A Reuben sandwich is a crispy, buttery, and melty American deli classic, featuring layers of corned beef, Swiss cheese, tangy sauerkraut, and creamy Russian dressing, all grilled to perfection on rye bread.

Ingredients (Makes 2 Sandwiches)

For the Sandwich

• 4 slices rye bread (marble rye or dark rye preferred)
• ½ lb corned beef, thinly sliced
• 4 slices Swiss cheese
• ½ cup sauerkraut, drained
• 2 tablespoons butter, softened

For the Russian Dressing (or substitute Thousand Island)

• ¼ cup mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon horseradish
• ½ teaspoon Worcestershire sauce
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 teaspoon pickle relish (optional)

Instructions

1. Make the Russian Dressing

• In a small bowl, mix mayonnaise, ketchup, horseradish, Worcestershire sauce, paprika, garlic powder, black pepper, and pickle relish.
• Stir until smooth and set aside.

2. Assemble the Sandwich

• Butter one side of each rye bread slice.
• On the unbuttered side, spread Russian dressing evenly.
• Layer Swiss cheese, corned beef, sauerkraut, and another slice of Swiss cheese.
• Top with another slice of rye bread (buttered side facing out).

3. Grill the Sandwich

• Heat a skillet or griddle over medium-low heat.
• Cook the sandwich for 3-4 minutes per side until golden brown and the cheese is melted.
• Press gently with a spatula while grilling for even crispiness.

4. Serve & Enjoy!

• Slice in half and serve with pickles, potato chips, or coleslaw.
• Enjoy with a cold drink!

A creamy, rich, and hearty New England Clam Chowder is an American classic. This warm, comforting soup is made with tender clams, potatoes, and a luscious cream base—perfect for a cozy meal!

Ingredients (Serves 4-6)

For the Chowder

• 4 slices bacon, diced
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour (for thickening)
• 2 cups clam juice (from canned clams or bottled)
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• 1 cup whole milk
• 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt & black pepper (to taste)
• 1 tablespoon chopped fresh parsley (for garnish)

For Serving

• Oyster crackers or crusty bread
• Additional bacon bits (optional)

Instructions

1. Cook the Bacon

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
• Remove the bacon and set aside on a paper towel. Leave about 1 tablespoon of bacon fat in the pot.

2. Sauté the Vegetables

• Add butter, onions, and celery to the pot. Sauté for about 5 minutes until softened.
• Stir in the garlic and cook for another 30 seconds until fragrant.

3. Make the Base

• Sprinkle in the flour and stir continuously for 1-2 minutes to make a roux.
• Slowly add the clam juice while stirring to prevent lumps.

4. Simmer with Potatoes

• Add diced potatoes, thyme, and bay leaf.
• Bring to a gentle boil, then reduce to low heat and simmer for 15 minutes or until potatoes are tender.

5. Add Clams and Cream

• Stir in the clams, heavy cream, and milk. Simmer for 5 more minutes, but do not boil.
• Season with salt and black pepper to taste.

6. Serve and Garnish

• Remove the bay leaf, then ladle the chowder into bowls.
• Garnish with chopped parsley, crispy bacon, and oyster crackers.
• Serve hot with crusty bread!

Tips for the Best Clam Chowder

Use fresh clams if available—steam them and use the fresh juice!
Don’t overcook clams; they get rubbery if cooked too long.
For a thicker chowder, mash some of the potatoes before serving.
For extra flavor, add a splash of dry white wine while cooking the onions.

Enjoy your homemade New England Clam Chowder—the ultimate comfort food! Let me know if you need more variations!

Ingredients

For the Pie Crust (Double Crust)

• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, chilled and cut into small cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6-8 tablespoons ice-cold water

For the Apple Filling

• 6-7 medium apples (Granny Smith, Honeycrisp, or a mix)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter (for dotting)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions

1. Prepare the Pie Crust

1. In a large bowl, mix the flour, salt, and sugar.
2. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Slowly add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
4. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Apple Filling

1. Peel, core, and slice the apples thinly.
2. In a large bowl, toss the apples with sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract. Let it sit for 15 minutes.

3. Assemble the Pie

1. Preheat your oven to 425°F (220°C).
2. Roll out one disk of dough on a floured surface to fit a 9-inch pie pan.
3. Transfer the dough to the pie dish and trim any excess overhang.
4. Pour the apple filling into the crust and dot with small pieces of butter.
5. Roll out the second disk of dough and place it over the filling. Trim and crimp the edges to seal.
6. Cut slits in the top crust or make a lattice pattern to allow steam to escape.
7. In a small bowl, beat the egg with milk and brush over the pie crust for a golden finish.

4. Bake the Pie

1. Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
2. Reduce the temperature to 375°F (190°C) and bake for another 35-40 minutes until the crust is golden brown and the filling is bubbly.
3. If the edges brown too quickly, cover them with foil or a pie shield.

5. Cool and Serve

1. Let the pie cool for at least 2 hours before slicing to allow the filling to set.
2. Serve warm with vanilla ice cream or whipped cream for the ultimate American apple pie experience!

Tips for the Best Apple Pie

• Use a mix of apples for the best balance of tartness and sweetness.
• Chill the dough to ensure a flaky crust.
• Bake on a lower oven rack to ensure the bottom crust is fully cooked.
• Brush with egg wash for a golden, glossy finish.