List of regional dishes of the United States

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

Contents

Regional dishes of the United States

ImageNameGeneral RegionAssociated regionsDescription
American chop suey American Chop Suey.jpg
American chop suey
American chop suey Northeast New England and Northeastern United States An American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese. [1]
Goulash from usa salvaged.jpg American goulash Multiple Midwestern United States and Southern United States A dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, and seasonings. Some variations include cheese. [2]
Arizona Cheese Crisp.jpg Arizona cheese crisp Southwest Arizona An open-faced flour tortilla with grated cheese and sometimes additional ingredients on top, baked until both the tortilla and the cheese are crisp. [3]
Barbecue spaghetti.jpg Barbecue spaghetti South Memphis, Tennessee Spaghetti noodles topped with a sauce made from smoked pork, vegetables, and barbecue sauce. [4]
American biscuits and gravy.jpg Biscuits and gravy South Southern United States Soft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy. [5]
Tacos-with-rice-and-borracho-beans.jpg Borracho beans Southwest Texas Pinto beans cooked with beer, pork or bacon, and spices such as onions, garlic, and jalapeño peppers. A Tex-Mex dish; the name means "drunken beans". [6] [7]
Boston Baked Beans in Concord, Mass 2012-0193.jpg Boston baked beans Northeast Boston, MassachusettsA variety of baked beans, typically sweetened with molasses or maple syrup and flavored with salt pork or bacon. [8]
Cheese-straws-01.jpg Cheese straws SouthSouthern United StatesA savory biscuit-like snack made with flour, butter, salt, cheddar cheese, and cayenne pepper; sometimes the dough is extruded through a cookie press before being baked [9] [10] [11]
Chili burger (cropped).jpg Chili burger West Los Angeles Also known as a chili size. A hamburger (or cheeseburger) topped with chili con carne. [12]
2010-02-14 Giant steak chimichanga at Cosmic Cantina.jpg Chimichanga Southwest Arizona A deep-fried burrito, usually made with a flour tortilla and various fillings such as beans, rice, cheese, and some type of meat. [13] [14] [15]
Kegchislicsmall.jpg Chislic Midwest South Dakota Small cubes of mutton (or sometimes beef, pork, or venison), deep-fried and served on skewers or toothpicks. [16] [17]
Skyline 4-way.jpg Cincinnati chili Midwest Cincinnati, Ohio A Mediterranean-spiced meat sauce used as a topping with spaghetti (a "two-way"), with cheese (a "three-way") and onions or beans (a "four-way" with one, a "five-way" with both), or on hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s. [18]
A package of all-pork city chicken and wooden skewers, ready to be cooked City-chicken.JPG
A package of all-pork city chicken and wooden skewers, ready to be cooked
City chicken Midwest Pittsburgh, PA; Ohio; Michigan; Indiana Cubes of meat (usually pork) which have been placed on a wooden skewer (approximately 4–5 inches (10–13 cm) long), then fried or baked. [19]
Cowboy beans Southwest Southwestern United States Consists of beans and ground beef in a sweet and tangy sauce [20]
2 Eggs Benedict.jpg Eggs Benedict Northeast New York City The two halves of a toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce. [21] Claims exist that it was invented at the Waldorf Hotel in New York City in 1894, and another claim is that it was first made by Edward P. Montgomery on behalf of commodore E. C. Benedict. [22]
Eggs Sardou.jpg Eggs Sardou South New Orleans Poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham. [23]
Crawfish etouffee.jpg Étouffée South Louisiana, Mississippi Étouffée ( /tˈf/ ay-too-FAY) is crawfish (or sometimes other shellfish such as shrimp or crabs) cooked using a technique called smothering, with roux, Cajun spices, and other ingredients, and served with rice. [24]
Fried Cheese Curds Green Bay Wisconsin.JPG Fried cheese curds Midwest Wisconsin Cheese curds that are battered and deep fried. [25] [26]
Fried green tomatoes.jpg Fried green tomatoes SouthSouthern United StatesUnripe tomatoes, sliced, coated with cornmeal, and fried. [27]
Frito Pie - served in the bag (16847451034).jpg Frito pie SouthwestSouthwestern United StatesA dish made with chili, cheese, and corn chips (especially Fritos). Additions can include pico de gallo, refried beans, sour cream, onions, rice, and jalapeños. [28] [29]
Garbage plate.jpg Garbage Plate Northeast Rochester, New York A choice of two entrees such as cheeseburger, hamburger, red hots, white hots, Italian sausage, chicken tenders, fried haddock, fried ham, grilled cheese, or eggs; and two sides of either home fries, French fries, baked beans, or macaroni salad; topped with mustard, onions, and a meat sauce of slowly simmered ground beef and spices; usually served with Italian bread and butter on the side. [30] [31] [32]
Goetta tube.jpg Goetta Midwest Cincinnati, Ohio Goetta ( /ˈɡɛtə/ GHET) is ground pork or beef mixed with steel-cut oats and seasonings, formed into a log, sliced, and fried. It originated in the Over-the-Rhine neighborhood of Cincinnati. [33]
GreenGoddessGritsGrillades.JPG Grillades SouthLouisianaGrillades ( /ɡrˈjɑːdz/ gree-YAHDZ) are fried or seared medallions of meat, usually beef, cooked with Creole-style vegetables and spices. [34]
Hotdish.jpg Hotdish Midwest Minnesota A variety of casserole which typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup [35]
Hushpuppies Hushpuppies 5stack.jpg
Hushpuppies
Hushpuppy SouthSouthern United StatesA savory food made from cornmeal batter that is deep fried or baked rolled as a small ball [36]
Johnny Mazetti.jpg Johnny Marzetti MidwestMidwestern United StatesA Midwestern Italian American pasta dish consisting of noodles, cheese, ground beef, and a tomato sauce that typically includes aromatic vegetables and mushrooms. [37] [38]
Klobasnek with cheese little czech.jpg Klobásník SouthTexasA klobasnek (meaning "sausage roll") is an American Czech savory finger food. Unlike kolaches, which are sweet and which came to the United States with Czech immigrants, klobasneks were first made by Czechs who settled in Texas. [39]
Laulau.jpg Laulau West Hawaii A traditional preparation consisting of pork wrapped in taro leaf [40]
Liver Mush.jpg Livermush South North Carolina A dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried. [41] [42] [43]
Loco Moco.jpg Loco moco WestHawaiiThere are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy [44]
San Francisco burrito-sparkletack-2005.jpg Mission burrito West San Francisco, CaliforniaA very large burrito filled with meat, beans, rice, and additional flavor-enhancing ingredients such as cheese, sour cream, guacamole, pico de gallo, or jalapeños. Typically served wrapped in aluminum foil. [45]
Natchitoches-meatpies-and-beans-rice.jpg Natchitoches meat pie SouthLouisianaA dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana, [46] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell
BoiledDinner.JPG New England boiled dinner Northeast New England Corned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items [47]
Cornish pasty - cut.jpeg Pasty Midwest Upper Peninsula of Michigan A baked pastry, a traditional variety of which is filled with beef, pork, lamb, or venison, with onions, potatoes, and carrots. Usually handheld with a crispy outer crust. [48]
RogersMazzaPepperoniRoll.jpg Pepperoni roll Northeast West Virginia and Appalachia Pepperoni baked inside a soft roll to create an easily portable snack or lunch item. [49]
Homemade pimento cheese spread with crackers.jpg Pimento cheese SouthSouthern United StatesA cheese spread made of cheddar cheese, mayonnaise, pimentos, and seasonings, served on crackers and vegetables or in sandwiches. [50]
Sandwich at Goodman's Restaurant in Berkeley Heights NJ.jpg Pork roll Northeast New Jersey Also known as Taylor Ham; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich [51]
Sweet Vegan Corn Tomatillo Pudding (4276798329).jpg Pudding corn MultipleSouthern United States and Appalachia Also known as corn pudding. A savory, baked casserole made with corn kernels (and sometimes cornmeal), eggs, cream or milk, and other ingredients. Usually served as a side dish. [52]
Runza 01.jpg Runza MidwestNebraska and KansasA hand-held meat pie similar to a bierock, with a yeast dough bread pocket and a filling of ground beef, shredded cabbage, and seasonings. [53]
Plate of scrapple.jpg Scrapple NortheastPennsylvania, DelawareTraditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices [54]
Slinger1.jpg Slinger Midwest St. Louis A diner specialty typically consisting of two eggs, hash browns, and a beef patty, all covered in chili con carne and topped with cheese and onions. [55]
Homemade Spam Musubi.jpg Spam musubi WestHawaiiA piece of grilled Spam on top of a rice ball, held together with a strip of nori. This is similar to nigiri sushi, but with Spam instead of raw fish. [56]
Spoonbread with pork chop and greens.jpg Spoonbread SouthSouthern United StatesA moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding. [57] (Pictured is spoonbread underneath a pork chop, with a side of greens.)
Steamed cheeseburger.jpg Steamed cheeseburger NortheastCentral ConnecticutGround beef is steamed on a tray to create a juicy patty without any grease. Steamed cheese, raw onion and mustard toppings are added afterwards. [58]
Stromboli HomemadeStromboliAug05.jpg
Stromboli
Stromboli NortheastPhiladelphia, PennsylvaniaA type of savory turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables, and traditionally wrapped in Italian bread dough. It was invented in 1950 at Romano's Pizzeria & Italian Restaurant in Essington, Pennsylvania, by Nazzareno "Nat" Romano. [59]
Succotash.jpg Succotash MultipleNew England; Pennsylvania; Southern United StatesA chunky dish that consists primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including tomatoes and green or sweet red peppers. [60]
Toasted Ravioli.jpg Toasted ravioli Midwest St. Louis, Missouri A dish of breaded, deep-fried ravioli, found on the menus of many St. Louis restaurants including those of the Hill, a predominantly Italian neighborhood. [61]
Seattle-style Teriyaki WestSeattle, WashingtonA comfort food originating in Seattle, it is characterized by fresh meat marinated in a sweet soy-ginger blend, grilled over an open flame, and finished with a drizzle of teriyaki sauce. Served with coleslaw-like salad and rice. [62] [63] [64]
Utica greens.jpg Utica greens Northeast Upstate New York A dish made of hot peppers, sautéed greens, chicken stock or broth, escarole, cheese, Pecorino, breadcrumbs and variations of meat and prosciutto. [65]

