Health Related

10 of the Best Traditional American Recipes You Must Try


American popular culture is indeed popular, not only in the United States of America, but all over the world. The USA has dominated the world not only politically and economic-wise, but also culturally – from movies, art, music, and cuisine.

There is a rich diversity in food preparation throughout the U.S. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of a large number of new ingredients and cooking styles. This variety continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from additional foreign nations.

In this article, we will tackle the traditional cuisine one will most likely experience in every traditional American home. We included the recipe, too, so you could enjoy the best traditional American food in the comfort of your home anywhere in the world! Have fun!

1. Creamy Potato Salad With Bacon

Homemade potato may be a little boring, herby, and tangy, but you can make it merrier with the addition of crunchy bacon bits. They’ll add a smoky twist to your potato salad!

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INGREDIENTS

  • 3 pounds small red new potatoes (about 24)
  • Kosher salt and black pepper
  • 8 slices bacon
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoons white wine vinegar
  • 4 stalks celery, thinly sliced
  • ½ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh tarragon

DIRECTIONS

  1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
  3. In a large bowl, whisk together the mayonnaise, sour cream, vinegar, ¾ teaspoon salt, and ½ teaspoon pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.

This recipe was prepared by Kate Merker.

2. Parsleyed Corn on the Cob

Barbeque for the weekend family picnic? Well, in traditional American cuisine, corn on the cob is a traditional barbecue accompaniment. This accompaniment is easily upgraded with chopped parsley and melted butter. Hmmm. Yum yum!

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INGREDIENTS

  1. 6 ears corn, shucked and halved
  2. 4 tablespoons butter, melted
  3. 1/4 cup fresh flat-leaf parsley leaves, roughly chopped
  4. Kosher salt and black pepper

DIRECTIONS

  1. Bring a large pot of water to a boil. Add the corn and simmer just until tender, 3 to 5 minutes. Drain and transfer to a serving dish.
  2. Pour the butter over the corn and sprinkle with the parsley, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Serves 6 persons.

This recipe was prepared by Frances Boswell and Sara Quessenberry.

3. Baked Beans

Nothing beats old-fashioned. But who doesn’t love the modern ways of living? Add some modern twist to this old-fashioned baked beans by adding brown sugar and molasses to enrich it with a delicious caramelized flavor.

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INGREDIENTS

  • 1pound dry navy or soldier beans
  • ⅓ cup molasses
  • ⅓ cup apple cider vinegar
  • 1 teaspoon dry mustard
  • ½ cup dark brown sugar, firmly packed
  • ¼ teaspoon freshly ground black pepper
  • 1large white onion, quartered
  • ¼ pound salt pork or slab bacon, cut into 1 1/2-inch chunks

DIRECTIONS

  1. Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
  2. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
  3. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.
  4. Serves 6 to 8 persons.

This recipe was prepared by John Boswell.

4. Rosemary Corn Bread

Cornbread smells like corn and bread. It’s basic. It’s boring. But you can add some rejuvenating character to it. Dried rosemary can do that trick – it has a pungent aroma and flavor.

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INGREDIENTS

  • 28 1/2-ounce boxes corn-bread mix
  • 2 eggs, slightly beaten
  • 18-ounce container plain yogurt
  • 27-ounce cans whole-kernel corn, drained
  • 1 tablespoon dried rosemary leaves

DIRECTIONS

  1. Heat oven to 400º F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
  2. Stir all the ingredients together. Spoon the batter into the prepared pan.
  3. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
  4. When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.) To serve, thaw and reheat in the foil in a 325º F oven for 10 minutes or until heated through.
  5. Makes about 24 persons.

This recipe was prepared by Jane Kirby.

5. Classic Deviled Eggs

This is not your typical hard-boiled eggs; these are bedeviled eggs – excellent appetizer!

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INGREDIENTS

  • 6 hard-boiled eggs, peeled
  • 3 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 2 teaspoons Dijon mustard
  • Lemon juice
  • Salt
  • Paprika

DIRECTIONS

  1. Make hard-boiled eggs.
  2. Cut 6 eggs in half, lengthwise.
  3. Remove the yolks and blend them by hand with mayonnaise, plain yogurt, Dijon mustard, a squirt of lemon juice, and salt to taste.
  4. Spoon the mixture back into the whites. Dust with paprika.
  5. Serves 6.

