This hearty, rich food is known for its bold and spicy flavors and huge portions of protein. Here we explore some of the best Cajun dishes you can find throughout Louisiana and Southern US.

Defining Cajun Food

Louisiana is a historically unique state, often referred to as a “gumbo pot” of culture. Owned by the Spanish, then French, and majorly influenced by the huge amount of enslaved Africans that passed through the port city of New Orleans, the architecture, history, and local food has incorporated elements of all these cultures.

Cajun food specifically comes from the French Acadian population who were booted from Canada by the British and then settled in the southwestern area of Louisiana. Known for adapting their dishes to what was available locally, Acadian farmers adjusted their recipes to include rice, seafood, and bell peppers.

The “holy trinity” of onion, celery, and green bell peppers replaced the French mirepoix, crawfish replaced lobster, and exotic spices (at the time) such as cayenne and black pepper were incorporated.

Of course, the settlers were also influenced by the other populations in the area, so what you’ll find today is an amazing mix of food, taking the best ingredients and cooking techniques and combining them into some of the best dishes in the country.

Now let’s discover some of the most famous Cajun foods out there.

1. Gumbo

The first cold front after summer, even though only down from 100°F to 80°F, and it’s officially gumbo season! This “cold-weather” dish is a hearty, brothy delight.

It all starts with a roux, a Cajun and French food specialty. A roux is a mixture of a fat, usually butter, and flour, stirred on low heat until a brownish color develops. Then, a series of chef’s choice ingredients are added, starting, of course, with the holy trinity.

The best thing about gumbo for many people is the amazing combinations the dish allows. After the roux, the trinity, andouille sausage, and a scoop of rice is added. Then you can mix and match whatever ingredients you want. Usually, you’ll find either seafood or chicken gumbo and you’ll find fresh okra, too, when in season.

Like many things in Louisiana, everyone has their own opinion on how the dish should be done. The thickness of the broth, the color of the roux, and what proteins are are used are all heavily debated aspects of gumbo. But on a cold, rainy day in New Orleans, there’s nothing like a hot bowl of gumbo to warm you up.

2. Red Beans and Rice

Another Louisiana staple, and one that is, unfortunately, badly imitated throughout the world, is red beans and rice.

This is a Monday must in the state of Louisiana. Traditionally, Monday was laundry day. When women went down to the river to wash and dry clothes, they needed a simple dish that they could leave stewing all day.

Cooking red beans starts with cooking the trinity, then adding garlic, Cajun spice mix, bay leaves, and sausage. Once these are cooked down, red beans are added with stock and it is simmered for the entire day. Half the beans are mashed to create a creamy, thick consistency (not soupy!), and the dish is served with white rice.

If you’re visiting Louisiana, you can find red beans and rice on menus during the week, but usually, the best are found as Monday specials in Cajun or Creole restaurants.

3. Jambalaya

Jambalaya is often confused with gumbo, but the two dishes are very different. The nearest similar dish is Spanish rice with a Creole twist.

Like so many Cajun dishes, jambalaya also starts with the trinity and, after softening, is joined by andouille sausage and chicken or seafood. There are two main differences between jambalaya and gumbo. First is the addition of crushed tomatoes, which is a sacrilegious ingredient for gumbo.

More importantly, jambalaya is more of a rice-heavy dish than a soup. The dish calls for rice to be added in with the main ingredients along with a stock of choice. The rice soaks up the delicious Cajun spices and smokiness from the andouille sausage.

4. Andouille Sausage

As one of the main components of many amazing Cajun dishes, andouille sausage deserves its own section. This smoked sausage is thought to have its roots in France or Germany, brought to Louisana by Acadians, where the dish was perfected.

What makes andouille so special is its unique spices and powerful flavor. It’s a coarse-grained sausage made with pork, onions, peppers, and Cajun seasoning. Smokey, spicy, and full of flavor, this sausage provides essential protein to so many popular dishes.

Andouille is added early to gumbo, red beans and rice, and jambalaya so the rest of the ingredients absorb its smokey, spicey flavors. But the sausage is often brought as its own dish to barbecues, game days, and other social gatherings, grilled or sautéed and served with coarse-grain mustard.

5. Boiled Crawfish

Crawfish are one of the most delicious, spicy, flavorful dishes you will find in Louisiana – when done right.

More than a dish, crawfish boils are social events. Special occasions, college or NFL football days, or just for the hell of it, Louisianians will look for any excuse to throw a crawfish boil. You’ll find jumbo silver pots of boiling water with citrus, crab boil, Cajun spices, full heads of garlic, and salt – lots of salt.

A traditional crawfish boil will have corn on the cob, potatoes, and andouille sausage thrown in the pot. However, throughout the years, locals have become more and more creative, with ingredients like full cans of green beans, Brussel sprouts, corned beef, and other components thrown in to soak up the fantastic flavors of the boil.

When the boil is done, the ingredients are strained and dumped over a newspaper-covered table and picked through by guests. Eating the crawfish takes a bit of patience, as you have to peel the tail to get to the juicy crawfish meat, but together with a cold local beer and good company, there’s not much better on a hot Louisianan afternoon.

Though you can mainly find crawfish at outdoor houseparties, there are restaurants that specialize in boils, such as Bevi or Clesie’s Seafood. During the crawfish season, around March until June, you can also find pop-ups at local bars, too.

6. Boudin

Boudin is another special sausage unique to the southern state and can be linked back to the original Acadians who settled in Louisana.

The dish is considered the breakfast of champions, a dish workers and fishermen would grab early in the morning as a quick meal on the way to work or out at sea. The casing made this a portable meal, and the hearty ingredients were packed with protein and carbs, making them both filling and delicious.

Boudin is often smoked or grilled, though it also works well on its own. The stuffing is traditionally made from pork, onions, peppers, and Cajun seasonings, with the addition of cooked rice giving a bit of extra carbs for this morning dish.

As the sausage evolved, other delicious ingredients were included. Some include chicken or seafood, others are simply full of spicy peppers and onions.

You’ll typically find boudin’s quickly boiled at convenience stores throughout south Louisana, but it is best cooked over a grill. The thin casing gets a nice smoky flavor, and often cracks, leaving a ton of the stuffing oozing out for you to pick at.

7. Corn Maque Choux

The history of corn maque choux is debatable, but, like Louisiana in general, it’s probably accurate to say it includes influences from the different cultures that made their way through the state. Though the recipe is attributed to influence by the Cajuns, the dish probably has earlier roots from the Native Americans that lived in Louisana before European settlers came in.

Whatever the history, you’ll find this recipe on Cajun menus throughout Louisana, its simple ingredients providing a homey, sweet and spicy balance.

The dish starts with celery, onions, and red bell pepper cooked down in melted butter, giving rich colors and adding sweet, earthy flavors. Fresh corn is cut deep from the cob, which is also scraped to get the starchy corn juices out, and then added to the pan along with Cajun spices.

If the corn is a bit on the dry side, the chef adds milk or heavy cream to keep the creamy texture. Together, these ingredients are all cooked down and served as a side.

Of course, there are some great modifications to this dish that bring interesting flavors to the table. The corn can be grilled rather than boiled to add a smoky element. Thinly sliced bacon can be fried and then vegetables sautéed in the bacon fat for a bit of extra salty, fatty flavor.

Whatever is added to the dish, the final product is an amazing colorful, richly flavorful side that goes with so many main dishes.

8. King Cake

Cajun foods are often seasonal, based on fresh, local ingredients that are only available at certain times of the year. Though the ingredients of king cake are available all year round, this Mardi Gras special is only available at the start of Carnival, January 6th. In fact, king cake gets its name from the biblical story of the three kings, who brought baby Jesus gifts after his birth.

Hidden inside the delicious cake rests a small plastic baby representing the baby Jesus, a tradition that might seem quite bizarre, but if you find the baby in your slice, you know it’s your turn to buy the king cake for the next party.

The cake itself is made from a soft bread, which can be described as a mix of cinnamon roll and coffee cake. On the outside, the cake is iced with the colors of Mardi Gras, purple, green, and gold.

You can find the cake in its traditional form, with only the frosting and cinnamon providing the sweetness, or you can find the more decadent alternative that is stuffed with all kinds of delicious ingredients such as cream cheese, jam, and other amazing flavors.

Though the cake is only served during Mardi Gras season, you can still order tons of flavors from local bakeries that ship around the United States.

9. Beignets

A dessert closely associated with a visit to New Orleans, beignets are French-style pastries. The beignet starts as square-shaped dough which is deep fried until puffed full of air, giving you a light, fluffy pastry. Though they’re served throughout the country and known around the world, they’re most common in the French Quarter.

Don’t wear black when you visit any of the Cafe du Monde locations in New Orleans, as these pastries are topped with a generous pile of powdered sugar that gets all over the clothes of even the most veteran beignet eater.

Though a simple dish, this pastry is a staple of New Orleans, and goes amazingly with cafe au lait – coffee with steamed milk.

Recently, Louisianians have experimented with beignet fillings. Some include sweet ingredients such as fruit jam, chocolate, and others. But, interestingly, some restaurants, such as Get Stuph’d in New Orleans, offer delicious savory fillings such as crawfish and cheese or hot sausage.

10. Pralines

Though pralines were introduced to New Orleans by the French, they were brought by Ursuline nuns not the Acadians. These sweet delicacies were a part of marriage tradition, as the nuns would teach women how to cook them from scratch as preparation for family life.

The traditional recipe for pralines was a mixture of lots of sugar, vanilla, and almonds, which were ground into a paste and shaped into a cookie. Like other Cajun foods on this list, the recipe was adjusted to incorporate local ingredients.

Cajun pralines use brown sugar, cream, a pinch of salt, and the key substitute, pecans. Pecans are a popular nut in southern cooking, especially in sweets, as their sweet, buttery flavor pairs perfectly with sugar and other traditional sweet spices.

Though Cajun pralines are shaped like cookies, their consistency is more like a hard fudge or marzipan. This dessert is a creamy, caramelized coating perfectly balanced by the crunchy butteriness of pecans.

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Related: Oven Baked Cajun Pork Ribs w/ Potatoes & Garlic Sauce
Related: Baked Chicken Wings, Cajun Roasted Potatoes and Spicy Pineapple Salsa
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The post 10 Most Popular Cajun Foods in the Southern US appeared first on Chef's Pencil.

With influences from England, Scotland, France, America, and Indigenous nations, the cuisine of the True North is a giant cultural poutine of distinct delicacies that range across the country.

But there’s one overriding national gastronomic symbol: maple syrup. No, it doesn’t go in everything sweet, but it does symbolize Canadians’ love of sweet treats.

Here are some of the best desserts and sweets that Canada has to offer.

1. Nanaimo Bars

Possibly the most famous of Canadian desserts, this no-bake treat is named after the city in British Columbia where it originated. Simply made from a coconut-graham cracker-nut crust, custard filling, and chocolate ganache topping, its’ gooey sweetness is world-renowned.

2. Butter Tarts

To raisin or not to raisin? That is the hot debate when talking about butter tarts, debatably Canada’s other most famous dessert. Many say there is hardly anything more Canadian than these tarts made of butter, sugar, syrup, egg, and, depending on what side of the debate the chef stands, possibly raisins in pastry.

So contentious are these sweet delights that even the humble tart’s history and status as a Canadian icon is subject to differing opinions. Regardless of where you fall in these debates, these sweet treats are a delicacy worth trying.

3. Bannock

Every nation has a flat bread, but this version originates from Scotland, brought over by Scottish fur traders, and has become a quintessential indigenous food. It’s a simple bread with a wide variety of flavor options and can be baked or fried. Baking results in a heavier, filling bread, while frying makes it light and fluffy. Either way, it’s delicious.

4. Timbits

What started as a simple doughnut treat in Tim Horton’s humble donut shop, and named after the legendary National Hockey League player of the same name, grew to become an internationally known treasure with a multi-billion dollar franchise.

Timbit even features in the dictionary now as a noun defined as “trademark Canadian. a small, spherical cake of sweetened dough, cooked in hot fat.” With loads of flavor options, these treats are iconically Canadian.

5. Beaver Tails

Is there any animal more Canadian than the beaver? Probably not, so of course it merits a dessert namesake in the shape of its flappy tail.

Kind of a cross between bannock and a doughnut, the beaver tail is the ultimate warm skate shack treat, deep fried and crispy outside and soft and chewy inside, covered with cinnamon and sugar, Nutella, or myriad other delicious flavor options. Oh Canada!

6. Blueberry Grunt

The blueberry goodness of this dessert could make you grunt in delight, but the name actually comes from the grunting sound the blueberries make while cooking under the soft, biscuit or dumpling-like dough.

Though traditionally made with blueberries, which are in abundance in the summer, this stove-top cobbler can also be made with strawberries, saskatoon berries, or rhubarb.

7. Date Squares

The date is possibly one of the most delicious, nutritious yet underrated fruits around. Sandwich cooked dates between two layers of a crumbly oat base and topping, and you have a delicious treat that is almost too healthy to be called a dessert. 

Also known as Matrimonial Cake for symbolic and historical reasons of some debate, it is definitely a Canadian go-to for a quick and popular dessert or snack.

