List of regional dishes of the United States
Regional dishes of the United States
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|American chop suey||New England and Northeastern United States||An Italian-American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese.|
|American goulash||Midwestern 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, seasonings, and sometimes grated cheese.|
|Arizona cheese crisp||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.|
|Biscuits and gravy||Southern United States||Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy.|
|Boston baked beans||Boston, Massachusetts||A variety of baked beans, typically sweetened with molasses or maple syrup and flavored with salt pork or bacon.|
|Cheese straws||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|
|Chili burger||Los Angeles||Also known as a chili size. A hamburger (or cheeseburger) topped with chili con carne.|
|Chislic||South Dakota||Small cubes of mutton (or sometimes beef, pork, or venison), deep-fried and served on skewers or toothpicks.|
|Cincinnati chili||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.|
|City chicken||Ohio; Michigan; Pennsylvania; Upstate New York; Ontario||Cubes of meat (usually pork) which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked.|
|Cowboy beans||Southwestern United States||Consists of beans and ground beef in a sweet and tangy sauce|
|Eggs Benedict||New York City||The two halves of a toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce. 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.|
|Eggs Sardou||New Orleans||Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.|
|Étouffée||Louisiana, Mississippi||Étouffée (pronounced 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.|
|Fried cheese curds||Wisconsin, Minnesota||Cheese curds that are battered and deep fried.|
|Fried green tomatoes||Southern United States||Unripe tomatoes, sliced, coated with cornmeal, and fried.|
|Goetta||Cincinnati, Ohio||Goetta (pronounced GET-ə) is ground pork and/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.|
|Grillades||Louisiana||Grillades (pronounced gree-YAHDZ) are fried or seared medallions of meat, usually beef, cooked with Creole-style vegetables and spices.|
|Hamdog||Alabama, Georgia, and Mississippi||A hot dog wrapped in a hamburger patty and deep-fried, topped with chili, cheese, onions, and a fried egg, and served in a hoagie roll.|
|Hotdish||Minnesota||A variety of casserole which typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed with canned soup|
|Hot hamburger plate||Southeastern United States||A slice of bread (usually white) with a hamburger patty placed on top. This is then covered in French fries and then brown (beef) gravy. Cheese is sometimes added.|
|Hushpuppy||Southern United States||A savory food made from cornmeal batter that is deep fried or baked rolled as a small ball|
|Johnny Marzetti||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.|
|Laulau||Hawaii||The traditional preparation consisted of pork in wrapped taro leaf|
|Loco moco||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|
|Mission burrito||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.|
|Natchitoches meat pie||Louisiana||A dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana, ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell|
|New England boiled dinner||New England||Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items|
|Pepperoni roll||West Virginia and Appalachia||Pepperoni baked inside a soft roll to create an easily portable snack or lunch item.|
|Pork roll||New Jersey||Also known as Taylor ham; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich|
|Pudding corn||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.|
|Runza||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.|
|Scrapple||Delaware and Pennsylvania||Traditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices|
|Spam musubi||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.|
|Spoonbread||Southern United States||A moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding. (Pictured is spoonbread underneath a pork chop, with a side of greens.)|
|Stromboli||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.|
|Succotash||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.|
|Toasted ravioli||St. Louis, Missouri||Found on the menus of many St. Louis restaurants including those of the Hill, a predominantly Italian neighborhood.|
|Utica greens||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.|
Main article: Barbecue in the United States
|Carolina-style Barbecue||North Carolina||Slow-cooked pork typified by method of cooking and wood used to generate heat and the seasoning sauce. In eastern North Carolina, a vinegar-based sauce is used; in western North Carolina, the sauce is tomato-based.|
|Kansas City-style barbecue||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.|
|Memphis-style barbecue||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.|
|Oklahoma-style barbecue||Oklahoma||Oklahoma-style barbecue is a blend of the regional influences of Kansas City and Texas. One of Oklahoma's contributions to barbecue is smoked bologna.|
|Santa Maria-style barbecue||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.|
|St. Louis-style barbecue||St. Louis, Missouri||Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse.|
|Texas-style barbecue||Texas||Texas-style barbecue often uses beef 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.|
Breads and bread dishes
|Anadama bread||New England||A traditional yeast bread of New England made with wheat flour, cornmeal, molasses and sometimes rye flour|
|Beaten biscuits||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.|
|Hot water corn bread||Southern United States||Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil.|
