Portal:American cuisine
Jump to navigation
Jump to search
Introduction
American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American cuisine. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.
When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet.
Selected general articles
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York City, both within and outside the various ethnic neighborhoods. New York City was also the founding city of New York Restaurant Week which has spread around the world due to the discounted prices that such a deal offers. In New York City there are over 12,000 bodegas, delis and groceries and many among them are open 24/7. Read more...- The cuisine of the Antebellum United States was a change in American eating and cooking habits from that of Colonial America over the period of 1776 to the American Civil War in 1861. During this period different regions of the United States adapted to their surroundings and cultural backgrounds to create specific regional cuisines, modernization of technology led to changes in food consumption, and an evolution of taverns into hotels led to the beginnings of an American temperance movement. By the beginning of the Civil War the United States cuisine and food culture could define itself separately from that of the rest of the world. Read more...
- Chicago lays claim to a large number of regional specialties that reflect the city's ethnic and working-class roots. Included among these are its nationally renowned deep-dish pizza; this style is said to have originated at Pizzeria Uno. The Chicago-style thin crust is also popular in the city. A number of well-known chefs have had restaurants in Chicago, including Charlie Trotter, Rick Tramonto, Grant Achatz, and Rick Bayless.
In 2003, Robb Report named Chicago the country's "most exceptional dining destination" and in 2008, Maxim awarded Chicago the title of "Tastiest City." Read more... - The cuisine of Kentucky mostly resembles that of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans (or "soup beans") slow-cooked with pork as seasoning and served with cornbread. Other popular items include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplings, which can be found across the commonwealth. In addition to this, Kentucky is known for its own regional style of barbecue. This style of barbecue is unique in itself given that it uses mutton, and is a style of Southern barbecue unique to Kentucky. Although Kentucky's cuisine is generally very similar to that of traditional Southern cuisine, it does differ with some unique dishes, especially in Louisville where the Hot Brown and Derby pie (a variation of pecan pie, common throught the American South), originated.
In northwestern parts of Kentucky burgoo is a favorite, while in southwestern parts of the state regular chili con carne is typical staple. In northern Kentucky plus a smaller amount in Louisville and Lexington Cincinnati chili is a popular fast food. That region and the Louisville area also are both home to a pronounced German-American population, translating into northern-like preferences for beer and European sausages. However, the remainder of the state's cuisine tends to be thoroughly Southern, preferring breakfast meats like country ham, ground pork sausage and as their beverage of choice, the state's renowned bourbon whiskey. Some common desserts are chess pie, pecan pie, blackberry cobbler and bread pudding. Read more...
Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state. Read more...- Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks.
The cuisine introduced dishes such as kedgeree, mulligatawny and pish pash to English palates. One of the few Anglo-Indian foods that has had a lasting impact on English cuisine is chutney. Read more... 
Dried red New Mexico chile peppers (Capsicum annuum)
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American with Hispano Spanish and Mexican cuisine originating in Nuevo México. This cuisine had adaptions and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout New Spain and the Spanish Empire, also from French, Italian, Mediterranean, Portuguese cuisine, and European cafés, furthermore during the American territorial phase from cowboy chuckwagons and Western saloons, additionally after statehood from Route 66 American diners, fast food restaurants, and global cuisine. Even so, New Mexican cuisine developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, and Mexican identity, and is therefore not like any other Latin food originating in the contiguous United States.
It can be easily distinguished from other Mexican and American cuisines, due to its emphasis on New Mexican spices, herbs, and flavors; especially red and/or green New Mexico chile peppers, anise (used in bizcochitos), and piñon (used as a snack or in desserts). It is also identifiable by the presence of foods and dishes that originate in New Mexico, such as; Native American frybread-style sopapillas, breakfast burritos, enchilada montada (stacked enchiladas), green chile stew, carne adovada (pork marinated in red chile), carne seca (a thinly sliced variant of jerky), green chile burgers, posolé (a hominy dish), slow cooked frijoles/beans (typically pinto beans), and calabacitas (a sautéed zucchini and summer squash dish). Read more...
The American lobster, a part of New England cuisine.
