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America’s 25 Favorite Home-Cooked Dishes

America’s 25 Favorite Home-Cooked Dishes



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What meals are Americans cooking these days? There are a number of ways to answer that question, from finding out what the most searched recipes are to determining the popular food trends of the year. But while we could turn to search engines for help and base our opinions off popular forecast data, we decided to take one, narrow route to create a list of America’s favorite recipes, and it all starts with you.

Read more: America's 25 Favorite Home-Cooked Dishes

This time around, we didn’t want to know which recipes were searched for the most, but which were the ones that were made most often and the most well-liked. To find out, we turned to some of the most popular recipe websites according to Compete.com, which delivers digital intelligence on online consumer behavior. Once we knew which recipe websites people were using the most, we determined which were paying the most attention to their users, based on whether or not they track their users’ behaviors with recipe ratings and reviews.

Once we knew where to find recipe-related user behavior on some of the best recipe websites, it was time to find the recipes. First, we took the top 10 highest rated and most used recipes from websites such as Allrecipes.com, Food Network, and Food.com (to name a few) to get a sense of what America was cooking. From there, we considered the social activity around each recipe. Not only did we want to know how often a user enjoyed the recipe so much as to rate it on the site, but we also wanted to know how many loved it so much that they felt compelled to share it with every single one of their loved ones and friends on Facebook. We also took into consideration each of the recipes' rankings on the sites, because just because it was listed as "number one" on a particular website didn’t mean it had the highest user rating.

From there, each factor that we considered was converted into a score out of 10 to give it equal weight in our rankings. Along with all our other factors, we gave each recipe our own score out of 10 based on our own judgment. Was the recipe versatile in its use and ingredients? Did we find it easy to use? Was it all-around crowd-pleasing and non-polarizing? With outside factors and our own opinions in place, we calculated 50 recipes’ scores and ranked the top 25.

All in all, our list shows us that we as Americans are simple creatures when it comes to cooking — we seek out the most familiar and simple foods that we can find. We certainly like our baked goods, as recipes like chocolate chip cookies and chocolate cake made the list, but we can pinpoint trending tastes in savory recipes as well. Macaroni and cheese appeared not once but twice on our list, and other comfort foods like lasagna, chicken pot pie, and pot roast were on the list, too.

One of the most interesting things we learned when gathering these recipes was the power of social media, and we saw its power in the simplest and (excuse us) simple-minded of recipes: ice cubes. While the recipe was written sarcastically, it garnered the most user ratings and Facebook shares out of the all the popular recipes from Food.com. Although it had us laughing, it inevitably made our list, demonstrating the influence that we have on one another through the Internet and social media, and how powerful that can be.

We didn’t just stop there, though, because once we found out the most popular recipes on the most popular recipe websites, we found varieties of them on our site and have provided you with an alternate version, whether it’s more outrageous, healthier, easier, or just, better. While the "world’s best" lasagna may be the prom king on Allrecipes.com, we think our healthy and gluten-free version is pretty top-notch as well. And hey America, you like that clone of a Cinnabon recipe? Try our make-at-home version, which (we think) is better than the original and has just half the calories. If Tyler Florence’s chicken enchiladas have your mouth salivating, then try our unique version from Recipe editor Will Budiaman, who tops his with a homemade pico de gallo salsa and a green sauce. No matter what recipe you keep going back to over and over again, we have a version that we think you might like, too.

Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce


Native American Recipes: 25 of Our All-Time Favorites

Whether you are a member of one of the recognized tribes or come from a different background, these Native American recipes will give you a delicious taste of authentic, natural cooking enjoyed through the centuries.

If you did not grow up in a Native American family, you may associate ethnic foods with the types of stereotypical dishes served at Thanksgiving such as roast corn, sweet potatoes, turkey, and cranberry dishes. If you prefer spicier fare, a southwestern style of food may interest you more including tortillas, chili peppers, and fried beans. While some of these popular modern foods have their roots in history, most of them have been commercialized and change somewhat for a different type of palette.


Skillet-Roasted Chicken in Lemon Sauce Inspired by Rao’s (Harlem, NY)

Rao&rsquos , an exclusive Italian restaurant in Harlem, New York, is famously booked solid for decades out, so our take on their skillet-roasted chicken may be helpful to have in your back pocket for years to come. We adapted Rao&rsquos recipe by substituting easy-to-find chicken parts for the small whole bird they use in the restaurant, as well as implementing a unique browning technique that makes up for the restaurant broiler power most home ovens can&rsquot replicate. [GET RECIPE]

What You'll Need
½ cup salt
3 lbs bone-in chicken pieces
1 teaspoon vegetable oil
2 tablespoons unsalted butter
1 large shallot
1 garlic clove
4 teaspoons all-purpose flour
1 cup chicken broth
4 teaspoons lemon zest
1 tablespoon fresh parsley leaves
1 teaspoon fresh oregano leaves


The most popular home-cooked meal in every state

Of course, every state has iconic local dishes, favorite meals, and even favorite brunch items. But every state also has its own beloved dish to make at home.

