cuisine of the United States
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures an ...
Chicago-style hot dog
A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pick ...
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Chicago-style pizza
Chicago-style pizza is pizza prepared according to several different styles developed in Chicago, widely referred to simply as deep dish pizza due to its cooking style. The pan in which it is baked gives the pizza its characteristically high edg ...
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Chicken Vesuvio
Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The casserole ...
Cincinnati chili
Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. In 2013, ''Smithsonian'' named one ...
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City chicken
City chicken is an American entrée consisting of cubes of meat, which have been placed on a wooden skewer (approximately 4–5 inches long), then fried and/or baked. Depending on the recipe, they may be breaded. Despite the name of the dish ...
Coney Island hot dog
A Coney Island hot dog, Coney dog, or Coney is a hot dog in a bun topped with a savory meat sauce and sometimes other toppings. It is often offered as part of a menu of classic American "diner" dishes and often at Coney Island restaurants. It is ...
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Detroit-style pizza
Detroit-style pizza is a rectangular pizza with a thick crust that is crispy and chewy. It is traditionally topped with Wisconsin brick cheese that goes all the way to the edges and caramelizes against the high-sided heavyweight rectangular pa ...
Fried-brain sandwich
A fried brain sandwich is a sandwich of sliced calves' brains on sliced bread.
Thinly sliced fried slabs on white toast became widespread on menus in St. Louis, Missouri, after the rise of the city's stockyards in the late 1880s, although dema ...
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Goetta
Goetta ( ) is a meat-and-grain sausage or mush of German inspiration that is popular in Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), pin-head oats and spices. It was originally a dish meant to stretch ...
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Gooey butter cake
Gooey butter cake is a type of cake traditionally made in St. Louis, Missouri. It is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. While sweet and rich, ...
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Gerber sandwich
The Gerber is an open-faced sandwich made in St. Louis, Missouri. The Gerber consists of a half section of Italian or French bread, spread with garlic butter and topped with ham and Provel cheese (the original sandwich was made with provolone), s ...
Horseshoe sandwich
The horseshoe is an open-faced sandwich originating in Springfield, Illinois, United States. It consists of thick-sliced toasted bread (often Texas toast), a hamburger patty or other choice of meat, French fries, and cheese sauce.
While hamb ...
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Hotdish
A hotdish is a casserole dish that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup that must be served hot or warm. A classic example is made with ground beef, topped with tater tots, and flavored ...
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Italian beef
An Italian beef sandwich, originating in Chicago, is composed of thin slices of seasoned roast beef, simmered and served on a long French roll. The sandwich's history dates back at least to the 1930s. The bread itself is, at the diner's prefer ...
Johnny Marzetti
Johnny Marzetti is an American pasta dish in the cuisine of the Midwestern United States prepared with noodles, cheese, ground beef or Italian sausage, and a tomato sauce that may include aromatic vegetables and mushrooms.
History
Johnny Mar ...
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Jucy Lucy
A Jucy Lucy or Juicy Lucy is a stuffed burger with cheese inside the meat instead of on top, resulting in a melted core of cheese. Two bars in Minneapolis claim to be the inventor of the burger, while other bars and restaurants have created t ...
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Kansas City-style barbecue
Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat originating from Kansas City in the early 20th century. Henry Perry is credited as the originator of the style, as two of the oldest Kansas City-s ...
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Maxwell Street Polish
A Maxwell Street Polish consists of a grilled or fried length of Polish sausage topped with grilled onions and yellow mustard and optional pickled whole, green sport peppers, served on a bun. The sandwich traces its origins to Chicago's Maxwel ...
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Michigan salad
A Michigan salad is a type of green salad popular at restaurants in the Detroit area and other parts of Michigan. It is typically topped with dried cherries, blue cheese, and a vinaigrette dressing. Some recipes use dried cranberries instead ...
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Mother-in-law
A parent-in-law is a person who has a legal affinity with another by being the parent of the other's spouse. Many cultures and legal systems impose duties and responsibilities on persons connected by this relationship. A person is a child-in-la ...
