List_of_regional_dishes_of_the_United_States

List of regional dishes of the United States

Add article description

The cuisine of the United States includes many regional or local dishes, side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States.

Regional dishes of the United States

More information Image, Name ...

Image	Name	General Region	Associated regions	Description
American chop suey	American chop suey	Northeast	New England and Northeastern United States	An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese.^[1]
	American goulash	Multiple	Midwestern United States and Southern United States	A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings. Some variations include cheese.^[2]
	Arizona cheese crisp	Southwest	Arizona	An open-faced flour tortilla with grated cheese and sometimes additional ingredients on top, baked until both the tortilla and the cheese are crisp.^[3]
	Barbecue spaghetti	South	Memphis, Tennessee	Spaghetti noodles topped with a sauce made from smoked pork, vegetables, and barbecue sauce.^[4]
	Biscuits and gravy	South	Southern United States	Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy.^[5]
	Borracho beans	Southwest	Texas	Pinto beans cooked with beer, pork or bacon, and spices such as onions, garlic, and jalapeño peppers. A Tex-Mex dish; the name means "drunken beans".^[6]^[7]
	Boston baked beans	Northeast	Boston, Massachusetts	A variety of baked beans, typically sweetened with molasses or maple syrup and flavored with salt pork or bacon.^[8]
	Cheese straws	South	Southern United States	A savory biscuit-like snack made with flour, butter, salt, cheddar cheese, and cayenne pepper; sometimes the dough is extruded through a cookie press before being baked^[9]^[10]^[11]
	Chili burger	West	Los Angeles	Also known as a chili size. A hamburger (or cheeseburger) topped with chili con carne.^[12]
	Chimichanga	Southwest	Arizona	A deep-fried burrito, usually made with a flour tortilla and various fillings such as beans, rice, cheese, and some type of meat.^[13]^[14]^[15]
	Chislic	Midwest	South Dakota	Small cubes of mutton (or sometimes beef, pork, or venison), deep-fried and served on skewers or toothpicks.^[16]^[17]
	Cincinnati chili	Midwest	Cincinnati, Ohio	A Mediterranean-spiced meat sauce used as a topping with spaghetti (a "two-way"), with cheese (a "three-way") and onions or beans (a "four-way" with one, a "five-way" with both), or on hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s.^[18]
A package of all-pork city chicken and wooden skewers, ready to be cooked	City chicken	Midwest	Pittsburgh, PA; Ohio; Michigan; Indiana	Cubes of meat (usually pork) which have been placed on a wooden skewer (approximately 4–5 inches (10–13 cm) long), then fried or baked.^[19]
	Cowboy beans	Southwest	Southwestern United States	Consists of beans and ground beef in a sweet and tangy sauce^[20]
	Eggs Benedict	Northeast	New York City	The two halves of a toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce.^[21] Claims exist that it was invented at the Waldorf Hotel in New York City in 1894, and another claim is that it was first made by Edward P. Montgomery on behalf of commodore E. C. Benedict.^[22]
	Eggs Sardou	South	New Orleans	Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.^[23]
	Étouffée	South	Louisiana, Mississippi	Étouffée (/eɪtuːˈfeɪ/ ay-too-FAY) is crawfish (or sometimes other shellfish such as shrimp or crabs) cooked using a technique called smothering, with roux, Cajun spices, and other ingredients, and served with rice.^[24]
	Fried cheese curds	Midwest	Wisconsin	Cheese curds that are battered and deep fried.^[25]^[26]
	Fried green tomatoes	South	Southern United States	Unripe tomatoes, sliced, coated with cornmeal, and fried.^[27]
	Frito pie	Southwest	Southwestern United States	A dish made with chili, cheese, and corn chips (especially Fritos). Additions can include pico de gallo, refried beans, sour cream, onions, rice, and jalapeños.^[28]^[29]
	Garbage Plate	Northeast	Rochester, New York	A choice of two entrees such as cheeseburger, hamburger, red hots, white hots, Italian sausage, chicken tenders, fried haddock, fried ham, grilled cheese, or eggs; and two sides of either home fries, French fries, baked beans, or macaroni salad; topped with mustard, onions, and a meat sauce of slowly simmered ground beef and spices; usually served with Italian bread and butter on the side.^[30]^[31]^[32]
	Goetta	Midwest	Cincinnati, Ohio	Goetta (/ˈɡɛtə/ GHET-ə) is ground pork or beef mixed with steel-cut oats and seasonings, formed into a log, sliced, and fried. It originated in the Over-the-Rhine neighborhood of Cincinnati.^[33]
	Grillades	South	Louisiana	Grillades (/ɡriːˈjɑːdz/ gree-YAHDZ) are fried or seared medallions of meat, usually beef, cooked with Creole-style vegetables and spices.^[34]
	Hotdish	Midwest	Minnesota	A variety of casserole which typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup^[35]
Hushpuppies	Hushpuppy	South	Southern United States	A savory food made from cornmeal batter that is deep fried or baked rolled as a small ball^[36]
	Johnny Marzetti	Midwest	Midwestern United States	A Midwestern Italian American pasta dish consisting of noodles, cheese, ground beef, and a tomato sauce that typically includes aromatic vegetables and mushrooms.^[37]^[38]
	Klobásník	South	Texas	A klobasnek (meaning "sausage roll") is an American Czech savory finger food. Unlike kolaches, which are sweet and which came to the United States with Czech immigrants, klobasneks were first made by Czechs who settled in Texas.^[39]
	Laulau	West	Hawaii	A traditional preparation consisting of pork wrapped in taro leaf^[40]
	Livermush	South	North Carolina	A dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried.^[41]^[42]^[43]
	Loco moco	West	Hawaii	There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy^[44]
	Mission burrito	West	San Francisco, California	A very large burrito filled with meat, beans, rice, and additional flavor-enhancing ingredients such as cheese, sour cream, guacamole, pico de gallo, or jalapeños. Typically served wrapped in aluminum foil.^[45]
	Natchitoches meat pie	South	Louisiana	A dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana,^[46] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell
	New England boiled dinner	Northeast	New England	Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items^[47]
	Pasty	Midwest	Upper Peninsula of Michigan	A baked pastry, a traditional variety of which is filled with beef, pork, lamb, or venison, with onions, potatoes, and carrots. Usually handheld with a crispy outer crust.^[48]
	Pepperoni roll	Northeast	West Virginia and Appalachia	Pepperoni baked inside a soft roll to create an easily portable snack or lunch item.^[49]
	Pimento cheese	South	Southern United States	A cheese spread made of cheddar cheese, mayonnaise, pimentos, and seasonings, served on crackers and vegetables or in sandwiches.^[50]
	Pork roll	Northeast	New Jersey	Also known as Taylor Ham; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich^[51]
	Pudding corn	Multiple	Southern United States and Appalachia	Also known as corn pudding. A savory, baked casserole made with corn kernels (and sometimes cornmeal), eggs, cream or milk, and other ingredients. Usually served as a side dish.^[52]
	Runza	Midwest	Nebraska and Kansas	A hand-held meat pie similar to a bierock, with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings.^[53]
	Scrapple	Northeast	Pennsylvania, Delaware	Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices^[54]
	Slinger	Midwest	St. Louis	A diner specialty typically consisting of two eggs, hash browns, and a beef patty, all covered in chili con carne and topped with cheese and onions.^[55]
	Spam musubi	West	Hawaii	A piece of grilled Spam on top of a rice ball, held together with a strip of nori. This is similar to nigiri sushi, but with Spam instead of raw fish.^[56]
	Spoonbread	South	Southern United States	A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding.^[57] (Pictured is spoonbread underneath a pork chop, with a side of greens.)
	Steamed cheeseburger	Northeast	Central Connecticut	Ground beef is steamed on a tray to create a juicy patty without any grease. Steamed cheese, raw onion and mustard toppings are added afterwards.^[58]
Stromboli	Stromboli	Northeast	Philadelphia, Pennsylvania	A type of savory turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables, and traditionally wrapped in Italian bread dough. It was invented in 1950 at Romano's Pizzeria & Italian Restaurant in Essington, Pennsylvania, by Nazzareno "Nat" Romano.^[59]
	Succotash	Multiple	New England; Pennsylvania; Southern United States	A chunky dish that consists primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers.^[60]
	Toasted ravioli	Midwest	St. Louis, Missouri	A dish of breaded, deep-fried ravioli, found on the menus of many St. Louis restaurants including those of the Hill, a predominantly Italian neighborhood.^[61]
	Seattle-style Teriyaki	West	Seattle, Washington	A comfort food originating in Seattle, it is characterized by fresh meat marinated in a sweet soy-ginger blend, grilled over an open flame, and finished with a drizzle of teriyaki sauce. Served with coleslaw-like salad and rice.^[62]^[63]^[64]
	Utica greens	Northeast	Upstate New York	A dish made of hot peppers, sautéed greens, chicken stock or broth, escarole, cheese, Pecorino, breadcrumbs and variations of meat and prosciutto.^[65]

Share this article:

This article uses material from the Wikipedia article List_of_regional_dishes_of_the_United_States, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.

[1] [1]
López-Alt, J. Kenji (September 23, 2014). "American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback", Serious Eats. Retrieved November 27, 2015.

[2] [2]
Cazentre, Don (April 15, 2014). "How Do You Like Your Goulash -- American or European? A CNY Food Fight", Syracuse Post-Standard. Retrieved November 27, 2015.

[3] [3]
Jacobs, Sheila (March 12, 2008). "Cheer for Cheese Crisps", Arizona Daily Star. Retrieved November 8, 2015.

[4] [4]
Moss, Robert. "Barbecue Spaghetti: A Memphis Icon". Southern Living. Retrieved September 21, 2019.

[5] [5]
Higgins, Edward (February 8, 2016). "Southern Biscuits and Gravy", Farmers' Almanac. Retrieved June 12, 2016.

[6] [6]
"Borracho Beans (Frijoles Borrachos)". House of Yumm. September 20, 2019. Retrieved November 15, 2020.

[7] [7]
"Borracho Beans". Explore Cook Eat. April 21, 2020. Retrieved November 15, 2020.

[8] [8]
Knox Beckius, Kim (May 25, 2016). "Boston Baked Beans: Recipes and Lore" Archived August 5, 2016, at the Wayback Machine, About Travel. Retrieved June 12, 2016.

[9] [9]
Maroukian, Francine (December 2010). "Anatomy of a Classic: Cheese Straws", Garden & Gun. Retrieved March 27, 2016.

[10] [10]
Taylor, John Martin (Fall 2008). "Cheese Straws", Gastronomica. Retrieved March 27, 2016.

[11] [11]
"A Discussion of Cheese Straws", British Food in America. Retrieved March 27, 2016.

[12] [12]
Gold, Jonathan (May 16, 1996). "The Tom Bomb", Los Angeles Times. Retrieved November 7, 2015.

[13] [13]
Henderson, John (January 22, 2007). "We All Win as Chimichanga War Rages On". Denver Post. Retrieved November 3, 2019.

[14] [14]
Laudig, Michelle (November 22, 2007). "Chimi Eat World". Phoenix New Times. Retrieved November 3, 2019.

[15] [15]
Lacey, Marc (November 15, 2011). "Arizonans Vie to Claim Cross-Cultural Fried Food". New York Times. Retrieved November 3, 2019.

[16] [16]
Preheim, Rich (July/August 2005). "The Chislic Circle", South Dakota magazine. Retrieved November 4, 2015.

[17] [17]
Horlyk, Earl (January 21, 2014). "Deep-Fried Memories: Traditional SD Chislic Gets a Revival", Sioux City Journal. Retrieved November 3, 2015.

[18] [18]
Woellert, Dann (April 16, 2013). The Authentic History of Cincinnati Chili. The History Press. ISBN 978-1609499921.

[19] [19]
Popick, Barry (December 17, 2008). "City Chicken", The Big Apple. Retrieved June 12, 2016.

