Americas · Traditional

American cuisine

American cuisine is a collection of Indigenous, African American, immigrant and regional food traditions rather than a single national style. Barbecue, seafood, breads, pies, street food, diner dishes and festival foods tell different stories across the South, North-east, Midwest, West Coast and borderlands.

Explore recipes Build a American menu Wine pairings

Food history

Why American cuisine is worth exploring

American cuisine grew through Indigenous foodways, European colonisation, the forced migration of Africans, expansion across a vast continent and successive waves of immigration. Its identity is regional and continually changing, from barbecue and soul food to New England seafood, Tex-Mex and immigrant neighbourhood cooking.

Why it is famous

Among the dishes and traditions most associated with American cuisine are barbecue, burgers, fried chicken, gumbo, clam chowder, pies, sandwiches, pancakes, Tex-Mex and regional comfort food. They became famous for good reason, but they make more sense when seen as part of a wider food culture shaped by place, season and the way people actually eat at home.

Regional food story

The South includes soul food, Creole and Cajun traditions; Texas has its own barbecue and border food cultures; New England is known for seafood; the Midwest for agricultural comfort food; the Southwest for Indigenous and Mexican influences; California reflects produce-driven cooking and Pacific migration.

How to cook it

Flavours, ingredients and menu ideas

Signature ingredients

The ingredients most closely tied to American cooking include maize, beans, squash, beef, pork, chicken, potatoes, wheat, tomatoes, chillies, dairy, seafood and maple syrup. They form a useful map of the cuisine, although the balance shifts noticeably between coast and interior, city and countryside, and everyday food and celebration cooking.

Cooking style

There is no single American technique. Smoking, grilling, frying, baking and slow braising all matter, and some of the most important dishes came from communities making extraordinary food from limited resources.

Build a menu

Pick a region and tell that story properly. A Southern menu might combine fried or smoked food with greens and cornbread; a New England menu could centre on seafood; a Southwestern table might feature chillies and maize. Finish with a pie, cobbler or regional sweet.

Starters Mains Desserts

Cook by course

American recipes

Start with a starter, choose a main, then finish with a dessert to build a complete country-inspired menu.

Starters

American starters

Pimento Cheese with Benne Crackers

A sharp, creamy Southern pimento cheese served with crisp sesame-rich benne crackers.

Starter 20 mins

Hush Puppies

Golden Southern cornmeal fritters with crisp edges, a tender centre and gentle onion flavour.

Starter 30 mins

Southern Fried Green Tomatoes

Firm green tomatoes in a seasoned cornmeal crust, fried until crisp outside and tangy within.

Starter 35 mins

Maryland Crab Cakes

Maryland-style crab cakes with generous pieces of sweet crab, light seasoning and a crisp golden crust.

Starter 37 mins

Oysters Rockefeller

Oysters baked on the half shell beneath a rich green herb topping and crisp breadcrumbs.

Starter 37 mins

Fry Bread with Wojapi

Warm Indigenous American fry bread served with wojapi, a thick, tart-sweet sauce of crushed berries.

Starter 45 mins

Buffalo Wings

Crisp chicken wings tossed in a sharp, buttery hot sauce and served with celery and blue cheese dip.

Starter 1 hr

New England Clam Chowder

A creamy New England soup packed with tender clams, potatoes, onion and smoky salt pork.

Starter 1 hr

Main courses

American main courses

Maine Lobster Roll

Sweet Maine lobster lightly dressed and packed into a buttered, toasted split-top roll.

Main 25 mins

Green Chile Cheeseburger

A juicy beef burger topped with roasted New Mexico green chiles and melted cheese.

Main 32 mins

Philly Cheesesteak

Thinly sliced griddled beef in a long roll with melted cheese and, optionally, fried onions.

Main 32 mins

Southern Catfish Fry

Cornmeal-crusted catfish fried crisp and served with hush puppies, slaw, lemon and tartar sauce.

