[{"data":1,"prerenderedAt":329},["ShallowReactive",2],{"country:united-states":3,"feed:country:united-states":42,"links:country:united-states":276,"country:musttry:united-states":305},{"slug":4,"name":5,"nativeName":6,"iso2":7,"continent":8,"subregion":8,"cuisineIntro":9,"cuisineDeepDive":10,"signatureIngredients":11,"eatingCustoms":21,"mustTrySlugs":22,"regions":26,"heroImage":39},"united-states","United States","United States of America","us","North America","American cooking is regional before it is national. There is no single mother sauce and no governing tradition — what exists instead is a set of strong local kitchens that grew where immigrant technique met local ingredients and stayed put. Louisiana built a French roux on West African okra and Spanish rice. The Carolina Lowcountry turned field corn and creek shrimp into breakfast. New England learned chowder from ships and coastal clam beds. The South made buttermilk, pork fat and cornmeal into an entire grammar of bread and gravy. Philadelphia and Buffalo invented sandwiches and bar snacks that outgrew their cities within a generation. The through-lines are corn, pork, dairy and a habit of generosity with portion and richness — and, more than most cuisines admit, a deep debt to Black, Indigenous and immigrant cooks whose names rarely made it onto the menus. Learn the regions and the country stops looking like a blank.","Corn is the foundation the whole country stands on. Indigenous farmers domesticated it and taught colonists to grow it, and it survives today in three main forms: whole kernels, cornmeal ground fine or coarse for cornbread and hushpuppies, and hominy — corn treated with alkali — which is dried and cracked into grits. Southern cornbread is unsweetened, poured into a screaming-hot skillet of fat, and treated as a savory bread; Northern cornbread is sweeter, cakier, and a genuinely different food. Grits are the Lowcountry breakfast starch, and the difference between instant grits and slow-cooked stone-ground grits is the difference between wallpaper paste and a bowl of creamy corn porridge worth waking up for.\n\nPork fat is the second foundation. Bacon, salt pork and country ham are seasoning as much as protein: chowder starts by rendering diced salt pork, greens simmer on a ham hock, cornbread bakes in bacon drippings, and breakfast sausage becomes the base of white gravy. Beside it sits dairy — buttermilk for biscuits and cornbread, heavy cream for chowder, and cheddar melted into everything from macaroni to burgers. Butter is a finishing fat in a way that would look profligate in most of Europe.\n\nLouisiana runs on its own system entirely. Roux — flour cooked in fat until it darkens from blond to peanut butter to milk chocolate — is the base for gumbo and etouffee, and the darker it goes the nuttier and less thickening it becomes. Onto it goes the holy trinity of onion, celery and green bell pepper, the local answer to mirepoix. Creole cooking (city, French-Spanish, tomato-friendly) and Cajun cooking (country Acadian, darker roux, no tomato) are related but distinct, and Louisianans will correct you on the difference.\n\nRegional seafood defines the coasts. New England reads clams, lobster and cod; the Chesapeake reads blue crab and Old Bay; the Gulf reads shrimp, oysters and crawfish; the Pacific Northwest reads salmon and Dungeness crab. Inland, barbecue splits along equally hard lines — Texas beef brisket with salt and pepper, Carolina whole hog with vinegar, Memphis ribs, Kansas City sweet sauce — each with partisans who consider the others a misunderstanding.\n\nThe meal structure is loose. Breakfast is the most distinctly American meal — eggs, sausage, biscuits, pancakes, and a whole savory-and-sweet plate at once. Dinner tends toward a protein with two sides rather than courses, and the potluck, the cookout and the holiday table are where the real regional cooking still lives. Restaurant food skews toward the sandwich, the burger and the diner plate; home food skews toward casseroles, skillets and slow-cooked pots that make a lot at once.",[12,13,14,15,16,17,18,19,20],"cornmeal and stone-ground grits","buttermilk","bacon and salt pork","sharp cheddar","gulf shrimp","cayenne hot sauce","maple syrup","andouille sausage","clams","Portions are large and refills of coffee, water and soda are usually free and automatic. Everything arrives at once rather than in courses, and it is normal to take leftovers home in a box without embarrassment. Tipping is not optional: 18 to 20 percent on top of the bill is how restaurant staff are actually paid, and leaving less reads as a complaint. Hot sauce, ketchup and ranch dressing live on the table as personal adjustments rather than chef corrections. Big food