2 countries · 40 recipes
Tender white fish fillets baked under a golden, crunchy topping of buttery crackers, lemon and parsley — a quick, light supper.
Beef brisket rubbed with pepper, paprika and brown sugar, slow-cooked in the oven for hours until meltingly tender, sliced and served with homemade barbecue sauce.
Juicy beef patties with a deep brown crust and melted cheddar, in butter-toasted buns with lettuce, tomato and a homemade burger sauce.
A warm, creamy soup of broccoli and carrot, enriched with melted cheddar and a hint of nutmeg.
Crisp fried chicken wings tossed in a buttery hot sauce, served with celery and carrot sticks and a cool creamy dip.
Thick, fluffy buttermilk pancakes cooked on a griddle until golden and served with butter and maple syrup.
Shrimp seared with spicy Louisiana Cajun seasoning, onion, bell pepper, celery and garlic butter — on the table in half an hour.
A dense, creamy baked cheesecake on a crisp buttery biscuit base, tasting of cream cheese and vanilla with a hint of lemon.
A homestyle American soup of clear chicken broth with carrot, celery, shredded chicken and wide egg noodles.
Chicken and vegetables in a creamy thyme sauce under a golden, flaky puff pastry lid — a warm, filling family meal.
Shredded cabbage and carrot in a creamy, tangy-sweet mayonnaise and vinegar dressing — a cool, crunchy salad for grills and fried dishes.
Golden cornbread with a crisp crust and a moist, lightly sweet crumb, quick to bake with no yeast and served warm with butter.
Hard-boiled egg halves filled with their yolks mashed with mayonnaise and mustard, dusted with paprika and green onion.
Toasted English muffins topped with smoked beef, a runny-yolked poached egg and creamy lemon-butter hollandaise sauce.
Dense, moist American chocolate squares with a thin, shiny crackly top.
Elbow macaroni in a rich, creamy cheddar sauce, baked under a golden, crunchy buttered-crumb topping.
A tender loaf of minced beef, onion and breadcrumbs, baked under a glossy ketchup and brown-sugar glaze and cut into thick slices.
Mozzarella sticks in a double coat of seasoned breadcrumbs, fried for about a minute until golden and crisp with melted, stretchy cheese inside, dipped in tomato sauce.
Paper-thin beef with caramelised onions and melted provolone, piled into a soft, lightly toasted long roll.
Chicken pieces soaked in spiced buttermilk, dredged in seasoned flour and fried until the crust is deep golden and shatteringly crisp and the meat stays juicy.
Large flour tortillas wrapped around cumin-spiced black beans, lime-coriander rice, melting cheese and avocado, then toasted until sealed.
Beef steak marinated in orange, lime, garlic and coriander, seared over high heat and sliced thin, served in corn tortillas with onion, coriander and lime.
Crisp fried corn tortilla pieces tossed in a red tomato and dried chili salsa with shredded poached chicken, topped with cream, cheese and onion.
A rich red Mexican soup of chicken and big white hominy corn in a dried-chili broth, topped with cabbage, radish, onion and lime.
Tortillas folded over melted cheese and cumin-paprika chicken, toasted in a pan until crisp and cut into wedges.
Chicken thighs marinated with lime, cumin and paprika, seared and chopped, then tucked into warm corn tortillas with fresh tomato salsa and avocado.
Roasted, peeled poblano peppers stuffed with melting cheese, coated in a fluffy egg batter and fried, served in a light tomato broth.
A thick stew of minced beef, red kidney beans and tomatoes spiced with cumin, paprika and chili, topped with cheddar and sour cream.
Golden fried dough sticks, crisp outside and soft inside, rolled in cinnamon sugar and dipped in chocolate sauce.
Corn cobs grilled until charred in spots, spread with a mayonnaise and sour cream sauce, sprinkled with white cheese and chili powder, and finished with a squeeze of lime.
Corn tortillas rolled around shredded poached chicken and bathed in a tangy green tomatillo and chili salsa, finished with fresh cheese, cream and onion.
Crisp strips of battered white fish in warm corn tortillas with crunchy cabbage, a creamy lime sauce and fresh tomato salsa.
A silky custard of condensed milk, evaporated milk and eggs, crowned with a golden caramel sauce.
Ripe avocado coarsely mashed with lime juice, onion, tomato, coriander and chili, served with tortilla chips.
Runny-yolked fried eggs on soft corn tortillas, covered with a cooked tomato and chili salsa and finished with white cheese, coriander and avocado.
Lamb shoulder rubbed with a dried-chili, garlic and cumin adobo and slow-cooked until it falls off the bone, served in corn tortillas with its rich broth, onion, coriander and lime.
Tender chicken covered in a dark, velvety mole of dried chilies, nuts, sesame, warm spices and a touch of chocolate, served with rice and tortillas.
Long-grain rice toasted in oil, then simmered in a tomato and garlic broth with carrots and peas until fluffy and a warm orange-red.
Pinto beans mashed and cooked in oil with onion and garlic until creamy and rich, topped with crumbled fresh cheese.
A smoky tomato and dried-chili broth with shredded chicken, poured over crisp fried tortilla strips and topped with avocado, white cheese and cream.
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