The folks over at Porch, a home improvement site, pored over thousands of Instagram posts that used the hashtag #homecooking to parse out every states' favorite home-cooked meal.

While it makes sense that the people of New Mexico would love their tacos, and that Louisiana natives enjoy chowing down on crawfish, some pairings aren't as clear. You might not think that Pennsylvania has a connection to peanut butter cookies, but you'd be surprised to know that the first mention of a peanut butter cookie recipe came from a cookbook published in Philadelphia.

Keep scrolling to find your home state, and see if your favorite food to cook matches up.


6 of America's Top Chefs Share Recipes for Signature Dishes

by Kimberley Lovato, AARP, May 28, 2020 | Comments: 0

Creamy cheese grits from Chef Ouita Michel

En español | As many restaurant dining rooms are closed or operating at restricted capacity during social distancing restrictions to thwart the coronavirus, we asked six of America's best chefs to bring a taste of dining out to us by sharing their signature recipes. These easy-to-master dishes can be made in your own kitchen and cover all three meals of the day, plus there's a bonus dessert. They'll make sitting down to the table with family extra special during these stay-at-home days.

Breakfast/Brunch

Extra-Creamy Cheese Grits

From Chef Ouita Michel, Holly Hill Inn, Midway, Kentucky

Extra cream? Cheese? Yes, please! A 2020 James Beard semifinalist for outstanding restaurateur and a guest judge on Bravo's Top Chef, Michel has made this rich and delicious side dish in the same pot, the same way, every week for the past 20 years. “They are the backbone of our Saturday and Sunday brunch, perfect with our Kentucky-proud pork chops and pork roast,” she says. “We have served them at the James Beard House twice and at many special dinners. These grits are always a hit.”

Here's how to make them for your own weekend brunch. This recipe serves four.

  • 2 cups water
  • 2 cups milk
  • 2 teaspoons salt, or more to taste
  • 1 cup stone-ground white grits
  • 2 cups grated sharp white cheddar cheese
  • 1/2 teaspoon cayenne pepper

Chef's tip: For an extra-rich result, substitute heavy cream for milk. And, please, for the love of all things Southern, no instant grits, she says.

1. Bring water, milk and salt to a hard boil in a heavy 2- to 4-quart pot with a lid.

2. Add grits, reduce heat and stir until they come back to a simmer and the starch begins to develop. Cover the grits and lower the heat as low as possible. Cook for about 30 to 40 minutes. Check them occasionally to make sure they don't scorch on the bottom, but don't stir too frequently.

3. Remove from heat. Add the cheese and cayenne, and taste for salt.

Memorial Day Sale

Courtesy of The Ivy Hotel

Ricotta Pancakes

From Executive Chef Mark Levy, The Ivy Hotel, Baltimore

Nothing says stay in your PJs a little longer like quarantine and pancakes, and the latter don't get better than Levy's. “Our ricotta pancakes are unique in texture and flavor, but also feel quite elegant to eat and add a nice elevated touch for a family brunch,” says Levy. “It's truly a VIP pancake.” Levy and the hotel usually offer this signature breakfast item only to overnight guests, but these trying times call for a little rule-breaking. For the first time, they're sharing the recipe. It makes 8 to 10 pancakes.

  • 1 cup ricotta cheese
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1-1/2 tablespoons granulated sugar
  • 1/4 teaspoon fine salt
  • 3/4 cup milk (not nonfat)
  • 2 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • Butter, for cooking

1. If your ricotta has a lot of liquid, set it in a fine mesh strainer to drain off the excess about 30 minutes before you start cooking.

2. Whisk together flour, baking powder, sugar and salt in a small bowl.

3. Combine ricotta, milk, egg yolks and vanilla in a separate, larger mixing bowl.

4. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.

5. Beat the egg whites with a handheld electric mixer until stiff. Alternatively, whisk them by hand. Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.

6. Heat a griddle over medium-high heat. Melt a small bit of butter on the griddle, just enough to coat the surface, then use a 1/3-cup measure to scoop batter for each pancake onto the hot griddle.

7. Cook the pancakes until the undersides are golden and you see a few bubbles popping through the top. Flip the pancakes and cook until golden.

8. Serve immediately, with maple syrup, berry preserves or your topping of choice.

Lunch

Eggs in Purgatory

From Chef Joanne Weir, star of Plates & Places on PBS

With a can of tomatoes and a few eggs, this hearty meal is less than 30 minutes away. Some know the dish as Shakshuka but Italians call it Uova in Purgatorio, or Eggs in Purgatory, and Weir's many travels to the Boot to film her award-winning PBS series inspired her version. “We are kind of in a purgatory now,” Weir says. “This dish is perfect for breakfast, lunch or dinner, served along with some focaccia or other rustic bread.” The following recipe serves two.

