• Top American foods to try

    Whenever somebody mentions American food, all that comes to our mind is “fast, junk, processed, something ready to eat and super easy to make.” Americans are fond of savoury and lip smacking dishes and they make sure that they satisfy their taste buds to the fullest. They do not know how to compromise when it comes to their culinary desires. Perhaps, this is the reason American cuisine is known for its delicious food items, some of which are listed below.

  • SwankCook's Top 50 Football Tailgating Recipes Browse SwankCooks's best tailgating recipes

    Top 50 Football Tailgating Recipes 1. Fondue Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each Gruyère and Emmentaler cheese; add salt, pepper and nutmeg. Serve hot with apples and bread 2. Tahini Dip Puree 1/2 cup tahini (sesame paste), the juice of 2 lemons, 2 teaspoons ground cumin and 1 minced garlic clove. Drizzle in 1/2 cup hot water; puree until smooth. 3. Hummus Make a half batch of Tahini Dip (No. 2); puree with 1 can chickpeas, 3 tablespoons olive oil and 1/2 cup hot water. 4. Red Pepper Hummus Make a half batch of Tahini Dip (No. 2); puree with 1 can chickpeas, 3 tablespoons olive oil, 1/2 cup roasted red peppers and 1/2 cup hot water. 5. Fried-Chickpea Hummus Make Tahini Dip (No. 2); puree with 1/2 can chickpeas. Microwave until warm. Fry the other 1/2 can chickpeas in olive oil; season with salt and pepper. Top the hummus with the fried chickpeas, red pepper flakes and chopped parsley. 6. Edamame Hummus Make a half batch of Tahini Dip (No. 2). Puree with a 16-ounce bag of thawed shelled edamame and 1/3 cup olive oil; add enough water until smooth. 7. Charred-Tomato Salsa Broil 2 tomatoes until charred, then cool and core. Pulse in a food processor with 1 minced jalapeno, 1 scallion, 1 garlic clove and 1 tablespoon fresh mint. Season with salt. 8. Deviled Dip Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives. 9. Pimiento-Cheese Dip Mix 1/2 pound each grated cheddar and pepper jack, 1/4 cup each mayonnaise and sour cream and 2 tablespoons diced pimientos. Season with hot sauce and onion and garlic powders. 10. Eggplant Caviar Roast 1 eggplant at 400 degrees F until tender, 45 minutes, then peel and chop. Mix with 2 tablespoons each olive oil and parsley, the juice of 1 lemon, 1 chopped garlic clove, and salt and pepper. 11. Caponata Make Eggplant Caviar (No. 10). Sauté 1/2 cup each chopped celery, red bell pepper, tomato and red onion in olive oil, then stir in 2 tablespoons sherry vinegar and 2 teaspoons sugar; mix with the Eggplant Caviar. Stir in 2 teaspoons capers. 12. Olive Tapenade Pulse 1 cup black olives, 3 anchovies, 2 tablespoons each olive oil and capers, 1 tablespoon each lemon juice and parsley, 1 teaspoon fresh thyme and 1 garlic clove in a food processor. 13. Tomato Tapenade Make Olive Tapenade (No. 12) with 2 cups oil-packed sun-dried tomatoes instead of olives. Use white wine vinegar in place of the lemon juice and basil instead of thyme. Thin with water. 14. Clam Dip Puree 2 cans clams with 8 ounces cream cheese, a handful of parsley, 1/2 cup each cottage cheese and mayonnaise, 1/2 chopped onion, 2 tablespoons clam juice and 1/2 teaspoon celery salt. Add the zest and juice of 1 lemon, and salt and pepper. 15. Romesco Dip Puree 1/2 cup toasted almonds, 2 roasted red peppers, 2 chopped seeded tomatoes, 1 garlic clove, 1 slice toast and 1 teaspoon smoked paprika. Add 2 tablespoons sherry vinegar and 1/4 cup olive oil; puree. 16. Refried-Bean Dip Sauté 1/2 chopped onion, 2 chopped garlic cloves and 2 teaspoons ground cumin in olive oil. Add 2 cans pinto beans and salt; mash, adding chicken broth until creamy. 17. Tzatziki Mix 1 grated peeled cucumber, 2 cups Greek yogurt, 1 small minced garlic clove and 1 tablespoon each chopped mint, dill and white wine vinegar. 18. Spicy Raita Make Tzatziki (No. 17) without dill and vinegar. Add 1 diced jalapeno, 1 diced tomato, 1/2 teaspoon ground cumin and 1 tablespoon chopped cilantro. prop stylist: Marina Malchin 19. Baked Ricotta Mix 1 cup ricotta, 1 teaspoon each chopped sage and lemon zest, and salt and pepper. Bake in an oiled ramekin at 300 degrees F, 20 minutes. 20. Herb Mayonnaise Blanch 2 cups mixed fresh herbs in boiling water, 30 seconds. Puree with 1/4 cup mayonnaise, 1 tablespoon sour cream, 2 tablespoons mango chutney and 1/2 teaspoon salt. Add a splash of lime juice. 21. Salsa Verde Puree 1 cup each parsley and basil, 3 chopped scallions, 2 tablespoons capers, 1 tablespoon red wine vinegar, 2 anchovies, 2 garlic cloves and 1/3 cup olive oil. Season with salt; thin with water as needed. 22. Slow-Cooker Spinach Dip Mix 1 cup grated smoked mozzarella, 1/2 cup grated Parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours. 23. Pepper-Rosemary Dip Saute 1 minced garlic clove in 1/4 cup olive oil. Puree 1/2 cup jarred piquillo peppers, 1 teaspoon chopped rosemary, 11 ounces goat cheese, half of the garlic oil, and salt and pepper; top with more garlic oil. 24. Peanut Dip Scoop the cream from a can of coconut milk. Mix with 1 cup coconut milk, 1/3 cup peanut butter, 2 tablespoons red curry paste, 2 tablespoons brown sugar and 1 tablespoon each soy sauce and lemon juice. 25. Hot Crab Dip Mix 8 ounces each crabmeat and cream cheese, 1/4 cup heavy cream, 1/2 cup each Parmesan and muenster, a splash of lemon juice, 1 minced garlic clove and a pinch of pepper in a baking dish. Add 1/2 cup mixed basil, parsley and chives. Bake at 375 degrees F, 30 minutes. 26. Green Chutney Puree 1 inch ginger, 3 chopped scallions, 1 cup each mint and cilantro, 1/2 cup plain yogurt, 1 chopped jalapeno and a splash of lime juice. Add salt; thin with water. Serve with naan. 27. Green-Goddess Dip Puree 4 anchovies, 1 garlic clove and 2 tablespoons each chopped basil, chives, tarragon, parsley and dill. Mix with 1 cup each sour cream and mayonnaise. Add salt, pepper and lemon juice to taste. 28. Spinach-Walnut Dip Puree 2 cups spinach and 1 garlic clove. Mix with 3/4 cup Greek yogurt, 1/4 cup finely chopped walnuts, 1 teaspoon each chopped tarragon, dill and cilantro, 1/2 teaspoon red pepper flakes and a pinch of salt. 29. Onion Dip Saute 1 each chopped yellow and red onion in olive oil over low heat until caramelized, 30 minutes; cool. Mix with 1 1/2 cups sour cream, 3/4 cup mayonnaise and chopped chives and scallions. Add Worcestershire sauce, salt and pepper. 30. Blue Cheese Dip Puree 1 1/2 cups sour cream, 3/4 cup mayonnaise and 1/2 pound blue cheese. Add chopped chives, a dash of Worcestershire sauce, and celery salt and pepper to taste. 31. Wasabi Dip Combine 2 tablespoons wasabi powder and 2 tablespoons water, then set aside 20 minutes. Mash with 8 ounces each cream cheese and ricotta and 3 tablespoons each mirin (rice wine) and rice vinegar. 32. Roasted Garlic-Bacon Dip Cut the tops off 2 heads garlic, drizzle with olive oil, wrap in foil and bake at 400 degrees F until tender, 45 minutes. Make Onion Dip (No. 29) using the roasted garlic pulp in place of the sautéed onions. Add 6 slices chopped crisp bacon. 33. Tomato Chutney Toast 1 teaspoon each coriander, fennel and cumin seeds in vegetable oil. Add 2 pounds chopped tomatoes, 2 tablespoons each tomato paste and grated ginger, and a pinch each of curry powder, cayenne, sugar and salt. Saute until thick. Serve with flatbread. 34. Horseradish Dip Mix 1 pound grated cheddar, 1 grated apple and 1/4 cup each mayonnaise, sour cream, horseradish and beer. Add 1 teaspoon each Dijon mustard and Worcestershire sauce. Season with onion and garlic powders. 35. Bagna Cauda Melt 1 stick butter with 1/2 cup olive oil. Add 5 chopped garlic cloves and 8 chopped anchovies; mash. Serve warm with crudites. 36. Aioli Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Serve with crudites.

