United States
Absinthe Frappe
A New Orleans classic: absinthe poured over crushed ice and slowly diluted with water and a little sugar syrup, turning cloudy as it louches.
northern-america
United States
Explore 725 foods connected to United States, from everyday staples to rare local specialties.
725 foods12 leading categories2 Essentials guides
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The local shortlist
New Orleans Essentials
10 editor-selected foods for understanding the place through what people eat.
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The full directory
Traditional foods from United States.
725 foods in this view. Filter by category, type, rarity, or search every recorded name.
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United States
Acorn Bread
A Native American quick bread made with acorn flour, sweetened with honey or maple, and baked until dense and crumbly.
United States
Acorn Mush
A traditional Native American porridge of ground, leached acorns simmered with water into a thick, savory cereal.
Alaska, United States
Akutaq
An Alaska Native dessert of whipped animal fat or shortening folded with berries, sometimes with fish, roots, or snow, served frozen.
United States
Alabama Slammer
A sweet, fruity highball of amaretto, sloe gin, and orange juice, sometimes with a splash of gin, shaken over ice.
United States
Alabama White Wings
Chicken wings tossed in a creamy white Alabama sauce of mayonnaise, vinegar, and horseradish instead of a red barbecue sauce.
United States
Ambrosia Salad
A Southern fruit salad of oranges, pineapple, coconut, and marshmallows folded into whipped cream or sour cream.
United States
American Goulash
A comfort-food pasta dish of elbow macaroni simmered in seasoned tomato sauce with ground beef and onions.
United States
American Samoa Lomi Salmon
Lomi-Lomi Salmon
A Hawaiian-style side of salted salmon rubbed with tomatoes and onions, then chilled; served with taro or breadfruit at American Samoan gatherings and luaus.
United States
Amish Chicken
A Pennsylvania Dutch roast chicken rubbed with herbs and butter, often baked with vegetables in the pan.
United States
Amish Friendship Bread
A sweet, cinnamon-scented sourdough-style quick bread that begins with a fermented starter shared between bakers.
United States
Amish Pasta Salad
A creamy Pennsylvania Dutch pasta salad with elbow macaroni, hard-boiled eggs, celery, and a sweet-tangy dressing.
United States
Anadama Bread
A New England yeast bread of cornmeal and molasses, with a rustic crust and a legend linking its name to a frustrated fisherman.
United States
Angel Food Cake
An airy, snow-white sponge cake made only from whipped egg whites, sugar, and flour, baked in a tube pan.
Antigua and Barbuda
Antiguan Fudge
Fudge
Traditional Antiguan fudge made with fresh coconut milk; sugar added to the coconut milk and stirred to melt and thicken; butter added and beaten with a wooden spoon until thick; poured into an oiled pan and cut into squares; found at markets and schoolyards; the fudge of Antigua; a nostalgic sweet.
Antigua and Barbuda
Antiguan Peanut Brittle
Peanut Brittle
Crunchy sweet of parched peanuts in a boiled sugary base with local spices; set and broken into pieces when hard; still popular today; also called peanut sugar cake; found at markets and schoolyards; the peanut brittle of Antigua; a crunchy, nostalgic treat.
United States
Apees Cookies
A Pennsylvania Dutch anise-flavored cookie rolled into small, squat rounds and baked until crisp, with a stamped or scored top.
New Haven, United States
Apizza
The New Haven-style pizza of Connecticut: a thin, oblong crust blistered in a coal oven, with a charred rim and a sparse topping.
United States
Apple Butter
A dense, deeply caramelized spread of slow-cooked apples, cider, and spices, cooked down until dark and silky.
United States
Apple Cider Doughnut
A cake doughnut made with fresh apple cider, often coated in cinnamon sugar while still warm.
United States
Apple Cobbler
A rustic Southern dessert of spiced, sugared apples baked under a biscuit topping.
United States
Apple Crisp
A baked dessert of cinnamon apples topped with a crumbly streusel of flour, butter, oats, and brown sugar.
United States
Apple Dumpling
A whole apple wrapped in pastry, baked with sugar and spice, and served in a sweet syrup.
United States
Apple Pie
A double-crust pie filled with spiced cinnamon apples, baked until the filling bubbles and the crust is golden.
United States
Applejack
An American apple brandy, historically made by freeze-distilling hard cider; aged in oak for a smooth, appley warmth.
United States
Arizona Cheese Crisp
A large flour tortilla baked until crisp under a blanket of melted cheese, often served with a bowl of chili or salsa.
United States
Arnold Palmer
A half-iced tea, half-lemonade drink, named for the golfer, served over ice.
United States
Atlantic Beach pie
A North Carolina custard pie made with sweetened condensed milk and lemon juice, baked in a pastry shell until set.
United States
Bacon, Egg and Cheese Sandwich
A New York bodega staple: bacon, fried egg, and melted American cheese on a toasted roll.
United States
Bagel and Lox
A New York classic: a toasted bagel spread with cream cheese and topped with lox (cured salmon), capers, red onion, and tomato.
United States
Bagel Dog
A hot dog wrapped in bagel dough and baked, served with mustard or cream cheese.
United States
Baked Alaska
A dramatic dessert of ice cream atop sponge cake, blanketed in meringue and quickly browned in a hot oven.
United States
Baked Bean Sandwich
A humble New England lunch of warm canned or homemade baked beans piled on buttered white bread.
United States
Baked Ziti
An Italian-American pasta casserole of ziti, tomato sauce, ricotta, and mozzarella, baked until bubbly.
United States
Baltimore-Style Hot Dog
A Baltimore take on the hot dog topped with mustard and a generous heap of fresh onion relish.
United States
Banana Pudding
Layers of vanilla custard, sliced bananas, and Nilla wafers, chilled until the cookies soften into the cream.