Cuisine · USA

American cooking

The full melting-pot inventory — Southern BBQ, New York slices, Californian bowls, Tex-Mex. Honest home cooking, not diner nostalgia.

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Pistachio Lemon Bars with flour, butter and pistachio — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Pistachio Lemon Bars

Lemon bars are already one of the better things you can do with eggs and citrus. The pistachio shortbread crust makes them something else. Ground pistachios replace part of the flour, giving the base a nutty, slightly green quality and a more interesting texture than plain shortbread — sandy but with more flavor, and with a subtle saltiness that works against the bright lemon filling. The filling is a simple lemon curd baked directly over the prebaked crust: eggs, sugar, fresh lemon juice, a little flour to help it set. It sets to a glossy, slightly wobbly layer that cuts cleanly once cold. Powdered sugar dusted over the top just before serving, and a few chopped pistachios for contrast. These are spring dessert food, but they'd make sense any time of year.

75 min245 kcal16 serves

🌿Vegetarian

Pot Roast with beef, carrot and potato — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Pot Roast

A classic American home-cooked dish — tender, juicy beef slowly braised with vegetables until softened. Cooked in its own juices with carrots, onions, potatoes and aromatic herbs for a rich, full flavor.

225 min600 kcal8 serves

💪High protein🌾Gluten-free

Protein Muffins with cottage cheese, rolled oats and vanilla protein powder — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Protein Muffins

Soft cottage cheese muffins built on blended oats instead of flour. The whole batter goes through a blender, so the curds disappear and the oats grind into flour on the spot. Around 9 g of protein per muffin, sweetened with maple syrup rather than sugar. They bake with a domed top and stay moist for four to five days in the fridge.

35 min145 kcal12 serves

💪High protein🌿Vegetarian

Protein Shake (Chocolate Banana) with protein powder, banana and milk — USA recipe

🇺🇸USAEasy

Beverages

Protein Shake (Chocolate Banana)

One scoop of chocolate protein powder, a frozen banana, peanut butter, milk, and a handful of oats blended until smooth.

5 min390 kcal1 serves

💪High protein⚡Quick🌿Vegetarian

Pumpkin Oatmeal with rolled oats, pumpkin puree and milk — USA recipe

🇺🇸USAMedium

Breakfast and Brunch

Pumpkin Oatmeal

Rolled oats cooked with pumpkin puree and a mix of warm spices — cinnamon, ginger, nutmeg. Ten minutes on the stove, one pot, no drama. The pumpkin makes the oatmeal thicker than usual and gives it a color that looks like autumn in a bowl. Works year-round, not just in October.

15 min290 kcal2 serves

🌿Vegetarian⚡Quick

Pumpkin Pie with pumpkin, eggs and evaporated milk — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Pumpkin Pie

Pumpkin pie is an American custard tart: a spiced pumpkin filling baked inside a blind-baked butter crust, the standard dessert on the American and Canadian Thanksgiving table since the 19th century. The filling is a true custard, egg and dairy set by heat rather than a starch-thickened paste, which is why it needs a slow second bake and a slow cool. Warm spices, cinnamon, ginger, nutmeg and clove, carry the pumpkin rather than mask it, and dark brown sugar adds a faint molasses note under the sweetness. This version works with a can of pumpkin purée or with pumpkin roasted and blended from scratch, useful outside the US where the canned kind is hard to find. Active work is under 40 minutes; the dough needs an hour to chill and the baked pie another two to three to cool before it holds a clean slice.

110 min370 kcal8 serves

🌿Vegetarian

Reverse-Sear Steak (Oven and Cast Iron) with steak, butter and garlic — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Reverse-Sear Steak (Oven and Cast Iron)

Reverse-sear steak is a thick ribeye or strip steak that is first brought slowly in a 120°C oven to just below the target temperature, then seared in a very hot cast-iron skillet. Because the whole steak is already almost at temperature when it meets the pan, the sear only builds the crust and does not overcook the meat beneath it. The result is even pink from edge to edge with a dark crust and no wide gray band. You need a thermometer, and the dry brine takes at least an hour before you start.

95 min880 kcal2 serves

🌾Gluten-free💪High protein

Rice Paper Bacon & Egg Wrap with rice paper, bacon and egg — USA recipe

🇺🇸USAMedium

Breakfast and Brunch

Rice Paper Bacon & Egg Wrap

A crispy envelope of two rice paper sheets filled with bacon, a fried egg and melted cheese, all made in one pan. It is a skillet version of the Vietnamese street snack bánh tráng nướng (grilled rice paper with egg) that spread on TikTok. No flour and no tortilla: the dry paper turns into a shatteringly crisp shell right in the pan, softened by the egg's moisture and gentle heat while the edges go golden and crackly. Easy to customise, and surprisingly filling for a one-pan breakfast.

10 min280 kcal1 serves

⚡Quick🌾Gluten-free🌶️Spicy

Roasted Leg of Lamb with Meyer Lemon with boneless leg of lamb, Meyer lemon and garlic — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Roasted Leg of Lamb with Meyer Lemon

A whole leg of lamb in a 200°C oven for an hour and a half produces something that doesn't need much explaining — deeply browned crust, interior somewhere between rose and pink, pan juices worth mopping up with bread. What Meyer lemon does here that regular lemon can't quite pull off is this: the floral quality in the zest sits in the herb paste and works on the lamb for hours, going slightly sweet as it roasts, adding a brightness that cuts the richness without turning acidic. If you can't find Meyer lemon, use half regular lemon zest and half mandarin — the point is less tartness, more perfume. The paste goes inside the rolled roast and outside. Inside matters more. That's where the flavor lives between slices.

120 min520 kcal8 serves

🌾Gluten-free💪High protein

Roasted Sweet Potato Black Bean Bowls with sweet potato, black beans and avocado — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Roasted Sweet Potato Black Bean Bowls

Cubed sweet potatoes roasted at high heat until the edges caramelize, served over cilantro-lime rice with spiced black beans, avocado, and a quick chili-lime crema. About 14g of fiber and 16g of protein per bowl. Good warm, good cold, holds four days in the fridge — one of the few meal-prep recipes that actually tastes better by day three.

45 min490 kcal4 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Salmon Patties with salmon, egg and breadcrumbs — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Salmon Patties

Salmon patties (also called salmon cakes) are an American supper dish of finely chopped salmon, onion, garlic, egg and parsley, shaped into patties, breaded and pan-fried. This version uses fresh fillet instead of the canned salmon many recipes call for, and chills the patties for 30 minutes so they hold together. They come out crisp and golden outside and moist inside.

33 min400 kcal4 serves

💪High protein

Salmon Poke Bowl with salmon, short grain rice and avocado — USA recipe

🇺🇸USAMedium

Fish and Seafood Dishes

Salmon Poke Bowl

The Hawaiian classic: cubes of raw, sushi-grade salmon marinated in soy, sesame oil, and scallion, served cold over rice with avocado, edamame, cucumber, and sesame. Everything comes down to the fish — sashimi-grade salmon, cut clean and marinated briefly so it stays silky rather than curing into something firm.

25 min480 kcal2 serves

💪High protein⚡Quick

Nearby flavors

Four kitchens with overlapping ingredients and similar rhythms to American cooking.

British14 recipes Mexican20 recipes Jamaican1 recipes Australian1 recipes