Barbecue

ImageNameGeneral RegionAssociated regionsDescription
Smoked Chicken Sandwich.jpg Alabama-style barbecue SouthNorthern AlabamaSmoked chicken or other smoked meats, with a white barbecue sauce that has a base of mayonnaise instead of tomatoes. The sauce is said to have been developed in 1925 by Bob Gibson of Decatur. [66]
Aquarium-Style Smoker.jpg Chicago-style barbecue Midwest Chicago In addition to using more conventional methods of smoking meats, barbecue chefs in Chicago sometimes utilize an aquarium smoker, which is a rectangular indoor smoker with glass sides. Rib tips and hot links are popular in Chicago. [67] [68] [69] [70]
Hoosier-style barbecueMidwest Indiana Pork and beef slow-roasted over cherrywood, served with an apple cider and tomato based sauce. [71]
Kansas City-Style Barbecue (cropped).jpg Kansas City-style barbecue Midwest Kansas City, Missouri Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. [72] It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City. [73] [74]
Barbecue-cooker-01.jpg Memphis-style barbecue South Memphis, Tennessee Typified by pork ribs, slow cooked in a pit. "Dry" ribs are covered with a dry rub before cooking, and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking. [75]
Pulled pork 008.jpg North Carolina-style Barbecue South North Carolina Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based. [76] [77]
SantaMaria-StyleBBQ.jpg Santa Maria-style barbecue West Santa Maria Valley, California Beef tri-tip and sometimes other meat, grilled over coals of the coast live oak, and traditionally served with salsa, pinquito beans, salad, and grilled French bread. [78]
Pig Pickin in NC.jpg South Carolina-style Barbecue South South Carolina [[Whole hog barbecue, or pig pickin', is popular in South Carolina. In the Midlands of South Carolina, mustard based barbecue sauce is common, while vinegar is more common in the upstate region. [79] South Carolina is also known for "hash", a rich pork gravy made of offal and pork cuts. [80]
Home - Lunch - Flickr - USDAgov.jpg St. Louis-style barbecue Midwest St. Louis, Missouri Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse. [81]
Saltlickpit.jpg Texas-style barbecue South Texas Texas-style barbecue often uses beef (especially brisket [82] ) instead of pork. There are several variations, including East, Central, West, and South Texas. The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce. [83]