New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to English cuisine. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions. Many of New England's earliest Puritan settlers were from eastern England, where baking foods was more common than frying, such as pies, beans, and turkey, as was the tradition elsewhere. Two prominent characteristic foodstuffs native to New England are maple syrup and cranberries. The traditional standard starch is potato, though rice has a somewhat increased popularity in modern cooking. New England cuisine is known for limited use of spices aside from ground black pepper, although parsley and sage are common, with a few Caribbean additions such as nutmeg. Use of cream is common, due to the reliance on dairy. The favored cooking techniques are stewing, steaming, and baking. Read more...
St. Louis-style barbecue refers to spare ribs associated with the St. Louis area. These are slow- smoked in a bbq pit or bbq grill fueled by wood, charcoal, or a mixture of both. Read more...
The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States.
In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists. As they could no longer depend on British and West Indian imports, agricultural practices of the colonists began to focus on becoming completely self-sufficient. Read more...
Frybread is not a staple food but a celebratory type food of Native American cuisine with its origins in commodity food given to North American Tribes.[better source needed]
Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a varied culture of traditional foods, some of which have become iconic of present-day Native American social gatherings (for example, frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy and mush are known to have been adopted into the cuisine of the United States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity.
Modern-day Native American cuisine is varied. The use of indigenous domesticated and wild food ingredients can represent Native American food and cuisine. North American native cuisine can differ somewhat from Southwestern and Mexican cuisine in its simplicity and directness of flavor. The use of ramps, wild ginger, miners' lettuce, and juniper berry can impart subtle flavours to various dishes. A chef preparing a Native American dish can adopt, create, and alter as their imagination dictates. Read more...
Chicken soup with kreplach
Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide. It has evolved over many centuries, shaped by Jewish dietary laws (kashrut), Jewish Festival, and Shabbat (Sabbath) traditions. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the whole world.
The distinctive styles in Jewish cuisine are Ashkenazi, Sephardi, Mizrahi, Persian, Yemenite, Indian, and Latin-American. There are also dishes from Jewish communities from Ethiopia to Central Asia. Read more...
The centerpiece of contemporary Thanksgiving in the United States and Canada is a large meal, generally centered on a large roasted turkey. It is served with a variety of side dishes which vary from traditional dishes such as mashed potatoes, stuffing, and cranberry sauce, to ones that reflect regional or cultural heritage. The majority of the dishes in the traditional American version of Thanksgiving dinner are made from foods native to the New World, as according to tradition the Pilgrims received these foods, or learned how to grow them, from the Native Americans. Thanksgiving dinner is the largest eating event in the United States; people eat more on Thanksgiving than on any other day of the year. Read more...
This is a list of American foods and dishes. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of a large number of new ingredients and cooking styles. This variety continued expanding well into the 19th and 20th proportional to the influx of immigrants from additional foreign nations. There is a rich diversity in food preparation throughout the United States.
This list is not exhaustive, nor does it cover every item consumed in the U.S., but it does include foods and dishes that are common in the U.S., or which originated there. Read more...- Texan cuisine is the food associated with the U.S. state of Texas. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Southern, German, British, African American, Cajun/Creole, Mexican, Native American, Asian, and to a lesser degree, Jewish and Italian. Read more...
Maize (/meɪz/ MAYZ; Zea mays subsp. mays, from Spanish: maíz after Taino: mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences and separate ovuliferous inflorescences called ears that yield kernels or seeds, which are fruits.
Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. However, little of this maize is consumed directly by humans: most is used for corn ethanol, animal feed and other, such as corn starch and corn syrup. The six major types of maize are dent corn, flint corn, pod corn, popcorn, flour corn, and sweet corn. Read more...
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line. With its rich diversity of seafood from the coastal estuaries, its concentration of wealth in Charleston and Savannah, and a vibrant African cuisine influence, Lowcountry cooking has strong parallels with New Orleans and Cajun cuisine. Read more...
Tri-tip on the grill, with a saucepan of beans and loaves of bread
Santa Maria-style barbecue is a regional culinary tradition rooted in the Santa Maria Valley in Santa Barbara County on the Central Coast of California. This method of barbecuing dates back to the mid-19th century and is today regarded as a "mainstay of California's culinary heritage." The traditional Santa Maria-style barbecue menu was copyrighted by the Santa Maria Valley Chamber of Commerce in 1978.
