Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Announcement
Basketball
Boston Marathon
Boys and Girls Champs
Caribbean
Caribbean Premier League
Celebrity
Comedy
Cricket
Earthquake Haiti
Elections
Games
Gibson-McCook Relays
Gold Cup
Investment
Jamaica
Manning Cup
Marketplace
News
Olympics
Prayer
Reggae Music
Religion/Faith
Soccer
Sports
Tennis
Track and Field
Trinidad & Tobago
Uncategorized
United States
World
World Championships
World Cup
Yowlink

List of regional dishes of the United States

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

Image Name General Region Associated regions Description
American chop suey
American chop suey Northeast New England and Northeastern United States An Italian-American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese.[1]
American goulash 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 Arizona cheese crisp West 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 Biscuits and gravy South Southern United States Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy.[5]
Boston baked beans being served with a ladle 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.[6]
Cheese straws 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[7][8][9]
Chili burger with fries Chili burger West Los Angeles Also known as a chili size. A hamburger (or cheeseburger) topped with chili con carne.[10]


Chimichanga Chimichanga West Arizona A deep-fried burrito, usually made with a flour tortilla and various fillings such as beans, rice, cheese, and some type of meat.[11][12][13]
Chislic Chislic Midwest South Dakota Small cubes of mutton (or sometimes beef, pork, or venison), deep-fried and served on skewers or toothpicks.[14][15]
Cincinnati chili 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"), or on hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s.[16]
A package of all-pork city chicken and wooden skewers, ready to be cooked
City chicken Midwest Ohio; Michigan; Indiana Cubes of meat (usually pork) which have been placed on a wooden skewer (approximately 4–5 inches long), then fried or baked.[17]
Cowboy beans West Southwestern United States Consists of beans and ground beef in a sweet and tangy sauce[18]
Eggs Benedict Eggs Benedict Northeast New York City The two halves of a toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce.[19] 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.[20]
Eggs Sardou with grits and shrimp Eggs Sardou South New Orleans Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.[21]
Crawfish étouffée Étouffée South Louisiana, Mississippi Étouffée (/tˈf/ 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.[22]
Fried cheese curds Fried cheese curds Midwest Wisconsin Cheese curds that are battered and deep fried.[23][24]
Fried green tomatoes Fried green tomatoes South Southern United States Unripe tomatoes, sliced, coated with cornmeal, and fried.[25]
Frito pie Frito pie West 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.[26][27]
A red hot garbage plate 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.[28][29][30]
A log of Goetta Goetta Midwest Cincinnati, Ohio Goetta (/ˈɡɛtə/ GET) 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.[31]
Grillades with grits Grillades South Louisiana Grillades (/ɡrˈjɑːdz/ gree-YAHDZ) are fried or seared medallions of meat, usually beef, cooked with Creole-style vegetables and spices.[32]
A tater tot hotdish 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[33]
Hushpuppies
Hushpuppy South Southern United States A savory food made from cornmeal batter that is deep fried or baked rolled as a small ball[34]
Johnny Marzetti 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.[35][36]
Laulau (lower left) with rice and salad Laulau West Hawaii The traditional preparation consisted of pork in wrapped taro leaf[37]
Livermush Livermush South North Carolina A dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried.[38][39][40]
Loco moco, with macaroni salad and boiled soba noodles 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[41]
A Mission-style burrito, wrapped in aluminum foil, with tortilla chips and salsa 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.[42]
Natchitoches meat pies with beans and rice Natchitoches meat pie South Louisiana A dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana,[43] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell
New England boiled dinner New England boiled dinner Northeast New England Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items[44]
Pasty 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.[45]
Pepperoni roll Pepperoni roll Northeast West Virginia and Appalachia Pepperoni baked inside a soft roll to create an easily portable snack or lunch item.[46]
A pork roll sandwich 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[47]
Pudding corn 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.[48]
Runza 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.[49]
Scrapple Scrapple Northeast Delaware Valley Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices[50]
Spam musubi 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.[51]
Spoonbread, with a pork chop and greens Spoonbread South Southern United States A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding.[52] (Pictured is spoonbread underneath a pork chop, with a side of greens.)
Steamed cheeseburger 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.[53]
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.[54]
Succotash made with corn and kidney beans 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.[55]
Toasted ravioli Toasted ravioli Midwest St. Louis, Missouri Found on the menus of many St. Louis restaurants including those of the Hill, a predominantly Italian neighborhood.[56]
Utica greens 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.[57]

Barbecue

Image Name General Region Associated regions Description
A hickory-smoked chicken sandwich with white barbecue sauce 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.[58]
"Combo plate" of several Kansas City-style barbecue dishes and French fries 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.[59] It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City.[60][61]
A barbecue cooker in Memphis 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.[62]
Pulled pork 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.[63][64]
Santa Maria-style barbecue: Tri-tip with salsa, pink beans instead of pinquito beans, salad, and garlic bread. 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.[65]
St. Louis-style barbecue pork ribs 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.[66]
Texas-style barbecue smoke pit with various meats Texas-style barbecue South Texas Texas-style barbecue often uses beef (especially brisket[67]) 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.[68]

Breads and bread dishes

Image Name General Region Associated regions Description
Anadama bread Anadama bread Northeast New England A traditional yeast bread of New England made with wheat flour, cornmeal, molasses and sometimes rye flour[69]
Beaten biscuits 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.[70]
Hot water corn bread 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.[71]
Johnnycakes Johnnycakes Northeast East Coast Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin.[72][73]
Parker House rolls, before baking Parker House roll Northeast Boston, Massachusetts A bread roll that was invented at the Parker House Hotel in Boston during the 1870s.[74] 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.[75]
Texas toast 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[76]

Chicken dishes

Image Name General Region Associated regions Description
Broasted chicken, and broasted potatoes 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.[77][78][79]
Buffalo wings, with celery sticks and ranch dressing 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 ranch or bleu cheese dressing for dipping.[80]
Chicken and waffles with peaches and cream 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.[81]
Chicken Divan 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.[82][83]
Chicken Maryland and pilaf Chicken Maryland South Maryland Fried chicken served with a cream gravy[84]
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[85]
Chicken riggies 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.[86]
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.[87]
Hawaiian haystack West 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.[88]
Hot chicken, with a side of potato salad 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.[89][90]
Moravian chicken pie 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.[91]

