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词条 List of regional dishes of the United States
释义

  1. Regional dishes of the United States

     Barbecue  Breads and bread dishes  Chicken dishes  Desserts and confectionery  Fish and seafood dishes  Hot dogs and sausages  Pizza  Potato dishes  Rice dishes  Salads  Sandwiches  Soups and stews  Steak dishes 

  2. See also

  3. References

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.

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Regional dishes of the United States

ImageNameAssociated regionsDescription
American chop sueyNew England and Northeastern United StatesAn Italian-American dish of elbow macaroni, ground beef, tomato sauce, seasonings, and sometimes grated cheese.[1]
American goulashMidwestern United StatesA dish that is similar to American chop suey, consisting of pasta (such as macaroni or egg noodles), ground beef, tomatoes or tomato sauce, seasonings, and sometimes grated cheese.[2]
Arizona cheese crispArizonaAn open-faced flour tortilla with grated cheese and sometimes additional ingredients on top, baked until both the tortilla and the cheese are crisp.[3]
Biscuits and gravySouthern United StatesSoft dough biscuits, generally split into halves and covered in either sawmill or sausage gravy.[4]
Boston baked beansBoston, MassachusettsA variety of baked beans, typically sweetened with molasses or maple syrup and flavored with salt pork or bacon.[5]
Cheese strawsSouthern 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[6][7][8]
Chili burgerLos AngelesAlso known as a chili size. A hamburger (or cheeseburger) topped with chili con carne.[9]
ChislicSouth DakotaSmall cubes of mutton (or sometimes beef, pork, or venison), deep-fried and served on skewers or toothpicks.[10][11]
Cincinnati chiliCincinnati, OhioA Mediterranean-spiced meat sauce used as a topping with spaghetti (a "two-way"), with cheese (a "three-way") and onions or beans (a "four-way"), or on hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s.[12]
City chickenOhio; Michigan; IndianaCubes of meat (usually pork) which have been placed on a wooden skewer (approximately 4–5 inches long), then fried or baked.[13]
Cowboy beansSouthwestern United StatesConsists of beans and ground beef in a sweet and tangy sauce[14]
Eggs BenedictNew York CityThe two halves of a toasted English muffin topped with Canadian bacon, poached eggs, and hollandaise sauce.[15] 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.[16]
Eggs SardouNew OrleansPoached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce, sometimes with other ingredients such as anchovies or chopped ham.[17]
ÉtoufféeLouisiana, Mississippieɪ|t|uː|ˈ|f|eɪ}} {{Respell|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.[18]
Fried cheese curdsWisconsinCheese curds that are battered and deep fried.[19][20]
Fried green tomatoesSouthern United StatesUnripe tomatoes, sliced, coated with cornmeal, and fried.[21]
Frito pieSouthwestern 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.[22][23]
Garbage plateRochester, New YorkA 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.[24][25][26]
GoettaCincinnati, Ohioˈ|ɡ|ɛ|t|ə}} {{respell|GET|ə}}) 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.[27]
GrilladesLouisianag|r|iː|ˈ|j|ɑː|d|z}} {{respell|gree|YAHDZ|'}}) are fried or seared medallions of meat, usually beef, cooked with Creole-style vegetables and spices.[28]
HamdogAlabama, Georgia, and MississippiA hot dog wrapped in a hamburger patty and deep-fried, topped with chili, cheese, onions, and a fried egg, and served in a hoagie roll.[29]
HotdishMinnesotaA variety of casserole which typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup[30]
HushpuppySouthern United StatesA savory food made from cornmeal batter that is deep fried or baked rolled as a small ball[31]
Johnny MarzettiMidwestern United StatesA Midwestern Italian American pasta dish consisting of noodles, cheese, ground beef, and a tomato sauce that typically includes aromatic vegetables and mushrooms.[32][33]
LaulauHawaiiThe traditional preparation consisted of pork in wrapped taro leaf[34]
LivermushNorth CarolinaA dish made with pig liver and other parts mixed with cornmeal, formed into a loaf, and fried.[35][36][37]
Loco mocoHawaiiThere are many variations, but the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and brown gravy[38]
Mission burritoSan 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.[39]
Natchitoches meat pieLouisianaA dish in Louisiana creole cuisine, it is one of the official state foods of Louisiana,[40] ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell
New England boiled dinnerNew EnglandCorned beef or a smoked "picnic ham" shoulder, with cabbage and added vegetable items[41]
Pepperoni rollWest Virginia and AppalachiaPepperoni baked inside a soft roll to create an easily portable snack or lunch item.[42]
Pork rollNew JerseyAlso known as Taylor Ham; a lightly smoked and cured pork product; usually eaten on a roll as a sandwich[43]
Pudding cornSouthern United States and AppalachiaAlso 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.[44]
RunzaNebraska 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.[45]
ScrappleDelaware, Maryland, and PennsylvaniaTraditionally, a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices[46]
Spam musubiHawaiiA 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.[47]
SpoonbreadSouthern United StatesA moist cornmeal-based dish, similar in consistency and taste to Yorkshire pudding.[48] (Pictured is spoonbread underneath a pork chop, with a side of greens.)
Steamed cheeseburgerCentral 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.[49]
StromboliPhiladelphia, 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.[50]
SuccotashNew 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.[51]
Toasted ravioliSt. Louis, MissouriFound on the menus of many St. Louis restaurants including those of the Hill, a predominantly Italian neighborhood.[52]
Utica greensUpstate New YorkA dish made of hot peppers, sautéed greens, chicken stock or broth, escarole, cheese, Pecorino, breadcrumbs and variations of meat and prosciutto.[53]

