Clik here to view.
Okie Onion Burger – Oklahoma
The onion burger may be one of the best regional burgers you’ve never heard of. Until now. Legend has it that the onion burger was created in the 1920s by a man named Ross Davis at the Hamburger Inn in...
View ArticleClik here to view.
Veni, Vidi, Vici: Chili Verde – Colorado
We came, we saw, and we conquered Chili Verde. Chili Verde is unique to the southwest states and especially popular in Denver. Made with pork rather than beef, this delicious stew is quite green. Thank...
View ArticleClik here to view.
Broke Da Mouth: Chicken Long Rice – Hawaii
From the sandy shores of Waikiki on Oahu, to the summit of Haleakala on Maui, to the deep valley gorge of the Waimea Canyon on Kauai, the Hawaiian Islands are a sight to behold. The Aloha State, the...
View ArticleClik here to view.
Big and Beefy: Texas Brisket
Although the state snack of Texas is chips and salsa, and the state dish is chili con carne, we decided we needed to highlight beef in a big Texas way. The Lone Star state is the top cattle producer in...
View ArticleClik here to view.
All Hail the Power of the Pig: Pulled Pork Barbeque – North and South Carolina
If you live in the Southeast or have traveled there, you have some understanding of the popularity of pork on the lunch or dinner menu. And the way to prepare this little piggy? Why, barbequed, of...
View ArticleClik here to view.
Feast Away on Crawfish Etouffee – Louisiana
Yes, it’s true. At least one state has an official state crustacean. The Louisiana legislature bestowed this honor to the crawfish in 1983. Crawfish — also called mudbugs, crayfish or crawdads — look...
View ArticleClik here to view.
Lovey Dovey Loosey Goosey: Loose Meat Sandwich – Iowa
A loose meat sandwich is a declaration in simplicity. Not gussied up with tons of toppings, not loaded with cheese, the loose meat sandwich is not a sloppy joe or a burger, but something in between....
View ArticleClik here to view.
Clamoring for More:- New Haven White Clam Pizza – Connecticut
The Nutmeg State’s second largest city, New Haven, is identified with the white clam pizza. If you’ve never tasted the savory sensation that is white clam pizza, well then friends, you’ve been missing...
View ArticleClik here to view.
Summer Staple: Cobb Salad – California
The Cobb Salad was supposedly invented by the owner of the Brown Derby restaurant in Hollywood, California. Legend has it that late one night in the 1930s, Bob Cobb threw some leftover ingredients...
View ArticleClik here to view.
Oh Mommy Umami: Fish Sauce Wings – Oregon
At first blush, fish sauce wings do not sound particularly appetizing. After all, this pungent Southeast Asian sauce made from anchovies and fermented in wooden barrels is intensely flavored and...
View ArticleClik here to view.
Gimme Chimi: Beef Chimichangas – Arizona
The origins of the chimichanga are murky at best. Two restaurants in the Grand Canyon State stake a claim: Macayo’s Mexican Kitchen, a Phoenix chain, asserts that the dish was created there in 1946....
View ArticleClik here to view.
Pastrami Burgers with Fry Sauce – Utah
We’ve talked about regional burgers before when we explored the Minnesota Juicy Lucy and the Okie Onion Burger. Now comes the Utah Pastrami Burger. Made famous by Utah’s Crown Burgers, the Pastrami...
View ArticleClik here to view.
Oh, You’re Full o’ Beans: Tortilla Soup – Texas
Let’s talk about Tex-Mex, shall we? The term was coined in 1875 and initially referred to the Texas and Mexican Railroad. Some claim that the cradle of Tex-Mex food is San Antonio where Hispanic women,...
View ArticleClik here to view.
Laissez Les Bon Temps Rouler: Chicken, Shrimp and Sausage Jambalaya – Louisiana
Next week is Mardi Gras (February 9, 2016) so the folks down in New Orleans have been celebrating a while now with parties, parades and all manner of revelry. Mardi Gras (Fat Tuesday) celebrations...
View ArticleClik here to view.
Five-Way Any Day: Cincinnati Chili – Ohio
If you are a Buckeye, then you know Skyline Chili, the ubiquitous Cincinnati chain that began in 1949. Legend has it that the business got its name from the city view of the chili parlor’s original...
View ArticleClik here to view.
Year of Pulses: Slow Cooker Pinto Beans – Colorado
You’ve probably heard by now that the U.N. declared 2016 as the International Year of Pulses. What are pulses? They are a group of 12 crops that includes dry beans, dry peas, chickpeas, and lentils....
View ArticleClik here to view.
True Grit: Shrimp and Grits – North Carolina
Grits are about as synonymous with the South as sweet tea and pulled pork barbeque. For those unfamiliar, grits are made with stone-ground cornmeal. Think of them as the southern version of polenta....
View ArticleClik here to view.
Life is Gouda: Trio of Grilled Cheese Sammies – Wisconsin
Today is National Grilled Cheese Day – a bona fide holiday if you ask us. Who doesn’t love an ooey, gooey, straight-from-the-griddle-to-plate melted cheese sandwich? Of course, Wisconsin is the natural...
View ArticleClik here to view.
A Win Hands Down: Hot Browns – Kentucky
It’s Kentucky Derby week! Some of the good eats associated with the Derby include mint juleps (see our recipe for the hands down best way to pump up the mint flavor) and decadent Bourbon Pecan Pie. Add...
View ArticleClik here to view.
Over the Moonie: Goudarooni – Nebraska
The goudarooni is a variation on the calzone, a folded over pizza with the filing inside. We couldn’t determine where the wacky name comes from since there is no gouda in the recipe, but this regional...
View Article