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Pasty
A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetab ...
Pizza puff
A pizza puff is a deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage or pepperoni. Indigenous to Chicago, pizza puffs can be found at many casual dining restaurants there.
Pizza puffs are sim ...
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Polish Boy
The Polish Boy is a sausage sandwich native to Cleveland, Ohio. It consists of a link of kielbasa sausage placed in a bun, and covered with a layer of french fries, a layer of barbecue sauce and a layer of coleslaw. While the sausage is typ ...
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Pork steak
A pork steak, also called Boston butt or pork blade steak, is a steak cut from the shoulder of the pig.
Pork steaks are mentioned as far back as 1739, though without details about how they were cut or how they were cooked.
Shoulder steaks are c ...
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Pork tenderloin sandwich
The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka BPT, contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the states of Ind ...
Runza
A runza (also called a bierock, krautburger, or kraut pirok) is a yeast dough bread pocket with a filling consisting of beef, cabbage or sauerkraut, onions, and seasonings. Runzas can be baked into various shapes such as a half-moon, a rectang ...
Shrimp DeJonghe
Shrimp DeJonghe, a specialty of Chicago, is a casserole of whole peeled shrimp blanketed in soft, garlicky, sherry-laced bread crumbs. It can be served as an appetizer or a main course.
It has the oldest pedigree of Culture of Chicago, Chicagoan c ...
Snickers salad
Snickers salad is a dessert salad consisting of a mix of Snickers bars, Granny Smith apples, whipped cream and often pudding or whipped topping served in a bowl. It is a potluck and party staple in the Upper Midwest of the United States, where ...
St. Louis-style barbecue
St. Louis-style barbecue refers to spare ribs associated with the St. Louis area. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States.
Hist ...
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St. Louis-style pizza
St. Louis-style pizza is a type of pizza popular in St. Louis, Missouri, and surrounding areas. The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges.
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Sugar cream pie
Sugar cream pie (also known as sugar pie or Hoosier pie) is a custard pie made with a simple filling of butter, flour, cream and sugar sprinkled with cinnamon sugar. It is considered one of the desperation pies because the custard filling is mad ...
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Tavern sandwich
A tavern sandwich (also called a loose meat sandwich or loosemeat) is a sandwich consisting of ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup, mustard, and cheese.
The tavern sandwich is unlike a ham ...
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Toasted ravioli
Toast most commonly refers to:
* Toast (food), bread browned with dry heat
* Toast (honor), a ritual in which a drink is taken
Toast may also refer to:
Places
* Toast, North Carolina, a census-designated place in the United States
Books
* ''T ...
Anadama bread
Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.
Origin in Rockport, Massachusetts
It is not readily agreed exactly when or where the bread originate ...
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Beef on weck
A beef on weck is a sandwich found primarily in Western New York State, particularly in the city of Buffalo. It is made with roast beef on a kummelweck roll, a roll that is topped with kosher salt and caraway seeds. The meat on the sandwich i ...
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Boston baked beans
Boston baked beans are a variety of baked beans, sweetened with molasses, and flavored with salt pork or bacon.
History
Native Americans had made corn bread and baked beans. The Pilgrims at Plymouth Colony learned these recipes in the early ...
Buffalo wings
A Buffalo wing in American cuisine is an unbreaded chicken wing section ( flat or drumette) that is generally deep-fried and then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serv ...
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Cheesesteak
A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular ...
Chicken riggies
Chicken riggies or Utica riggies is an Italian-American pasta dish native to the Utica-Rome area of New York State. Although many variations exist, it is a pasta-based dish typically consisting of chicken, rigatoni, and hot or sweet peppers in a ...
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Chopped cheese
The chopped cheese, also known as the chop cheese, is a type of sandwich originating from New York City. Found in bodegas throughout Upper Manhattan, the Bronx, and Queens it is made on a grill with ground beef, onions, and mixed in melted cheese ...
