American food: The greatest dishes


 Key lime pie

Still, do not make limeade, make a crucial lime pie, If life gives you limes. The  sanctioned state pie of Florida, this  brassy  courtesan has made herself a worldwide character, which started in– where differently?– the Florida Keys, from whence come the  bitsy limes that gave the pie its name.  Aunt Sally, a chef for Florida’s first  tone- made millionaire, boat ransomer William Curry, gets the credit for making the first crucial lime pie in the late 1800s. But you might also thank Florida  sponger fisher for likely  forming the  creation of  crucial lime juice, candied condensed milk, and egg  thralldom , which could be” cooked”( by a thickening chemical  response of the  constituents) at  ocean.

Tater tots

We love French feasts, but for an American food variation on the potato theme, one cherished at Sonic drive-  sways and  academy cafeterias  far and wide, consider the Tater Tot.  Notice it  frequently has the registered trademark– these  marketable hash brown cylinders are indeed personal to the Ore- Idacompany.However, you’d have wanted to come up with  commodity to do with leftover  splints of cut- up potatoes, too, If you’d been one of the Grigg sisters who  innovated Ore- Ida. They added some flour and seasoning and shaped the crush into  bitsy tots and put them on the  request in 1956. A little  further than 50 times  latterly, America is eating about 32 million kilos of these taters annually.

Cobb salad

The cook’s salad  began back East, but American food  originators working with lettuce out West were not going to be beaten .  In 1937, Bob Cobb, the  proprietor of The Brown Derby, was eking  around at the  eatery’s North Vine  position for a  mess for Sid Grauman of Grauman’s Theater when he put together a salad with what he  set up in the fridge a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold  funk  bone, a hard- boiled egg, chives,  rubbish, and some old- fashioned French dressing.  Brown Derby lore says,” He started  mincing. Added some crisp bacon, swiped from a busy cook.” The salad went onto the menu and straight into the heart of Hollywood.

Pot roast

The nonage Sunday family  regale of baby boomers  far and wide, pot repast claims a  novelettish favorite place in the top 10 of American comfort foods. There is a whole generation that would be lost without it.  Beef brisket, bottom or top round, or chuck set in a deep  riding  visage with potatoes, carrots, onions, and whatever differently your  mama  threw in to be  invested with the meat’s  stewing authorities, the pot repast could be  besmeared with red wine or indeed beer,  also covered and cooked on the stovetop or in the roaster.


Dehydrated meat shriveled  nearly beyond recognition– an doubtful source of so  important gustatory pleasure, but jerky is a high- protein  fave of alpinists , road  travelers , and snackers  far and wide.  It’s American food the way we like our nature grub– tough and  racy.  We like the creation myth that says it’s the direct assignee of American Indian pemmican, which mixed fire- cured meat with beast fat. Beef,  lemon,  funk, venison, buffalo, indeed poltroon, alligator, yak, and emu. Peppered, barbecued, hickory- smoked, honey glazed. seasoned with teriyaki, jalapeno, bomb pepper, chili.  Jerky is so  protean and  movable  and packs  similar  nutritive power that the Army is experimenting with jerky sticks that have the caffeine  fellow of a mug of coffee.  However you take your jerky– caf or decaf; in strips, chips, or shreds– prepare to bite  long and hard. You’ve still got your own teeth, right?


Take some rancheros working on the range and the cattle  massacred to feed them. Throw in the throwaway cuts of meat as part of the hands’ take- home pay, and let buckaroo   imagination go to work.  Grill skirt steak( faja in Spanish) over the bonfire, serape  in a tortilla, and you’ve got the  morning of a Rio Grande region tradition. The fajita is allowed  to have come off the range and into popular culture when a certain Sonny Falcon began operating fajita taco stands at  out-of-door  events and rodeos in Texas beginning in 1969.  It was not long before the dish was making its way onto menus in the Lone Star State and spreading with its cherished array of seasonings– grilled onions and green pepper, pico de gallo,  tattered  rubbish, and sour cream– across the country. Do not forget the Altoids.

