American Fifty State Food Recipes

Each state is packed with iconic local flavors that share its history and define its geography.
 A iconic fried dish to make use of abundant unripe green tomatoes.This dish gained notoriety from the book Fried Green Tomatoes at the Whistle Stop Café and the 1991 film that followed; both are based on Alabama’s Irondale Café.
Fried Green Tomatoes with Green Chile Mayonnaise
  • Level: Intermediate
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 8 appetizer servings

1 ear corn

1/3 cup mayonnaise

2 tablespoons sour cream

1 roasted poblano chile, fresh or canned, seeded

Kosher salt and freshly ground pepper


2 large green tomatoes (about 1 pound)

Oil, for frying

2 cups panko breadcrumbs

1 teaspoon cayenne pepper

Kosher salt

All-purpose flour, for dredging

2 cups buttermilk

1 lime, cut in wedges

  1. For the mayonnaise: Boil the corn in a small pot of salted water or microwave for 3 to 4 minutes. Cool. Cut the kernels from the cob and then run a knife along the cobs to press out the milky juices into the bowl. Discard the cob or save for making a broth.
  2. Blend the corn kernels in the milky juices, mayonnaise, sour cream and chile, together in a mini-food processor until smooth. Season with 1/2 teaspoon salt and pepper. Set aside.
  3. For the tomatoes: Cut the tomatoes into wedges, about 3/4-inch at the thickest, about 16 wedges per tomato.
  4. Pour 2 to 3 inches of oil in to a medium pot and heat over medium-high heat until a deep-fry thermometer registers between 350 and 360 degrees F.
  5. Mix together the panko and cayenne with 1 tablespoon salt in a bowl. Put the flour in another bowl, and in a third bowl pour the buttermilk. (Have a bowl of water for dipping your fingers to keep them clean while breading.)
  6. Dredge the tomatoes wedges first in the buttermilk, then the flour, then again in the buttermilk and then finally dredge in the panko, turning as needed to make sure they are well coated. Working in batches of 4 or 5 pieces, fry the tomatoes, turning as needed, until golden brown, about 3 minutes. Transfer to paper towels and season with salt.
  7. Serve the tomatoes with the mayonnaise and lime wedges.


Alaskan King Salmon become a dry,

Crispy Skin Salmon with Lemon Butter Garlic Sauce
Keep reading to find out how to make a tasty crispy skin salmon with lemon garlic sauce using delicious Alaska king salmon.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course: Main Course
Cuisine: American, seafood
Keyword: alaska, king salmon, salmon, seafood
Servings: 4
Calories: 378k cal
Author: Charbel Barker
  • 1 pound wild Alaska king salmon cut into 4 oz filets
  • 2 tsp salt
  • 2 tsp tsp pepper
  • 2 tbsp olive oil

Lemon Butter Garlic Sauce

  • 1 tbsp butter
  • 1/3 cup chicken stock
  • 2 cloves garlic crushed
  • 1/3 cup lemon juice
  • 1/3 cup soy sauce
  • 1 tbsp honey
  • Cut the wild Alaska king salmon into 4 oz filets and score the skin of the fish.
  • Drizzle the skin side of the salmon filet with olive oil
  • Add half a teaspoon of pepper and salt inside the score marks
  • Season the flesh side of the salmon filet with salt and pepper
  • Heat 1-2 tsp of olive oil on a hot frying pan and place the salmon filet skin side down. Let cook for 5-7 minutes
  • Flip the salmon filet to the flesh side, and let cook for an additional 2-3 minutes. Remove and let rest.
  • Serve skin side up and drizzle with the lemon butter garlic sauce.

Lemon Butter Garlic Sauce

  • Add the butter to a hot frying pan or pot
  • Add the crushed garlic and stir, reducing heat to medium
  • add the water, stir, and let simmer for 1 minute
  • add the lemon juice, stir, and let simmer for 1 minute
  • add the soy sauce, stir, and let simmer for 1 minute
  • Add the honey, stir, and let simmer for 2 minutes.

Barbecued Alaskan Salmon

  • Total Time Prep/Total Time: 25 min.
  • Makes 4 servings


  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 to 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons soy sauce
  • 1/2 teaspoon pepper
  • 4 salmon steaks (1 inch thick and 6 ounces each)


  • In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved.
  • Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

Arizona Pork Chimichanga

Pork Chimichanga

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Active: 35 min
  • Yield: 6 servings

1/2 cup vegetable oil, plus more for deep-frying

2 pounds boneless pork shoulder, cut into rough 1-inch chunks

1 teaspoon coriander seeds, crushed

1 teaspoon whole cumin seeds

6 cloves garlic, smashed

Kosher salt and freshly ground black pepper

One 12-ounce bottle pilsner beer, such as Corona

1 tablespoon sherry vinegar

8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium)

1 small red onion, quartered (about 8 ounces)

1/2 bunch fresh cilantro with tenders stems (1 cup packed)

3 canned chipotles in adobo sauce

1/4 cup whole raw almonds

1 1/2 cup shredded yellow Cheddar

Six 12-inch flour tortillas

Guacamole, pico de gallo and sour cream, for serving


Special equipment:


  1. Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
  2. Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
  3. Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
  4. Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
  5. Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
  6. Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.

Arkansas Southern Fried Catfish

Cook catfish quickly at a very high temperature to produce a crispy, crunchy crust that’s signature of the Arkansas dish.

Southern Fried Catfish

  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings

Vegetable oil, for frying

1/2 cup mayonnaise

1 tablespoon pickle relish

1 teaspoon lemon juice

1 teaspoon whole grain mustard

2 dashes hot sauce

1 scallion, white and green parts, thinly sliced

Kosher salt and freshly ground black pepper

4 catfish fillets (about 6 ounces each)

1/2 cup all-purpose flour

2 teaspoons sweet paprika

2 large eggs

1/4 cup milk

1 1/2 cups cornmeal

Serving suggestions: hush puppies, coleslaw, french fries


  1. Heat 1/2-inch oil in a large, high-sided skillet to 365 degrees F.
  2. Mix the mayonnaise, pickle relish, lemon juice, mustard, hot sauce and scallions in a bowl. Season with salt and pepper. Refrigerate the tartar sauce until ready to serve.
  3. Sprinkle the catfish fillets on both sides with salt and pepper.
  4. Mix the flour with paprika and some salt and pepper in a shallow dish. Whisk together the eggs and milk in a second dish. Place the cornmeal in a third dish. Dredge each fillet in the seasoned flour first, then the eggs and finally the cornmeal.
  5. Gently place the fillets, spaced apart, in the hot oil. You will probably have to cook the fillets in two separate batches. When the undersides are crisp and golden brown, 2 to 3 minutes, carefully flip the fillets and continue frying until cooked through, another 2 minutes.
  6. Blot the fried catfish on a paper-towel-lined plate. Sprinkle with salt. Serve with the tartar sauce on the side.
Deep-fried, flaked and served with fresh fixin’s, fish tacos are a favorite amongst surfers and southern Californians.
Fish Tacos
  • Total: 26 min
  • Prep: 5 min
  • Inactive: 15 min
  • Cook: 6 min
  • Yield: 6 serving

1 1/2 pounds mahi-mahi filets

1/4 cup dry white wine

2 tablespoons lime juice

1 teaspoon minced garlic

1 tablespoon vegetable oil

1 lime, quartered

12 small corn tortillas, warmed

Romaine or Iceberg lettuce, shredded, for garnish

Pico de Gallo salsa, for garnish

1 avocado, pitted and cut into thin slices, for garnish

Sour cream or crema, for garnish

  1. Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.
  2. When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
  3. Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.
  4. Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

 California Roll


for 4 servings

  • 2 cups sushi rice, cooked
  • ¼ cup seasoned rice vinegar
  • 4 half sheets sushi grade nori
  • 1 teaspoon sesame seed, optional
  • 8 pieces imitation crab
  • 1 small cucumber, cut into matchsticks
  • 1 avocado, thinly sliced
  1. Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
  2. On a rolling mat, place one sheet of nori with the rough side facing upwards.
  3. Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using, then flip it over so the nori is facing upwards.
  4. Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab followed by a row of avocado and a row of cucumber.
  5. Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
  6. Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.

Colorado Chili Verde (Colorado Green Chili)

Serve this thinner, subtly spicy pork chili — richly green thanks to tart, firm tomatillos — with tortilla chips and lime wedges.

Chili Verde (Colorado Green Chili)
  • Level: Easy
  • Total: 2 hr
  • Prep: 30 min
  • Cook: 1 hr 30 min
  • Yield: 4 to 6 servings

3 Anaheim chiles

1/4 cup vegetable oil

2 pounds boneless pork shoulder, cut into rough 1-inch chunks

Kosher salt and freshly ground black pepper

1 teaspoon whole cumin seeds

1 medium yellow onion, cut into small dice

1/2 cup finely chopped fresh cilantro with tender stems

6 cloves garlic, minced

1 tablespoon all-purpose flour

One 16-ounce can crushed tomatillos

4 cups chicken stock

Tortilla chips and lime wedges, for serving

  1. Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it’s ok). Chop.
  2. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.

Steamed Cheeseburgers

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 juicy burgers
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


Florida Key limes  pie

Key limes react with condensed milk to form this no-bake pie’s thick filling.

  • Level: Intermediate
  • Total: 1 hr 3 min
  • Prep: 25 min
  • Inactive: 20 min
  • Cook: 18 min
  • Yield: 1 (9-inch) pie


Graham Cracker Crust:

1/3 of a 1-pound box graham crackers

5 tablespoons melted unsalted butter

1/3 cup sugar


3 egg yolks

2 teaspoons lime zest

1 (14-ounce) can sweetened condensed milk

2/3 cup freshly squeezed Key lime juice, or store bought


1 cup heavy or whipping cream chilled

2 tablespoons confectioners’ sugar

  1. For the graham cracker crust: Preheat the oven to 350 degrees F.
  2. Break up the graham crackers; place in a food processor and process to crumbs. If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
  3. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
  4. For the topping: Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.


Sweet, juicy Georgia peaches peek through the woven lattice crust of this sunny pie, flavored with a little sugar and spice.