Breads and bread dishes

ImageNameGeneral RegionAssociated regionsDescription
Anadama bread (1).jpg Anadama bread NortheastNew EnglandA traditional yeast bread of New England made with wheat flour, cornmeal, molasses and sometimes rye flour [84]
Flickr stuart spivack 8254492--Beaten biscuits.jpg Beaten biscuits South Southern United States A dense biscuit, sometimes served with ham. Before baking the dough is beaten extensively with a rolling pin or other blunt instrument. [85]
Frybread.jpg Frybread West Indigenous cuisine of the Americas Flat, fried bread with a fluffy interior and crunchy exterior, made with wheat flour, sugar, salt, and lard or vegetable oil. [86]
Day 20 - Hot Water Cornbread (4446223148).jpg Hot water corn bread SouthSouthern United StatesCornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil. [87]
Johnnycakes (cropped).jpg Johnnycakes Northeast East Coast, Southern United States, and Appalachia Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin. [88] [89]
Parker House Rolls.jpg Parker House roll NortheastBoston, MassachusettsA bread roll that was invented at the Parker House Hotel in Boston during the 1870s. [90] It may be served as a side dish.
Pistolette SouthLouisianaA pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches. [91]
Cheese Toasts free creative commons (4269663447).jpg Texas toast South Texas A type of thick-cut white bread, grilled with butter or margarine and often with garlic and other spices, and usually used as a side dish [92]

Chicken dishes

ImageNameGeneral RegionAssociated regionsDescription
Broasted-chicken-01.jpg Broasted chickenMidwestWisconsin Broasted chicken is pieces of chicken that have been battered and deep-fried in a pressure cooker. The outside is very crispy and the inside is moist and juicy. True broasted chicken is chicken that has been cooked using equipment and recipes supplied by the Broaster Company. [93] [94] [95]
Buffalo wings-01.jpg Buffalo wings NortheastBuffalo, New YorkChicken wing sections (wingettes and drumettes) that are deep-fried, unbreaded, and coated in a hot sauce made with cayenne pepper, vinegar, and butter. Usually served with celery or carrot sticks, and bleu cheese or ranch dressing for dipping. [96]
Lemon-pepper-wings-01.png Lemon pepper wings SoutheastAtlantaFried chicken wings that have been heavily coated in lemon pepper seasoning. Lemon pepper wings can also be served "wet", i.e. with buffalo sauce. [97]
Chicken and waffles with peaches and cream.jpg Chicken and waffles MultipleThe South and the Northeast The soul food version of chicken and waffles, popular in the South, pairs fried chicken with a breakfast waffle. The Pennsylvania Dutch version, found in the Northeast, consists of a plain waffle with pulled, stewed chicken on top, covered in gravy. [98]
Chicken Divan.jpg Chicken Divan NortheastNew York CityA chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel. [99] [100]
Chicken maryland (4490312888).jpg Chicken Maryland NortheastMaryland Fried chicken served with a cream gravy [101]
Chicken mull South North Carolina, South Carolina and Georgia A traditional stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients [102]
Chicken Riggies.jpg Chicken riggies Northeast Utica–Rome area, New YorkAn Italian-American pasta dish of chicken, rigatoni, and hot or sweet peppers, in a spicy cream and tomato sauce. [103]
Chicken Vesuvio MidwestChicagoPieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish. [104]
Hawaiian haystack West Idaho and Utah A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple. Various optional condiments, such as coconut, diced bell peppers and tomatoes, and grated cheese are also often included. [105]
Princes hot chicken.jpg Hot chicken SouthNashville, TennesseeA portion of breast, thigh, or wing that has been marinated in buttermilk, floured, fried, and finally sauced using an oil-based paste that has been spiced with cayenne pepper. [106] [107]
Moravian Chicken Pie.jpg Moravian chicken pie SouthWinston-Salem, North CarolinaA savory pie containing no vegetables and filled only with chicken meat and a small amount of thickened broth. Served with hot chicken gravy on top. [108]
Springfield-style cashew chicken MidwestSpringfield, MissouriDeep-fried pieces of chicken served over rice. Topped with a sauce made of chicken broth, soy sauce, and oyster sauce, thickened with corn starch. Garnished with unsalted cashews and sliced green onions. [109] [110]

