United States
Regional barbecue, soul food, diners and modern fusion.
Iconic recipes
Low-and-Slow BBQ Ribs
Pork ribs rubbed with brown sugar and paprika, smoked low until they bend and pull from the bone.
Brown Butter Chocolate Chip Cookies
Crisp edges, fudgy centers, dark chocolate puddles and toasted brown butter depth.
New England Clam Chowder
Creamy potato and clam chowder thickened with bacon fond and a touch of cream.
Louisiana Gumbo
Dark-roux Cajun stew with andouille, chicken and the holy trinity over rice.
Creole Jambalaya
One-pot rice with andouille, chicken and shrimp in a tomato-Cajun base.
Philly Cheesesteak
Thinly sliced ribeye griddled with onions and melted cheese on a hoagie.
Buffalo Wings
Crispy fried chicken wings tossed in a tangy butter–hot sauce glaze with blue cheese.
Baked Mac and Cheese
Elbow pasta in a sharp cheddar mornay, baked with a buttery crumb crust.
Skillet Cornbread
Crisp-edged buttermilk cornbread baked in a hot cast-iron skillet.
Key Lime Pie
Tart Florida classic of key lime custard in a graham cracker crust.
New York Cheesecake
Tall, dense vanilla cheesecake on a graham crust, baked low for a silky crumb.
Classic Apple Pie
Double-crust pie of cinnamon-spiced apples with a flaky butter pastry.
Buttermilk Pancakes
Fluffy stack of buttermilk pancakes with butter and maple syrup.
Southern Fried Chicken
Buttermilk-brined chicken dredged in seasoned flour and shallow-fried until shatter-crisp.
Cobb Salad
Composed salad of chicken, bacon, egg, avocado, blue cheese and tomato with red-wine vinaigrette.
Caesar Salad
Crisp romaine in garlicky anchovy-Parmesan dressing with sourdough croutons.
Texas Smoked Brisket
Central Texas–style whole packer brisket rubbed simply with salt and pepper and smoked low over post oak until bark is black and the point jiggles.
Chicago Deep-Dish Pizza
Tall buttery cornmeal crust layered with mozzarella, sausage and chunky tomato in a seasoned steel pan.
Nashville Hot Chicken
Buttermilk-brined fried chicken lacquered in a cayenne-brown-sugar frying-oil paste, served on white bread with pickles.
New York Reuben Sandwich
Deli classic of pastrami or corned beef, sauerkraut and Swiss on griddled rye with Russian dressing.
New Orleans Beignets
Café du Monde–style square yeast doughnuts fried to a puffy crackle and buried under powdered sugar.
Lowcountry Shrimp and Grits
Charleston favorite of sautéed shrimp with bacon and scallions over creamy stone-ground grits.
Southern Pecan Pie
Classic Thanksgiving pie of pecans set in a caramelized brown-sugar, corn-syrup and vanilla custard.
Boston Baked Beans
Slow-baked navy beans with salt pork, molasses and mustard — a New England Saturday-night staple.
Maine Lobster Roll
Chilled Maine lobster tossed lightly with mayo, celery and lemon, piled into a buttered split-top bun.
Tampa Cuban Sandwich
Pressed Cuban bread stuffed with roast pork, ham, Swiss, salami, mustard and pickles — the Tampa way.
Wisconsin Fried Cheese Curds
Fresh squeaky cheese curds in a light beer batter, fried until molten inside a crisp golden shell.
Chicago Italian Beef
Thinly shaved slow-roasted beef in seasoned jus on a French roll with giardiniera or sweet peppers.
Tex-Mex Nachos
Sheet-pan tortilla chips layered with seasoned beef, refried beans, melted cheddar and jack, jalapeños and pico.
New York Bagel with Lox
Fresh boiled-and-baked bagel schmeared with cream cheese and layered with cold-cured salmon, red onion, tomato and capers.