Peach Cobbler

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 8 to 10 servings


4 cups peeled, sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk

Ground cinnamon, optional


  1. Preheat oven to 350 degrees F.
  2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
  3. Put the butter in a 3-quart baking dish and place in oven to melt.
  4. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
  5. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Hawaii Ahi Poke (Hawaiian Tuna Tartar)

Serve marinated, diced sashimi-grade ahi tuna with lettuce cups and fried wontons to tap into the spirit of Aloha

  • Total: 10 min
  • Prep: 10 min
  • Yield: 4- 6 servings


1 pound Ahi tuna loin cut into 1/2 inch dice

1/4 cup minced maui onion

1 teaspoon grated ginger

3 tablespoons scallions thinly sliced

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

2 teaspoons toasted sesame seeds

1 teaspoon red pepper flakes

Juice of half lime

  1. Whisk together all ingredients except for tuna. When ready to serve combine dressing with tuna and squeeze a half lime over top. Serve with lettuce cups and fried wonton skins.
Idaho  Garlic Herb Bubble Loaf
  • Total Time Prep: 25 min. + rising Bake: 35 min.
  • Makes 18 servings
  • 1/2 cup water (70° to 80°)
  • 1/2 cup sour cream
  • 2 tablespoons butter, softened
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 1/4 cup butter, melted
  • 4 garlic cloves, minced
  • 1/4 teaspoon each dried oregano, thyme and rosemary, crushed
  • In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Divide dough into 36 pieces. Shape each piece into a ball. In a shallow bowl, combine butter, garlic and herbs. Dip each ball in mixture; place in an ungreased 9×5-in. loaf pan. Cover and let rise in a warm place until doubled, about 45 minutes.
  • Bake at 375° for 35-40 minutes or until golden brown (cover loosely with foil if bread browns too quickly). Remove from pan to a wire rack. Serve warm.
 Illinois Chicago-Style Deep Dish Pizza
  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 45 min
  • Yield: 8 to 10 servings


4 tablespoons extra-virgin olive oil

1 pound sweet or hot Italian sausage, sliced into thin rounds (about 8 links)

2 tablespoons unsalted butter, softened

1 pound fresh pizza dough, at room temperature

10 ounces whole milk low-moisture mozzarella, thinly sliced

1 cup your favorite marinara sauce or 1 1/2 cups crushed and strained San Marzano tomatoes

1 cup your favorite marinara sauce or 1 1/2 cups crushed and strained San Marzano tomatoes

3 cloves garlic, minced

1 tablespoon dried oregano

1/2 cup grated Parmesan

  1. Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
  2. Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.
  3. The order of layers is very important to achieving a crisp bottom crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
  4. Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.
Rosemary Roasted Potatoes and Asparagus
  • 1/2 pound fingerling potatoes, cut into 1-inch pieces
  • 1/4 cup olive oil, divided
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1 pound fresh asparagus, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  • In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
  • Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

Indiana Breaded Pork Tenderloin Sandwich

Marinate pork tenderloin in spiced buttermilk, then bread and fry until it’s crispy and brown to fill this classic Hoosier sandwich

  • Level: Intermediate
  • Total: 4 hr 50 min (includes marinating time)
  • Active: 30 min
  • Yield: 4 sandwiches

1 pork tenderloin (about 1 1/4 pounds)

1 cup buttermilk

1 teaspoon kosher salt, plus more for seasoning

1/2 teaspoon ground black pepper, plus more for seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon sweet paprika

1/4 teaspoon sugar

1 cup all-purpose flour

2 large eggs, beaten

2 cups plain breadcrumbs

Vegetable oil, for frying

4 hamburger buns, toasted on cut sides

  1. Cut the pork tenderloin crosswise into 4 even pieces. Cut each piece crosswise again, but do not go all the way through; you should be able to open it like a book. Pound each piece with a mallet until 1/4-inch thick and 6 to 8 inches across.
  2. Whisk together the buttermilk, garlic powder, onion powder, paprika, sugar, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow dish. Add the pork cutlets. Make sure all the pieces are coated well with the buttermilk marinade. Cover and refrigerate for at least 4 hours and up to overnight.
  3. Set up a breading station with 3 shallow dishes: the flour in the first dish, eggs in the second and breadcrumbs in the third. Sprinkle all 3 dishes with salt and pepper.
  4. Fill a large, high-sided skillet with about 1/2-inch oil, attach a deep fat fry thermometer and heat to 350 degrees F.
  5. Dredge each pork cutlet in the flour first, then in the egg and finally in the breadcrumbs. Gently place into the hot oil without overcrowding the skillet. You will need to fry the cutlets in batches. When the cutlets are golden brown on one side, about 2 minutes, carefully turn and cook for another 2 minutes. Drain well on a paper-towel-lined plate.
  6. Build the sandwiches by putting the cutlets between the burger buns and garnishing with lettuce, tomato, onion, pickle, mayonnaise and mustard. The cutlet should hang generously over the bun.
Iowa Grilled Sweet Corn on the Cob

Iowa sweet corn doesn’t need much for its natural flavors to shine — simply grill and brush with a bit of garlic butter

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 6 servings

6 fresh sweet corn on the cob, husks and silk removed

4 tablespoons unsalted butter

1 teaspoon kosher salt

3 cloves garlic, minced

  1. Prepare a grill for medium-high heat. Put the shucked corn on the grill and grill until all sides are golden and some kernels are slightly charred, about 10 minutes, turning occasionally.
  2. In a small pot, combine the butter, salt and garlic. Bring to a simmer and remove from the heat. Brush the garlic butter over the grilled corn.
Kansas City-Style Ribs

Follow KC tradition by starting these tender ribs with a spicy rub and finishing with a complex 15-ingredient barbecue sauce.

  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 30 min
  • Cook: 3 hr
  • Yield: 2 rib racks, 6 to 8 servings

3 tablespoons sweet paprika

4 teaspoons kosher salt

3 teaspoons light brown sugar

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons freshly ground black pepper

1 1/2 teaspoons dry mustard

1/2 teaspoon cayenne

2 racks St. Louis-cut pork ribs (about 4 1/2 pounds)

BBQ Sauce:

2 tablespoons vegetable oil

6 cloves garlic, smashed and roughly chopped

2 tablespoons tomato paste

1 slightly heaping tablespoon chili powder

1 tablespoon paprika

1 teaspoon crushed red pepper

1/4 teaspoon ground allspice

Pinch ground cloves

2 cups ketchup

1/2 cup cider vinegar

1/4 cup dark molasses

1/4 cup firmly packed dark brown sugar

1 tablespoon kosher salt

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon freshly ground black pepper

1 bay leaf

  1. Preheat the oven to 275 degrees F.
  2. For the rub: Whisk together the paprika, salt, sugar, garlic powder, onion powder, black pepper, mustard and cayenne for the rub. Turn the rib racks bone-side-up and remove the thin membrane layer covering the ribs by lifting up a small corner with a paring knife and tugging it off. You can use a paper towel to secure your grip. Rub the spice mixture all over both racks. Place both racks, bone-side-up, on a baking sheet lined with foil. Cover with foil and put in the oven. The meat should be tender enough to easily insert your knife into the ribs after 1 1/2 hours.
  3. As the ribs cook, make your BBQ sauce. Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice and cloves and cook, stirring, until the paste is dark brick red, about 3 minutes. Add the ketchup, 2 cups water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using. You should have about a quart of sauce. Set aside 1 1/2 cups of sauce for basting. Serve the remaining sauce on the side for dipping.
  4. After the ribs have been in the oven for 1 1/2 hours, remove the foil cover and brush the ribs with BBQ sauce. Cook uncovered until the meat is fork tender and comes off the bone easily, another 1 1/2 hours. While the ribs cook, keep basting and flipping them every half hour. Serve with reserved BBQ sauce on the side. Keep any leftover BBQ sauce in your refrigerator for up to 2 weeks.
Kentucky: Hot Browns
Although golden brown in color, the Kentucky Hot Brown turkey sandwich is actually named for where it was created, at the Brown Hotel in Louisville, Ky.


  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Cook: 1 hr 15 min
  • Yield: 4 open-faced sandwiches

One 2-pound boneless turkey breast half, skin-on

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper

Mornay Sauce:

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk

1/2 cup shredded sharp yellow Cheddar

1/2 cup grated pecorino

Pinch freshly grated nutmeg

1/4 cup grated pecorino


Four 3/4-inch-thick slices white bread, toasted

2 large tomatoes, sliced

Pinch sweet paprika

1 tablespoon chopped fresh parsley

8 slices cooked bacon


  1. For the turkey: Preheat the oven to 350 degrees F. Drizzle with the olive oil and sprinkle generously with salt and pepper over the whole turkey breast. Place on a roasting pan and cook until it begins to brown, about 50 minutes. Raise the temperature to 400 degrees F and roast until the skin is golden brown and crispy and an instant-read thermometer inserted into the middle of the breast reads 165 degrees F, about 15 minutes more. Remove the turkey from the oven and let cool. Cut into 1/4-inch-thick slices.
  2. For the mornay sauce: Cook the butter and flour over medium heat in a pot, stirring continuously for 5 minutes; the roux will be pale gold in color. Raise the heat to medium-high and add the milk. Whisk until the sauce thickens, about 5 minutes. Season with salt and pepper. Remove the pot from the heat and stir in the Cheddar, pecorino and nutmeg.
  3. For the sandwich: Preheat the broiler. Assemble the hot brown by laying the toast down in a large pan. Divide the sliced turkey over the top. Layer with the tomatoes, mornay sauce and pecorino. Place the pan under the broiler until the sauce is golden brown, about 5 minutes. Transfer to a plate and sprinkle with the paprika and parsley and top with the bacon
Fried Chicken
  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 16 pieces


2 whole free-range, organic chickens

Vegetable oil of choice, for frying the chicken

6 cups all-purpose flour

5 tablespoons salt

4 tablespoons ground black pepper

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons cayenne pepper

2 cups buttermilk


  1. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
  2. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
  3. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
  4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
  5. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
  6. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
  7. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
  8. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
  9. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
  10. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
  11. Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.


Louisiana  Craw-fish  Louisiana know how to get down ‘n dirty with their craw-fish.

Crawfish Recipes


    Here are the simple steps to peel and eat crawfish:

    • First, pull off the head of a crawfish.
    • Next, peel the shell off the tail, starting at the end furthest away from its tail. Peel on the side of the shell to expose the meat.
    • Pull the tail out of the shell and enjoy.
    • The best part of crawfish is in its head; the yellow liver is creamy and delicious, and tastes like uni (sea urchin).
    • You may eat the claws, if they are big enough. Just crack the shell of the claws by gently biting with your teeth. Remove the shell to expose the meat.

Regardless of the crawfish recipes, the best way to serve is to lay out the crawfish on parchment paper or newspapers. Dig in with your hands and enjoy the deliciousness!

The best Crawfish Boil recipe just like New Orleans. Made with live crawfish, Louisiana and Cajun seasonings, corn, red potatoes and smoked sausages, these crawfish are so delicious!