8. Newfoundland Snowballs

More a confection than a dessert, these no-bake treats are the top recipe from Newfoundland, as searched on the internet, and it’s clear why. Soft, fudgy, and chewy, these holiday treats are cooked on the stove-top, combining milk, chocolate, butter, and sugar, then mixed with oats and rolled in coconut. They are bite-sized deliciousness, try to eat only five! I mean, one!

9. Persian Rolls

Persians are a popular sweet roll found in Thunder Bay, Ontario, and named after a World War I General who was visiting when the inventor was making his dough. It’s a round or oval fried doughnut similar to a cinnamon bun but with a lightly sweet pink icing made of berries.

Which berries, however, is debated to this day. Invented in the 1940s, the recipe is still the same and relatively secret, so you’ll have to travel to Thunder Bay to sample one. It is worth the trip, though.

10. Flapper Pie

If you love cream pies, you will love flapper pie. Once a staple in homes on the Canadian prairies, not so much today, it is delicious and very easy to make! It was invented in the flapper era, hence its name, and is a light dessert made with a classic graham crumb crust, filled with yummy vanilla custard, and topped with light meringue.

It is extra soft and will likely fall apart when you cut, dish, or eat it, but that’s ok, it all comes together in the flavor!

11. Pouding Chômeur

While the word chomeur means unemployment in French, this dessert is rich with sweetness and warmth. It was invented by Québécois factory workers during the Depression, who used stale bread as the base and poured over a custard made with maple syrup.

The custard syrup sinks through the bread to the bottom while it bakes, resulting in a creamy, soft, and sweet bread pudding. Bon appétit!

12. Tarte au Sucre (Sugar Pie)

A sweet tooth’s heaven, this traditional pie’s main ingredients are sugar and maple syrup. To make it even better, add butter and cream, some salt and vanilla for flavor if you want, and top it with a flaky pie crust.

This pie is a favorite either on its own or with ice cream or whipped cream.

13. Ice Cream

You wouldn’t think that a country with six or more months of winter in some cities would love ice cream, but this sweet is so popular that Canada has come up with two of their very own flavors that you’ll have a hard time finding anywhere else in the world. 

Tiger tail (or tiger tiger) mixes orange ice cream with black licorice ribbons to create black stripes, hence the name. On the east coast of Nova Scotia especially, you will find moon mist ice cream, an unusual, but delicious blend of banana, grape, and bubblegum that creates a beautifully colorful swirl that has inspired other foods, yarn, and even hair colors.

14. Tire sur la Neige (Maple Taffy)

When you think of Canada, two of the first things that may come to mind are snow and maple syrup. Well, mix the two together and you have tire sur la neige. Pour maple syrup on snow until it’s thick and gooey, then roll it up on a popsicle stick, and voila, maple taffy!

15. Maple Syrup anything

Besides tire sur la neige, basically anything made with maple syrup is a winner in Canada. You can find recipes for just about anything, pancakes, pies, cupcakes, cookies, candy, toffee, fudge, etc. You can sometimes get away with maple flavored syrup in these recipes, but nothing beats authentic maple syrup from the sugar maple tree.

16. Grandpères (Quebec style maple syrup dumplings)

Oh, you can also find maple syrup dumplings, so soft that grandpa doesn’t even need teeth to eat them. Grandpères (grandfather) are made with butter or, if you want to be authentic and aren’t vegetarian, make pork rinds, then use the leftover lard for the dumplings. Then, naturally, you smother them in maple syrup.

17. Saskatoon Berry Pie

In the few, short months of the Canadian summer, you can find all sorts of delicious berries. Saskatoons, however, are actually a pome fruit and not a berry! These fruits are super high in antioxidants, vitamins, and other nutrients, which is likely why they use to be used as medicine.

Similar looking to a blueberry, saskatoons have a sweet, nutty flavor, which makes this pie, originating on the Canadian prairies, a unique favorite.

Sadly, the habitat for saskatoon berry bushes is being lost to urbanization, so the berries are becoming very rare. If you ever get a chance to experience this truly Canadian dessert, consider yourself lucky!

18. Figgy Duff

This traditional Newfoundland steamed pudding in a bag gets its fun name from two old Cornish colloquialisms: figgy, meaning raisins, and duff, meaning pudding or dough.

Breadcrumbs, raisins, brown sugar, molasses, butter, flour, and spices are steamed in a bag alongside the Sunday dinner vegetables until it’s a bread-like consistency. Top it with maple syrup, whipped cream or custard. The Figgy Duff is such a beloved Newfoundland dessert that a Newfie rock band even named themselves after it.

19. Moosehunters

Let’s be a bit liberal with the word dessert shall we, so we can talk about some of Canada’s best candy and confections as well?

Sometimes called Fat Archies, Ginger Giants, or Pubnico cookies after the city in Nova Scotia, these cookies go by so many names that you know they must be good if everyone is trying to make them theirs.

A visit to Pubnico’s Historic Acadian Village will get you these freshly baked cookies every day. A load of molasses makes them soft, chewy, and hearty tasting, sometimes zhuzhed up with cocoa powder or icing. They don’t need it though, the original recipe stands the test of time.

20. Ganong Chocolates and Candy

Established in 1873, Ganong Brothers is Canada’s oldest candy company and has a series of accomplishments under its belt. In 1895, they invented their signature candy Chicken Bones, a pink, cinnamon flavored hard candy filled with bittersweet chocolate; they made the first Canadian lollipop in 1895; in 1909, they were the first to wrap and sell milk chocolate nut bars, which is still in production today under the name Pal-O-Mine; and, in 1932, they were the first in North America to introduce heart-shaped boxes for chocolates.

A family-owned company from the outset until 2008, when it hired their first CEO from outside the family, this company is a beloved part of Canadiana.

21. Morden’s Mints

Another famous Canadian confectioner and chocolatier is Morden’s from Winnipeg, Manitoba. Their signature treat is Russian Mints—premium milk chocolate filled with a smooth mint filling.

These mints are so melty and delicious, they won Best Chocolate Piece at the 1984 New Orleans World Fair from over 300 competitors, and they are still a favorite among Winnipeggers today.

22. Coffee Crisp

Add a foamy coffee cream between layers of vanilla wafers and coat it in milk chocolate and you have this iconic Canadian chocolate bar which is over 80 years old. Canadian expats all over the world, and even some Americans, lament the fact that it is not found anywhere else except in Canada, showing just how loved it is.

23. Laura Secord Chocolate

In 1913, a small candy store opened in Toronto named after Laura Secord, the Canadian heroine who helped the British win the War of 1812. The shop had no relation to her at all, and, in fact, most Canadians know the Laura Secord chocolate and ice cream shops better than they know of the woman.

Since then, Laura Secord has grown to over 100 shops and has become Canada’s largest and most-well known chocolatier with over 400 products.

24. MacKintosh Toffee

Originating from Halifax, Nova Scotia in 1890, John MacKintosh and his wife, Violet, wanted to make their own specialty toffee. What they created was a timeless, memorable cross of English butterscotch hard candies and American soft caramel to create a delectable treat that starts off hard and softens as you eat it.

Either soften it first and take a bite, or ‘smack the Mack’, breaking it into smaller pieces. Either way, eating delicious candy is always fun.

25. Jos Louis

Pronounced ‘Joe’, this is no relation to the American boxer Joe Louis but is named after Joseph and Louis Vachon of the Vachon company, which created this confection in 1932. These snack cakes filled with cream are coated with a milk chocolate shell and made with red velvet cake, before red velvet was even a thing.

If you enjoyed this article check out our story on the best Canadian foods, a combo of sweet and savory.

The post Top 25 Canadian Desserts & Sweets w/ Recipes appeared first on Chef's Pencil.

As the second largest country in the world, Canada is home to hundreds of different foods and traditions. The 10 provinces and three northern territories each have their own signature dishes and ethnic influences. Here’s the 20 dishes and ingredients that stand out as Canada’s most popular foods!

1. Butter Tarts

The first butter tart recipe in Canadian history dates back to the year 1900 – and since then, they’ve stood the test of time. Although butter tarts consist of just a few simple ingredients, there is always a lively debate in Canadian households over whether to include nuts or raisins.

Butter tarts can be found in home kitchens from coast to coast, with recipes often passed down from generation to generation, making the butter tart one of Canada’s most prolific desserts!

2. Montreal Smoked Meat

This kosher-style deli meat is a staple of Quebecoise cuisine – you really can’t go to Montreal without trying it!

Montreal smoked meat is a cured meat, marinated in a spice blend for over a week and then hot smoked. Although it is similar in taste and texture to corned beef or pastrami, the process and cut of meat is very integral to Montreal smoked meat. Typically served on rye bread with mustard and pickles, every sandwich lover should head to Schwartz’s deli in downtown Montreal to try this delicacy.

3. Ketchup Chips

In England, they’re called crisps. In Canada, wispy, fried potato slices are called chips and they’re often covered in ketchup seasoning! Ketchup chips are something you can only find in a Canadian grocery store, and they are as delicious as they sound.

They’re tangy, slightly sweet, with a hint of sour and all that tomato-y goodness that goes along with everyone’s favourite condiment!

4. Salmon

Since water surrounds Canada on three sides, you can imagine that seafood and fish are a huge part of our costal life.

British Columbia is famous for its salmon, and Canadians love their cedar plank Pacific salmon. But it doesn’t stop there. In the Maritimes, sockeye salmon is popular and is used for cold-smoked salmon, gravlax and salmon jerky… which is another Canadian delicacy!

5. Nanaimo Bars

Nanaimo, BC is such a beautiful place it has a dessert named after it! Original Nanaimo bars can be identified by their pale yellow custard center surrounded by a coconut and nut wafer base and a layer of chocolate ganache on the top.

But many renditions of this popular dessert have been attempted, including peanut butter, pistachio, mint, and more.

6. Poutine

Another dish you can’t miss when you go to Quebec is poutine! Many people would say that this is the most popular Canadian dish, and what’s not to love?

Fresh cut fries, piping hot gravy, and melty cheese curds! A good poutine should have ‘cheese that squeaks’, which indicates real cheese curds – which is very integral to a proper poutine. They eat this dish year round and countrywide in Canada – at food trucks, greasy spoons, high-end restaurants, festivals, cafes, and fast-food chains.

Many people would say that this is the most popular Canadian dish.

Although the ingredients of poutine generally stay the same (potatoes, brown gravy, and curds), chefs around the world have adapted the humble poutine to include things like lobster, oysters, curry, and more.

7. Timbits

Canadians eat over 1 billion doughnuts a year – which wont surprise if you’ve driven through any major Canadian city as there is a doughnut shop on almost every city block.

The most popular of which is Tim Hortons – a household name for certain! If you’re Canadian, you have no doubt been through a Tim Horton’s drive-thru, tasted a double-double, known someone who has worked at Tim Hortons, and probably ordered at least one box of Timbits.

These classic doughnut holes come in chocolate, powdered sugar, honey dip, old fashioned, and more, and they are a staple of Canadian culture.

8. Tourtéire

Tourtéire is both the name of this dish and also the name of the vessel it is made in. Some version of Tourtéire is made all over Canada, with various different ingredients used depending on where you are. This meat pie is typically served over the holidays and almost always has a double crust made of a savory, flaky pastry.

In Quebec, where it is most well known, it is generally made of pork, beef, and/or veal flavored with clove and cinnamon. In Acadia, it is often made with just pork, sometimes baked in smaller, individual portions, and is called Petits Cochons (Little Pigs).

9. Lake Fish

Canada is famous for its beautiful coast on both the east and west, but it is also the home of several of the Great Lakes, most of them in southern Ontario.

Yellow perch and pickerel are two of the most common fish from the Great Lakes, but there are plenty of types that are fished year round in the north, via ice fishing.

Lake fish is sometimes salted, cured or smoked, and in summer is often found on patios, lightly battered or breaded.

10. Peameal Bacon

William Davies, a Canadian pork packer from England, is credited for popularizing peameal bacon in Canada. Peameal got its name because it was originally rolled in ground yellow peas to extend shelf life, although it is now almost exclusively rolled in corn meal.

A peameal sandwich on a dinner roll is a popular Canadian snack, especially in Toronto, Ontario.

11. Lobster Roll

Lobster is to the east coast of Canada as cheeseburgers are to America. The Maritimes consist of four provinces, each one with their own seafood industry.

Prince Edward Island is famous for its lobster – often boiled or steamed in sea water and served with butter, or on a crusty bun with mayonnaise.

12. Muktuk

Hailing from the Inuit communities in northern Canada, Muktuk is made from the blubber and skin of a bowhead or beluga whale, or sometimes narwal.

Muktuk is something many Canadians have never tried, but if you live in one of the territories or in a northern region of the country, then this is likely a staple of your diet. Muktuk is often served raw, but sometimes is fried and served with soy sauce.

13. Hawaiian Pizza 

Although you may be surprised to see this Italian food on a list of popular Canadian foods, Canada has two claims to fame when it comes to pizza! First, the Hawaiian pizza (pineapple, cheese, and ham) was invented in Chatham, Ontario!

Also, we have our own pizza topping named after us: Canadian Pizza… which consists of cheese, bacon, pepperoni, and mushrooms!

14. Montreal Style Bagels

While it is true that New York City is much more famous for them, Montreal has certainly made a name for itself in the world of bagels!

