Recipes from American Flavor

American Flavor by Andrew Carmellni

In American Flavor, Andrew Carmellini—two time James Beard Award winner, acclaimed author of Urban Italian, and executive chef-owner of the hit New York City restaurants Locanda Verde and The Dutch—offers a magnificent collection of delicious, innovative, down-to-earth recipes and stories that get at the soul of how we eat today. Inspired by both traditional regional cuisines and the multicultural neighborhoods, global eateries, and ethnic groceries that dot the American landscape American Flavor combines a United Nations of cultural influences into scrumptious dishes that are a cornucopia of delights for armchair foodies, fans of super chefs Mario Batali, Joe Bastianich, and Nate Appleman, and cooks at every skill level who appreciate real American food 21st century-style: sophisticated but down-to-earth, rustic but refined, and always deeply flavored and delicious.

A sliced Korean steak on a rimmed baking sheet with a knife resting on the sheet and bowls of kimchi and daikon nearby.

Korean Steak

This isn’t quite bulgolgi, the classic Korean barbecue. But this little number is salty, sweet, and quite reminiscent of its longer-marinated inspiration.

  • (3)
  • 20 M
  • 1 H, 10 M
  • 8
Cast-iron skillet with a Dutch baby--a popover pancake--topped with powder sugar on a set breakfast table

Dutch Baby

Everyone who’s made this little lovely is lauding it as the airiest, most perfect puffed pancake they’ve met.

  • (8)
  • 5 M
  • 30 M
  • 61
A cut root beer cake on a pewter platter with a slice on a decorative plate in front.

Root Beer Cake

This fetching cake contains sugar and spice and everything nice, yes, but it also has its share of sass. As in, sassafras.

  • (1)
  • 45 M
  • 1 H, 45 M
  • 9