Country · 68 recipes
Recipes from United States
Cooking this selection
The US catalog is organized by state and combines coastal cooking, stews, deli food and barbecue. A lobster roll uses cooked lobster; pastrami on rye starts with a prepared product. Distinguishing ready-to-serve ingredients from raw ones helps avoid mistaking assembly for complete cooking.
Planning the preparation
Choose your technique before planning a menu: brisket requires a different schedule from pancakes or a sandwich. For frying, prepare accompaniments before heating oil and work in batches. Regional variations affect both toppings and serving methods, so read the individual entry before shopping.
Recipes to start with
Explore by state
68 recipes
🍽️ Lunch⏱ 30′Ahi poke
Cubes of fresh tuna marinated in soy sauce, sesame oil, onion, and seaweed, an iconic Hawaiian dish.
🌙 Dinner⏱ 20′Alaskan king crab
Alaskan king crab legs steamed and served with melted butter and lemon, a delicacy from the Bering Sea.
🥚 Breakfast⏱ 10′Bagel with lox
A split bagel spread with cream cheese, cured salmon (lox), red onion, tomato, and capers, a New York brunch classic.
🍮 Dessert⏱ 160′Banana pudding
A layered dessert of vanilla custard, banana, and vanilla wafers, topped with meringue or whipped cream.
🍽️ Lunch⏱ 860′Boston baked beans
Beans slow-baked with molasses and salt pork, sweet and thick, enough to earn Boston the nickname 'Beantown.'
🍽️ Lunch⏱ 40′Breaded pork tenderloin sandwich
A pounded, breaded, and fried pork tenderloin fillet, so large it overhangs the bun by a wide margin.
🥚 Breakfast⏱ 30′Breakfast tacos
Flour tortilla tacos filled with egg plus bacon, potato, or beans, the signature breakfast of Texas.
🌮 Street food⏱ 35′Buffalo wings
Fried chicken wings drenched in a hot sauce with butter, served with celery and blue cheese dressing.
🥚 Breakfast⏱ 25′Buttermilk pancakes
Soft breakfast pancakes made with buttermilk and served with maple syrup.
🌙 Dinner⏱ 100′Cedar plank salmon
A Pacific salmon fillet grilled on a cedar plank that gives it a characteristic smoky aroma, a Northwest tradition.
🍽️ Lunch⏱ 135′Chicago deep-dish pizza
A tall, thick-crusted pan pizza with the cheese on the bottom, a generous filling, and tomato sauce on top, a Chicago trademark.
🍽️ Lunch⏱ 140′Chicago Italian beef
A sandwich of thinly sliced roast beef soaked in its own spiced jus and topped with giardiniera or sweet peppers.
🌮 Street food⏱ 25′Chicago-style hot dog
An all-beef sausage on a poppy seed bun with seven classic toppings, always served without ketchup.
🌙 Dinner⏱ 120′Chicken and andouille gumbo
Louisiana stew with chicken, andouille and vegetables, thickened with a dark flour-and-oil roux.
🍽️ Lunch⏱ 40′Chicken fried steak
A breaded, fried steak cooked like chicken, served with white pepper gravy.
🍽️ Lunch⏱ 145′Chili con carne
A thick beef stew with dried chiles and cumin, with no beans in its classic Texas version.
🍽️ Lunch⏱ 110′Cincinnati chili
A thin, spiced meat sauce with hints of cinnamon and chocolate, served over spaghetti and crowned with a mountain of cheese.
🌙 Dinner⏱ 75′Cioppino
A seafood stew in a tomato and wine broth from San Francisco's Italian fishermen, with Dungeness crab, clams, mussels, and fish.
🥤 Drink⏱ 3′Coffee milk
A cold milk drink sweetened with coffee syrup, similar to chocolate milk but coffee-flavored, the official drink of Rhode Island.
🍽️ Lunch⏱ 105′Collard greens
Collard leaves slow-cooked with smoked meat and their spiced broth (potlikker), a soul food classic.