Montreal style bagels are smaller, thinner, and often more dense than a typical bagel, and sometimes sweeter. This is because they are often boiled in a water bath sweetened with honey or malt before baking, and then they are always baked in a wood-fire oven (often in full view of the customers!), which gives them a crunchy outer crust.

15. Donair

A typical donair is made from shaved meat in a pita, with vegetables and some kind of zesty sauce. The east coast Canada donair, made famous in Halifax, is made with a signature sweet sauce: garlic, vinegar, sugar, and condensed milk!

This dish is so popular in Nova Scotia, it has been named their official food since 2015.

16. Flipper Pie

This national treasure is made in households all over Newfoundland in the months of April and May, when the annual seal hunt takes place. Flipper pie varies based on who you ask, but for folks from Newfoundland and Labrador, this is a dish that cannot be missed!

17. Beaver Tails

These fried pastry pockets are named after their resemblance to a beaver tail! They are usually sweet and come with maple syrup or powdered sugar, but are sometimes savory. There is a whole chain that originated in Killaloe, ON called BeaverTails, where that’s all they sell!

18. Foraged Food 

So much of Canada is covered in forest, it is an excellent place for foraging: mushrooms (famous in BC and Ontario!), berries (Saskatoon berries, wild strawberries, juniper, and more!), ramps and fiddleheads. All these foods are staples of the Canadian food landscape.

Also, game meats are incredibly popular in Canada – especially in northern parts and in the Prairies. Venison, moose, and duck… and of course… caribou stew!

19. Caesar Cocktail

Although not technically a food, the Caesar cocktail often has enough accompaniments to be considered a light lunch.

This iconic Canadian cocktail is typically vodka based, but sometimes contains gin or tequila. It is topped with Clamato juice and served in a celery-salt rimmed glass. Garnishes include celery sticks, bacon strips, pickles, olive skewers, pickled onions, hard-boiled eggs, seafood, onion rings – sometimes even a mini hamburger or ribs!

20. Maple Syrup 

We’ve saved the best, most popular Canadian food for last! Maple syrup is what Canada is best known for, and there’s no surprise why! Home to millions of maple trees, the maple syrup industry thrives in all areas of the country. Locals use this to top pancakes, waffles, and French toast, or to sweeten just about anything. Pretty sweet, eh?!

Maple syrup is what Canada is best known for.

If you enjoyed our story on Canadian foods, check out our article dedicated to the best Canadian sweets and desserts.

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We’ll take you through the Big Easy’s best traditional savory and sweet treats, and even take a stop at the local bars to try the best cocktails the city has to offer! Let’s discover some of the most famous New Orleans foods.

Savory dishes

1. Gumbo

Nothing explains New Orleans quite like gumbo. Defined as “a mixture, melange,” gumbo is essentially a pot of whatever was leftover. This less-than-elegant description does no justice to what this amazing New Orleans dish is today, although there is much contention about what makes a real gumbo recipe. 

Claiming both French and West African roots, gumbo is classified as a stew. It starts with simmering a roux of butter and flour, then adding the New Orleans’s “holy trinity” of flavor, green bell pepper, onion, and celery.

Next comes garlic, Cajun seasoning, andouille sausage, and chicken or seafood, depending on preference, and now the gumbo starts to come to life. Finally, top it off with a thickening agent, either gumbo File or okra.

Gumbo is eaten all year round, but you’ll definitely smell those amazing flavors around the city whenever the temperature drops below 70 degrees.

Best places to get gumbo in New Orleans:

Dooky Chase: This iconic New Orleans restaurant is known for amazing fried chicken and, of course, gumbo. Leah Chase, the world-renowned chef and owner before she passed in 2019, is most famous for slapping President Barack Obama’s hand when he went to put hot sauce in his gumbo before tasting it. “You don’t put hot sauce in my gumbo,” she explained. 

Liuzza’s by the Track: This gumbo is filled to the brim with chicken, sausage, and seafood. The chef’s secret ingredient? He sautées shrimp for every order. You won’t find a heartier gumbo in the city.

2. Red Beans and Rice 

Red beans and rice is a New Orleans staple, reflecting the city’s Caribbean and West African influences. You’ll find menu specials featuring red beans and rice every Monday.

Why Monday? That was laundry day, and doing laundry used to take the whole day. Once the red beans are set to a simmer, they don’t need much attention for the next eight hours – so time to do the laundry. The clothes would be hung and the beans ready pretty much at the same time.

As with all good New Orleans food, red beans and rice start with the trinity of bell pepper, onion, and celery cooked down with Creole seasoning. Then you add whatever meat you want, ham hocks or sausage being the usual choice. Next, cloves, red kidney beans, and water and that’s when you leave it to simmer, stirring once in a while.

When the red beans are nearly finished, half of the beans are crushed against the side of the pot, creating the creamy consistency that makes this dish famous.

Best places for red beans and rice in New Orleans:

Mandina’s Restaurant: Mondays at Mandina’s are perfect! The restaurant offers a generous portion of rich, thick, and creamy red beans. It’s topped with your choice of veal cutlet, pork chop, or Italian sausage.

Napoleon House: Offered to Napoleon as a refuge when he was exiled from France, Napoleon House offers a history almost as rich as its food. Though Napoleon never made it, the French influence is obvious in the architecture and recipes.

Their red beans and rice, along with other New Orleans classics such as the Muffelatta sandwich, are some of the best the city has to offer.

3. Crayfish (Crawfish)

Like its larger cousin the lobster, crawfish was considered a poor man’s food (not unlike most of the food on this list). In fact, French-speaking Acadians who moved down from Canada to settle along the bayous brought along their lobster recipes, modifying them to accommodate crawfish.

Crawfish are delightfully salty and rich in Creole flavors. They are boiled in a large pot with a menagerie of seasonings, including lemon, onions, garlic, and Creole spices found in the famous “crab boil” you can buy at local supermarkets.

Crawfish boils are largely social, too, with newspaper-covered tables covered with crawfish, potatoes, corn, and whatever other goodies you want to add to the boil. The guest’s job is to peel the crawfish and sip the refreshing local beers.

Local tip: Check out neighborhood bars or breweries, such as Bayou Beer Garden or Urban South, on the weekend during crawfish season. Crawfish boils are usually a big undertaking, so these are usually bigger events and can happen a few times a week.

The best places to get crawfish in New Orleans (if you can’t get invited to a local crawfish boil!):

• Clesi’s Seafood Restaurant & Catering: One of the few places that boil crawfish during the season, Clesi’s also offers amazing seasonal seafood items such as fried and raw oysters, freshly caught fish, and tons of other dishes.
• Deanies’s Seafood: This is one of the more popular restaurants in New Orleans, and if there is no boiled crawfish on the menu, you will surely find Crawfish Etoufee, a rich buttery blend of the holy trinity, 

4. Po Boy

Po boys are a sandwich favorite with something to suit everyone, from vegans to picky eaters. Soft, flaky French bread stuffed to the brim with fresh local ingredients such as fried oysters, roast beef and gravy, fried shrimp, and even fried green tomatoes. 

Local tip: When your server or cashier is asking if you want your po boy “dressed,” that means with lettuce, tomatoes, pickles, and mayonnaise. Of course, you can ask them to leave out anything you don’t want, too.

Best places to get Po Boys in New Orleans:

Parkway Bakery & Tavern: Located just off Bayou Saint John, this neighborhood restaurant is considered to serve the best po boys in town. Your sandwich will come stuffed to the brim, with sauces dripping out the side. Don’t worry about making a mess, just enjoy.

Mother’s Restaurant: This is one of the most popular restaurants in the city, and you’ll find lines around the corner for lunch. Best to get there early to enjoy these amazing po boys!

Sweets

5. Beignets

Often described as “powdered sugar pillows,” these fritters are French-inspired fried dough, flash-fried on a high heat until light and fluffy, then covered with white powdered sugar. These are amazing for breakfast, a mid-day snack, or a post-dinner dessert. 

Local tip: Don’t wear black. Though you could save the glass of water served with them to clean the powdered sugar off your clothes.

Best places to get beignets in New Orleans:

Cafe Du Monde: This is probably the most famous name on the list, with locations in the heart of the French Quarter and in City Park. They sling out thousands of these puffy delicacies while also offering a variety of coffees, hot chocolate, and more. Open 24/7, too.

Get Stuff’d: A bit of a wild card pick here, Get Stuff’d combines the delicious classic beignet dough with sweet or savory stuffing. With fillings from brownie and walnuts to beef, onions, and peppers, you’ll find anything you’re in the mood for.

6. King cake

This delicious, seasonal pastry is named after the Biblical story of the three kings who bring gifts to the baby Jesus. With flavors similar to a cinnamon roll, this soft, flakey cake has yellow green and purple icing, the colors of Mardi Gras.

There is also a simple version, a cinnamon cake, but king cake comes stuffed with tons of flavor such as cream cheese and various fruit compotes!

The bad news? Technically, real king cake is only available during Mardi Gras season, which starts from January 6, known by locals as 12th Night, to the beginning of Lent, both Catholic holidays. If you’re in town during Mardi Gras, get as much king cake as you can!

Local tip: Inside king cakes are small plastic babies. Whoever gets the baby in their slice has to buy the next king cake for the party!

Best places to find king cake in New Orleans:

Manny Randazzo’s: This bakery is dedicated solely to king cakes and there are usually lines around the block waiting to get hold of one. They offer unique flavors such as pecan praline, apple, and so much more.

Dong Phuong: This Vietnamese bakery is open year-round, but they are busiest during king cake season. Their king cakes are huge, not the traditional ring shape, and are filled throughout. Additionally, their fillings are some of the freshest and most delicious the city has to offer.

They are so renowned, they won a James Beard Foundation award in 2018.

Famous New Orleans Cocktails

7. Sazerac

Story has it that Antoine Peychaud invented the sazerac in 1838, the first-ever cocktail. Throughout the years, the drink morphed into what it is today. 

A sazerac starts with a chilled rocks glass rinsed with absinthe. In a separate glass, a sugar cube is crushed up with three dashes of Peychaud’s Bitters, then American rye whiskey is added. Then the cocktail is poured into the absinthe-coated glass. Finally, a slice of lemon is twisted over the surface, then dropped in the drink.

• Sazerac Bar: It’s all in the name! The bar inside the Roosevelt Hotel is known for their classic New Orleans cocktails. 
• The Sazerac House: This bar starts with Peychaud’s Bitters, dashed on top of a sugar cube, then crushed.  

8. Ramos Gin Fizz

This is not a drink you want to order in a packed bar as it takes between three and five minutes to properly put together.

It was invented in New Orleans by Henry C. Ramos and is made with lemon and lime juice and orange flower water, which gives it the sour flavor, egg whites and powdered sugar, for the creaminess, and, of course, gin to finish it all off. The longer it is shaken, the frothier the Ramos Gin Fizz becomes. 

• Bar Tonique: This craft cocktail bar makes amazing drinks, all from scratch. You’ll have to be patient while they fix up your drink, as they’ll freshly squeeze the lemons and limes and crack open an egg right in front of you, but the wait is worth it!
• Carousel Bar: This bar is a must-visit no matter what you order! Located in the historic Monteleone Hotel, this bar slowly rotates as guests sit in carousel-themed seats. They’re known for the New Orleans-specific cocktails, too.

Final Thoughts

This list covers just eight of the best New Orleans-made food and drink. But this unique city has so much more to offer! Don’t forget to visit some amazing local music halls for traditional and modern jazz, Mardi Gras exhibits, and all kinds of local festivals around the year! Happy exploring!

Related: Most Famous Foods in Florida

Related: 29 Quintessential American Foods

Related: Best Fine-Dining Restaurants in New Orleans

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With the Gulf of Mexico to the West coast and the Atlantic Ocean to the East, the waters and its climate give way to unique characteristics that are perfect for harvesting fresh seafood. Citrus fruits and seafood are synonymous with Florida culture and are the hallmark of its cuisine and many of its iconic dishes.

Beyond these two ingredients, Florida’s cultural diversity runs deep due to waves of immigration from many different countries. 

Jaun Ponce de Leon is credited as being the first European to reach Florida when he accidentally stumbled upon the mainland of North America in a private expedition from Puerto Rico in 1513. He colonized the land, which was already inhabited by Native Americans, for Spain. He named the area, which he thought was an island, Florida because of its lush and florid vegetation.

Native American heritage is still visible in Florida to this day, mainly through descendants of the Miccosukee and Seminole tribes. The Miccosukee have a small village near the Everglades, where they can be found serving up traditional fry bread, a sweet and chewy bread that is reminiscent of a heavy donut, that gives locals and tourists alike an authentic glimpse into life before immigration changed the landscape.

1. Oranges & Freshly Squeezed Orange Juice

The official fruit of Florida, the orange, is by far the most notable fruit that the state has to offer. The orange became the official fruit in 2005, with orange juice becoming the official beverage much earlier in 1965.  

Ninety percent of oranges harvested become juice and while a glass of freshly squeezed OJ is a must if you’re visiting, a popular and frostier treat one must try is a citrus swirl. Orange juice and farm fresh cream are frozen together and served in a wafer cone, producing flavors similar to a creamsicle. Notable fruit crops do not stop at oranges.

2. Strawberries

Hillsborough county, outside of Tampa, is known as the strawberry capital of the world and is second in production of strawberry crops right behind California. Plant City hosts a notorious annual strawberry festival, where strawberry shortcake is a must eat treat.