Desserts and confectionery

Image Name General Region Associated regions Description
Bananas Foster 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.[92]
Beignets with powdered sugar Beignet South New Orleans A beignet (/bɛnˈj/ ben-YAY) is a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar.[93]
Boston cream donut Boston cream doughnut Northeast Massachusetts A yeast-risen doughnut with chocolate frosting and a creamy vanilla-flavored custard filling: a miniature version of the Boston cream pie.[94][95] It was designated the official doughnut of Massachusetts in 2003[96] after the Boston cream pie itself was chosen as the state dessert in 1996.
Boston cream pie Boston cream pie Northeast Boston A cake that is filled with a custard or cream filling and frosted with chocolate[97]
Chantilly cake Chantilly cake West Hawaii A delicacy in Hawaii, dating back to the 1950s.[98] Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from a German chocolate cake without the coconut.[99] This is in contrast to the typical usage of creme Chantilly, which refers to sweetened whipped cream.[100]
Chess pie 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.[101]
Doberge cake Doberge cake South New Orleans Doberge (/dˈbɜːrʒ/ 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.[102]
Frozen banana 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.[103]
Gooey butter cake Gooey butter cake Midwest St. Louis, Missouri A flat, dense cake made with wheat cake flour, butter, sugar, and eggs, typically about an inch tall, and dusted with powdered sugar.[104]
Happy Cake 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.[105]
A slab of haupia
Haupia West Hawaii Haupia (/hˈpə/ how-PEE) 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[106]
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.[107]
Hummingbird cake Hummingbird cake South Southern United States A banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century.[108] 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.[109][110][111]
Key lime pie Key lime pie South Key West, Florida A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping.[112]
King cake 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.[113]
A package of kulolo Kulolo West Hawaii A dessert made from mashed kalo (taro) corms, grated coconut meat or coconut milk, and sugar[114]
Lane cake Lane cake South Georgia, Alabama, Mississippi[115] Also known as a prize cake; a bourbon-soaked layer cake[116]
Lemon stick South Baltimore, Maryland Half of a lemon with a peppermint stick in it[117]
Mississippi mud pie Mississippi mud pie South Mississippi A chocolate-based dessert pie.[118][119]
Modjeskas, individually wrapped in parchment paper Modjeska South Louisville, Kentucky A marshmallow dipped in caramel.[120]
Moravian sugar cake 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.[121]
Needham Northeast Maine A confectionery dessert bar made from sugar, chocolate, coconut, and potato.[122]
Pecan pie Pecan pie South Southern United States A pie made primarily of eggs and corn syrup with pecan nuts.[123]
Salt water taffy Salt water taffy Northeast Atlantic City, New Jersey Originally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s[124]
Shaker lemon pie 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.[125]
Shoofly pie Shoofly pie Northeast Pennsylvania A pie with a cake-like consistency, made with molasses.[126]
Snickers salad Snickers salad Midwest Iowa A mix of Snickers bars, Granny Smith apples, whipped cream, and often pudding or whipped topping, served in a bowl.[127]
Strawberry rhubarb pie Strawberry rhubarb pie Northeast New England, Upstate New York A sweet and tart pie made with strawberries and rhubarb, with a latticed top crust.[128]
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.[129][130]
Sugar on snow being made Sugar on snow Northeast Vermont, Upstate New York A candy made by boiling maple syrup and pouring it over clean snow to harden it.[131]
Sweet potato pie 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.[132]
Tarte à la Bouillie South Louisiana Tarte à la Bouillie (/ˌtɑːrt ə lə buˈ/ TART-ə-lə-boo-EE) are sweet-dough custard tarts that are part of Cajun cuisine.[133]
A tipsy cake shaped like a hedgehog 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.[135][136]
Whoopie pie 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.[137] Referred to in some parts of Pennsylvania as a gob.[138]

Fish and seafood dishes

Image Name General Region Associated regions Description
Cioppino Cioppino West San Francisco, California Cioppino (/ˈpn/ choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish.[139]
Clambake Clambake Northeast New England Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach.[140][141]
Clam cake 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.[142]
Clams casino Clams casino Northeast Rhode Island A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled.[143]
Crab cakes Crab cakes South Baltimore–Washington metropolitan area and elsewhere in 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.[144]
Fish boil platter 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.[145]
Hangtown fry Hangtown fry West 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.[146]
Lobster Newberg Lobster Newberg Northeast New York City, New York An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.[147]
Oysters Bienville Oysters Bienville South New Orleans, Louisiana A traditional dish in New Orleans cuisine,[148] 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.[149]
Oysters en brochette South New Orleans A classic dish in New Orleans Creole cuisine,[150] 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 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[151]
Shrimp and grits Shrimp and grits South The South Carolina Lowcountry and other coastal areas of the Southeast Grits with cooked shrimp added, usually served for breakfast.[152]
Shrimp Creole 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.[153]
Shrimp DeJonghe 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.[154]
Stuffies 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.[155]
Clockwise from bottom: squid luau, pipikaula shortribs, kalua pig, tripe stew, rice, opihi poke, laulau, and poi in the center Squid lū'au West Hawaii Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt.[156] (Squid lū'au is pictured at the very bottom of the image.)

Hot dogs and sausages

Image Name General Region Associated regions Description
Bagel dogs Bagel dog Multiple New York City, Chicago, Cincinnati A full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking.[157]
Beer brats Beer brat Midwest Wisconsin A bratwurst simmered in beer and then grilled.[158][159]
Boudin Boudin South Southern Louisiana A sausage made with pork, rice, and Cajun spices.[160][161][162]
Chicago-style hot dog 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.[163]
Cheese coney Coney Midwest Cincinnati A hot dog topped with a spiced meat sauce called Cincinnati chili, mustard, diced onions, and sometimes cheese.[164][165]
Coney Island hot dog Coney Island hot dog Midwest Detroit, elsewhere in Michigan, and Fort Wayne, Indiana A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.[166][167]
Dodger dog Dodger Dog West Los Angeles A 10-inch hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers.[168]
Half-smoke Half-smoke South Washington, D.C. A "local sausage delicacy"[169] 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.[170]
Jersey breakfast dog 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.[171]
Maxwell Street Polish sausages, pork chops, and onions on a grill 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.[172]
Michigan hot dog 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.[173]
Three "all the way" 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.[174]
Polish Boy Polish Boy Midwest Cleveland A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.[175]
Rippers with onion rings Ripper Northeast Northern New Jersey A hot dog that is deep-fried until the casing rips.[176]
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.[177]
Sonoran hot dog
Sonoran hot dog West 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.[178]
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.[179]
A white hot topped with hot sauce, mustard, and onions 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.[180][181]

Pizza

Image Name General Region Associated regions Description
Chicago-style pizza 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.[182]
Detroit-style pizza Detroit-style pizza Midwest Detroit A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives, and is served with the marinara sauce on top.[183][184]
Grandma pizza 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.[185]
New Haven-style pizza 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.[186]
New York-style pizza 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.[187]
Pizza bagel
Pizza bagel Northeast New York metropolitan area The two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings.[188]
Pizza puff 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.[189][190]
Quad City-style pizza 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.[191]
St. Louis-style pizza 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.[192]
Tomato pie 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.[193]

Potato dishes

Image Name General Region Associated regions Description
Funeral potatoes Funeral potatoes West 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.[194]
Jo-Jo potatoes Jo Jo potatoes Multiple Ohio, Northwest Potato wedges that are fried in the same vat as chicken,[195] or that are coated in a seasoned flour and fried.[196]
Potatoes O'Brien Potatoes O'Brien Northeast Boston, Massachusetts and Manhattan, New York Pan-fried potatoes along with green and red bell peppers. Its origin is disputed;[197] it has been claimed that it originated in the early 20th century[198] from a Boston restaurant named Jerome's[199] and, during the same time period, from a Manhattan restaurant named Jack's.[200][201]
Salt potatoes being cooked in a pot 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[202]

Rice dishes

Image Name General Region Associated regions Description
Charleston red rice 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.[203]
Dirty rice Dirty rice South Louisiana and elsewhere in the Southern United States Rice cooked with small amounts of meat (traditionally chicken giblets) which give it a dark color, along with onions, bell peppers, celery, and spices.[204]
Hoppin' John Hoppin' John South Southern United States 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.[205]
Jambalaya 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.[206]
Red beans and rice 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.[207]
Smothered turkey rice and gravy 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.[208]