Barbecue

{{main|Barbecue in the United States}}{{see also||Regional variations of barbecue|List of barbecue dishes}}
ImageNameAssociated regionsDescription
Alabama-style barbecueNorthern 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.[54]
Kansas City-style barbecueKansas City, MissouriKansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce.[55] It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City.[56][57]
Memphis-style barbecueMemphis, TennesseeTypified 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.[58]
North Carolina-style BarbecueNorth CarolinaPulled 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.[59][60]
Santa Maria-style barbecueSanta Maria Valley, CaliforniaBeef 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.[61]
St. Louis-style barbecueSt. Louis, MissouriVarious pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse.[62]
Texas-style barbecueTexasTexas-style barbecue often uses beef (especially brisket[63]) 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.[64]

Breads and bread dishes

{{main|List of breads|List of bread dishes}}
ImageNameAssociated regionsDescription
Anadama breadNew EnglandA traditional yeast bread of New England made with wheat flour, cornmeal, molasses and sometimes rye flour[65]
Beaten biscuitsSouthern United StatesA dense biscuit, sometimes served with ham. Before baking the dough is beaten extensively with a rolling pin or other blunt instrument.[66]
Hot water corn breadSouthern United StatesCornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil.[67]
JohnnycakesEast CoastAlso known as hoecakes. Cornmeal flatbread, a dish of Native American origin.[68][69]
Parker House rollBoston, MassachusettsA bread roll that was invented at the Parker House Hotel in Boston during the 1870s.[70] It may be served as a side dish.
PistoletteLouisianaA 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.[71]
Texas toastTexasA 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[72]

Chicken dishes

{{main|List of chicken dishes}}
ImageNameAssociated regionsDescription
Broasted chickenWisconsinBroasted 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.[73][74][75]
Buffalo wingsBuffalo, 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 ranch or bleu cheese dressing for dipping.[76]
Chicken and wafflesThe South and the NortheastThe 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.[77]
Chicken DivanNew 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.[78][79]
Chicken MarylandMaryland Fried chicken served with a cream gravy[80]
Chicken mullNorth Carolina, South Carolina and GeorgiaA traditional stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients[81]
Chicken riggiesUtica–Rome area, New YorkAn Italian-American pasta dish of chicken, rigatoni, and hot or sweet peppers, in a spicy cream and tomato sauce.[82]
Chicken VesuvioChicagoPieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish.[83]
Hawaiian haystackUtahA 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.[84]
Hot chickenNashville, 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.[85][86]