Desserts and confectionery

ImageNameGeneral RegionAssociated regionsDescription
Bananas Foster at Stanley's.jpg Bananas Foster SouthNew OrleansA dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, then the alcohol is added and ignited as a flambé. The bananas and sauce are served over the ice cream. [111]
BeignetsPowderdSugarCDM.jpg Beignet SouthNew OrleansA beignet ( /bɛnˈj/ ben-YAY) is a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar. [112]
DD-Boston-Cream-Donut.jpg Boston cream donut Northeast Massachusetts A yeast-risen donut with chocolate frosting and a creamy vanilla-flavored custard filling: a miniature version of the Boston cream pie. [113] [114] It was designated the official donut of Massachusetts in 2003 [115] after the Boston cream pie itself was chosen as the state dessert in 1996.
Bostoncreampie.jpg Boston cream pie NortheastBostonA cake that is filled with a custard or cream filling and frosted with chocolate [116]
Bumpy Cake MidwestMichiganA Devil's food cake that is topped with buttercream frosting and covered with chocolate ganache [117]
Chantilly cake.JPG Chantilly cake WestHawaiiA delicacy in Hawaii, dating back to the 1950s. [118] Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from a German chocolate cake without the coconut. [119] This is in contrast to the typical usage of creme Chantilly, which refers to sweetened whipped cream. [120]
Chess pie.jpg Chess pie South Southern United States A simple, sweet custard-like pie that is made from eggs, butter, sugar, and optionally a flavoring such as lemon, orange, or chocolate. [121]
Kentucky Chocolate walnut pie slice.JPG Derby pie SouthKentuckyDerby pie is a chocolate and walnut tart in a pie shell with a pastry dough crust. It is made with walnuts and chocolate chips. The pie was created in the Melrose Inn of Prospect, Kentucky, United States, by George Kern with the help of his parents, Walter and Leaudra. It is often associated with the Kentucky Derby. [122] As the name is trademarked, the makers of similar pies have had to use a different name such as "Pegasus pie", a reference to the Pegasus Parade at the Kentucky Derby Festival, and May Day pie, in reference to the First Saturday in May, the day of the Kentucky Derby.
Doberge Layers.JPG Doberge cake SouthNew OrleansDoberge ( /dˈbɜːrʒ/ doh-BURZH) cake is a cake with many thin layers, separated with dessert pudding (often half chocolate and half lemon), and with a glazed outer frosting. [123]
Fortune cookies.jpg Fortune cookie West San Francisco A crisp, sugary cookie wafer usually made from flour, sugar, vanilla and sesame seed oil, containing a piece of paper inside bearing a "fortune", usually an aphorism or a vague prophecy, and typically served after a Chinese meal. Makoto Hagiwara of the Tea House in the Japanese Tea Garden in San Francisco's Golden Gate Park reportedly first served the modern version of the cookie in the 1890s or early 1900s. [124]
FrozenBanana.JPG Frozen banana West Newport Beach, California Made by putting a banana on a stick, freezing it, and dipping it in melted chocolate. May be covered with toppings such as chopped nuts, sprinkles, sugar, and crushed cookies. [125]
Gooey Butter Cake Photo.jpg Gooey butter cake Midwest St. Louis, Missouri A flat, dense cake made with yellow box cake mix, butter, sugar, and eggs, and cream cheese typically about 1 inch (2.5 cm) tall, and can be dusted with powdered sugar. [126]
Happy Cake 1967.jpg Happy Cake WestHawaiiA tropical cake prepared with pineapple, coconut and macadamia nuts, it is often referred to as Hawaii's version of a fruit cake. [127]
A slab of haupia Slab of haupia.jpg
A slab of haupia
Haupia WestHawaiiHaupia ( /hˈpə/ how-PEE) is a dish in the native cuisine of Hawaii, it is a coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi [128]
Hot milk cake Northeast Mid-Atlantic states Has a distinctive flavor from scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes because it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately. [129]
Hummingbird cake - homemade.jpg Hummingbird cake SouthSouthern United StatesA banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century. [130] The first known publication of the recipe, as written by L.H. Wiggin, was in the February 1978 issue of Southern Living .
Kentucky jam cake South Kentucky and Tennessee Prepared with jam and spices mixed in the batter and is decorated with caramel icing. [131] [132] [133]
Florida Key Lime Pie.JPG Key lime pie South Key West, Florida A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping. [134]
Kingcake.jpg King cake SouthNew OrleansA cake made of braided pastry laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside. Eaten during Mardi Gras season. [135]
Kulolo-02.jpg Kulolo WestHawaiiA dessert made from mashed kalo (taro) corms, grated coconut meat or coconut milk, and sugar [136]
Slice of lane cake.jpg Lane cake SouthGeorgia, Alabama, Mississippi [137] Also known as a prize cake; a bourbon-soaked layer cake [138]
Lemon stick NortheastBaltimore, MarylandHalf of a lemon with a peppermint stick in it [139]
Mississippi Mud Pie.jpg Mississippi mud pie South Mississippi A chocolate-based dessert pie. [140] [141]
Scotch kisses.jpg Modjeska SouthLouisville, KentuckyA marshmallow dipped in caramel. [142]
Sugar Cake.jpg Moravian sugar cake SouthWinston-Salem, North CarolinaA traditional sweet coffee cake topped with butter, brown sugar and cinnamon which was popularized by Moravians in North Carolina. [143]
Needham Northeast Maine A confectionery dessert bar made from sugar, chocolate, coconut, and potato. [144]
Pecan pie, November 2010.jpg Pecan pie SouthSouthern United StatesA pie made primarily of eggs and corn syrup with pecan nuts. [145]
Salt water taffy.jpg Salt water taffy Northeast Atlantic City, New JerseyOriginally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s [146]
Shaker lemon pie.jpg Shaker lemon pie MidwestOhio and elsewhere in the MidwestA pie with a filling made with whole lemons that have been sliced extremely thin and macerated with sugar. [147]
Wet-bottom Shoofly Pie.jpg Shoofly pie NortheastPennsylvaniaA pie with a cake-like consistency, made with molasses. [148]
GrannySmithAppleSalad.jpg Snickers salad Midwest Iowa A mix of Snickers bars, Granny Smith apples, whipped cream, and often pudding or whipped topping, served in a bowl. [149]
Pie capers strawberry rhubarb pie, July 2007.jpg Strawberry rhubarb pie NortheastNew England, Upstate New YorkA sweet and tart pie made with strawberries and rhubarb, with a latticed top crust. [150]
Sugar cream pie Sugar Cream Pie in Indiana - Stierch.jpg
Sugar cream pie
Sugar cream pie Midwest Indiana Often referred to as Hoosier sugar cream pie, this is the state food of Indiana. It is a single crust pie made from brown sugar, flour, butter, salt, vanilla, and cream. The Hoosier sugar cream pie is recognizable for being a shallow pie with a nutmeg dusting on top. [151] [152]
Maple toffee.JPG Sugar on snow NortheastVermont; Upstate New York; QuebecAlso known as "tire sur la neige" (French for "pull over snow"). A candy made by boiling maple syrup and pouring it over clean snow to harden it. Popular at seasonal "sugaring-off" events where freshly tapped maple syrup is boiled and guests receive a small spoon or popscile stick to roll the still-warm maple onto. [153]
SweetPotatoPie.jpg Sweet potato pie SouthSouthern United StatesA pie with a filling of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg. [154]
Tarte à la Bouillie SouthLouisianaTarte à la Bouillie ( /ˌtɑːrtələbuˈ/ TART-ə-lə-boo-EE) are sweet-dough custard tarts that are part of Cajun cuisine. [155]
Chocolate Chip Cookies - kimberlykv.jpg Toll House cookie NortheastMassachusettsA cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips. Invented at the Toll House Inn in Whitman, Massachusetts. [156]
Tipsy cake.jpg Tipsy cake SouthSouthern United StatesA variation on the English trifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit. [157] [158]
Whoopie pie with dusting of confectioner's sugar.jpg Whoopie pie NortheastMaine and PennsylvaniaA baked product made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them. [159] Referred to in some parts of Pennsylvania as a gob. [160]