Salads

Image Name General Region Associated regions Description
Cobb salad 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.[209] Various stories exist recounting how the salad was invented.
Crab Louie Crab Louie West San Francisco Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing.[210]
Frogeye salad Frogeye salad West 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.[211]
Michigan salad with grilled shrimp Michigan salad Midwest Michigan A green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices.[212]
Tako (octopus) poke Poke West Hawaii Poke (/ˈpk/ 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.[213]
Seven-layer salad 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.[214]
Shrimp Louie 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[215][216][217]
Waldorf salad 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.[218]

Sandwiches

Image Name General Region Associated regions Description
Beef Manhattan Midwest Indianapolis, Indiana An open-faced sandwich of roast beef and gravy, served with mashed potatoes.[219][220]
Beef on weck 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.[221]
Philly cheesesteak sandwich 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.[222]
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.[223]
Cuban sandwich Cuban sandwich South Tampa, Florida, South Florida[224] A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread.[225][226]
Denver sandwich 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.[227]
A fluffernutter, before assembly Fluffernutter Northeast New England Made with peanut butter and marshmallow fluff, usually served on white bread[228]
Fool's Gold Loaf 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.[229]
French dip sandwich with jus on the side 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.[230]
Fried-brain sandwiches, with side orders of onion rings and German fries Fried-brain sandwich Midwest Evansville, Indiana,[231] Ohio River valley A sandwich made with heavily battered sliced calves' brains, deep fried and served on sliced bread.[232]
Gerber sandwich 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.[233]
Horseshoe sandwich 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.[234]
Hot brown 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.[235]
Italian beef sandwich Italian beef Midwest Chicago A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll.[236]
Jibarito Jibarito Midwest Chicago A jibarito (/ˌhbəˈrt/ 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.[237]
Juicy Lucy Jucy Lucy Midwest Minneapolis A cheeseburger that has the cheese inside the meat patty in addition to on top.[238]
Lobster roll, with potato chips and a pickle Lobster roll Northeast New England A sandwich of lobster meat served in a top-loading hot dog bun.[239]
Mother-in-law Mother-in-law Midwest Chicago A tamale in a hot dog bun, covered with chili.[240]
Muffuletta sandwich 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.[241]
Puritan sandwich Pilgrim sandwich Northeast New England Also known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients.[242]
An alligator po' boy sandwich, with French fries and vegetable garnish 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.[243][244][245]
Pork tenderloin sandwich with French fries Pork tenderloin sandwich Midwest Iowa and Indiana A large, thin pork cutlet, breaded and deep-fried, served on a bun.[246]
Reuben sandwich 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.[247] 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.[248]
Sailor sandwich with French fries Sailor sandwich South Richmond, Virginia A sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread.[249]
Sloppy joe 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.[250][251][252]
A chicken spiedie Spiedie Northeast Binghamton, New York A spiedie (/ˈspdi/ SPEE-dee) is a sandwich of marinated cubes of lamb, chicken, pork, or beef served on Italian bread or white bread.[253]
St. Paul sandwich St. Paul sandwich Midwest St. Louis An egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise.[254]
Submarine sandwich 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.[255] A long roll of bread split widthwise into two pieces, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces.
Tavern sandwich Tavern sandwich Midwest Iowa Also known as a loosemeat sandwich,[256] it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard.

Soups and stews

Image 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.[257]
Brunswick stew made with chicken 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, and/or opossum was used instead.[258]
Burgoo, with a side of mashed potatoes Burgoo South Kentucky and Illinois A spicy stew,[259] 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 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.[260]
Manhattan clam chowder Clam chowder (Manhattan style) Northeast New York Clams cooked in a red broth with tomatoes for flavor and color.[261]
New England clam chowder Clam chowder (New England style) Northeast New England A milk- or cream-based chowder of potatoes, onion, and clams.[262]
Gumbo Gumbo South Louisiana A meat or seafood soup or stew thickened with okra or filé.[263]
Philadelphia Pepper Pot Northeast Philadelphia, Pennsylvania A thick stew of beef tripe, vegetables, pepper and other seasonings.[264]
She-crab soup 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.[265]
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.[266]
Vichyssoise Vichyssoise Northeast New York City Vichyssoise (/vʃˈswɑːz/ 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",[267] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".[268]
Yaka mein 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.[269]

Steak dishes

Image Name General Region Associated regions Description
Carne asada fries
Carne asada fries West San Diego, California French fries, carne asada, guacamole, sour cream, and cheese.[270]
Chicken fried steak topped with gravy Chicken fried steak South Texas A breaded cutlet dish consisting of a piece of tenderized cube steak coated with seasoned flour and pan fried.[271]
Delmonico steak 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.[272]
A finger steak 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.[273]
Pork steak Pork steak Midwest St. Louis A steak made from a slice of pork shoulder; often smoked or slow-cooked with barbecue sauce.[274][275][276]
Steak de Burgo 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[277]
Steak Diane 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.[278]

