American Cuisine - Page 19

January 3, 2017

Onion Sage Stuffing

"This recipe is easy to make, but more importantly it’s satisfying for all its roasty toasty flavors plus the savory-ness provided by the onions, celery, and chicken stock," says Chef Paul Fehribach of Chicago's Big Jones.

January 3, 2017

How to Make a Twinkie Filling at Home

A “recipe cloner” Todd Wilber reverse-engineers specific foods ingredient by ingredient, until he creates a recipe that recreates the original.

January 3, 2017

Cornbread Oyster Stuffing

"It's kind of a New England meets the South stuffing recipe," says Chef of Louisville, Ky.'s 610 Magnolia.

January 3, 2017

Blackout Donut

The darkest and richest chocolate donuts on Earth.

January 3, 2017

Fresh Jelly Donuts

I love to overfill this donut with fresh jelly.

January 3, 2017

Roast Turkey with Madeira Pan Gravy

Such an easy and spectacular recipe – madeira (not cooking wine; the kind that’s good enough to drink) imparts richness, acidity, and sweetness all at once.

January 3, 2017

April Bloomfield's Porridge

"My granddad used to make the best porridge (oatmeal to you in the States).

January 3, 2017

Sauteed Wild Mushrooms

Esca’s Chef Dave Pasternack's sauteed wild mushrooms goes perfectly with pan-seared striped bass with roasted sweet potatoes.

January 3, 2017

Striped Bass with Sweet Potatoes

Esca’s fish-whisperer chef Dave Pasternack makes an autumnal, perfect-for-the-season pan-seared striped bass with roasted sweet potatoes that might even lure your turkey lovers.

January 3, 2017

Pumpkin Pancakes

Wolfie looooves pumpkin pie the way I love lemons.