Find more about american combined with these topics:
- healthful (232)
- dinners (205)
- quick & easy (173)
- event planning (112)
- potlucks (76)
- sides (67)
- lunches (63)
- appetizers (58)
- parties (50)
All About "american"
Buttermilk Biscuits
Nothing like a basket of hot, flaky biscuits to accompany a home-cooked dinner. You can also use these biscuits to top a chicken potpie or for strawberry shortcake.
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Potato & Sweet Potato Torte
Layers of potatoes and sweet potatoes meld into an impressive vegetable "cake" that forms a golden crust during baking. Serve as a vegetarian centerpiece or with roast poultry or pork.
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Southwestern Steak & Peppers
This juicy spice-crusted steak gets finished with a dynamite sauce made with an unusual ingredient--coffee, which adds depth and richness to the dish. Slice the steak very thinly across the grain to ensure the most tender results.
Read MoreCrab Cake Burgers
These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches.
Read MoreThe EatingWell Tuna Melt
Here’s our updated version of the classic—and great proof that you can have your, well, melt and eat it, too, even if you’re building a healthy lifestyle. How about a tossed green salad on the side?
Read MoreFettuccine with Shiitake Mushrooms & Basil
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
Read MoreAlmond-Crusted Chicken Fingers
Rather than a heavy coating, these chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll have the kids forgetting about fast food and begging for this dinnertime treat.
Read MoreShaker-Style Smoked Chicken Thighs
Based on a recipe of the Shakers, a Quaker splinter group that flourished in the Eastern U.S. in the mid-19th century, this marinade derives its flavor from a hefty jolt of cider vinegar and lots of chopped shallots. Apple-wood...
Read MoreOven Barbecued Brisket
A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it’s baked. Here we use a full-flavored, smoky barbecue dry rub, then it’s slowly baked and basted.
Read MoreButtermilk-Herb Mashed Potatoes
Simmering a garlic clove with the potato infuses it with flavor. Use whatever fresh herbs you have in your refrigerator.
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