american dining

Lobster Risotto for Two

This decadently delicious lobster risotto makes a wonderful side dish for almost any red-meat dinner. Try it—you won’t be disappointed!

Strip Steak with Chianti Pan Sauce

Knowing when a steak is done is not an exact science. We recommend using an instant-read digital thermometer for perfectly cooked, hassle-free meat every time.

Wedge Salad with Bacon and Gargonzola Dressing

Adapted from the recipe of a famous New York steakhouse, this salads creamy dressing utilizes a combination of the young, mild Italian blue cheese known as Gorgonzola dolce, rich sour cream, and quality mayonnaise to stand up to the bacon, grape tomatoes, and crisp iceberg lettuce.

Valentine’s Day in America

From paste-and-glitter valentines exchanged in elementary classrooms to candlelit dinners shared at home or out on the town, Valentine’s Day in America has always been as much about ritual and memory as it is about romance.

Peanut Butter Chiffon Pie

Among my momma’s recipes was this one for peanut butter chiffon pie, clipped from an early McCalls magazine.

Rosalynn Carter’s Peanut Butter Pie

While this rich, sweet, custardy pie is not in my momma’s collection, I’m including it because of its significant historic value, as well as its flavor, which is said to remind one of peanut butter fudge. The First Lady served this pie a number of times during her time in the White House.

Presidential Prune Whip

I’m not sure from what magazine my momma clipped the article about President Dwight “Ike” Eisenhower’s favorite foods, but stapled to it was his recipe for beef stew, as well as this one for prune whip.

Wacky Cake

This recipe was scribbled on the back of a slightly soiled business-size envelope in what appeared to be my momma’s writing. While I can’t be certain she ever made this recipe, it’s the type of cake she just might have baked a few times—which may explained the soiled envelope.

Chocolate Biscuit Pudding

I’m not sure where this recipe originated, as it was typed on the front and back of an index card. I’ve rewritten it to fit my recipe style.

Grandma Etchieson’s Applesauce Cake

This recipe was in my momma’s old recipe collection for her mother’s Applesauce Cake. I’ve transcribed it exactly how it was written, using my style.

Meyer Lemon Bars

The ultra thick and creamy Meyer lemon custard, with its unique citrus flavor, atop buttery shortbread crust–the last lemon bar recipe you’ll ever need!

Shrimp Étouffée

A classic, rich, and flavorful Louisiana dish featuring succulent shrimp smothered in a thick, spicy sauce and served over rice. The name comes from the French word “étouffer,” meaning “to smother”.

Ultimate Smith Island Cake

Born on the windswept shores of Maryland’s Chesapeake Bay, Smith Island Cake, has long been a sweet symbol of community and celebration. With its signature nine paper-thin layers and glossy chocolate icing, it’s the kind of dessert that feels both homey and grand—a cake meant to be shared, one slender slice at a time.

New England Clam Chowder

This thick, creamy soup filled with diced potatoes and tender clams makes a delicious appetizer. Or serve it with a fresh tossed salad for light lunch or hearty, stick-to-you-ribs supper.

A Taste of Christmas Across America: Regional Holiday Dinners from Coast to Coast

Discover how Christmas dinner varies across America—from New England seafood feasts to Southwest tamales—in this nostalgic look at regional traditions.

My Holiday Eggnog

One taste of this deliciously sweet, thick, and creamy holiday beverage, and you’ll never want the store-bought variety again.

Eggnog: A Holiday Tradition with a Spirited Past

Over the centuries, eggnog has traveled a long road from its European beginnings to its place on American holiday tables. Its story is one of adaptation, abundance, and tradition, reflecting how a simple mixture of eggs, milk, and spirits became a symbol of seasonal cheer.

Classic Green Bean Casserole

Born in the Campbell’s Test Kitchen in 1955, this recipe has stood the test of time. With just five staple ingredients and a mere 10 minutes of prep, it’s no wonder this dish has been a beloved family favorite for over six decades.

Green Bean Casserole: How a Simple Side Became a Thanksgiving Icon

This year, an estimated 20 million American households will be serving Campbell’s classic green bean casserole as part of their Thanksgiving festivities.

Bologna Salad Sandwich Spread

This recipe is right out of the 1950s. The eggs, relish, and salad dressing—which can be adjusted to taste—round out the flavor of bologna in this simple and delicious spread.

Vienna Sausage Breakfast Rolls

These easy, made-from-scratch yeast rolls stuffed with Vienna sausage are perfect for breakfast, brunch, bringing to potlucks, or holiday parties.

Underwood Spanish Omelet

Adapted from a vintage Underwood Deviled Ham advertisement, this omelet makes a great start for your morning breakfast or brunch. Or serve it with a side salad for a light dinner option.

Liverwurst Meatballs

A blend of liverwurst and ground pork, these moist, flavorful, and delicious meatballs come with the added bonus of sneaking in healthy organ meat without anyone knowing it’s there. Perfect for your pasta dish or served on their own with a side of greens.

Slices of the Past—The Cold Cuts That Filled Our Lunchboxes

In the 1940s through the ’60s, a trip to the grocery store wasn’t complete without a stop at the cold-cut case. Bologna, olive loaf, and liverwurst were more than sandwich fillings—they were part of the rhythm of everyday life.

Pinto Bean Pie

This quick and easy Southern-style pie is an Appalachian favorite—the perfect alternative to pumpkin or sweet potato pie. Who knows, you may find it even tastier. I know my momma would.

Muslim Navy Bean Pie

This traditional Muslim bean pie—made with navy beans—can be served warm or cold. Either way, it’s a sure to be a hit with family and friends.

Bean Pie: The Forgotten Poor Man’s Delight With a Twist

Pinto bean pie, a uniquely Southern dessert that found a home in Appalachian cooking, is reminiscent of sweet potato or pumpkin pie.

Brunswick Stew

Born from Southern tradition Brunswick Stew is made with already-cooked meats, it comes together quickly—just the thing for feeding a crowd or warming up a chilly day.

Kentucky Burgoo

This thick, hearty stew is as much about fellowship as it is about flavor. While most often linked to Kentucky, you’ll also find folks in Indiana and Tennessee calling it their own—each with a slightly different spin.

Brunswick Stew: A Southern Classic

Brunswick stew’s rich history blends folklore, regional pride, and a good dose of friendly rivalry over who made it first—proof that a bowl of stew can be as much about heritage as it is about flavor.

White Potato Pie

This recipe has been passed from one generation to the next, remaining a special holiday treat in Maryland’s Eastern Shore.

Once a Dairy Darling, Cottage Cheese Makes a Comeback

From farmhouse kitchens to 1970s diet plates, this humble, curdy concoction has long been a quiet staple of American food culture. Though it fell out of favor during the yogurt craze, its story is one of surprising resilience, and its comeback is nothing short of remarkable.

How to cook pokeweed

You should only use the leaves and stems for young plants — those under two feet tall, with no signs of purple on the stalks or stems. Absolutely no roots!**

Pokeweed, America’s forgotten vegetable

American pokeweed is a flowering herbaceous perennial plant belonging to the Phytolaccaceae family. And while the leaves and stalks of this species are a nutritional powerhouse, high in vitamin A, C, iron, and calcium, its high toxicity will make humans extremely ill (perhaps even fatal) if not properly cooked.

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