|Johnnycakes||East Coast||Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin.|
|Parker House roll||Boston, Massachusetts||A bread roll that was invented at the Parker House Hotel in Boston during the 1870s. It may be served as a side dish.|
|Pistolette||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.|
|Texas toast||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|
Main article: List of chicken dishes
|Buffalo wings||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 and/or carrot sticks, and ranch or blue cheese dressing for dipping.|
|Chicken and waffles||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.|
|Chicken Divan||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 Parisiennne Restaurant in the New York City Chatham Hotel.|
|Chicken Maryland||Maryland||Fried chicken served with a cream gravy|
|Chicken mull||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|
|Chicken riggies||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.|
|Chicken Vesuvio||Chicago||Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish.|
|Hot chicken||Nashville, Tennessee||A portion of breast, thigh, or wing that has been marinated in a water-based blend of seasoning, floured, fried, and finally sauced using a paste that has been spiced with cayenne pepper.|
Desserts and confectionery
Main article: List of American desserts
|Bananas Foster||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.|
|Beignet||New Orleans||A beignet (pronounced ben-YAY) is a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar.|
|Boston cream doughnut||Massachusetts||A yeast-risen doughnut with chocolate frosting and a creamy vanilla-flavored custard filling: a miniature version of the Boston cream pie. It was designated the official doughnut of Massachusetts in 2003 after the Boston cream pie itself was chosen as the state dessert in 1996.|
|Boston cream pie||Boston||A cake that is filled with a custard or cream filling and frosted with chocolate|
|Chantilly cake||Hawaii||A delicacy in Hawaii, dating back to the 1950s. Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from a German chocolate cake without the coconut. This is in contrast to the typical usage of creme Chantilly, which refers to sweetened whipped cream.|
|Cronut||New York City||A croissant-doughnut pastry invented by Chef Dominique Ansel and trademarked by his Bakery in New York City.|
|Doberge cake||New Orleans||Doberge (pronounced doh-BERZH) cake is a cake with many thin layers, separated with dessert pudding (often half chocolate and half lemon), and with a glazed outer frosting.|
|Frozen banana||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.|
|Gooey butter cake||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.|
|Happy Cake||Hawaii||A tropical cake prepared with pineapple, coconut and macadamia nuts, it is often referred to as Hawaii’s version of a fruit cake.|
|Haupia||Hawaii||Haupia (pronounced 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|
|Hot milk cake||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.|
|Hummingbird cake||Southern United States||A banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century. 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||Kentucky and Tennessee||Prepared with jam and spices mixed in the batter and is decorated with caramel icing.|
|Key lime pie||Key West, Florida||A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping.|
|King cake||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.|
|Kulolo||Hawaii||A dessert made from mashed kalo (taro) corms, grated coconut meat and/or coconut milk, and sugar|
|Lane cake||Georgia, Alabama, Mississippi||Also known as a prize cake; a bourbon-soaked layer cake|
|Mississippi mud pie||Mississippi||A chocolate-based dessert pie.|
|Modjeska||Louisville, Kentucky||A marshmallow dipped in caramel.|
|Pecan pie||Southern United States||A pie made primarily of eggs and corn syrup with pecan nuts.|
|Pie à la Mode||Minnesota||A slice of pie with a scoop of ice cream on top.|
|Salt water taffy||Atlantic City, New Jersey||Originally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s|
|Shaker Lemon Pie||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.|
|Shoofly pie||Pennsylvania||A pie with a cake-like consistency, made with molasses.|
|Snickers salad||Iowa||A mix of Snickers bars, Granny Smith apples, whipped cream, and often pudding or whipped topping, served in a bowl.|
|Strawberry rhubarb pie||New England||A sweet and tart pie made with strawberries and rhubarb, with a latticed top crust.|
|Sugar cream pie||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.|
|Sugar on snow||Vermont||A candy made by boiling maple syrup and pouring it over clean snow to harden it.|
|Sweet potato pie||Southern United States||A pie with a filling of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg.|
|Tarte à la Bouillie||Louisiana||Tarte à la Bouillie (pronounced TART-ah-lah-boo-YEE) are sweet-dough custard tarts that are part of Cajun cuisine.|
|Toll House cookie||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.|
|Whoopie pie||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. Referred to in some parts of Pennsylvania as a gob.|
Fish and seafood dishes
|Clams casino||Rhode Island||A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled.|
|Crab cakes||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), often broiled, or sometimes deep-fried or sautéd.|
|Lobster Newberg||New York City, New York||An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.|
|Oysters Bienville||New Orleans, Louisiana||A traditional dish in New Orleans cuisine, 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.|
|Oysters en brochette||New Orleans||A classic dish in New Orleans Creole cuisine, 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||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|