  • The Most Popular Traditional Food in Usa

    Fast, easy, processed and preserved... What most people think about the American foodies eat. Although fast-food restaurants are very common. It's a common saying " Excess of anything is bad" even it's junk food. That's why Health Professionals and the government of the USA recommend that everyone should eat from different varieties of food. With the onset of Modernism, life has become far more hectic, busy and complicated, people have become a junkie which makes them devoid of healthy nutrients. SWANKCOOK is one the restaurant in the USA, where u can dine in to have the best of traditional USA dishes enriched with calories and nutrients. Our main motives are to help you be on the track of day-to-day activities.   

  • Best Local Healthy Food Start Up SwankCook And Meal Delivery Services in California

    'A healthy diet is a solution to many Health Care problems, says CEO Greg Spates of fast growing start up SwankCook. Looking to lose some weight? need dietary food solution and are very rare to find? In need of food that contains proper calorie intake, so that you don't have to think again before you eat.      Food delivery services are like a boon for a busy professional, business Travelers and families who need to stay on track. SwankCook.com takes pride in our services, to serve in the entire State Of California. We try to discover how to improve the quality of healthy foods which would increase athletic performances. Do not go long without eating. Never let starve yourself. Grab  a healthy snack, order from our services without any delay. We offer a wide range of selection in meals and contains multiple plans that could Run according to your goals and also accommodate your schedule. Foods are in the hand of top local chefs and bakers which will deliver directly to your doorstep. All chefs use the highest quality ingredient to ensure a well-balanced healthy meal without sacrificing taste.