Santa Maria-style barbecue centers around beef tri-tip, seasoned with black pepper, salt, and garlic salt before grilling over coals of native coast live oak, often referred to as "red oak" wood. The grill is made of iron and usually has a hand crank that lifts or lowers the grill over the coals to the desired distance from the heat. The Santa Maria Valley is often rather windy, so the style of cooking is over an oxidative fire as opposed to a reductive fire that many covered barbecues use. Read more...
A chuckwagon is a type of "field kitchen" covered wagon historically used for the storage and transportation of perishable food and cooking equipment on the prairies of the United States and Canada. Such wagons formed part of a wagon train of settlers or fed traveling workers such as cowboys or loggers.
In modern times, chuckwagons feature in certain cooking competitions and events. Chuckwagons are also used in a type of horse racing known as chuckwagon racing. Read more...
Potato cultivars appear in a variety of colors, shapes, and sizes.
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum. In many contexts, potato refers to the edible tuber, but it can also refer to the plant itself. Common or slang terms include tater and spud. Potatoes were introduced to Europe in the second half of the 16th century by the Spanish. Today they are a staple food in many parts of the world and an integral part of much of the world's food supply. As of 2014, potatoes were the world's fourth-largest food crop after maize (corn), wheat, and rice.
Wild potato species can be found throughout the Americas, from the United States to southern Chile. The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species traced a single origin for potatoes. In the area of present-day southern Peru and extreme northwestern Bolivia, from a species in the Solanum brevicaule complex, potatoes were domesticated approximately 7,000–10,000 years ago. In the Andes region of South America, where the species is indigenous, some close relatives of the potato are cultivated. Read more...
A tailgate party is a social event held on and around the open tailgate of a vehicle. Tailgating, which originated in the United States, often involves consuming alcoholic beverages and grilling food. Tailgate parties occur in the parking lots at stadiums and arenas, before and occasionally after games and concerts. People attending such a party are said to be 'tailgating'. Many people participate even if their vehicles do not have tailgates. Tailgate parties also involve people bringing their own alcoholic beverages, barbecues, food etc. which is sampled and shared among fans attending the tailgate. Tailgates are intended to be non-commercial events, so selling items to the fans is frowned upon.
Tailgate parties have spread to the pre-game festivities at sporting events besides football, such as basketball, hockey, soccer, and baseball, and also occur at non-sporting events such as weddings, barbecues, and concerts. Read more...
The cuisine of Philadelphia was shaped largely by the city's mixture of ethnicities, available foodstuffs and history. Certain foods have become iconic to the city. Invented in Philadelphia in the 1930s, the cheesesteak is the most well known icon of the city, and soft pretzels have become a part of Philadelphia culture. The late 19th century saw the creation of two Philadelphia landmarks, the Reading Terminal Market and Italian Market. After a dismal restaurant scene during the post-war era of the 20th century, the 1970s brought a restaurant renaissance that has continued into the 21st century.
Many foods and drinks associated with Philadelphia can also commonly be linked with the Pennsylvania Dutch. Read more...
Shrimp gumbo and rice
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others. Read more...
Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. Read more...
The pecan (/pəˈkɔːn/, Carya illinoinensis) is a species of hickory native to Mexico and the Southern United States. Read more...- Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch - in and around Lancaster County, Pennsylvania - would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change.
It is extremely common to find Pennsylvania Dutch cuisine throughout the Philadelphia/Delaware Valley region. Read more... - The Culinary Revolution was a movement during the late 1960s and 1970s, growing out of the Free Speech Movement, when sociopolitical issues began to profoundly affect the way Americans eat. The Culinary Revolution is often credited to Alice Waters, the owner of Chez Panisse restaurant in Berkeley, California; however, such claims are sometimes contested and the movement attributed to collaborations of other individuals. The mantra of using fresh, local, and seasonal ingredients at Waters's Chez Panisse, as well as other similar "New American cuisine" restaurants, has greatly changed food served in restaurants and at home, thus creating California Cuisine and a broader movement in the cuisine of the United States. Read more...
St. Louis cuisine is the name given to the culinary culture of the Greater St. Louis area, which comprises and completely surrounds the independent city of St. Louis (its principal city) and includes parts of both the U.S. states of Missouri and Illinois. Read more...- American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China. Read more...
Shrimp tostadas made with locally grown ingredients as served at Tacos Sinaloa in Oakland, California
The cuisine of California is the local cuisine of the U.S. state of California. It is noted for its emphasis on fresh, light, and health-conscious dishes, taking advantage of readily available produce and seafood. In addition, California's local cuisine incorporates elements of Latino, Spanish, Asian, and Oceanian food traditions, sometimes combined as fusion cuisine. Read more...
