How to use A&B American Style: Blue Cheese Sweet Potatoes

Buffalo Blue Cheese Sweet Potatoes

It’s time to break tradition. Besides, isn’t everyone sick of Great Aunt Ethel’s sweet potatoes slathered in marshmallows? We present to you: Blue Cheese Sweet Potatoes. Toss the wedged potatoes with a little oil, A&B American Style Pepper Sauce, honey, and sage before roasting. Ingredients you can feel good about, even if you’re only doing it so you can eat more pie.

Blue Cheese Sweet Potatoes


  • 2-3 sweet potatoes, peeled and sliced into equal sized wedges
  • 1 tbsp coconut or olive oil
  • 1 1/2 - 2 tbsp A&B American Style Original Pepper Sauce
  • 1 tbsp honey
  • 6-8 fresh sage leaves, chopped into halves
  • salt and pepper
  • 4 oz blue cheese, crumbled


  1. Preheat your oven to 375° F.
  2. Whisk together the oil, A&B American Style Original Pepper Sauce and honey.
  3. In a large bowl, toss the sweet potato wedges in the Pepper Sauce mixture.
  4. Spread the sweet potatoes out evenly on a large baking sheet and season with salt & pepper
  5. Sprinkle the fresh sage leaves on top
  6. Roast the sweet potatoes for 35-45 minutes, stirring every 15 minutes. When cooked through and beginning to brown, remove the sweet potatoes from the oven.
  7. If you like it hot, toss the baked sweet potatoes in more A&B American Style Original Pepper Sauce. Top with the crumbled blue cheese, and serve!
Ingredients for Buffalo Blue Cheese Sweet Potatoes
Cut sweet potatoes ready for the oven
Roasted sweet potatoes fresh from the oven
Buffalo Blue Cheese Sweet Potatoes with A&B American Style

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How to use A&B American Style: American Style Spicy Pumpkin Seeds

American Style Spicy Pumpkin Seeds

Halloween has come and gone. If you’re wondering what to do with the leftover pumpkins sitting around your mantle, read on. Don’t worry, these aren’t pumpkin spiced pumpkin seeds; we’re sure those exist elsewhere. These roasted pumpkin seeds made with our NYC Rooftop Pepper Sauce (seasonal, so it's like our version of the PSL) are insanely good and turned out so well they didn’t last long in the serving bowl.

A&B American Style Spicy Pumpkin Seeds



  1. Get rid of the pumpkin guts
    • Put the seeds in a colander and rinse under cold water, dry them
    • If you want to get into the nitty-gritty (and have a little extra time), we hear boiling the seeds before roasting is the way to go. The Manly Housekeeper conducted a four-way test and said, “[Pre-cooking in boiling water] makes the seeds much crunchier, leads to a more “roast-y” tasting seed, and seasons the seeds better.”
  2. In a bowl, toss the pumpkin seeds with oil, A&B American Style NYC Rooftop Pepper Sauce, and Worcestershire sauce
  3. Combine salt, cumin, garlic powder, and chili powder; sprinkle over seeds and toss to coat
  4. Spread onto a foil-lined baking pan
  5. Bake, uncovered, at 400° for 20 minutes or until lightly browned, stirring halfway through baking
  6. Store in an airtight container (if somehow, you have any left)


When you're done, they should look like this:

The roasted pumpkin seeds

If you're a talented photographer, plating these at the perfect time of day, in the perfect bowl, with the perfect shadow, they should look like this:

The pumpkin seeds ready to devour

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American Style Spicy Pumpkin Seeds
November 26, 2013


holidays ›   recipes ›   Thanksgiving ›   uses ›  

Thanksgiving Time Again!

Happy Thanksgivukkah! Once in 70,000 years these two overlap. So, we recommend you take full advantage of it.