  • 2 tablespoons extra virgin olive oil
  • 2 ounces of bacon, cut into 3/4-inch pieces
  • 1 small red onion, minced
  • Pinch of crushed red pepper
  • 1 clove of garlic, minced
  • 1/4 cup dry white wine
  • 2 1/2 cups canned Italian plum tomatoes, peeled, seeded and chopped
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 1/4 cup finely grated Parmigiano cheese
  • Toasted bread or focaccia

1. Preheat an oven to 400°F.

2. Warm the olive oil in a medium frying pan over medium-high heat and add the bacon. Cook, stirring occasionally, until very light golden, about 3 minutes.

3. Add the minced onion and crushed red pepper and cook until the onion pieces are soft, about 7 minutes.

4. Add the garlic and cook 1 minute.

5. Add the white wine and reduce by half.

6. Add the tomatoes and simmer until the sauce thickens slightly, about 10 minutes.

7. Transfer sauce to an ovenproof baking dish, or cast-iron pan. Make 4 indentations in the sauce. Break the eggs, one at a time into a small bowl, and with the spoon, add 1 egg into each indentation.

8. Place on the top shelf of the oven and cook until the whites of the eggs are firm but the yolks are still runny, about 7 to 10 minutes, or until desired doneness.

9. Season the eggs with salt and pepper.

10. Sprinkle the cheese atop the eggs and serve immediately.

The Roof at Ponce City Market

Patty Melt

From Culinary Director/Chef Jonathan McDowell, 9 Mile Station, Atlanta

Located on the rooftop of Ponce City Market in Atlanta's historic Old Fourth Ward, 9 Mile Station gets its name from the Nine Mile Circle Ride, a streetcar that traveled the area more than 100 years ago. It's a perfect spot to serve this dish, an American diner classic. You can make it at home using your preferred bread and cheese, or stick to McDowell's version with buttery grilled marble rye and melted Fontina cheese. “This recipe is super easy to make and you can challenge your family members to make different variations and get creative,” he says. This recipe makes one delicious sandwich.

  • 2 tablespoons of butter
  • 2 slices rye bread
  • 2 tablespoons garlic aioli
  • 2 slices Fontina cheese
  • 1 8-ounce ground beef patty
  • Salt and fine ground black pepper
  • 2 tablespoons caramelized onions

1. Melt a tablespoon of butter on a griddle. Add 2 slices of rye bread. Spread 1 tablespoon of garlic aioli on each and divide Fontina cheese evenly between slices, in the center, leaving a 1/4-inch gap around the edges.

2. Cook until golden brown, crisp and the cheese is melted.

3. Season the patty on both sides with salt and pepper, then pat it flat to be wider than the bread.

4. Melt 1 tablespoon butter on the griddle and add patty. Cook without moving until dark brown crust forms on the outside, about 1-1/2 minutes. Flip burger and cook on other side without moving until crust develops, about 1-1/2 minutes. Cook to medium.

5. Assemble sandwich, topping the patty with the onions. Slice in half and serve immediately.

Dinner

Wild Salmon With Fingerling Potatoes

From Owner/Chef John Sundstrom, Lark, Seattle

"May means the beginning of salmon season to me,” says Sundstrom, a James Beard Award winner. “It's kind of a perfect shelter-in-place fish, as it has so many health benefits and it's simple to cook.” Sundstrom, who has appeared on Food Network's The Best Of and FoodNation, along with the PBS original series Chefs A'Field, is also the author of Lark: Cooking Wild in the Northwest, in which he shares stories and recipes, like this swimmingly delicious dish for four.

  • 1/2 pound fingerling potatoes
  • 2 tablespoons kosher salt, plus more for seasoning
  • 1-1/2 pounds skin-on wild king salmon, scaled, trimmed, deboned, and cut into 4 (6-ounce) portions
  • Freshly ground black pepper
  • 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced chives
  • 1/2 teaspoon fresh lemon juice
  • 1 bunch of frisée, yellow and pale-green leaves only, washed and spun dry

1. Place potatoes in a medium saucepan that will fit them easily. Cover with cold water, add the salt, and bring the water to a simmer over medium heat. Simmer gently until the potatoes are tender throughout but not falling apart.

2. Drain the potatoes and let them cool enough to be handled. While the potatoes are still warm, peel off the skins, then cut the potatoes into 1/4-inch-thick coins. Set aside.

3. Season the salmon fillets on both sides with salt and pepper.

4. Heat a medium ovenproof sauté pan over high heat and add 2 teaspoons of the oil.

5. Place the salmon, skin side down, in the pan and cook until the skin is crispy, 2 to 3 minutes. Turn it over and add the butter. As the butter melts, use a spoon to baste the salmon. Continue cooking until the salmon is medium-rare to medium, 1 to 2 more minutes.