[20] [20]
Grant, Dickie. "Cowboy Beans", Food Network. Retrieved June 13, 2016.

[21] [21]
Beyer, Gregory (April 8, 2007). "Was He the Eggman?", New York Times. Retrieved November 5, 2015.

[22] [22]
Anderson, Jean. "Eggs Benedict Who?", Gourmet magazine. Retrieved November 6, 2015.

[23] [23]
Claiborne, Craig; Franey, Pierre (November 3, 1985). "Eggs Sardou", New York Times. Retrieved November 8, 2015.

[24] [24]
"Crawfish Étouffée, New Orleans Online. Retrieved November 8, 2015.

[25] [25]
Lewis, Chelsey (April 21, 2016). "Are Fried Cheese Curds Wisconsin's Most Important Food Innovation?", Milwaukee Journal Sentinel. Retrieved May 21, 2016.

[26] [26]
Stradley, Linda (2004). "Cheese Curds", What's Cooking America. Retrieved May 21, 2016.

[27] [27]
Chalew, Gail Naron (August 23, 2006). "Fried Green Tomatoes: A Taste of Old New Orleans", NPR. Retrieved November 8, 2015.

[28] [28]
Harris, Joyce Saenz (June 13, 2007). "The Allure of Frito Pie". The Dallas Morning News. Archived from the original on June 16, 2007. Retrieved February 3, 2018.

[29] [29]
Bond, Courtney (September 2012). "Frito Pie: Cheap, Hearty, and Eternally Beloved". Texas Monthly. Retrieved February 3, 2018.

[30] [30]
Mitzewich, John (February 9, 2017). "The Famous Garbage Plate of Rochester, New York". The Spruce. Retrieved April 18, 2017.

[31] [31]
Orchant, Rebecca (February 26, 2014). "Why You Should Absolutely Eat Something Called a 'Garbage Plate'". The Huffington Post. Retrieved April 18, 2017.

[32] [32]
Pucci, Jacob (April 27, 2016). "Who makes the Best Garbage Plate in Rochester?". New York Upstate. Retrieved April 18, 2017.

[33] [33]
Raposo, Jacqueline (October 29, 2013). "Goetta: The Cincinnati German-American Breakfast Staple", Serious Eats. Retrieved November 4, 2015.

[34] [34]
The Picayune Creole Cookbook (6th ed.). The Times-Picayune Publishing Co. 1922. p. 70. Retrieved June 15, 2014.

[35] [35]
Phelps, Jordyn (April 10, 2013). "Bachmann vs. Franken: Minnesota Pols Dish Up Rivalry at 'Hotdish Off'", ABC News. Retrieved June 14, 2016.

[36] [36]
Moss, Robert (June 15, 2015). "The Real History of Hushpuppies", Serious Eats. Retrieved June 14, 2016.

[37] [37]
"Johnny Marzetti". Saveur. April 9, 2015. Retrieved November 8, 2015.

[38] [38]
Rogers, Monica Kass (October 25, 2018). "Searching for Johnny Marzetti: 2 Men, a Myth and a Legendary Hot Dish". Chicago Tribune. Retrieved October 27, 2018.

[39] [39]
Johnston, Abby (September 2018). "If It's Not Sweet, It's Not a Kolache – It's a Klobasnek". Texas Monthly. Retrieved December 31, 2020.

[40] [40]
Kam, Nadine (May 27, 1996). "For the Love of Laulau", Honolulu Star-Bulletin. Retrieved June 16, 2016.

[41] [41]
Rhew, Adam (September 16, 2016). "In North Carolina, Livermush Still Wins Hearts". Eater. Retrieved November 22, 2018.

[42] [42]
Bashor, Melissa (February 23, 2015). "In Cleveland County, Livermush Is King". Our State Magazine. Retrieved November 22, 2018.

[43] [43]
Beaty, Artie (July 25, 2018). "Livermush: What Is This North Carolina Favorite?". TripSavvy. Retrieved November 22, 2018.

[44] [44]
Cave, James (October 1, 2014). "Here's Why the Loco Moco Is Hawaii's Ultimate Comfort Food", Huffington Post. Retrieved June 16, 2016.

[45] [45]
Long, Tony (August 5, 2011). "A Brief History of Mission-Style Burritos", Food Republic. Retrieved October 30, 2015.

[46] [46]
Laws of Louisiana, LL 170.9, 2003.

[47] [47]
Stern, Jane and Michael (April 1986). "New England Boiled Dinner", Yankee magazine. Retrieved June 16, 2016.

[48] [48]
Silver, Kate (March 7, 2014). "Prowling for Pasties in the U.P." Chicago Tribune. Retrieved August 8, 2019.

[nyt0909-49] [49]
Edge, John (September 29, 2009). "Fast Food Even Before Fast Food". New York Times. Retrieved August 30, 2015.

[50] [50]
Bryan, Wright (January 17, 2007). "Pimento Cheese: It's a Southern Thing". NRP. Retrieved March 23, 2024.

[51] [51]
Genovese, Peter (March 31, 2016). "Taylor Ham (or Pork Roll): What the Iconic Meat Means to Jersey", Thrillist. Retrieved August 6, 2016.

[52] [52]
Associated Press (November 9, 2005). "Corn Pudding Is a Southern Favorite", Augusta Chronicle. Retrieved November 10, 2015

[53] [53]
Rojas, Warren (March 26, 2015). "Nebraskans Know There's No Substitute for Runza", Roll Call. Retrieved October 29, 2015.

[54] [54]
Orchant, Rebecca (April 25, 2013). "Scrapple: The Pennsylvania Delicacy", Huffington Post. Retrieved June 16, 2016.

[55] [55]
Palumbo, Danny (July 15, 2019). "The St. Louis Slinger Is a Hot Mess". The Takeout. Retrieved November 30, 2021.

[56] [56]
Jones, Jay (March 28, 2014). "In Hawaii, It's Spam Morning, Noon and Night", Dallas Morning News. Retrieved December 2, 2015.

[57] [57]
Harris, Ann Pringle (July 31, 1988). "Fare of the Country: Spoonbread, Virginia's Choice", The New York Times. Retrieved June 19, 2016.

[58] [58]
O'Malley, Nick (May 30, 2017). "I Ate It So You Don't Have To: Connecticut Is Weird and So Are Its Steamed Cheeseburgers". MassLive. Retrieved February 21, 2018.

[59] [59]
"Differences: Calzone, stromboli". tribunedigital-chicagotribune. March 26, 2013. Retrieved November 8, 2015.

[AH-60] [60]
"succotash". The American Heritage Dictionary of the English Language (4 ed.). Houghton Mifflin Company. 2004. Retrieved February 21, 2009.

[61] [61]
Brooks, Patricia (February 25, 1987). "Toasted Ravioli, the Secret of St. Louis", The New York Times. Retrieved June 24, 2016.

[62] [62]
"Our Story". Toshi's Teriyaki Grill®. Retrieved December 31, 2020.

[63] [63]
Edge, John T. (January 6, 2010). "A City's Specialty, Japanese in Name Only (Published 2010)". The New York Times. ISSN 0362-4331. Retrieved December 31, 2020.

[64] [64]
Kauffman, Jonathan (August 14, 2007). "How Teriyaki Became Seattle's Own Fast-Food Phenomenon". Seattle Weekly. Retrieved December 31, 2020.

[65] [65]
Thompson, Chris (March 5, 2016). "Utica Greens Are the Dopest Meal You Can Make with "Greens" in the Name", Deadspin. Retrieved June 24. 2016.

[66] [66]
Jones, Scott. "A North Alabama Favorite: White BBQ Sauce", Southern Living. Retrieved July 22, 2017.

[67] [67]
Freeman, Sarah (June 15, 2016). "What Is Chicago-Style Barbecue, Anyway?". Eater Chicago. Retrieved July 22, 2017.

[68] [68]
Carter, Theresa (October 25, 2016). "Aquarium Smokers & Pitmaster Legends: The Great Chicago BBQ Tour". The Local Tourist. Retrieved July 22, 2017.

[69] [69]
Owens, Hunter (August 3, 2016). "Welcome to America's Unsung Barbecue City: Chicago". Saveur. Retrieved July 22, 2017.

[70] [70]
Goldwyn, Meathead (2015). "The History of Chicago Barbecue". Amazing Ribs. Retrieved July 22, 2017.

[71] [71]
Mozo, Jessica (February 1, 2016). "Business Is Smokin' for Indiana BBQ Pitmasters". My Indiana Home. Retrieved October 16, 2021.

[72] [72]
"Barbecue Kansas City Style", Experience Kansas City. Retrieved February 20, 2016.

[73] [73]
Lee, Bonjwing (July 8, 2014). "The Burnt Ends of Kansas City: A Guided Tour". Eater. Retrieved July 13, 2017.

[74] [74]
Boo, James (August 4, 2010). "What Are Burnt Ends? And Why Are They So Delicious?". Serious Eats. Retrieved July 13, 2017.

[75] [75]
"What Is Memphis-Style BBQ?", BBQ Geeks, June 25, 2012. Retrieved February 20, 2016.

[76] [76]
Olmsted, Larry (November 4, 2014). "Carolina-Style Barbecue Is a Culture of Its Own". USA Today. Archived from the original on November 12, 2014. Retrieved July 22, 2017.

[77] [77]
Associated Press (May 29, 2005). "Children's Civics Lesson Fires Up Age-Old Debate over Barbecue", USA Today. Retrieved February 20, 2016.

[78] [78]
"A Brief History of Santa Maria Style Barbecue", Santa Maria Valley Barbecue, February 16, 2009. Retrieved November 7, 2015.

[79] [79]
"Think South Carolina Has Four Barbecue Sauce Regions? Think Again". Southern Living. Retrieved July 8, 2023.

[80] [80]
Gaines, Patrice (June 19, 2023). "Hash: The delicious barbecue dish that's a South Carolina secret". CNN. Retrieved July 8, 2023.

[81] [81]
Mahe, George (May 24, 2012). "Ask George: What Is St. Louis-Style Barbecue?", St. Louis magazine. Retrieved February 20, 2016.

[82] [82]
Sharpe, Patricia (April 2011). "Smoked Brisket". Texas Monthly. Retrieved July 13, 2017.

[83] [83]
Walsh, Robb (2002). "Texas BBQ", Southern Foodways Alliance. Retrieved February 20, 2016.

[84] [84]
Seavey, Aimee (April 2011). "The Legend behind Anadama Bread", Yankee magazine. Archived from the original on May 1, 2011. Retrieved June 14, 2016.

[85] [85]
Portman, Jed (April 29, 2015). "The Art of the Beaten Biscuit", Garden & Gun. Retrieved November 9, 2015.

[86] [86]
Miller, Jen (2008). "Frybread". Smithsonian Magazine. Archived from the original on May 26, 2019. Retrieved June 4, 2019.

[87] [87]
"Sweet Milk Hot Water Cornbread" Archived 2015-11-17 at the Wayback Machine, Southern Soufflé, April 8, 2015. Retrieved November 14, 2015.

[88] [88]
Hudson, Charles (May 1, 2012). "What Is a Johnnycake?", Native Heritage Project. Retrieved November 6, 2015.

[89] [89]
Horton, Emily (July 2, 2014). "You're Doing It Wrong: Cornbread", Slate. Retrieved November 6, 2015.

[90] [90]
Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1

[Edelstein2010-91] [91]
Sari Edelstein (October 22, 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. pp. 60–. ISBN 978-1-4496-1811-7. Retrieved September 9, 2012.

[92] [92]
MacCormack, Zeke (December 23, 2007). "Tex-Arcana: Where Did Texas Toast Come From?", San Antonio Express-News via Houston Chronicle. Retrieved June 14, 2016.

[93] [93]
Chu, Louisa (August 28, 2018). "What's the Difference Between Broasted and Fried Chicken?". Chicago Tribune. Retrieved September 6, 2018.