 Banana split

Like the banana makes it good for you. Still,  laurels to whoever  constructed the variation of the sundae known as the banana split. There is the 1904 Latrobe, Pennsylvania, story, in which  unborn optometrist David Strickler was experimenting with sundaes at a  drugstore soda pop  root,  resolve a banana lengthwise, and put it in a long boat dish.  And the 1907 Wilmington, Ohio, story, wherein  eatery  proprietor Ernest Hazard came up with it to draw  scholars from a  near  council. Fame spread after a Walgreens in Chicago made the split its  hand cate   in the 1920s. Whatever the history, you will find  aplenty food for  study at the periodic Banana Split Festival, which takes place on the alternate weekend in June in Wilmington.


It’s one of the pillars of Southern  cuisine, but cornbread is the soul food of  numerous a culture– black, white, and Native American– and not just south of the Mason- Dixon. Grind  sludge coarsely and you’ve got grits; soak kernels in alkali, and you’ve got hominy( which we encourage you to cook up into posole). Leaven finely base cornmeal with incinerating greasepaint, and you’ve got cornbread.  Southern hushpuppies and  sludge pone, New England johnnycakes; cooked in a skillet or in muffin  drums;  seasoned with  rubbish, sauces, or jalapenos– cornbread in any  manifestation remains the quick and easy go- to  chuck that historically made it a  fave of Native American and  colonist  maters   and keeps it on tables across the country  moment.


” Good Old Raisins and Peanuts,” GORP is the energy deliverance of alpinists   far and wide.  Centuries before trail  blend came by the bag and the  caddy, it was eaten in Europe, where hiking is  virtually a  public pastime.  The thing to flash back  then’s that the stuff is American food rocket energy. Add all the granola, seeds, nuts, dried fruit,  sweetened  gusto, and M&M s you want. Just be sure to store in a bear-  evidence barrel because suspending from a branch in a nylon sack is not going to do it.


Jambalaya, crawfish pie,  train gumbo. what dish could be so  suggestive that it inspired Hank Williams to write a party song for it in 1952 and dozens more to cover it( including everyone from Jo Stafford to Credence Clearwater Revival to Emmylou Harris)?  The  reach- up- the- kitchen  kinsman of Spanish paella, jambalaya comes in red( Creole, with tomatoes) and brown( Cajun, without). Made with meat, vegetables( a  trio of celery, peppers, and onions), and rice, Louisiana’s  hand dish might be most memorable when made with shrimp and andouille  link.  Whatever the color and secret  constituents, you can be sure of one thing when you sit down with  musketeers to a big circus son of a gun, gon na have big fun on the  feeder.

 Biscuits ‘n’ gravy

An infectious Southern  fave, biscuits and gravy would be a  commonplace if they were not so accursed   succulent.  The biscuits are traditionally made with adulation or lard and buttermilk; the milk( or” sawmill” or country) gravy with meat drippings and(  generally)  gobbets of good fresh pork  link and black pepper. Cheap and  taking only extensively available  constituents, a  mess of biscuits and gravy was a filling way for slaves and sharecroppers to face a hard day in the fields.  When folks are poor, they make do. Which means folks make gravy,” says The Southern Foodways Alliance Community Cookbook. The soul, you might say, of soul food.

Chicken fried steak

A  shamefaced pleasure if there ever was one,  funk fried steak was born to go with American food classics like mashed potatoes and black- eyed peas.  A arbor of te
nderized steak breaded in seasoned flour and  visage fried, it’s kin to the Weiner Schnitzel brought to Texas by Austrian and German emigrants, who acclimated their veal  form to use the bountiful beef  set up in Texas.  Lamesa, on the cattle- ranching South Texas plains, claims to be the  motherland of the dish, but John” White Gravy” Neutzling of Lone Star State buckaroo  city of Bandera  claimed he  constructed it. Do you  watch, or do you just want to  spoon on that fiery white gravy and dig in?