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Chow mein sandwich
The chow mein sandwich typically consists of a brown gravy-based chow mein mixture placed between halves of a hamburger-style bun, and is popular on Chinese-American restaurant menus throughout southeastern Massachusetts and parts of neighboring ...
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Clambake
The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and Hard clam, quahogs. The food is traditionally cooked by steaming the i ...
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Clam cakes
Clam cakes (also known as clam fritters) are a part of New England cuisine, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. They are balls of battered clams which have been deep-fried ...
Delmonico steak
Delmonico steak or steak Delmonico (, ) is one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century.
A true Delmonico steak is cut from the ...
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Eggs Benedict
Eggs Benedict is a common American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce. It was popularized in New York City.
Origin and history
There a ...
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Fluffernutter
A fluffernutter (also called a "peanut butter and marshmallow sandwich", "peanut butter and marshmallow fluff sandwich", or "peanut butter and marshmallow stuff sandwich") is a sandwich made with peanut butter and marshmallow creme usually ser ...
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Garbage plate
Nick Tahou Hots is a restaurant in Rochester, New York best known for a dish called the Garbage Plate.Mitzewich, John.The Famous Garbage Plate of Rochester, New York. americanfood.about.com. Retrieved on August 31, 2008. The restaurant was fou ...
Italian hot dog
An Italian hot dog is a type of hot dog popular in New Jersey, United States, made by Jimmy Buff and his wife Mary Racioppi. His family continues the restaurant Jimmy Buff's to this day. Other restaurants like Joe Joe's Italian Hot Dog in Toms Ri ...
Johnnycakes
Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamai ...
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Lobster Newberg
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Lobster Newberg (also spelled Lobster Newburg or Lobster Newburgh) is an American seafood dish made from lobster, butter, cream, cognac, sherry, and eggs, with a secret ingredient found to be Cayenne pepper. A modern legend with no ...
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Lobster roll
A lobster roll is a dish native to New England. It is made of lobster meat served on a grilled hot dog-style bun. The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacin ...
New England boiled dinner
A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes, rutabagas, parsnips, carrots, turnips, or onions. The leftovers are traditionally diced and f ...
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New Haven-style pizza
New Haven-style pizza is a style of thin-crust, coal-fired Neapolitan pizza common in and around New Haven, Connecticut. Locally known as apizza (, from Neapolitan ''’na pizza'' , "a pizza"), it originated in 1925 at the Frank Pepe Pizzeria ...
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New York-style pizza
New York–style pizza is pizza made with a characteristically large hand-tossed thin crust, often sold in wide Pizza by the slice, slices Take-out, to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough be ...
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New York System wiener
The hot wiener, or New York System wiener is a staple of the food culture of Rhode Island where it is primarily sold at "New York System" restaurants.
Preparation
The traditional wiener is made with a small, thin hot dog made of beef, veal and p ...
Pepperoni roll
The pepperoni roll is an Italian-American stuffed bread roll. Originally conceived of as a coal miner's lunch, it is popular in West Virginia and some nearby regions of the Appalachian Mountains such as Eastern Kentucky, Western Pennsylvania, We ...
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Philadelphia Pepper Pot
Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. The soup was first made in West Africa and the Caribbean before being brought to North America through slave trade and made into a distinctively Philadelphian dish ...
Pizza bagel
A pizza bagel is a bagel with pizza toppings, originating in the United States.
History
Anthony DeMauro invented the pizza bagel in 1959 at Amster's Bagel Bakery (now closed) in South Euclid, a suburb of Cleveland, Ohio. It was not until May ...
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Pork roll
Pork roll is a processed meat commonly available in New Jersey and neighboring states.
It was developed in 1856 by John Taylor of Trenton, and sold as "Taylor's Prepared Ham" until 1906.
Though since then food labeling regulations require Tay ...
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Potatoes O'Brien
Potatoes O'Brien is a dish of pan-fried potatoes along with red and green bell peppers and onion. The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed. The dish has been ...
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Ripper
Ripper or The Ripper may refer to:
People
* Ripper (surname)
* Paul Burchill, ring name "The Ripper", a professional wrestler based on Jack the Ripper
* Kirk Hammett, nicknamed "The Ripper", the lead guitarist in the heavy metal band Metallica ...