20 minutes
40 minutes
1 hour
3 lbs crawfish
8 -10 cups water
6 oz Louisiana Crawfish Shrimp & Crab Boil
2 tablespoons McCormick Cajun seasoning
1 tablespoon McCormick Lemon Pepper seasoning
1 head garlic, unpeeled but separated
3 ears corn, cut into 2-inch pieces
12 oz small red potatoes, halved
14 oz smoked sausage, cut into chunky pieces (Hillshire Farms)
1 lemon, sliced into rounds
Fill a large pot with water. Bring the water to a boil. Add the Louisiana Crawfish Shrimp and Crab Boil, Cajun seasoning and Lemon Pepper seasoning. Stir well to a rolling boil.
Boiling water with Crawfish Boil seasonings.
Add the garlic, corn, potatoes, sausage and lemon slices. Cover the pot with its lid and cook for 10 minutes.
Adding corns, smoked sausages and red potatoes to the crawfish boil.
Taste the crawfish boil water. If it’s too salty, add more water. If it’s too bland, add more seasonings to taste. Transfer the crawfish into the pot and cook for 3-4 minutes, with the lid covered.
Adding crawfish to crawfish boil.
Turn off the heat and let the crawfish soak for 10 minutes. The longer the crawfish soaks, the spicier they will be. Remove all the ingredients using a strainer and serve immediately. Discard the crawfish boil water.

Maine Lobster Bake with Old Bay Compound Butter

This classic seaside sandwich from Maine skips the seasonings and celery, letting the fresh lobster flavor shine through

  • For the Lobster Bake
  • lobster
  • ears of fresh corn (husks removed and put aside), cut in half
  • 4 pounds small, whole red potatoes
  • chorizo sausages
  • 3 pounds little neck clams
  • dozen raw eggs
  • bottle dry white wine or 2 cans of beer
  • 8 pounds seaweed (optional)
  • loaf of grilled, crusty bread for serving
  • For the Old Bay Compound Butter
  • unsalted butter, room temperature
  • cloves garlic, pressed through a garlic press
  • 2 tablespoons Old Bay Seasoning
  • juice from 1/4 lemon
  1. For the Lobster Bake
  2. Start a fire in a fire pit with hardwood. Let it burn for about an hour, feeding the fire, until it gets very hot and coals/embers burn white.
  3. In an 6 or 8 gallon pot, line the bottom with a generous amount (roughly 4 pounds) of seaweed or half of the corn husks to prevent the lobster from burning.
  4. Layer lobster, corn, potatoes, sausages, clams, and eggs (in that order) in the pot. Pour in beer or wine (whichever using). Cover with remaining corn husks or seaweed.
  5. Cover pot and place directly on coals or on a grate that hovers closely over the flame. Let steam for 45 minutes. After 45 minutes, dump contents of pot on a table covered with newspaper and dig in.
  6. Note: After about 15 minutes or so, you may want to give the top corn husks/seaweed a squirt of water. I used a standard spray bottle and sprayed a little moisture in twice throughout to ensure everything didn’t get too dry, but being careful not to leave the top off to let all the moisture evaporate.

For the Old Bay Compound Butter

  1. On a cutting board, pour Old Bay Seasoning over the pressed garlic. Then add the juice from ¼ of a lemon. Run the side of a large chef’s knife over the mixture repeatedly until a paste forms. Add butter to the garlic-Old Bay mixture and cut the ingredients into each other by using the back of your knife or a fork. When smooth and creamy, transfer butter to a jar or from into a log and wrap in parchment if feeling fancy.

Baked Stuffed Lobster

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 35 min
  • Inactive: 10 min
  • Cook: 25 min
  • Yield: 1 serving

1 (1 to 1 1/4 pound) lobster

Seafood Stuffing, recipe follows

1 ounce fresh crabmeat

1 to 2 tablespoons lemon juice

Seafood Stuffing:

1 tablespoon butter

3 ounces chopped haddock

2 scallops, quartered

6 to 8 whole Maine shrimp

1 ounce lobster meat

1 cup crackers, crumbled (recommended: Ritz)

Lemon juice, for seasoning

White wine, for seasoning

Salt and freshly ground black pepper, for seasoning

  1. Preheat the oven to 450 degrees F.
  2. Place a little water in a large pot and bring to a boil.
  3. Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the “inners” (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
  4. Stuff the Seafood Stuffing in the lobster’s opening and top with the crabmeat.
  5. Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
Seafood Stuffing:
  1. In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
  2. Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.
Maryland Old Bay King Crab Legs

Plentiful Chesapeake Bay blue crabs (meaty male Jimmies, only!) are smothered in Old Bay Seasoning and steamed.

Old Bay King Crab Legs
  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 2 to 4 servings


3 pounds frozen cooked king crab legs

One 6-ounce box seafood seasoning, such as Old Bay, plus additional as needed

2 lemons

1 stick (8 tablespoons) unsalted butter


  1. Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook’s Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
  2. Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.
Old Bay Steamed Blue Crabs
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings


One 12-ounce bottle lager-style beer

1 cup cider vinegar

1/2 cup seafood seasoning, such as Old Bay

1 dozen live blue crabs, preferably males (“Jimmies”)

1 tablespoon kosher salt

  1. Set up a steamer for the crabs. The steamer insert should sit 2 to 3 inches above the bottom of the pot so that the crabs do not touch the liquid beneath.
  2. Add 1 1/2 cups water, lager, vinegar and 2 tablespoons seafood seasoning to the bottom of the pot. Whisk to combine and bring to a simmer.
  3. Layer the crabs in the steamer insert, generously sprinkling the salt and remaining seafood seasoning on each layer of crabs.
  4. Cover the pot and steam the crabs for 30 minutes. The cooked crabs should be a bright orange color throughout with no trace of blue or green.

 Massachusetts New England Clam Chowder

Serve this creamy milk-based “chowdah” — filled with chunks of potato, bacon and plenty of fresh clams — with oyster crackers.


New England Clam Chowder
  • 8 pounds cherrystone clams, scrubbed
  • 1 tbsp unsalted butter
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 2 celery stalks, minced
  • 1 large onion, minced
  • 1 garlic clove, minced
  • 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 cups heavy cream
  • Kosher salt, freshly ground pepper
  • Chopped fresh chives
  • Oyster crackers or Vermont Common Crackers
  • Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.

  • Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups.

    DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.

  • Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken.

    DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.

  • Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ brininess varies), and pepper.

  • Divide chowder among bowls. Garnish with chives and oyster crackers.

Michigan: Pasty (Meat Hand Pie)
When Cornish miners migrated to Michigan’s Upper Peninsula in the 1800s, they brought the pasty with them. It even has its own annual festival in July.
  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 1 hr 15 min
  • Yield: 6 servings
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
  3. Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
  4. Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

3 cups all-purpose flour, plus extra for rolling dough

1 cup shortening or lard

Kosher salt

1 cup ice cold water

8 ounces ground beef

4 ounces rutabaga, cut into 1/4-inch dice

1 medium carrot, cut into 1/4-inch dice

1 small yellow onion, finely chopped

1 small russet potato, peeled and cut into 1/4-inch dice

1/4 cup picked fresh parsley leaves, chopped

Freshly ground black pepper

1 egg, whisked

Ketchup, for serving


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
  3. Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
  4. Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.
Mississippi: Mississippi Mud Pie
This indulgent pie, named after the dark, murky banks of the Mississippi River, is not for the weak, with a dense chocolate filling and crumbly cookie crust.
  • Level: Easy
  • Total: 4 hr 55 min
  • Prep: 20 min
  • Inactive: 4 hr
  • Cook: 35 min
  • Yield: One 9-inch pie

6 ounces chocolate wafer cookies (about 25 cookies)

1/2 cup chopped pecans

Pinch salt

4 tablespoons unsalted butter, melted


1 stick (8 tablespoons) unsalted butter

6 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons sour cream

1 teaspoon instant espresso powder

1 cup granulated sugar

3 tablespoons light corn syrup

1 teaspoon vanilla extract

3 large eggs


1 1/2 cups heavy whipping cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

1/2 cup coarsely chopped toasted pecans

Chocolate shavings, for garnish


  1. For the crust: Preheat the oven to 350 degrees F. Place the cookies, pecans and salt in the bowl of a food processor. Pulse until they form fine crumbs. Add the melted butter and process until combined. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 10 minutes.
  2. Meanwhile, for the filling: Place the butter and bittersweet chocolate in a microwave-safe bowl. Microwave for 2 minutes, stirring every 30 seconds until the mixture is melted. Stir until smooth.
  3. In a large bowl, combine the sour cream and espresso powder. Whisk in the granulated sugar, light corn syrup, vanilla extract and eggs. Fold in the melted chocolate. Pour the filling into the prepared pie shell. Place the pie on a baking sheet and bake until the filling puffs and looks cracked around the edges, but is still slightly jiggly in the middle, about 35 minutes. Cool the pie completely. It will fall as it cools.
  4. For the topping: After the pie is completely cool, beat the heavy cream, confectioners’ sugar and vanilla until soft peaks form. Spread the cream onto the pie. Garnish with chopped pecans and chocolate shavings.
Biscuits and Gravy  Sausage Gravy and Biscuits
The BEST southern-style Biscuits and Gravy recipe made from scratch with simple pantry ingredients. This easy breakfast is our favorite!
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 388kcal
Author: Lauren Allen
  • 8 Flakey Buttermilk Biscuits
  • 1 pound pork sausage
  • 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
  • 2 1/2 cups half and half
  • 1 Tablespoon butter
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried crushed rosemary
  • 1/8 teaspoon crushed red pepper flakes
  • freshly ground black pepper , to taste
    • Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
    • Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
    • Add thyme, rosemary, red pepper flakes and black pepper.
    • Serve over warm biscuits.
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 Biscuits
Calories: 144kcal
Author: Lauren Allen
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 Tablespoons butter , chilled and cut into small pieces
  • 3/4 cup buttermilk
  • 3 Tablespoons honey
    • Preheat oven to 400°
    • Combine flour, baking powder, and salt in a large bowl. Grate the frozen butter into the flour mixture and then use a pastry blender or 2 knives to incorporate it until mixture resembles coarse meal. Chill in refrigerator for 10 minutes.
    • Stir honey into buttermilk until well blended.
    • Add buttermilk mixture to flour mixture and stir just until moist. (The key to making really soft biscuits is not handling the dough too much!)
    • Turn dough out onto a lightly floured surface and knead gently into a ball.
    • Gently roll dough into a rectangle, 1/2 inch thick.
    • Fold the dough into thirds (as if folding a piece of paper to fit into an envelope).
    • Gently re-roll dough into a rectangle, 1/2 inch thick. Fold dough into thirds one more time. Gently roll to a 3/4-inch thickness.
    • Cut dough with a biscuit or cookie cutter to form 10-12 biscuits. Place them 1 inch apart on a baking sheet lined with parchment paper.
  • Bake at 400° for 10-12 minutes or until golden. Remove from pan and cool on wire racks.
Missouri: Montana: Huckleberry Pie
Huckleberries (similar to blueberries) are abundant during the summer in Montana. Instant tapioca thickens the filling, while orange lends bright flavor.
  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 1 hr 20 min
  • Yield: One 9-inch pie
Double Crust:

2 1/2 cups all-purpose flour, plus more for dusting

2 teaspoons sugar

1 teaspoon kosher salt

1/2 cup shortening

1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

1 teaspoon apple cider vinegar

5 to 8 tablespoons ice water


6 cups fresh huckleberries, or frozen thawed and drained

3/4 cup plus 2 teaspoons sugar

2 teaspoons orange zest

2 tablespoons orange juice

4 tablespoons instant tapioca

1 large egg

Sweetened whipped cream, for serving

Minnesota: Tater Tots


  • 2 pounds russet potatoes, peeled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 2 tablespoons chopped fresh parsley leaves
  1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
  2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
  4. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  5. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately, garnished with parsley, if desired.*




These can easily be made gluten-free by using corn tortillas!