6. Transfer the salmon to a plate and let it rest for 2 minutes before serving.

7. Drain off half of the fat in the pan and add the potato coins to heat them through. Add the chives and toss.

8. Spoon the potatoes onto 4 plates. Top each plate with a salmon fillet, crispy skin side up, and a bundle of frisée.

Vinaigrette for frisée: In a small mixing bowl, combine lemon juice and 1 tablespoon of olive oil. Add a pinch of salt and pepper. Gently toss frisée with half of the vinaigrette. Add more vinaigrette to taste.

Chef's Tip: If salmon fillets are more than 1-inch thick, place them in the oven at 350°F after basting and cook for 4 to 6 minutes.

Dessert

Sunshine State Orange Crunch Cake

From Chef Dennis Chan, Blue Bamboo, Jacksonville, Florida

Chan was the grand prize winner in the 2018 Neighborhood to Nation Recipe Contest for this citrusy sponge cake — after the first bite, you'll know why. “It's a staple on the Blue Bamboo menu, and our most-ordered dessert,” says Chan. “Guests start off their meal by saying ‘set aside a piece of that famous cake for me.’ “ His home version has only two layers, or simply cut the cakes in half to make four. Either way, you're serving up a slice of sunshine to the whole family the recipe makes eight slices.

  • 1 box yellow cake mix
  • 1/3 cup neutral oil (vegetable or canola)
  • 3 eggs
  • 16-ounce can of mandarin oranges, crushed and drained, Iiquid reserved water
  • 2 teaspoons orange extract
  • 8-ounce can of crushed pineapple, well-drained
  • 1 puff pastry sheet, cut into 8-inch circle

2. In a stand mixer, combine cake mix, oil, eggs and can liquid with water (total 1 cup). Add mandarin oranges, extract and pineapple.

3. Place puff pastry sheet on a cookie sheet.

4. Separate batter evenly between 2 floured 8-inch cake pans and bake 35 minutes or until toothpick comes out without crumbs. Bake puff pastry, weighted with a pan or cookie sheet in oven at same time.

Cream Cheese Frosting

  • 1 pound unsalted butter
  • 1 pound powdered sugar
  • 1-1/2 pounds cream cheese
  • 1 teaspoon orange extract
  • 8-ounce can of crushed pineapple, well-drained

1. Cream butter and sugar together.

2. Add cream cheese, one ounce at a time, while still using the mixer.

3. Add extract and pineapple and combine well.

Frost each layer of cake, sandwiching puff pastry in between the layers. Frost entire cake. Slice and serve with wafer cookies.


25 Real and Authentic Old Southern Recipes

  1. Banana Pudding
  2. Baked Chicken and Biscuit
  3. Chicken and Dumplings
  4. Barbecue Pigs Feet
  5. Black Eyed Peas
  6. Boiled Cabbage
  7. Boiled Pigs Feet
  8. Candied Yams
  9. Catfish Stew
  10. Chitterlings and Hog Maws
  11. Collard Greens
  12. Corn Bread Dressing
  13. Country Fried Steak
  14. Fried Catfish
  15. Fried Chicken
  16. Homemade Pink Lemonade
  17. Honey Baked Ham
  18. Lima Beans
  19. Neck Bones
  20. Peach Cobbler
  21. Pecan Pie
  22. Red Velvet Cake
  23. Southern Fried Chicken
  24. Stuffed Bell Pepper
  25. Sweet Potato Pie

Okay, now that you've looked through list of old southern recipes, which recipe is your favorite? Just leave us a comment below letting us know what you like most to eat and also which recipe you decided to try.

If you have friends that like to eat soul food please pass to them our website link. Yes, pass on these recipes so that your friends and close family members can eat some delicious, real, and authentic soul food just like you. Let them cook there own food.


Tastes Like Home: 44 Nostalgic Recipes

Re-create childhood's most-comforting food memories in your own kitchen with recipes that channel Mom's famous meatloaf, creamy mac and cheese, and fresh-from-the-oven buttermilk biscuits.

Related To:

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Food Network

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Tara Donne

Fettuccine Alfredo

Cloaked in a thick and cheesy cream sauce, this comforting pasta is rich in every sense of the word. Giada uses fresh lemon juice and zest to brighten her dish, which takes just 10 minutes to toss together.

Double-Trouble Meatloaf

This meatloaf proves a popular belief to be true: Everything is better with bacon. Built with a satisfying blend of ground bacon and chuck meat, Michael Symon's recipe is equally delicious right out of the oven or sliced cold for a sandwich.

Sloppy Gino

Nadia G hollows out hamburger buns to keep this hand-held Bolognese from getting too sloppy. Thick shavings of an Italian cheese of your choosing add elegant flare.