Main 35 mins

Sonoran Carne Asada Tacos

Chargrilled beef in warm flour tortillas with salsa, onion, coriander and the flavours of the Sonoran bo…

Main 40 mins

Lowcountry Frogmore Stew

A coastal boil of prawns, corn, potatoes and sausage spread out for sharing.

Main 45 mins

Alaska Salmon with Wild Rice

Roasted salmon glazed with maple and mustard, served with wild rice.

Main 50 mins

Chicken Fried Steak with Cream Gravy

Tenderised beef in a crisp seasoned crust, covered with peppery white cream gravy.

Main 50 mins

Shrimp and Grits

Juicy seasoned shrimp over creamy stone-ground grits, finished with a savoury pan sauce.

Main 50 mins

Chicken and Waffles

Crisp fried chicken served on waffles with maple syrup and hot sauce.

Main 1 hr 10 mins

Cioppino

A San Francisco seafood stew with crab, fish and shellfish in a tomato, wine and garlic broth.

Main 1 hr 10 mins

Nashville Hot Chicken

Crisp fried chicken coated in a fiery cayenne paste and served with white bread and pickles.

Main 1 hr 10 mins

Three Sisters Stew

Corn, beans and squash simmered into a nourishing Indigenous-inspired stew.

Main 1 hr 10 mins

Jambalaya

A one-pot Louisiana rice dish with seasoned meat, sausage, vegetables and bold Creole or Cajun flavour.

Main 1 hr 20 mins

Chicago Deep Dish Pizza

A high-sided Chicago pizza layered with cheese, fillings and chunky tomato sauce inside a crisp buttery…

Main 1 hr 30 mins

Hoppin John with Collard Greens

Black-eyed peas and rice cooked with smoked pork, served with greens.

Main 1 hr 35 mins

Cincinnati Chili Five-Way

Cincinnati’s spiced meat sauce served over spaghetti with beans, onions and a mound of grated cheese.

Main 1 hr 50 mins

Louisiana Chicken and Sausage Gumbo

A dark-roux Louisiana gumbo with chicken, smoked sausage, aromatic vegetables and deep savoury spice.

Main 2 hr 50 mins

Red Beans and Rice

Creamy red beans simmered with smoked sausage and served over rice.

Main 2 hr 50 mins

New Mexico Carne Adovada

New Mexican pork slowly braised in a deep red chile sauce until tender and intensely savoury.

Main 3 hr 30 mins

Yankee Pot Roast

A slow-braised New England-style beef roast with onions, carrots, potatoes and rich pan gravy.

Main 3 hr 55 mins

Kansas City Burnt Ends

Smoked brisket point cubed, sauced and returned to the smoker until sticky.

Main 7 hr 30 mins

Carolina Pulled Pork with Vinegar Slaw

Slow-smoked Carolina pork pulled into strands and served with a sharp vinegar sauce and crunchy slaw.

Main 8 hr 40 mins

Texas Smoked Beef Brisket

Texas beef brisket smoked low and slow until its peppery bark surrounds tender, juicy slices.

Main 12 hr 45 mins

Desserts

American desserts

Banana Pudding

A classic Southern layered pudding of vanilla custard, bananas and soft vanilla wafers.

Dessert 35 mins

Key Lime Pie

A bright Florida Keys pie with tart lime custard, a crisp crumb crust and cool whipped topping.

Dessert 40 mins

Peach Cobbler

Juicy baked peaches beneath a golden biscuit topping, served warm with cream or ice cream.

Dessert 1 hr 5 mins

Pecan Pie

A glossy Southern pecan pie with toasted nuts suspended in a rich caramel-like filling.

Dessert 1 hr 15 mins

Boston Cream Pie

A Boston sponge cake layered with vanilla custard and finished with a glossy chocolate glaze.

Dessert 1 hr 20 mins

Apple Pie

A deep American apple pie with warmly spiced fruit inside a flaky golden double crust.

Dessert 1 hr 30 mins

Smith Island Cake

Maryland’s many-layered cake with thin yellow sponge and cooked chocolate fudge icing.

