United States food: discover traditional cuisine

CORNBREAD – a golden, slightly sweet quick bread made from cornmeal. Originally developed by Native Americans and later adapted by European settlers, it’s especially popular in the South. It can be baked in a skillet or pan, with variations ranging from sweet to savory.

WHITE SANDWICH BREAD – often called “American bread” in other countries, this soft, pre-sliced bread is the most commonly consumed. It’s used for sandwiches, toast, and as a side for meals.

GRITS – made from ground corn (hominy), this creamy, porridge-like dish is a Southern breakfast staple. Often served with butter, cheese, or shrimp, grits have been a fundamental part of Southern cuisine since Native American times.

MAC AND CHEESE – while not exclusively American, the US has made this wheat pasta and cheese dish its own. Particularly the baked version with a crispy top has become a quintessential American comfort food.

JOHNNYCAKES – also known as journey cakes or hoecakes, these are flat cornmeal pancakes that date back to colonial times. They’re similar to cornbread but thinner and more pancake-like, traditionally cooked on a griddle.

WILD RICE DISHES – though not as widespread, wild rice dishes are significant in Native American cuisine, particularly in the Great Lakes region. This aquatic grain is often mixed with other ingredients in casseroles or served as a side dish.

BISCUITS – while not a grain dish in the British sense, American biscuits are made from wheat flour and are a crucial part of Southern cuisine. These flaky, buttery quick breads are often served with gravy or as part of breakfast.

PANCAKES – fluffy, flat flour-based batter cakes, often served with butter and syrup, sometimes also bacon, for breakfast.

BAGELS – originally brought to the USA by Jewish immigrants, now a breakfast staple often paired with cream cheese and lox. Originally brought to the USA by Jewish immigrants, now a breakfast staple often paired with cream cheese and lox (salmon).

JAMBALAYA – a Louisiana Creole dish featuring rice cooked with spices, vegetables, and meats or seafood. A one-pot dish showcasing the influence of French, Spanish, and African cuisines in the Southern United States.

POPCORN – a quintessential American snack, popped kernels of corn, often salted, buttered, or sweetened.

CRACKERS – thin, crispy baked snacks made from wheat flour, often served with cheese or as a base for hors d’oeuvres. A versatile snack widely enjoyed across the country.

SUCCOTASH – a Native American dish made primarily from lima beans and corn, often with other vegetables added. It became particularly important during the Great Depression as an affordable, nutritious meal.

SWEET POTATO CASSEROLE – a distinctly American dish, especially associated with Thanksgiving, combining mashed sweet potatoes with butter, sugar, and often topped with marshmallows or pecans.

GREEN BEAN CASSEROLE – created in 1955 by Campbell’s Soup Company, this combination of green beans, cream of mushroom soup, and crispy fried onions has become a classic American side dish.

BOSTON BAKED BEANS – navy beans slow-cooked with salt pork and molasses; a dish so connected to Boston that the city earned the nickname “Beantown.”

WALDORF SALAD – created at New York’s Waldorf-Astoria Hotel, this salad combines apples, celery, walnuts, and mayonnaise.

CRANBERRY SAUCE – while cranberries are native to North America, the jellied version served at Thanksgiving is a uniquely American creation.

CABBAGE SLAW – a common side dish for barbecue or fried foods, shredded cabbage, carrots, and a vinegar or mayonnaise dressing.

ONION RINGS – battered and deep-fried onion slices formed into rings—became popular in American restaurants and diners by the 1940s and 1950s. Today, they are a staple side dish across America, served alongside burgers and sandwiches.

CORN ON THE COB – a staple in American cuisine especially popular at summer barbecues, cookouts, and fairs

CORN FLAKES – invented in 1894 by brothers Kelloggs who were trying to make granola for their patients at the sanitarium, which was a health resort focused on nutrition and wellness. They left some boiled wheat sitting out, and when they returned, it had gone stale. Rather than throw it away, they processed it through rollers, hoping to make long sheets of dough. Instead, they got flakes, which they then toasted. They later switched from wheat to corn to create corn flakes. Today they are one of the most recognizable breakfast cereals globally,

TEXAS BARBECUE – beef brisket smoked at low temperature for 12-18 hours. The result is a dark bark on the outside and tender, moist meat with a distinctive smoke ring.

CAROLINA PULLED PORK BARBECUE – whole pork shoulder smoked slowly until it can be “pulled” apart. Two main styles: Eastern North Carolina uses a thin, vinegar-based sauce, while Western NC and South Carolina often use a mustard-based sauce. Served on a bun with coleslaw.

KANSAS CITY BARBECUE – known for thick, sweet tomato-based sauces with molasses. They barbecue multiple meats but are especially famous for ribs. The sauce is applied during and after cooking, creating a sticky, caramelized coating.