is social food — the backyard cookout, the church potluck, the Super Bowl spread and the Thanksgiving table are where people cook hardest, and guests are expected to bring a dish. Eating with your hands is fine for a whole category of food: wings, ribs, corn, sandwiches and pizza.",[23,24,25],"louisiana-gumbo","shrimp-and-grits","buffalo-wings",[27,30,33,36],{"name":28,"description":29},"Louisiana and the Gulf Coast","Creole and Cajun country, where dark roux, the holy trinity and Gulf shellfish produce gumbo, jambalaya and etouffee. The most distinctive regional cuisine in the country, and the least like anywhere else.",{"name":31,"description":32},"The South and Appalachia","Cornmeal, buttermilk, pork fat and slow-cooked greens. Home of biscuits and gravy, skillet cornbread, barbecue and the soul-food canon carried north during the Great Migration.",{"name":34,"description":35},"New England","Cold-water seafood and thrifty colonial cooking: clam chowder, lobster rolls, baked beans and cod. Cream, potatoes and salt pork do the heavy lifting, and the chowder wars with Manhattan are eternal.",{"name":37,"description":38},"The Northeast Cities","Philadelphia, New York and Buffalo, where immigrant kitchens turned into street food with a fixed address — cheesesteaks, bagels, pizza by the slice and the bar-snack chicken wing that conquered the world.",{"src":40,"alt":41},"\u002Fimages\u002Fcountries\u002Funited-states.jpg","Overhead arrangement of American pantry staples — cornmeal, buttermilk, bacon, sharp cheddar and cayenne hot sauce — on a dark wooden table",{"items":43,"total":132,"page":273,"limit":274,"hasMore":275},[44,78,103,127,152,175,192,216,237,256],{"slug":45,"title":46,"countrySlug":4,"region":47,"baseServings":48,"prepMinutes":49,"cookMinutes":50,"restMinutes":51,"difficulty":52,"course":53,"diet":56,"mainIngredients":59,"images":65,"keywords":69,"publishedAt":76,"updatedAt":76,"authorSlug":77},"baked-macaroni-and-cheese","Baked Macaroni and Cheese (Southern Cheddar Custard Bake)","The American South",8,20,45,15,"easy",[54,55],"side","main",[57,58],"vegetarian","nut-free",[60,61,62,63,64],"pasta","cheddar","eggs","butter","milk",[66],{"src":67,"alt":68},"\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero.svg","Baking dish of Southern macaroni and cheese with a browned cheddar crust and one square lifted out showing the set custard inside",[70,71,72,15,73,74,75],"macaroni and cheese","baked mac","southern side dish","potluck","soul food","vegetarian side","2026-08-20","dishroute-kitchen",{"slug":79,"title":80,"countrySlug":4,"region":81,"baseServings":82,"prepMinutes":49,"cookMinutes":83,"difficulty":84,"course":85,"diet":87,"mainIngredients":88,"images":91,"keywords":95,"publishedAt":76,"updatedAt":76,"authorSlug":77},"biscuits-and-gravy","Biscuits and Gravy (Buttermilk Scones in Sausage Cream Gravy)","Appalachia and the Upland South",4,25,"medium",[86,55],"breakfast",[58],[89,13,63,90,64],"flour","ground-pork",[92],{"src":93,"alt":94},"\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero.svg","Split buttermilk biscuits on a plate smothered in thick white sausage gravy flecked with black pepper",[96,97,98,99,100,101,102],"biscuits and gravy","sausage gravy","buttermilk biscuits","southern breakfast","appalachia","white gravy","diner food",{"slug":25,"title":104,"countrySlug":4,"region":105,"baseServings":82,"prepMinutes":49,"cookMinutes":49,"difficulty":52,"course":106,"diet":109,"mainIngredients":111,"images":115,"keywords":119,"publishedAt":76,"updatedAt":76,"authorSlug":77},"Buffalo Wings (Cayenne and Butter Chicken Wings)","Buffalo, New York",[107,108],"appetizer","snack",[110],"gluten-free",[112,63,113,114],"chicken","celery","sour-cream",[116],{"src":117,"alt":118},"\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero.svg","Platter of glossy orange-red Buffalo wings with celery sticks and a bowl of chunky blue cheese dip",[120,121,122,123,124,125,126],"buffalo wings","chicken wings","hot sauce","anchor bar","blue cheese dip","bar food","game day",{"slug":128,"title":129,"countrySlug":4,"region":130,"baseServings":131,"prepMinutes":83,"cookMinutes":50,"restMinutes":132,"difficulty":84,"course":133,"diet":134,"mainIngredients":136,"images":141,"keywords":145,"publishedAt":76,"updatedAt":76,"authorSlug":77},"jambalaya","Jambalaya (Louisiana One-Pot Rice with Sausage and Shrimp)","Louisiana",6,10,[55],[135],"dairy-free",[137,138,112,139,140],"rice","shrimp","tomato","bell-pepper",[142],{"src":143,"alt":144},"\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero.svg","Cast-iron pot of orange-red jambalaya rice studded with andouille coins, chicken and pink shrimp, scattered with sliced scallions",[128,146,147,148,149,150,138,151],"louisiana","creole","cajun","one-pot