[94] [94]
Nicholls, Walter (May 26, 2004). "Beyond Fried Is Broasted Chicken". Washington Post. Archived from the original on June 9, 2007. Retrieved September 6, 2018.

[95] [95]
"Broasted Chicken: A Chatterbox Investigation". Slate. July 21, 1999. Retrieved September 6, 2018.

[96] [96]
Trillin, Calvin (August 25, 1980). "An Attempt to Compile a Short History of the Buffalo Chicken Wing", The New Yorker. Retrieved November 1, 2015.

[97] [97]
Weiss, Joey (November 1, 2021). "Why Lemon Pepper Wings Reign Supreme in Atlanta", Atlanta Eats. Retrieved August 9th, 2021.

[98] [98]
Avey, Tori (January 18, 2013). "Discover the History of Chicken and Waffles". PBS. Retrieved May 1, 2014.

[99] [99]
Jackson, Eddie (November 2, 2013). "Chicken Divan with Almonds : Sara's Secrets : Food Network". Food Network. Retrieved November 5, 2015.

[100] [100]
"Chicken Divan". Food.com. September 13, 2010. Retrieved November 5, 2015.

[101] [101]
John Shields (1998) Chesapeake Bay Cooking, Crown Publishing Group, ISBN 0767900286.

[102] [102]
Moss, Robert (January 26, 2015). "Mull, Muddle, and the 12-Gallon Soup Pot: The Secret History of the South's Most Obscure Stew", Serious Eats. Retrieved June 14, 2016.

[103] [103]
Kahler, Colleen Passalacqua (April 22, 2009). "Controversy Surrounds Chicken Riggies' Origin", Utica Daily News. Archived from the original on September 11, 2009. Retrieved November 8, 2015.

[104] [104]
Royer, Blake (December 15, 2011). "Dinner Tonight: Chicken Vesuvio", Serious Eats. Retrieved November 6, 2015.

[105] [105]
W., Laura (August 3, 2008). "Hawaiian Haystacks". Real Mom Kitchen. Retrieved January 17, 2017.

[106] [106]
Felts, Susannah (January 2015). "The Bird That Bites Back: How Nashville Hot Chicken Is Made". Serious Eats. Retrieved February 11, 2018.

[107] [107]
Elliott, Debbie (April 28, 2016). "How a Cheating Man Gave Rise to Nashville's Hot Chicken Craze", NPR. Retrieved June 14, 2016.

[108] [108]
Moose D. "The Story of Chicken Pie". Our State Magazine, August 28, 2014. Retrieved May 6, 2019.

[109] [109]
Herzog, Stephen (August 6, 2018). "What Makes Springfield-Style Cashew Chicken Authentic?". Springfield News-Leader. Retrieved August 3, 2020.

[110] [110]
Berneking, Ettie (March 27, 2015). "How David Leong Invented Springfield-Style Cashew Chicken". Feast Magazine. Retrieved August 3, 2020.

[111] [111]
Walker, Judy (October 30, 2013). "How to Make New Orleans Favorite Bananas Foster", New Orleans Times-Picayune. Retrieved November 9, 2015.

[112] [112]
"Beignets: From Scriblita to the Big Easy"^{[dead link]}, National Geographic Education. Retrieved November 9, 2015.

[113] [113]
Ellin, Abby (2005). Teenage Waistland: A Former Fat Kid Weighs In on Living Large, Losing Weight, and How Parents Can (and Can't&) Help. New York: PublicAffairs. p. 112. ISBN 9781586482282. Retrieved January 14, 2013.^{[permanent dead link]}

[114] [114]
Steinberg, Sally Levitt (2004). The Donut Book: The Whole Story in Words, Pictures & Outrageous Tales. North Adams, Mass.: Storey Publishing. pp. 146–147. ISBN 9781580175487. Retrieved January 14, 2013.

[115] [115]
"Dunkin' Donuts Celebrates the Official Donut of the Commonwealth - the Boston Cream Donut" (Press release). Dunkin' Donuts. January 31, 2003. Archived from the original on December 30, 2010. Retrieved January 14, 2013.

[116] [116]
"Boston Cream Pie". Merriam Webster. Retrieved November 21, 2008.

[117] [117]
"Bumpy Cake Is an Iconic Michigan Dessert You Need to Try". TasteofHome. Retrieved November 30, 2022.

[118] [118]
Shimabukuro, Betty. "Hawaii's Big-Time Bakeries". Honolulu Star-Bulletin. Archived from the original on December 21, 2019. Retrieved January 20, 2008.

[119] [119]
Shimabukuro, Betty. "Yummy chantilly frosting requires real butter and a double boiler". Honolulu Star Bulletin. Archived from the original on December 20, 2019. Retrieved July 20, 2008.

[120] [120]
Phillips, Kyle. "Crema Chantilly". About, Inc. Archived from the original on March 12, 2008. Retrieved January 20, 2008.

[121] [121]
Wertheimer, Linda (July 4, 2012). "Chess Pie's Past And Present". NPR. Retrieved October 30, 2018.

[122] [122]
Kleber, John E. Encyclopedia of Louisville. (University Press of Kentucky). pg.246.

[123] [123]
Curry, Dale (September 2009). "Lavishly Layered" Archived April 13, 2014, at the Wayback Machine, New Orleans Magazine. Retrieved September 13, 2015.

[124] [124]
Lee, Jennifer 8. (January 6, 2008). "The Fortune Cookie's Origin: Solving a Riddle Wrapped in a Mystery Inside a Cookie". The New York Times. Archived from the original on August 25, 2012. Retrieved January 28, 2023.{{cite web}}: CS1 maint: numeric names: authors list (link)

[125] [125]
Smith, K. Annabelle (May 23, 2013). "The History of the Frozen Banana Stand", Smithsonian.com. Retrieved January 10, 2016.

[126] [126]
Barry, Ann (April 19, 1989). "A Butter Cake That Sticks to the Gums", New York Times. Retrieved August 30, 2016.

[127] [127]
Kasher, Robert (2005). Tropical Bob’s Where to Eat in Hawaii. Perpetual Summer Publishing. P. 86. ISBN 0-9734333-2-9

[128] [128]
"Haupia Recipe: It's Hawaiian Coconut Pudding", Focus:Snap:Eat, June 19, 2013. Retrieved September 2, 2016.

[129] [129]
"Food Memories – The Hot Milk Cake", Bon Appetit Hon, January 4, 2010. Retrieved September 2, 2016.

[130] [130]
Country Living Great Cakes: Home-Baked Creations from the Country Living Kitchen. Sterling Publishing Company, Inc. March 1, 2008. ISBN 9781588166869.

[131] [131]
John Van Willigen; Robert L. McLaughlin; Sally E. Parry; Anne Van Willigen (June 16, 2006). Food and everyday life on Kentucky family farms, 1920-1950. University Press of Kentucky. ISBN 978-0-8131-2387-5. Retrieved February 18, 2012.

[132] [132]
R. Gerald Alvey (August 1, 1992). Kentucky Bluegrass country. Univ. Press of Mississippi. p. 275. ISBN 978-0-87805-544-9. Retrieved February 18, 2012.

[133] [133]
The Red Hat Society; Sue Ellen Cooper (August 8, 2006). The Red Hat Society Cookbook. Thomas Nelson Inc. p. 51. ISBN 978-1-4016-0246-8. Retrieved February 18, 2012.

[134] [134]
"Taste of the South: Key Lime Pie", Southern Living. Retrieved November 13, 2015.

[135] [135]
"King Cakes", New Orleans Online. Retrieved November 15, 2015.

[136] [136]
Toth, Catherine E. (May 27, 2015). "Crazy for Kulolo: Kauai's Dessert Staple", Hawaiʻi magazine. Retrieved September 8, 2016.

[137] [137]
Marks, Gil (November 2014). "American Cakes – Lane Cake", Tori Avey. Retrieved September 9, 2016.

[138] [138]
Bagnulo, Michael (June 29, 2010). "Loaded with Shinny: Lane Cakes & To Kill a Mockingbird", Forbes. Retrieved September 9, 2016.

[139] [139]
Cohen, Lauren (May 2, 2018). "Lemon Peppermint Stick Tradition Lives On". Baltimore Magazine. Retrieved March 12, 2019.

[140] [140]
"What Is Mud Cake?". WiseGeek. Retrieved December 2, 2014.

[141] [141]
"Mud Cake" Archived 2013-06-05 at the Wayback Machine, iFood.tv. Retrieved November 22, 2015.

[142] [142]
Howlett, Rick (July 21, 2012). "The Modjeska: A Star on Stage, Sweetly Remembered", NPR. Retrieved November 6, 2015.

[143] [143]
Quine K. "Unearthed: Winkler Bakery Offers a Sweet History Lesson". Our State Magazine, November 18, 2015. Retrieved May 6, 2019.

[144] [144]
"The Needham, a Potato Candy Sacred and Peculiar to Maine". New England Historical Society. 2018. Retrieved August 16, 2019.

[145] [145]
Laseter, Elizabeth (April 27, 2014). "Sunday Supper: Southern Pecan Pie" Archived 2015-10-27 at the Wayback Machine, Southern Living. Retrieved November 9, 2015.

[146] [146]
Genovese, Peter. "Chew on this: 125 years later, Jersey Shore still daffy over salt water taffy" in The Newark Star Ledger, August 19, 2013

[147] [147]
Weisenthal, Lauren (January 19, 2012). "Shaker Lemon Pie", Serious Eats. Retrieved November 14, 2015.

[148] [148]
Igou, Brad (February 21, 2010). "Shoofly Pie", Amish Country News. Retrieved November 14, 2015.

[149] [149]
Morain, Michael (August 26, 2015). "You're Not an Iowan Until...", Des Moines Register. Retrieved November 13, 2015.

[150] [150]
Vargas, Sally Pasley (June 6, 2012). "Strawberry-Rhubarb Pie", Boston Globe. Retrieved November 14, 2015.

[151] [151]
Stradley, Linda. "History of Sugar Cream Pie". What's Cooking America. Retrieved December 30, 2015.

[152] [152]
"State Emblems and Symbols". State of Indiana. Retrieved December 30, 2015.

[153] [153]
Zimmer, Erin (April 6, 2009). "Sugar on Snow: Maple Syrup on Snow Snack in Vermont", Serious Eats. Retrieved November 3, 2015.

[154] [154]
Miller, Adrian (November 24, 2015). "How Sweet Potato Pie Became African Americans' Thanksgiving Dessert", The Washington Post. Retrieved September 9, 2016.

[155] [155]
Tarte à la Bouillie Archived 2013-05-20 at the Wayback Machine Food Network

[156] [156]
Michaud, Jon (December 19, 2013). "Sweet Morsels: A History of the Chocolate-Chip Cookie", The New Yorker. Retrieved November 9, 2016.

[157] [157]
"Tipsy Cake a Wilson Tradition". The Wilson Times. December 17, 2017. Retrieved February 3, 2018.

[158] [158]
Barrow, Cathy (January 3, 2017). "The Author Has Trifled a Bit with the Classic Tipsy Cake". News OK. Retrieved February 3, 2018.

[159] [159]
Maynard, Micheline (March 17, 2009). "Whoopie! Cookie, Pie or Cake, It's Having Its Moment", New York Times. Retrieved March 5, 2016.

[160] [160]
Armas, Genaro C. (March 1, 2011). "Whoopie Pies Spark Food Fight Between Pennsylvania, Maine", USA Today. Retrieved May 5, 2016.

[161] [161]
Riely, Elizabeth (April 24, 1988). "Cioppino: Fish Stew from the Pacific", The New York Times. Retrieved September 15, 2016.

[162] [162]
Balagur, Amanda (July 28, 2018). "New England Clambakes Are Deeply Rooted in American History". Chowhound. Retrieved May 6, 2019.

[163] [163]
Samuelsson, Marcus (July 21, 2014). "History of the New England Clambake". Chef Marcus Samuelsson. Retrieved May 6, 2019.

[164] [164]
Bethune, Meredith (August 17, 2016). "Meet the Clam Cake", National Geographic. Retrieved March 9, 2018.

