United States recipes
Recipes from United States: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
City Chicken: Breaded Pork on a Skewer, a Midwest Classic
City chicken as made in the American Midwest and Pittsburgh: cubed pork, breadcrumb coating, oven finish, and gravy. Why it isn't chicken, regional variations, choosing skewers, keeping the coating on, core temperature, storage, and sides.
Dirty Rice: Louisiana Rice with Chicken Livers, Ground Pork and the Holy Trinity
How to make dirty rice, a rice dish of southern Louisiana: preparing chicken livers so they are not gamey, cooking the holy trinity, adjusting moisture so the rice does not turn mushy, spices to gather, storage, reheating and menu ideas, written for a home kitchen.
How to Make Étouffée: Louisiana Shrimp in a Rich Sauce over Rice
A recipe for Louisiana étouffée in a home kitchen: a light roux, the holy trinity of aromatic vegetables, how to cook the shrimp through, how to pair it with white rice, the difference between Cajun and Creole, shopping, and storage.
Gumbo: Louisiana's Dark-Roux Chicken, Sausage and Shrimp Stew
Gumbo as a dark-roux stew from Louisiana: the roux, the holy trinity of vegetables, okra and filé, cooking chicken, sausage and shrimp properly, substitutes for what you cannot find, storage and what goes wrong.
Pasty Recipe: The Michigan Mining Town's Hand-Held Meat Pie
A recipe for the pasty beloved in Michigan's Upper Peninsula. Covers beef, potato, a rutabaga substitute, a sturdy dough, folding, baking temperatures, storage, reheating, and the ketchup question.
Shrimp and Grits: A South Carolina Lowcountry Classic, Finished Separately
A South Carolina home dish that layers the savory sear of shrimp over smooth, coarse-ground corn grits. The origins of shrimp and grits, choosing the meal, cooking shrimp without toughening them, substitutes and storage, in amounts that work in a home kitchen. Also helps you decide which spice is worth buying and which tool you can skip.
Shrimp Creole: Louisiana Shrimp in Spiced Tomato Sauce over Rice
A home-kitchen recipe for Louisiana shrimp Creole: the holy trinity of aromatics, how to reduce the tomato sauce, cooking the shrimp just right, serving over white rice, shopping notes and storage.
Spaghetti and Meatballs: The Northeastern Italian-American Home Plate
Spaghetti and meatballs as an Italian-American home plate of the northeastern United States: how to soften the bread so the meatballs stay tender, reducing the tomato sauce, tossing the pasta, core temperature, shopping, storage and reheating.
Chili con Carne: Texas-Style Beef Chili with Dried Chiles and Beans
How to make chili con carne from rehydrated dried chiles to the order of simmering ground beef and beans, with photos. Covers how it differs from beanless Texas red, substitutes for dried chiles, adjusting the heat, storage and reheating, and why smoked paprika and a heavy pot matter.
Muffuletta: The New Orleans Olive Salad Sandwich
A muffuletta from New Orleans, built on a round sesame loaf with olive salad, salami and cheese. Covers the Sicilian-rooted bread and its place at the local table, differences in fillings by region and shop, substitutes, how fine to chop, layering it cold, storage and how to rescue mistakes.
Red Beans and Rice: Louisiana's Monday Dish
How to make red beans and rice, New Orleans' Monday dish: dried versus canned beans, the aromatic trinity, smoked sausage, why the rice is kept separate, the local background, storage, menus, a weeknight shortcut and common failures.