Desserts and confectionery

{{main|List of American desserts}}{{see also|List of candies|List of desserts}}
ImageNameAssociated regionsDescription
Bananas FosterNew 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.[87]
BeignetNew Orleansb|ɛ|n|ˈ|j|eɪ}} {{respell|ben|YAY|'}}) is a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar.[88]
Boston cream doughnutMassachusettsA yeast-risen doughnut with chocolate frosting and a creamy vanilla-flavored custard filling: a miniature version of the Boston cream pie.[89][90] It was designated the official doughnut of Massachusetts in 2003[91] after the Boston cream pie itself was chosen as the state dessert in 1996.
Boston cream pieBostonA cake that is filled with a custard or cream filling and frosted with chocolate[92]
Chantilly cakeHawaiiA delicacy in Hawaii, dating back to the 1950s.[93] Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from a German chocolate cake without the coconut.[94] This is in contrast to the typical usage of creme Chantilly, which refers to sweetened whipped cream.[95]
Chess pieSouthern United StatesA simple, sweet custard-like pie that is made from eggs, butter, sugar, and optionally a flavoring such as lemon, orange, or chocolate.[96]
CronutNew York CityA croissant-doughnut pastry invented by Chef Dominique Ansel and trademarked[97][98] by his Bakery in New York City.[99][100]
Doberge cakeNew Orleansd|oʊ|ˈ|b|ɜr|ʒ}} {{Respell|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.[101]
Frozen bananaNewport Beach, CaliforniaMade 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.[102]
Gooey butter cakeSt. Louis, MissouriA flat, dense cake made with wheat cake flour, butter, sugar, and eggs, typically about an inch tall, and dusted with powdered sugar.[103]
Happy CakeHawaiiA tropical cake prepared with pineapple, coconut and macadamia nuts, it is often referred to as Hawaii's version of a fruit cake.[104]
HaupiaHawaiih|aʊ|ˈ|p|iː|ə}} {{Respell|how|PEE|ə}}) is a dish in the native cuisine of Hawaii, it is a coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi[105]
Hot milk cakeMid-Atlantic statesHas 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.[106]
Hummingbird cakeSouthern United StatesA banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century.[107] The first known publication of the recipe, as written by L.H. Wiggin, was in the February 1978 issue of Southern Living.
Kentucky jam cakeKentucky and TennesseePrepared with jam and spices mixed in the batter and is decorated with caramel icing.[108][109][110]
Key lime pieKey West, FloridaA pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping.[111]
King cakeNew 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.[112]
KuloloHawaiiA dessert made from mashed kalo (taro) corms, grated coconut meat or coconut milk, and sugar[113]
Lane cakeGeorgia, Alabama, Mississippi[114]Also known as a prize cake; a bourbon-soaked layer cake[115]
Lemon stickBaltimore, MarylandHalf of a lemon with a peppermint stick in it[116]
Mississippi mud pieMississippiA chocolate-based dessert pie.[117][118]
ModjeskaLouisville, KentuckyA marshmallow dipped in caramel.[119]
Pecan pieSouthern United StatesA pie made primarily of eggs and corn syrup with pecan nuts.[120]
Salt water taffyAtlantic City, New JerseyOriginally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s[121]
Shaker Lemon PieOhio and elsewhere in the MidwestA pie with a filling made with whole lemons that have been sliced extremely thin and macerated with sugar.[122]
Shoofly piePennsylvaniaA pie with a cake-like consistency, made with molasses.[123]
Snickers saladIowaA mix of Snickers bars, Granny Smith apples, whipped cream, and often pudding or whipped topping, served in a bowl.[124]
Strawberry rhubarb pieNew England, Upstate New YorkA sweet and tart pie made with strawberries and rhubarb, with a latticed top crust.[125]
Sugar cream pieIndianaOften 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.[126][127]
Sugar on snowVermont, Upstate New YorkA candy made by boiling maple syrup and pouring it over clean snow to harden it.[128]
Sweet potato pieSouthern United StatesA pie with a filling of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg.[129]
Tarte à la BouillieLouisianaˌ|t|ɑr|t|_|ə|_|l|ə|_|b|u|ˈ|iː}} {{Respell|TART|ə-lə-boo|EE|'}}) are sweet-dough custard tarts that are part of Cajun cuisine.[130]
Toll House cookieMassachusettsA cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips. Invented at the Toll House Inn in Whitman, Massachusetts.[131]
Tipsy cakeSouthern 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.[132][133]
Whoopie pieMaine and PennsylvaniaA baked product made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them.[134] Referred to in some parts of Pennsylvania as a gob.[135]