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Salt potatoes
Salt potatoes are a regional dish of Syracuse, New York, typically served in the summer when the young potatoes are first harvested. They are a staple food at fairs and barbecues in the Central New York region, where they are most popular. Po ...
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Salt water taffy
Taffy is a type of candy invented in the United States, made by stretching or/and pulling a sticky mass of a soft candy base, made of boiled sugar, butter, vegetable oil, flavorings, and colorings, until it becomes aerated (tiny air bubbles ...
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Scrapple
Scrapple, also known by the Pennsylvania Dutch name ''Pannhaas'' ("pan tenderloin" in English), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is forme ...
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Shoofly pie
Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine. While shoo-fly pie has been a staple of Moravian, Mennonite and Amish foodways, there is scant evidence concerning its origins, and most of the ...
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Sloppy joe
A sloppy joe is a sandwich consisting of ground beef, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun. There are several theories about the sandwich's origin.
History
Early and mid-20th ...
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Spiedie
The spiedie is a snack consisting of marinated meat cut into cubes and placed in a long bread roll, local to Binghamton in the central Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A s ...
Submarine sandwich
A submarine sandwich, commonly known as a sub, hoagie ( Philadelphia metropolitan area and Western Pennsylvania English), hero ( New York City English), Italian ( Maine English), grinder (New England English), wedge (Westchester, NY), or a spuc ...
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Sugar on snow
Maple taffy (sometimes maple toffee in English-speaking Canada, tire d'érable or tire sur la neige in French-speaking Canada; also sugar on snow or candy on the snow or leather aprons in the United States) is a sugar candy made by boiling maple s ...
Utica greens
Utica greens is an Italian American dish made of escarole sauteed with garlic and olive oil. Most recipes include hot cherry peppers, pecorino cheese, bread crumbs, prosciutto or another cured meat, and sometimes chicken broth.
In the 1980 ...
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Vichyssoise
Vichyssoise ( , ), also known as potage Parmentier, velouté Parmentier, or crème Parmentier, is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but it can be eaten hot ...
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Waldorf salad
A Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, walnuts, and grapes, dressed in mayonnaise, and traditionally served on a bed of lettuce as an appetizer or a light meal. The apples, celery, and grapes can all b ...
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White hot
The white hot is a variation on the hot dog found primarily in the Rochester, NY area, as well as other parts of Western New York and Central New York. It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of sm ...
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Whoopie pie
The whoopie pie, alternatively called a black moon, gob (term indigenous to the Pittsburgh region), black-and-white, bob, or "BFO" for Big Fat Oreo (also recorded as "Devil Dogs" and "Twins" in 1835), is an American baked product that may be cons ...
Bananas Foster
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas ...
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Barbecue spaghetti
Barbecue spaghetti is a dish from Memphis, Tennessee, that combines spaghetti with a sauce made from shredded smoked pork or pulled pork, vegetables, and barbecue sauce. It is served as a side dish in some Memphis barbecue restaurants. ''Souther ...
Beignet
Beignet ( , also , ; ) is a type of ''fritter'', or deep-fried pastry, usually made from yeast dough in France, possibly made from pâte à choux and called Pets-de-nonne, nun's fart, in France, but may also be made from other types of dough, i ...
Boudin
Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine.
Etymology
The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general. ...
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Brunswick stew
Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The exact origin of the stew is disputed. The states of Virginia, North Caro ...
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Burgoo
Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South.
Et ...
Chess pie
Chess pie, also known as Jefferson Davis pie is a dessert with a filling composed mainly of flour, butter, sugar, eggs, and sometimes milk, characteristic of Southern United States cuisine. It is similar to pecan pie without any nuts.
History ...
Chicken mull
Chicken mull is a traditional dish from North Carolina, upstate South Carolina and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream- or milk-based broth, butter and seasoned with salt, pepper and other ingredients. T ...