15 minPrep Time

20 minCook Time

35 minTotal Time


  • 5 large tortillas
  • 1 cup cream cheese, room temperature
  • 1/2 cup cheddar cheese, grated
  • Half a red pepper, finely diced
  • Half a green pepper, finely diced
  • 1-2 jalapenos, finely diced
  • 3 green onions, finely diced
  • Salt and pepper
  • 1/4 tsp. dried oregano (optional)
  • 1/4 tsp. garlic powder (optional)


    1. Note: I add my veggies to a food processor to chop them finely. You want small veggies here, trust me. Also, if you find the veggies are watery, squeeze out the water from the veggies in a paper towel. It will make a difference.
  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Mix all the ingredients together (except the tortillas) in a mixing bowl. Evenly divide the mixture between 4-5 tortillas and spread out the best you can (staying about 1/2 an inch or 1 inch from the outer edges of the tortillas.) Roll the tortillas up and place onto baking sheet. Add about 5 slices across the top of each tortilla.
  3. Bake for 15-20 minutes or until cheese is nice and hot. Allow to cool before slicing into pinwheels.

Nebraska: Runza   Nebraska’s Homemade Runza

 Course Main Course
 Cuisine American, German
 Prep Time 30 minutes
 Cook Time 20 minutes
 Rise TIme 1 hour
 Total Time 50 minutes
 Servings 12
 Author My Farmhouse Table



  • 4 1/2 cups All-Purpose Flour
  • 1/4 cup Sugar
  • 2 pkgs (1/4 oz) Yeast
  • 1 tsp Salt
  • 3/4 cup Milk
  • 1/2 cup Water
  • 1/2 cup Butter
  • 2 Eggs


  • 2 lbs Ground Beef
  • 1 Small Onion, diced
  • 4 cups Cabbage, chopped
  • 2 tsp Seasoned Salt
  • 1 tsp Pepper



  1. Start by placing 1 1/2 cups flour, sugar, yeast, and salt into a large mixing bowl.

  2. Either in a small saucepan over medium heat or a microwave safe bowl, heat the milk, water, and butter to 120-130 degrees F.

  3. Pour heated wet ingredients into flour mixture. Stir slightly before adding beaten eggs.

  4. Continue by adding the remaining flour, one cup at a time, until when kneaded the dough comes together and is smooth and elastic.

  5. Place dough in a greased bowl, cover and let rise in a warm place for about 1 hour.


  1. While dough is rising, cook beef and onion over medium-high heat until meat is no longer pink. Drain.

  2. Stir in the chopped cabbage, seasoned salt, and pepper. Stir gently until cabbage is cooked and filling combined.


  1. Punch dough down, and divide into 12 equal portions.

  2. Working with one piece of dough, roll into a rectangle (approx 6 inches x 8 inches in size).

  3. Place a heaping 1/2 cup of filling into the center of each dough piece.

  4. Fold dough over filling. Seal and tuck edges.

  5. Place onto a greased baking sheet (edges can touch).

  6. Bake at 350 degrees F for 18-20 minutes or until golden brown.

Recipe Notes:

  • These freeze well. Make multiple batches (through the baking process) and freeze any cooked extras. When ready to use, thaw and either bake or microwave until heated.
  • Can use 2 (8oz) cans of sauerkraut in place of cabbage.
  • Add a half slice of cheddar cheese to each Runza before sealing pouch for a Cheese Runza version.
  • For a shortcut, use thawed frozen bread dough in place of making the dough from scratch.

New Hampshire: New England Boiled Dinner

Feed a hungry crowd with this feast of moist corned beef and vegetables. Be sure to include the spicy-creamy horseradish sauce — it’s the perfect finishing touch.
  • Level: Easy
  • Total: 5 hr
  • Prep: 45 min
  • Cook: 4 hr 15 min
  • Yield: 8 servings


One 5-to-6-pound corned beef brisket, uncooked

4 tablespoons pickling spice

1 head garlic, cut in half crosswise

3 medium beets (about 1 pound)

1 pound carrots, cut into 2-inch lengths

8 ounces frozen pearl onions

8 ounces parsnips, cut into 2-inch lengths

12 new red potatoes, halved (about 1 1/2 pounds)

1 large rutabaga, peeled and sliced into 16 wedges (about 1 1/2 pounds)

1 medium cabbage, stem intact, cut into 8 wedges (about 3 pounds)

Chopped fresh parsley, for garnish

Horseradish Cream Sauce, recipe follows

Horseradish Cream Sauce:

1 1/2 cup sour cream

1/4 cup prepared horseradish

2 tablespoons whole grain mustard

1 tablespoon chopped fresh parsley

1 teaspoon kosher salt


  1. Place the brisket in a large pot and add enough cold water to cover the meat by 3 to 4 inches. Add the pickling spice and garlic and bring to a boil. Reduce to a simmer, cover and cook until the brisket is tender enough that a fork slides easily in and out when poked, 2 1/2 to 3 hours. Remove it from the broth and set aside while you cook the vegetables.
  2. Place the beets in a medium saucepan and cover with water. Bring to a boil and simmer until tender, about 35 minutes. Peel and slice.
  3. Strain the beef cooking broth through a fine-mesh sieve and return it to the large pot, discarding the pickling spices and garlic. Bring the broth back to a simmer and add the carrots, onions, parsnips, potatoes and rutabagas. Simmer, uncovered, until the vegetables are fork-tender but not mushy, 25 to 30 minutes. Remove and set aside. Add the cabbage and simmer for 6 to 8 minutes; it should still be firm but slightly wilted. Put the brisket back into the broth to gently warm while arranging the vegetables on a platter.
  4. Trim and discard the fat from the brisket and slice across the grain into 1/4-inch slices. Top the vegetables on the platter with the sliced corned beef. Garnish with parsley and serve with Horseradish Cream Sauce and some broth on the side.

Horseradish Cream Sauce:

Yield: 1 3/4 cup.
  1. Mix the sour cream, horseradish, mustard, parsley and salt in a large bowl.

New Jersey:New Jersey Italian Hot Dog

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Yield: Serves 4-6

Ideally you would find the special pizza bread roll, which is round, like a muffuletta roll. These can be hard to find, though, so use a good sandwich loaf. Try to avoid using a hot dog bun; those are too small for the Jersey dog.


  • 1/4 cup extra virgin olive oil
  • Salt
  • 2 pounds potatoes, peeled and cut into 1/2 inch chunks
  • 2 medium green peppers, sliced into strips
  • 1 large yellow or white onion, sliced into strips
  • 1 teaspoon Italian seasoning, or a mixture of oregano, basil and rosemary
  • 8 beef hot dogs, preferably with natural casings
  • 4 sandwich buns
  • Mustard


1 Fry the potatoes: Heat the olive oil in a large frying pan or skillet or griddle until it shimmers. Put the potatoes in the pan in one layer and fry on medium-high heat for 2-3 minutes without touching them.

Use a metal spatula to scrape the potatoes off the bottom of the skillet, flipping them. Sprinkle salt over the potatoes, and cook for another 2-3 minutes without touching them.

2 Brown the peppers and onions, add back the potatoes: Remove the potatoes, which should be partially browned, to a bowl and set aside. Increase the heat to high and add the peppers and onions. Arrange evenly in the pan and cook for 2-3 minutes without touching them.

Sprinkle salt over them, then flip and cook for another 2-3 minutes untouched. There should be some browned and even blackened bits here and there.

Add the Italian seasoning and the potatoes to the pan, stir to combine and cook over medium-high heat until they are soft and nicely browned, about 8-10 minutes.

3 Grill the hot dogs: Heat a grill or a frying pan to cook your hot dogs; don’t boil your dogs for this recipe. Grill or fry until they are done to your liking and set aside.

4 Assemble: Liberally smear mustard on both sides of the sandwich roll. Add two hot dogs per roll and top with as much of the potatoes, peppers and onions as will fit. Serve at once.


READY IN: 50mins


  • 1(14 ounce) can chicken broth
  • 2(4 ounce) cans chopped green chilies, drained
  • 1cup chopped onion
  • 1cup light sour cream
  • 12teaspoon salt
  • 34teaspoon cumin
  • 12teaspoon fresh ground black pepper
  • 2(10 1/2 ounce) cans condensed cream of chicken soup
  • 1garlic clove, minced
  • 20(6 inch) corn tortillas
  • 4cups shredded cooked chicken breasts (about 1 pound)
  • 2cups finely shredded low-fat cheddar cheese


  • Heat oven to 350°F.
  • Coat a 9×13 dish with cooking spray.
  • In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
  • Bring to a boil, stirring constantly.
  • Remove from heat.
  • Spread 1 cup mixture in the dish.
  • Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
  • Repeat layers, ending with cheese.
  • Spread remaining soup mixture over cheese.
  • Bake 30 minutes or until bubbly.
  • Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.
 New York: Buffalo Wings
2 lb. chicken wings

2 tbsp. Vegetable oil

1 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1/4 c. hot sauce (such as Frank’s)

2 tbsp. honey

4 tbsp. butter

Ranch dressing, for serving

Carrot sticks, for serving

Celery sticks, for serving

  1. Preheat oven to 400° and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
  2. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  3. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and broil—watching carefully!—until sauce caramelizes, 3 minutes. Serve with ranch dressing and vegetables.

