Cuisines
American recipes
Regional, immigrant, and constantly rewritten.
13 recipes
Baked Vanilla Cheesecake
A dense baked cheesecake on a biscuit base, cooled slowly in the switched-off oven and chilled overnight so the top does not crack.
Brown Butter Chocolate Chip Cookies
Chocolate chip cookies made with browned butter and a long overnight rest, which deepens the flavour and stops them spreading thin.
Buttermilk Pancakes
Thick American-style pancakes raised with buttermilk and bicarbonate of soda, mixed in under a minute so the batter stays lumpy.
Chicken Noodle Soup
Poached chicken and vegetables in a clear stock, with the noodles cooked apart so the broth stays clean rather than thick and starchy.
Crisp Hash Browns
Grated potato rinsed of its loose starch and wrung genuinely dry, then pressed into hot fat so it fries crisp instead of steaming.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Dark Chocolate Brownies
Fudgy brownies built on melted dark chocolate and eggs whisked to a foam, which is what gives them their paper-thin crackled top.
Double-Crust Apple Pie
Two kinds of apple under a vented pastry lid, thickened with cornflour so the filling holds together when the pie is cut.
Hand-Rolled Bagels
A stiff low-hydration dough rolled by hand, retarded overnight and boiled before baking, which is what sets the chewy glossy crust.
Toasted Honey Granola
An oat and almond granola bound with honey and baked in a slab, so it breaks into proper clusters rather than loose dust.
Creamed Spinach
Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.
Skillet Cornbread
A savoury all-cornmeal bread baked in a preheated cast-iron pan, so the batter hits hot fat and sets a crust as it lands.
Sweetcorn Chowder
A thick corn soup that simmers the stripped cobs in the stock first, then blends only part of itself for body.