Fish and seafood dishes

ImageNameGeneral RegionAssociated regionsDescription
Cioppino.jpg Cioppino WestSan Francisco, CaliforniaCioppino ( /ˈpn/ choh-PEE-noh) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish. [161]
New England clam bake.jpg Clambake NortheastNew EnglandSeafood and vegetables steamed between layers of seaweed over hot rocks on a beach. [162] [163]
Clam cake.jpg Clam cakes NortheastRhode IslandFritter made from flour, water, baking powder, clam juice, and chopped or minced clams (usually quahogs) all mixed together, rolled into balls and deep fried. [164]
Clams casino.jpg Clams casino NortheastRhode IslandA clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled. [165]
Crabcakes food.jpg Crab cakes Northeast Maryland Crab meat and other ingredients (such as bread crumbs, milk, mayonnaise, eggs, and seasonings, particularly Old Bay Seasoning), traditionally deep-fried or sautéd, and increasingly often broiled. [166]
DoorCountyWI FishBoilPlatter.jpg Fish boil Midwest Door County, Wisconsin Freshwater whitefish, potatoes, and onions are boiled in a large pot of salty water, with the fish and potatoes in wire baskets. When the fish is ready, the fish oil, which has floated to the top, is removed, traditionally with burning kerosene. [167]
Shrimp Boil.jpg Frogmore stew SouthLow Country of South Carolina and GeorgiaFrogmore stew, also known as low country boil, is a dish consisting of shell-on shrimp, smoked sausage, corn, and red potatoes all cooked together in a spice laden broth. It's typically served family style, on newspaper with lemon, cocktail sauce, and drawn butter. [168] [169]
Hangtown Burger.jpg Hangtown fry WestSan Francisco, CaliforniaHangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. [170]
Lobster newburg (6161063979).jpg Lobster Newberg NortheastNew York City, New YorkAn American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper. [171]
Oysters Bienville.jpg Oysters Bienville South New Orleans, LouisianaA traditional dish in New Orleans cuisine, [172] it consists of filled, baked oysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, as well as bread crumbs. [173]
Oysters en brochette SouthNew OrleansA classic dish in New Orleans Creole cuisine, [174] raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed
Oysters rockefeller.jpg Oysters Rockefeller SouthNew OrleansOysters on the half-shell that have been topped with various other ingredients (often parsley and other green herbs, a rich butter sauce and bread crumbs) and are then baked or broiled [175]
Shrimp and grits at the Green Goddess.jpg Shrimp and grits SouthThe South Carolina Lowcountry and other coastal areas of the Southeast Grits with cooked shrimp added, usually served for breakfast. [176]
Shrimp creole.jpg Shrimp Creole SouthLouisianaCooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. [177]
Shrimp-DeJonghe-01.jpg Shrimp DeJonghe MidwestChicagoA casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry. [178]
Stuffed clams food dinner cooking.jpg Stuffies NortheastRhode Island and elsewhere in New EnglandAlso known as stuffed clams or stuffed quahogs. Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell. [179]
Hawaiian-dishes-01.jpg Squid lū'au WestHawaiiMade with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt. [180] (Squid lū'au is pictured at the very bottom of the image.)

Hot dogs and sausages

ImageNameGeneral RegionAssociated regionsDescription
Bageldog.jpg Bagel dog Northeast, MidwestNew York City, Chicago, CincinnatiA full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking. [181]
Beer-brats-01.jpg Beer brat MidwestWisconsinA bratwurst simmered in beer and then grilled. [182] [183]
Smoked Boudin Blanc.jpg Boudin SouthSouthern LouisianaA sausage made with pork, rice, and Cajun spices. [184] [185] [186]
Carolina style hot dog Carolina style hot dog.jpg
Carolina style hot dog
Carolina style SouthNorth and South CarolinaA hot dog topped with chili, slaw, and onions; locally, mustard sometimes replaces slaw, or is added as a fourth item. [187]
Chicago-style hot dog 2.jpg Chicago-style hot dog Midwest Chicago An all-beef hot dog on a poppy seed bun, topped with chopped onions, pickle spear, tomato slices, neon-green relish, celery salt, and sport peppers. Also topped with mustard, but not ketchup. [188]
Skyline Chili Coneys.jpg Coney MidwestCincinnatiA hot dog topped with a spiced meat sauce called Cincinnati chili, mustard, diced onions, and sometimes cheese. [189] [190]
Flint coney island.jpg Coney Island hot dog Midwest Detroit, Flint, elsewhere in MichiganA large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions. [191] [192]
Dodger Dog by Farmer John.jpg Dodger Dog WestLos AngelesA 10-inch (25 cm) hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers. [193]
Chili half smoke Bens.jpg Half-smoke NortheastWashington, D.C.A "local sausage delicacy" [194] that is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat. The sausage is often half-pork and half-beef, smoked, and served with herbs, onions, and chili sauce.
Italian hot dog Northeast Newark, New Jersey A deep-fried hot dog on pizza bread, topped with onions, peppers, and fried potatoes. [195]
Jerseybreakfast.jpg Jersey breakfast dog Northeast New Jersey A hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg. [196]
Polish, Pork Chop & Onions.JPG Maxwell Street Polish MidwestChicagoA Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions. [197]
Coneyhdog.jpg Michigan hot dog Northeast North Country of New York state A natural-casing hot dog made of beef and pork, sometimes bright red in color, on a steamed bun, topped with a meat sauce made with hamburger meat, tomatoes, and spices. Optionally also topped with onions and yellow mustard. [198]
HotWeinersWein-O-Rama.jpg New York System wiener NortheastRhode IslandA sausage similar to a hot dog, made of veal and pork, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce made from ground beef. [199]
Polish boy.jpg Polish Boy Midwest Cleveland A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun. [200]
Rippers with onion rings.jpg Ripper NortheastNorthern New JerseyA hot dog that is deep-fried until the casing rips. [201]
Seattle-style hot dog WestSeattleA hot dog or Polish sausage, usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, or sauerkraut. [202]
Sonoran hot dog Sonoran dog GC 0052.jpg
Sonoran hot dog
Sonoran hot dog Southwest Tucson and elsewhere in southern ArizonaA hot dog wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa. [203]
Texas Tommy Northeast Philadelphia and elsewhere in eastern PennsylvaniaInvented in Pottstown, Pennsylvania, a Texas Tommy is a hot dog that is split and filled with cheese, wrapped with bacon, and then cooked. [204]
White hot dog exterior detail.JPG White hot Northeast Rochester, New York A hot dog made with a combination of uncured and unsmoked pork, beef, and veal. The lack of smoking or curing allows the meat to retain a naturally white color. White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk. [205] [206]

