American

Blondies (butterscotch brownies) with peanut butter and chocolate chips

Made with dark chocolate morsels, pecans and Reese’s peanut butter morsels, I baked these butterscotch brownies for my husband's birthday many years ago. He loves butterscotch brownies, you see.

Cook time: 20

Servings: 12 brownies

Clam Chowder

Shucked clams, carrot, potato, celery, onion and heavy cream make a scrumptious pot of soup.

Cook time: 40

Servings: 4 people

Chinese American-style bang bang bang chicken

It bears nothing in common with its Chinese ancestor except for the spicy chili-based sauce, but this dish of fried chicken fillets tossed in sweet chili mayo is just as satisfying.

Cook time: 6

Servings: 4 people

Marbled butterscoth and chocolate brownies

Easy-to-make (no, you don’t have to prepare the butterscotch and choocolate batters separately) and budget friendly, these two-tone brownies make an ideal holiday food gift or potluck contribution.

Cook time: 40

Servings: 16 brownies

Brighten up your holiday table with this lovely dessert. I recommend baking it a day ahead. Keep in the fridge in a tightly covered container (chilling firms it up and makes cutting easier, and the bars come out cleaner and neater) then cut into rectangles or squares just before serving.

Cook time: 30

Servings: 36 dessert bars

Cajun-style jambalaya

A one-pot savory rice dish that falls within the definition of pilaf / pilau (rice cooked in broth), jambalaya derives its flavors from Cajun seasoning, Andouille sausages and the holy trinity of onion, celery and bell pepper. Unlike its Creole counterpart, Cajun jambalaya contains no tomatoes. The meats are seared and the browned bits that stick to the pan give the dish its distinctive color.

Cook time: 40

Servings: 8 people