Wyoming Elk Chili is a hearty, robust dish that showcases the rich, lean flavor of elk meat, a popular game meat in the Rocky Mountain region. This chili combines tender chunks of elk with creamy beans, smoky green chiles, and a blend of warm spices, creating a comforting meal perfect for cold days.
The Oregon Dungeness Crab Melt is a Pacific Northwest classic that celebrates the region’s prized Dungeness crab, known for its sweet, tender meat and sustainable harvest along the Oregon coast. This indulgent open-faced sandwich combines fresh crabmeat with a creamy, cheesy topping
South Dakota Chislic is a beloved regional dish with deep roots in the state’s culinary traditions, particularly among communities with Eastern European heritage, such as German-Russian immigrants. Chislic consists of bite-sized cubes of meat—typically beef or lamb—skewered, grilled or fried, and seasoned simply to highlight the meat’s natural flavors
Pennsylvania Scrapple, also known as “Pannhaas” in Pennsylvania Dutch, is a traditional dish rooted in the resourcefulness of German settlers who arrived in the Mid-Atlantic region of the U.S. during the 17th and 18th centuries. It’s a savory loaf made from pork scraps, cornmeal, and spices, often associated
Hawaiian Spam Musubi is a beloved portable snack that reflects the islands’ unique fusion of cultures. This sushi-inspired dish features a slice of grilled Spam atop a block of seasoned rice, often drizzled with a savory-sweet soy glaze and wrapped with a strip of nori (seaweed).
The Kentucky Hot Brown is a classic open-faced sandwich originating from the Brown Hotel in Louisville, Kentucky, in the 1920s. Created as a late-night dish for hungry guests, this indulgent comfort food features toasted bread topped with roasted turkey, a rich Mornay sauce, crispy bacon
Southwest Frito Pie is a hearty, Tex-Mex-inspired dish that layers crunchy corn chips with a spicy beef chili, melty cheese, and vibrant toppings. Often associated with Southern comfort food, this dish brings bold flavors with a mix of smoky, tangy, and fresh elements, making it a crowd-pleaser for game days
I arrived in Chicago on a crisp October morning, wrapped in a scarf and buzzing with jet lag. My good friend Marco—who moved here from Florence five years ago—met me at O’Hare with a grin and the kind of espresso you can only get from a battery-powered Moka pot in a rental car cupholder.
A Maine Lobster Bake is a traditional New England feast that captures the essence of coastal summer gatherings. This one-pot meal, often cooked over an open fire on the beach, layers live lobsters, clams, corn, potatoes, and seaweed to create a smoky, briny, and sweet medley of flavors.
There’s something about a New York bagel with lox that speaks louder than the city’s honking taxis or its rush-hour subway crowds. It’s not just food—it’s heritage on a plate. It’s the bite of history and diaspora, of Jewish kitchens on the Lower East Side, of early morning smoke and salt, and a rhythm that has pulsed through the boroughs for over a century