|Shrimp and grits||The South Carolina Lowcountry and other coastal areas of the Southeast||Grits with cooked shrimp added, usually served for breakfast.|
|Shrimp Creole||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.|
|Shrimp DeJonghe||Chicago||A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry.|
|Stuffies||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.|
|Squid lū'au||Hawaii||Made with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt. (Squid lū'au is pictured at the very bottom of the image.)|
Hot dogs and sausages
Main article: Hot dog variations
|Bagel dog||New York City, Chicago, Cincinnati||A full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking.|
|Beer brat||Wisconsin||A bratwurst simmered in beer and then grilled.|
|Chicago-style hot dog||Chicago||An all-beef hot dog on a poppy seed bun, topped with chopped onions, pickle spear, tomato slices, relish, celery salt, and sport peppers. Also topped with mustard, but not ketchup.|
|Coney||Cincinnati||A hot dog topped with spiced meat sauce, mustard, diced onions, and sometimes cheese.|
|Coney Island hot dog||Detroit and elsewhere in Michigan||A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.|
|Dodger Dog||Los Angeles||A 10-inch hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers.|
|Francheezie||Chicago||An all-beef hot dog wrapped in bacon and deep fried, with melted Cheddar or American cheese (or Velveeta). Usually the hot dog is split and filled with cheese before the deep frying. Alternatively the cheese may be added as a topping afterwards.|
|Half-smoke||Washington, D.C.||A "local sausage delicacy" 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.|
|Jersey breakfast dog||New Jersey||A hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg.|
|Maxwell Street Polish||Chicago||A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions.|
|Michigan hot dog||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.|
|New York System wiener||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.|
|Polish Boy||Cleveland||A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.|
|Ripper||Northern New Jersey||A hot dog that is deep-fried until the casing rips.|
|Seattle-style hot dog||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.|
|Sonoran hot dog||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.|
|Texas Tommy||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.|
Main article: Pizza in the United States
See also: List of pizza varieties by country
|Brier Hill pizza||Youngstown, Ohio||A pizza that has thick "Sunday sauce", bell peppers, and Romano cheese. This dish was popularized by Italian immigrant families living in the Brier Hill neighborhood of Youngstown, Ohio.|
|California-style pizza||California||A pizza that combines New York and Italian-style thin crust with toppings from the California cuisine cooking style.|
|Chicago-style pizza||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.|
|Detroit-style pizza||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.|
|New Haven-style pizza||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 (known as "mootz" in the local Italian dialect) is considered to be a topping; a customer who wants it must ask for it.|
|New York-style pizza||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.|
|Pizza bagel||New York metropolitan area||The two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings.|
|Pizza puff||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 restaurants as a side dish.|
|Quad City-style pizza||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.|
|St. Louis-style pizza||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.|
|Tomato pie||Trenton, New Jersey||Thick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving.|
Main article: List of potato dishes
|Funeral potatoes||Utah||A casserole of hash browns or cubed potatoes, Cheddar or Parmesan cheese, cream soup or a cream sauce, and other ingredients, topped with corn flakes or crushed potato chips.|
|Jo Jo potatoes||Ohio||Potato wedges that are fried in the same vat as chicken, or that are coated in a seasoned flour and fried.|
|Potatoes O'Brien||Boston, Massachusetts and Manhattan, New York||Pan-fried potatoes along with green and red bell peppers. Its origin is disputed; it has been claimed that it originated in the early 20th century from a Boston restaurant named Jerome's and, during the same time period, from a Manhattan restaurant named Jack's.|
|Salt potatoes||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|
Main article: List of rice dishes
|Charleston red rice||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.|
|Dirty rice||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.|
|Hoppin' John||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.|
|Jambalaya||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.|
|Red beans and rice||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.|
|Rice and gravy||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.|
Main article: List of salads
|Cobb salad||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. Various stories exist recounting how the salad was invented.|
|Crab Louie||San Francisco||Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing.|
|Frogeye salad||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.|
|Jello salad||Pennsylvania||Pieces of fruit suspended in flavored gelatin.|
|Michigan salad||Michigan||A green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices.|
|Poke||Hawaii||Poke (pronounced 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.|
|Seven-layer salad||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.|
|Shrimp Louie||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|
|Waldorf salad||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.|
