American recipes

Choosing a american recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Hot honey chicken sandwiches with crunchy slaw

  Preparation takes 42 minutes. Cooking takes 51 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: raw boneless, skinless chicken thighs, cultured buttermilk, fine salt, smoked paprika, ground black pepper. Equipment: Heavy, high-sided frying pan approximately 26 cm across, at least 4 litres capacity, with room for two flattened thighs without touching, Oil thermometer and instant-read food probe, Covered marinating container, Chopping board and knife, Grater, Wide dredging dish and tray for coated raw chicken, Wire rack over a baking tray, kept for cooked chicken, Slaw bowl and small dressing bowl, Dry frying pan for toasting buns, Small saucepan, Tongs, dry metal skimmer and separate clean utensils for cooked chicken, Suitable lid to keep nearby when frying.

  Kitchen tip: The two-batch schedule assumes two thighs fit without touching. If your pan is smaller, fry singly and allow extra time; do not crowd the oil.

• Garlic Herb Roasted Chicken with Spring Vegetables

  Preparation takes 20 minutes. Cooking takes 70 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: chicken, patted dry, baby carrots, new potatoes, halved, asparagus, trimmed and cut into 5 cm pieces, garlic, minced. Equipment: oven, roasting pan or large shallow baking dish, kitchen knife, cutting board, measuring spoons, tongs.

  Kitchen tip: Ensure the chicken is fully thawed before cooking to allow even cooking throughout.

• Roasted Autumn Mushroom and Sage Chicken Thighs

  Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs), mixed autumn mushrooms (such as cremini, shiitake, oyster), cleaned and sliced, olive oil, garlic, thinly sliced, fresh sage leaves, roughly chopped. Equipment: oven, large roasting pan or cast iron skillet, mixing bowl, knife, cutting board, tongs.

  Kitchen tip: For best flavor and safety, use a meat thermometer to ensure chicken thighs reach 74°C (165°F) internally.

• Seared Herb-Crusted Pork Chops with Roasted Autumn Vegetables

  Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: pork chops (bone-in or boneless, about 2.5 cm/1 inch thick), fresh rosemary, finely chopped, fresh thyme leaves, finely chopped, fresh parsley, finely chopped, olive oil, divided. Equipment: oven, baking sheet, large skillet or frying pan, mixing bowl, knife, cutting board, tongs, meat thermometer.

  Kitchen tip: Use a meat thermometer to avoid overcooking pork; 63°C (145°F) internal temperature is safe and juicy.

• Honey Mustard Glazed Pork Tenderloin with Roasted Autumn Vegetables

  Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: pork tenderloin (about 500 g / 1.1 lbs), Dijon mustard, honey, garlic, minced, apple cider vinegar. Equipment: oven, baking tray, mixing bowl, measuring spoons, kitchen knife, cutting board, small bowl, whisk or fork.

  Kitchen tip: Use a meat thermometer to avoid overcooking pork; it should read 63°C (145°F) when safely done.

• Herbed Lemon Chicken Thighs with Roasted Spring Vegetables

  Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs), olive oil, divided, fresh lemon, garlic, minced, fresh parsley, chopped. Equipment: large bowl, measuring spoons, knife, cutting board, baking sheet or cast iron skillet, oven, tongs, small saucepan (optional).

  Kitchen tip: Marinate the chicken for at least 15 minutes but no longer than 2 hours to avoid the lemon juice 'cooking' the meat.

• Autumn Roasted Chicken Thighs with Root Vegetables

  Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, carrots, peeled and cut into 2.5 cm (1 inch) pieces, parsnips, peeled and cut into 2.5 cm (1 inch) pieces, sweet potatoes, peeled and cut into 2.5 cm (1 inch) cubes, garlic, minced. Equipment: oven, baking sheet or roasting pan, mixing bowl, measuring spoons, knife, cutting board.

  Kitchen tip: For extra crispy skin, pat chicken thighs dry and avoid overcrowding on the pan.

• Rosemary Garlic Roasted Pork Tenderloin with Autumn Vegetables

  Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: pork tenderloin (about 450–500 g / 1 to 1.1 lbs), garlic, minced, fresh rosemary, chopped, olive oil, divided, carrots, peeled and cut into 3 cm (1 inch) pieces. Equipment: oven, baking sheet or roasting pan, knife, cutting board, meat thermometer, mixing bowl.

  Kitchen tip: Use a meat thermometer to ensure pork is cooked to a safe internal temperature of 636C (1456F) followed by resting.

• Pan-Seared Salmon with Spring Vegetable Medley

  Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 2 servings. Key ingredients: salmon, skin-on, asparagus, trimmed and cut into 5 cm pieces, snap peas, trimmed, baby carrots, halved lengthwise, garlic, minced. Equipment: frying pan, tongs, knife, cutting board, spatula, plate.

  Kitchen tip: Dry the salmon skin thoroughly before cooking to ensure crispiness.

• Honey-Mustard Glazed Pork Chops with Roasted Autumn Vegetables

  Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: pork chops (about 2.5 cm thick, bone-in or boneless), Dijon mustard, whole grain mustard, honey, olive oil, divided. Equipment: oven, large roasting pan or baking sheet, mixing bowl, measuring spoons, basting brush, meat thermometer (recommended).

  Kitchen tip: Use a meat thermometer to ensure the pork chops reach a safe internal temperature of 63°C (145°F) followed by a 3-minute rest.

• Autumn Harvest Chicken Skillet

  Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 700 g / 1.5 lbs), butternut squash, peeled and cut into 2.5 cm (1-inch) cubes, Brussels sprouts, trimmed and halved, olive oil, fresh sage leaves. Equipment: large oven-safe skillet (cast iron preferred), chef’s knife, cutting board, measuring spoons.

  Kitchen tip: Ensure chicken skin is patted dry for optimal crispiness when searing.

• Roasted Autumn Vegetable and Herb-Crusted Chicken Thighs

  Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 150g / 5 oz each), gluten-free breadcrumbs, fresh parsley, finely chopped, fresh rosemary, finely chopped, fresh thyme leaves. Equipment: oven, large roasting tray, mixing bowl, measuring spoons, knife, cutting board.

  Kitchen tip: For extra crisp skin, leave the chicken uncovered in the fridge for up to 1 hour before cooking to dry the skin.