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Chili con carne
Chili con carne (also spelled chilli con carne or chile con carne and shortened to chili or chilli; ), meaning " chili with meat", is a spicy stew containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes ...
Cuban sandwich
A Cuban sandwich ( es, link=no, Sándwich cubano) is a variation of a ham and cheese sandwich that likely originated in cafes catering to Cuban workers in Tampa
or Key West,Dirty rice
Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, and spiced with cayenne and black pepper. Pars ...
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Doberge cake
Doberge cake (often pronounced "doh-bear-ge") is a layered dessert originating in New Orleans, Louisiana, U.S., adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Still popular in the area, the cake is made of multiple thin l ...
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Eggs Sardou
Eggs Sardou is a Louisiana Louisiana_Creole_cuisine#Breakfast, Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's ...
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Étouffée
Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest L ...
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Fried green tomatoes
''Fried Green Tomatoes'' is a 1991 American comedy-drama film directed by Jon Avnet and based on Fannie Flagg's 1987 novel ''Fried Green Tomatoes at the Whistle Stop Cafe''. Written by Flagg and Carol Sobieski, and starring Kathy Bates, Jessic ...
Grillades
Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Louisiana Creole cuisine, Creole foo ...
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Gumbo
Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "h ...
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Half-smoke
A half-smoke is a "local sausage delicacy" found in Washington, D.C., and the surrounding region. Similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, Smoking (cooki ...
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Hoppin' John
Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States. It is made with cowpeas (mainly, Black-eyed peas, Sea Island red peas in the Sea Islands and Iron and clay peas in the Southeast U ...
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Hot brown
A Hot Brown sandwich (sometimes known as a Louisville Hot Brown or Kentucky Hot Brown) is an American hot sandwich originally created at the Brown Hotel in Louisville, Kentucky, by Fred K. Schmidt in 1926. It is a variation of traditional Welsh ...
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Hot chicken
Hot chicken (or Nashville hot chicken) is a type of fried chicken that is a local specialty of Nashville, Tennessee, in the United States. In its typical preparation, it is a portion of breast, thigh, or wing that has been marinated in a wate ...
Hushpuppy
A hush puppy (or hushpuppy) is a small, savory, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.
History
The use of ground maize (corn) in cooking ...
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Jambalaya
Jambalaya ( , ) is an American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice.
Ingredients
Traditionally, the meat includes sa ...
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Kentucky jam cake
Kentucky jam cake is a traditional dessert originating in the United States state of Kentucky and also associated with Tennessee. The cake has jam and spices mixed in the batter and is decorated with caramel icing.
See also
* List of regional dish ...
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Key lime pie
Key lime pie is an American dessert pie. It is made of lime, egg yolks, and sweetened condensed milk. It may be served with no topping, topped with a meringue topping made from egg whites, or with whipped cream; it may be cooked in a pie crust ...
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King cake
A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden insid ...
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Klobásník
A klobasnek (Czech ''klobásník'' , plural ''klobásníky'', meaning "a roll made of sweet, spun dough known as koláč made and often filled with klobása or other fillings") is a chiefly American Czech savory finger food.Koenig, Josie, and Joh ...
Livermush
Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina, and is typically consumed as a breakfast and lunch food. ...
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Memphis-style barbecue
Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made u ...
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Mississippi mud pie
Mississippi mud pie is a chocolate-based dessert pie that is likely to have originated in the U.S. state of Mississippi, hence the name. It contains a gooey chocolate sauce, brownie and chocolate custard on top of a crumbly chocolate crust. It ...
Moravian chicken pie
Moravian chicken pie is a savory meat pie that originated in the colonial town of Salem, North Carolina. It is a traditional double crusted pie made with flaky shortcrust pastry filled with only chunks of poached chicken meat and a thick broth-b ...
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Moravian sugar cake
Moravian sugar cake is a sweet coffee cake that is often made in areas around Moravian Church settlements, particularly in Pennsylvania and North Carolina. It is made with a sweet yeast dough enriched with mashed potatoes. The dough is left to rise ...