Homemade Chicken Pot Pie

Creamy, savory and ready in under an hour, Kelsey’s five-star recipe hits all the right notes.

Turkey Meatloaf

Take mom's meatloaf into the modern age by making it with better-for-you turkey. A mix of light and dark meat adds up to one juicy loaf.

Tuna Noodle Casserole

Kelsey tosses olive oil-packed tuna in a fragrant sherry-soy sauce instead of canned mushroom soup for a sophisticated take on the after-school classic.

Chicken Parmesan

Giada skips the breadcrumb coating and instead brushes her chicken cutlets with a fresh herb oil made from rosemary, thyme and parsley before slathering them with two kinds of cheese.

Pot Roast with Porcini Mushrooms

Braise beef with marinara sauce, wine, beef stock and aromatics for a fall-apart-tender Italian-style roast served over creamy polenta.

Spaghetti with Meatballs

Michael’s five-star recipe is a sure-fire stunner with plump beef meatballs and al dente spaghetti. But the best part might be his grandma’s slow-cooked, flavor-loaded Sunday gravy made with wine, baby back ribs, and hefty doses of garlic and oregano.

Pork Chops with Potatoes

Juniper berries yield a piny, rustic flavor that pairs extremely well with pork, so it's no surprise that they make an appearance in this hearty dinner dish. Use your favorite white wine, cider or even beer to flavor the pan sauce.

Fried Catfish with Tartar Sauce

Crispy, lemony catfish is an upgrade from frozen fish sticks, coated in crunchy breading and ready to dip in homemade tartar sauce.

Hot Beef Sandwich

Cook your roast beef as you would make jam: in canning jars. With this genius method, you now have canned and preserved roast beef to take out whenever you get the hankering for a sandwich.

Pasta al Forno

Pasta al forno simply translates to oven-baked pasta, but the ingredients included can be as varied as the imaginations of the recipe creators. This dish is satisfyingly salty thanks to olives and sun-dried tomatoes lurking beneath the thick mozzarella topping.

Twice-Fried Chicken with Sriracha Honey

Always a fan of the double-fry method, Michael Symon insists that this process delivers the crispiest chicken. His seafood seasoning-chipotle powder-smoked paprika spice rub offers a one-two punch of zesty flavor, matched only by the spicy honey sauce that must be drizzled generously over the chicken.

Scalloped Potatoes au Gratin

Kelsey's ultra-creamy gratin is an essential recipe for any cheese lover. Infused with fresh thyme and garlic, this bubbly cheddar and Gruyere dish takes just 15 minutes to bake.

Pot Roast with Carrots, Shallots, Mint and Lemon

There are few things more soothing than a helping of fork-tender pot roast. Michael Symon likes to serve his on creamy polenta to sop up the meaty juices.

Herbed Garlic Bread

The simple pleasures of warm garlic bread can hardly be denied. In his version, Tyler slathers baguettes with garlic- and basil-infused butter and bakes them until they are crusty and fragrant.

Chicken Tetrazzini

Though it was named in honor of an Italian opera star, this old-school pasta dish was actually invented in America. Giada features the typical mushrooms and thyme but also adds a pinch of nutmeg to enhance the cream-based sauce.

Meatloaf with Awesome Sauce

What makes Nadia G.'s sauce so awesome? The answer: a combination of tomato sauce, mustard, vinegar and dark brown sugar, which forms a sticky-sweet, crackly glaze when baked.

Grilled Cheese with Caramelized Onions

Amp up this childhood classic by combining sweet caramelized onions with aged cheddar cheese. Griddle the sandwich in a skillet until golden brown and crusty and serve it with a tangy bowl of tomato soup.

Beef Bourguignonne

This hearty French beef stew gets its flavor from a whole bottle of red wine, aromatics, bacon and a bouquet garni made from bay leaves, parsley stems and thyme sprigs.

Macaroni and Cheese

Though this looks like your standard bowl of macaroni and cheese, Tyler tucks aromatic thyme, bay leaves, garlic and dry mustard into the creamy cheddar and Parmesan sauce, giving this kid-friendly dish a very adult flavor.

Bacon, Egg and Shrimp Fried Rice

Swap takeout for the stovetop: Ching's easy fried rice is ready in just 15 minutes and uses up any leftover proteins that you have sitting in the fridge, from chicken to roast pork.

Olive Oil-Poached Tuna Melts

Kick canned tuna to the curb: Poach fresh ahi or yellowfin tuna in lemon-infused olive oil for these Gruyere-capped brioche stacks.

Beef Stroganoff Over Buttered Noodles

Low-and-slow cooking makes cubed chuck roast exceptionally tender in Tyler's mushroom-studded take on classic Russian Stroganoff.

Turkey- and Artichoke-Stuffed Shells with Arrabbiata Sauce

The simple shells of your youth receive an adult update when stuffed with ground turkey, frozen artichokes and basil. Use jarred marinara to speed up the spicy arrabbiata sauce that's ladled over top.

