American cuisine is heavily influenced by traditional European dishes.
These adaptations, driven by local tastes and ingredients, often transform the original recipes into creations that are distinctly American. Over time, these reimagined dishes have taken on new identities, sometimes becoming so distinct that they barely resemble their European roots.
Let’s explore how classic European dishes have been Americanized.
Pizza
Originally from Italy, pizza in America has transformed significantly, with variations like Chicago-style deep dish and New York-style thin crust. These adaptations often feature more toppings and cheese than traditional Italian pizzas. The American love for customization has made pizza a canvas for innovation, from barbecue chicken to pineapple toppings.
Croissants
In France, croissants are typically light, airy, and minimally adorned, but in the U.S., they have been reinvented as sandwich bases stuffed with everything from eggs to turkey. American bakeries also often make them sweeter, adding chocolate and almonds or even turning them into decadent pastries like “cronuts,” a cross between a croissant and a doughnut.
Greek Yogurt
Greek yogurt in America has diverged from its Mediterranean origins to become a sweeter, often fruit-infused product. U.S. brands have popularized mix-in toppings like granola and honey, moving away from the traditional plain, tart flavor.
Pasta
While pasta in Italy is often served as a first course, in smaller portions, and with a focus on the quality of ingredients, American versions typically serve it as a hearty main dish. Ingredients such as meatballs, chicken, and a heavy hand of garlic and sauce are common, making it richer and more filling.
Sushi
Traditional Japanese sushi is known for its emphasis on the freshness of its fish and the skill of its preparation. In America, sushi has evolved into a more accessible form with the creation of rolls filled with a variety of ingredients like cream cheese, deep-fried tempura, and even fruits.
Beer
European beers, particularly those from Belgium and Germany, are known for their strict brewing laws and traditional methods. American craft breweries have taken a more experimental approach, introducing bold flavors such as pumpkin, chocolate, and coffee.
Baguettes
In France, a baguette is a staple, characterized by its crusty exterior and soft, airy interior. In the U.S., baguettes are often denser and used as sandwich bread, diverging from their traditional French role at the dining table. The American version typically incorporates more sugar and butter.
Fish and Chips
The British classic has been Americanized by often being served with thicker cuts of fish, more batter, and a side of coleslaw or even tartar sauce instead of just plain malt vinegar. Additionally, the types of fish used may vary widely in the U.S., with everything from cod to tilapia.
Cheesecake
Originally from Greece, cheesecake was simple and honey-sweetened. New York-style cheesecake has added cream cheese for a richer texture and a graham cracker crust for a sweet and crunchy base. This heavier, creamier version is a quintessential American dessert, often topped with fruit or even chocolate.
Coffee
Italian espresso is small, strong, and typically consumed quickly, standing at a bar. In contrast, American coffee culture popularized by chains like Starbucks often involves large, milky versions flavored with syrups and spices, making it less as a quick pick-me-up and more as a leisurely, indulgent drink.
Meatballs
In Italy, meatballs (polpette) are usually served on their own or in soups, small and with subtle seasoning. In America, meatballs are typically larger, heavily spiced, and served over spaghetti with marinara sauce. This adaptation has made spaghetti and meatballs a comfort food staple.
Garlic Bread
Traditional Italian garlic bread consists simply of bread with garlic rubbed on it, perhaps with a bit of olive oil. American garlic bread doubles down on indulgence with copious amounts of butter, garlic, cheese, and sometimes additional herbs baked until crispy.
Macarons
French macarons are known for their delicate flavors and light texture. In the U.S., macarons often appear in bolder, unconventional flavors like birthday cake, cotton candy, and even savory versions like bacon.
Quiche
In France, quiche is a light, custardy pie with a balance of egg, cream, and a hint of cheese. American versions tend to add more ingredients, such as bacon, spinach, and a variety of cheeses, making it denser and heartier.
Pesto
Traditional Italian pesto is a simple sauce made from basil, garlic, pine nuts, Parmesan, and olive oil, often used with pasta or bread. In America, pesto is used more liberally as a spread, dip, or salad dressing, and ingredients might include substitutes like walnuts or almonds and additional elements like sun-dried tomatoes.
Tiramisu
Tiramisu in Italy is made with mascarpone, espresso, ladyfingers, and a touch of alcohol like Marsala wine or rum. The American spin on this dessert can include variations with different types of alcohol, additional flavors like chocolate or fruit, and even non-traditional forms like tiramisu cakes or cupcakes.
Gyros
Originally from Greece, gyros in America often include ingredients not typically found in the traditional version, such as lettuce, tomatoes, and a variety of sauces besides the classic tzatziki. The meat may also be different, with American gyros sometimes using ground meats instead of slices from a vertical rotisserie.
Falafel
Falafel, brought to America primarily by Middle Eastern immigrants, has been adapted into wraps and salads far beyond the traditional pita sandwich. In the U.S., falafel is often served with ingredients like avocado, sun-dried tomatoes, and even sriracha sauce.
Borscht
This Eastern European beet soup is traditionally served hot with a dollop of sour cream and dill. In America, it is often chilled and can be found pre-packaged in supermarkets, with variations including the addition of meat or other vegetables, diverging from the original vegetarian recipe. This adaptation reflects the American trend towards convenience and ready-to-eat meals.
Moussaka
While traditional Greek moussaka includes layers of eggplant and minced meat topped with béchamel sauce, the American version might substitute some of the more traditional ingredients with readily available alternatives like potatoes or different types of meat. It is also often served in larger portions, making it a heartier dish.
Schnitzel
In Germany and Austria, schnitzel is traditionally made with veal or pork and served simply with a slice of lemon or a small side salad. In the U.S., schnitzel might be made with chicken and served with a variety of heavy sauces and sides like mashed potatoes. This change not only alters the fundamental nature of the dish but also how it fits into a meal.
Paella
Originally from Valencia, Spain, paella is a carefully curated dish made with rice, saffron, and a mix of seafood or meats. In America, it is often overloaded with a wide variety of proteins and sometimes even chorizo, which changes the original flavor profile significantly.
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Other opposed penalties started to manifest, which made skilled athletes and sports activities associations alike take into consideration the
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