3. Watermelon and Kumquats

Pasco County is ranked first in watermelon production in the nation and St Joseph, Florida claims the title of kumquat capital of the world. Kumquats are the only citrus fruit that can be eaten skin and all and resemble an orange but are much smaller in size. Typically a kumquat is the size of an olive and pairs well with Florida’s abundant fresh seafood. 

4. Florida Fish Sandwich

Some of the highest quality seafood is harvested in Florida’s waters. Grouper, snapper, mahi-mahi, and flounder are some of the fish coveted around the United States.

A Florida fish sandwich is a humble yet special dish that celebrates the freshness of fish found in the area and is served either grilled or fried.

5. Stone Crabs

Stone crabs, which are unique to the state, are a true iconic delicacy. They differ from regular crabs in that only the claws are harvested, with the crabs themselves being thrown back into the water where they regenerate. The meat is tender and sweet and, more often than not, served chilled with a sauce made with mustard.

6. Conch Fritters or Salad

Conch, akin to an oversized sea snail, is another delicious ingredient and seafood found around the Florida keys. Key West natives, known as conchs, have many preparations for this ingredient, from ceviche to chowder to fried fritters. 

Conch is a favorite seafood that can be harvested in the tropical waters of the Caribbean Sea and Gulf of Mexico. It counts as one of the most popular foods in the Caribbean. It’s hugely popular in neighboring Bahamas, as well as Bermuda, Cayman Island, Grenada and Belize.

Conch season opens in November and lasts until the end of April and everyone vies for the best fresh conch.

7. Key Lime Pie

Key West is also home to one of Florida’s most notable exports after oranges: Key limes. Key Limes are smaller, rounder, and have a signature tartness to them as well as a yellow juice. Key lime pie is usually made of a filling consisting of condensed milk, lime juice, and egg yolks, which is poured over a graham cracker crust and topped with a meringue made with egg whites. 

8. Cuban Food

As well as Key West, there are many notable culinary cities in Florida that are uniquely different, distinct and memorable. Miami is a must and boasts a large Cuban influence due to its proximity to Cuba.

If you want to eat like a local, you can start with chicharon, which is a snack made with pork skin, fried until it is crunchy and puffy, or try a Cuban sandwich (or cubano), which is aptly named.

Chicarons are also a popular snack in Spain and many of Spain’s former colonies such as the Philippines.

Cubano (Cuban Sandwich)

Another humble sandwich, the care and love given to each ingredient is what makes this one special. Roast pork, baked ham, Swiss cheese, pickles, and mustard are assembled on Cuban bread. It is deliciously memorable.

Caffeine is celebrated throughout the area where many enjoy cafecitos or Cuban coffee. This coffee is an extremely powerful and sweet dose of coffee that is served in an espresso cup.

For an additionally tasty treat, guava and cheese pastelitos, a Cuban influence, are popular in Little Havana. Pastelitos are a pastry with a sweet filling.

9. Mofongo

Miami’s Puerto Rican influence is reflected in Mofongo, which features fried plantains mashed together with salt, garlic, and olive oil. Mofongo is a popular dish in Puerto Rico and it’s usually enjoyed with a side of rice.

10. Ceviche

The Central and South American culinary influence is also reflected in the iconic dish ceviche, where raw fish is cured, or “cooked”, in citrus juices. It usually consists of onion, chili pepper, coriander, salt, and can include octopus, shrimp, tuna, mackerel, and squid and is usually served with tostadas. 

Ceviche is a popular food in Mexico, as well as Peru (probably home to the most famous ceviche recipe), Ecuador and Chile.

11. BBQ

Across the state is Tampa, which is a great place to experience barbecue. Locals love their grilling and smoking and it’s easy to see why in the warm weather.

The barbecue techniques employed in Florida are uniquely different to any other in the nation. Meat is usually smoked over oak in pits and slathered with hot mustard sauce that is signature to the area.

12. Deviled Crab

Deviled crab is also an iconic staple served for lunch or as a snack that makes good use of Tampa Bay and it’s access to fresh seafood. Fresh crab is mixed with green peppers, onions, garlic, red pepper flakes, and other spices, and then fried to make a croquette. It is typically served with a mayo-based sauce. 

13. Dole Whip

Further inland, Orlando is another well known city that pulls culinary influence from all over the state due its heavy tourist traffic. Universal Studios and Walt Disney World make this a popular destination where you can get all types of iconic Floridian cuisine. But something special to the area is Dole Whip, created by Dole Pineapple Company.

It is a soft serve and dairy free frozen dessert typically of pineapple flavor that has accrued a cult following.

14. Alligator Meat

Alligator meat, while not commonly used by locals, is another tourist favorite. Florida is one of only four states that allow hunting alligator. The tail meat is typically fried and many have described alligator meat as a bit like chicken.

You don’t have to travel to specific cities to see that immigration  has played a large role in the creation of Florida’s Floribbean cuisine, showcasing Florida’s diverse population. This distinct cuisine originated with the exploration of the New World by the Spanish and is heavily influenced by a melting pot of Latin American, African, European, Caribbean, and Asian cuisines.

Immigrants brought their culture and tradition to the state in several waves resulting in a cuisine that is heavily influenced by seafood and exotic spices.

It is generally a healthier cuisine than other fat laden and meat heavy diets found throughout the US. Healthier cooking methods as well as lighter ingredients such as seafood, fruit, and fragrant spices are mainly used. 

While local Floridian dishes aren’t as spicy as their Caribbean counterparts, hot peppers are widely used and the heat is moderated by tamer ingredients such as lemongrass, ginger, honey, rum, almonds, key limes, coconuts, mangos, and papaya.

15. Red Conch Chowder

Red conch chowder is a must try. This chowder is light, fragrant, and brothy with a rich history. You can usually find it paired with old sour sauce, which is worth the trip alone. Besides pairing the sauce with chowder, locals also use it as a salad dressing or as a sauce for raw seafood. It is made mainly with key lime juice and salt. 

Florida is a culinary paradise of cultural influence and fresh ingredients that make it easy to see why it is the number one visited state in the United States. 

16. Scachatta Pizza

Scachatta pizza is a Cuban-Sicilian pizza that can be found only in Florida. Tampa is particularly famous for having the best Scachatta pizza in Florida.

This pizza is famous for the corn cassava flour added to the dough. Sometimes the dough is made with eggs, as well, making it even richer. This pizza has a thick crust and the tomato sauce includes extra spices and ground beef. Delish!

Related: Best Culinary Schools in Florida
Related: Most Popular Cajun Foods in the Southern US
Related: Most Iconic Food & Drinks in New Orleans

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From classic southern comfort food to fresh seafood and barbecue, there’s no shortage of tasty dishes to try in South Carolina.

The state’s food has been heavenly influenced by a variety of cultural and historical factors over the centuries. Its cuisine is a unique blend of African, European, and Native American culinary traditions, which have been shaped by geography, climate, and social history.

For example, the coastal areas of South Carolina provide a bounty of seafood, including shrimp, crab, and oysters, which are used in many traditional dishes. The fertile soil of the state’s Lowcountry region also provides an abundance of fresh vegetables, such as collard greens, okra, and sweet potatoes.

One of the most significant influences on South Carolina food is the Gullah-Geechee culture, which developed along the coastal areas of the state. The Gullah people were enslaved West Africans who brought their own culinary traditions to South Carolina, blending ingredients available in the region with their cooking techniques .

So what types of food might you expect to find during a trip to South Carolina? See the list below. Just don’t blame us if you get hungry checking it out. 

1. Chicken Bog

For at least a century, this appetizing one-pot dish has been satisfying tastebuds throughout South Carolina, particularly in the state’s coastal regions. Chicken, smoked sausage and rice serve as the main ingredients, with salt and pepper often added to enhance the flavor. 

Some of the most well-known areas for chicken bog include the towns of Loris and Galivants Ferry, which host annual chicken bog festivals and cooking contests. However, the dish can be found throughout the state, from local restaurants and food trucks to home kitchens and community events.

So how did chicken bog come to be? To be honest, that’s a bit of a mystery. The dish is believed to have been influenced by African, Native American and European cooking traditions. This hearty meal, which has been a South Carolina favorite since at least the 1920s, is similar to other one-pot rice dishes found in many cultures, such as jambalaya and pilaf. 

According to Coastal Carolina University, the chicken and seasoning that make up the meal are meant to mirror the humid, swampy Horry County environments of Myrtle Beach, Conway and Loris, S.C., with the “bog” signifying a stewed texture.

2. Palmetto Cheese

Palmetto Cheese is a homestyle pimento cheese and a must-try for anyone visiting South Carolina. The brand was founded in 2006 by Brian and Sassy Henry in Pawleys Island, a small coastal town in the Lowcountry.

In the early days, the Henrys sold their Palmetto Cheese at local farmers’ markets and grocery stores, where it quickly gained a following. Over time, the brand expanded its distribution to other parts of the state and the Southeast, making it more widely available to consumers. 

A beloved staple of Southern cuisine, the main ingredients of pimento cheese are shredded cheese, pimentos and mayonnaise. It’s commonly served as a spread for crackers, sandwiches and vegetables. It can also be used as a dip for chips or as a topping for burgers and other grilled foods. 

While the true origin of pimento cheese is somewhat debated, it is widely accepted that South Carolina perfected it. 

3. Barbeque Hash

Barbecue hash is another popular dish unique to South Carolina, and it’s been around for a while. In fact, the Abbeville Press and Banner published several accounts of hash being served at community barbecues as far back as the 1850s, according to Greenville native, Robert F. Moss. 

This dish is typically made with finely chopped or shredded pork that has been slow cooked in a barbecue pit or smoker until it is tender and flavorful. The meat is then mixed with a sauce made from a combination of ketchup, mustard, vinegar, spices and often includes diced onions and cheesy macaroni. It is also a staple at many local barbecue restaurants and is often served at community events, including church fundraisers and outdoor festivals.

While the exact origin of barbecue hash in South Carolina is unclear, it is believed to have originated from the state’s long tradition of slow-smoked barbecue, which dates back to the 19th century. Over time, cooks began to experiment with new ways to use leftover barbecue meat, which eventually led to the creation of barbecue hash as a distinct and beloved dish in the state’s culinary landscape.

4. Boiled Peanuts

Considered the “caviar of the South,” boiled peanuts have served as South Carolina’s official state snack since 2006. Introduced first by West African slaves, South Carolinians have been enjoying boiled peanuts for a long time – since at least the US Civil War.

During the War Between the States, as the war was known, Confederate soldiers often lacked bread or meat, so many times they would turn to peanuts. Soldiers would roast or boil peanuts over campfires, adding salt as a preservative, the National Peanut Board reports.

In the early 20th century, boiled peanuts became a commodity in South Carolina, especially for people who called rural areas home. That’s because they were a cheap and easily accessible source of protein and other nutrients, and they were often sold by street vendors and at roadside stands. 

Prior to consumption, peanuts are typically immersed in boiling water for about an hour while still in the shell. Salt can be added to the water as desired to boost the legume’s taste. Once done, simply crack open the shell and enjoy the meaty treat inside. 

5. Duke’s Mayonnaise

If you were to go to any South Carolinian home and open the refrigerator, you’re likely to find it stocked with Duke’s mayonnaise. While similar condiments exist, true natives accept no alternatives. It would just be blasphemous. 

Eugenia Duke, an entrepreneur from Greenville, SC, who began selling sandwiches made with her homemade mayonnaise to army canteens during WWI, created her popular mayonnaise brand in 1917. 

It quickly gained a following and became a popular condiment throughout the southern United States. She went on to start her own business, selling her mayonnaise and other sandwich spreads, which eventually became the Duke Sandwich Company.

Today, Duke’s is owned by the C. F. Sauer Company and continues to be a beloved brand of mayonnaise in the South. Its distinctive tangy flavor and creamy texture make it a popular choice for sandwiches, salads and other dishes.

6. Collard Greens

South Carolina not only ranks No. 1 in the nation for collard green production, but the leafy green vegetable is also the official state vegetable.

Most people cut the leaves into small pieces and boil or slow cook until tender. To enhance the flavor, salt, pepper and small pieces of meat such as bacon are often added. 

The exact origin of collard greens in South Carolina is difficult to pinpoint since the vegetable has been cultivated and consumed for centuries in many different cultures. It is believed that collard greens were first introduced to the southern United States during the colonial period, likely through the slave trade.

Collard greens are also believed to have been cultivated by Native Americans, who were growing them in the southern United States long before European settlers arrived.

Collard greens are a good source of several important nutrients, including vitamins A, C, and K, as well as calcium, iron, and fiber.

7. Hoppin’ John

Hoppin’ John is a traditional South Carolina dish made with black-eyed peas, rice and pork. It is often eaten on New Year’s Day for good luck. The first recipes for Hoppin’ John appear in cookbooks that date back to the 1840s, History.com reports.

It is believed that this delicious southern meal is a product of the Lowcountry’s Gullah culture. 

As far as the name of the dish goes, legend has it that an old man who sold rice and peas in Charleston walked with a hobble, which earned him the name Hoppin’ John, according to Discover South Carolina.

8. Frogmore Stew

Frogmore Stew is a traditional Lowcountry dish that originated in the coastal community of Frogmore, South Carolina. It is also known as Lowcountry Boil or Beaufort Stew.