To do so, here are a few reminders of how to make some important additions to your Thanksgiving table.
First, make turkey stock and use it for gravy and braising liquid
Then, make some spicy pumpkin soup
Next, make our super simple spicy cranberry sauce (feel free to compare with the NY Times)
Make sure to use some of the turkey skin for cracklings
And, if you over-indulge, try a March Hare the morning after

And, if you put together a leftover sandwich, a little Pepper Sauce is a great way to brighten up the flavors a little bit.
How are you celebrating? Share with us in the comments

How to use A&B American Style: Spicy Cranberry Sauce

We realize we may have overwhelmed you with the pumpkin soup recipe yesterday. That's by far the most complicated recipe we've given you so far. We think you can handle it and we challenge you to challenge yourself.

Even though this recipe is simple, you should do it early because, like with most things, great taste takes time to develop.

Recipe: Spicy Cranberry Sauce

  1. Dissolve the sugar in the water (you’ll need to stir a lot)
  2. Add cranberries and onions and simmer for a while
  3. Add A&B American Style Pepper Sauce
  4. Let it chill. 
  5. Seriously, you want a couple of hours for the flavors to come together
  6. Makes a great topping for turkey
  7. It’s even better on day-after turkey & stuffing sandwiches
Note: We deliberately do not add any sugar to our Pepper Sauce recipe. We get our sweetness and great flavor from the natural produce we use. But, we don't use cranberries and those things have some serious tartness that the sugar tames a bit.
November 19, 2012


holidays ›   pumpkin ›   recipes ›   soup ›   Thanksgiving ›   uses ›  

How to use A&B American Style: Spicy Pumpkin Soup

Pumpkin is the official gourd of fall. After the bird, it’s the most common ingredient on Thanksgiving tables. Go out and buy a bunch of pumpkin.

Great move.

It’s not difficult to make your own pumpkin puree. Open the gourd and add heat until it softens (cut it in half and roast it, or cube it and boil it). Not that there’s anything wrong with getting canned pumpkin. There are plenty of high-quality all-natural, canned pumpkins at the store.
We prefer the real thing because then you get the seeds and stems. We haven’t yet found use for the stems. 

Season and toast the seeds and serve them alongside everything from vegetables to the soup recipe below (or just eat them out of a bowl).

American Style Pumpkin Soup
Ingredients for 4 servings:
  • Pumpkin Puree, 2 cups
  • Turkey Stock, 3 cups (you made this ahead of time right? LINK). If you don’t have enough, adding water to any stock will work.
  • Water, 3 cups (the ratio of stock to water can change depending on your taste, you’ll just need enough liquid to make the texture right)
  • Unsalted butter
  • Onion, diced (spanish, white, red, it’s all good)
  • 2-4 cloves of garlic, minced
  • Red Fresno Chili Pepper, diced (our favorite, but you can sub any fresh chili you like)
  • 1 teaspoon cumin
  • ½ teaspoon ground ginger
  • ¼ cup of A&B American Style Pepper Sauce (or more, to taste)
  • Creme fraiche
  • Salt & pepper

  1. Melt the butter over medium heat
  2. Add onion, garlic and chili pepper and cook, keeping the onions and garlic from browning by stirring or lowering the heat. Add some salt to help the process along
  3. When the onions start to turn translucent, add the cumin
  4. Stop.
  5. Inhale.
  6. There are a lot of odors happening in your kitchen. From this recipe and others. Try to identify each one.
  7. Resume as the cumin becomes fragrant
  8. Add the ground ginger
  9. Add the pumpkin puree and stir
  10. You want a smooth, velvety texture for this. Get that however you like. An immersion blender is most convenient, but less likely to get the best texture. A traditional blender or food processor will get a better texture, but you’ll need a second pot to return the mixture to unless you have a huge blender
  11. Stir in A&B American Style Pepper Sauce
  12. Add stock and water and simmer to bring the flavors together
  13. Season with salt & pepper
  14. You can do all of this a day ahead, and it might even be better when the flavors have time to rest together and become a cohesive unit. Just reheat gently before serving
  15. Serve with creme fraiche and more A&B American Style Pepper Sauce