🍽️ Lunch⏱ 35′Cornbread (Southern corn bread)
Cornmeal bread baked in a cast-iron skillet, with a crisp crust and tender crumb, only lightly sweet.
🥚 Breakfast⏱ 15′Country ham (Virginia cured ham)
Salt-cured, smoked pork ham, pan-fried in golden slices and served with red-eye gravy.
🍽️ Lunch⏱ 25′Cuban sandwich (Cubano)
A pressed Cuban-bread sandwich with roast pork, ham, salami, Swiss cheese, mustard, and pickles.
🥚 Breakfast⏱ 18′Denver omelette
An omelette filled with ham, bell pepper, onion, and cheese, a classic American breakfast born in the West.
🌮 Street food⏱ 45′Detroit coney dog
A hot dog on a bun topped with a beanless beef chili, yellow mustard, and chopped raw onion.
🌙 Dinner⏱ 140′Detroit-style pizza
A rectangular pizza with a fluffy dough, a caramelized cheese edge, and stripes of tomato sauce on top.
🍽️ Lunch⏱ 105′French dip
A roast beef sandwich on French bread served with a bowl of hot beef jus (au jus) for dipping.
🌮 Street food⏱ 25′Fried pickles
Pickle slices battered and fried until crisp, served with a creamy dipping sauce.
🍽️ Lunch⏱ 70′Funeral potatoes
A creamy grated-potato gratin with cheese, cream, and a crispy cornflake topping, a Utah classic.
🍽️ Lunch⏱ 90′Green chile stew
A comforting pork or beef stew with potato and plenty of roasted New Mexico green chile, a symbol of New Mexican cooking.
🌙 Dinner⏱ 70′Jambalaya
Louisiana rice cooked with chicken, andouille, shrimp, vegetables and Cajun seasoning.
🍽️ Lunch⏱ 35′Juicy Lucy
A burger with the cheese sealed inside the patty, releasing a hot, molten cheese center when you bite in.
🍽️ Lunch⏱ 510′Kansas City burnt ends
Fatty smoked beef brisket points, caramelized twice and bathed in a sweet, thick barbecue sauce.
🌙 Dinner⏱ 35′Kentucky Hot Brown
An open-faced, broiled turkey sandwich with Mornay sauce, bacon, and tomato, baked until bubbling.
🍮 Dessert⏱ 230′Key lime pie
A pie with a creamy, tart Key lime filling made with condensed milk, on a graham cracker crust.
🍽️ Lunch⏱ 30′Lobster roll (Maine style)
A butter-toasted bun filled with cold lobster meat bound with mayonnaise, celery, and lemon, an icon of the Maine summer.
🍽️ Lunch⏱ 35′Loco moco
A dish of white rice with a burger patty, fried egg, and gravy, comfort food created in Hilo, Hawaii.
🍮 Dessert⏱ 210′Marionberry pie
A double-crust pie filled with marionberry, a hybrid blackberry created in Oregon with an intense, slightly tart flavor.
🍽️ Lunch⏱ 52′Maryland crab cakes
Blue crab cakes with very little filler, seasoned with Old Bay and browned until crisp on the outside.
🍽️ Lunch⏱ 40′Mission burrito
A giant San Francisco-style burrito with rice, beans, meat, cheese, guacamole, and salsa, wrapped very tightly in a large flour tortilla.
🍽️ Lunch⏱ 170′Nashville hot chicken
Fried chicken drenched in a fiery cayenne-and-hot-oil paste, served over white bread with pickles.
🍽️ Lunch⏱ 45′Navajo taco (fry bread)
Fluffy fry bread topped with beans, seasoned ground meat, lettuce, tomato, and cheese, served as an open taco.
🍽️ Lunch⏱ 55′New England clam chowder
A creamy clam soup with potato, onion, and pork belly, thick and pale, the emblem of the New England coast.
🍽️ Lunch⏱ 102′New Haven white clam apizza
A pizza with no tomato sauce, thin and charred, topped with fresh clams, garlic, oregano, oil, and grated cheese.
🍽️ Lunch⏱ 50′New Mexico stacked enchiladas
New Mexico-style enchiladas served stacked in flat layers, bathed in red chile sauce and crowned with a fried egg.