The dish typically consists of fresh local seafood, such as shrimp, crab, or crawfish, sausage, potatoes, and corn on the cob, all boiled together in a large pot with a seasoning blend that typically includes Old Bay seasoning, hot sauce, and lemon. The ingredients are usually layered in the pot with the sausage and potatoes on the bottom, followed by the corn and then the seafood on top.

Once the ingredients are cooked, they are drained and served family-style, often on a newspaper-covered table for easy clean-up. The dish is typically enjoyed with buttered bread, cocktail sauce, and/or hot sauce, as well as cold beverages such as beer or sweet tea.

9. Shrimp and Grits

Shrimp and grits is a yummy dish enjoyed in South Carolina, particularly in the coastal areas where fresh seafood is abundant. The dish has become a staple of Lowcountry cuisine, which is known for its blend of African, European, and Native American influences.

The origins of shrimp and grits can be traced back to the Gullah-Geechee communities. The dish evolved from the traditional African dish of rice and seafood, which was adapted to include grits instead of rice, as grits were a more readily available staple food in the area.

10. Peaches

Although Georgia may get a lot of attention for its peaches, South Carolina grows over 30 varieties and ranks second in fresh peach production in the United States behind California, according to the South Carolina Statehouse. 

Peaches have been commercially grown in South Carolina since the 1860s. The state’s warm climate, fertile soil, and abundant sunshine create ideal growing conditions for the fruit.

Since 1984, the peach has been the official state fruit of South Carolina.

11. Cornbread

Cornbread is perhaps one of the most common daily breads in South Carolina that typically accompany and complete a meal. According to South Carolina Encyclopedia, Sarah Rutledge included 34 variations in The Carolina Housewife in 1847. 

Cornbread was originally made with cornmeal, which was ground from dried corn, and water or milk. The addition of other ingredients, such as eggs, buttermilk, and baking powder, was introduced later on.

The exact origin of cornbread in South Carolina is difficult to trace, as it is a quintessential American dish that has been a part of southern cuisine for centuries and has likely evolved over time.

12. She-Crab Soup

She-crab soup is a classic dish that originated in South Carolina and is traditionally served in Charleston. The soup is made with blue crab meat and roe, heavy cream, and a splash of sherry.

It is called “she-crab” soup because only female crabs are used to make it, as they are prized for their sweet and delicate flavor. 

The soup is typically served hot and garnished with a sprinkle of fresh parsley or chives. It is a rich and creamy soup that is perfect for a special occasion or a comforting meal on a cold day.

13. Benne Wafers

The history of benne wafers in South Carolina dates back to the colonial era when West African slaves brought sesame seeds to the region, according to Olde Colony Bakery.

The seeds were then used in cooking, including the making of benne wafers. The name “benne” comes from the Bantu word for sesame, which is still used in many African languages today.

Today, benne wafers remain a popular sweet treat in South Carolina and can be found in many specialty food stores and bakeries throughout the state. Some of the most well-known places to find benne wafers in the Palmetto State include the Charleston area, particularly in the city’s historic district.

Some popular brands that produce benne wafers in the region include Olde Colony Bakery and Callie’s Charleston Biscuits.

14. Hush Puppies

Hush puppies can be found on menus all over South Carolina, from seafood shacks to upscale restaurants.

They are typically made with a mixture of cornmeal, flour, buttermilk, eggs, and seasonings, and are deep-fried until crispy and golden brown. Hush puppies are often served with tartar sauce or other dipping sauces, and are a beloved part of Southern cuisine.

Some historians believe that hush puppies were invented in South Carolina by enslaved Africans who used leftover cornmeal to create a tasty and filling side dish. The fritters were originally called “red horse bread” or “corn dodgers” and were often eaten with fish or other seafood.

15. Stewed Tomatoes and Okra

Stewed tomatoes and okra are another traditional Southern dish that is particularly popular in South Carolina.

You’ll often find different variations of this soupy meal. Some people like to also include okra, beans and carrots and serve it over white rice. This simple yet flavorful dish is easy to prepare and can be enjoyed as a side dish or a main course.

Speaking of the state’s West African influence, okra is a staple food in West Africa and you’ll find it in many popular West African foods.

16. Carolina Gold Sauce

Carolina Gold sauce is a type of barbecue that is unique to the Palmetto State. This mustard-based sauce is often used as a marinade, dip, or finishing sauce for pork, chicken, and other meats.

The sauce is made with a base of yellow mustard, apple cider vinegar, and sugar, and often includes other ingredients such as Worcestershire sauce, hot sauce, and spices such as garlic, paprika, and cayenne pepper. 

The mustard gives the sauce a tangy and slightly sweet flavor, while the vinegar adds a tartness that helps cut through the richness of the meat.

17. Roasted or Fresh Oysters

Oysters have been an important part of South Carolina’s history and culture for centuries. Native American tribes living in the region long before European contact harvested and ate oysters, and early European settlers quickly followed suit.

Oyster season in South Carolina runs from September through April. If the month has an “R” in it, you’ll find fresh harvests, according to Discover South Carolina.

The state is also home to a number of oyster festivals, including the Lowcountry Oyster Festival in Mount Pleasant and the Bluffton Oyster Roast. These festivals celebrate the state’s rich oyster culture and offer visitors the chance to enjoy fresh oysters in a festive, outdoor setting.

Related: Most Popular Cajun Foods
Related: Florida’s Most Famous Foods
Related: Top 29 Traditional American Desserts

The post 17 Delicious Foods South Carolina is Famous For appeared first on Chef's Pencil.

Home of the National First Ladies’ Museum, the Rock and Roll Hall of Fame, and the Pro Football Hall of Fame, Ohio is a trophy case for some of the nation’s most beloved pastimes and historic relics. Ohio’s many attractions are not limited to sporting events and museums, however. This diverse and widely traveled state is also the home of impressive cuisine and dining opportunities.

Comprised of over eighty thousand farms, Ohio is one of the nation’s leading states in agriculture. Classic Ohio food is farm-to-table: hearty, rustic, and homegrown.

In addition, Ohioan cuisine is largely influenced by immigrant communities from Italian, Serbian, German, and Polish descent.

This midwestern melting pot is home to some of the best dishes in the country. Are you ready to take a bite out of the Buckeye State? Read further to learn which local Ohioan dishes you simply cannot miss during your next trip to Ohio.

1. Cincinnati Chili

If a famous and authentically Ohioan dish is what you desire, search no further than Cincinnati-style chili.

While chili is a generally popular dish throughout the United States of America, Ohio’s chili is unrivaled. Cincinnati-style chili takes an elevated approach to the classic combination of beef, beans, onions, tomato sauce, and chili peppers. Cincinnati chili involves topping a hotdog or a plate of spaghetti with a whopping portion of chili and shredded cheddar cheese.

Ohio’s chili is unrivaled.

The invention of Cincinnati chili can be traced to two brothers in the 1920s, Athanas “Tom” and Ivan “John” Kiradjieff. Tom and John Kiradjieff were Macedonian immigrants whose restaurant, the Empress Chili Parlor, served patrons and performers of the Empress Theatre in downtown Cincinnati.

Their family-owned and operated restaurant is the oldest chili parlor in the state, and it remains an important fixture in the Cincinnati food scene.

Though Cincinnati-style chili was initially influenced by Greek culture, today the dish is popular throughout the midwestern United States and is considered an all-American dish. Skyline Chili, the restaurant credited with keeping Cincinnati-style chili on the map, utilizes a secret Lambrinides family recipe which is rumored to include an unlikely chili ingredient: chocolate.

Since the opening of Nicholas Lambrinides’ first restaurant location in 1949, Skyline Chili has amassed a cult-like following in Ohio. Today, Skyline Chili has one hundred and sixty restaurant locations, expanding from Cincinnati, Ohio to cities in Kentucky, Indiana, and Florida.

2. Cleveland Polish Boys

Perhaps the most celebrated of Cleveland’s famous sandwiches is the Polish Boy, aptly named after the kielbasa, a Polish sausage, which is made from beef, pork, or a combination of both.

The Polish Boy consists of a kielbasa sausage link slathered in barbeque sauce, French fries, and coleslaw, slapped between two warm buns.

This mountainous sandwich was created in the 1940s by Virgil Whitmore, barbeque restaurant owner in the Mount Pleasant neighborhood. Whitmore invented the Polish Boy by making use of the ingredients he already had available in his restaurant kitchen.

The made-from-scratch sandwich was such a success that other Cleveland restaurateurs took notice and began to recreate and serve their own Cleveland Polish Boys. Today, the sandwich can be found in barbeque restaurants throughout the state and country, though the undisputed home and best place to order a Polish Boy is none other than Cleveland, Ohio.

3. Barberton Chicken

Named after the Ohio city where the dish was created, Barberton Chicken is a fried chicken dish served with coleslaw and hot rice– that is, rice which is cooked in spices and tomato sauce. Heavily inspired by Serbian cuisine, Barberton Chicken is cooked with Serbian-style spices.

Barberton Chicken, sometimes called Serbian Fried Chicken, can be traced to a Serbian restaurant called Belgrade Gardens in Barberton, Ohio. Belgrade Gardens was opened in 1933 by Serbian immigrants, husband and wife Milchael “Mike” and Smilka Topalsky.

The Topalskys found themselves in a dire situation during the Great Depression when they were forced to sell their family farm. With few alternative options, they opened their restaurant and began serving dishes from their home country, Serbia.

The Topalskys’ Serbian fried chicken, hot rice, and coleslaw was so popular that many other chicken restaurants in the Barberton area began copying their recipe, and the rest is history.

Today, there are four main Barberton Chicken houses– Belgrade Gardens, Hopocan Gardens, White House Chicken Dinners, and Village Inn Chicken (previously owned by the Serbian-American Milich family and called the Milich’s Village Inn)– whose combined locations serve over seven tons of chicken per week.

Hailed as the chicken capital of the world, Barberton, Ohio is the place to go if you are looking for a bona fide Ohioan dish that will give you a glance inside Ohio’s rich food culture.

4. Ohio Shaker Lemon Pie

For a dessert that is uniquely found in Ohio, try the Ohio Shaker Lemon Pie, a traditional homemade dish that stretches back to the country’s beginning and prevails in Amish kitchens throughout the state.

The Ohio Shaker Lemon Pie originated in the communities of the United Society of Believers in Christ’s Second Appearing, also called the Shakers, a small religious sect which was established in northwest England in the 18th century. In colonial days, the Shakers were known to be prolific gardeners, able to cultivate any fruit in Ohio’s climate– with the exception of lemons.

Lemons, therefore, had to be purchased and imported to Ohio. It is for this reason that the Ohio Shaker Lemon Pie is a wasteless fruit pie made with whole lemons, including the rinds.

Ohio has recently surpassed Pennsylvania as the state with the largest Amish population in the country. Holmes County, located in northeast central Ohio, is home to one of the largest Amish communities in the world– over 36,000 Amish people live throughout the towns of Holmes County. Because of the highly concentrated Amish communities in this region of the state, the Holmes County area is often called Amish Country.

Ohio Shaker Lemon Pies are commonly made and sold in Amish Country and in the Amish bakeries and restaurants located throughout the state of Ohio, and the old-fashioned pies are seldom available in other parts of the country.

The next time you find yourself searching for a traditional and distinctively Ohioan dessert, turn your attention towards the Ohio Shaker Lemon Pie, a pie whose flavorful taste is as exquisite as its history.

5. Candy Buckeyes

Made with peanut butter and chocolate, candy buckeyes are a popular Ohioan dessert that resemble the buckeye nuts of Ohio’s state tree.

These simple and delicious treats are commonly served at holiday gatherings and on game days for the Ohio State University Buckeyes, one of the greatest college football teams in America.

Candy buckeyes are made from mixing butter, powdered sugar, and peanut butter together to form balls the size of buckeye tree nuts.

The peanut butter balls are then dipped almost fully into chocolate, which is what gives the treats the signature look of a real buckeye nut. Buckeyes are shiny and dark brown, spherical nuts with a light brown circle on top, not unlike the hues of chocolate and peanut butter.

According to Ohio lore and legend, the buckeye candy was first created in the 1960s when Gail Tabor, Ohioan, noticed the similarities between her chocolate-dipped peanut butter balls and the nuts of the buckeye trees scattered all over the state.

While an actual buckeye nut is poisonous and not safe to consume, a candy buckeye is a delectable treat and token of Ohioan state pride. The next time you are attending a game night celebration for the Ohio State Buckeyes, be sure to call out, “O-H!” and as the others respond with, “I-O!” make your way to the nearest platter of candy buckeyes.

Conclusion

Ohio is a region of farmland as well as cityscapes, footballers in addition to rockstars, and sandwiches along with desserts.

The state is home to savory dishes and unforgettable meals with roots in cultures from all over the world. If Ohio is on your travel docket for 2023, be sure to bite into the Buckeye State by enjoying some of these must-try meals.

The post Eating in Ohio: Famous Food in the Buckeye State appeared first on Chef's Pencil.

Ranging from smokey barbeque to ooey gooey butter cakes, Missouri’s food is a mouthwatering blend with German, Italian, and French roots. Various cuisines have combined with rustic home cooking to create a style that is Missouri’s very own. Some of the highlights include toasted ravioli, St. Louis style pizza, gooey butter cake, barbeque, frozen custard, Fitz root beers, and finally the perfect Missouri beer. 