[165] [165]
DeJesus, Erin (January 29, 2015). "Digging Up the History of Clams Casino, a New England Classic", Eater. Retrieved June 24, 2016.

[166] [166]
Shoffner, Robert (May 1, 2005). "Crab Cakes", Washingtonian. Retrieved January 10, 2016.

[167] [167]
Chamberlain, Chris (November 21, 2016). "Door County Wisconsin's Iconic Fish Boils Are History in a Cauldron". Food Republic. Retrieved February 12, 2018.

[168] [168]
Fowler, Gwen. "Just What Is Frogmore Stew?". Discover South Carolina. Retrieved April 14, 2021.

[169] [169]
"Southern Cuisine History: Frogmore Stew". Hidden Charleston. October 4, 2012. Retrieved April 14, 2021.

[170] [170]
Goldman, Marlene (October 22, 1999). "Placerville: Old Hangtown". San Francisco Chronicle. Retrieved July 31, 2019.

[171] [171]
Parloa, Maria (1887). Ms. Parloa's Kitchen Companion. Boston MA (USA): The Clover Publishing Co., Estes & Lauriat. p. 225. Retrieved June 25, 2012.

[172] [172]
Tucker, S. (2009). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. p. 63. ISBN 978-1-60473-127-9.

[173] [173]
Meyer, A.L.; Vann, J.M. (2008). The Appetizer Atlas: A World of Small Bites. Houghton Mifflin Harcourt. pp. 36–37. ISBN 978-0-544-17738-3. Retrieved November 8, 2015.

[174] [174]
Jessup Whitehead (1893). Cooking for profit: A new American cook book, Volumes 1-2. Chicago, IL (USA): Jessup Whitehead & Company. p. 170. Retrieved June 3, 2012.

[175] [175]
Drilling, Joanne (December 17, 2014). "The Truth About Oysters Rockefeller", Cincinnati magazine. Retrieved January 29, 2016.

[176] [176]
Moss, Robert (August 14, 2014). The Surprisingly Recent Story of How Shrimp and Grits Won Over the South, Serious Eats. Retrieved October 31, 2015.

[177] [177]
"Shrimp Creole Recipe", Nola Cuisine, April 13, 2008. Retrieved November 10, 2015.

[178] [178]
Camp, Paul A.; Brownson, JeanMarie (January 27, 1985). "The Heavenly Recipe that Helped Make Henri De Jonghe Immortal", Chicago Tribune. Retrieved November 8, 2015.

[179] [179]
Rodriguez, Johnette (May 2011). "Stuffed Clams: Rhode Island Food Specialty", Yankee magazine. Retrieved November 1, 2015.

[180] [180]
Squid Lu'au November/ December 2011 Afar page 66

[181] [181]
"Everything Bagel Dogs", The Primitive Palate, January 20, 2015. Retrieved November 13, 2015.

[182] [182]
"Wisconsin Style Beer Brats", James and Everett, May 26, 2012. Retrieved May 21, 2016.

[183] [183]
"Midwestern Sheboygan Beer-Soaked Brats: Recipe, Video, and Cooking Tips", Epicurious. Retrieved May 21, 2016.

[184] [184]
Darrisaw, Michelle. "Why Boudin Sausage Is Worth a Road Trip to Louisiana". Southern Living. Retrieved April 25, 2018.

[185] [185]
Billock, Jennifer (September 16, 2016). "Find Out Why Boudin Is Louisiana's Most Famous Sausage". Smithsonian. Retrieved April 25, 2018.

[186] [186]
Long, Matt (March 6, 2016). "What's Boudin & Why Louisiana Is the Best Place to Find It". Landlopers. Retrieved April 25, 2018.

[187] [187]
Bence, Evelyn (May 24, 2006). "Red or White". The Washington Post. Retrieved November 28, 2020.

[188] [188]
Zeldes, Leah (July 7, 2010). "Eat this! The Chicago Hot Dog, Born in the Great Depression" Archived 2013-01-13 at the Wayback Machine, Dining Chicago. Retrieved October 29, 2015.

[fodors-189] [189]
"Pass the Tabasco". Fodor's. Retrieved January 11, 2016.

[190] [190]
Krall, Hawk (December 2009). "Hot Dog of the Week: Cincinnati Cheese Coney". Serious Eats. Archived from the original on February 27, 2018. Retrieved February 26, 2018.

[191] [191]
Filloon, Whitney (May 8, 2016). "The Cult of the Detroit Coney Dog, Explained", Eater. Retrieved May 9, 2016.

[192] [192]
Ruscitti, Titus (July 1, 2014). "A Tour of Michigan's Coney Island Hot Dogs in Detroit, Flint, and Jackson", Serious Eats. Retrieved October 31, 2015.

[193] [193]
Woo, Elaine (June 27, 2006). "Thomas G. Arthur, 84; Made Dodger Dogs a Staple of L.A. Stadium Experience", Los Angeles Times. Retrieved November 13, 2015.

[obamanyt-194] [194]
Carr, David (January 16, 2009). "A Monument to Munchies". New York Times. Retrieved May 4, 2010.

[195] [195]
Krall, Hawk (July 2010). "Hot Dog of the Week: New Jersey Italian Hot Dog". Serious Eats. Retrieved October 13, 2017.

[196] [196]
"Best of Jersey: Food", New Jersey Monthly, March 10, 2008. Retrieved November 13, 2015.

[197] [197]
"Chicago's Maxwell Street Polish", Smokin' Chokin' and Chowing with the King, November 5, 2009. Retrieved October 31, 2015.

[198] [198]
Kourofsky, Niki (August 2012). "Michigans: To enjoy This North Country Specialty You Have to Get Sauced", Adirondack Life magazine. Retrieved November 7, 2015.

[199] [199]
Yonan, Joe (August 6, 2006). "Don't Call It a Hot Dog", Boston Globe. Retrieved November 7, 2015.

[200] [200]
Krall, Hawk (August 20, 2010). "Hot Dog of the Week: Cleveland's Polish Boy", Serious Eats. Retrieved October 29, 2015.

[201] [201]
Schumer, Fran (May 24, 1998). " Hot Diggity! Dog Diggity! – Two Rippers, P.C., with Relish Mother Made", New York Times. Retrieved April 18, 2016.

[202] [202]
Belle, Rachel (September 6, 2012). "Cream Cheese + Hot Dog: The History Behind the Seattle Dog", MyNorthwest.com. Retrieved November 6, 2015.

[203] [203]
Edge, John T. (August 25, 2009). "In Praise of the All-American Mexican Hot Dog", The New York Times. Retrieved April 10, 2016.

[204] [204]
Krall, Hawk (October 30, 2009). "Hot Dog of the Week: Texas Tommy", Serious Eats. Retrieved November 22, 2015.

[205] [205]
Bence, Evelyn (May 24, 2006). "Red or White". The Washington Post. Retrieved April 18, 2017.

[206] [206]
Perlez, Jane (October 16, 1985). "On Upstate Menus, Grape Pies and White Hots". The New York Times. Retrieved April 18, 2017.

[207] [207]
Kindelsperger, Nick (June 2, 2014). "The Best Deep Dish Pizza in Chicago" Archived January 6, 2016, at the Wayback Machine, Serious Eats. Retrieved October 29, 2015.

[208] [208]
Giesler, Jennie and Gerry Weiss. "Poke around in Michael Moore's past Archived September 24, 2015, at the Wayback Machine." Erie Times-News. October 2, 2009. Retrieved on February 13, 2010.

[209] [209]
Haurwitz, Ralph K.M. "Chaps' fight for football title pays off." Austin American-Statesman. December 22, 1996. A1. Retrieved on February 12, 2010. "deep-dish, Detroit-style pizza with the sauce on top,"

[210] [210]
Marcus, Erica (September 10, 2008). "Grandma Pizza: The Full Story". Newsday. Retrieved March 6, 2019.

[211] [211]
Wachsman, Melanie Wolkoff (July 1, 2014). "New Haven-Style Pizza — About Apizza", Pizza Today. Retrieved January 12, 2014.

[212] [212]
Hallock, Betty (March 25, 2009). "New York-Style Pizza: What It Means", Los Angeles Times. Retrieved October 29, 2015.

[213] [213]
Carusillo, Claire (July 14, 2015). "Pizza Bagels: The Unlikeliest Feud in the East Coast/West Coast Rivalry", Eater. Retrieved November 10, 2015.

[214] [214]
Kindelsperger, Nick (December 7, 2017). "Where Did the Pizza Puff Come From? Can It Even Be Considered a Chicago Classic?". Chicago Tribune. Retrieved March 21, 2018.

[215] [215]
"Pizza Puff: Your New Favorite Fried Pizza Product", American Fun Fact of the Day, July 2, 2015. Retrieved February 20, 2016.

[216] [216]
Burke, David (May 30, 2011). "What Makes a Pizza Quad-Cities Style?", Quad-City Times. Retrieved June 24, 2016.

[217] [217]
López-Alt, J. Kenji (January 9, 2015). "In Defense of St. Louis-Style Pizza", Serious Eats. Retrieved June 25, 2016.

[218] [218]
Capuzzo, Jill P. (January 12, 2010). "The Original", New Jersey Monthly. Retrieved June 25, 2016.

[219] [219]
Spencer, Jenny (April 12, 2014). "10 Funeral Potatoes Recipes to Die For", LDSLiving. Retrieved November 11, 2015.

[220] [220]
Popick, Barry (January 7, 2011). "Jo Jo Potatoes", The Big Apple. Retrieved September 12, 2016.

[221] [221]
"Jo Jo Potato Wedges", My Baking Addiction, January 28, 2016. Retrieved September 12, 2016.

[222] [222]
Hillibish, Jim (October 27, 2009). "Wise to the Word: Potatoes O'Brien". North of Boston. Retrieved October 31, 2015.^{[permanent dead link]}

[Reno_2011_p._118-223] [223]
Reno, T. (2011). The EAT-CLEAN DIET Cookbook 2: More Great-tasting Recipes That Keep You Lean. Robert Kennedy Publishing. p. PT 118. ISBN 978-1-55210-111-7.

[Authority2008-224] [224]
cooking.com, we know our food (2008). "Potatoes O'Brien". Retrieved April 5, 2009.

[225] [225]
"Potatoes O'Brien". Cooking.com. Retrieved March 1, 2009.

[Balmer_2002-226] [226]
Balmer, Carol (April 18, 2002). "Potatoes OBrien Recipe". Food.com. Retrieved October 31, 2015.

[227] [227]
Weinzweig, Ari (August 12, 2010). "A Historic Potato Recipe, Don't Hold the Salt", The Atlantic. Retrieved June 29, 2016.

[228] [228]
Summer Kitchen Cafe. "Summer Kitchen Cafe Menu", summerkitchen.net. Retrieved February 26, 2023.

[229] [229]
Wheatfields Eatery & Bakery (2022). "Wheatfields Eatery & Bakery", Retrieved February 26, 2023.

[230] [230]
Mangelsen's Farmhouse Cafe & Bakery (2012). "Farmhouse Cafe & Bakery Menu", Retrieved February 26, 2023.

[231] [231]
Garden Cafe (2022.)"Garden Cafe", Retrieved February 26, 2023.

[232] [232]
Binder, Laura (February 20, 2007). "Red Rice: The South's Classiest Classic", Savannah Morning News. Retrieved September 11, 2016.

[233] [233]
"Cajun Dirty Rice", Deep South Dishes, November 29, 2008. Retrieved November 8, 2015.

[234] [234]
Moss, Robert (December 2014). "The Historic Problem With Hoppin' John", Serious Eats. Retrieved September 15, 2016.

[235] [235]
Bienvenu, Marcelle (September 15, 2011). "Jambalaya Shows Both Sides of Creole and Cajun Influences", New Orleans Times-Picayune. Retrieved August 29, 2016.