This recipe was prepared by Melissa Clark.

6. Easy Drop Biscuits

Biscuits are excellent side dish. Now, make that smooth, buttery biscuits!

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INGREDIENTS

  • 2 cups all-purpose flour, spooned and leveled
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup whole milk

DIRECTIONS

  1. Heat oven to 400° F. In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.
  2. Drop 6 large mounds of the dough (about ½ cup each) onto a baking sheet. Bake until golden, 18 to 20 minutes.
  3. Makes about 6 biscuits.

This recipe was prepared by Abigail Chipley.

7. Meat Loaf

Meat loaves are a staple in every occasion. This time, get your meat loaf a makeover with shredded Italian cheese and a barbecue sauce glaze.

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INGREDIENTS

  • 1 ½ pounds ground beef
  • 12-ounce envelope onion soup mix
  • 1 cup shredded Italian cheese blend
  • 1 cup fresh flat-leaf parsley, chopped (optional)
  • 2eggs
  • 1 ½ cups saltines (about 4 ounces), finely ground
  • ⅓ cup water
  • ½ cup barbeque sauce (optional)

DIRECTIONS

  1. Heat oven to 400° F. In a large bowl, combine the beef, soup mix, cheese, parsley (if using), eggs, and saltines. Add the water and combine.
  2. Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes.
  3. If using barbecue sauce, remove the meatloaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.
  4. Serves 4.

8. Not-So-Sloppy Joes

This may be a food for kids, but this is for grown-ups, too. Try this mix of earthy spices and fresh vegetables. This is good for you.

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INGREDIENTS

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 pound ground beef
  • 16-ounce can tomato paste
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
  • ⅛ teaspoon cinnamon
  • 4 hamburger buns, toasted
  • ½ cup grated Cheddar
  • ½ cup sour cream

DIRECTIONS

  1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes.
  2. Add the ground beef and brown, about 5 minutes.
  3. Stir in the tomato paste, chili powder, cumin, salt, black pepper, and cinnamon. Simmer, stirring occasionally, until thickened slightly, about 12 minutes.
  4. Spoon onto the buns. Sprinkle each with the Cheddar and top with a dollop of the sour cream.
  5. Serves 4 persons.

This recipe was prepared by Sara Quessenberry.

9. Hamburgers With Oven Chips

The simple, well-seasoned hamburger is undoubtedly a traditional and an iconic American food. Add some twist with freshly-baked and crunchy oven chips!

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INGREDIENTS

  • 1 pound new potatoes, sliced 1/8 inch thick
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • 1 pound ground beef
  • 4 hamburger buns
  • ¼ cup mayonnaise
  • 1 pickle, sliced
  • 1 small head butter lettuce
  • 1 beefsteak tomato, sliced

DIRECTIONS

  1. Heat oven to 400° F.
  2. In a bowl, toss the potatoes and oil. Spread on a baking sheet and roast, stirring occasionally, until crisp, about 30 minutes. Sprinkle with ¼ teaspoon salt.
  3. Meanwhile, heat a grill or grill pan to medium.
  4. Shape the beef into four 1-inch-thick patties. Season with ½ teaspoon each salt and pepper. Cook to desired doneness, about 3 minutes per side for medium.
  5. Transfer the patties to buns and top with the mayonnaise, pickle, lettuce, and tomato. Serve with the chips.
  6. Serves 4.

This recipe was prepared by Sara Quessenberry.

10. Salty Dogs

Hotdog, mustard, bacon, bread-and-butter pickles equals sweet and salty hotdog in buns!

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INGREDIENTS

  • 4 hot dogs
  • 4 hot dog buns
  • 3 tablespoons yellow mustard
  • ⅓ cup bread-and-butter pickle slices
  • 4 slices cooked bacon, crumbled

DIRECTIONS

  1. Cook the hot dogs according to the package directions.
  2. Split and toast or grill the buns.
  3. Place the hot dogs in the buns and, dividing equally, top with the mustard, pickles, and bacon.
  4. Serves 4.

This recipe was prepared by Sara Quessenberry.

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