MEMPHIS DRY RUB RIBS – pork ribs coated with a complex spice mixture (typically including paprika, garlic, onion powder, chili powder, and brown sugar) before smoking. Unlike other styles, they’re served without sauce, letting the rub create a flavorful crust.

BUFFALO WINGS – created in Buffalo, New York, these chicken wings tossed in hot sauce have become a national phenomenon, especially for sports events.

CHICKEN FRIED STEAK – a Southern dish of tenderized beef steak breaded and fried like fried chicken, typically served with cream gravy.

PHILLY CHEESESTEAK – thinly sliced beef with melted cheese on a hoagie roll, originating from Philadelphia.

POT ROAST – a homestyle dish of beef chuck roast slow-cooked with vegetables, very popular for Sunday family dinners.

MEATLOAF – ground beef mixed with breadcrumbs, eggs, and seasonings, formed into a loaf and baked.

STEAK – particularly important in American cuisine, grilled or pan-seared to varying degrees of doneness, simply seasoned with salt and pepper. New York Strip – Dense, well-marbled cut from the short loin; Ribeye – Heavily marbled cut from the rib section; T-Bone/Porterhouse – Combines strip and tenderloin.

THANKSGIVING TURKEY – a whole turkey typically brined or seasoned, then roasted until golden brown. Often stuffed with bread stuffing and served with gravy made from the drippings and also cranberries.  The tradition calls for specific techniques to keep the white meat from drying out while ensuring the dark meat is fully cooked, such as brining, basting, or spatchcocking.

HOT DOG – though originally German, the American hot dog culture, especially at baseball games and street carts, has become uniquely American. A steamed or grilled sausage served in a sliced bun. Regional variations include Chicago-style (topped with mustard, onion, sweet relish, tomato, pickle, sport peppers, celery salt), New York-style (sauerkraut and spicy brown mustard), or Coney-style (chili, onions, mustard).

CORN DOG – a hot dog on a stick that’s coated in a sweet cornmeal batter and deep-fried until golden brown. Created for state fairs in the 1940s, it became a popular carnival and fast food item. The cornmeal coating is similar to cornbread but designed to adhere to the hot dog and create a crispy exterior.

HAMBURGERS – while inspired by German Hamburg steak, the modern hamburger on a bun was popularized in America and has become a national icon. Ground beef patties grilled or griddled, served on a bun. Classic toppings include lettuce, tomato, onion, pickles, and condiments.

CHILI CON CARNE – beef and chili pepper stew. Texas-style notably contains no beans, while other regional versions include beans and tomatoes. Often topped with cheese, onions, or sour cream. The meat is ground or cut into small cubes and slowly simmered with spices.

SPAM – a canned meat product made from pork with ham meat, salt, water, potato starch, sugar, and sodium nitrite. Created in 1937 by Hormel Foods, it became extremely popular during WWII. It can be sliced and fried, used in sandwiches, or incorporated into various dishes. It’s particularly popular in Hawaii, where it’s used in spam musubi.

FRIED CHICKEN – chicken pieces coated in seasoned flour or batter and deep-fried until crispy golden brown. Traditional Southern style involves buttermilk marination and a heavily seasoned flour coating. The goal is a crispy exterior while maintaining juicy meat inside. Regional variations include Nashville Hot Chicken (extremely spicy) and Korean-inspired double-fried chicken.

CHICKEN NUGGETS – small pieces of chicken meat that are ground or cut, shaped, breaded, and fried. While McDonald’s popularized them in the 1980s, they’ve become a staple of American children’s diets. The coating is usually a seasoned breadcrumb or batter mixture.

GUMBO

CLAM CHOWDER – a creamy, thick soup made with clams, potatoes, and often salt pork or bacon. The white, milk-based version is distinctly New England (versus Manhattan’s red, tomato-based version). Traditionally served with oyster crackers.

LOBSTER ROLL – cold lobster meat mixed with mayonnaise, celery, and seasonings, served in a top-split hot dog bun. Sometimes served warm with just butter instead of mayonnaise.

CRAB CAKES – made primarily from lump blue crab meat, minimally bound with breadcrumbs and egg, seasoned with Old Bay seasoning. The best versions are mostly crab with very little filler.

SHRIMP AND GRITS – a Southern dish, particularly from the Low Country of South Carolina and Georgia. Fresh shrimp served over creamy grits, often with a sauce made from bacon, mushrooms, and/or butter.

FISH FRY – particularly popular in the Midwest (especially Wisconsin) during Lent, featuring beer-battered and fried fish (usually cod or walleye) served with tartar sauce, coleslaw, and potato sides.