North Carolina: Pulled Pork BBQ Sandwich

Pulled pork is serious barbecue business, and North Carolinians will tell you it’s best prepared with a vinegar-based sauce — the tangier, the better.
  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 20 min
  • Cook: 3 hr
  • Yield: 8 to 12 sandwiches (8 cups pulled pork)



5 pounds boneless pork shoulder with skin

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper

1 cup apple cider

1/2 cup distilled white vinegar

1 head garlic, cloves peeled

BBQ Sauce:

1 cup cider vinegar

6 tablespoons sugar

4 tablespoons ketchup

2 tablespoons honey

1 tablespoon crushed red pepper

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Hamburger buns, for serving

Mayo-based coleslaw, for serving

  1. For the pork: Preheat the oven to 350 degrees F.
  2. Make small holes all over the pork skin with a thin sharp knife; this will help the skin to render during cooking. Generously sprinkle pork all over with salt and pepper. Add the pork, apple cider, white vinegar and garlic to a Dutch oven or heavy-duty pot. Make sure to massage the liquid all over the pork. Cover with a tight fitting lid and place in the oven, skin-side up, for 3 hours total cooking time. After 1 1/2 hours, turn the pork over, skin-side down, and baste with the cooking juices. Continue to cook, covered, for the remaining 1 1/2 hours. The pork should be fork tender and golden brown around the edges. The cooking liquid will have reduced and become richer in color. Let the pork rest, uncovered, in the pot.
  3. For the BBQ sauce: Heat the vinegar and sugar in a medium saucepan over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, red pepper, salt and black pepper.
  4. When the pork is cooled, shred the meat, including the skin, by hand or with forks. Run a knife though the meat once or twice until the strands are about 1/2-inch long. Recombine the chopped meat with the braising juices and garlic. Add a desired amount of the BBQ sauce, depending on how much vinegar you want (you will have 2 cups of sauce) and serve the rest on the side. Spoon the pulled pork on a bun and top with slaw.
 North Dakota: Sausage and Sauerkraut
  • 6 medium red potatoes, cubed
  • 2 tablespoons canola oil
  • 1 small onion, halved and sliced
  • 1 pound smoked sausage, cut into 1/4-inch pieces
  • 1 package (16 ounces) sauerkraut, rinsed and well drained
  • 1/4 teaspoon pepper
  • In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

Ohio: Ohio State Buckeyes

45 mins
10 mins
1 hr 25 mins
30 mins
5 dozen

Ingredient Checklist
1 ½ cups creamy peanut butter


Instructions ChecklistLine a baking sheet with waxed paper; set aside.

In a medium bowl, mix peanut butter, butter, vanilla, and confectioners’ sugar with hands to form a smooth stiff dough. Shape into balls using 2 teaspoons of dough for each ball. Place on prepared pan, and refrigerate.


Melt shortening and chocolate together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.Remove balls from refrigerator. Insert a wooden toothpick into a ball, and dip into melted chocolate.

Return to wax paper, chocolate side down, and remove toothpick. Repeat with remaining balls. Refrigerate for 30 minutes to set.

Oklahoma: Crispy Cornmeal Okra

Even if you dislike the slippery texture of okra, these little fried disks will win you over. Serve them with chipotle sour cream sauce for a welcome kick.

  • Level: Intermediate
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings


4 cups vegetable oil

1/4 cup all-purpose flour

1/2 cup cornmeal

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground paprika

1/2 teaspoon garlic powder

2 egg whites

Kosher salt

2 cups fresh okra, washed and dried well, tips removed

Chipotle Sour Cream, recipe follows

Chipotle Sour Cream

1 cup sour cream

Juice of 1/2 lime

1 canned chipotle pepper in adobo sauce, finely chopped

Kosher salt and freshly ground black pepper

  1. In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
  2. Prepare a baking tray lined with paper towels.
  3. Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.
  4. Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
  5. Fry the vegetables until golden brown, turning frequently for even color.
  6. Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream.

Chipotle Sour Cream

  1. Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

Oklahoma: Chicken Fried Steak

Chicken Fried Steak with Gravy
  • Level: Easy
  • Total: 1 hr
  • Prep: 25 min
  • Cook: 35 min
  • Yield: 6 servings


Chicken Fried Steak:

1 1/2 cups whole milk

2 large eggs

2 cups all-purpose flour

2 teaspoons seasoned salt

Freshly ground black pepper

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

3 pounds cube steak (tenderized round steak that’s been extra tenderized)

Kosher salt

1/2 cup canola or vegetable oil

1 tablespoon butter


1/3 cup all-purpose flour

3 to 4 cups whole milk

1/2 teaspoon seasoned salt

Freshly ground black pepper

Mashed potatoes, for serving

  1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
  2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
  3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
  4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
  5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
  6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
  7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
Oregon: Marionberry Pie
Oregon’s Best Marionberry Pie
  • Total TimePrep: 30 min. Bake: 65 min. + cooling
  • Makes8 servings
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 5 tablespoons shortening
  • 4 tablespoons ice water
  • 2 tablespoons lemon juice
  • 1 cup plus 1 teaspoon sugar, divided
  • 2 tablespoons plus 2 teaspoons quick-cooking tapioca
  • 1 tablespoon lemon juice
  • 4 cups fresh marionberries or blackberries
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy whipping cream
  • In a large bowl, mix flour, sugar and salt; cut in butter and shortening until crumbly. Gradually add ice water and lemon juice, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 10 minutes.
  • Meanwhile, in a large bowl, mix 1 cup sugar, tapioca and lemon juice. Add berries; toss to coat. Let stand 15 minutes. Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate.
  • In a small bowl, beat cream cheese, confectioners’ sugar and extracts; spread over prepared crust. Top with berry mixture.
  • Roll out remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice strips with cream; sprinkle with remaining sugar.
  • Bake 15 minutes. Reduce oven setting to 350°; bake 50-60 minutes longer or until crust is golden brown and filling is bubbly. (Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.) Cool on a wire rack.
Pennsylvania: Philly Cheese Steak
Cheesesteak is undoubtedly Philly’s food. But the debate remains: Should it be topped with Cheez Whiz, provolone or American cheese?
  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 30 min
  • Inactive: 45 min
  • Cook: 1 hr
  • Yield: 4 servings

2 to 2 1/2 pound strip loin, trimmed

Olive oil

Salt and freshly ground black pepper

Soft hoagie rolls, split 3/4 open

Provolone Sauce, recipe follows

Sauteed Mushrooms, recipe follows

Caramelized Onions, recipe follows

Sauteed Peppers, recipe follows

Provolone Sauce:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cups whole milk, heated

1 cup grated aged provolone cheese

1/4 cup grated Parmigiano-Reggiano

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauteed Mushrooms:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Caramelized Onions:

2 tablespoons unsalted butter

1 tablespoons canola oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Sauteed Peppers:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

  1. Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
  2. Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
  3. Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:

  1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:

  1. Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

  1. Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

  1. Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
Rhode Island: Frozen Lemonade
  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: 1 quart

2 lemons

1 1/2 cups sugar

1 1/2 cups fresh lemon juice (from about 9 lemons)

1/4 teaspoon kosher salt

  1. Peel the skin off of the lemons with a vegetable peeler, being careful not to get any of the bitter pith. Chop the peels into the size of large sesame seeds. You should have about 2 tablespoons.
  2. In a medium saucepan over medium-high heat, bring 1 cup water, sugar and lemon peel to a boil until the sugar is dissolved and the liquid is clear. Remove from the heat, stir in 1/2 cup water, fresh lemon juice and salt; this will help bring the temperature of the liquid down. Chill completely in the refrigerator, 2 hours.
  3. Freeze the mixture in an ice cream freezer according to manufacturer’s directions.
South Carolina: Shrimp and Grits
You’d be hard-pressed to find a breakfast joint in South Carolina without this on the menu. The thick corn mixture adds texture, while bacon gives it salty depth.
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 to 6

3 slices bacon, chopped

Peanut oil, optional

1 pound medium shrimp, peeled and deveined

2 tablespoons flour

1 1/4 cups mushrooms, trimmed and sliced

1 large clove garlic, pressed

2 teaspoons fresh lemon juice

1/2 teaspoon hot sauce (Recommended: Tabasco)

1/4 cup scallions, thinly sliced

Cooked grits, for serving

  1. In a medium skillet over low heat, cook the bacon, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve the bacon fat. Add enough peanut oil to the reserved bacon fat to make 1 1/2 tablespoons.) Reserve the skillet and fat.
  2. In a medium bowl, toss the shrimp with flour until lightly coated. Heat the reserved skillet and fat over medium-high; cook shrimp until they begin to turn pink, about 1 minute. Stir in the mushrooms and reserved bacon; cook 1 minute. Stir in the garlic clove (do not let brown), about 30 seconds. Remove from the heat and stir in the lemon juice, hot sauce, and scallions. Serve immediately over cooked grits.

South Carolina: Sweet Tea
Perfect Sweet Tea
Perfect Sweet Tea – Summer begs for a cold glass of home brewed tea. Refreshing lemon taste quenches your thirst. Our family favorite sweet tea.
Cook Time15 mins
Total Time15 mins
Course: Drinks
Servings: 8 glasses
Author: Melanie – Gather for Bread
  • 8 regular black tea bags
  • 3/4 – 1 cup granulated sugar to your sweetness preference
  • 2 large lemons
  • water
  • ice
  • Tie the strings of 8 tea bags together in a knot.
  • In a small saucepan combine sugar and 2 cups of water over high heat. Bring to a boil. Add tea bags. Immediately turn off heat. Let sit and steep for about 2 hours.
  • In a gallon pitcher add steeped tea. Wring out tea bags and add to the pitcher as well. Add 3 cups ice. Fill to gallon line with water. Store in refrigerator for up to 1 week.
  • For individual glasses, add a slice of fresh lemon and pour over with iced tea. Enjoy!
South Dakota: Chislic
Made of salted, deep-fried red meat (venison, lamb, deer or game), this unique dish varies slightly from region to region. It’s best eaten with garlic salt and saltines.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 6 appetizer serving

1 pound boneless lamb leg, cut into 1-inch cubes

1 1/2 teaspoons Worcestershire sauce

3/4 teaspoon chili powder

3/4 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

Vegetable oil, for frying

Serving suggestions: garlic salt, hot sauce and saltine crackers .

Special equipment:

Toothpicks, for serving

  1. Toss together the lamb cubes, Worcestershire sauce, chili powder, salt, garlic powder, onion powder and pepper in a bowl. Marinate in the refrigerator for 1 hour.
  2. Heat 2 inches of oil in a Dutch oven to 375 degrees F. Fry the marinated lamb cubes in batches to avoid overcrowding the oil. Cook to medium-rare, about 1 minute. The meat will have a dark brown crust and will be tender to the touch. Drain on a paper-towel-lined plate. Skewer the lamb cubes with toothpicks and serve with garlic salt, hot sauce and saltine crackers on the side.



For the dough:
  • 2 cups warm milk
  • 1/2 cup sugar
  • (1/4 oz.) package yeast
  • 6 cups flour
  • 1/2 cup oil
  • 1 teaspoon salt
  • eggs
For the filling:
  • quart heavy cream
  • eggs
  • 1 cup sugar
  • dash salt
  • fruit or topping of choice
  • cinnamon & Sugar mixture


For the dough:

Mix all dough ingredients together well. Form dough into one large ball and place in well oiled bowl. Cover and set in a warm place to rise until doubled.

For the filling:

While the dough is rising, combine all filling ingredients (except fruit, cinnamon, and sugar) in a small saucepan over the stove. Cook on medium heat, stirring until thick. Set aside and let cool.

Prepare your fruit of choice. Divide dough into balls and roll to fit into pie pans.

Lay fruit on top of dough and add filling (about 1/2 cup each kuchen). Sprinkle with equal parts sugar and cinnamon.

Bake at 350ºF for about 20 minutes. Custard filling will set as kuchen cools. Store in refrigerator or freeze once cool.