Fish and seafood dishes

{{main|List of fish dishes|List of seafood dishes}}
ImageNameAssociated regionsDescription
CioppinoSan Francisco, Californiatʃ|oʊ|ˈ|p|iː|n|oʊ}} {{Respell|choh|PEE|noh}}) is an Italian-American fish stew with tomatoes and a variety of fish and shellfish.[136]
Clam cakesRhode 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.[137]
Clams casinoRhode IslandA clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled.[138]
Crab cakesBaltimore–Washington metropolitan area and elsewhere in MarylandCrab 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.[139]
Fish boilDoor County, WisconsinFreshwater 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.[140]
Lobster NewbergNew York City, New YorkAn American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper.[141]
Oysters BienvilleNew Orleans, LouisianaA traditional dish in New Orleans cuisine,[142] 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.[143]
Oysters en brochetteNew OrleansA classic dish in New Orleans Creole cuisine,[144] 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 RockefellerNew 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[145]
Shrimp and gritsThe South Carolina Lowcountry and other coastal areas of the SoutheastGrits with cooked shrimp added, usually served for breakfast.[146]
Shrimp CreoleLouisianaCooked 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.[147]
Shrimp DeJongheChicagoA casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry.[148]
StuffiesRhode 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.[149]
Squid lū'auHawaiiMade with squid (or octopus), taro (lu'au) leaves, coconut milk, garlic, water, and Hawaiian salt.[150] (Squid lū'au is pictured at the very bottom of the image.)

Hot dogs and sausages

{{main|Hot dog variations}}
ImageNameAssociated regionsDescription
Bagel dogNew York City, Chicago, CincinnatiA full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking.[151]
Beer bratWisconsinA bratwurst simmered in beer and then grilled.[152][153]
BoudinSouthern LouisianaA sausage made with pork, rice, and Cajun spices.[154][155][156]
Chicago-style hot dogChicagoAn 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.[157]
ConeyCincinnatiA hot dog topped with a spiced meat sauce called Cincinnati chili, mustard, diced onions, and sometimes cheese.[158][159]
Coney Island hot dog Detroit, elsewhere in Michigan, and Fort Wayne, IndianaA large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions.[160][161]
Dodger DogLos AngelesA 10-inch hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers.[162]
Half-smokeWashington, D.C.A "local sausage delicacy"[163] 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 dogNewark, New JerseyA deep-fried hot dog on pizza bread, topped with onions, peppers, and fried potatoes.[164]
Jersey breakfast dogNew JerseyA hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg.[165]
Maxwell Street PolishChicagoA Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions.[166]
Michigan hot dogNorth Country of New York stateA 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.[167]
New York System wienerRhode 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.[168]
Polish BoyClevelandA kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun.[169]
RipperNorthern New JerseyA hot dog that is deep-fried until the casing rips.[170]
Seattle-style hot dogSeattleA hot dog or Polish sausage, usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, or sauerkraut.[171]
Sonoran hot dogTucson 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.[172]
Texas TommyPhiladelphia 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.[173]
White hotRochester, New YorkA 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.[174][175]

Pizza

{{main|Pizza in the United States}}{{see also|List of pizza varieties by country}}
ImageNameAssociated regionsDescription
Brier Hill pizzaYoungstown, OhioA pizza that has thick "Sunday sauce", bell peppers, and Romano cheese. This dish was popularized by Italian immigrant families living in the Brier Hill neighborhood of Youngstown, Ohio.[176]
California-style pizzaCaliforniaA pizza that combines New York and Italian-style thin crust with toppings from the California cuisine cooking style.[177]
Chicago-style pizzaChicagoDeep-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.[178]
Detroit-style pizzaDetroitA square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives, and is served with the marinara sauce on top.[179][180]
Grandma pizzaLong IslandThin-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.[181]
New Haven-style pizzaNew Haven, ConnecticutA 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.[182]
New York-style pizzaNew 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.[183]
Ohio Valley-style pizzaSteubenville, Ohio and surrounding areaPizza with a crispy crust that is baked with tomato sauce and minimal cheese. After the pizza is baked, grated provolone cheese and other cold toppings are added. The pizza is then cut into squares.[184][185][186][187]
Pizza bagelNew York metropolitan areaThe two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings.[188]
Pizza puffChicagoA 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.[189][190]
Quad City-style pizzaThe 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.[191]
St. Louis-style pizzaSt. LouisPizza, often made with Provel cheese, with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges.[192]
Tomato pieTrenton, New JerseyThick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving.[193]