Regional dishes by region

Midwest

Northeast

South

West

Multiple regions

See also

References

  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. ^ 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. ^ Jacobs, Sheila (March 12, 2008). "Cheer for Cheese Crisps", Arizona Daily Star. Retrieved November 8, 2015.
  4. ^ Moss, Robert. "Barbecue Spaghetti: A Memphis Icon". Southern Living. Retrieved September 21, 2019.
  5. ^ Higgins, Edward (February 8, 2016). "Southern Biscuits and Gravy", Farmers' Almanac. Retrieved June 12, 2016.
  6. ^ Knox Beckius, Kim (May 25, 2016). "Boston Baked Beans: Recipes and Lore", About Travel. Retrieved June 12, 2016.
  7. ^ Maroukian, Francine (December 2010). "Anatomy of a Classic: Cheese Straws", Garden & Gun. Retrieved March 27, 2016.
  8. ^ Taylor, John Martin (Fall 2008). "Cheese Straws", Gastronomica. Retrieved March 27, 2016.
  9. ^ "A Discussion of Cheese Straws", British Food in America. Retrieved March 27, 2016.
  10. ^ Gold, Jonathan (May 16, 1996). "The Tom Bomb", Los Angeles Times. Retrieved November 7, 2015.
  11. ^ Henderson, John (January 22, 2007). "We All Win as Chimichanga War Rages On". Denver Post. Retrieved November 3, 2019.
  12. ^ Laudig, Michelle (November 22, 2007). "Chimi Eat World". Phoenix New Times. Retrieved November 3, 2019.
  13. ^ Lacey, Marc (November 15, 2011). "Arizonans Vie to Claim Cross-Cultural Fried Food". New York Times. Retrieved November 3, 2019.
  14. ^ Preheim, Rich (July/August 2005). "The Chislic Circle", South Dakota magazine. Retrieved November 4, 2015.
  15. ^ Horlyk, Earl (January 21, 2014). "Deep-Fried Memories: Traditional SD Chislic Gets a Revival", Sioux City Journal. Retrieved November 3, 2015.
  16. ^ Woellert, Dann (April 16, 2013). The Authentic History of Cincinnati Chili. The History Press. ISBN 978-1609499921.
  17. ^ Popick, Barry (December 17, 2008). "City Chicken", The Big Apple. Retrieved June 12, 2016.
  18. ^ Grant, Dickie. "Cowboy Beans", Food Network. Retrieved June 13, 2016.
  19. ^ Beyer, Gregory (April 8, 2007). "Was He the Eggman?", New York Times. Retrieved November 5, 2015.
  20. ^ Anderson, Jean. "Eggs Benedict Who?", Gourmet magazine. Retrieved November 6, 2015.
  21. ^ Claiborne, Craig; Franey, Pierre (November 3, 1985). "Eggs Sardou", New York Times. Retrieved November 8, 2015.
  22. ^ "Crawfish Étouffée, New Orleans Online. Retrieved November 8, 2015.
  23. ^ Lewis, Chelsey (April 21, 2016). "Are Fried Cheese Curds Wisconsin's Most Important Food Innovation?", Milwaukee Journal Sentinel. Retrieved May 21, 2016.
  24. ^ Stradley, Linda (2004). "Cheese Curds", What's Cooking America. Retrieved May 21, 2016.
  25. ^ Chalew, Gail Naron (August 23, 2006). "Fried Green Tomatoes: A Taste of Old New Orleans", NPR. Retrieved November 8, 2015.
  26. ^ 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.
  27. ^ Bond, Courtney (September 2012). "Frito Pie: Cheap, Hearty, and Eternally Beloved". Texas Monthly. Retrieved February 3, 2018.
  28. ^ Mitzewich, John (February 9, 2017). "The Famous Garbage Plate of Rochester, New York". The Spruce. Retrieved April 18, 2017.
  29. ^ Orchant, Rebecca (February 26, 2014). "Why You Should Absolutely Eat Something Called a 'Garbage Plate'". The Huffington Post. Retrieved April 18, 2017.
  30. ^ Pucci, Jacob (April 27, 2016). "Who makes the Best Garbage Plate in Rochester?". New York Upstate. Retrieved April 18, 2017.
  31. ^ Raposo, Jacqueline (October 29, 2013). "Goetta: The Cincinnati German-American Breakfast Staple", Serious Eats. Retrieved November 4, 2015.
  32. ^ The Picayune Creole Cookbook (6th ed.). The Times-Picayune Publishing Co. 1922. p. 70. Retrieved June 15, 2014.
  33. ^ Phelps, Jordyn (April 10, 2013). "Bachmann vs. Franken: Minnesota Pols Dish Up Rivalry at 'Hotdish Off'", ABC News. Retrieved June 14, 2016.
  34. ^ Moss, Robert (June 15, 2015). "The Real History of Hushpuppies", Serious Eats. Retrieved June 14, 2016.
  35. ^ "Johnny Marzetti". Saveur. April 9, 2015. Retrieved November 8, 2015.
  36. ^ 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.
  37. ^ Kam, Nadine (May 27, 1996). "For the Love of Laulau", Honolulu Star-Bulletin. Retrieved June 16, 2016.
  38. ^ Rhew, Adam (September 16, 2016). "In North Carolina, Livermush Still Wins Hearts". Eater. Retrieved November 22, 2018.
  39. ^ Bashor, Melissa (February 23, 2015). "In Cleveland County, Livermush Is King". Our State Magazine. Retrieved November 22, 2018.
  40. ^ Beaty, Artie (July 25, 2018). "Livermush: What Is This North Carolina Favorite?". TripSavvy. Retrieved November 22, 2018.
  41. ^ Cave, James (October 1, 2014). "Here's Why the Loco Moco Is Hawaii's Ultimate Comfort Food", Huffington Post. Retrieved June 16, 2016.
  42. ^ Long, Tony (August 5, 2011). "A Brief History of Mission-Style Burritos", Food Republic. Retrieved October 30, 2015.
  43. ^ Laws of Louisiana, LL 170.9, 2003.
  44. ^ Stern, Jane and Michael (April 1986). "New England Boiled Dinner", Yankee magazine. Retrieved June 16, 2016.
  45. ^ Silver, Kate (March 7, 2014). "Prowling for Pasties in the U.P." Chicago Tribune. Retrieved August 8, 2019.
  46. ^ Edge, John (September 29, 2009). "Fast Food Even Before Fast Food". New York Times. Retrieved August 30, 2015.
  47. ^ Genovese, Peter (March 31, 2016). "Taylor Ham (or Pork Roll): What the Iconic Meat Means to Jersey", Thrillist. Retrieved August 6, 2016.
  48. ^ Associated Press (November 9, 2005). "Corn Pudding Is a Southern Favorite", Augusta Chronicle. Retrieved November 10, 2015
  49. ^ Rojas, Warren (March 26, 2015). "Nebraskans Know There's No Substitute for Runza", Roll Call. Retrieved October 29, 2015.
  50. ^ Orchant, Rebecca (April 25, 2013). "Scrapple: The Pennsylvania Delicacy", Huffington Post. Retrieved June 16, 2016.
  51. ^ Jones, Jay (March 28, 2014). "In Hawaii, It's Spam Morning, Noon and Night", Dallas Morning News. Retrieved December 2, 2015.
  52. ^ Harris, Ann Pringle (July 31, 1988). "Fare of the Country: Spoonbread, Virginia's Choice", The New York Times. Retrieved June 19, 2016.
  53. ^ 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.
  54. ^ "Differences: Calzone, stromboli". tribunedigital-chicagotribune. March 26, 2013. Retrieved November 8, 2015.
  55. ^ "succotash". The American Heritage Dictionary of the English Language (4 ed.). Houghton Mifflin Company. 2004. Retrieved 2009-02-21.
  56. ^ Brooks, Patricia (February 25, 1987). "Toasted Ravioli, the Secret of St. Louis", The New York Times. Retrieved June 24, 2016.