Tennessee: Memphis Dry-Rub Ribs

In Tennessee, ribs aren’t slathered in sauce. Instead, they’re rubbed with spices, marinated overnight and then cooked until a rich, dark crust develops.
  • Level: Intermediate
  • Total: 6 hr
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 2 hr 45 min
  • Yield: 2 racks

3 tablespoons dark brown sugar

1 1/2 tablespoons kosher salt

1 tablespoon ground coriander

1 tablespoon mustard powder

1 tablespoon onion powder

1 tablespoon Spanish paprika

2 teaspoons garlic powder

2 teaspoons ground black pepper

1 teaspoon cayenne

2 racks St. Louis-style pork ribs (about 2 1/2 pounds per rack)

1 cup apple cider

1/2 cup apple cider vinegar

1/8 cup dark brown sugar

  1. For the rub: Mix together the brown sugar, salt, coriander, mustard powder, onion powder, paprika, garlic powder, black pepper and cayenne. Remove the thin membrane on the back of each rib by placing the ribs on the counter with the underside facing up. Slip a small knife between the bone and the membrane. Once enough membrane is released, gently pull it free from the bones. Use a dish towel to get a secure grip. Place the ribs on a foil-lined baking sheet and rub both sides of the ribs with the dry rub. Cover with plastic wrap and let marinate in the fridge for a minimum of 3 hours, preferably overnight. Preheat the oven to 300 degrees F. Bring the ribs to room temperature and place bone-side up on the baking sheet. Pour the apple cider around the ribs and place another piece of foil over top, forming a packet. Crimp the ends of the two pieces of foil tightly together to seal completely. Place in the oven and cook for 2 hours. Remove the top foil and turn the ribs over. Raise the oven temperature to 375 degrees F and cook until the ribs develop a rich dark bark, the edges are crisp and the meat is fork tender, 30 to 45 minutes. In a small saucepan, add the apple cider vinegar and brown sugar. Bring to a boil and then reduce to simmer until a loose glaze forms, about 3 minutes. Glaze your ribs with this when they come out of the oven. Transfer to a cutting board, cut and serve.
Tennessee: Hot Chicken
Hattie B’s Hot Chicken
  • Level: Intermediate
  • Total: 8 hr 45 min
  • Prep: 15 min
  • Inactive: 8 hr
  • Cook: 30 min
  • Yield: 4 servings


For the dry brine:

1 whole chicken (about 3 pounds), washed, patted dry and cut into quarters

Kosher salt and freshly ground black pepper

For the dip:

1 cup whole milk

2 large eggs

1 tablespoon Louisiana-style hot sauce

For the dredge:

2 cups all-purpose flour

Sea salt

Vegetable oil, for frying

For the spicy coating:

1/2 cup lard, melted and heated (or hot frying oil)

3 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

Sea salt and freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Pickle slices, for serving

  1. Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
  2. Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
  3. Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
  4. Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
  5. Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.
Nashville-Style Hot Chicken
8 servings 


    • 2 3 1/2-4-pound chickens, each cut into 10 pieces (breasts halved)
    • 1 tablespoon freshly ground black pepper
    • 2 tablespoons plus 4 teaspoons kosher salt
    • 4 large eggs
    • 2 cups buttermilk or whole milk
    • 2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
    • 4 cups all-purpose flour
    • Vegetable oil (for frying; about 10 cups)
    • 6 tablespoons cayenne pepper
    • 2 tablespoons dark brown sugar
    • 1 teaspoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • White bread and sliced pickles (for serving)
  1. Special equipment:
    • A deep-fry thermometer


    1. Toss chicken with black pepper and 2 tablespoon salt in a large bowl. Cover and chill at least 3 hours.
    2. Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 teaspoons salt in another large bowl.
    3. Fit a Dutch oven with thermometer; pour in oil to measure 2″. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
    4. Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.
    5. Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.
    6. Do ahead: Chicken can be seasoned 1 day ahead. Keep chilled.

Texas: Texas Brisket

Texas ‘cue varies greatly, but when asked to choose, Texans voted brisket tops. Rub it with spice, coat it in yellow mustard and then let it smoke for hours until succulent.
  • Level: Easy
  • Total: 9 hr 50 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 9 hr
  • Yield: 4 to 6 servings


6 pounds beef brisket

1 tablespoon yellow mustard

1/4 cup dark brown sugar

3/4 cup paprika

2 tablespoons chipotle chili powder

1/4 cup black pepper

2 tablespoons garlic powder

1/4 cup salt

2 tablespoons onion powder

1 tablespoon cayenne pepper

  1. Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
  2. Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.

Tex-Mex Beef and Rice Skillet
  • Prep35 MIN
  • Total35 MIN
  • Servings6

1lb lean (at least 80%) ground beef
1tablespoon vegetable oil
1cup diced yellow onion
1medium red bell pepper, diced
1cup fresh or frozen corn kernels
1can (10 oz) Old El Paso™ enchilada sauce
1package (1 oz) Old El Paso™ original taco seasoning mix
3cups cooked white rice
1cup shredded Mexican cheese blend (4 oz)
2tablespoons chopped fresh cilantro leaves


  • 1
    In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
  • 2
    Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
  • 3
    Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
  • 4
    Top with cheese and cilantro.

Utah:Jello Green Jell-O Salad

Yield: serves 12
  • 12 cup sugar
  • 1 (6-oz.) package lime Jell-O
  • 2 Tbsp. fresh lemon juice
  • 1 (8-oz.) can crushed pineapple with its juice
  • 2 cups heavy cream
  1. Put sugar, Jell-O, and 1 cup boiling water into a medium bowl and stir until Jello-O is dissolved, 2-3 minutes. Add lemon juice and crushed pineapple with its juice. Stir well and refrigerate until the mixture has a syrupy consistency, 45-50 minutes.
  2. Whip heavy cream until stiff peaks form, then gently fold the cream into the Jell-O mixture. Transfer the mixture to a 9″ × 13″ pan, smooth the top with a spatula, and refrigerate until firm. Serve chilled.

Vermont: Cheddar Cheese Apple Pie

Sweet-tart apples meet sharp Vermont cheddar to create this classic fall pie. Enhance the flavor even more by adding extra cheese on top.
  • Level: Intermediate
  • Total: 3 hr 40 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 1 hr 10 min
  • Yield: One 9 1/2-inch deep-dish pie



2 1/2 cups all-purpose flour, plus extra for dusting

2 teaspoons sugar

1 teaspoon salt

1/2 cup shortening

1 stick cold unsalted butter, cut into 1/4-inch dice

1 cup shredded white or yellow Cheddar, cold

1 teaspoon apple cider vinegar

3 to 4 tablespoons ice water

1 large egg


6 tablespoons unsalted butter

6 Cortland apples (about 2 1/2 pounds), peeled and sliced 1/4-inch thick

6 Granny Smith apples (about 2 1/2 pounds), peeled and sliced 1/4-inch thick

1 cup sugar

1 teaspoon lemon zest

1 tablespoon lemon juice

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

3 tablespoons all-purpose flour



Special equipment:

Special equipment: 9 1/2-inch deep-dish pie plate

  1. For the crust: Put the flour, sugar and salt in the bowl of a food processor. Pulse a couple of times to mix. Add the shortening and pulse to combine. Add the butter and pulse until the mixture is coarse and a few pieces of butter are still visible. Add the cheese and pulse just to combine. Add the apple cider vinegar and ice water. Pulse until the dough just begins to come together; it should look moist but still crumbly and not yet a complete ball. Turn the dough out onto a piece of plastic wrap and quickly form into a ball. Divide into 2 disks, one slightly larger than the other, wrap in plastic and refrigerate 1 hour or overnight. The less you work the dough the flakier it will be.
  2. For the filling: Melt the butter in a large skillet over medium heat. Once melted, add the apples (if the apples cannot sit in one even layer, use 2 medium saute pans to cook the apples in batches). Add the sugar, lemon zest, lemon juice, cinnamon, nutmeg and salt. Continue cooking over medium heat until the apples release their liquid and it begins to boil, 12 to 15 minutes. The apples will be tender but will not lose their shape. Once the apples are tender, add the flour and cook until the liquid has thickened and coats the back of a spoon, about 1 minute longer. Remove the apples to a baking sheet and spread out in an even layer to cool to room temperature, about 1 hour.
  3. Preheat the oven to 425 degrees F. Place a baking sheet in the oven while preheating so it will be hot by the time the pie goes into the oven.
  4. Roll the larger disk of dough on a lightly floured surface to about 12 inches in diameter and 1/8-inch thick, to fit a 9 1/2-inch deep-dish pie plate. Roll the dough onto your rolling pin and then unroll it over your pie plate. Trim the excess dough to 1/2-inch, and do not crimp the edges. Place the cooled filling in the pie plate, mounding at the center.
  5. Roll the smaller disk of dough on a lightly floured surface to 1/8-inch thick and 10 inches in diameter and place on top of the filling. Fold the edges under, and decoratively crimp the edges. Cut slits in the top crust to allow steam to escape. Whisk the egg with 1 teaspoon water and brush the top of the pie.
  6. Place the pie on the preheated baking sheet and bake for 10 minutes. Decrease the temperature to 350 degrees F and continue baking until the top crust is golden brown and crisp to the touch and the bottom crust is browned, 50 to 60 minutes. Cool to room temperature and serve.