Pizza

ImageNameGeneral RegionAssociated regionsDescription
Pizzeria Uno Chicago-style deep-dish pizza.jpg Chicago-style pizza MidwestChicagoDeep-dish pizza, with a tall outer crust and large amounts of cheese, with chunky tomato sauce on top of the cheese instead of underneath it. [207]
Buddyssmallpizza.jpg Detroit-style pizza Midwest Detroit A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust, brick cheese, and toppings such as pepperoni and olives, and is served with the marinara sauce on top. [208] [209]
Grandma-pizza-01.jpg Grandma pizza Northeast Long Island Thin-crust pizza topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic, and olive oil, cooked in a rectangular pan and then cut into squares. [210]
Frank Pepe bacon spinach pie.jpg New Haven-style pizza Northeast New Haven, Connecticut A Neapolitan-influenced pizza with a thin, crisp crust. A "plain" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella is considered to be a topping; a customer who wants it must ask for it. [211]
New York Pizza Slices.png New York-style pizza NortheastNew York CityPizza with a thin, hand-tossed crust that is soft and foldable but crispy on the edge. Often sold in wide, wedge-shaped slices to go. [212]
Pizza bagel Pizza bagel 1.jpg
Pizza bagel
Pizza bagel MidwestCleveland,OhioThe two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings. [213]
Pizza-Puff-02.jpg Pizza puff MidwestChicagoA deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage. Can be found at some hot dog stands and casual dining restaurants. [214] [215]
QuadCityPizza.jpg Quad City-style pizza MidwestThe Quad Cities area of Iowa and IllinoisThe crust has a nutty taste, the tomato sauce is spicy, the toppings are under the cheese, and the pizza is cut into strips. [216]
Imos Hampton Deluxe-OliveCanadianbacon.JPG St. Louis-style pizza Midwest St. Louis Pizza, often made with Provel cheese, with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges. [217]
TomatoPie.jpg Tomato pie NortheastTrenton, New JerseyThick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving. [218]

Potato dishes

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

[231]

Rice dishes

ImageNameGeneral RegionAssociated regionsDescription
South Carolina red rice (5633428832).jpg Charleston red rice SouthThe lowcountry of South Carolina and GeorgiaLong grain rice cooked with crushed tomatoes, small bits of bacon or smoked pork sausage, celery, bell peppers, and onions. [232]
Dirty rice.jpg Dirty rice SouthLouisianaRice cooked with small amounts of meat (traditionally chicken giblets) which give it a dark color, along with onions, bell peppers, celery, and spices. [233]
Hoppin-john-bowl.JPG Hoppin' John South The Carolina Lowcountry Rice cooked with black-eyed peas or field peas, chopped onion, and sliced bacon. Sometimes country sausage, ham hock, fatback, or another type of meat is used instead of bacon. [234]
Homemade Jambalaya.JPG Jambalaya SouthLouisianaA dish of rice and meat in Louisiana Creole cuisine (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Louisiana Creole spices. [235]
Red Beans and Rice.jpg Red beans and rice SouthLouisianaA dish in Louisiana Creole cuisine, it is prepared with kidney beans cooked with Louisiana Cajun spices, and often also cooked with ham and vegetables such as bell peppers, onions, and celery, served together with white rice. [236]
Smothered turkey rice and gravy HRoe 2012.jpg Rice and gravy SouthLouisianaTraditionally a brown gravy based on pan drippings, cooked with onions, bell peppers, celery, and seasonings, and served over steamed or boiled rice. Now often made with various types of meats. [237]