  57. ^ Thompson, Chris (March 5, 2016). "Utica Greens Are the Dopest Meal You Can Make with "Greens" in the Name", Deadspin. Retrieved June 24. 2016.
  58. ^ Jones, Scott. "A North Alabama Favorite: White BBQ Sauce", Southern Living. Retrieved July 22, 2017.
  59. ^ "Barbecue Kansas City Style", Experience Kansas City. Retrieved February 20, 2016.
  60. ^ Lee, Bonjwing (July 8, 2014). "The Burnt Ends of Kansas City: A Guided Tour". Eater. Retrieved July 13, 2017.
  61. ^ Boo, James (August 4, 2010). "What Are Burnt Ends? And Why Are They So Delicious?". Serious Eats. Retrieved July 13, 2017.
  62. ^ "What Is Memphis-Style BBQ?", BBQ Geeks, June 25, 2012. Retrieved February 20, 2016.
  63. ^ 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.
  64. ^ Associated Press (May 29, 2005). "Children's Civics Lesson Fires Up Age-Old Debate over Barbecue", USA Today. Retrieved February 20, 2016.
  65. ^ "A Brief History of Santa Maria Style Barbecue", Santa Maria Valley Barbecue, February 16, 2009. Retrieved November 7, 2015.
  66. ^ Mahe, George (May 24, 2012). "Ask George: What Is St. Louis-Style Barbecue?", St. Louis magazine. Retrieved February 20, 2016.
  67. ^ Sharpe, Patricia (April 2011). "Smoked Brisket". Texas Monthly. Retrieved July 13, 2017.
  68. ^ Walsh, Robb (2002). "Texas BBQ", Southern Foodways Alliance. Retrieved February 20, 2016.
  69. ^ Seavey, Aimee (April 2011). "The Legend behind Anadama Bread", Yankee magazine. Archived from the original on May 1, 2011. Retrieved June 14, 2016.
  70. ^ Portman, Jed (April 29, 2015). "The Art of the Beaten Biscuit", Garden & Gun. Retrieved November 9, 2015.
  71. ^ "Sweet Milk Hot Water Cornbread", Southern Soufflé, April 8, 2015. Retrieved November 14, 2015.
  72. ^ Hudson, Charles (May 1, 2012). "What Is a Johnnycake?", Native Heritage Project. Retrieved November 6, 2015.
  73. ^ Horton, Emily (July 2, 2014). "You're Doing It Wrong: Cornbread", Slate. Retrieved November 6, 2015.
  74. ^ Smith, Andrew F, ed. Oxford Encyclopedia of Food and Drink in America. New York:Oxford University Press, 2004, Volume 1
  75. ^ Sari Edelstein (22 October 2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Publishers. pp. 60–. ISBN 978-1-4496-1811-7. Retrieved 9 September 2012.
  76. ^ MacCormack, Zeke (December 23, 2007). "Tex-Arcana: Where Did Texas Toast Come From?", San Antonio Express-News via Houston Chronicle. Retrieved June 14, 2016.
  77. ^ Chu, Louisa (August 28, 2018). "What's the Difference Between Broasted and Fried Chicken?". Chicago Tribune. Retrieved September 6, 2018.
  78. ^ Nicholls, Walter (May 26, 2004). "Beyond Fried Is Broasted Chicken". Washington Post. Archived from the original on June 9, 2007. Retrieved September 6, 2018.
  79. ^ "Broasted Chicken: A Chatterbox Investigation". Slate. July 21, 1999. Retrieved September 6, 2018.
  80. ^ Trillin, Calvin (August 25, 1980). "An Attempt to Compile a Short History of the Buffalo Chicken Wing", The New Yorker. Retrieved November 1, 2015.
  81. ^ Avey, Tori (January 18, 2013). "Discover the History of Chicken and Waffles". PBS. Retrieved May 1, 2014.
  82. ^ Jackson, Eddie (November 2, 2013). "Chicken Divan with Almonds : Sara's Secrets : Food Network". Food Network. Retrieved November 5, 2015.
  83. ^ "Chicken Divan". Food.com. 13 September 2010. Retrieved 5 November 2015.
  84. ^ John Shields (1998) Chesapeake Bay Cooking, Crown Publishing Group, ISBN 0767900286.
  85. ^ 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.
  86. ^ 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.
  87. ^ Royer, Blake (December 15, 2011). "Dinner Tonight: Chicken Vesuvio", Serious Eats. Retrieved November 6, 2015.
  88. ^ W., Laura (August 3, 2008). "Hawaiian Haystacks". Real Mom Kitchen. Retrieved January 17, 2017.
  89. ^ Felts, Susannah (January 2015). "The Bird That Bites Back: How Nashville Hot Chicken Is Made". Serious Eats. Retrieved February 11, 2018.
  90. ^ Elliott, Debbie (April 28, 2016). "How a Cheating Man Gave Rise to Nashville's Hot Chicken Craze", NPR. Retrieved June 14, 2016.
  91. ^ Moose D. "The Story of Chicken Pie". Our State Magazine, August 28, 2014. Retrieved 6 May 2019.
  92. ^ Walker, Judy (October 30, 2013). "How to Make New Orleans Favorite Bananas Foster", New Orleans Times-Picayune. Retrieved November 9, 2015.
  93. ^ "Beignets: From Scriblita to the Big Easy", National Geographic Education. Retrieved November 9, 2015.
  94. ^ 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 14 January 2013.
  95. ^ 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 14 January 2013.
  96. ^ "Dunkin' Donuts Celebrates the Official Donut of the Commonwealth - the Boston Cream Donut" (Press release). Dunkin' Donuts. 31 January 2003. Archived from the original on 30 December 2010. Retrieved 14 January 2013.
  97. ^ "Boston Cream Pie". Merriam Webster. Retrieved 21 November 2008.
  98. ^ Shimabukuro, Betty. "Hawaii's Big-Time Bakeries". Honolulu Star-Bulletin. Retrieved 2008-01-20.
  99. ^ Shimabukuro, Betty. "Yummy chantilly frosting requires real butter and a double boiler". Honolulu Star Bulletin. Retrieved 2008-07-20.
  100. ^ Phillips, Kyle. "Crema Chantilly". About, Inc. Archived from the original on 2008-03-12. Retrieved 2008-01-20.
  101. ^ Wertheimer, Linda (July 4, 2012). "Chess Pie's Past And Present". NPR. Retrieved October 30, 2018.
  102. ^ Curry, Dale (September 2009). "Lavishly Layered", New Orleans Magazine. Retrieved September 13, 2015.
  103. ^ Smith, K. Annabelle (May 23, 2013). "The History of the Frozen Banana Stand", Smithsonian.com. Retrieved January 10, 2016.
  104. ^ Barry, Ann (April 19, 1989). "A Butter Cake That Sticks to the Gums", New York Times. Retrieved August 30, 2016.
  105. ^ Kasher, Robert (2005). Tropical Bob’s Where to Eat in Hawaii. Perpetual Summer Publishing. P. 86. ISBN 0-9734333-2-9
  106. ^ "Haupia Recipe: It's Hawaiian Coconut Pudding", Focus:Snap:Eat, June 19, 2013. Retrieved September 2, 2016.
  107. ^ "Food Memories – The Hot Milk Cake", Bon Appetit Hon, January 4, 2010. Retrieved September 2, 2016.
  108. ^ Country Living Great Cakes: Home-Baked Creations from the Country Living Kitchen. Sterling Publishing Company, Inc. 1 March 2008. ISBN 9781588166869.
  109. ^ John Van Willigen; Robert L. McLaughlin; Sally E. Parry; Anne Van Willigen (16 June 2006). Food and everyday life on Kentucky family farms, 1920-1950. University Press of Kentucky. ISBN 978-0-8131-2387-5. Retrieved 18 February 2012.
  110. ^ R. Gerald Alvey (1 August 1992). Kentucky Bluegrass country. Univ. Press of Mississippi. p. 275. ISBN 978-0-87805-544-9. Retrieved 18 February 2012.