Virginia: Virginia Ham Biscuits

Country ham, cured to super-salty perfection, forms the centerpiece of these hearty biscuit sandwiches, which are liberally covered with a honey-Dijon mustard mixture.
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 12 biscuits

3 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1 1/2 teaspoons kosher salt

1 teaspoon baking soda

2 tablespoons chopped fresh chives

8 tablespoons cold lard, cut into small chunks

1 1/2 cups buttermilk

1/4 cup whole grain mustard

1 tablespoon honey

1 teaspoon Dijon mustard

8 ounces ham, sliced 1/4-inch thick, from a bone-in or boneless ham


  1. Preheat the oven to 400 degrees F. In a large bowl, whisk together the flour, baking powder, salt, baking soda and chives. Using a pastry blender or your hands, cut in the lard until the mixture resembles coarse crumbs. Make a well in the center and pour in the buttermilk. Mix gently until a soft dough forms.
  2. Turn the dough out onto a lightly floured surface and knead about 5 times. Roll out to 1-inch thick. Cut out using a 2 1/2-inch cutter. Reroll the scraps and cut out the rest. Place on an ungreased baking sheet and bake until the biscuits are puffed and golden brown, about 20 minutes.
  3. In a small bowl, whisk the whole grain mustard, honey and Dijon mustard until smooth.
  4. When the biscuits are cool enough to handle, split and spread the bottoms with the honey mustard. Add the ham and the biscuit top. Serve warm or at room temperature.
Washington: Garlic Fries
  • Level: Easy
  • Total: 48 min
  • Prep: 13 min
  • Cook: 35 min
  • Yield: 4 (3/4 cup) servings

3 cloves garlic, minced

2 tablespoons canola oil

3 large baking potatoes, 12 ounces each

1/2 teaspoon salt

1 tablespoon finely chopped fresh parsley leaves

  1. Preheat the oven to 450 degrees F.
  2. Heat the garlic and oil in a small saucepan over medium heat for 2 minutes. Strain the garlic from the oil with a small mesh strainer. Set both garlic and oil aside.
  3. Cut the potatoes into 1/4-inch sticks. In a large bowl, toss the oil, potatoes and 1/2 teaspoon of salt. Spray a baking sheet with cooking spray and spread the potatoes onto it in a single layer. Bake until golden and crisp, about 35 minutes.
  4. Remove potatoes from the tray with a metal spatula. Toss with parsley, reserved garlic, and additional salt, to taste. Serve immediately.
West Virginia:Pepperoni Roll


  • pre-packaged frozen dough (I prefer rhodes)
  • shredded cheese (mexi-blend or mozzerella)
  • parmesan cheese
  • pepperoni or whatever other pizza topping you like
  • some herbs
  • olive oil


  1. Loosely cover the frozen bread dough with plastic wrap.
  2. Allow dough to thaw for a few hours at room temperature.
  3. Roll dough out to approximately 11 x 11 square
  4. One frozen dough log makes one pepperoni roll.
  5. Brush dough with olive oil or whatever cooking oil you prefer.Lay pepperoni on dough covering entire surface.
  6. Sprinkle with shredded mozzarella cheese.Next, sprinkle with shredded Parmesan cheese.
  7. Lightly sprinkle with Italian herbs…basically, some dried oregano, parsley and basil.
  8. Add a sprinkling of garlic powder.
  9. Roll up dough starting at one edge of square 
  10. Place rolls on baking sheet, leaving space between.
  11. Brush some melted butter on top of uncooked pepperoni roll.
  12. Bake it right away. It will rise up in the oven perfectly.
  13. Bake at 375 degrees for approx. 15 to 25 minutes. Oven temps. and times may vary.
  14. Make sure you allow pepperoni roll to cool completely before serving.
Wisconsin: Bratwurst Stewed With Sauerkraut
Wisconsin may be the cheese state, but bratwurst is its culinary claim to fame. Due largely to residents’ German ancestry, it’s a staple at restaurants and baseball stadiums.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
  • Yield: 8 to 10 servings

2 tablespoons oil

2 pounds fresh bratwurst links

2 onions, chopped

2 garlic cloves, minced

3 cups chicken stock

1 tablespoon paprika

1 tablespoon caraway seed

4 cups sauerkraut, drained

2 tablespoons chopped fresh dill

1 baguette

  1. In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

Wyoming: Chicken Fried Steak

Chicken Fried Steak with Cream Gravy
  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 8 servings



3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick

3/4 cup milk

1 egg, beaten

2 to 3 cups flour

2 teaspoons seasoning salt

1 teaspoon freshly ground black pepper

Canola oil

Cream Gravy:

3 heaping tablespoons flour

2 cups cold milk

Kosher salt and freshly ground black pepper

  1. For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
  2. Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
  3. Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
  4. Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
  5. After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

 Washington, D.C.: Half Smoke Chili Dog

Prepare for one messy meal! Smoky hot dogs are sliced in half, grilled and then smothered with a heaping portion of fiery chunky chopped onion chili.

Chili Half-Smoke (D.C.-Style Chili Dog)

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 8 servings
Chili Sauce:

12 ounces finely ground beef chuck

1 yellow onion, chopped

3 tablespoons chili powder blend, such as McCormick

1 teaspoon dried mustard powder

Kosher salt

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

Pinch cayenne pepper, optional

1 fresh bay leaf

1 clove garlic, minced

1/4 cup tomato paste

2 tablespoons apple cider vinegar

1 1/2 tablespoons canola oil

2 tablespoons all-purpose flour

2 cups chicken stock


8 regular (not hot) half-smoke hot dogs

1/4 cup yellow mustard, for spreading

8 split-top hot dog buns, toasted

1/2 cup diced raw onions, for topping

Serving suggestions: french fries or chips

  1. For the chili sauce: Heat a large skillet over medium heat and add the beef chuck, onions, 1 tablespoon of the chili powder, mustard powder, 1 teaspoon salt, coriander, cumin, cayenne, if using, bay leaf and garlic. Cook until the onions are tender and the meat is cooked through, about 8 minutes, making sure to break up the meat with the back of a wooden spoon so there are no clumps.
  2. Push the meat mixture to one side of the pan and add the tomato paste to the empty side of the pan, stirring and cooking until the raw tomato flavor is cooked out and the paste is thickened, about 2 minutes. Stir the tomato paste into the meat mixture and cook for 2 minutes more. Add the cider vinegar, scraping up any brown bits that cling to the bottom of the pan with the wooden spoon, and cook an additional 2 minutes.
  3. Meanwhile, heat the canola oil in another large skillet over medium heat. Add the remaining 2 tablespoons of chili powder and the flour and use a wooden spoon to mix thoroughly, until smooth and toasted, 1 to 2 minutes. Whisk in the chicken stock and continue cooking until thickened. Increase the heat to medium-high and simmer until the mixture is reduced by one-quarter (it should yield about 1 1/2 cups), about 5 minutes. Pour over the meat mixture and simmer, stirring, until well combined, 1 to 2 minutes longer. Remove the bay leaf and season with salt.
  4. For the half-smokes: Heat a grill or a grill pan over high heat.
  5. Cut the half-smokes three-quarters of the way through lengthwise and grill until nicely marked and heated through, about 1 1/2 minutes per side. Spread some mustard on the inside of each warmed bun. Place each half-smoke in a bun and evenly top with the chili sauce (these are messy dogs!) and generously sprinkle with raw onions. Serve with a side of fries or chips.
List of U.S. state beverages    Table
State Drink Year
Alabama Conecuh Ridge Whiskey
(State Spirit)
Arizona Lemonade 2019
Arkansas Milk 1985
Delaware Milk 1983
Florida Orange juice 1967
Kentucky Milk (State Drink) 2005
(An original Kentucky soft drink)
Louisiana[notes 1] Milk 1983
Maine Moxie 2005
Maryland Milk 1998
Massachusetts Cranberry juice 1970
Minnesota Milk 2004
Mississippi Milk 1984
Nebraska Milk (State Beverage) 1998
Kool-Aid (State Soft Drink)
New Hampshire Apple cider 2010
New York Milk 1981
North Carolina Milk 1987
North Dakota Milk 1983
Ohio Tomato juice 1965
Oklahoma Milk 2002
Oregon Milk 1997
Pennsylvania Milk 1982
Rhode Island Coffee milk 1993
South Carolina Milk (State Beverage) 1984
South Carolina-grown tea
(State Hospitality Beverage)
South Dakota Milk 1986
Tennessee Milk 2009
Vermont Milk 1983
Virginia Milk 1982
George Washington’s Rye Whiskey
(State Spirit)
Wisconsin Milk 1987
Federal district
or territory
Drink Year
District of Columbia Rickey 2011
Puerto Rico Piña Colada 1978

list of official U.S. state foods:

State Food type Food name Image Year &
Alabama State nut Pecan Pecan-nuts-on-tree.jpg 1982
State fruit Blackberry Blackberry fruits10.jpg 2004
State tree fruit Peach Flavorcrest peaches.jpg 2006
State dessert Lane cake Slice of lane cake.jpg 2016
Alaska None
Arizona None
Arkansas State fruit
State vegetable
South Arkansas Vine Ripe Pink Tomato Bright red tomato and cross section02.jpg 1987
State grain Rice Rice p1160004.jpg 2007
State grape Cynthiana Norton grapes growing in Missouri.jpg 2009
State nut Pecan Pecans-4352.jpg 2009
California State nuts Almond,


Pistachio, and Pecan

Colorado None
Connecticut None
Delaware State dessert Peach pie Peach custard pie (1416028394).jpg 2009
State fruit Strawberry Strawberry444.jpg 2010[17]
Florida State fruit Orange OrangeBloss wb.jpg 2005
State pie Key lime pie Key limepie.jpg 2006
Georgia State vegetable Vidalia sweet onion Sweet onions 1.jpg 1990
State fruit Peach Flavorcrest peaches.jpg 1995
State prepared food Grits Grits 1.jpg 2002
Hawaii None
Idaho State fruit Huckleberry Bog huckleberry.jpg 2000
State vegetable Potato Potato and cross section.jpg 2002
Illinois State snack food Popcorn Popcorn02.jpg 2004
State fruit GoldRush Apple 2007
State vegetable Sweet corn VegCorn.jpg 2015
State pie Pumpkin pie Pumpkin Pie.jpg 2016
State grain Corn Zea mays.jpg 2018
Indiana None
Iowa State dessert None
Kansas None
Kentucky State fruit Blackberry Blackberry fruits10.jpg 2004
Louisiana State fruit Louisiana


Strawberry444.jpg 1980
State jellies Mayhaw jelly
Louisiana sugar cane jelly
Mayhaw jelly jar us state food crop.jpg 2003
State meat pie Natchitoches meat pie Natchitoches-meatpies-and-beans-rice.jpg 2003
State vegetable Sweet potato 5aday sweet potato.jpg 2003
State cuisine Gumbo Gumbo.JPG 2004
Maine State berry Wild blueberry Blueberries.jpg 1991
State herb Wintergreen FountainSpringsWintergreen.png 1999
State dessert Blueberry pie made with wild Maine blueberries Best Blueberry Pie with Foolproof Pie Dough.jpg 2011
State treat Whoopie pie Whoopie pie with dusting of confectioner's sugar.jpg 2011
State sweetener Pure Maine maple syrup Maple syrup.jpg 2015
Maryland State crustacean Blue crab (Callinectes sapidus Rathburn) Blue crab on market in Piraeus - Callinectes sapidus Rathbun 20020819-317.jpg 1989
State dessert Smith Island Cake Smith island cake2009.jpg 2008
Massachusetts State muffin Corn muffin Corn bread muffins 1 copy.jpg 1986
State bean Baked

navy bean

Snijboon peulen Phaseolus vulgaris.jpg 1993
State berry Cranberry Cranberry bog.jpg 1994
State dessert Boston cream pie Bostoncreampie.jpg 1996
State cookie Chocolate chip cookie Chocolate chip cookies.jpg 1997
State doughnut Boston cream doughnut Boston cream doughnut bisected.jpg 2003
Michigan None
Minnesota State grain Wild rice WildRice23.jpg 1977
State mushroom Morel Smardz-Morchella-Ejdzej-2006.jpg 1984
State muffin Blueberry


Muffin NIH.jpg 1988
State fruit Honey crisp


Honeycrisp.jpg 2006
Mississippi None
Missouri State tree nut Eastern black walnut