Perhaps the most famous cuisine of Missouri is barbeque. However, the state has two distinct types of barbeques stemming from the two largest cities, Kansas City and St. Louis.

While both styles of barbeque are distinct from their Southern relatives due to the preference of a dry rub along with a tomato-based sauce, you can still taste the difference between them.

1. St. Louis BBQ

St. Louis style barbeque sauce is a bit thinner with a vinegar base, making it known for a sweet-and-sour finish. It also has a distinct rib cut, a rectangular cut where the rib top, cartilage, and sternum are removed. This results in a meatier cut, and it is believed to have come from the meat-packing district of the mid-20^th century.

If you’re looking for true St. Louis style barbeque, you have to check out Sugarfire Smokehouse and be sure to order the Big Muddy. The sandwich is packed with layers of smoked brisket and jalapeno cheddar sausage topped with a variety of house sauces. It delivers the perfect sweet and smoky punch. 

2. Kansas City BBQ

On the flip side, Kansas City barbeque sauce is what you think of when you think of a classic barbeque sauce. It’s a rich sauce with a tomato base complete with molasses or brown sugar, resulting in a sweeter finish.

Kansas City barbeque sauce has a higher sugar content than its St. Louis counterpart, meaning it can burn more easily. This makes the perfect edge a bit tricky, but it also lends itself to the famous burnt ends. While St. Louis style barbeque tends to stick to pork, Kansas City barbeque branches out into all cuts of meat.

Let’s dive into the best places to taste the difference. Operated inside a former gas station is Joe’s Kansas City Bar-B-Que. Named one of Antony Bourdain’s “13 places to eat before you die”, the institution has stood the test of time with their thick slab beef ribs, burnt ends, and seasoned fries. Careful though – during peak hours, the line can wind for hours on end. 

If you’re looking for something with less of a line, be sure to visit Fiorella’s Jack Stack BBQ. The slightly more upscale barbeque restaurant has taken the basics to a new level. From baby back ribs to smoked sausage, they’ve perfected the craft of the grill.

3. Cheesy Corn

Check out one of their six locations and order the crowd favorite side: cheesy corn. The creamy corn offers the perfectly cut to a rich cut of meat. 

4. St. Louis Style Pizza

You’ve heard of Chicago and New York style pizza, but have you heard of St. Louis style pizza? That’s right.

The arch city has its very own style of pizza, and it’s unique in several ways. The crust is made without yeast, resulting in a crunchy, paper-thin crust, resembling more of a cracker than a thick dough.

Additionally, the pizza is topped with Provel cheese and is cut into small squares rather than slices. The resulting pie is perfectly sharable and deliciously cheesy ‘til the last bite.

If you’re interested in trying the St. Louis slice, you must visit Imo’s Pizza. It houses the original St. Louis-style pizza, and there are locations all over the state.  

5.Toasted Ravioli

To continue the theme of new Italian classics, we have toasted ravioli. Toasted ravioli, or T-rav’s, are exactly what they sound like – cheesy, stuffed ravioli breaded and perfectly fried.

The result is an impeccable bite of marinara, cheese and parmesan. The fillings can vary from cheese to minced meat, but no matter the fillings, the result is always warm and delicious.

The toasted ravioli was created in the Italian food mecca of St. Louis, the Hill, but two restaurants boast the creation, Mama’s on the Hill and Charlie Gitto’s.

I’m not going to say which I believe, but you best try both and see which you believe has the superior toasted ravioli bites. 

6. Gooey Butter Cake

If you’re craving something sweet after all those delicious entrées, not to worry! Missouri has many sweets to offer. Perhaps most famous is the gooey butter cake. The cake is believed to originate in the German bakeries in St. Louis in the 1940s after a baker switched the proportions for butter and flour.

The result is this sweet, dense cake about 1 inch thick with a dough base and a buttery, jiggly layer dusted with confectioners’ sugar. It is a rich, delectable bite, and it is perfectly suited with an afternoon coffee or tea to cut the sweetness. 

If you’re in the mood to try the custard-like creation, you best head to Federhofer’s Bakery. This decades old St. Louis bakery stays true to the original recipe, slinging out more than 60 pans a week. Some bakeries have decided to modernize the recipe by adding cream cheese or other flavors.

If you’re feeling a bit more adventurous with your butter cake, you have to head to Park Avenue Coffee. This coffee shop offers more than 70 varieties of the gooey butter cake ranging from the classics to seasonal varieties. 

7. Frozen Custard

If gooey butter cake is sounding a bit heavy for your palette, you might be more interested in Missouri’s famous frozen custard.

Frozen custard is twice as creamy and twice as delicious than frozen yogurt or ice cream. Made with the same base as ice cream, frozen custard enjoys the addition of egg yolk, making it even creamier and smoother, and a bit healthier.

You’d be remiss to pass by the classic Missouri frozen custard at Ted Drewes. This family business has been selling custard for over 80 years, so they’ve perfected the art. In addition to a perfect frozen custard sundae, you have to order the “concrete”, which is a malt or shake so thick that it could be served upside down.

However, from Andy’s to Silky’s, there are many frozen custard shops coming for Ted Drewes’s spot! You just have to try to them all to make up your own mind. 

8. Fitz’s Root Beer

Finally, you need something to wash down all your delicious Missouri food. Luckily, there are plenty of options! Coming from a St. Louis soda microbrewery is Fitz’s Root Beer.

They still use the original recipe from 1947, a delectable blend of roots, herbs, and spices that deliver the perfect amount of root beer punch. You can find Fitz’s sodas in most grocers in Missouri, or if you’re in St. Louis, you can visit their flagship store.

They bottle each of their 19 flavors in house on their vintage bottling line on the Delmar Loop, so you can sip while you take in the history of the soda company. Even add a few scoops of ice cream to try the epic root beer!

If you’re in the mood for a different kind of brewery, Missouri’s got you. Missouri is home to over 150 breweries. The most famous? Why, a classic Budweiser.

Missouri is home to Anheuser Busch Brewing, the unofficial beer of the US. If you find yourself in St. Louis, you must go check out the brewery. They do tours of the facility complete with a peek at the legendary Clydesdales! A Bud Light has never tasted so good. 

If you’re looking for something a bit more craft, you’re in luck. In addition to the Anheuser Busch Brewery, Missouri is also home to numerous small craft breweries.

In Kansas City sits Kansas City Bier Company, a taproom with authentic German brews. It features not only a taproom but a lively biergarten for the whole family, complete with complementary sausages and pretzels! 

There you have it! Missourians have taken classics such as Southern barbeque, simple pound cake, and ravioli and put their own spin on them, resulting in a better combination than you could ever imagine!

They stay true to their Italian, German, and French roots, but bring new flavors and ideas to create the delicious and one of kind blend that is Missouri cuisine today!

The food just speaks to the creativity and commitment of the residents themselves. From St. Louis pizza to Kansas City barbeque, I hope you’re hungry because you can eat your way across Missouri.

The post 8 Famous Missouri Foods & Drinks to Try Out appeared first on Chef's Pencil.

It is no surprise that as one of three western coastal states, Oregon has a long and loving relationship with the abundant harvests of the Pacific Ocean. Beyond the seafood bounty, Oregonians have spent centuries innovating as farmers and chefs to grow crops and create dishes unique to the region.

Read on to explore all the best food that Oregon has to offer!

1. Starting with a taste of the sea: Oysters

No meal on the Oregon coast is complete without sampling some of the best oysters you can find anywhere on the West coast.

Two main types of oysters can be had from Oregon’s estuaries. Olympic oysters are native to the Oregon coast and are primarily found in Coos, Netarts, and Yaquina Bay. Fishing practices of the 1800s drastically reduced the native oyster populations, which led to the introduction of the Pacific oyster to Oregon waters.

The best way to experience an Oregon oyster is raw on the half shell, with your choice of lemon, tabasco, or a classic mignonette spooned on top.

Brought over from Japan, Pacific oysters are commercially farmed in Tillamook bay and the three aforementioned bays. 

Despite only two main types of oysters, each estuary and season creates a unique flavor profile, much like a wine terroir, so there are endless options for unique-tasting oysters. They are found steamed, pan-fried, and barbequed, but the best way to experience an Oregon oyster is raw on the half shell, with your choice of lemon, tabasco, or a classic mignonette spooned on top. 

2. A seasonal delight: Dungeness Crab Boil

More seasonal and fickle than oysters is the Dungeness crab, as it has a short crabbing season that starts in December and runs through early spring.

Newport, Oregon has been called the Dungeness crab world capital.

The decadent sweet meat is well worth the wait! An average of 10 million pounds of crab is pulled in every season along the Oregon coast. Newport, Oregon has been called the world capital for Dungeness crab and is a fantastic place to either catch your own dinner or buy incredibly fresh crab from the local markets or fishermen. 

A simple crab boil is the purest way of experiencing Dungeness crab, with your choice of other seafood favorites thrown in along with corn and potatoes. For more of a starter, pan-fry Dungeness crab meat into a classic crab cake, and serve with tartar sauce and a slice of lemon. 

3. The ocean powerhouse: Pacific Salmon

Running along the northern Oregon border, the Columbia River historically hosted some of the largest salmon runs in the entire world.

Long before the state ever existed, indigenous tribes would gather at Celilo Falls, midway up the river, which served as a massive fishing ground and trading outpost. To this day, salmon continues to be incorporated into restaurant menus and home-cooked meals all over the state.

The two most common types of Pacific salmon are Chinook and Coho, but you can also find Pink, Sockeye, and Kokanee salmon. Each has a unique flavor profile and is worth trying at least once! 

Like the rest of the seafood mentioned above, salmon does best when prepared simply and is allowed to shine as the main ingredient. Grilled or Cedar plank roasted salmon, with a simple topping of butter, fresh herbs, soy sauce, honey, or lemon, will delight your palate as you taste the essence of the sea.

Hickory, oak, or applewood hot smoked salmon is a great alternative for those who want the smokey, wood-infused flavor in their breakfast of choice. Great options range from the simple bagel-and-lox to a smoked salmon hash. 

4. The mecca for vegan food: Portland

Portland is by far the largest city in the state of Oregon and has long been lauded as a place for alternative lifestyles. With a ravenous set of locals and plenty of tourists to boot, the city has a rich history of affordable and diverse restaurants.

The combination of these factors has made the city the top-rated destination for vegan food in the country and globally for that matter.

Both vegan classics and new and exciting fusion foods are available in Portland. The oldest tofu maker in the U.S. has called Portland home since 1911. Tofurky, a recent national craze, is made locally not far from the city.

The innovation of local restaurateurs is what really makes Portland shine. In the city, you will find vegan alternatives for almost any traditional food you can imagine. Pork belly sandwiches, chicken wings, tacos, charcuterie, vegan burgers, and more can all be found made 100% vegan with innovative uses of alternative ingredients like seitan and jackfruit.

5. Wine from the valley: Pinot Noir & Pinot Gris

For many people, France is synonymous with top-notch wines. But one of the well-kept secrets of the Willamette valley (though less so these days) is that the wine grown among these sun-dappled, fertile slopes rivals the finest in the world.

Oregon has a short wine history as it was only in the 1960s that the earliest vineyards were established post-prohibition. Remarkably, within two decades certain Oregon wines were winning blind taste tests against even the best French and Italian wines. 

Pinot noir is the darling star of Oregon wine. The state has more rigid standards than the rest of the country, requiring all wines labeled as Pinot Noirs to be made from 90% Pinot grapes. Full-bodied and complex, this red wine equals and sometimes even surpasses its more famous Red Burgundy cousin.

For fans of white wines, who want something refreshing and crisp, the Pinot Gris vintages of the Willamette Valley are a perfect choice.

6. Golden hops: Craft Beer of Portland

Oregon is the third-largest grower of hops in the United States, and the largest producer by far sits just north across the state border in Yakima, Washington.

Between what is grown in-state and easily sourced from nearby neighbors, Portland consistently sits near the top of microbrewery density per capita in major American cities. Perhaps even more impressively, the much smaller city of Bend, located in the mountains of central Oregon, is also often found on these lists.

With the combined brewing expertise of the two cities, along with many other breweries scattered throughout the state, the region has become known for its award-winning stouts and sour ales. Of particular note is the subcategory of wild sour ales, which are made via a special type of fermentation to introduce incredibly unique, funky flavors to the beer. 

7. Hazelnuts: A True Oregon Specialty 

Oregonians are positively nuts about filberts, also known as hazelnuts, to the extent that they were chosen as the official state nut. 99% of all hazelnuts in America are grown in Oregon.

Unsurprisingly, hazelnut orchards are almost exclusively found in the Willamette valley. In the common trend of all of Oregon’s famous foods, you are either going to fish them out of the Pacific Ocean or gather them from the rich valley farmlands. 

Hazelnuts are the official state nut.

Hazelnuts are ripe and ready to pick in the fall during September and October. They’re easy to store, making them a menu staple year round, and versatile enough to be used in both savory and sweet dishes. Toasted and crumbled hazelnuts can be found topping salads, proteins, and pasta.

Substituting the nut into traditional recipes for sauces like romesco and pesto leads to a fun twist on a classic taste. Finally, the nuts are wonderful in sweet desserts and are often baked into cookies, cakes, and toffee. 