Example of a fusion dish: combination of smoked salmon wrapped in rice paper, with avocado, cucumber and crab sticks
Fusion cuisine is cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in innovations of many contemporary restaurant cuisines since the 1970s. Read more...
Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat that originated from the pit of Henry Perry in the early 1900s in Kansas City, Missouri.
Kansas City barbecue is characterized by its use of a wide variety of meats: pork, beef, chicken, turkey, lamb, sausage, and sometimes even fish. Just about any type of barbecued meat served in the country's other barbecue capitals, from pulled pork to brisket to beef ribs and pork ribs in a number of different cuts, is served in KC-area barbecue restaurants. Burnt ends – the crusty, fatty, flavorful meat cut from the point of a smoked beef brisket – are much in demand. Read more...
Kentucky burgoo, which sometimes contains roadkill.
Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads.
It is a practice engaged in by a small subculture in the United States, southern Canada, the United Kingdom, and other Western countries as well as in other parts of the world. It is also a subject of humor and urban legend. Read more...
Fast food is a type of mass-produced food designed for commercial resale and with a strong priority placed on "speed of service" versus other relevant factors involved in culinary science. Fast food was originally created as a commercial strategy to accommodate the larger numbers of busy commuters, travelers and wage workers who often did not have the time to sit down at a public house or diner and wait for their meal. By making speed of service the priority, this ensured that customers with strictly limited time (a commuter stopping to procure dinner to bring home to their family, for example, or an hourly laborer on a short lunch break) were not inconvenienced by waiting for their food to be cooked on-the-spot (as is expected from a traditional "sit down" restaurant). For those with no time to spare, fast food became a multi-billion dollar industry.
The fastest form of "fast food" consists of pre-cooked meals kept in readiness for a customer's arrival (Boston Garden rotisserie chicken, Little Caesars pizza, etc), with waiting time reduced to mere seconds. Other fast food outlets, primarily the hamburger outlets (McDonald's, Burger King, etc.) use mass-produced pre-prepared ingredients (bagged buns & condiments, frozen beef patties, prewashed/sliced vegetables, etc.) but take great pains to point out to the customer that the "meat and potatoes" (hamburgers and french fries) are always cooked fresh (or at least relatively recently) and assembled "to order" (like at a diner). Read more...
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima.
Specific cultivars of winter squash derived from other species, including C. argyrosperma, and C. moschata, are also sometimes called "pumpkin". Read more...
In the United States, barbecue refers to a technique of cooking meat outdoors over a fire; often this is called pit barbecue, and the facility for cooking it is the barbecue pit. This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles.
Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions. Read more...
Okra or okro (US: /ˈoʊkrə/, UK: /ˈɒkrə/), known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world. Read more...
A traditional soul food dinner consisting of fried chicken with macaroni and cheese, collard greens, and fried okra
Soul food is a variety of cuisine originating in the Southeastern United States, and from Native American culture. It is common in areas with a history of slave-based plantations and has maintained popularity among the Black American and American Deep-South communities for centuries. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe Black American culture. Read more...
A plate of South Texas Style BBQ. Potato salad is common in Texas barbecue as a side dish.
Texas Barbecue is a traditional style of preparing meat unique to the cuisine of Texas. It is one of the many different varieties of barbecue found around the world.
Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. In a 1973 Texas Monthly article, Author Griffin Smith, Jr., described the dividing line between the two styles as "a line running from Columbus and Hearne northward between Dallas and Fort Worth". Read more...- Apple cider
- Boiled custard
- Candy canes
- Champagne, or sparkling apple cider
- Chocolate fudge
- Christmas cookies
- Cranberry sauce
- Eggnog
- Fish as part of the Feast of the Seven Fishes
- Fruitcake
- Gingerbread, often in the form of a gingerbread house or gingerbread man
- Christmas ham
- Hot buttered rum
- Hot chocolate
- Mashed potato
- Mixed nuts
- Oyster stew, composed of oysters simmered in cream or milk and butter.
- Persimmon pudding
- Pie
- Yams/ sweet potato casserole ( with marshmallow)
- Russian tea cakes
- Tom and Jerry
- Roast turkey, less often roast duck, goose, or pheasant
- Stuffing, also known as dressing, particularly in the Southern U.S.