Potato dishes

{{main|List of potato dishes}}
ImageNameAssociated regionsDescription
Funeral potatoesUtahA 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.[194]
Jo Jo potatoesOhio, NorthwestPotato wedges that are fried in the same vat as chicken,[195] or that are coated in a seasoned flour and fried.[196]
Potatoes O'BrienBoston, Massachusetts and Manhattan, New YorkPan-fried potatoes along with green and red bell peppers. Its origin is disputed;[197] it has been claimed that it originated in the early 20th century[198] from a Boston restaurant named Jerome's[199] and, during the same time period, from a Manhattan restaurant named Jack's.[200][201]
Salt potatoesSyracuse, New YorkAs the potatoes cook, the salty water forms a crust on the skin and seals the potatoes so they never taste waterlogged[202]

Rice dishes

{{main|List of rice dishes}}
ImageNameAssociated regionsDescription
Charleston red riceThe 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.[203]
Dirty riceLouisiana and elsewhere in the Southern United StatesRice cooked with small amounts of meat (traditionally chicken giblets) which give it a dark color, along with onions, bell peppers, celery, and spices.[204]
Hoppin' JohnSouthern United StatesRice 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.[205]
JambalayaLouisianaA 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.[206]
Red beans and riceLouisianaA 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.[207]
Rice and gravyLouisianaTraditionally 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.[208]

Salads

{{main|List of salads}}
ImageNameAssociated regionsDescription
Cobb saladLos 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.[209] Various stories exist recounting how the salad was invented.
Crab LouieSan FranciscoIceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing.[210]
Frogeye saladUtahA 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.[211]
Michigan saladMichiganA green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices.[212]
PokeHawaiiˈ|p|oʊ|k|eɪ}} {{Respell|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.[213]
Seven-layer saladSouthern 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.[214]
Shrimp LouieSan Francisco and SeattleIceberg 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[215][216][217]
Waldorf saladNew 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.[218]

Sandwiches

{{main|List of American sandwiches}}{{see also|List of sandwiches}}
ImageNameAssociated regionsDescription
Beef ManhattanIndianapolis, IndianaAn open-faced sandwich of roast beef and gravy, served with mashed potatoes.[219][220]
Beef on weckBuffalo, 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.[221]
CheesesteakPhiladelphiaAlso 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.[222]
Chopped cheeseNew York CityGround beef with onions, topped by melted cheese, and served with lettuce, tomatoes and condiments on a hero roll.[223]
Cuban sandwichTampa, Florida, South Florida[224]A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread.[225][226]
Denver sandwichDenverAlso known as a Western sandwich. A Denver omelette (scrambled eggs with diced ham, onions, and green bell peppers) on two pieces of bread.[227]
FluffernutterNew EnglandMade with peanut butter and marshmallow fluff, usually served on white bread[228]
Fool's Gold LoafDenverA French bread, baked and hollowed out, and filled with a jar of peanut butter, a jar of grape jelly, and a pound of bacon.[229]
French dipLos 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.[230]
Fried-brain sandwichOhio River valleyA sandwich made with heavily battered sliced calves' brains, deep fried and served on sliced bread.[231]
Gerber sandwichSt. 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.[232]
Horseshoe sandwichSpringfield, 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.[233]
Hot brownLouisville, 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.[234]
Italian beefChicagoA sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll.[235]
JibaritoChicagoˌ|h|iː|b|ə|ˈ|r|iː|t|oʊ}} {{Respell|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.[236]
Jucy LucyMinneapolisA cheeseburger that has the cheese inside the meat patty in addition to on top.[237]
Lobster rollNew EnglandA sandwich of lobster meat served in a top-loading hot dog bun.[238]
Mother-in-lawChicagoA tamale in a hot dog bun, covered with chili.[239]
MuffulettaNew 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, capicola, salami, mortadella, mozzarella, and provolone, with olive salad spread on the bread.[240]
Pilgrim sandwichNew EnglandAlso known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients.[241]
Po' boyNew 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.[242][243][244]
Pork tenderloin sandwichIowa and IndianaA large, thin pork cutlet, breaded and deep-fried, served on a bun.[245]
Reuben sandwichNew 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.[246] 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.[247]
Sailor sandwichRichmond, VirginiaA sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread.[248]
Sloppy joeNorthern New JerseyIn 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.[249][250][251]
SpiedieBinghamton, New Yorkˈ|s|p|iː|d|i}} {{respell|SPEE|dee}}) is a sandwich of marinated cubes of lamb, chicken, pork, or beef served on Italian bread or white bread.[252]
St. Paul sandwichSt. LouisAn egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise.[253]
Submarine sandwichNortheastern 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.[254] A long roll of bread split widthwise into two pieces, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces.
Tavern sandwichIowaAlso known as a loosemeat sandwich,[255] it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard.