Main article: List of American sandwiches
See also: List of sandwiches
|Beef Manhattan||Indianapolis, Indiana||An open-faced sandwich of roast beef and gravy, served with mashed potatoes.|
|Beef on weck||Buffalo, New York||Thin-sliced roast beef on a kummelweck roll (a Kaiser roll 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.|
|Cheesesteak||Philadelphia||Also known as a Philly cheesesteak. Thinly sliced beef and melted cheese (usually provolone) on a hoagie roll, typically with sauteed onions and bell peppers and other seasonings.|
|Cuban sandwich||Tampa, Florida, South Florida||A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread.|
|Denver sandwich||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.|
|Fluffernutter||New England||Made with peanut butter and marshmallow fluff, usually served on white bread|
|Fool's Gold Loaf||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.|
|Fried-brain sandwich||Ohio River valley||A sandwich made with heavily battered sliced calves' brains, deep fried and served on sliced bread.|
|Gerber sandwich||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.|
|Horseshoe sandwich||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.|
|Hot brown||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.|
|Italian beef||Chicago||A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll.|
|Jibarito||Chicago||A jibarito (pronounced HEE-bah-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.|
|Jucy Lucy||Minneapolis||A cheeseburger that has the cheese inside the meat patty in addition to on top.|
|Lobster roll||New England||A sandwich of lobster meat served in a top-loading hot dog bun.|
|Mother-in-law||Chicago||A tamale in a hot dog bun, covered with chili.|
|Muffuletta||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, capicola, salami, mortadella, mozzarella, and provolone, with olive salad spread on the bread.|
|Pilgrim sandwich||New England||Also known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients.|
|Po' boy||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 with shredded lettuce, tomatoes, and remoulade.|
|Pork tenderloin sandwich||Iowa and Indiana||A large, thin pork cutlet, breaded and deep-fried, served on a bun.|
|Reuben sandwich||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. 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.|
|Roast pork on garlic bread||Catskill region of upstate New York||A hot sandwich of "Chinese" roasted pork, duck sauce, and hot mustard, served on Italian garlic bread|
|Sailor sandwich||Richmond, Virginia||A sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread.|
|Spiedie||Binghamton, New York||A spiedie (pronounced SPEE-dee) is a sandwich of marinated cubes of lamb, chicken, pork, or beef served on Italian bread or white bread.|
|St. Paul sandwich||St. Louis||An egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise.|
|Submarine sandwich||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. A long roll of bread split widthwise into two pieces, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces.|
|Tavern sandwich||Iowa||Also known as a loosemeat sandwich, it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard.|
Soups and stews
|Booyah||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.|
|Burgoo||Kentucky and Illinois||A spicy stew, 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||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.|
|Cioppino||San Francisco, California||Cioppino (pronounced choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish.|
|Clam chowder (Manhattan style)||New York||Clams cooked in a red broth with tomatoes for flavor and color.|
|Clam chowder (New England style)||New England||A milk- or cream-based chowder of potatoes, onion, and clams.|
|Gumbo||Louisiana||A meat and/or seafood soup or stew thickened with okra or filé.|
|Philadelphia Pepper Pot||Philadelphia, Pennsylvania||A thick stew of beef tripe, vegetables, pepper and other seasonings.|
|She-crab soup||Charleston, South Carolina||A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry.|
|Sonofabitch stew||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.|
|Vichyssoise||New York City||Vichyssoise (pronounced 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", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".|
|Yaka mein||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.|
Main article: List of steak dishes
|Carne asada fries||San Diego, California||French fries, carne asada, guacamole, sour cream, and cheese.|
|Chicken fried steak||Texas||A breaded cutlet dish consisting of a piece of tenderized cube steak coated with seasoned flour and pan fried.|
|Delmonico steak||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.|
|Finger steaks||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.|
|Steak de Burgo||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|
|Steak Diane||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.|
- American Chinese cuisine
- Barbecue in the United States
- Cajun cuisine
- Carolina style
- Cuisine of the Midwestern United States
- Cuisine of New England
- Cuisine of New Orleans
- Cuisine of New York City
- Cuisine of the Pacific Northwest
- Cuisine of the Pennsylvania Dutch
- Cuisine of Philadelphia
- Cuisine of the Southern United States
- Cuisine of the Southwestern United States
- Cuisine of the Thirteen Colonies
- Cuisine of the Western United States
- Hawaii regional cuisine
- Hot dog variations § United States
- Italian-American cuisine
- List of American foods
- List of American regional and fusion cuisines
- Louisiana Creole cuisine
- Lowcountry cuisine
- Native American cuisine
- Pizza in the United States
- Puerto Rican cuisine
- Soul food
- Traditional food
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