[236] [236]
McKnight, Laura (January 29, 2012). "Red Beans: The Times-Picayune Covers 175 Years of New Orleans History", The Times-Picayune. New Orleans. Retrieved September 15, 2016.

[237] [237]
LeMaire, Chrissy (February 24, 2014). "Making Cajun Rice and Gravy", RealCajunRecipes.com. Retrieved November 10, 2015.

[238] [238]
Monaghan, Gail (June 25, 2011). "Screen Siren Cobb Salad", Wall Street Journal. Retrieved January 31, 2016.

[239] [239]
Corcoran, Penelope (July 22, 2003). "The Crab Louis' Origin May Be Cloudy, but the Salad's Popularity Is Clear", Seattle Post-Intelligencer. Retrieved November 14, 2015.

[240] [240]
Melissa Barlow; Stephanie Ashcroft (2012). 200 Salads. Layton, UT: Gibbs Smith. ISBN 9781423624684. Retrieved August 6, 2010.

[241] [241]
Thibodeau, Ian (November 20, 2014). "Detroit Adds a Seasonal Michigan Salad to MLive Thanksgiving Menu", MLive. Retrieved November 14, 2015.

[242] [242]
Talwar, Kalei (July 17, 2009). "Make Hawaii-style Ahi Poke Wherever You Are. Here's a Recipe", Hawaii magazine. Retrieved November 14, 2015.

[243] [243]
Witwicki, Alysha (August 27, 2014). "New Takes on an Old Favorite: 7-Layer Salad", Seattle Times. Retrieved November 14, 2015.

[244] [244]
Papina, Anne (March 28, 2013). "Classic Shrimp Louie", Webicurean. Retrieved March 25, 2016.

[245] [245]
Denn, Rebekah (July 18, 2014). "Louie, Louie: A Distinguished Comeback for a Classic Dish", Seattle Times. Retrieved March 25, 2016.

[246] [246]
"Pink Shrimp", FishChoice. Retrieved March 25, 2016.

[247] [247]
"The Waldorf Astoria's Official Recipe for a Waldorf Salad" Archived 2015-11-17 at the Wayback Machine, Fox News, April 10, 2014. Retrieved November 14, 2015.

[Stuttgen_2007_p._178-248] [248]
Stuttgen, J.R. (2007). Cafe Indiana: A Guide to Indiana's Down-Home Cafes. University of Wisconsin Press. p. 178. ISBN 978-0-299-22493-6. Retrieved November 7, 2015.

[249] [249]
Stuttgen, J.R.; Ketzenberger, J. (2010). Cafe Indiana Cookbook. University of Wisconsin Press. p. 30. ISBN 978-0-299-24993-9. Retrieved November 7, 2015.

[250] [250]
Ekfelt, Lynn Case (2003). "Buffalo's Other Claim to Fame" Archived 2010-11-29 at the Wayback Machine, New York Folk Lore. Retrieved November 4, 2015.

[251] [251]
Ferguson, Scott (2008). "Philly's Flavorsome Fight", Pennsylvania Center for the Book. Retrieved November 4, 2015.

[252] [252]
"Maybe We Should Celebrate the Chopped Beef Sandwich". Texas Monthly. Retrieved February 12, 2014.

[253] [253]
Rosenberg, Eli (November 7, 2016). "The Chopped Cheese's Sharp Rise to Fame". The New York Times. Retrieved August 20, 2017.

[254] [254]
"Fall River's Famous Chow Mein Sandwich". New England Historical Society. Retrieved December 8, 2020.

[255] [255]
Fernandez, Enrique (August 9, 2007). "Our Search for a Good Cuban Sandwich Takes a Surprising Turn" (PDF). The Miami Herald. Archived from the original (PDF) on July 31, 2009.

[256] [256]
Goyanes, Ily (August 29, 2013). "Cuban Sandwich Contains Salami? Miami Doesn't Think So, Zagat", Miami New Times. Retrieved November 4, 2015.

[CubanTampa-257] [257]
Otto, Steve (October 24, 2007). "Cuban Is Ours, Any Way You Try to Slice It". Tampa Tribune. Archived from the original on May 7, 2009. Retrieved December 3, 2016.{{cite news}}: CS1 maint: bot: original URL status unknown (link)

[258] [258]
Popik, Barry (October 17, 2007). "Western Sandwich", The Big Apple. Retrieved November 9, 2015.

[259] [259]
Seavey, Aimee (December 2015). "Fluffernutter: History of a Favorite New England Sandwich", Yankee magazine. Retrieved January 10, 2016.

[260] [260]
Herrera, Dave (August 16, 2012). "Elvis's Beloved Fool's Gold Loaf Sandwich Was Born in Denver", Westword. Retrieved November 9, 2015.

[261] [261]
Landers, Jackson (March 28, 2016). "Who Actually Invented the French Dip? We Got to the Bottom of It". Thrillist. Retrieved February 7, 2019.

[Alton-262] [262]
Brown, Alton (August 5, 2006). I Smell Pork. Feasting on Asphalt. Food Network. Retrieved August 1, 2019.

[Hefling_2004-263] [263]
Hefling, Kimberly (January 15, 2004). "Craving Brain Food, Mad Cow or No". NBC News. Retrieved October 29, 2015.

[264] [264]
"Gerbergate", Riverfront Times, October 8, 2003. Retrieved November 1, 2015.

[265] [265]
Barrett, Joe (March 30, 2010). "Springfield's Horseshoe Sandwiches Deliver a Kick in the Gut", Wall Street Journal. Retrieved November 1, 2015.

[266] [266]
Jones, Carey (March 19, 2014). "Louisville's Original Hangover Cure Is a Bacon-Topped Sandwich Covered in Cheese Sauce", FWx: Food and Wine. Retrieved November 6, 2015.

[267] [267]
Pang, Kenneth (December 6, 2014). "Hunting the Best Italian Beef in Chicago", Chicago Tribune. Retrieved November 6, 2015.

[268] [268]
Eng, Monica (June 18, 2003). "Saga of a Sandwich", Chicago Tribune. Retrieved November 6, 2015.

[269] [269]
Brenden, Carl (February 12, 2014). "The 8 Best Juicy Lucys in MSP", Thrillist. Retrieved November 6, 2015.

[270] [270]
Chu, Louisa (January 14, 2022). "An Ode to the Jucy Lucy (or Juicy Lucy) of Minneapolis, Which May Be the Best Cheeseburger in America". Chicago Tribune. Retrieved January 16, 2022.

[271] [271]
Christensen, Erik (June 8, 2015). "An Expert Panel Ranks New England’s 9 Best Lobster Rolls", Thrillist. Retrieved November 6, 2015.

[272] [272]
Sula, Mike (May 15, 2008). "On the Trail of the Delta Tamale", Chicago Reader. Retrieved November 1, 2015.

[273] [273]
Lempert, Phil (September 17, 2007). "Is the Best Sandwich in America the Muffuletta?", Today. Retrieved November 9, 2015.

[274] [274]
Vettel, Phil (February 18, 2015). "Go Meatless with These Pepper and Egg Sandwiches". Chicago Tribune. Retrieved May 7, 2020.

[275] [275]
Ali, Tanveer (February 20, 2015). "Where to Get Pepper and Egg Sandwiches, a Chicago Lent Tradition". DNAinfo. Archived from the original on December 20, 2019. Retrieved May 7, 2020.

[276] [276]
"In Search Of.... Who Invented The Thanksgiving Sandwich?", Cape Cod Today, April 8, 2014. Retrieved November 9, 2015.

[goreliick1-277] [277]
Gorelick, Richard (July 28, 2015). "Hunting down the history of how pit beef became a symbol of Baltimore". City Paper. Retrieved September 4, 2018.

[278] [278]
McNulty, Ian. "New Orleans' Po-Boy Is a Rich Food Tradition", FrenchQuarter.com. Retrieved December 23, 2016.

[279] [279]
Branley, Edward J.; Taggart, Chuck (1994). "The Po-Boy" GumboPages.com. Retrieved December 23, 2016.

[280] [280]
Edge, John T. (November 10, 2009). "Saving New Orleans Culture, One Sandwich at a Time", New York Times. Retrieved October 30, 2015.

[281] [281]
Ruscitti, Titus (January 21, 2015). "The Best Breaded Pork Tenderloin Sandwiches in the Midwest", Serious Eats. Retrieved October 29, 2015.

[282] [282]
Pace, Gina (October 26, 2014). "The Reuben Sandwich, a Tasty New York Invention, Turns 100 This Year", New York Daily News. Retrieved November 5, 2015.

[283] [283]
Claiborne, Craig (May 17, 1976). "Whence the Reuben? Omaha, It Seems", New York Times. Retrieved November 6, 2015.

[284] [284]
Imajo, Anika (September 15, 2010). "Richmond's Very Own Sandwich", Richmond Times-Dispatch. Retrieved October 31, 2015.

[285] [285]
La Gorce, Tammy (February 4, 2007). "Sloppy Joes, Made by Pros". The New York Times. Retrieved May 5, 2018.

[286] [286]
Lazor, Drew (June 2015). "Order a Sloppy Joe in Jersey and You Won't Find Ground Beef". Serious Eats. Retrieved May 5, 2018.

[287] [287]
Bobrow, Warren (October 1, 2017). "The Cure for Depression in Northern NJ? The Sloppy Joe Sandwich". Forbes. Retrieved May 5, 2018.

[288] [288]
Rao, Tejal (May 20, 2013). "Spiedie Notes: A Sandwich Tour of Binghamton and Endicott", Village Voice. Retrieved November 6, 2015.

[289] [289]
Chillag, Ian (July 1, 2013). "The Famous St. Paul Sandwich (of St. Louis)", NPR. Retrieved October 31, 2015.

[290] [290]
Stradley, Linda. "History of Hoagies, Submarine Sandwiches, Po' Boys Sandwiches, Dagwood Sandwiches, & Italian Sandwiches". What's Cooking America. Retrieved March 11, 2012.

[291] [291]
Horlyk, Earl (April 7, 2011). "Battle of the Loosemeats", Sioux City Journal. Retrieved October 31, 2015.

[292] [292]
Srubas, Paul (January 16, 2016). "Rivers of Booyah All Flow toward One Man", Green Bay Press-Gazette. Retrieved September 15, 2016.

[293] [293]
Harris, Ann Pringle (October 24, 1993). "Fare of the Country; Who Invented Brunswick Stew? Hush Up and Eat". The New York Times. Retrieved March 14, 2018.

[294] [294]
Anderson, Jean. "Kentucky Burgoo", Epicurious. Retrieved September 15, 2016.

[295] [295]
"State Dish - Chili". Texas State Library and Archives Commission. Retrieved on March 7, 2010.

[296] [296]
Lobrano, Alexander (January 9, 2015). "The Grand Central Oyster Bar’s Manhattan Clam Chowder", The Wall Street Journal. Retrieved September 15, 2016.

[297] [297]
"New England Clam Chowder History", What's Cooking America. Retrieved September 15, 2016.

[merrweb-298] [298]
"gumbo". Merriam-Webster. Retrieved August 30, 2015.

[299] [299]
Thring, Oliver (December 29, 2011). "Philadelphia Pepper Pot: The Soup that Won the American Revolution?", The Guardian. Retrieved September 15, 2016.

[300] [300]
Levitas, Gloria (June 27, 1982). "She-Crab Soup: Southern Tradition", New York Times. Retrieved November 1, 2015.

[301] [301]
"Cowboys Recipes That'll Put Hair on Your Chest", The Art of Manliness, August 15, 2009. Retrieved November 14, 2009.

[302] [302]
Mastering the Art of French Cooking, p. 39

[303] [303]
Cooknkate.wordpress.com

[304] [304]
Lowder, J. Bryan (February 25, 2015). "You're Doing It Wrong: Yaka Meat Stew", Slate. Retrieved November 13, 2015.

[305] [305]
Rodriguez, Steve (June 30, 2009). "Carne Asada Fries: The New American Comfort Food", La Prensa San Diego. Archived from the original on July 3, 2009. Retrieved November 8, 2015.