🌮 Street food⏱ 102′New York-style pizza slice
A large, thin, foldable slice of crisp dough, tomato sauce, and mozzarella, folded in half to eat standing up.
🍽️ Lunch⏱ 380′North Carolina-style pulled pork BBQ
Slow-cooked, pulled pork dressed with a tangy, spicy vinegar sauce, the hallmark of North Carolina barbecue.
🍽️ Lunch⏱ 40′Pastrami on rye
A tall sandwich of cured, smoked beef pastrami, hand-cut, served on rye bread with mustard.
🌮 Street food⏱ 75′Philadelphia soft pretzel
A large, soft baked pretzel with a golden crust and coarse salt, sold on the streets of Philadelphia with mustard.
🍽️ Lunch⏱ 30′Philly cheesesteak
A sandwich of thinly sliced griddled beef with melted cheese on a long roll, the signature sandwich of Philadelphia.
🥚 Breakfast⏱ 15′Pork roll, egg and cheese (Taylor ham)
A breakfast sandwich with fried pork roll, egg, and American cheese on a roll, the classic New Jersey morning fare.
🌮 Street food⏱ 30′Rhode Island clam cakes
Fried balls of batter with chopped clams, crisp outside and fluffy inside, classics of the coastal shacks.
🍽️ Lunch⏱ 27′Rocky Mountain trout
A fresh whole trout dredged in flour and browned in butter, a classic of Colorado's rivers and campsites.
🍽️ Lunch⏱ 125′Runza
A yeast bread stuffed with ground beef, cabbage, and onion, baked until golden, a heritage of the Volga Germans.
🍽️ Lunch⏱ 40′Sheboygan-style bratwurst
A charcoal-grilled pork sausage served on a semmel roll with mustard, onion, and pickles, typical of Wisconsin's fry-outs.
🍽️ Lunch⏱ 50′Shrimp and grits
Shrimp sauteed with bacon and spices over creamy corn grits, the signature dish of the Lowcountry.
🍽️ Lunch⏱ 30′Shrimp po'boy
A crusty New Orleans baguette filled with breaded, fried shrimp, with lettuce, tomato, and mayonnaise.
🍽️ Lunch⏱ 680′Smoked Texas-style brisket
Slow-smoked beef brisket with a pepper-and-salt crust.
🌮 Street food⏱ 35′Sonoran hot dog
A bacon-wrapped, griddled hot dog served on a bolillo roll with pinto beans, tomato, onion, jalapeño, and sauces.
🌮 Street food⏱ 90′South Dakota chislic
Cubes of red meat (lamb, beef, or bison) seasoned and fried or grilled, served on a toothpick with saltine crackers.
🍽️ Lunch⏱ 295′Southern fried chicken
Chicken pieces marinated in buttermilk, breaded, and fried to a golden, crispy crust.
🌮 Street food⏱ 25′Spam musubi
A bite of pressed rice with a slice of glazed Spam, wrapped in a strip of nori seaweed, very popular as a snack in Hawaii.
🍮 Dessert⏱ 190′St. Louis gooey butter cake
A flat, dense cake with a sweet dough base and a sticky top layer of butter and sugar, dusted with powdered sugar.
🌮 Street food⏱ 35′St. Louis toasted ravioli
Breaded ravioli fried until golden, served with Parmesan cheese and marinara sauce for dipping.
🍮 Dessert⏱ 15′Sugar on snow (maple syrup on snow)
A treat of hot maple syrup poured over snow, where it sets into sticky strands eaten like candy.
🌙 Dinner⏱ 70′Tater tot hotdish
A baked casserole of ground beef, vegetables, and cream, topped with a golden layer of tater tots.
🍮 Dessert⏱ 42′Whoopie pie
Two soft chocolate cakes embracing a creamy filling of buttercream or marshmallow.
🌮 Street food⏱ 25′Wisconsin fried cheese curds
Chunks of fresh cheddar curds battered and fried, crispy outside and springy and squeaky inside.