Soups and stews

{{main|List of soups|List of stews}}
ImageNameAssociated regionsDescription
BooyahMichigan, Minnesota, WisconsinA 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.[256]
Brunswick stewSouthern United StatesA stew based on tomatoes, local beans and vegetables, and chicken in recent times; originally, small game meat such as squirrel, rabbit, and/or opossum was used instead.[257]
BurgooKentucky and IllinoisA spicy stew,[258] typically using game or game birds, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. [The image at the left depicts burgoo with a side of mashed potatoes.]
Chili con carneTexasOriginated 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.[259]
Clam chowder (Manhattan style)New YorkClams cooked in a red broth with tomatoes for flavor and color.[260]
Clam chowder (New England style)New EnglandA milk- or cream-based chowder of potatoes, onion, and clams.[261]
GumboLouisianaA meat or seafood soup or stew thickened with okra or filé.[262]
Philadelphia Pepper PotPhiladelphia, PennsylvaniaA thick stew of beef tripe, vegetables, pepper and other seasonings.[263]
She-crab soupCharleston, South CarolinaA seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry.[264]
Sonofabitch stewWestern United StatesA cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made with offal from a calf.[265]
VichyssoiseNew York Cityv|iː|ʃ|iː|ˈ|s|w|ɑː|z}} {{Respell|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",[266] whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".[267]
Yaka meinNew 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.[268]

Steak dishes

{{main|List of steak dishes}}
ImageNameAssociated regionsDescription
Carne asada friesSan Diego, CaliforniaFrench fries, carne asada, guacamole, sour cream, and cheese.[269]
Chicken fried steakTexasA breaded cutlet dish consisting of a piece of tenderized cube steak coated with seasoned flour and pan fried.[270]
Delmonico steakNew 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.[271]
Finger steaksSouthern 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.[272]
Pork steakSt. LouisA steak made from a slice of pork shoulder; often smoked or slow-cooked with barbecue sauce.[273][274][275]
Steak de BurgoDes Moines, IowaUsually consists of a beef tenderloin either topped with butter, garlic, and Italian herbs, or served in a sauce consisting of those same ingredients[276]
Steak DianeNew 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.[277]

See also

{{Columns-start|colwidth=30em}}
  • American Chinese cuisine
  • Barbecue in the United States
  • Cajun cuisine
  • Carolina style
  • Cuisine of the Midwestern United States
  • Cuisine of New England
  • Cuisine of New Orleans
  • Cuisine of New York City
  • Cuisine of the Pacific Northwest
  • Cuisine of the Pennsylvania Dutch
  • Cuisine of Philadelphia
  • Cuisine of the Southern United States
  • Cuisine of the Southwestern United States
  • Cuisine of the Thirteen Colonies
  • Cuisine of the Western United States
  • Hawaii regional cuisine
    • Native cuisine of Hawaii
{{Column}}{{portal|American cuisine|Food|Culture|United States|Lists}}
  • Hot dog variations § United States
  • Italian-American cuisine
  • List of American foods
  • List of American regional and fusion cuisines
  • Louisiana Creole cuisine
  • Lowcountry cuisine
  • Native American cuisine
  • Pizza in the United States
  • Puerto Rican cuisine
  • Soul food
    • List of soul foods and dishes
  • Tex-Mex
  • Traditional food
{{Column}}{{Columns-end}}

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