[306] [306]
McWilliams, James (December 2013). "Chicken Fried State", Texas Monthly. Retrieved January 30, 2016.

[joe_steakperfection-307] [307]
Joe O' Connell. "Delmonico steak: a mystery solved". Retrieved March 17, 2007.

[308] [308]
Morgan, Tara (August 6, 2014). "Steaky Fingers: We Roll Up Our Sleeves to Sample Some of Boise's Famous Finger Steaks", Boise Weekly. Retrieved October 29, 2015.

[309] [309]
Kerman, Byron (May 22, 2013). "How to Grill the Perfect Pork Steak". St. Louis Magazine. Retrieved April 13, 2018.

[310] [310]
Thomas, Scott (May 31, 2013). "The Original Schnucks Pork Steak". Feast Magazine. Retrieved April 13, 2018.

[311] [311]
Fenske, Sarah (May 26, 2017). "It's Official: St. Louis Leads the Nation in Pork Steak Purchases". Riverfront Times. Retrieved April 13, 2018.

[312] [312]
Howe, Olivia Gonzalez (January 31, 2006). "Jesse's Embers: Steak de Burgo Recipe"^{[permanent dead link]}, Des Moines Register. Retrieved January 3, 2016.

[313] [313]
John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69

[1]

[2]

[3]

[4]

[5]

[6]

[7]

[8]

[9]

[10]

[11]

[12]

[13]

[14]

[15]

[16]

[17]

[18]

[19]

[20]

[21]

[22]

[23]

[24]

[25]

[26]

[27]

[28]

[29]

[30]

[31]

[32]

[33]

[34]

[35]

[36]

[37]

[38]

[39]

[40]

[41]

[42]

[43]

[44]

[45]

[46]

[47]

[48]

[49]

[50]

[51]

[52]

[53]

[54]

[55]

[56]

[57]

[58]

[59]

[60]

[61]

[62]

[63]

[64]

[65]

[66]

[67]

[68]

[69]

[70]

[71]

[72]

[73]

[74]

[75]

[76]

[77]

[78]

[79]

[80]

[81]

[82]

[83]

[84]

[85]

[86]

[87]

[88]

[89]

[90]

[91]

[92]

[93]

[94]

[95]

[96]

[97]

[98]

[99]

[100]

Name	General Region	Associated regions	Description
Alabama-style barbecue	South	Northern Alabama	Smoked chicken or other smoked meats, with a white barbecue sauce that has a base of mayonnaise instead of tomatoes. The sauce is said to have been developed in 1925 by Bob Gibson of Decatur.^[66]
Chicago-style barbecue	Midwest	Chicago	In addition to using more conventional methods of smoking meats, barbecue chefs in Chicago sometimes utilize an aquarium smoker, which is a rectangular indoor smoker with glass sides. Rib tips and hot links are popular in Chicago.^[67]^[68]^[69]^[70]
Hoosier-style barbecue	Midwest	Indiana	Pork and beef slow-roasted over cherrywood, served with an apple cider and tomato based sauce.^[71]
Kansas City-style barbecue	Midwest	Kansas City, Missouri	Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.^[72] It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City.^[73]^[74]
Memphis-style barbecue	South	Memphis, Tennessee	Typified by pork ribs, slow cooked in a pit. "Dry" ribs are covered with a dry rub before cooking, and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.^[75]
North Carolina-style Barbecue	South	North Carolina	Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based.^[76]^[77]
Santa Maria-style barbecue	West	Santa Maria Valley, California	Beef tri-tip and sometimes other meat, grilled over coals of the coast live oak, and traditionally served with salsa, pinquito beans, salad, and grilled French bread.^[78]
South Carolina-style Barbecue	South	South Carolina	[[Whole hog barbecue, or pig pickin', is popular in South Carolina. In the Midlands of South Carolina, mustard based barbecue sauce is common, while vinegar is more common in the upstate region.^[79] South Carolina is also known for "hash", a rich pork gravy made of offal and pork cuts.^[80]
St. Louis-style barbecue	Midwest	St. Louis, Missouri	Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse.^[81]
Texas-style barbecue	South	Texas	Texas-style barbecue often uses beef (especially brisket^[82]) instead of pork. There are several variations, including East, Central, West, and South Texas. The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce.^[83]

Name	General Region	Associated regions	Description
Broasted chicken	Midwest	Wisconsin	Broasted chicken is pieces of chicken that have been battered and deep-fried in a pressure cooker. The outside is very crispy and the inside is moist and juicy. True broasted chicken is chicken that has been cooked using equipment and recipes supplied by the Broaster Company.^[93]^[94]^[95]
Buffalo wings	Northeast	Buffalo, New York	Chicken wing sections (wingettes and drumettes) that are deep-fried, unbreaded, and coated in a hot sauce made with cayenne pepper, vinegar, and butter. Usually served with celery or carrot sticks, and bleu cheese or ranch dressing for dipping.^[96]
Lemon pepper wings	Southeast	Atlanta	Fried chicken wings that have been heavily coated in lemon pepper seasoning. Lemon pepper wings can also be served "wet", i.e. with buffalo sauce.^[97]
Chicken and waffles	Multiple	The South and the Northeast	The soul food version of chicken and waffles, popular in the South, pairs fried chicken with a breakfast waffle. The Pennsylvania Dutch version, found in the Northeast, consists of a plain waffle with pulled, stewed chicken on top, covered in gravy.^[98]
Chicken Divan	Northeast	New York City	A chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel.^[99]^[100]
Chicken Maryland	Northeast	Maryland	Fried chicken served with a cream gravy^[101]
Chicken mull	South	North Carolina, South Carolina and Georgia	A traditional stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients^[102]
Chicken riggies	Northeast	Utica–Rome area, New York	An Italian-American pasta dish of chicken, rigatoni, and hot or sweet peppers, in a spicy cream and tomato sauce.^[103]
Chicken Vesuvio	Midwest	Chicago	Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish.^[104]
Hawaiian haystack	West	Idaho and Utah	A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple. Various optional condiments, such as coconut, diced bell peppers and tomatoes, and grated cheese are also often included.^[105]
Hot chicken	South	Nashville, Tennessee	A portion of breast, thigh, or wing that has been marinated in buttermilk, floured, fried, and finally sauced using an oil-based paste that has been spiced with cayenne pepper.^[106]^[107]
Moravian chicken pie	South	Winston-Salem, North Carolina	A savory pie containing no vegetables and filled only with chicken meat and a small amount of thickened broth. Served with hot chicken gravy on top.^[108]
Springfield-style cashew chicken	Midwest	Springfield, Missouri	Deep-fried pieces of chicken served over rice. Topped with a sauce made of chicken broth, soy sauce, and oyster sauce, thickened with corn starch. Garnished with unsalted cashews and sliced green onions.^[109]^[110]

Image	Name	General Region	Associated regions	Description
	Bananas Foster	South	New Orleans	A dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, then the alcohol is added and ignited as a flambé. The bananas and sauce are served over the ice cream.^[111]
	Beignet	South	New Orleans	A beignet (/bɛnˈjeɪ/ ben-YAY) is a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar.^[112]
	Boston cream donut	Northeast	Massachusetts	A yeast-risen donut with chocolate frosting and a creamy vanilla-flavored custard filling: a miniature version of the Boston cream pie.^[113]^[114] It was designated the official donut of Massachusetts in 2003^[115] after the Boston cream pie itself was chosen as the state dessert in 1996.
	Boston cream pie	Northeast	Boston	A cake that is filled with a custard or cream filling and frosted with chocolate^[116]
	Bumpy Cake	Midwest	Michigan	A Devil's food cake that is topped with buttercream frosting and covered with chocolate ganache^[117]
	Chantilly cake	West	Hawaii	A delicacy in Hawaii, dating back to the 1950s.^[118] Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from a German chocolate cake without the coconut.^[119] This is in contrast to the typical usage of creme Chantilly, which refers to sweetened whipped cream.^[120]
	Chess pie	South	Southern United States	A simple, sweet custard-like pie that is made from eggs, butter, sugar, and optionally a flavoring such as lemon, orange, or chocolate.^[121]
	Derby pie	South	Kentucky	Derby pie is a chocolate and walnut tart in a pie shell with a pastry dough crust. It is made with walnuts and chocolate chips. The pie was created in the Melrose Inn of Prospect, Kentucky, United States, by George Kern with the help of his parents, Walter and Leaudra. It is often associated with the Kentucky Derby.^[122] As the name is trademarked, the makers of similar pies have had to use a different name such as "Pegasus pie", a reference to the Pegasus Parade at the Kentucky Derby Festival, and May Day pie, in reference to the First Saturday in May, the day of the Kentucky Derby.
	Doberge cake	South	New Orleans	Doberge (/doʊˈbɜːrʒ/ doh-BURZH) cake is a cake with many thin layers, separated with dessert pudding (often half chocolate and half lemon), and with a glazed outer frosting.^[123]
	Fortune cookie	West	San Francisco	A crisp, sugary cookie wafer usually made from flour, sugar, vanilla and sesame seed oil, containing a piece of paper inside bearing a "fortune", usually an aphorism or a vague prophecy, and typically served after a Chinese meal. Makoto Hagiwara of the Tea House in the Japanese Tea Garden in San Francisco's Golden Gate Park reportedly first served the modern version of the cookie in the 1890s or early 1900s.^[124]
	Frozen banana	West	Newport Beach, California	Made by putting a banana on a stick, freezing it, and dipping it in melted chocolate. May be covered with toppings such as chopped nuts, sprinkles, sugar, and crushed cookies.^[125]
	Gooey butter cake	Midwest	St. Louis, Missouri	A flat, dense cake made with yellow box cake mix, butter, sugar, and eggs, and cream cheese typically about 1 inch (2.5 cm) tall, and can be dusted with powdered sugar.^[126]
	Happy Cake	West	Hawaii	A tropical cake prepared with pineapple, coconut and macadamia nuts, it is often referred to as Hawaii's version of a fruit cake.^[127]
A slab of haupia	Haupia	West	Hawaii	Haupia (/haʊˈpiːə/ how-PEE-ə) is a dish in the native cuisine of Hawaii, it is a coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi^[128]
	Hot milk cake	Northeast	Mid-Atlantic states	Has a distinctive flavor from scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes because it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately.^[129]
	Hummingbird cake	South	Southern United States	A banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century.^[130] The first known publication of the recipe, as written by L.H. Wiggin, was in the February 1978 issue of Southern Living.
	Kentucky jam cake	South	Kentucky and Tennessee	Prepared with jam and spices mixed in the batter and is decorated with caramel icing.^[131]^[132]^[133]
	Key lime pie	South	Key West, Florida	A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping.^[134]
	King cake	South	New Orleans	A cake made of braided pastry laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside. Eaten during Mardi Gras season.^[135]
	Kulolo	West	Hawaii	A dessert made from mashed kalo (taro) corms, grated coconut meat or coconut milk, and sugar^[136]
	Lane cake	South	Georgia, Alabama, Mississippi^[137]	Also known as a prize cake; a bourbon-soaked layer cake^[138]
	Lemon stick	Northeast	Baltimore, Maryland	Half of a lemon with a peppermint stick in it^[139]
	Mississippi mud pie	South	Mississippi	A chocolate-based dessert pie.^[140]^[141]
	Modjeska	South	Louisville, Kentucky	A marshmallow dipped in caramel.^[142]
	Moravian sugar cake	South	Winston-Salem, North Carolina	A traditional sweet coffee cake topped with butter, brown sugar and cinnamon which was popularized by Moravians in North Carolina.^[143]
	Needham	Northeast	Maine	A confectionery dessert bar made from sugar, chocolate, coconut, and potato.^[144]
	Pecan pie	South	Southern United States	A pie made primarily of eggs and corn syrup with pecan nuts.^[145]
	Salt water taffy	Northeast	Atlantic City, New Jersey	Originally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s^[146]
	Shaker lemon pie	Midwest	Ohio and elsewhere in the Midwest	A pie with a filling made with whole lemons that have been sliced extremely thin and macerated with sugar.^[147]
	Shoofly pie	Northeast	Pennsylvania	A pie with a cake-like consistency, made with molasses.^[148]
	Snickers salad	Midwest	Iowa	A mix of Snickers bars, Granny Smith apples, whipped cream, and often pudding or whipped topping, served in a bowl.^[149]
	Strawberry rhubarb pie	Northeast	New England, Upstate New York	A sweet and tart pie made with strawberries and rhubarb, with a latticed top crust.^[150]
Sugar cream pie	Sugar cream pie	Midwest	Indiana	Often referred to as Hoosier sugar cream pie, this is the state food of Indiana. It is a single crust pie made from brown sugar, flour, butter, salt, vanilla, and cream. The Hoosier sugar cream pie is recognizable for being a shallow pie with a nutmeg dusting on top.^[151]^[152]
	Sugar on snow	Northeast	Vermont; Upstate New York; Quebec	Also known as "tire sur la neige" (French for "pull over snow"). A candy made by boiling maple syrup and pouring it over clean snow to harden it. Popular at seasonal "sugaring-off" events where freshly tapped maple syrup is boiled and guests receive a small spoon or popscile stick to roll the still-warm maple onto.^[153]
	Sweet potato pie	South	Southern United States	A pie with a filling of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg.^[154]
	Tarte à la Bouillie	South	Louisiana	Tarte à la Bouillie (/ˌtɑːrt ə lə buˈiː/ TART-ə-lə-boo-EE) are sweet-dough custard tarts that are part of Cajun cuisine.^[155]
	Toll House cookie	Northeast	Massachusetts	A cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips. Invented at the Toll House Inn in Whitman, Massachusetts.^[156]
	Tipsy cake	South	Southern United States	A variation on the English trifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit.^[157]^[158]
	Whoopie pie	Northeast	Maine and Pennsylvania	A baked product made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them.^[159] Referred to in some parts of Pennsylvania as a gob.^[160]

