven cooking and less desirable texture.
Fried chicken is the ultimate comfort food. You can make drumsticks, thighs, or tenders; the combination of crispy outside and juicy inside is unbeatable. Marinating the chicken in buttermilk beforehand before frying makes a huge difference.
Serve Southern-style with biscuits and gravy, or hip it up with a hot chicken sandwich and slaw. And if you’ve never had chicken and waffles yet you’re missing out.
14. Ice Cream
There’s a reason why ice cream is so popular as a dessert. Cold, creamy, and sweet—almost perfect. You’ve got your classic (vanilla, chocolate), but also the fun like cookie dough, birthday cake, or maybe even. pickle? That’s right, that’s a thing.
Of gelato, frozen yogurt, sherbet, and sorbet, there’s a frozen dessert for everyone. Consume from a cone, bowl, or directly from the pint it’s the ideal dessert regardless of the season.
American food is diverse. It’s comfort food, creative, bold, and cozy all at the same time. They’re comfort foods that are recognizable, but each has a history—of picnic tables, diner plates, and Sunday night dinners. And they’re always invited back home. Hungry now?