Dessert 1 hr 35 mins

New York Cheesecake

A tall, dense New York cheesecake with rich cream-cheese filling and a lightly tangy finish.

Dessert 1 hr 40 mins

Wine and drink pairings

What to drink with American food

When pairing wine with American food, match the structure of the dish first: fresh whites for seafood and herbs, medium reds for tomato, spice or roast meat, sparkling wines for fried or salty starters, and sweet or fortified wines for desserts.

Red

Barbera

Bright Italian red with red fruit, low tannin and high acidity. Excellent with tomato, pork, sausages, cheese and heart…

Grape: Barbera Region: Piedmont, Lombardy

Red

Beaujolais / Gamay

Juicy light red with cherry, raspberry and low tannin. Excellent slightly chilled with charcuterie, poultry, pâté, saus…

Grape: Gamay Region: Beaujolais, Loire, Switzerland

Red

Cabernet Sauvignon / Bordeaux

Structured red with blackcurrant, cedar, graphite and firm tannins. Best with roast beef, lamb, steak, rich gravies and…

Grape: Cabernet Sauvignon, Merlot, Cabernet Franc Region: Bordeaux, Napa, Coonawarra, Maipo

Red

Malbec

Plush, dark red with blackberry, plum, cocoa and smooth tannins. Excellent with beef, charred meat, pies and smoky dish…

Grape: Malbec Region: Mendoza, Cahors

Red

Pinot Noir / Burgundy

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef d…

Grape: Pinot Noir, Spätburgunder Region: Burgundy, Oregon, Central Otago, Baden

Red

Sangiovese

Italy’s signature red grape style: bright acidity, red fruit and savoury tannin.

Grape: Sangiovese Region: Tuscany, Romagna, Umbria

Red

Spätburgunder

German Pinot Noir with red cherry, earth and gentle spice. Excellent with pork, sausages, roast poultry, mushroom sauce…

Grape: Spätburgunder / Pinot Noir Region: Baden, Ahr, Pfalz

Red

Syrah / Shiraz

Peppery, dark-fruited red with savoury spice and medium-to-firm tannins. Great with grilled meat, pepper, smoke, sausag…

Grape: Syrah, Shiraz Region: Northern Rhône, Barossa, South Africa

Local beers

American beers

Wine can lead the meal, but local beer tells another story: what people drink in bars, restaurants and shops alongside everyday food.

Explore local beers

Budweiser

Lager 5% ABV

Anheuser-Busch / AB InBev

One of the United States’ most recognisable mainstream beers.

Coors Banquet

Lager 5% ABV

Coors Brewing Company / Molson Coors

A Colorado lager with long-running American identity.

Miller Lite

Light lager 4.2% ABV

Miller Brewing Company / Molson Coors

A major American light lager found across bars and supermarkets.

Sierra Nevada Pale Ale

Pale ale 5.6% ABV

Sierra Nevada Brewing Co.

A landmark American craft pale ale, useful beyond the macro-lager list.

Samuel Adams Boston Lager

Vienna lager 5% ABV

Boston Beer Company

A widely recognised American craft-adjacent lager with national distribution.

Food stories

Articles linked to American recipes

Explore the wider stories behind ingredients, cooking methods, celebrations and national dishes.

Food story

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Food story

Why Meatballs Are Loved Around the World

Meatballs are economical, generous and endlessly local, from Italian polpette and Swedish meatballs to köfte, albondiga…

Food story

Why Fried Rice Became a Global Favourite

Fried rice is thrift, speed and wok skill in one dish, built around yesterday’s rice and whatever the kitchen can offer…

Plan the full table

Build a American menu

Shop according to region. Cornmeal, beans, rice, flour, maple syrup, chillies, barbecue cuts, seafood and seasonal fruit all matter, but not in every dish. For barbecue, meat quality and fuel are more important than bottled sauce; for pies and biscuits, use the correct flour and keep butter or shortening cold.

Open menu builder Meal planner