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Muffuletta
The muffuletta or muffaletta is both a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread.
History
The muffuletta bread has origins in Sicily.
T ...
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Natchitoches meat pie
The Natchitoches meat pie is a regional meat pie from northern Louisiana, United States. It is one of the official state foods of Louisiana.
Ingredients
Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shel ...
Oysters Bienville
Oysters Bienville is a traditional dish in New Orleans cuisine of baked oysters in a shrimp sauce. It is served at some of the city's renowned restaurants, originating at Arnaud's. Ingredients include shrimp, mushrooms, bell peppers, sherry, a ro ...
Oysters Rockefeller
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not ...
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Pecan pie
Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday ...
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Pistolette
A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a fried bread roll, that can also be stuffed, in the Cajun areas around Lafayette and Lake Charles. The other is a type of submarine shaped bread about half the size ...
Red beans and rice
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with Kidney beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) a ...
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Rice and gravy
Rice and gravy is a staple of Louisiana Creole and Cajun cuisine, made by deglazing a pan to make brown gravy, simmered with extra seasonings, and served over steamed or boiled rice.
Preparation
Rice has been a major agricultural export crop in ...
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Sailor sandwich
A sailor sandwich is a hot meat and cheese sandwich popular at Jewish delis in Richmond, Virginia, area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread.
Origins
The New ...
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Seven-layer salad
Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard-boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with ...
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She-crab soup
She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, crab or fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry added as it is plated. It may be thickened either by h ...
Shrimp Creole
Shrimp creole is a dish of Louisiana Creole origin ( French, Spanish, and African heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the “ holy trinity” of onion, celery and bell pepper, spiced with hot pepper s ...
Texas toast
Texas toast is a toasted bread that is typically made from sliced bread that has been sliced at double the usual thickness of packaged bread. Texas toast is prepared by spreading butter on both sides of the bread and broiling or grilling it unti ...
Yaka mein
Yaka mein is a type of beef noodle soup () found in many Creole restaurants in New Orleans. It is also a type of Chinese wheat noodle.
The soup consists of stewed beef (such as brisket) in beef-based broth served on top of noodles and garni ...
Southwest
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Arizona cheese crisp
An Arizona cheese crisp (simply cheese crisp in the region) is an open-faced, flour tortilla covered in shredded cheese. It is put on a metal pizza pan that has been brushed with butter or margarine and put under a broiler until it gets crisp. ...
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Borracho beans
Borracho beans (from ''borracho'' meaning "drunk" or "drunken"), also referred to as ''"drunken beans"'' or ''"frijoles borrachos"'', is a traditional dish of both Mexican and Southern Texas cuisines made of pinto beans cooked in beer and flavored ...
Chimichanga
A chimichanga (; ) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such ...
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Cowboy beans
Cowboy beans (also known as chuckwagon beans) is a bean dish popular in the southwestern United States. The dish consists of pinto beans and ground beef in a sweet and tangy sauce. Other types of meat can be used. The flavor is similar to baked ...
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Frito pie
Frito pie is a dish popular in the Midwestern, Southeastern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (traditionally Fritos). Additions can include salsa, refried beans, sour cream, onion, rice ...
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Sonoran hot dog
The Sonoran hot dog is a style of hot dog that originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s. It is popular in Tucson, Phoenix, and elsewhere in southern Arizona. It consists of a hot dog that is wrapp ...
West
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California-style pizza
California-style pizza (also known as California pizza) is a style of single-serving pizza that combines New York and Italian thin crust with toppings from the California cuisine cooking style. Its invention is generally attributed to chef E ...
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Chantilly cake
Chantilly cake refers to a frosted sponge cake layered with Crème Chantilly, a type of whipped cream, and berries popular in the Southern United States. The berry Chantilly cake was made famous by baker Chaya Conrad while working at a Whole Food ...
Cioppino
Cioppino (, ; from lij, cioppin ) is a fish stew originating in San Francisco, California. It is an Italian-American dish and is related to various regional fish soups and stews of Italian cuisine.