Juglans nigra

Black Walnut Juglans nigra Nut 2400px.jpg 1990
State grape Norton/Cynthiana

(Vitis aestivalis)

Norton grapes growing in Missouri.jpg 2003
State dessert Ice cream cone Chocolate ice cream.jpg 2008
Montana None
Nebraska None
Nevada None
New Hampshire State fruit Pumpkin Pumpkins.jpg 2006
State vegetable White Potato Potato and cross section.jpg 2013
New Jersey State fruit Northern highbush blueberry Vaccinium corymbosum Beeren.jpg 2004
New Mexico State vegetables New Mexico chile
Frijoles pintos (Pinto beans)
State cookie Biscochito Biscochitos at the State Capitol, Santa Fe NM.jpg 1989
New York State fruit Apple 95apple.jpeg 1976
State muffin Apple muffin Allison's Fine Baked Goods Apple Muffin 2010.jpg 1987
State snack Yogurt Obstjoghurt01.jpg 2014
North Carolina State vegetable Sweet potato 5aday sweet potato.jpg 1995
State blue berry Blueberry Blueberries.jpg 2001
State red berry Strawberry Strawberry444.jpg 2001
State fruit Scuppernon


Muscadines.Scuppernongs.jpg 2001
North Dakota State fruit Chokecherry Prunus virginiana.jpg 2007
Ohio State fruit Tomato Bright red tomato and cross section02.jpg 2009
State native fruit Pawpaw Asimina triloba3.jpg 2009
Oklahoma State meal Oklahoma state meal:
Chicken-fried steak,
fried okra,
sausage with

biscuits and

black-eyed peas,
pecan pie

State fruit Strawberry Strawberry444.jpg 2005
State vegetable Watermelon Vampire watermelon.jpg 2007
Oregon State nut Hazelnut


Corylus avellana.jpg 1989
State mushroom Pacific Golden Chanterelle Chanterelle Cantharellus cibarius.jpg 1999
State fruit Pear Pears.jpg 2005
Pennsylvania None
Rhode Island State fruit Rhode Island Greening Apple Rhode Island Greening Apple outside.jpg 1991
State appetizer Calamari Fried calamari.jpg 2015
South Carolina State fruit Peach Flavorcrest peaches.jpg 1984
State snack food Boiled peanuts Boiled peanut.jpg 2006
State vegetable Collard greens Collard-Greens-Bundle.jpg 2011
State picnic cuisine Barbecue Barbecue pork sandwiches.jpg 2014
South Dakota State dessert Kuchen Streuselkuchen7.jpg 2000
State bread Frybread Frybread.jpg 2005
Tennessee State fruit Tomato Bright red tomato and cross section02.jpg 2003
Texas State dish Chili Bowl of Chili No Beans.jpg 1977
State fruit Texas Red Grapefruit Citrus paradisi (Grapefruit, pink) white bg.jpg 1993
State pepper Jalapeño Jalapenyo.jpg 1995
State native pepper Chiltepin Chiltepin mexico sonora.jpg 1997
State vegetable Sweet onion Sweet onions 1.jpg 1997
State health nut Native pecan Pecan-nuts-on-tree.jpg 2000
State snack Tortilla chips
Mission Tortilla Triangles.JPG
State bread Pan de campo Pan de campo.jpg 2005
State cobbler Peach cobbler Peach cobbler (cropped).jpg 2013
State pie Pecan pie Pecan pie slice.jpg 2013
State squash Pumpkin Pumpkins.jpg 2013
Utah State fruit Cherry Cherries summerland.jpg 1997
State historic vegetable Sugar beet SugarBeet.jpg 2002
State snack food Jell-O Day 18 - Still Eating The Green Jello (gifrancis).jpg 2001
State vegetable Spanish sweet onion Sweet onions 1.jpg 2002
Vermont State flavor Maple Maple syrup.jpg 1993
State fruit Apple 95apple.jpeg 1999
State pie Apple pie Apple pie.jpg 1999
State vegetable Gilfeather Turnip 2015
Virginia None
Washington State fruit Apple 95apple.jpeg 1989
State vegetable Walla Walla sweet onion Sweet onions 1.jpg 2007
West Virginia State fruit Golden Delicious apple Golden delicious apple.jpg 1995
Wisconsin State grain Corn

(Zea mays)

Zea mays.jpg 1989
State fruit Cranberry

(Vaccinium macrocarpon)

Cranberry bog.jpg 2003
State pastry Kringle Kringle.jpeg 2013
State dairy product Cheese Cheese.jpg 2017
Wyoming None


                                         Meat dishes   Some meat soul foods and dishes include:
Name Image Description
Fatback Fatback.jpg Fatty, cured, salted pork, especially the first layers of the back of the pig primarily used in slow-cooking as a seasoning. Pictured is breaded and fried fatback.
Fried chicken Friedchicken.jpg A dish consisting of chicken pieces usually from broiler chickens that have been floured or battered and then pan-fried, deep fried, or pressure fried. The seasoned breading adds a crisp coating or crust to the exterior. Southern fried chicken derives from Scottish American cuisine.Chicken and waffles, in particular, is a soul food dish associated with special occasions. Waffles are adapted from European cuisine.
Fried fish Fried Fish and French Fries.jpg Any of several varieties of fish, including catfish, whiting, porgies, bluegill, sometimes battered in seasoned cornmeal. Adapted from method of frying chicken.
Ham hocks Ham hock and black-eyed peas (cropped).jpg Typically smoked or boiled, ham hocks generally consist of much skin, tendons and ligaments, and require long cooking through stewing, smoking or braising to be made palatable. The cut of meat can be cooked with greens and other vegetables or in flavorful sauces.
Hog jowl Fried pork jowl.jpg Cured and smoked cheeks of pork. It is not actually a form of bacon, but is associated with the cut due to the streaky nature of the meat and the similar flavor. Hog jowl is a staple of soul food,but is also used outside the United States, for example in the Italian dish guanciale.
Hog maw Hog maw (cropped).jpg The stomach lining of a pig; it is very muscular and contains no fat. As a soul food dish, hog maw has often been coupled with chitterlings, which are pig intestines. In the book Plantation Row Slave Cabin Cooking: The Roots of Soul Food hog maw is used in the Hog Maw Salad recipe.
Offal Empal gentong boiled cow intestine.JPG Such as chitterlings or “chitlins” (the cleaned and prepared intestines of pigs, slow cooked and also often eaten with a vinegar-based sauce or sometimes parboiled, then battered and fried). It is adapted from early European cuisine, or hog maws (the muscular lining of the pig’s stomach, sliced and often cooked with chitterlings).
Ox tails Raw oxtail-01.jpg The tail of cattle, oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised.
Pickled pigs’ feet Pickled pigs feet.JPG Slow cooked, sometimes pickled or often eaten with a vinegar based sauce.
Pigs’ feet Tonight's stew thickener - a pig's trotter (as recommended by Hugh Fearnley-Whittingstall).jpg The feet of pigs: the cuts are used in various dishes around the world, and their usage has increased in popularity since the late-2000s financial crisis.
Pork Roast Pig 1.JPG As a meat dish, such as ham and bacon, and for the flavoring of vegetables and legumes, gravys and sauces.
Pork ribs Smoked country style pork ribs.jpg The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served. The method of barbecuing is of Native American influence.
Poultry Gulai ampela.JPG Giblets, such as chicken liver and gizzards. Pictured is a chicken gizzard dish.
Turkey Neck bones

                                                      Vegetables and legumes

Beans, greens and other vegetables are often cooked with ham or pork parts to add flavor.

Name Image Description
Black-eyed peas Mmm... black eyed peas with smoked hocks and corn bread (7046315845) (2).jpg Often mixed into Hoppin’ John and other types of rice and beans dishes. Pictured are black-eyed peas with smoked hocks and corn bread.
Collard greens Collard-Greens-Bundle.jpg A staple vegetable of Southern U.S. cuisine, they are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in “mixed greens”.They are generally eaten year-round in the South, often with a pickled pepper vinegar sauce. Typical seasonings when cooking collards can consist of smoked and salted meats (ham hocks, smoked turkey drumsticks, pork neckbones, fatback or other fatty meat), diced onions and seasonings.
Hoppin’ John Hoppin-john-bowl.JPG A dish served in the Southern United States consisting of black-eyed peas (or field peas) and rice, with chopped onion and sliced bacon, seasoned with a bit of salt. Some people substitute ham hock, fatback, or country sausage for the conventional bacon; a few use green peppers or vinegar and spices. Smaller than black-eyed peas, field peas are used in the Low Country of South Carolina and Georgia; black-eyed peas are the norm elsewhere.
Mustard greens Mustardgreensraw.jpg A species of mustard plant. Subvarieties include southern giant curled mustard, which resembles a headless cabbage such as kale, but with a distinct horseradish-mustard flavor. It is also known as green mustard cabbage.
Okra Okrajf.JPG A vegetable that is native to West Africa, and is eaten fried or stewed and is a traditional ingredient of gumbo. It is sometimes cooked with tomatoes, corn, onions and hot peppers
Sweet potatoes 5aday sweet potato.jpg Often parboiled, sliced, then adorned with butter, sugar, cinnamon, nutmeg, vanilla or other spices, and baked; commonly called “candied sweets” or “candied yams”
Turnip greens Stielmus.jpg Turnip leaves are sometimes eaten as “turnip greens”, and they resemble mustard greens in flavor. Turnip greens are a common side dish in southeastern US cooking, primarily during late fall and winter. Smaller leaves are preferred; however, any bitter taste of larger leaves can be reduced by pouring off the water from initial boiling and replacing it with fresh water. Varieties specifically grown for the leaves resemble mustard greens more than those grown for the roots, with small or no storage roots.

                                                                      Breads and grains

Name Image Description
Cornbread Skillet cornbread (cropped).jpg A quickbread often baked or made in a skillet, commonly made with buttermilk and seasoned with bacon fat; inspired by the great availability of corn in the America. Cornbread is of Native American origin. Traditional southern cornbread is baked in European cake and bread baking style. Pictured is skillet cornbread.
Grits Gritsonly.jpg A cooked coarsely ground cornmeal of Native American origin.
Hoecake Jonnycakes 01.jpg Also known as Johnnycake, a type of cornbread that is thin in texture, and fried in cooking oil in a skillet, whose name is derived from field hands’ often cooking it on a shovel or hoe held to an open flame.
Hush puppies Hushpuppies 5stack.jpg Balls of deep-fried cornmeal, usually with salt and diced onions. Typical hush puppy ingredients include cornmeal, wheat flour, eggs, salt, baking soda, milk or buttermilk, and water, and may include onion, spring onion (scallion), garlic, whole kernel corn, and peppers.
Name Image Description
Sweet potato pie SweetPotatoPie.jpg Parboiled sweet potatoes, then pureed, spiced, and baked in a pie crust, similar in texture to pumpkin pie


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