  111. ^ The Red Hat Society; Sue Ellen Cooper (8 August 2006). The Red Hat Society Cookbook. Thomas Nelson Inc. p. 51. ISBN 978-1-4016-0246-8. Retrieved 18 February 2012.
  112. ^ "Taste of the South: Key Lime Pie", Southern Living. Retrieved November 13, 2015.
  113. ^ "King Cakes", New Orleans Online. Retrieved November 15, 2015.
  114. ^ Toth, Catherine E. (May 27, 2015). "Crazy for Kulolo: Kauai's Dessert Staple", Hawaiʻi magazine. Retrieved September 8, 2016.
  115. ^ Marks, Gil (November 2014). "American Cakes – Lane Cake", Tori Avey. Retrieved September 9, 2016.
  116. ^ Bagnulo, Michael (June 29, 2010). "Loaded with Shinny: Lane Cakes & To Kill a Mockingbird", Forbes. Retrieved September 9, 2016.
  117. ^ Cohen, Lauren (May 2, 2018). "Lemon Peppermint Stick Tradition Lives On". Baltimore Magazine. Retrieved March 12, 2019.
  118. ^ "What Is Mud Cake?". WiseGeek. Retrieved December 2, 2014.
  119. ^ "Mud Cake" Archived 2013-06-05 at the Wayback Machine, iFood.tv. Retrieved November 22, 2015.
  120. ^ Howlett, Rick (July 21, 2012). "The Modjeska: A Star on Stage, Sweetly Remembered", NPR. Retrieved November 6, 2015.
  121. ^ Quine K. "Unearthed: Winkler Bakery Offers a Sweet History Lesson". Our State Magazine, November 18, 2015. Retrieved 6 May 2019.
  122. ^ "The Needham, a Potato Candy Sacred and Peculiar to Maine". New England Historical Society. 2018. Retrieved August 16, 2019.
  123. ^ Laseter, Elizabeth (April 27, 2014). "Sunday Supper: Southern Pecan Pie", Southern Living. Retrieved November 9, 2015.
  124. ^ Genovese, Peter. "Chew on this: 125 years later, Jersey Shore still daffy over salt water taffy" in The Newark Star Ledger, August 19, 2013
  125. ^ Weisenthal, Lauren (January 19, 2012). "Shaker Lemon Pie", Serious Eats. Retrieved November 14, 2015.
  126. ^ Igou, Brad (February 21, 2010). "Shoofly Pie", Amish Country News. Retrieved November 14, 2015.
  127. ^ Morain, Michael (August 26, 2015). "You're Not an Iowan Until...", Des Moines Register. Retrieved November 13, 2015.
  128. ^ Vargas, Sally Pasley (June 6, 2012). "Strawberry-Rhubarb Pie", Boston Globe. Retrieved November 14, 2015.
  129. ^ Stradley, Linda. "History of Sugar Cream Pie". What's Cooking America. Retrieved 2015-12-30.
  130. ^ "State Emblems and Symbols". State of Indiana. Retrieved 2015-12-30.
  131. ^ Zimmer, Erin (April 6, 2009). "Sugar on Snow: Maple Syrup on Snow Snack in Vermont", Serious Eats. Retrieved November 3, 2015.
  132. ^ Miller, Adrian (November 24, 2015). "How Sweet Potato Pie Became African Americans' Thanksgiving Dessert", The Washington Post. Retrieved September 9, 2016.
  133. ^ Tarte à la Bouillie Archived 2013-05-20 at the Wayback Machine Food Network
  134. ^ Michaud, Jon (December 19, 2013). "Sweet Morsels: A History of the Chocolate-Chip Cookie", The New Yorker. Retrieved November 9, 2016.
  135. ^ "Tipsy Cake a Wilson Tradition". The Wilson Times. December 17, 2017. Retrieved February 3, 2018.
  136. ^ Barrow, Cathy (January 3, 2017). "The Author Has Trifled a Bit with the Classic Tipsy Cake". News OK. Retrieved February 3, 2018.
  137. ^ Maynard, Micheline (March 17, 2009). "Whoopie! Cookie, Pie or Cake, It's Having Its Moment", New York Times. Retrieved March 5, 2016.
  138. ^ Armas, Genaro C. (March 1, 2011). "Whoopie Pies Spark Food Fight Between Pennsylvania, Maine", USA Today. Retrieved May 5, 2016.
  139. ^ Riely, Elizabeth (April 24, 1988). "Cioppino: Fish Stew from the Pacific", The New York Times. Retrieved September 15, 2016.
  140. ^ Balagur, Amanda (July 28, 2018). "New England Clambakes Are Deeply Rooted in American History". Chowhound. Retrieved May 6, 2019.
  141. ^ Samuelsson, Marcus (July 21, 2014). "History of the New England Clambake". Chef Marcus Samuelsson. Retrieved May 6, 2019.
  142. ^ Bethune, Meredith (August 17, 2016). "Meet the Clam Cake", National Geographic. Retrieved March 9, 2018.
  143. ^ DeJesus, Erin (January 29, 2015). "Digging Up the History of Clams Casino, a New England Classic", Eater. Retrieved June 24, 2016.
  144. ^ Shoffner, Robert (May 1, 2005). "Crab Cakes", Washingtonian. Retrieved January 10, 2016.
  145. ^ Chamberlain, Chris (November 21, 2016). "Door County Wisconsin's Iconic Fish Boils Are History in a Cauldron". Food Republic. Retrieved February 12, 2018.
  146. ^ Goldman, Marlene (October 22, 1999). "Placerville: Old Hangtown". San Francisco Chronicle. Retrieved July 31, 2019.
  147. ^ Parloa, Maria (1887). Ms. Parloa's Kitchen Companion. Boston MA (USA): The Clover Publishing Co., Estes & Lauriat. p. 225. Retrieved 25 June 2012.
  148. ^ Tucker, S. (2009). New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. p. 63. ISBN 978-1-60473-127-9.
  149. ^ 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.
  150. ^ Jessup Whitehead (1893). Cooking for profit: A new American cook book, Volumes 1-2. Chicago, IL (USA): Jessup Whitehead & Company. p. 170. Retrieved 3 June 2012.
  151. ^ Drilling, Joanne (December 17, 2014). "The Truth About Oysters Rockefeller", Cincinnati magazine. Retrieved January 29, 2016.
  152. ^ Moss, Robert (August 14, 2014). The Surprisingly Recent Story of How Shrimp and Grits Won Over the South, Serious Eats. Retrieved October 31, 2015.
  153. ^ "Shrimp Creole Recipe", Nola Cuisine, April 13, 2008. Retrieved November 10, 2015.
  154. ^ Camp, Paul A.; Brownson, JeanMarie (January 27, 1985). "The Heavenly Recipe that Helped Make Henri De Jonghe Immortal", Chicago Tribune. Retrieved November 8, 2015.
  155. ^ Rodriguez, Johnette (May 2011). "Stuffed Clams: Rhode Island Food Specialty", Yankee magazine. Retrieved November 1, 2015.
  156. ^ Squid Lu'au November/ December 2011 Afar page 66
  157. ^ "Everything Bagel Dogs", The Primitive Palate, January 20, 2015. Retrieved November 13, 2015.
  158. ^ "Wisconsin Style Beer Brats", James and Everett, May 26, 2012. Retrieved May 21, 2016.
  159. ^ "Midwestern Sheboygan Beer-Soaked Brats: Recipe, Video, and Cooking Tips", Epicurious. Retrieved May 21, 2016.
  160. ^ Darrisaw, Michelle. "Why Boudin Sausage Is Worth a Road Trip to Louisiana". Southern Living. Retrieved April 25, 2018.
  161. ^ Billock, Jennifer (September 16, 2016). "Find Out Why Boudin Is Louisiana's Most Famous Sausage". Smithsonian. Retrieved April 25, 2018.
  162. ^ Long, Matt (March 6, 2016). "What's Boudin & Why Louisiana Is the Best Place to Find It". Landlopers. Retrieved April 25, 2018.
  163. ^ Zeldes, Leah (July 7, 2010). "Eat this! The Chicago Hot Dog, Born in the Great Depression", Dining Chicago. Retrieved October 29, 2015.
  164. ^ "Pass the Tabasco". Fodor's. Retrieved January 11, 2016.
