United States

A baked pastry dessert consisting of a spiced, sweetened cooked-apple filling encased in a double shortcrust or flaky pastry shell.

Dried navy beans slow-baked for six to eight hours with salt pork, molasses, dry mustard, and onion in a covered pot until the beans are creamy-tender and coated in a thick, dark, sweet-savory sauce.

A distinctly American cooking tradition in which large cuts of pork, beef, or chicken are cooked low and slow over indirect hardwood smoke until deeply tender, developing a bark exterior and smoke ring.

Soft, leavened flour biscuits split open and smothered in a thick white sausage cream gravy built from rendered pork drippings, flour, and milk.

An American cold-assembled sandwich of crisp-fried bacon, fresh lettuce, and ripe sliced tomato layered with mayonnaise on toasted white bread.

Deep-fried, unbreaded chicken wings tossed in a cayenne pepper hot sauce–butter emulsion, served with celery sticks and blue cheese dressing.

A composed salad of whole or torn romaine leaves dressed tableside in an emulsified dressing built from coddled egg, garlic, lemon juice, Worcestershire, and olive oil, finished with shaved Parmesan and garlic croutons.

A slow-simmered stew of coarsely cut or ground beef cooked with dried or fresh chiles and aromatic spices, originating in Texas, where beans and tomatoes are traditionally excluded.

An American drop cookie made from a butter-rich dough sweetened with brown and white sugars, leavened with baking soda, and studded throughout with semi-sweet chocolate chips, baked until the edges are set and the center remains slightly underdone.

A cream-based soup built on a salt pork or bacon fond with chopped or whole clams, diced potatoes, onion, and clam liquor, finished with heavy cream or whole milk to a thick, ivory-white consistency.

An American composed main-course salad of chopped lettuce topped with parallel rows of diced chicken, bacon, hard-boiled egg, avocado, tomato, and blue cheese, dressed with a tangy vinaigrette.

A quick bread or unleavened loaf in which stone-ground or coarse cornmeal is the primary—and often sole—flour, baked in a skillet, pan, or wood-fired oven to produce a dense-to-crumbly crumb with pronounced corn flavor and a crisped exterior crust.

A corndog is a hot dog sausage skewered on a stick, coated in a thick sweet cornmeal batter and deep-fried until golden and crisp.

Hard-boiled egg halves with yolks removed and whipped with mayonnaise, mustard, and seasoning, then piped or spooned back into the whites and finished with paprika.

A brunch dish of poached eggs and Canadian bacon set on toasted English muffin halves and napped with hollandaise sauce.

Bone-in or boneless chicken pieces marinated in seasoned buttermilk, dredged in spiced flour, and deep-fried in hot fat until the crust is shatteringly crisp and the interior is fully cooked and juicy.

A dark roux-thickened Louisiana stew synthesizing West African, French, Spanish, Choctaw, and Acadian culinary legacies, built on the aromatic Holy Trinity, thickened with okra or filé powder, and served by ladling over separate white rice.

A ground beef patty — seasoned, formed, and cooked by dry heat — served inside a soft, split bun with condiments and optional toppings.

A cooked emulsified beef or pork sausage served in a soft split roll with condiments and regional toppings.

A Louisiana one-pot dish of rice cooked together with meat, sausage and/or seafood and the Creole 'holy trinity' of vegetables so the grains absorb all the seasoned cooking liquid.

A tart custard pie of Key lime juice and sweetened condensed milk set in a graham-cracker crust, topped with meringue or whipped cream.

A New England sandwich of cooked lobster meat — dressed cold with mayonnaise or served warm in butter — piled into a toasted split-top bun.

A comfort dish of elbow macaroni enrobed in a rich, creamy cheddar-based cheese sauce, served either stovetop-style or baked with a browned crust.

An American comfort-food main of seasoned ground beef and pork bound with breadcrumbs and egg, baked in a loaf shape and glazed with a ketchup or tomato topping.

A communal New England feast of clams, lobster, corn, and potatoes steamed together over seaweed on fire-heated stones in a sand pit.

Thick, soft, chemically leavened griddle cakes made from a wheat-flour batter, cooked on a flat surface and served in a stack with butter and maple syrup.

An American single-crust pie with a gooey, sweet custard of eggs, sugar, and corn syrup baked over a layer of pecans that float to the top into a glazed crust.

A Philadelphia sandwich of thinly shaved griddled beef with melted cheese piled into a long soft hoagie roll.

A Louisiana submarine sandwich built on light, crisp-crusted New Orleans French bread filled with fried seafood — typically shrimp or oysters — or slow-roast beef with gravy, dressed with lettuce, tomato, pickle and mayonnaise.

Pumpkin Pie is a spiced custard of pumpkin purée, eggs, sugar, and milk baked in a buttery pastry shell, traditionally served as a quintessential Thanksgiving dessert.

An American grilled sandwich of corned beef, Swiss cheese, sauerkraut, and Russian/Thousand Island dressing on rye bread.

An American sandwich of seasoned ground beef simmered in a sweet-tangy tomato sauce, served loose on a soft hamburger bun.

A whole roasted turkey — seasoned, typically brined, and slow-roasted to achieve crisp golden skin — served as the ceremonial centerpiece of the American Thanksgiving feast.

An American baked casserole of egg noodles bound with canned tuna and condensed cream of mushroom soup, finished with a crisp breadcrumb or crushed-cracker crust.