Description
Cioppino is traditionally made fro ...
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Cobb salad
The Cobb salad is a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, fried chicken breast, hard-boiled eggs, avocado, chives, blue cheese, ...
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Crab Louie
Crab Louie salad, also known as Crab Louis salad or the King of Salads, is a type of salad featuring crab meat. The recipe dates back to the early 1900s and originates on the West Coast of the United States.
History
The exact origins of the dis ...
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Denver sandwich
A Denver sandwich, also known as a Western sandwich, consists of a Denver omelet (consisting of at least ham, onion, green pepper, and scrambled eggs), sandwiched between two pieces of bread.
The origin of the sandwich is unclear, with its inve ...
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Dodger Dog
The Dodger Dog is a hot dog named after the Major League Baseball franchise that sells them (the Los Angeles Dodgers). It is a 10-inch pork wiener wrapped in a steamed bun. The hot dog is sold at Dodger Stadium located in Los Angeles, California ...
Fool's Gold Loaf
Fool's Gold Loaf is a sandwich made by the Colorado Mine Company, a restaurant in Denver, Colorado. It consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of creamy peanut butter, one jar of grape jelly ...
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French dip
A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served plain but a variation is to top with Swiss cheese, onion ...
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Frogeye salad
Frogeye salad (also frog-eye salad or frog's eye salad alternatively fish-eye salad or fish's eye salad) is a type of sweet pasta salad ( dessert salad) made with small, round acini di pepe pasta, whipped topping, and egg yolks. Fruit, such as m ...
Frybread
Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, generally wheat flour, sugar, salt, and fat, frybread can be eaten alone or with various toppings such a ...
Hangtown fry
Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together.
History
The dish was invented in Placerville, California, ...
Haupia
Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaii. Since the 1940s, it has become popular as a topping for white cake, especially at weddings. Although technically considered ...
Laulau
Laulau, otherwise known as Lū in Tonga, Palusami in Melanesia(Fiji) and Samoa, and Rukau in the Cook Islands, is a Polynesian dish consisting of cooked taro leaves containing fillings such as pork, fish or coconut cream. In old Hawaii, laula ...
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Loco moco
Loco moco is a dish featured in contemporary Hawaiian cuisine. There are many variations, but the traditional loco moco consists of white rice, topped with a hamburger, a fried egg, and brown gravy. Variations may include bacon, ham, Spam, t ...
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Mission burrito
A Mission burrito (also known as a San Francisco burrito or a Mission-style burrito) is a type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by ...
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Poke
Poke may refer to:
Arts, entertainment, and media
* Poke (''Ender's Game''), a fictional character
* Poke (game), a two-player card game
* Poke, a fictional bar owner in the television series '' Treme''
* The Poke, a British satirical website
Fo ...
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Santa Maria-style barbecue
Santa Claus, also known as Father Christmas, Saint Nicholas, Saint Nick, Kris Kringle, or simply Santa, is a legendary figure originating in Western Christian culture who is said to bring children gifts during the late evening and overnigh ...
Shrimp Louie
Shrimp Louie is a traditional salad from California made with shrimp, lettuce, egg and tomato. The dressing is similar to Thousand Island dressing and is made with mayonnaise, ketchup, chili sauce, Worcestershire sauce, onion, salt, and pepper. S ...
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Sonofabitch stew
Sonofabitch stew (or son-of-a-bitch stew) was a cowboy dish of the American West.
Recipes
Various recipes exist for this beef stew, and some sources say its ingredients may vary according to whatever is on hand. Most recipes involve meat and ...
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Spam musubi
Spam musubi is a snack and lunch food composed of a slice of grilled Spam sandwiched either in between or on top of a block of rice, wrapped together with nori in the tradition of Japanese ''onigiri''.
Inexpensive and portable, Spam musubi are ...
American goulash
American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant, of sorts ...
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Bagel dog
A bagel dog is a food item consisting of a full-size or miniature hot dog wrapped in bagel-style breading before or after cooking. They are similar in concept to a corn dog or pigs in a blanket. Bagel dogs are commonly available for purchase at pr ...