8. Ending on a sweet note: Marionberry Pie

1956 marked the official release of the Marionberry, a cross-breed between Olallie and Chehalem blackberries, and named after the county in Oregon in which the berries were created.

Grown exclusively in the Pacific Northwest, the berries are considered a top-notch variety both for eating by hand and processing.

They are a perfect balance of tart and sweet, making them the ideal candidate for making jams, sauces, and baking into all sorts of goods. The ultimate way to experience these wonderfully unique Oregon berries is baked into a pie, served warm, with a scoop of vanilla ice cream. 

9. Rogue River Blue Cheese

Rogue River Blue is one of the world’s most expensive cheeses and is produced in Oregon. This delicious cheese is made by Rogue Creamery, and as you’d expect it’s an award-winning product – it was named World Champion at the 2019/2020 World Cheese Awards held in Bergamo, Italy.

It’s a type of blue cheese wrapped in pear brandy-soaked vine leaves left to mature for about nine to eleven months, after which it’s hand-wrapped in organic Syrah grape leaves.

The post The Most Iconic Food of Oregon appeared first on Chef's Pencil.

New York has quite a few iconic dishes and many have a rich history. Let’s take a look at all the foods that make New York a culinary destination. Just be warned that you will be pretty hungry by the end of this article. 

9 Famous New York Foods

1. Pizza

New York claims to be the birthplace of modern pizza. While this fact may be up for debate, the state is definitely known for its delicious pizza. 

New York-style pizza has a very thin crust topped with lots of sauce and cheese. NY pizza is cooked in very hot deck-style ovens. Most pizzerias in New York will sell pizza by the slice or as a whole pie. The ability to just grab one slice and go is part of the reason why NY pizza is so popular- it is easy and good!

There are many theories as to why NY pizza is better than pizza in other parts of the country. Some say that New York water helps make the pizza dough taste better. The fluoride added to the water may make a difference in the flavor of the pizza. 

Another theory is that the ancient pizza ovens in NYC have absorbed decades of cheese and sauce vapors that are then imparted onto any cooking pizzas. Or maybe it is just that New Yorkers know how to make a great pizza using high-quality ingredients and cooking techniques. 

Whether you love New York pizza sauce, the shredded mozzarella, or that delicious thin crust, there is no doubt that pizza is an iconic New York food. 

2. Buffalo Wings

Buffalo wings, a quintessential American dish, were first created in Buffalo, New York. They quickly became very popular and are still a staple on almost every bar menu.

Buffalo wings are essentially chicken wings that have been baked, fried, or even grilled. But the most important part of buffalo wings is the buffalo sauce. The sauce is buttery and rich. It is made with cayenne peppers and can be made spicy or mild. Buffalo sauce is a bright orange which makes the wings a distinctive color. 

Buffalo wings are often served with ranch dressing or blue cheese dressing to help dull the spice. If you visit New York, ordering a plate of buffalo wings is essential. 

3. Pastrami Sandwich

The pastrami on rye bread sandwich is one of the most popular sandwiches ever. It was first created on the lower east side of Manhattan.

Two immigrant friends exchanged pastrami for the use of an icebox inside a butcher shop. When one of the friends decided to open a delicatessen, he served the pastrami on rye bread and it was an instant hit.

It’s still debated whether the original pastrami recipe is of Turkish or Romanian origin. One of the most popular Turkish cured meats is called pastırma, which is dry-salted beef, air-dried and coated with çemen, a mixture of ground fenugreek, cayenne, garlic, salt, and water.

It’s similar in taste and texture to pastrami. However, some claim that the pastrami recipe was brought over from Romania, where you can find a very similar cured meat called pastrama.

Regardless of the pastrami recipe origin, the pastrami on rye is considered to be New York’s signature sandwich. It is a staple in almost every deli in the city, especially in predominantly Jewish neighborhoods.

The sandwich is usually topped with spicy, brown mustard and often served with a pickle on the side. It is packed with flavor and is still made the same way it was when it was first created in 1888. 

4. Cronut

The cronut is one of the newer trendy New York foods on our list but it definitely deserves to be recognized. The sweet treat was created by famous pastry chef Dominique Ansel who developed the dessert in 2013.

The cronut is a combination of a donut and a croissant. It is light and fluffy like a donut with a sugary glaze topping but it has rich, buttery layers of pastry just like a croissant. 

The cronut became extremely popular the minute it stepped onto the New York food scene. Hundreds of people still line up outside Dominique Ansel Bakery every morning to grab a freshly baked cronut. The bakery limits production to 350 a day but many other New York bakeries no create their own version of the cronut.

A food this popular is definitely something that you need to try next time you visit New York so you can see for yourself why it is so great! 

5. New York Cheesecake

The New York cheesecake is an iconic American dessert that is quite different than other types of cheesecake.

The New York cheesecake was accidentally invented in 1872 when a dairy farmer in Chester, NY created cream cheese. He was trying to make a type of French cheese called Neufhatel, but he made a thick, spreadable cheese instead. Once people discovered how delicious cream cheese was, It started to be used to thicken cakes and add a creamy taste to desserts. 

The actual recipe for cheesecake has evolved over the years, with almost every state making its own version of the sweet treat. However, the New York-style cheesecake still reigns supreme. So what makes it so different? One main ingredient: sour cream. 

New York cheesecake is made with sour cream which gives the cheesecake a tangy taste that compliments the sugary taste of the cake. New york cheesecake is super thick and dense with very little air whipped into the batter. Thick fruit toppings are also common in New York-style cheesecakes.

Try a cherry-topped New York cheesecake or maybe a blueberry slice. Of course, it is delicious served plain! 

6. Manhattan Clam Chowder

Manhattan clam chowder is far different than creamy, thick New England clam chowder. It is definitely a staple of New York City and one that will stick around for decades. 

Manhattan clam chowder is tomato based rather than milk-based. Tomato-based chowders first became popular in the 1800s. The large population of Italians immigrating to Manhattan caused the spike in tomato popularity. Tomatoes ended up in everything! This, combined with the large population of Portuguese fishermen, led to the creation of Manhattan clam chowder. 

Manhattan chowder is packed with vegetables like carrots, onions, celery, and tomatoes. The chowder is still on hundreds of restaurant menus and is a signature dish of the city.

7. General Tso’s Chicken

You may not think of New York when you order your Chinese take out General Tso’s chicken dish. However, the popular Asian meal was first created in New York. 

A chef in New York City first made General Tso’s chicken in the 1950’s. He wanted to make a sweeter version of a traditional Hunanese style chicken to appeal to Americans. The chef named the dish after a respected military leader from the Qing dynasty. 

General Tso’s chicken now gracces almost every Chinese takeout menu and is one of the most popular take out dishes across the country. Yet, New York can still claim the beloved dish as it’s own!

8. The Manhattan

The exact origin of the Manhattan cocktail is tough to pinpoint but it is an iconic New York drink none the less. The drink goes all the way back to the late 19th century. It is a super strong mix of bourbon whiskey, vermouth and bitters.

The ingredients are added to a cocktail shaker of ice, shacked for a few seconds and then strained into a martini glass. A single maraschino cherry is the classic garnish for the Manhattan, adding a pop of color to the tan drink. 

The Manhattan has been the drink of choice for celebrities, presidential candidates and royalty. However, anyone can enjoy a Manhattan when visiting New York- every bartender in the state will know exactly how to make this New York classic! One sip and you will be able to taste the essence of the city- its strong and tough to swallow but also sweet and beautiful at the same time. 

9. Waldorf Salad

The Waldorf Astoria hotel in the heart of New York City first created the waldorf salad around 1890. The salad is made with crisp apples, grapes, walnuts, celery and a sweet mayonnaise dressing. The mix sits on top of a bed of lettuce, making it an amazing appetizer or a perfect light meal. 

The Waldorf hotel became known for this interesting, fruity take on a salad and soon other chefs began to copy the dish. Now, almost everyone knows what a waldorf salad tastes like! Try a waldrof salad when visiting the city so you can experience the original, iconic New York salad. 

Classic New York Foods

There are so many incredible foods that are part of New York’s culture. Give all of these famous New York foods a try next time you are in New York. While these foods may be classics, they are still relevant in todays ever changing food world. Let us know which you try and which New York foods are your favorites. Enjoy! 

Related: Most Affordable & Expensive Michelin Restaurants in New York

The post These Are the 9 Most Iconic New York Foods appeared first on Chef's Pencil.

From Native American and traditional Mexican fare to Tex-Mex-inspired food and beyond, there are a variety of iconic eats that have become associated with the state.  What’s more, some of the most popular Arizona dishes even have exciting stories and folklore behind them that help to build food culture and local appeal. 

From favorites like Sonoran hot dogs and prickly pear margaritas to debating the origins of the chimichanga, there is something tasty for everyone in Arizona. 

So whether you’re an Arizona native or enjoying the state for the first time, don’t be surprised if you discover a new favorite food or guilty pleasure during your stay! In this article we’ll explore some of Arizona’s most beloved foods and where you can find them, so get ready to dig in!

Top 5 Famous Foods from Arizona 

1. Chimichangas 

One of the most iconic, historic, and even controversial foods from Arizona is the chimichanga. 

The controversy is owed to the fact that not everyone can agree on the origin story of this tasty deep-fried sauce-smothered burrito. It doesn’t help that the chimichanga is just one of those foods that every restaurant seems to have their own version of – leaving you forever searching for Arizona’s #1 best chimi. 

What’s more, the lore surrounding this accidental culinary masterpiece makes it even more interesting! For example, some chimichanga origin stories begin at Macayo’s – one of Phoenix, Arizona’s oldest Mexican food restaurants – where they claim to have accidentally dropped a burrito into a deep fryer. And, the rest — as they say — is history. In fact, the Macayo’s restaurant has recently made efforts to dub the chimichanga as the state food of Arizona.

Similar legends place the conception of the chimichanga closer to Tucson, Arizona in a famous restaurant called El charro’s. According to El Charro’s, the name “chimichanga” was born of a mid-sentence correction meant to cover up the use of a common Spanish explicative of a similar phrasing. 

Still, other food historians point to the culinary influences of Chinese settlers in the 1900s, drawing similarities between the chimichanga and the deep-fried “egg roll”. 

Whichever story you’ve heard, one thing is for sure: the chimichanga is an all-time Arizona food favorite for a delicious reason!      

2. Prickly Pear Fruit from the Nopal Cactus  

When most people think of Arizona, they tend to think of two things: cowboys and cacti. And, while Arizona has plenty of other beautiful and great things about it, we do indeed have quite a lot of species of cacti. 

The cacti of Arizona not only adds to the unique and beautiful landscape, but a lot of these cactus species can be used for making food and drinks as well. 

Of all the cactus species Arizonans love to use for food, the prickly pear fruit from the Nopal cactus is by far the most popular. Prickly pear can be made into drinks, candy, jams, jellies, powders, salsas, sauces, marinades, concentrates, ice creams, and much more!  

What’s more, nopal cactus pads can be skinned and fried up with eggs, wrapped up in a taco, or even eaten by themselves (bonus local points if you use a mesquite grill!). While some Arizonans do enjoy eating the savory-tasting Nopal pads, the sweet fruit of the prickly pear is far more popular.

Nopales served as a dish is a popular street food in Mexico – Arizona’s closest neighbor to the south.    

3. Fry Bread

Arizona Fry Bread – or “Navajo tacos” as they are sometimes called – is one of the most famous foods in Arizona and a “must-try” while visiting the state.

This delicious dish has been a staple of the Navajo Nation for centuries and has become a favorite at many food festivals, events, concerts, and restaurants. 

Fry bread is a soft, flat bread that is usually dressed with various toppings. Whether you’re looking for something sweet or savory, fry bread has you covered. There are dessert fry bread options that feature toppings such as honey, chocolate, cinnamon, or sugar.

Savory fry bread usually comes with beans, cheese, seasoned beef or pork, and other toppings like sour cream and shredded lettuce. Arizona fry bread is not only delicious but also rich in culture and history – making it one of the best Arizona famous foods!

4. Sonoran Hot Dogs 

If you’re a baseball fan, you probably know how much Arizona loves the sport. Each year, over 15 Major League Baseball teams and their loyal fans swarm to cities throughout central Arizona to attend Spring training. 

You know what they say… “with baseball comes hotdogs” and while that probably isn’t a real saying, it should be! In fact, the brand “Ball Park” Franks (which relies heavily on the baseball theme in their branding)  are the most consumed hot dog brand in the USA. 

I guess the old saying is true: “Baseball and hotdogs go together like peanut butter and jelly!” – no, that’s not right either…  

In the United States, we don’t just love eating hotdogs, we make them uniquely our own! From Chicago to Texas and even as far as Alaska, each state, region, or major city has a way of making its hot dog style stand out.

The state of Arizona prides itself on being the US-ambassador of the Sonoran hotdog! This tasty Arizona-claimed hotdog was invented in the Mexican state of Sonora in the 1980s, and although it’s not strictly “Arizonan” good luck convincing the locals!    

A Sonoran dog consists of a crispy and juicy bacon-wrapped hot dog nestled inside a toasted bun, topped with mustard, mayo, ketchup, onions, tomatoes, pinto beans, and jalapeños. Some people like to add hot sauce or avocado slices to their Sonoran dogs. Forget about how you usually order your hot dog, the Sonoran dog is one famous Arizona food you have to try!