Modifications to this recipe are also amazing. Play around with it. What matters is that you like it. We think making it for your family and friends adds warmth and flavor (not just heat). That's the American Style way to celebrate.
November 17, 2012


recipes ›   soup ›   stock ›   Thanksgiving ›   uses ›  

Thanksgiving, American Style

Photo by Donna Turner Ruhlman
Thanksgiving is coming up. It’s a great holiday where most of us eat way too much food. It’s the start of the holiday season throughout which we will continue to eat way too much food. Until January 1, when we decide to go on a diet for the next year. That’s a fun American Style tradition. 
We love tradition.

We also love to interpret tradition loosely and to experiment with new things. That’s how we created A&B American Style Pepper Sauce (and how you first tried it!). So, this week we’ll be bringing you a few ideas to add some additional flavor to your Thanksgiving (not just heat).

The first thing to do is make Turkey Stock. Make it before Thanksgiving and use it in your gravy. Make it after Thanksgiving because waste is disrespectful to the bird, to the farmer who raised it, and to your taste buds, which will benefit from the unctuousness of turkey stock in so many everyday recipes.

Here’s the easiest way to make stock:
Ingredients: Turkey bones, Water
Directions: Put turkey in pot, cover with water, heat just below a simmer for a long time

Here’s Michael Ruhlman, the guy who helps Thomas Keller write cookbooks, teaching you how to make your stock even better:
Before Thanksgiving (complete with cocktail)
When making the TurkShot, make the all-natural, American Style substitution

After Thanksgiving to use in your turkey pot pie, which is made better with A&B American Style Pepper Sauce

FYI: You can freeze extra stock and use it over the next 6 months. Easy example of where to use it: in place of water when making rice (or a turkey paella from the leftovers! oh! great idea!). Also, freeze some of it in ice cube trays for quick access.

Photo by Donna Turner Ruhlman from
November 12, 2012


holidays ›   recipes ›   Thanksgiving ›   uses ›  

More Thanksgiving Ideas: Turkey Cracklings

Make cracklings. Cracklings are delicious. They add amazing texture and flavor to everything you put them on. We don’t generally endorse eating fatty foods for no reason. And, we definitely think you should use moderation with them. HOWEVER, this is Thanksgiving we’re talking about.

Plus, turkey fat contains palmitoleic acid, a monounsaturated fatty acid, that is considered a beneficial fatty acid. It helps the immune system, increases insulin sensitivity, improves lipid metabolism (that’s cholesterol), and thusaddresses obesity.

We solicited ideas from a number of chefs. We found lots of opinions on how to make this work.

Here’s one way to make them:
  1. Roast your turkey.
  2. While the turkey rests, carefully remove the skin you want to use (fattier is better)
  3. So far everyone agrees.
  4. Put the skin on a tray lined with parchment paper
  5. Cover with more parchment paper and weigh it down (this may help it cook more evenly by preventing the ends from curling up and cooking differently)
  6. Put the skin back into the oven at about 300
  7. Watch it carefully to make sure it does not burn
  8. Cook it until it’s starting to become crispy and delicious (probably about 15 minutes)
  9. Remove from oven. They may not be crispy yet. They will crisp up as they rest. You can always put them back in, but you can't unburn them
  10. You did the cooking! Eat some
  11. STOP! Don’t eat all of it!
  12. Use it on top of your vegetables, in your mashed potatoes, under your gravy
Do you need vegetable recipes? Here’s some ideas: creamed kale, roasted brussels sprouts, and/or an autumn salad

Word of caution: if you brined your turkey with sugar, the sugar may burn during this process, so don’t do it.

Note that our Pepper Sauce is nowhere to be found in the above. That’s because we trust that you’re using it elsewhere on your Thanksgiving table in the amount you like. After all, we’re about flavor, not greed.
Special thanks to Chefs Brian Ray and Jef Wright for advice