  165. ^ Krall, Hawk (December 2009). "Hot Dog of the Week: Cincinnati Cheese Coney". Serious Eats. Retrieved February 26, 2018.
  166. ^ Filloon, Whitney (May 8, 2016). "The Cult of the Detroit Coney Dog, Explained", Eater. Retrieved May 9, 2016.
  167. ^ 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.
  168. ^ 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.
  169. ^ Carr, David (January 16, 2009). "A Monument to Munchies". New York Times. Retrieved May 4, 2010.
  170. ^ Krall, Hawk (July 2010). "Hot Dog of the Week: New Jersey Italian Hot Dog". Serious Eats. Retrieved October 13, 2017.
  171. ^ "Best of Jersey: Food", New Jersey Monthly, March 10, 2008. Retrieved November 13, 2015.
  172. ^ "Chicago's Maxwell Street Polish", Smokin' Chokin' and Chowing with the King, November 5, 2009. Retrieved October 31, 2015.
  173. ^ Kourofsky, Niki (August 2012). "Michigans: To enjoy This North Country Specialty You Have to Get Sauced", Adirondack Life magazine. Retrieved November 7, 2015.
  174. ^ Yonan, Joe (August 6, 2006). "Don't Call It a Hot Dog", Boston Globe. Retrieved November 7, 2015.
  175. ^ Krall, Hawk (August 20, 2010). "Hot Dog of the Week: Cleveland's Polish Boy", Serious Eats. Retrieved October 29, 2015.
  176. ^ Schumer, Fran (May 24, 1998). " Hot Diggity! Dog Diggity! – Two Rippers, P.C., with Relish Mother Made", New York Times. Retrieved April 18, 2016.
  177. ^ Belle, Rachel (September 6, 2012). "Cream Cheese + Hot Dog: The History Behind the Seattle Dog", MyNorthwest.com. Retrieved November 6, 2015.
  178. ^ Edge, John T. (August 25, 2009). "In Praise of the All-American Mexican Hot Dog", The New York Times. Retrieved April 10, 2016.
  179. ^ Krall, Hawk (October 30, 2009). "Hot Dog of the Week: Texas Tommy", Serious Eats. Retrieved November 22, 2015.
  180. ^ Bence, Evelyn (May 24, 2006). "Red or White". The Washington Post. Retrieved April 18, 2017.
  181. ^ Perlez, Jane (October 16, 1985). "On Upstate Menus, Grape Pies and White Hots". The New York Times. Retrieved April 18, 2017.
  182. ^ Kindelsperger, Nick (June 2, 2014). "The Best Deep Dish Pizza in Chicago", Serious Eats. Retrieved October 29, 2015.
  183. ^ Giesler, Jennie and Gerry Weiss. "Poke around in Michael Moore's past." Erie Times-News. October 2, 2009. Retrieved on February 13, 2010.
  184. ^ 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,"
  185. ^ Marcus, Erica (September 10, 2008). "Grandma Pizza: The Full Story". Newsday. Retrieved March 6, 2019.
  186. ^ Wachsman, Melanie Wolkoff (July 1, 2014). "New Haven-Style Pizza — About Apizza", Pizza Today. Retrieved January 12, 2014.
  187. ^ Hallock, Betty (March 25, 2009). "New York-Style Pizza: What It Means", Los Angeles Times. Retrieved October 29, 2015.
  188. ^ Carusillo, Claire (July 14, 2015). "Pizza Bagels: The Unlikeliest Feud in the East Coast/West Coast Rivalry", Eater. Retrieved November 10, 2015.
  189. ^ 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.
  190. ^ "Pizza Puff: Your New Favorite Fried Pizza Product", American Fun Fact of the Day, July 2, 2015. Retrieved February 20, 2016.
  191. ^ Burke, David (May 30, 2011). "What Makes a Pizza Quad-Cities Style?", Quad-City Times. Retrieved June 24, 2016.
  192. ^ López-Alt, J. Kenji (January 9, 2015). "In Defense of St. Louis-Style Pizza", Serious Eats. Retrieved June 25, 2016.
  193. ^ Capuzzo, Jill P. (January 12, 2010). "The Original", New Jersey Monthly. Retrieved June 25, 2016.
  194. ^ Spencer, Jenny (April 12, 2014). "10 Funeral Potatoes Recipes to Die For", LDSLiving. Retrieved November 11, 2015.
  195. ^ Popick, Barry (January 7, 2011). "Jo Jo Potatoes", The Big Apple. Retrieved September 12, 2016.
  196. ^ "Jo Jo Potato Wedges", My Baking Addiction, January 28, 2016. Retrieved September 12, 2016.
  197. ^ Hillibish, Jim (October 27, 2009). "Wise to the Word: Potatoes O'Brien". North of Boston. Retrieved October 31, 2015.[permanent dead link]
  198. ^ 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.
  199. ^ cooking.com, we know our food (2008). "Potatoes O'Brien". Retrieved 2009-04-05.
  200. ^ "Potatoes O'Brien". Cooking.com. Retrieved 2009-03-01.
  201. ^ Balmer, Carol (April 18, 2002). "Potatoes OBrien Recipe". Food.com. Retrieved October 31, 2015.
  202. ^ Weinzweig, Ari (August 12, 2010). "A Historic Potato Recipe, Don't Hold the Salt", The Atlantic. Retrieved June 29, 2016.
  203. ^ Binder, Laura (February 20, 2007). "Red Rice: The South's Classiest Classic", Savannah Morning News. Retrieved September 11, 2016.
  204. ^ "Cajun Dirty Rice", Deep South Dishes, November 29, 2008. Retrieved November 8, 2015.
  205. ^ Moss, Robert (December 2014). "The Historic Problem With Hoppin' John", Serious Eats. Retrieved September 15, 2016.
  206. ^ Bienvenu, Marcelle (September 15, 2011). "Jambalaya Shows Both Sides of Creole and Cajun Influences", New Orleans Times-Picayune. Retrieved August 29, 2016.
  207. ^ 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.
  208. ^ LeMaire, Chrissy (February 24, 2014). "Making Cajun Rice and Gravy", RealCajunRecipes.com. Retrieved November 10, 2015.
  209. ^ Monaghan, Gail (June 25, 2011). "Screen Siren Cobb Salad", Wall Street Journal. Retrieved January 31, 2016.
  210. ^ 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.
  211. ^ Melissa Barlow & Stephanie Ashcroft (2012). 200 Salads. Layton, UT: Gibbs Smith. ISBN 9781423624684. Retrieved August 6, 2010.CS1 maint: uses authors parameter (link)
  212. ^ Thibodeau, Ian (November 20, 2014). "Detroit Adds a Seasonal Michigan Salad to MLive Thanksgiving Menu", MLive. Retrieved November 14, 2015.
  213. ^ Talwar, Kalei (July 17, 2009). "Make Hawaii-style Ahi Poke Wherever You Are. Here's a Recipe", Hawaii magazine. Retrieved November 14, 2015.
  214. ^ Witwicki, Alysha (August 27, 2014). "New Takes on an Old Favorite: 7-Layer Salad", Seattle Times. Retrieved November 14, 2015.
  215. ^ Papina, Anne (March 28, 2013). "Classic Shrimp Louie", Webicurean. Retrieved March 25, 2016.
  216. ^ Denn, Rebekah (July 18, 2014). "Louie, Louie: A Distinguished Comeback for a Classic Dish", Seattle Times. Retrieved March 25, 2016.
  217. ^ "Pink Shrimp", FishChoice. Retrieved March 25, 2016.
  218. ^ "The Waldorf Astoria's Official Recipe for a Waldorf Salad", Fox News, April 10, 2014. Retrieved November 14, 2015.
  219. ^ 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.
  220. ^ 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.
  221. ^ 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.