Salads

ImageNameGeneral RegionAssociated regionsDescription
Brown Derby Cobb Salad (2440195933).jpg Cobb salad WestLos AngelesA garden salad made from chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. [238] Various stories exist recounting how the salad was invented.
Crab Louie Salad.jpg Crab Louie West San Francisco/Spokane Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing. [239]
Frogeye salad.JPG Frogeye salad West Idaho and Utah A pasta salad that is made with acini di pepe pasta, whipped topping and egg yolks. Fruit, such as mandarin oranges and pineapples, are often mixed in, and it is sometimes topped with marshmallows. [240]
Michigan Salad with grilled shrimp (9555714450).jpg Michigan salad Midwest Michigan A green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices. [241]
Tako Poke.jpg Poke WestHawaiiPoke ( /ˈpk/ POH-kay) is a raw seafood salad served as an appetizer in Hawaiian cuisine. It is most commonly made with yellowfin tuna, salty seaweed, and sweet onions. [242]
Seven layer salad.jpg Seven-layer salad SouthSouthern United StatesA salad with seven layers, usually composed of iceberg lettuce, peas, tomatoes, onions, Cheddar cheese, bacon, and mayonnaise. Served in a glass bowl with high sides. [243]
Shrimp-Louie-01.jpg Shrimp Louie West San Francisco and Seattle Iceberg lettuce with Pacific pink shrimp or other small boiled and shelled shrimp, hard boiled eggs, tomatoes, and Louis dressing; basically the same ingredients as a Crab Louie salad, but with shrimp instead of Dungeness crab [244] [245] [246]
Waldorfsalat.jpg Waldorf salad NortheastNew York CityFirst created between 1893 and 1896 at the Waldorf Hotel in New York City, it is generally made of fresh apples, celery and walnuts, dressed in mayonnaise. [247]

Sandwiches

ImageNameGeneral RegionAssociated regionsDescription
Beef Manhattan.jpg Beef Manhattan Midwest Indianapolis, IndianaAn open-faced sandwich of roast beef and gravy, served with mashed potatoes. [248] [249]
Small - Beef on Weck.jpg Beef on weck NortheastBuffalo, New YorkThin-sliced roast beef on a Kümmelweck roll (a Kaiser roll topped with caraway seeds and salt). The cut face of the top half of the roll may be dipped in the jus from the roast. Horseradish is usually provided for the diner to spread to taste on the top half of the roll. [250]
PatsCheesesteak.jpg Cheesesteak Northeast Philadelphia Also known as a Philly cheesesteak. Thinly sliced beef and melted cheese (generally Cheez Whiz, American cheese, or Provolone) on a hoagie roll, typically with sauteed onions and other seasonings. [251]
Chopped brisket sandwich South Texas A type of barbecue sandwich typically made with chopped up smoked beef brisket and barbecue sauce, and sometimes vegetables such as pickles, onions, and jalapeño peppers. [252]
Chopped cheese Crotona Bronx.jpg Chopped cheese Northeast New York City Ground beef with onions, topped by melted cheese, and served with lettuce, tomatoes and condiments on a hero roll. [253]
Chow mein sandwich Northeast Massachusetts, Rhode Island A brown gravy-based chow mein mixture placed between halves of a hamburger-style bun. [254]
Tampa Cuban sandwich.jpg Cuban sandwich South Tampa, Florida, South Florida [255] A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread. [256] [257] Medianoche sandwiches are very closely related.
Denver sandwich.jpg Denver sandwich West Denver Also known as a Western sandwich. A Denver omelette (scrambled eggs with diced ham, onions, and green bell peppers) on two pieces of bread. [258]
Fluffernutter before (white background).jpg Fluffernutter NortheastNew EnglandMade with peanut butter and marshmallow fluff, usually served on white bread [259]
Fool's Gold Loaf (8720348111).jpg Fool's Gold Loaf WestDenverA French bread, baked and hollowed out, and filled with a jar of peanut butter, a jar of grape jelly, and a pound of bacon. [260]
French dip.jpg French dip WestLos AngelesThin-sliced beef served on a French roll, often topped with Swiss cheese and onions. Traditionally, the bread is dipped in the beef juice that results from cooking, though it's not unusual for the jus to be served on the side. [261]
Brain sandwiches.jpg Fried-brain sandwich Midwest Evansville, Indiana, [262] Ohio River valleyA sandwich made with heavily battered sliced calves' brains, deep fried and served on sliced bread. [263]
St. Louis, MO (4171227988).jpg Gerber sandwich MidwestSt. LouisAn open-faced sandwich of a half section of Italian or French bread, spread with garlic butter and topped with ham and either Provel or Provolone cheese, seasoned with a sprinkling of paprika, and then toasted. [264]
RealHorseshoesandwich.jpg Horseshoe sandwich MidwestSpringfield, IllinoisAn open-faced sandwich of thick-sliced toasted bread, a hamburger patty or other meat, French fries, and a cheese sauce that is somewhat similar to Welsh rarebit. [265]
Hot Brown Kurtz.jpg Hot brown SouthLouisville, KentuckyAn open-faced sandwich of turkey with sliced tomatoes on thick-cut toast, covered with Mornay sauce and topped with bacon, and baked or broiled until the bread is crisp and the sauce begins to brown. [266]
Mmm... Italian beef (6286691399).jpg Italian beef MidwestChicagoA sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll. [267]
Jibarito.jpg Jibarito MidwestChicagoA jibarito ( /ˌhbəˈrt/ HEE-bə-REE-toh) is a sandwich, inspired by the cuisine of Puerto Rico, made with flattened, fried green plantains instead of bread. Generally with a thin steak filling, or sometimes chicken or pork. Usually topped with garlic-flavored mayonnaise, lettuce, and tomato. [268]
JucyLucyMatt'sMinneapolis.jpg Jucy Lucy MidwestMinneapolisA cheeseburger that has the cheese inside the meat patty instead of on top. [269] [270]
Lobster Roll at the Lobster Claw, Bar Harbor.jpg Lobster roll NortheastNew EnglandA sandwich of lobster meat served in a top-loading hot dog bun. [271]
Mother-in-law-sandwich-02.jpg Mother-in-law MidwestChicagoA tamale in a hot dog bun, covered with chili. [272]
New Orleans Muffuletta - The best sandwich I ever had.jpg Muffuletta SouthNew OrleansA sandwich on a muffuletta bread, a large, round, and light Italian bread with sesame seeds. It's filled with various meats and cheeses, usually including ham, salami, mortadella, Swiss cheese, and provolone, with olive salad spread on the bread. [273]
Pepper-and-egg-sandwich-01.jpg Pepper and egg sandwich MidwestChicagoScrambled eggs and grilled bell peppers on French bread. [274] [275]
Thanksgiving-Sandwich-01.jpg Pilgrim sandwich NortheastNew EnglandAlso known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients. [276]
Pioneer Pit Beef with Tiger Sauce.jpg Pit beef sandwich Northeast Baltimore A sandwich of charcoal-roasted beef, sliced and served rare on a Kaiser roll. [277]
Alligator po boy.jpg Po' boy SouthNew OrleansA submarine sandwich on a wide piece of French bread that is crunchy on the outside and light on the inside. Popular fillings include fried seafood such as shrimp, oysters, or catfish, and the more traditional roast beef with brown gravy. Usually topped ("dressed") with shredded lettuce, tomatoes, pickles, and mayonnaise. [278] [279] [280]
Pork tenderloin sandwich.JPG Pork tenderloin sandwich MidwestIowa and IndianaA large, thin pork cutlet, breaded and deep-fried, served on a bun. [281]
Katz's Deli - Lunch.jpg Reuben sandwich MultipleNew York City and Omaha, NebraskaA hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread. [282] One account holds that Reuben Kulakofsky of Omaha, Nebraska invented the sandwich, and another holds that it was invented by Arnold Reuben at Reuben's Restaurant in New York City. [283]
2015 0629 Sailor at NYD.jpg Sailor sandwich SouthRichmond, VirginiaA sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread. [284]
Millburn Deli Sloppy Joes.jpg Sloppy joe Northeast Northern New Jersey In most of the U.S., a sloppy joe is a sandwich of ground beef and tomato sauce, with onion and spices, served on a hamburger bun. But in North Jersey, a sloppy joe is a double decker thin sliced rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing. [285] [286] [287]
Chicken Spiedie.jpg Spiedie Northeast Binghamton, New York A spiedie ( /ˈspdi/ SPEE-dee) is a sandwich of marinated cubes of lamb, chicken, pork, or beef served on Italian bread or white bread. [288]
STP Sandwich 004.jpg St. Paul sandwich MidwestSt. LouisAn egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise. [289]
Hoagie Hero Sub Sandwich.jpg Submarine sandwich NortheastNortheastern United StatesAlso known as a sub, wedge, hoagie, hero, grinder, baguette and other names, it originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries. [290] A long roll of bread split widthwise into two pieces, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces.
Maid-Rite loose meat sandwich.jpg Tavern sandwich MidwestIowaAlso known as a loosemeat sandwich, [291] it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard.