 Wild Alaska salmon

Guys risk life and  branch fishing for this delish superfood.  Unlike Atlantic salmon, which is99.8 farmed, Alaska salmon is wild, which means the fish live free and eat clean– all the better to oat with Dijon mustard or real maple  saccharinity. Alaska salmon season coincides with their return to spawning aqueducts( guided by an amazing sense of smell to the exact spot where they were born).  solicitude not before  fumbling season, state biologists  insure that  plenitude of salmon have  formerly passed upstream to lay eggs. But let’s get to that cedar plank, the  favored  system of cooking for the  numerous Pacific Northwest Indian  lines whose  myths and diets include salmon.  Use red cedar( it has no preservatives), and cook slow, for that rich, hoarse flavor. Barring that, there is always lox and bagels. 

California roll

So much Further than the gateway sushi, the California roll is not just for wimps who can not go it raw– although that is basically the way it got its  launch in Los Angeles, where sushi cookers from Japan were trying to gain a bridgehead in the late 1960s/ early 1970s.  utmost credit cook Manashita Ichiro and his assistant Mashita Ichiro, atL.A.’s Tokyo Kaikan  eatery, which had one of the country’s first sushi bars, with creating the” outside out” roll that  pirated Americans’ aversions by putting the nori( seaweed) on the inside of the rice and substituting avocado for toro( raw adipose tuna).  The avocado-  grouser- cucumber roll came a  megahit, and from that SoCal bridgehead, sushi conquered the country. After leading the charge for the sushi  irruption of the 1980s, the California roll now occupies grocery stores  far and wide. Wasabi anyone?


People who did not grow up eating them wonder what the heck they are. People who did grow up eating them( and that would be just about everyone in the South) wonder how anyone could live without them.  Grits, cherished and  misknew– and American down to their Native roots. They are the favored hot breakfast in the so- called Grits Belt, which girdles everything from Virginia to Texas and where the dish is a standard immolation on  restaurant menus.  Grits are nothing if not  protean They can go  straight, savory, or sweet;pan-fried or porridge- suchlike. Simple and cheap, grits are also profoundly satisfying.  Which might be why Charleston’s The Post and Courier  editorialized in 1952 that” Given enough( grits), the  occupants of earth Earth would have nothing to fight about. A man full of( grits) is a man of peace.” Now do not that just adulation your grits?

Macaroni and cheese

The ultimate comfort food,  fop and  rubbish is also the deliverance of  numerous a  mama   gentling a  finical toddler.  Nothing particularly American about pasta and  rubbish– except for the fact that on a European trip, Thomas Jefferson liked a certain  pate dish so much he took notes and had it served back home at a state  regale as”  fop pie.”  Jefferson’s  kinsman Mary Randolph included a  form for”  fop and  rubbish” in her 1824 cookbook” The Virginia Housewife.”  So whether you are eating a  epicure  interpretation by one of the  innumerous cookers who’ve put their own spin on it, or just digging like a desperado in the closet for that box of Kraft, give mackintosh   and  rubbish its  nationalistic props.

Maryland crabcakes

The Chesapeake Bay yields  further than just the regatta- loving suntanned class in their sock-free topsiders.  It’s the home  niche of the blue  grouser, which both Maryland and Virginia claim as their own.  walk style( mixed with  paddings and served on a bun) or  eatery/  epicure style; fried,  embrangled, or ignited,  grouser  galettes can be made with any kind of  grouser, but the blue  cranks of Chesapeake Bay are preferred for both tradition and taste.  When Baltimore magazine rounded up the stylish places to get the  megacity’s  hand food, editors declared simplicity the key, while lamenting the fact that  utmost crabmeat does not indeed come from home turf these days. Kind of makes you crabby, does not it?

Potato chips

We’ve a high-  conservation resort guest to thank for America’s hands- down favorite snack.  Saratoga Springs, New York, 1853 Native American cook George Crum is in the kitchen at the elegant Moon Lake Lodge. A persnickety  client sends back his French feasts(  also highfalutin  chow eaten with a chopstick) for being too thick. Crum makes a alternate, thinner, order.  Still too thick for the picky  restaurant. irked, Crum makes the coming batch with a little  station, slicing the potatoes so thin, the  crisp  effects can not conceivably be picked up with a chopstick. Surprise the wafer-thin fried potatoes are a  megahit.  Traveling  salesperson Herman Lay  vended them out of the  box of his auto before  launching Lay’s Potato Chips, the first nationally  retailed brand. Lay’s would eventually  combine in 1961 with Frito to  produce the snack  mammoth Frito- Lay.