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Chicken and waffles
Chicken and waffles is an American dish combining chicken with waffles. It is part of a variety of culinary traditions, including Pennsylvania Dutch cuisine and soul food, and is served in certain specialty restaurants in the United States.
De ...
Pudding corn
Corn pudding (also called pudding corn, puddin' corn, hoppy glop, or spoonbread) is a creamy culinary dish prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients. It is typic ...
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Reuben sandwich
The Reuben sandwich is a Cuisine of the United States, North American grilled sandwich composed of corned beef, Swiss cheese (North America), Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing, Grilling#Flattop grilling/gri ...
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Succotash
Succotash (from Narragansett ''sahquttahhash'', "broken corn kernels") is a vegetable dish consisting primarily of sweet corn with lima beans or other shell beans.
Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, b ...
Cajun cuisine
Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish c ...
Cuisine of the Midwestern United States
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locall ...
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Cuisine of New England
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampan ...
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Cuisine of New Orleans
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are comm ...
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Cuisine of New York City
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethni ...
Cuisine of the Pennsylvania Dutch
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the lan ...
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Cuisine of Philadelphia
The cuisine of Philadelphia was shaped largely by the city's mixture of ethnicities, available foodstuffs and history. Certain foods have become associated with the city.
Invented in Philadelphia in the 1930s, the cheesesteak is the most well kno ...
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Cuisine of the Southern United States
The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread ...
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Cuisine of the Southwestern United States
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Ameri ...
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Cuisine of the Thirteen Colonies
The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States.
In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists ...
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Cuisine of the Western United States
The Western United States has its own cuisine, distinct in various ways from that of the rest of the country. States west of Texas, Kansas, Missouri, and Nebraska would be considered part of this area, as would, in some cases, western parts of adjo ...
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Hawaii regional cuisine
The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands.
In the pre-contact period of Ancient Hawaii (300 AD-1778), Polynesian voyagers brough ...
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Native cuisine of Hawaii
Native Hawaiian cuisine refers to the traditional Hawaiian foods that predate contact with Europeans and immigration from East and Southeast Asia. The cuisine consisted of a mix of indigenous plants and animals as well as plants and animals int ...
Italian-American cuisine
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
As immigrants ...
List of regional beverages of the United States
The following is a list of notable beverages associated with (and often limited to) specific regions of the United States. See also: List of regional dishes of the United States.
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Non-alcoholic drinks
Alcoholic drinks
See also
* Lis ...
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Louisiana Creole cuisine
Louisiana Creole cuisine (french: cuisine créole, lou, manjé kréyòl, es, cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences,
as well as in ...
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Lowcountry cuisine
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identit ...
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Native American cuisine
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas. Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods ...
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Pizza in the United States
Pizza arrived in the United States in the early 20th century along with waves of Italian immigrants who settled primarily in the large cities of the Northeast. It got a boost both in popularity and regional spread after soldiers stationed in It ...
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Puerto Rican cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos.
History
Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, an ...
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Soul food
Soul food is an ethnic cuisine traditionally prepared and eaten by African Americans, originating in the Southern United States.Soul Food originated with the foods that were given to enslaved Black people by their white owners on Souther ...
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List of soul foods and dishes
This is a list of soul foods and dishes. Soul food is a style of cuisine that is associated with African Americans in the Southern United States It uses a variety of ingredients and cooking styles, many of which came from Europe, and some that cam ...
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Tex-Mex
Tex-Mex cuisine (from the words ''Texan'' and ''Mexican'') is an American cuisine that derives from the culinary creations of the ''Tejano'' people of Texas. It has spread from border states such as Texas and others in the Southwestern United ...
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Traditional food
Traditional foods are foods and dishes that are passed on through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regio ...
References
{{Lists of prepared foods
Regional
In geography, regions, otherwise referred to as zones, lands or territories, are areas that are broadly divided by physical characteristics (physical geography), human impact characteristics (human geography), and the interaction of humanity and t ...