  222. ^ Ferguson, Scott (2008). "Philly's Flavorsome Fight", Pennsylvania Center for the Book. Retrieved November 4, 2015.
  223. ^ Rosenberg, Eli (November 7, 2016). "The Chopped Cheese's Sharp Rise to Fame". The New York Times. Retrieved August 20, 2017.
  224. ^ 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.
  225. ^ Goyanes, Ily (August 29, 2013). "Cuban Sandwich Contains Salami? Miami Doesn't Think So, Zagat", Miami New Times. Retrieved November 4, 2015.
  226. ^ 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.CS1 maint: BOT: original-url status unknown (link)
  227. ^ Popik, Barry (October 17, 2007). "Western Sandwich", The Big Apple. Retrieved November 9, 2015.
  228. ^ Seavey, Aimee (December 2015). "Fluffernutter: History of a Favorite New England Sandwich", Yankee magazine. Retrieved January 10, 2016.
  229. ^ Herrera, Dave (August 16, 2012). "Elvis's Beloved Fool's Gold Loaf Sandwich Was Born in Denver", Westword. Retrieved November 9, 2015.
  230. ^ Landers, Jackson (March 28, 2016). "Who Actually Invented the French Dip? We Got to the Bottom of It". Thrillist. Retrieved February 7, 2019.
  231. ^ Brown, Alton (August 5, 2006). I Smell Pork. Feasting on Asphalt. Food Network. Retrieved August 1, 2019.
  232. ^ Hefling, Kimberly (January 15, 2004). "Craving Brain Food, Mad Cow or No". NBC News. Retrieved October 29, 2015.
  233. ^ "Gerbergate", Riverfront Times, October 8, 2003. Retrieved November 1, 2015.
  234. ^ Barrett, Joe (March 30, 2010). "Springfield's Horseshoe Sandwiches Deliver a Kick in the Gut", Wall Street Journal. Retrieved November 1, 2015.
  235. ^ 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.
  236. ^ Pang, Kenneth (December 6, 2014). "Hunting the Best Italian Beef in Chicago", Chicago Tribune. Retrieved November 6, 2015.
  237. ^ Eng, Monica (June 18, 2003). "Saga of a Sandwich", Chicago Tribune. Retrieved November 6, 2015.
  238. ^ Brenden, Carl (February 12, 2014). "The 8 Best Juicy Lucys in MSP", Thrillist. Retrieved November 6, 2015.
  239. ^ Christensen, Erik (June 8, 2015). "An Expert Panel Ranks New England’s 9 Best Lobster Rolls", Thrillist. Retrieved November 6, 2015.
  240. ^ Sula, Mike (May 15, 2008). "On the Trail of the Delta Tamale", Chicago Reader. Retrieved November 1, 2015.
  241. ^ Lempert, Phil (September 17, 2007). "Is the Best Sandwich in America the Muffuletta?", Today. Retrieved November 9, 2015.
  242. ^ "In Search Of.... Who Invented The Thanksgiving Sandwich?", Cape Cod Today, April 8, 2014. Retrieved November 9, 2015.
  243. ^ McNulty, Ian. "New Orleans' Po-Boy Is a Rich Food Tradition", FrenchQuarter.com. Retrieved December 23, 2016.
  244. ^ Branley, Edward J.; Taggart, Chuck (1994). "The Po-Boy" GumboPages.com. Retrieved December 23, 2016.
  245. ^ Edge, John T. (November 10, 2009). "Saving New Orleans Culture, One Sandwich at a Time", New York Times. Retrieved October 30, 2015.
  246. ^ Ruscitti, Titus (January 21, 2015). "The Best Breaded Pork Tenderloin Sandwiches in the Midwest", Serious Eats. Retrieved October 29, 2015.
  247. ^ 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.
  248. ^ Claiborne, Craig (May 17, 1976). "Whence the Reuben? Omaha, It Seems", New York Times. Retrieved November 6, 2015.
  249. ^ Imajo, Anika (September 15, 2010). "Richmond's Very Own Sandwich", Richmond Times-Dispatch. Retrieved October 31, 2015.
  250. ^ La Gorce, Tammy (February 4, 2007). "Sloppy Joes, Made by Pros". The New York Times. Retrieved May 5, 2018.
  251. ^ Lazor, Drew (June 2015). "Order a Sloppy Joe in Jersey and You Won't Find Ground Beef". Serious Eats. Retrieved May 5, 2018.
  252. ^ Bobrow, Warren (October 1, 2017). "The Cure for Depression in Northern NJ? The Sloppy Joe Sandwich". Forbes. Retrieved May 5, 2018.
  253. ^ Rao, Tejal (May 20, 2013). "Spiedie Notes: A Sandwich Tour of Binghamton and Endicott", Village Voice. Retrieved November 6, 2015.
  254. ^ Chillag, Ian (July 1, 2013). "The Famous St. Paul Sandwich (of St. Louis)", NPR. Retrieved October 31, 2015.
  255. ^ Stradley, Linda. "History of Hoagies, Submarine Sandwiches, Po' Boys Sandwiches, Dagwood Sandwiches, & Italian Sandwiches". What's Cooking America. Retrieved 11 March 2012.
  256. ^ Horlyk, Earl (April 7, 2011). "Battle of the Loosemeats", Sioux City Journal. Retrieved October 31, 2015.
  257. ^ Srubas, Paul (January 16, 2016). "Rivers of Booyah All Flow toward One Man", Green Bay Press-Gazette. Retrieved September 15, 2016.
  258. ^ 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.
  259. ^ Anderson, Jean. "Kentucky Burgoo", Epicurious. Retrieved September 15, 2016.
  260. ^ "State Dish - Chili". Texas State Library and Archives Commission. Retrieved on March 7, 2010.
  261. ^ Lobrano, Alexander (January 9, 2015). "The Grand Central Oyster Bar’s Manhattan Clam Chowder", The Wall Street Journal. Retrieved September 15, 2016.
  262. ^ "New England Clam Chowder History", What's Cooking America. Retrieved September 15, 2016.
  263. ^ "gumbo". Merriam-Webster. Retrieved August 30, 2015.
  264. ^ Thring, Oliver (December 29, 2011). "Philadelphia Pepper Pot: The Soup that Won the American Revolution?", The Guardian. Retrieved September 15, 2016.
  265. ^ Levitas, Gloria (June 27, 1982). "She-Crab Soup: Southern Tradition", New York Times. Retrieved November 1, 2015.
  266. ^ "Cowboys Recipes That'll Put Hair on Your Chest", The Art of Manliness, August 15, 2009. Retrieved November 14, 2009.
  267. ^ Mastering the Art of French Cooking, p. 39
  268. ^ Cooknkate.wordpress.com
  269. ^ Lowder, J. Bryan (February 25, 2015). "You're Doing It Wrong: Yaka Meat Stew", Slate. Retrieved November 13, 2015.
  270. ^ 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.
  271. ^ McWilliams, James (December 2013). "Chicken Fried State", Texas Monthly. Retrieved January 30, 2016.
  272. ^ Joe O' Connell. "Delmonico steak: a mystery solved". Retrieved 2007-03-17.
  273. ^ 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.
  274. ^ Kerman, Byron (May 22, 2013). "How to Grill the Perfect Pork Steak". St. Louis Magazine. Retrieved April 13, 2018.
  275. ^ Thomas, Scott (May 31, 2013). "The Original Schnucks Pork Steak". Feast Magazine. Retrieved April 13, 2018.
  276. ^ Fenske, Sarah (May 26, 2017). "It's Official: St. Louis Leads the Nation in Pork Steak Purchases". Riverfront Times. Retrieved April 13, 2018.
  277. ^ Howe, Olivia Gonzalez (January 31, 2006). "Jesse's Embers: Steak de Burgo Recipe"[permanent dead link], Des Moines Register. Retrieved January 3, 2016.
  278. ^ John Fuller, Guéridon and Lamp Cookery: A Complete Guide to Side-table and Flambé Service, 1964, p. 69