Sirloin Shepherd's Pie

Traditionalists might be surprised by Nadia G.'s potato chip crust, but this unconventional topping adds welcome crunch to her modern casserole filled with creamed corn and mashed yams.

Good Eats Meatloaf

Alton shares his secrets for a perfectly textured meatloaf: Don't overwork the meat, cook on low heat, monitor it with a probe thermometer and remove the meat from the loaf pan before cooking to allow the glaze to harden into an all-over crispy coating.

Jerk Chicken and Dumplings

Explore the Caribbean side of classic comfort food with Chuck's spicy chicken wings and fried dumplings. His ginger beer- and kaffir lime-infused pan sauce channels sunny island flavors and the crunchy cornmeal dumplings are perfect sidekicks that never get soggy.

Lazy Man's Lasagna

David Rocco’s easy béchamel and five-minute tomato sauce — which he loads with ground meat, chili peppers and celery to form a hearty Bolognese — serve as the base of this cheesy Italian casserole. Simply layer the sauces on sheets of dried pasta and let the oven work its bubbling magic.

Osso Buco

Giada offers her twist on osso buco –– veal shank braised with vegetables and white wine. Make it a two-pot meal by serving it with risotto, which is traditional.

Stuffed Zucchini and Red Bell Peppers

Channel your childhood kitchen with Giada's familiar recipe that fills a colorful collection of bell peppers and zucchini with well-seasoned turkey stuffing.

Cheesy Mushroom and Broccoli Casserole

Shiitake mushrooms give Sunny's two-cheese casserole earthy undertones while cooked rice and broccoli add a hearty texture.

Venetian Rolled Pizza

Also known as stromboli, this savory turnover is a speedy meal for busy weeknights. Just roll store-bought pizza dough around your favorite fillings –– like mozzarella, prosciutto and spinach –– and bake until puffy and golden.

Buttermilk Biscuits

Kelsey's salty Southern-style biscuits are perfect when topped with just a pat of butter, but if you'd like a more flavorful bread, she offers variations for meaty, sweet and dessertlike takes.

Roasted Tomato Penne Alla Vodka

Mascarpone cheese adds creaminess to Rachael's vodka sauce and helps it cling to the ridges of penne rigate.

Pierogi with Fixins

Nadia G. flavors the potato filling in her pierogi with garlic, cheddar and green onions and tops the boiled dumplings with crispy fried onions.

Double-Batch Classic Bolognese

Rachael doubles her recipe for this flavorful meat sauce because it freezes well, so you can eat half tonight and half next week when you're craving it again.

Eggplant Parm Stacks

Rather than smothering eggplant with cheese in a casserole a la traditional eggplant Parm, Rachael sandwiches basil, mozzarella and sauteed vegetables between the breaded rounds for a unique spin on the Italian dish.

Sausage, Shrimp and Peppers Over Cheesy Grits

Serve a bowl of Southern comfort any day of the week with these Parmesan-laced grits they provide a creamy bed for herbed pork sausage and shrimp.

Sunday Pot Roast

Plate this elegant boneless roast with a fresh watercress salad and panko-crusted risotto cakes for an extra-indulgent Sunday supper.

Lola Fries with Rosemary

Take it from Michael Symon: There's no better way to ensure crispy fries than to fry them twice. After the initial dip, it takes just 5 minutes to finish the fries off at a higher heat. Don't forget to add a final flourish of flaky sea salt and chopped rosemary.

Chicken-Fried Steak with Peppered Gravy

Start your day the Southern way with a hearty breakfast of chipotle-spiced pan-fried steak. Smother it with beefy peppercorn gravy and serve with bitter greens and classic mashed potatoes.

Southern-Style Chicken Nuggets with Special Sauce

Pay homage to classic Southern chicken shacks by frying these tempura-battered nuggets. The secret behind their juicy texture and underlying tang is to marinate them overnight in pickle juice and hot sauce.


14 of America's Most Essential Sandwich Recipes

Because sandwiches are the quintessential American food.

Take a look at the most popular sandwiches across the country. Each region is represent by the South, Northeast, Midwest, West, and the Pacific.

If you're unfamiliar with the Gerber, let us break it down for you: This open-faced ham and provolone cheese sandwich makes use of crusty French bread lathered with garlic butter. Finish this St. Louis masterpiece off by toasting it for a gooey, cheesy finish.

A southern picnic staple that gets its bite from Cheddar cheese and chipotle peppers, this version gets some extra twang with crispy fried green tomatoes layered between grilled bread.

Straight out of New Orleans, this Louisiana classic features fried shrimp drenched in a spicy rich remoulade sauce served on a buttered bun.

First served at Louisville's Brown Hotel, this broiled, open-faced sandwich is piled high with turkey, bacon, tomatoes and cheese sauce.