Name	General Region	Associated regions	Description
Cioppino	West	San Francisco, California	Cioppino (/tʃoʊˈpiːnoʊ/ choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish.^[161]
Clambake	Northeast	New England	Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach.^[162]^[163]
Clam cakes	Northeast	Rhode Island	Fritter made from flour, water, baking powder, clam juice, and chopped or minced clams (usually quahogs) all mixed together, rolled into balls and deep fried.^[164]
Clams casino	Northeast	Rhode Island	A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled.^[165]
Crab cakes	Northeast	Maryland	Crab meat and other ingredients (such as bread crumbs, milk, mayonnaise, eggs, and seasonings, particularly Old Bay Seasoning), traditionally deep-fried or sautéd, and increasingly often broiled.^[166]
Fish boil	Midwest	Door County, Wisconsin	Freshwater whitefish, potatoes, and onions are boiled in a large pot of salty water, with the fish and potatoes in wire baskets. When the fish is ready, the fish oil, which has floated to the top, is removed, traditionally with burning kerosene.^[167]
Frogmore stew	South	Low Country of South Carolina and Georgia	Frogmore stew, also known as low country boil, is a dish consisting of shell-on shrimp, smoked sausage, corn, and red potatoes all cooked together in a spice laden broth. It's typically served family style, on newspaper with lemon, cocktail sauce, and drawn butter.^[168]^[169]
Hangtown fry	West	San Francisco, California	Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.^[170]
Lobster Newberg	Northeast	New York City, New York	An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.^[171]
Oysters Bienville	South	New Orleans, Louisiana	A traditional dish in New Orleans cuisine,^[172] it consists of filled, baked oysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, as well as bread crumbs.^[173]
Oysters en brochette	South	New Orleans	A classic dish in New Orleans Creole cuisine,^[174] raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed
Oysters Rockefeller	South	New Orleans	Oysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled^[175]
Shrimp and grits	South	The South Carolina Lowcountry and other coastal areas of the Southeast	Grits with cooked shrimp added, usually served for breakfast.^[176]
Shrimp Creole	South	Louisiana	Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.^[177]
Shrimp DeJonghe	Midwest	Chicago	A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry.^[178]
Stuffies	Northeast	Rhode Island and elsewhere in New England	Also known as stuffed clams or stuffed quahogs. Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell.^[179]
Squid lū'au	West	Hawaii	Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt.^[180] (Squid lū'au is pictured at the very bottom of the image.)

Image	Name	General Region	Associated regions	Description
	Bagel dog	Northeast, Midwest	New York City, Chicago, Cincinnati	A full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking.^[181]
	Beer brat	Midwest	Wisconsin	A bratwurst simmered in beer and then grilled.^[182]^[183]
	Boudin	South	Southern Louisiana	A sausage made with pork, rice, and Cajun spices.^[184]^[185]^[186]
Carolina style hot dog	Carolina style	South	North and South Carolina	A hot dog topped with chili, slaw, and onions; locally, mustard sometimes replaces slaw, or is added as a fourth item.^[187]
	Chicago-style hot dog	Midwest	Chicago	An all-beef hot dog on a poppy seed bun, topped with chopped onions, pickle spear, tomato slices, neon-green relish, celery salt, and sport peppers. Also topped with mustard, but not ketchup.^[188]
	Coney	Midwest	Cincinnati	A hot dog topped with a spiced meat sauce called Cincinnati chili, mustard, diced onions, and sometimes cheese.^[189]^[190]
	Coney Island hot dog	Midwest	Detroit, Flint, elsewhere in Michigan	A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.^[191]^[192]
	Dodger Dog	West	Los Angeles	A 10-inch (25 cm) hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers.^[193]
	Half-smoke	Northeast	Washington, D.C.	A "local sausage delicacy"^[194] that is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat. The sausage is often half-pork and half-beef, smoked, and served with herbs, onions, and chili sauce.
	Italian hot dog	Northeast	Newark, New Jersey	A deep-fried hot dog on pizza bread, topped with onions, peppers, and fried potatoes.^[195]
	Jersey breakfast dog	Northeast	New Jersey	A hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg.^[196]
	Maxwell Street Polish	Midwest	Chicago	A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions.^[197]
	Michigan hot dog	Northeast	North Country of New York state	A natural-casing hot dog made of beef and pork, sometimes bright red in color, on a steamed bun, topped with a meat sauce made with hamburger meat, tomatoes, and spices. Optionally also topped with onions and yellow mustard.^[198]
	New York System wiener	Northeast	Rhode Island	A sausage similar to a hot dog, made of veal and pork, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce made from ground beef.^[199]
	Polish Boy	Midwest	Cleveland	A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.^[200]
	Ripper	Northeast	Northern New Jersey	A hot dog that is deep-fried until the casing rips.^[201]
	Seattle-style hot dog	West	Seattle	A hot dog or Polish sausage, usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, or sauerkraut.^[202]
Sonoran hot dog	Sonoran hot dog	Southwest	Tucson and elsewhere in southern Arizona	A hot dog wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.^[203]
	Texas Tommy	Northeast	Philadelphia and elsewhere in eastern Pennsylvania	Invented in Pottstown, Pennsylvania, a Texas Tommy is a hot dog that is split and filled with cheese, wrapped with bacon, and then cooked.^[204]
	White hot	Northeast	Rochester, New York	A hot dog made with a combination of uncured and unsmoked pork, beef, and veal. The lack of smoking or curing allows the meat to retain a naturally white color. White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.^[205]^[206]

List_of_regional_dishes_of_the_United_States

List of regional dishes of the United States

Regional dishes of the United States

Barbecue

Breads and bread dishes

Chicken dishes

Desserts and confectionery

Fish and seafood dishes

Hot dogs and sausages

Pizza

Potato dishes

Rice dishes

Salads

Sandwiches

Soups and stews

Steak dishes

Regional dishes by region

See also

References

Share this article:

Name	General Region	Associated regions	Description
Anadama bread	Northeast	New England	A traditional yeast bread of New England made with wheat flour, cornmeal, molasses and sometimes rye flour^[84]
Beaten biscuits	South	Southern United States	A dense biscuit, sometimes served with ham. Before baking the dough is beaten extensively with a rolling pin or other blunt instrument.^[85]
Frybread	West	Indigenous cuisine of the Americas	Flat, fried bread with a fluffy interior and crunchy exterior, made with wheat flour, sugar, salt, and lard or vegetable oil.^[86]
Hot water corn bread	South	Southern United States	Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil.^[87]
Johnnycakes	Northeast	East Coast, Southern United States, and Appalachia	Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin.^[88]^[89]
Parker House roll	Northeast	Boston, Massachusetts	A bread roll that was invented at the Parker House Hotel in Boston during the 1870s.^[90] It may be served as a side dish.
Pistolette	South	Louisiana	A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches.^[91]
Texas toast	South	Texas	A type of thick-cut white bread, grilled with butter or margarine and often with garlic and other spices, and usually used as a side dish^[92]

Image	Name	General Region	Associated regions	Description
	Chicago-style pizza	Midwest	Chicago	Deep-dish pizza, with a tall outer crust and large amounts of cheese, with chunky tomato sauce on top of the cheese instead of underneath it.^[207]
	Detroit-style pizza	Midwest	Detroit	A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust, brick cheese, and toppings such as pepperoni and olives, and is served with the marinara sauce on top.^[208]^[209]
	Grandma pizza	Northeast	Long Island	Thin-crust pizza topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic, and olive oil, cooked in a rectangular pan and then cut into squares.^[210]
	New Haven-style pizza	Northeast	New Haven, Connecticut	A Neapolitan-influenced pizza with a thin, crisp crust. A "plain" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella is considered to be a topping; a customer who wants it must ask for it.^[211]
	New York-style pizza	Northeast	New York City	Pizza with a thin, hand-tossed crust that is soft and foldable but crispy on the edge. Often sold in wide, wedge-shaped slices to go.^[212]
Pizza bagel	Pizza bagel	Midwest	Cleveland,Ohio	The two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings.^[213]
	Pizza puff	Midwest	Chicago	A deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage. Can be found at some hot dog stands and casual dining restaurants.^[214]^[215]
	Quad City-style pizza	Midwest	The Quad Cities area of Iowa and Illinois	The crust has a nutty taste, the tomato sauce is spicy, the toppings are under the cheese, and the pizza is cut into strips.^[216]
	St. Louis-style pizza	Midwest	St. Louis	Pizza, often made with Provel cheese, with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges.^[217]
	Tomato pie	Northeast	Trenton, New Jersey	Thick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving.^[218]

Name	General Region	Associated regions	Description
Funeral potatoes	West	Idaho and Utah	A casserole of hash browns or grated/cubed potatoes, Cheddar or Parmesan cheese, cream soup or a cream sauce, and other ingredients, topped with corn flakes or crushed potato chips.^[219]
Jo Jo potatoes	Multiple	Ohio, Northwest	Potato wedges that are fried in the same vat as chicken,^[220] or that are coated in a seasoned flour and fried.^[221]
Potatoes O'Brien	Northeast	Boston, Massachusetts and Manhattan, New York	Pan-fried potatoes along with green and red bell peppers. Its origin is disputed;^[222] it has been claimed that it originated in the early 20th century^[223] from a Boston restaurant named Jerome's^[224] and, during the same time period, from a Manhattan restaurant named Jack's.^[225]^[226]
Salt potatoes	Northeast	Syracuse, New York	As the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste waterlogged^[227]
Potato Casserole	Midwest	Omaha, Nebraska	Local restaurants dubbed 'cafes' in Omaha feature a portion of the menu dedicated to potato casseroles. The casseroles consist of sliced potatoes covered with a variety of meats, cheeses, vegetables, sauces, and condiments. Hollandaise sauce is a popular topping.^[228]^[229]^[230] ^[231]

