American

18th century American macaroni and cheese

When macaroni and cheese landed in America, Bechamel sauce wasn’t part of it. The dish consisted of layers of butter, pasta and cheese, and nothing more. Simple. Pure.

Cook time: 30

Servings: 2 people

Smoked salmon and cream cheese pâté

A chunky spread that be served as a dip or slathered on bread or crackers, this smoked salmon and cream cheese spread can be made ahead, in bulk, and kept in the fridge for a day or two.

Cook time: 0

Servings: 3 cups

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