San Francisco’s answer to French bouillabaisse, cioppino( cho- pea- no) is fish stew with an Italian  faculty.  It’s an American food that is been around since the late 1800s, when Portuguese and Italian fishers who settled the North Beach section of the  megacity brought their on- board catch- of- the- day stew back to land and area  caffs  picked up on it.  Cooked in a tomato base with wine and spices and diced fish( whatever was  generous, but  nearly always  grouser), cioppino  presumably takes its name from the classic fish stew of Italy’s Liguria region, where  numerous Gold Rush  period fishers came from.  Get a memorable  coliseum at Sotto Mare in North Beach, Scoma’s on Fisherman’s Wharf, and Anchor Oyster Bar in the Castro District. Do not feel bad about going with the” lazy man’s” cioppino– it only means you are not going to spend half the  mess cracking shellfish.

Peanut butter sandwich

Delicate or chunky? To each his own, but everybody– except those  tormented with the dreaded and dangerous peanut  mislike and the  mothers who worry sick about them– loves a good peanut adulation sandwich.  First served to  guests atDr. John Harvey Kellogg’s sanitorium in Battle Creek, Michigan, peanut paste was  bettered upon when  druggist Joseph Rosefield added hydrogenated vegetable  oil painting and called his spread Skippy.  For a rocking  volition, try peanut adulation sandwiches the way Elvis Presley liked them with ripe mashed bananas, grilled in adulation.

Baked beans

It’s not a feast, potluck, or the end of a long day in the  defile without a  washing pot full of them. Just ask the Pioneer Woman, who waxes  rapturous about the baked- bean  form on her  point( not a  interpretation with little bookworms, but how fun are they?).  tasty and  aplenty  literal. Long before Bostonians were incinerating their cortege   sap for hours in molasses– and earning the  surname Beantown in the process– New England Native Americans were mixing  sap with maple  saccharinity and bear fat and putting them in a hole in the ground for slow  cuisine.  Favored on the frontier for being cheap and  movable , chuck cart, or buckaroo   sap will  ever live hilariously in popular culture as the catalyst behind the” Blazing defiles” bonfire scene, which you can review in  unembarrassed childhood on YouTube.


Proust’s madeleines? We will go you one better on remembrance of  effects pasts’mores.  Gooey, melty, warm and sweet– nothing evokes family  recesses and  debonair camping under the stars  relatively like this classic American food.  Whether they were first to repast marshmallows and squish them between graham crackers with a bar of chocolate no bone  seems to know, but the Girl Scouts were the first to get the  form down in the 1927″ Tramping and running with the Girl Scouts,”  transubstantiating many a standard- issue bonfire into a  definitive experience.  Celebrate sweetly on August 10 It’s NationalS’mores Day. Get those marshmallow sticks  stoned.
Proust’s madeleines? We will go you one better on remembrance of  effects pasts’mores.  Gooey, melty, warm and sweet– nothing evokes family  recesses and  debonair camping under the stars  relatively like this classic American food.  Whether they were first to repast marshmallows and squish them between graham crackers with a bar of chocolate no bone

 Lobster rolls

Boiled or  fumed alive– beast  atrocity some  contend– lobsters  virtually define a great Down East occasion. And  perhaps nowhere more so than in Maine, which provides 80 of the clawed  brutes, and where lobster  shanties and lobster bakes are culinary institutions.  Melted adulation on knuckle, claw, or tail meat– we love it simple. But the perfect  incident to a salty  ocean air day in Vacationland would have to be the lobster roll. gobbets of sweet lobster meat  smoothly dressed with mayo or bomb or both, heaped in a buttered hot canine bun makes for some seriously satisfying cutlet food.  Fabulous cutlet-  shellacking lobster time in Maine is during  hut season, May to October, and every August, when Rockland puts on its periodic lobster  jubilee. Suggested soundtrack for a weekend of shacking B- 52s'” gemstone Lobster.”