Anyone who has ever visited New Orlean's Central Grocery knows how delicious this mashup of deli meats and olive salad spread is&mdashattempt to recreate the magic at home with this recipe.

Local to Binghamton, New York, the chicken for this sandwich is marinated (here with lemon, olive oil, and herbs), grilled to perfection, and presented on soft Italian bread.

Another New York state original, this is not your standard roast beef sandwich. Rare, thin-cut beef gets a special kick from horseradish and the kummelweck roll, topped with salt and caraway seeds.

Whether you think the country's best lobster rolls hail from Maine or Connecticut, there's no denying these seafood sandwiches are delicious. This simple version features fresh Maine lobster, lemon, brown butter and New England-style rolls.

Pork tenderloin is pounded thin and coated in batter made extra crunchy with crushed Saltines and panko crumbs, then fried to make this tasty sandwich, which is especially popular in Indiana.

This hearty sandwich features a blend of slow-cooked, shredded beef, giardiniera and red peppers, topped with mozzarella cheese on Italian bread.

The jury is out as to whether this classic sandwich was invented in Omaha, Nebraska or New York City, but either way, you can get your corned beef fix with this Reuben recipe, drenched in Thousand Island dressing and loaded on top of rye bread.

Also known as a Western sandwich, this classic is made with freshly beaten eggs, diced ham, mushrooms, and bell peppers. Place the omelet between two buttered slices of bread and you've got yourself a tasty lunch (or breakfast!).

The best avocados in the U.S. come from California, so if you're going to have a West Coast sandwich, it better have at least a few slices of this creamy green fruit on it!

This sandwich, born in Los Angeles (two restaurants actually claim to have invented it), features sliced roast beef topped with cheese, served with a side of hot au jus dip.


Mother's Day Lunch and Dinner Recipes

Trust us, there’s nothing Mom wants more on her special day than time off! Treat her to some well-deserved rest and relaxation by making her a home-cooked meal. These recipes for easy (but impressive) mains and sides make it easy.

Photo By: Melissa Libertelli Photography

Photo By: Armando Rafael ©2016, Television Food Network, G.P. All Rights Reserved

Photo By: Adam Rose ©2014, Cooking Channel, LLC. All Rights Reserved.

One-Pan Roast Chicken with Vegetables

Lay chicken thighs on a bed of seasoned potatoes and vegetables for an easy, oven-roasted meal that's sure to impress Mom.

Baked Halibut with Wine and Herbs

This easy-to-make halibut dish is far from ordinary. The fish fillets steam gently in an aromatic broth of fresh herbs and dry vermouth, making them tender and flavorful. A quick olive tapenade topping effortlessly elevates them, so they&rsquore perfect for Mom&rsquos special dinner.

Moroccan Lemon Chicken

This one-skillet recipe is delicious (who wouldn't want chicken, infused with rich, sweet-and-savory flavors?) and won't leave you with a sinkful of dishes!

Lemony Ricotta Spaghetti

Remember the days when mom used to make you spaghetti and meatballs? This elegant version has all the homecooked comfort you love, but with a fresh, springtime twist.

Crab Cake-Stuffed Artichokes

We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included.

Roasted Chicken with Orange Glaze

A simple, homemade orange glaze does double duty in this impressive recipe. It adds sweetness to both the chicken and a quick, sheet pan-roasted side of asparagus.

Fusilli alla Caprese

Classic ingredients like fresh mozzarella, cherry tomatoes and basil complete this simple-yet-stunning side dish.

Chicken Alfredo Manicotti

For the perfect amount of chicken, cheese and spinach, pipe the filling into the uncooked manicotti shells. This will help ensure that every bite has plenty of filling.

Arugula, Mozzarella, Roasted Red Pepper and Mint Salad

Giada knows that it&rsquos the small details that make a dish special. Like the little pop of mint that she adds to this savory arugula, mozzarella and red pepper salad.

Mahi Mahi with Peach-Cucumber Salsa

Peaches and cucumbers work together to make the perfect, not-too-sweet topping for tender mahi. If Mom likes seafood, this bright and refreshing recipes is a must-try for Mother&rsquos Day.

Squash and Ricotta Pizza

Toss some of Mom&rsquos favorite salad ingredients (like arugula, butternut squash and shaved parmesan) onto a pizza. The pie will look pretty &mdash and mom will be proud that everyone is eating their veggies!

Green Gazpacho with Edible Flowers

Don&rsquot forget the flowers on Mother&rsquos Day, lunch and dinner included! Colorful blooms will add a special touch to Mom&rsquos meal &ndash just be sure your flowers are labeled as edible when you buy them.

Salmon en Croute

We like to think of this savory salmon dish like a hug (but with puff pastry). The fish is lovingly wrapped in flaky, buttery goodness and then topped with a few cutout hearts for good measure.