Soups and stews

ImageNameGeneral RegionAssociated regionsDescription
Booyah Midwest Michigan, Minnesota, Wisconsin A thick soup that often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people. [292]
Brunswick stew.jpg Brunswick stew South Southern United States A stew based on tomatoes, local beans and vegetables, and chicken in recent times; originally, small game meat such as squirrel, rabbit or opossum was used instead. [293]
Kentucky burgoo.jpg Burgoo South Kentucky and IllinoisA spicy stew, [294] typically using game or game birds, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. [The image at the left depicts burgoo with a side of mashed potatoes.]
Pot-o-chili.jpg Chili con carne SouthTexasOriginated in Texas and is the official dish of the U.S. state of Texas, as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. [295]
ManhattanClamChowder.jpg Clam chowder (Manhattan style) NortheastNew YorkClams cooked in a red broth with tomatoes for flavor and color. [296]
Quail 07 bg 041506.jpg Clam chowder (New England style) NortheastNew EnglandA milk- or cream-based chowder of potatoes, onion, and clams. [297]
Gumbo at Tujaques.jpg Gumbo SouthLouisianaA meat or seafood soup or stew thickened with okra or filé. [298]
Philadelphia Pepper Pot Northeast Philadelphia, PennsylvaniaA thick stew of beef tripe, vegetables, pepper and other seasonings. [299]
She-Crab Soup.jpg She-crab soup SouthCharleston, South CarolinaA seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry. [300]
Sonofabitch stew West Western United States A cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made with offal from a calf. [301]
Vichyssoise.jpg Vichyssoise NortheastNew York CityVichyssoise ( /vʃˈswɑːz/ vee-shee-SWAHZ) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. Its origins is a subject of debate among culinary historians; Julia Child calls it "an American invention", [302] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation". [303]
Yakamein (aka old sober) red bowl.jpg Yaka mein SouthNew OrleansA soup that combines influences of Chinese and Creole cuisine. Stewed beef in beef-based broth with noodles, garnished with half a hard-boiled egg and chopped green onions, with Creole or Cajun seasoning. [304]

Steak dishes

ImageNameGeneral RegionAssociated regionsDescription
Carne asada fries Carne Asada Fries from Lolitas.jpg
Carne asada fries
Carne asada fries Southwest San Diego, California French fries, carne asada, guacamole, sour cream, and cheese. [305]
Flickr kb35 1644526369--Chicken fried steak.jpg Chicken fried steak South Texas A breaded cutlet dish consisting of a piece of tenderized cube steak coated with seasoned flour and pan fried. [306]
Delmonico steak.jpg Delmonico steak NortheastNew York CityA method of preparation from one of several cuts of beef (typically the Rib Cut) prepared Delmonico style, made by Delmonico's Restaurant in New York City during the mid-19th century. [307]
Finger steak.jpg Finger steaks WestSouthern IdahoSmall strips of steak (usually sirloin), battered with a tempura-like batter and deep-fried in oil. Typically served with French fries and fry sauce, and a thick piece of buttered toast. [308]
Pork-steak-01.jpg Pork steak MidwestSt. LouisA steak made from a slice of pork shoulder; often smoked or slow-cooked with barbecue sauce. [309] [310] [311]
Steak-de-Burgo-01.jpg Steak de Burgo Midwest Des Moines, Iowa Usually consists of a beef tenderloin either topped with butter, garlic, and Italian herbs, or served in a sauce consisting of those same ingredients [312]
Steak Diane.jpg Steak Diane NortheastNew York CityA pan-fried beefsteak with a sauce made from the seasoned pan juices, generally prepared in restaurants tableside, and flambéed. It does not appear in the classics of French cuisine, and was probably invented in mid-20th century New York City as part of the fad for tableside-flambéed dishes. [313]

Regional dishes by region

Midwest

Northeast

South

Southwest

West

Multiple regions

See also

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