SALMON BAKE – a Pacific Northwest tradition, particularly in Alaska and Washington, where whole salmon is cooked on wood planks or roasted over an open fire.

CIOPPINO – while inspired by Italian fishermen, this San Francisco fish stew made with various seafood in a wine-tomato broth has become a distinctly American dish.

TUNA CASSEROLE – a mid-century creation combining canned tuna, cream of mushroom soup, noodles, and often topped with crushed potato chips or breadcrumbs.

EGGS BENEDICT – poached eggs served on English muffin halves with Canadian bacon and hollandaise sauce. Created in New York in the late 1800s, it’s a quintessential American brunch dish. Many variations exist, like Eggs Florentine (with spinach) or California Benedict (with avocado).

DENVER OMELET (OR WESTERN OMELET) – a folded omelet filled with diced ham, onions, and green bell peppers, usually with cheese. It originated from sandwiches served to railroad workers in the American West.

BREAKFAST SANDWICH – usually featuring fried eggs with cheese and breakfast meat (bacon, sausage, or ham) on various breads: English muffin, bagel, or biscuit. Made famous by fast-food chains but now a staple of American breakfast.

MILKSHAKES – a quintessentially American creation, particularly popularized by diners and drive-ins. Made by blending milk with ice cream and flavorings (chocolate, vanilla, and strawberry being the classics).

HOT CHOCOLATE – the American version is distinctly made with milk (rather than water as in some other cultures), often topped with marshmallows or whipped cream.

RANCH DRESSING – created in California in the 1950s, this buttermilk-based dressing has become America’s most popular salad dressing and dip.

AMERICAN CHEESE – a processed cheese product invented in America, specifically designed for melting. It’s essential for classic grilled cheese sandwiches and cheeseburgers.

CREAM CHEESE – while not invented in America, it became uniquely American through its association with New York bagels and cheesecake. Philadelphia cream cheese particularly shaped American dairy culture.

GRILLED CHEESE SANDWITCH – an iconic American comfort food consisting of cheese (traditionally American cheese, though any melting cheese can be used) sandwiched between two slices of buttered bread, then grilled until golden brown and crispy on the outside with melted cheese inside.

FROZEN YOGURT/FROYO – became a cultural phenomenon in America starting in the 1980s but really exploded in the 2000s with self-serve establishments. It’s made by freezing yogurt with added sweeteners and flavors, creating a product similar to soft-serve ice cream but tangier and lower in fat.

PEANUT BUTTER AND JELLY SANDWICH – an iconic American sandwich of two slices of white sandwich bread, peanut butter, and fruit jelly of jam, most commonly grape or strawberry. It’s a common lunch item for school children, often the first food that kids learn to prepare themselves.

FUNNEL CAKE – a deep-fried batter, often topped with powdered sugar or other sweet toppings. A staple at fairs and carnivals across the USA.

PUMPKIN PIE – pumpkin purée, spices, eggs, and cream in a pie crust. A traditional dessert, especially for Thanksgiving, using an iconic American gourd.

APPLE PIE – the “all-American” dessert made of apples, sugar, cinnamon, and crusty pastry.

PECAN PIE – a Southern dessert of pecans in a custard filling made with corn syrup, eggs, and butter.

KEY LIME PIE – Florida’s signature dessert with lime custard in a graham cracker crust.

SMORES – Graham crackers with roasted marshmallow and chocolate.

CUPCAKES – got their name either from being baked in cups (before specialized pans were available) or from their recipe measurements being based on cups.Its and individual-sized cake, traditionally yello or chocolate, with matching frosting. Modern versions are elaborately decorated, coomon at parties and school celebrations.

BROWNIES – dense, chocolate squares that can be fudgy or cakey.

CHOCOLATE CHIP COOKIES – invented at Toll House Inn in Massachusetts.

DOUGHNUT – fried dough pastries with many variations: glazed, boston cream (filled with custard, topped with chocolate), jelly-filled, old fashioned )cake style with cracked surface).

FUDGE – a dense, sweet confection made by cooking sugar, butter, and milk to a specific temperature then beating while it cools. Traditional flavors are chocolate, vanilla, peanut butter.

SNICKERDOODLE – sugar cookies with cinnamon-sugar coating.

BANANA SPLIT – ice cream sundae with banana, multiple toppings.

ICE CREAM SANDWITCH – ice cream between two cookie-like wafers: a classic version uses chocolate wafers with vanilla ice cream, modern variations include chocolate chip cookies, brownies, or other cookies.

JELLO – abranded gelatin dessert that became generic term. Made by dissolving flavored gelatin in hot water, then chilling, Classic flavors include strawberry, cherry, lime, orange.