Ravioli Alla Caprese

Treat mom to something truly special: homemade ravioli. Giada&rsquos recipe makes it easy to whip up a batch (completely from scratch!) even if you&rsquore a novice in the kitchen.

Salmon-Fennel Salad

Not sure what to do with fennel? It pairs perfectly with salmon in this pretty salad. Just be sure to cut it into very thin slices. It's crunchy and full of flavor, so a little goes a long way.

Scallop Scampi

Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley. Mom&rsquos guaranteed to love it!

Artichoke-Mortadella Flatbread Pizzas

Mom will appreciate this delicate flatbread-style pizza with layers of mortadella, artichoke and baby arugula.

Risotto with Mushrooms and Peas

The perfect side for your Mother&rsquos Day meal, Kardea&rsquos creamy risotto has plenty of flavor, thanks to chicken broth, mushrooms and sauteed garlic.

Filet Steak with Shrimp Peppercorn Sauce

Nothing says &lsquoI love you&rsquo more than surf and turf. So, why not treat mom to a tender steak and with a savory shrimp topping?

Dirty Risotto

Giada adds spicy Italian sausage to her creamy, oh-so-flavorful risotto for a comforting dish that's sure to be a hit at your Mother's Day meal.

Chickpeas with Chard

Mom was always reminding you to eat your veggies &mdash so serving her this delicious and nutritious dish (made with plenty of hardy Swiss chard) is sure to put a smile on her face.

Eggplant Rollatini

Roll thin slices of eggplant around a ricotta-and-herb filling and top with a simple, homemade tomato sauce for an Italian-style dish that&rsquos full of the one ingredient Mom will appreciate most: love!

Cauliflower Piccata

Mom&rsquos a vegetarian? She&rsquoll love this hearty, vegetable-forward main. Cauliflower steaks are roasted to perfection and then topped with a mouthwatering wine and caper sauce.

Creamy Peach Salad

Transform basic iceberg lettuce into a sweet-and-savory salad with refreshing chunks of peach, crumbled bits of bacon and a bright, lemony dressing.

Avocado Salad

Drizzle an oil and honey dressing over chunks of avocado and thinly sliced cucumbers for a simple and delicious salad.

Chicken with Pesto Cream

We love Ree&rsquos easy pesto sauce in this dish. It&rsquos thickened with heavy cream, so it has a really luxurious texture. We&rsquore sure Mom&rsquos going to ask you for the recipe!

Spinach Pesto Pasta with Chicken Sausage

It&rsquos hard to beat a classic, like pesto pasta with chicken. This easy-to-make recipe make a great main dish for Mother&rsquos Day lunch.

Rosemary-Garlic Pork Chops with Chickpeas

So you want to cook for mom but don&rsquot want to do a ton of dishes? Try this savory sheet pan meal. Everything cooks together on one pan &ndash and is ready in just 35 minutes.

Strawberry-Endive Salad with Edible Flowers

Instead of buying a bouquet for mom this year, create an arrangement of edible flowers in a colorful salad featuring bright strawberries and toasted walnuts. Just be sure to use flowers that are clearly labeled "edible".

Caesar Salad

Why serve mom a simple Caesar salad when you can serve her one topped with Ree&rsquos garlic knot-inspired fried pizza dough? Mmm!

Chicken Fettuccine Alfredo

Impress mom with a beautiful plate of creamy, cheesy fettuccine. Just be careful once she realizes what a good cook you are, she'll want you to make dinner more often!


The 50 Dishes That Best Represent Every State in America, According to Reddit

Whenever we&aposre looking to avoid key responsibilities, we take a gander over to Reddit and watch people argue. One of the topics that gets people the most riled up, of course, is food𠅎ven more agitating is the topic of regional food. A very popular new AskReddit thread poses a question that has inspired over 24,000 comments to date: "I’m cooking one meal from every state in the United States, what meal best represents your state?"

Naturally, people had opinions, many of which we agree with and many of which we could not disagree more. Below, we&aposre posting the most popular responses for each state, and encourage you to decide for yourself. Just don&apost take your frustration out on us we&aposre merely the messengers. (See the full Reddit thread here if you&aposre looking to do an even deeper dive.)

If you want to attempt making dishes from every state, too, we think that&aposs a fabulous idea. We&aposll link some of our favorite recipes below.

Louisiana: Gumbo or jambalaya

Runner up: Etouffພ ("I feel like Louisiana is the only state where you could get 10 different answers and they&aposd all be correct.")

Indiana: Hoosier breaded pork tenderloin sandwich

Runner up: Sugar cream pie

Maryland: Crab feast with Old Bay seasoning

Wisconsin: Beer brats (with fried onions and sauerkraut options)

North Carolina: Pulled pork sandwich with a vinegar-based sauce (with hushpuppies and coleslaw)