 Buffalo wings

Long before Troy Aikman came pitchman for Wingstop, folks in Buffalo, New York, were enjoying the hot and  racy  bodies that most agree came into being by the hands of Teressa Bellissimo, who  possessed the Anchor Bar and first tossed  funk  bodies in cayenne pepper hot sauce and adulation in 1964.  According to Calvin Trillin, hot  bodies might have  began with John Young, and his” mambo sauce”– also in Buffalo. Either way, they came from Buffalo, which, by the way, does not call them Buffalo  bodies.  still,  suppose again Every Labor Day weekend, Buffalo celebrates its great  donation to the nation’s  cantina  grub with the Buffalo Chicken Wing Festival, If you  suppose your kitchen table or  settee- in- front- of- football represents the extreme in  sect eating.


When tomatoes come into season, there is hardly a better way to celebrate the bounty than with a juicy bacon, lettuce, and tomato.  Food  practitioner John Mariani says the BLT is theno. 2 favorite sandwich in the United States( after ham), and it’sno. 1 in the United Kingdom.  Bread can be heated or not, bacon  crisp or limp, lettuce  icicle or other( but  icicle is preferred for  conducting crunch and not  snooping with the flavor), and mayo– good quality or just forget about it.  Provenance of the BLT is not clear, but a remarkably  analogous club sandwich showed up in the” 1903 Good Housekeeping Everyday Cook Book.” The sodium  position gives the health- inclined pause, but the BLT tastes like summer– and who can  repel that?

 Apple pie

According to a pie map( seriously) from the American Pie Council, apple really is theU.S.’s  public  fave– followed by pumpkin, chocolate, bomb meringue and cherry.  Not to burst the  nationalistic bubble, but it’s not an American food of indigenous origin.  Apples are not indeed native to the  mainland; the Pilgrims brought seeds.  So what is the deal with the star- spangled association? The pie council’s John Lehndorff explains” When you say that  commodity is’ as American as apple pie,’ what you are really saying is that the item came to this country from away and was  converted into a distinctly American experience.”  And you are saying Americans know  commodity good enough to be an icon when we eat it, with or without the cheddar  rubbish or vanilla ice cream on top.

 Frito pie

              Indeed the most modest chili has legions of  suckers. Consider Kit Carson, whose dying  remorse was that he did not have time for one  further  coliseum. Or the mysterious” La Dama de Azul,” a Spanish nun named Sister Mary of Agreda, who reportedly  noway  left her cloister in Spain but came back from one of her astral  protrusions sermonizing Christianity to Indians in the New World with their  form for venison chili.  lower apocryphally,” chili queens” in 1880s San Antonio, Texas,  vended their  racy stew from daises, and the” San Antonio Chili Stand” at the 1893 Chicago world’s fair secured chili’s civil fame.  We really love the American  imagination that added  sludge chips and cheddar  rubbish to make Frito pie, a kitschy delight you can order served in the bag at the Five & Dime on the Santa Fe Plaza, the same physical  position of the original Woolworth’s lunch counter that came up with it.

 Green chile stew

Have pork and green chiles ever spent  similar  succulent time together? Green chile stew has been called the queen of the New Mexican downtime table, but we do not need a cold downtime day to eat this ambrosial  fave.  We like it anytime– so long as the Hatch chiles are roasted fresh. Order them from Hatch Chile Express in Hatch, New Mexico, the Chile Capital of the World; they come  formerly roasted,  hulled, deseeded, diced, and  firmed .  More yet, make the trip to green chile stew country and order up a  coliseum. Whether you eat it in New Mexico at a table near a kiva fireplace or at your own kitchen table, the aroma and taste are to die for, and the comfort  position remarkable on the  rejuvenation scale.

