Find your next
favorite food.

🇺🇸United States

Beet Eggs

Hard-boiled eggs pickled in sweet-tart beet juice until the whites turn deep magenta.

🇨🇦Canada

Chop Suey

Stir-fried vegetables with meat, Canadian Chinese adaptation, staple of Canadian Chinese restaurant menus.

🇺🇸United States

Collard Greens

Slow-simmered collard greens with smoked pork, onions, and pepper — a soul-food and Southern staple.

🇺🇸United States

Fried Cabbage

Cabbage sautéed in a hot skillet with onions, bacon, and seasoning until browned and sweet.

🇺🇸United States

Fried Green Tomatoes

Sliced unripe tomatoes coated in cornmeal and fried until golden — a Southern classic.

🇺🇸United States

Fried Okra

Okra slices coated in cornmeal and fried until crisp — a Southern side and snack.

🇺🇸United States

Harvard Beets

Sliced beets simmered in a sweet-tart sauce of sugar and vinegar, thickened and glossy.

🇺🇸New England, United States

Maine Fiddleheads

The curled young fronds of the ostrich fern, a brief spring delicacy foraged in Maine and the Northeast.

🇺🇸Louisiana, United States

Maque Choux

A Louisiana dish of corn simmered with onions, peppers, and often cream or bacon.

🇺🇸United States

Onion Rings

Thick onion slices battered and deep-fried until golden.

🇺🇸Hawaii, United States

Poi

A Hawaiian staple of pounded, fermented taro root — a smooth, purple paste.

🇺🇸Southern United States, United States

Southern-Style Green Beans

Green beans simmered long with bacon or ham hock until soft and savory.

🇺🇸Utica, United States

Utica Greens

A Utica, New York dish of escarole sautéed with garlic, prosciutto, breadcrumbs, and hot peppers, baked with cheese.

🇺🇸United States

Vidalia Onions

Vidalia Onion

A trademarked sweet onion grown in the defined Vidalia production area of southeast Georgia, where local soil and climate produce its unusually mild flavor.