Name	General Region	Associated regions	Description
Charleston red rice	South	The lowcountry of South Carolina and Georgia	Long grain rice cooked with crushed tomatoes, small bits of bacon or smoked pork sausage, celery, bell peppers, and onions.^[232]
Dirty rice	South	Louisiana	Rice cooked with small amounts of meat (traditionally chicken giblets) which give it a dark color, along with onions, bell peppers, celery, and spices.^[233]
Hoppin' John	South	The Carolina Lowcountry	Rice cooked with black-eyed peas or field peas, chopped onion, and sliced bacon. Sometimes country sausage, ham hock, fatback, or another type of meat is used instead of bacon.^[234]
Jambalaya	South	Louisiana	A dish of rice and meat in Louisiana Creole cuisine (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Louisiana Creole spices.^[235]
Red beans and rice	South	Louisiana	A dish in Louisiana Creole cuisine, it is prepared with kidney beans cooked with Louisiana Cajun spices, and often also cooked with ham and vegetables such as bell peppers, onions, and celery, served together with white rice.^[236]
Rice and gravy	South	Louisiana	Traditionally a brown gravy based on pan drippings, cooked with onions, bell peppers, celery, and seasonings, and served over steamed or boiled rice. Now often made with various types of meats.^[237]

Name	General Region	Associated regions	Description
Cobb salad	West	Los Angeles	A garden salad made from chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette.^[238] Various stories exist recounting how the salad was invented.
Crab Louie	West	San Francisco/Spokane	Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing.^[239]
Frogeye salad	West	Idaho and Utah	A pasta salad that is made with acini di pepe pasta, whipped topping and egg yolks. Fruit, such as mandarin oranges and pineapples, are often mixed in, and it is sometimes topped with marshmallows.^[240]
Michigan salad	Midwest	Michigan	A green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices.^[241]
Poke	West	Hawaii	Poke (/ˈpoʊkeɪ/ POH-kay) is a raw seafood salad served as an appetizer in Hawaiian cuisine. It is most commonly made with yellowfin tuna, salty seaweed, and sweet onions.^[242]
Seven-layer salad	South	Southern United States	A salad with seven layers, usually composed of iceberg lettuce, peas, tomatoes, onions, Cheddar cheese, bacon, and mayonnaise. Served in a glass bowl with high sides.^[243]
Shrimp Louie	West	San Francisco and Seattle	Iceberg lettuce with Pacific pink shrimp or other small boiled and shelled shrimp, hard boiled eggs, tomatoes, and Louis dressing; basically the same ingredients as a Crab Louie salad, but with shrimp instead of Dungeness crab^[244]^[245]^[246]
Waldorf salad	Northeast	New York City	First created between 1893 and 1896 at the Waldorf Hotel in New York City, it is generally made of fresh apples, celery and walnuts, dressed in mayonnaise.^[247]

Name	General Region	Associated regions	Description
Beef Manhattan	Midwest	Indianapolis, Indiana	An open-faced sandwich of roast beef and gravy, served with mashed potatoes.^[248]^[249]
Beef on weck	Northeast	Buffalo, New York	Thin-sliced roast beef on a Kümmelweck roll (a Kaiser roll topped with caraway seeds and salt). The cut face of the top half of the roll may be dipped in the jus from the roast. Horseradish is usually provided for the diner to spread to taste on the top half of the roll.^[250]
Cheesesteak	Northeast	Philadelphia	Also known as a Philly cheesesteak. Thinly sliced beef and melted cheese (generally Cheez Whiz, American cheese, or Provolone) on a hoagie roll, typically with sauteed onions and other seasonings.^[251]
Chopped brisket sandwich	South	Texas	A type of barbecue sandwich typically made with chopped up smoked beef brisket and barbecue sauce, and sometimes vegetables such as pickles, onions, and jalapeño peppers.^[252]
Chopped cheese	Northeast	New York City	Ground beef with onions, topped by melted cheese, and served with lettuce, tomatoes and condiments on a hero roll.^[253]
Chow mein sandwich	Northeast	Massachusetts, Rhode Island	A brown gravy-based chow mein mixture placed between halves of a hamburger-style bun.^[254]
Cuban sandwich	South	Tampa, Florida, South Florida^[255]	A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread.^[256]^[257] Medianoche sandwiches are very closely related.
Denver sandwich	West	Denver	Also known as a Western sandwich. A Denver omelette (scrambled eggs with diced ham, onions, and green bell peppers) on two pieces of bread.^[258]
Fluffernutter	Northeast	New England	Made with peanut butter and marshmallow fluff, usually served on white bread^[259]
Fool's Gold Loaf	West	Denver	A French bread, baked and hollowed out, and filled with a jar of peanut butter, a jar of grape jelly, and a pound of bacon.^[260]
French dip	West	Los Angeles	Thin-sliced beef served on a French roll, often topped with Swiss cheese and onions. Traditionally, the bread is dipped in the beef juice that results from cooking, though it's not unusual for the jus to be served on the side.^[261]
Fried-brain sandwich	Midwest	Evansville, Indiana,^[262] Ohio River valley	A sandwich made with heavily battered sliced calves' brains, deep fried and served on sliced bread.^[263]
Gerber sandwich	Midwest	St. Louis	An open-faced sandwich of a half section of Italian or French bread, spread with garlic butter and topped with ham and either Provel or Provolone cheese, seasoned with a sprinkling of paprika, and then toasted.^[264]
Horseshoe sandwich	Midwest	Springfield, Illinois	An open-faced sandwich of thick-sliced toasted bread, a hamburger patty or other meat, French fries, and a cheese sauce that is somewhat similar to Welsh rarebit.^[265]
Hot brown	South	Louisville, Kentucky	An open-faced sandwich of turkey with sliced tomatoes on thick-cut toast, covered with Mornay sauce and topped with bacon, and baked or broiled until the bread is crisp and the sauce begins to brown.^[266]
Italian beef	Midwest	Chicago	A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll.^[267]
Jibarito	Midwest	Chicago	A jibarito (/ˌhiːbəˈriːtoʊ/ HEE-bə-REE-toh) is a sandwich, inspired by the cuisine of Puerto Rico, made with flattened, fried green plantains instead of bread. Generally with a thin steak filling, or sometimes chicken or pork. Usually topped with garlic-flavored mayonnaise, lettuce, and tomato.^[268]
Jucy Lucy	Midwest	Minneapolis	A cheeseburger that has the cheese inside the meat patty instead of on top.^[269]^[270]
Lobster roll	Northeast	New England	A sandwich of lobster meat served in a top-loading hot dog bun.^[271]
Mother-in-law	Midwest	Chicago	A tamale in a hot dog bun, covered with chili.^[272]
Muffuletta	South	New Orleans	A sandwich on a muffuletta bread, a large, round, and light Italian bread with sesame seeds. It's filled with various meats and cheeses, usually including ham, salami, mortadella, Swiss cheese, and provolone, with olive salad spread on the bread.^[273]
Pepper and egg sandwich	Midwest	Chicago	Scrambled eggs and grilled bell peppers on French bread.^[274]^[275]
Pilgrim sandwich	Northeast	New England	Also known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients.^[276]
Pit beef sandwich	Northeast	Baltimore	A sandwich of charcoal-roasted beef, sliced and served rare on a Kaiser roll.^[277]
Po' boy	South	New Orleans	A submarine sandwich on a wide piece of French bread that is crunchy on the outside and light on the inside. Popular fillings include fried seafood such as shrimp, oysters, or catfish, and the more traditional roast beef with brown gravy. Usually topped ("dressed") with shredded lettuce, tomatoes, pickles, and mayonnaise.^[278]^[279]^[280]
Pork tenderloin sandwich	Midwest	Iowa and Indiana	A large, thin pork cutlet, breaded and deep-fried, served on a bun.^[281]
Reuben sandwich	Multiple	New York City and Omaha, Nebraska	A hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread.^[282] One account holds that Reuben Kulakofsky of Omaha, Nebraska invented the sandwich, and another holds that it was invented by Arnold Reuben at Reuben's Restaurant in New York City.^[283]
Sailor sandwich	South	Richmond, Virginia	A sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread.^[284]
Sloppy joe	Northeast	Northern New Jersey	In most of the U.S., a sloppy joe is a sandwich of ground beef and tomato sauce, with onion and spices, served on a hamburger bun. But in North Jersey, a sloppy joe is a double decker thin sliced rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing.^[285]^[286]^[287]
Spiedie	Northeast	Binghamton, New York	A spiedie (/ˈspiːdi/ SPEE-dee) is a sandwich of marinated cubes of lamb, chicken, pork, or beef served on Italian bread or white bread.^[288]
St. Paul sandwich	Midwest	St. Louis	An egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise.^[289]
Submarine sandwich	Northeast	Northeastern United States	Also known as a sub, wedge, hoagie, hero, grinder, baguette and other names, it originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries.^[290] A long roll of bread split widthwise into two pieces, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces.
Tavern sandwich	Midwest	Iowa	Also known as a loosemeat sandwich,^[291] it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard.

Name	General Region	Associated regions	Description
Booyah	Midwest	Michigan, Minnesota, Wisconsin	A thick soup that often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people.^[292]
Brunswick stew	South	Southern United States	A stew based on tomatoes, local beans and vegetables, and chicken in recent times; originally, small game meat such as squirrel, rabbit or opossum was used instead.^[293]
Burgoo	South	Kentucky and Illinois	A spicy stew,^[294] typically using game or game birds, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. [The image at the left depicts burgoo with a side of mashed potatoes.]
Chili con carne	South	Texas	Originated in Texas and is the official dish of the U.S. state of Texas, as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.^[295]
Clam chowder (Manhattan style)	Northeast	New York	Clams cooked in a red broth with tomatoes for flavor and color.^[296]
Clam chowder (New England style)	Northeast	New England	A milk- or cream-based chowder of potatoes, onion, and clams.^[297]
Gumbo	South	Louisiana	A meat or seafood soup or stew thickened with okra or filé.^[298]
Philadelphia Pepper Pot	Northeast	Philadelphia, Pennsylvania	A thick stew of beef tripe, vegetables, pepper and other seasonings.^[299]
She-crab soup	South	Charleston, South Carolina	A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry.^[300]
Sonofabitch stew	West	Western United States	A cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made with offal from a calf.^[301]
Vichyssoise	Northeast	New York City	Vichyssoise (/viːʃiːˈswɑːz/ vee-shee-SWAHZ) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. Its origins is a subject of debate among culinary historians; Julia Child calls it "an American invention",^[302] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".^[303]
Yaka mein	South	New Orleans	A soup that combines influences of Chinese and Creole cuisine. Stewed beef in beef-based broth with noodles, garnished with half a hard-boiled egg and chopped green onions, with Creole or Cajun seasoning.^[304]

Image	Name	General Region	Associated regions	Description
Carne asada fries	Carne asada fries	Southwest	San Diego, California	French fries, carne asada, guacamole, sour cream, and cheese.^[305]
	Chicken fried steak	South	Texas	A breaded cutlet dish consisting of a piece of tenderized cube steak coated with seasoned flour and pan fried.^[306]
	Delmonico steak	Northeast	New York City	A method of preparation from one of several cuts of beef (typically the Rib Cut) prepared Delmonico style, made by Delmonico's Restaurant in New York City during the mid-19th century.^[307]
	Finger steaks	West	Southern Idaho	Small strips of steak (usually sirloin), battered with a tempura-like batter and deep-fried in oil. Typically served with French fries and fry sauce, and a thick piece of buttered toast.^[308]
	Pork steak	Midwest	St. Louis	A steak made from a slice of pork shoulder; often smoked or slow-cooked with barbecue sauce.^[309]^[310]^[311]
	Steak de Burgo	Midwest	Des Moines, Iowa	Usually consists of a beef tenderloin either topped with butter, garlic, and Italian herbs, or served in a sauce consisting of those same ingredients^[312]
	Steak Diane	Northeast	New York City	A pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. It does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York City as part of the fad for tableside-flambéed dishes.^[313]