Chocolate-chip cookies

Moment the name most associated with the killer cookie might beMrs. Fields, but we actually have Ruth Wakefield, who  possessed the Risk House Inn, a popular spot for home  cuisine in 1930s Whitman, Massachusetts, to thank for all  ladle-  shellacking love participated through chocolate chip  eyefuls.  WasMrs. Wakefield making her Butter Drop Do  eyefuls when, lacking chef’s chocolate, she substituted a cut- up Nestle’s semisweet chocolate bar? Or did the  climate of a Hobart mixer knock some chocolate bars off a shelf and into her sugar- cookie dough?  still chocolate chips ended up in the batter, a new cookie was born. Andrew Nestle reputedly got the  form from her– it remains on the package to this day– and Wakefield got a continuance  force of chocolate chips.

 Blueberry cobbler

Also charmingly called depression, grunt, and buckle, cobbler got its  launch with earlyoven-less  pioneers who came up with the no- crust- on- the- bottom fruit dish that could cook in a  visage or pot over a fire.  They might have been  heaving a mocking revolutionary middle cutlet at the  mama  country by making a sloppy American  interpretation of the refined British  fumed fruit and dough pudding. Cobblers come  twice American when made with blueberries, which are native to North America( Maine  virtually has a monopoly on them).  We love blueberries for how they  coitus up  virtually any crust, dough, or batter,  perhaps  utmost of all in cobblers and that other  each- American  fave, the blueberry muffin.


The bane of diets and the boon of happy hours– could there be a  further perfect calorie- thick  incident to a ewer of margaritas?  lower rhetorically why does Piedras Negras, Mexico, just over the border from Eagle Pass, Texas, host The International Nacho Festival and the Biggest Nacho in the World Contest every October?  Because it was there that Ignacio” Nacho” Anaya  constructed nachos when a covey of shopping  women  of American dogfaces  posted at Fort Duncan arrived at the Victory Club  eatery after closing time.  Maitred’Ignacio  extemporized  commodity for the  ladyloves with what he’d on hand, christening his melty creation nachos especiales. From thence they’ve gone forth across the border, the  mainland and the world.

Hot dogs

Nothing complements a baseball game or summer feast  relatively like a hot canine.  For that we owe a debt to a  analogous  link from Frankfurt, Germany( hence,” frankfurter” and”  foursquare”) and German emigrant Charles Feltman, who’s  frequently credited with  contriving the hot canine by using buns to save on plates.  But it was Polish emigrant Nathan Handwerker’s hot canine stand on Coney Island that turned the hot canine into an icon. Every Fourth of July since 1916, the  veritably same Nathan’s has put on the International Hot Dog Eating Contest( current five- time winner Joey Chestnut took the title in 2011, downing 62 hot  tykes  and buns in the 10-  nanosecond face-  filling).  Meanwhile in Windy City, the  fumed or water-  coddled all- beef Chicago canine( Vienna Beef, please) is still being” dragged through the  theater ” and served on a poppy seed bun– absolutely without ketchup.

Reuben sandwich

Who knew sauerkraut could be so sexy? Was it the late- night alleviation of grocer Reuben Kulakofsky, who  extemporized the eponymous sandwich in 1925 to feed poker players at Omaha’s Blackstone Hotel? Or  maybe the  concoction of Arnold Rueben, the German  proprietor of New York’s now-defunct Reuben’s Delicatessen, who came up with it in 1914?  The answer might be important for  wordbook etymologies, but the better part of the secret to the Reuben isn’t who it’s named  later but what it’s dressed with. suckers agree no store- bought Russian or Thousand Island– the sauce needs to be manual.  And you will want thick hand- sliced rye or pumpernickel, and good pastrami or corned beef.


Lunch counter, traditional,  epicure, sliders, Kobe. White Castle, Whataburger, Burger King, In- N- eschewal, McDonald’s, Steak N’ Shake, Five Guys, The Heart Attack Grill..  Or so say the folks in Pasadena, California, who claim the classic cheeseburger was born there in the late 1920s when a  youthful cook at The Rite Spot accidentally burned a burger and  slighted on some  rubbish to cover his  boob

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