See also: Thanksgiving (the dishes tend to be similar) Read more...- Rocky Mountain Cuisine is a cuisine of Alberta in Canada, Colorado, Wyoming, Utah and Montana in the United States. Some distinguishing dishes include bison and Rocky Mountain oysters, or Prairie Oysters as they are known in Canada. Read more...
California cuisine is a food movement that originated in California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region
The food is typically chef-driven. Foods low in saturated fats and high in fresh vegetables and fruits with lean meats and seafood from the California coast often define the style. The term California cuisine arose as a result of culinary movements in the last decades and should not be confused with the traditional foods of California. French cuisine, Italian cuisine, Mexican cuisine, Chinese cuisine, and Japanese cuisine have all influenced Californian fusion cuisine, though this is by no means a complete list of influencing cultures. Read more...
Omaha's Spaghetti Works restaurant in the Old Market
The cuisine of Omaha reflects the heritage and culture of Omaha, Nebraska. Read more...
Louisiana Creole cuisine (French: Cuisine créole, Spanish: Cocina criolla) is a style of cooking originating in Louisiana, United States, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.
Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803. Read more...
Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and ribs can be prepared either "dry" or "wet". "Dry" ribs are covered with a dry rub consisting of salt and various spices before cooking and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking.
Memphis-style barbecue has become well-known due to the World Championship Barbecue Cooking Contest held each May, which has been listed in Guinness World Records as the largest pork barbecue contest in the world.
The event is regularly covered by national and international television networks such as The Food Network and the BBC and attracts over 100,000 visitors. Many of Memphis' barbecue restaurants have become nationally known and can ship their products anywhere in the country overnight due to the proximity of FedEx's Memphis Superhub. Read more...
_Thanksgiving_Dinner.jpg)
.jpg)
Did you know...
- ... that ham sausage is a part of Polish, German, British, and American cuisine?
Get involved
For editor resources and to collaborate with other editors on improving Wikipedia's American cuisine-related articles, see WikiProject Food and drink and WikiProject United States.
Need help?
Do you have a question about American cuisine that you can't find the answer to?
Consider asking it at the Wikipedia reference desk.
Selected images
Nachos with cheese
Philadelphia cheesesteak with cheese whiz
A modern dish consisting of traditional roasted turkey, sweet potatoes, and grilled vegetables prepared with modern fusion ingredients
New York–style pizza served at a pizzeria in New York City
Adaptation of Mexican food tailored for the mainstream American market usually is different from Mexican food typically served in Mexico.
Machaca with pork, eggs, and potatoes wrapped in a tortilla, served with salsa
New York strip steak topped with mushrooms and onions
Dishes typical of Louisiana Creole cuisine
Booyah. A popular chunky stew of the Midwest that is often served to large numbers of people.
Map of the 13 American Colonies in 1775.
The maypop plant
A cheeseburger served with fries and coleslaw
Lomi-lomi salmon
Nighthawks, a painting of a diner, one type of eatery still common in the Mid-Atlantic
Crab cake, popular in Maryland, Delaware and New Jersey is often served on a roll.
Mixed beef and chicken fajita ingredients, served on a hot iron skillet
Chili con carne, a typical Tex-Mex dish with garnishes and tortilla chips
New York–style cheesecake with strawberries
Eggs Benedict, an American breakfast dish made with poached eggs and hollandaise sauce, served in this variation with smoked salmon
Biscochitos, the state cookie of New Mexico
New England clam chowder
Blue crab was used on the eastern and southern coast of what is now the U.S. mainland.
A New England clam bake consists of various steamed shellfish.
New Mexico green chile is a staple of New Mexican cuisine.
New York–style pizza refers to the style of pizza eaten in New York, New Jersey, and Connecticut.
Philadelphia-style soft pretzel
Chicago-style deep-dish pizza from the original Giordano's location
Fried fish and french fries in San Diego, California
Carts selling frankfurters, the predecessor to hotdogs, in New York City circa 1906. The price is listed as "3 cents each or 2 for 5 cents".
Persimmon pudding. This is a dessert staple of the Midwest.
.jpg)
.jpg)
.jpg)
.jpg){kind=small}
.jpg){kind=small}
.jpg){kind=small}