5. Cheese Crisp 

If you’re an Arizona native, you’ve likely heard of the cheese crisp. However, not even people born and raised in Arizona can agree on what exactly passes for a true cheese crisp. Whether you think a cheese crisp is just another name for a quesadilla or you consider the true “cheese crisp” a fried tortilla with melted cheese on top, you’re right! 

A cheese crisp is basically just an open-faced quesadilla, so whether you fold it or not is what makes the difference. Still, whichever method you choose, Arizona locals will probably just call it a cheese crisp anyway. 

Cheese crisps are a simple and tasty food to make at home, or you can purchase them at one of the many Mexican fast-food restaurants in the state. If you’re looking for cheese crisps in Arizona, try Filiberto’s restaurants for the best local flavor. Although this chain started in San Diego, Filiberto’s first opened its doors in 1993 near Mesa, Arizona, it has been a go-to establishment for hungry AZ locals ever since. 

While considering your options, feel free to try any of the other respective Mexican fast-food chain restaurants with the suffix “Berto’s” attached for similar food and atmosphere, if not just slightly off-brand.   

6. Tex-Mex 

Tex-Mex is an Americanized style of Mexican food made popular in the southwest region of the United States – more specifically, in Texas – which borders the country Mexico, hence the name “Tex-Mex”.  

When people think of Tex-Mex, they usually think of foods like cheddar and green chili enchiladas, tall towers of hot cheesy nachos, or sizzling fajitas with blackened southwest veggies, just to name a few. 

Although this style of cuisine isn’t necessarily endemic to Arizona, the Grand Canyon state has a Tex-Mex style that’s uniquely it’s own! From the chimichanga to the cheese crisp, it’s easy to see how versatile and creative you can get with the ingredients available in the southwest region of the United States.

Out of all the foods present on this list, one things for sure – Arizonans just can’t seem to get enough Tex-Mex!

Arizona’s Famous Foods 

Arizona is home to a variety of delicious foods that are popular among locals and visitors alike. With hundreds of restaurants and culinary experiences to choose from, you’re sure to find something new and exciting to try on this list of Arizona’s top 5 most famous foods.

The post Tastes of Arizona: Famous Foods from Across the State Arizona appeared first on Chef's Pencil.

1. Boston Cream Pie

One of the first questions about Boston crème pie is “Why is it called a pie when it’s a cake?” The answer is simply that cakes and pies were once baked in the same pan and the words were used interchangeably. 

A golden cake filled with custard and topped with a rich chocolate glaze, this dessert was first created in 1881 at the Parker House Hotel. Formerly referred to as the “Parker House Chocolate Cream Pie”, Boston cream pie is now the official dessert of Massachusetts.

2. Baked Alaska

Baked Alaska’s history starts with a scientific discovery. In the 1900s, Sir Benjamin Thompson, inventor of the kitchen range, discovered that meringue was an excellent insulator. French chefs then created a variety of meringue-covered ice cream desserts dubbed omelete Norwegge. 

The first to bring Alaska into the picture was Delmonico’s chef Charles Ranhofer, who came up with Alaska Florida, a walnut cake with banana ice cream and meringue.

He named it after the then recent acquisition of Alaska by the US, and because of the contrast between the cold ice cream and the toasted meringue.

3. Key Lime Pie

A simple dish with a rich flavor, key lime pie is a staple in Florida, especially the Florida Keys. Made with the yellow juice of key limes, this pie is blended with egg yolks and condensed milk, and sometimes topped with whipped cream or meringue. 

In 1965 a Florida state representative tried to make it illegal to make a key lime pie with any other lime. That bill did not pass.

4. S’Mores

The recipe for s’mores is simple: a hot toasted marshmallow is sandwiched between a piece of chocolate and two graham crackers to make a messy and delicious dessert. S’mores were originally known simply as graham cracker sandwiches and commonly made by Girl Scouts. 

They first appeared as Some Mores in Trampling and Trailing with the Girl Scouts in 1927. After you have one, you always want some more! 

5. Apple Pie

It may come as a surprise that the apple pie was not originally an American dessert. The only apples native to North America are crabapples, and those were mainly used to make mead. However, after being brought over by European immigrants, the apple pie quickly made it’s place on the American table.

6. Rice Krispie Treats

The Rice Krispie treat is usually credited to Kellogg employee Mildred Day, who is said to have created them as a fundraiser for the Campfire Girls. However, her original recipe was slightly different and contained molasses and corn syrup. 

The buttery marshmallow version we know and love today was created by the Kellogg Home Economic Department as a whole.

7. Pecan Pie

Contrary to popular belief, Karo Syrup did not invent the pecan pie, but they did develop the version most popularly made today. 

Originally, pecan pie was made with sugar syrup or molasses. However, the dish was widely popularized when Karo began printing the recipe on their bottles.

8. German Chocolate Cake

German chocolate cake is named for American baker Samuel German, who developed the sweet chocolate used in the cake for the Baker’s Chocolate Company in 1862. 

The first recipe for German chocolate cake appeared in the Dallas Morning News in 1957 as “German’s Chocolate Cake” and consisted of chocolate cake layers and coconut pecan icing

9. Whoopie Pie

The origins of whoopie pie are disputed. Some say it was invented by Amish women and named for the sound Amish husbands would make when they found them in their lunchbox. 

Whoopie pie is made with two chocolate cakes with creamy vanilla filling, although you can find flavor variations such as pumpkin or lemon. The largest whoopie pie was made in South Portland, Maine, in 2011 and weighed in at 1,062 lbs!

10. Chocolate Chip Cookies

The story of chocolate chip cookies heard most often is that Ruth Wakefield, who ran The Toll House Inn, forgot to add chocolate to a cookie recipe and added them later hoping they would melt.

In reality, the recipe was created intentionally and originally meant to be served with ice cream. Wakefield sold her recipe to Nestlé, who paid her with a lifetime supply of chocolate.

11. Sugar Cream Pie

Sugar cream pie is an Amish dessert originating in northeastern Indiana. The unofficial Hoosier state pie, it’s made with ingredients commonly found on a farm: sugar, cream, lard, and flour. 

Sugar cream pie is commonly bruléed on top, resulting in a crackly sweet crunch to pair with the creamy filling.

12. Texas Sheet Cake

Texas sheet cake goes by many names: Texas sheath cake (because the cake is sheathed in icing), chocolate brownie cake, sheet brownies, and several more. However, no matter what you call it, the cake must be large, thin, and frosted while still warm. 

13. Derby Pie

Derby Pie, a chocolate and walnut pie baked into a pastry crust, was created in 1954 at the Melrose Inn in Prospect, Kentucky by the Kern family. Since each family member had a different idea for the name, they put all of them in a hat and drew one out.

Derby Pie was drawn, and soon became the registered trademark.

14. Bananas Foster

Owen Brennan, of famed Bourbon St. restaurant Brennan’s, asked his sister to prepare a special dessert in honor of Richard Foster, who at the time was chairman of the New Orleans Crime Commission. 

Frustrated, she grabbed what she could find, and since her father ran a produce business, what she could find was bananas. Remembering the baked Alaska, she decided to flambé her caramelized banana dish. Though the dish was a big hit at the restaurant (and still is today), Ella herself wonders why the simple dish is so popular.

15. Angel Food Cake

Beaten egg whites and a somewhat meticulous method give angel food cake its signature light, fluffy, sweetness. The cake is baked in an ungreased pan (so the cake can “climb”), and inverted while cooling, giving it height and maintaining its airy texture.

Accompanied by a scoop of ice cream, some fresh fruit, or whipped cream, angel food cake is the perfect dessert for summer.

16. Black and White Cookie

Commonly found in delis, bagel shops, and bodegas, the black and white cookie is a mainstay of New York cuisine. Technically a cake, the black and white cookie is dome-shaped and frosted half and half with chocolate and vanilla fondant. 

It’s believed to have been invented in 1902 by Glaser’s Bake Shop in Manhattan and was one of their original recipes.

17. Grasshopper Pie

Fortunately, grasshopper pie is not a literal name. It’s a no-bake, mousse pie made with crème de menthe and crème de cacao. It can also be frozen to make an ice cream pie. The pie takes its name from the grasshopper cocktail, which is equal parts crème de menthe, crème de cacao, and cream.

18. Jell-o

Jell-o has a long and storied history, starting with cough syrup manufacturer Pearle Bixby Wait. Gelatin desserts had already been popularized, but powdered gelatin wasn’t invented until 1845. 

In 1897, Wait trademarked a version with fruit flavors added to sugar and gelatin and called it Jell-o. Despite its ubiquity today, it was a long road for Jell-o. But thanks to strategic marketing, it’s a household name and you’d be hard-pressed to find someone who can’t sing the jingle J-E-L-L-O.

19. Banana Split

David “Doc” Strickler is generally credited with inventing the banana split, having been inspired by the fruit sundaes he saw in Atlantic City. The drugstore Walgreens is then said to have been instrumental in popularizing the dessert, which is made with a split banana, three scoops of ice cream, and chocolate, strawberry, and pineapple topping. 

20. Shoofly Pie

Shoofly pie originated among the Pennsylvania Dutch in the 1880s as a crumb cake. Eventually, homemakers added a crust to make it easier to eat along with coffee in the mornings. Because it has no eggs, historians believe that it was generally baked during the winter, when eggs were less available. 

Made thick with molasses and brown sugar, it’s certainly easy to believe this was a winter comfort food.  The name “shoofly” derives from a popular brand of molasses available at the time.

21. Lemon Bar

Many variations of lemon bars exist, but the first widely spread recipe was published in 1962 by Eleanor Mickelson. The two basic components are a shortbread crust and lemon curd. It is also often dusted with powdered sugar to finish. 

The lemon bar took off in popularity and is now featured at many an event.  There is even a national lemon bar day on October 15th!

22. Pumpkin Pie

Pumpkin pie is a staple of Thanksgiving Dinner. However, it wasn’t always such a must-have. It wasn’t until the early 19th century that pumpkin pie began to make its appearance on the Thanksgiving table.  Before that, pumpkin was generally served as a savory dish. Even then, pumpkin pie was not pumpkin pie as we know it. 

The pumpkin, native to North America, was stuffed with apples and spices and baked whole. Eventually, pumpkin pie made its way to the custard pie we know today and has inspired many flavors in beer, coffee, and other desserts.

23. Red Velvet Cake

Named red for its color and velvet for its texture, the red velvet cake originated in Maryland in the early 20^th century. Originally colored with beetroot, the red velvet cake is considered mainly a southern dessert and made popular in recent years by the movie steel magnolias, which featured a red velvet groom’s cake in the shape of an armadillo. 

Now colored with red food coloring and cocoa powder, the red velvet cake is often served with cream cheese icing and is a popular dessert on Christmas and Valentine’s Day. 

24. Mississippi Mud Cake

Mississippi mud pie’s earliest known reference is 1975. Packed with chocolate sauce and a crumbly chocolate crust, the dish is named after the muddy banks of the Mississippi River. It’s often served with ice cream and sometimes contains marshmallows or nuts in the filling.

25. Puppy Chow

Puppy chow goes by many names. muddy buddies, muddy much, monkey much, and reindeer chow, to name a few. Made with cereal, most often chex or crispix, peanut butter, and chocolate, the dessert is thought to have originated in the Midwest and was named for its resemblance to dog food. These days you can find branded puppy chow or muddy buddies all over the country. 

26. Ambrosia Salad

Salad may be a stretch for the name of this light, sweet treat. Most recipes include sour cream, mandarin oranges, pineapple, coconut, and marshmallows. The earliest written recipe of the salad appeared in Dixie Cookery by Maria Massey Berringer in the 1800s. 

Light, refreshing, and fluffy, it’s the perfect dessert to accompany a summer picnic.

27. Buckeyes

The candy buckeye originated in Ohio, the buckeye state. This are peanut butter fudge balls partially covered in a chocolate coating. The dessert is named for its resemblance to the nut of a buckeye treat.  Though the buckeye candy may be delicious, don’t try a buckeye nut, they’re poisonous!

28. Marionberry Pie

The marionberry is a relatively new fruit, developed in the 1940s by Department of Agriculture researcher George F. Waldo. It was first tested in Marion county, which is where the berry got its name. 

Marionberry pie is a distinctly Oregonian dessert, but the marionberry can also be used in cobblers, ice cream, and even cocktails.

29. Pineapple Upside Down Cake

The pineapple upside-down cake gained notoriety in the 1950s and 60s. However the recipe dates back to the late 1800s. Upside down cakes in general first began appearing with the French apple tarte tatin and others. 

In 1925 the Hawaiian Pineapple Company sponsored a recipe contest, and so many of the entries were for pineapple upside-down cake that they decided to run an ad campaign. The cake has since become increasingly popular.

America is home to other amazing sweet treats like cherry-flavored candy or grape juice and jelly, which are very hard to find outside of the United States (well maybe with the exception of Canada). We’ll follow-up with a dedicated story on delicious American sweets that you must try out on your next trip to the States.

Related: Top 27 Quintessential American Foods

Related: Easter Food Traditions in America

The post Top 29 American Desserts To Try Out appeared first on Chef's Pencil.