rice","andouille","rice dish",{"slug":153,"title":154,"countrySlug":4,"region":155,"baseServings":48,"prepMinutes":83,"cookMinutes":83,"restMinutes":156,"difficulty":84,"course":157,"diet":159,"mainIngredients":160,"images":164,"keywords":168,"publishedAt":76,"updatedAt":76,"authorSlug":77},"key-lime-pie","Key Lime Pie (Florida Keys Lime Custard Tart)","Florida Keys",240,[158],"dessert",[57],[161,162,62,63,163],"lime","condensed-milk","heavy-cream",[165],{"src":166,"alt":167},"\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero.svg","Slice of pale yellow key lime pie in a graham cracker crust topped with soft whipped cream and lime zest",[169,170,171,172,173,174],"key lime pie","florida keys","condensed milk","graham cracker crust","american dessert","lime custard",{"slug":23,"title":176,"countrySlug":4,"region":130,"baseServings":131,"prepMinutes":177,"cookMinutes":178,"difficulty":179,"course":180,"diet":181,"mainIngredients":182,"images":184,"keywords":188,"publishedAt":76,"updatedAt":76,"authorSlug":77},"Louisiana Gumbo (Creole Roux and Seafood Stew)",30,120,"hard",[55],[135],[112,138,183,140,113],"okra",[185],{"src":186,"alt":187},"\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero.svg","Dark brown Louisiana gumbo with shrimp, andouille slices and okra ladled around a mound of white rice in a wide bowl",[189,146,147,148,190,183,150,191],"gumbo","dark roux","shrimp stew",{"slug":193,"title":194,"countrySlug":4,"region":34,"baseServings":82,"prepMinutes":49,"cookMinutes":195,"difficulty":84,"course":196,"diet":198,"mainIngredients":200,"images":204,"keywords":208,"publishedAt":76,"updatedAt":76,"authorSlug":77},"new-england-clam-chowder","New England Clam Chowder (Creamy Clam and Potato Soup)",35,[197,55],"soup",[199],"pescatarian",[20,201,163,202,203],"potato","bacon","onion",[205],{"src":206,"alt":207},"\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero.svg","Bowl of thick white New England clam chowder with potato chunks, chopped clams, crisp pork bits and oyster crackers on top",[209,210,211,212,213,214,215],"clam chowder","new england","creamy soup","quahog","salt pork","potato soup","boston",{"slug":217,"title":218,"countrySlug":4,"region":219,"baseServings":82,"prepMinutes":49,"cookMinutes":51,"restMinutes":50,"difficulty":52,"course":220,"diet":222,"mainIngredients":223,"images":225,"keywords":229,"publishedAt":76,"updatedAt":76,"authorSlug":77},"philly-cheesesteak","Philly Cheesesteak (Griddled Beef and Melted Cheese Roll)","Philadelphia, Pennsylvania",[55,221],"street-food",[],[224,203,61,63],"beef-chuck",[226],{"src":227,"alt":228},"\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero.svg","Philly cheesesteak in a soft hoagie roll, packed with chopped browned beef, fried onions and melted cheese spilling from the side",[230,231,232,233,234,235,236],"philly cheesesteak","philadelphia","ribeye sandwich","hoagie roll","griddle","american sandwich","cheez whiz",{"slug":24,"title":238,"countrySlug":4,"region":239,"baseServings":82,"prepMinutes":51,"cookMinutes":50,"difficulty":84,"course":240,"diet":241,"mainIngredients":242,"images":245,"keywords":249,"publishedAt":76,"updatedAt":76,"authorSlug":77},"Shrimp and Grits (Lowcountry Shrimp over Corn Porridge)","South Carolina Lowcountry",[55,86],[110],[138,243,202,63,244],"cornmeal","lemon",[246],{"src":247,"alt":248},"\u002Fimages\u002Frecipes\u002Fshrimp-and-grits\u002Fhero.svg","Wide bowl of creamy white grits topped with seared shrimp, crisp bacon pieces, brown pan gravy and sliced scallions",[250,251,252,253,99,254,255],"shrimp and grits","lowcountry","gullah geechee","stone-ground grits","charleston","pan gravy",{"slug":257,"title":258,"countrySlug":4,"region":47,"baseServings":48,"prepMinutes":132,"cookMinutes":83,"difficulty":52,"course":259,"diet":261,"mainIngredients":262,"images":263,"keywords":267,"publishedAt":76,"updatedAt":76,"authorSlug":77},"skillet-cornbread","Skillet Cornbread (Unsweetened Southern Cast-Iron Bread)",[260,54],"bread",[57,58],[243,13,62,63],[264],{"src":265,"alt":266},"\u002Fimages\u002Frecipes\u002Fskillet-cornbread\u002Fhero.svg","Golden cornbread baked in a black cast-iron skillet, cut into wedges with a crisp browned crust and steam rising",[268,269,270,13,271,272,243],"cornbread","skillet cornbread","cast iron","southern bread","unsweetened",1,12,false,{"links":277,"total":132},[278,282,284,287,289,292,295,298,300,303],{"slug":45,"title":279,"iso2":280,"minutes":281},"Baked Macaroni and Cheese","US",80,{"slug":79,"title":283,"iso2":280,"minutes":50},"Biscuits and Gravy",{"slug":25,"title":285,"iso2":280,"minutes":286},"Buffalo Wings",40,{"slug":128,"title":288,"iso2":280,"minutes":281},"Jambalaya",{"slug":153,"title":290,"iso2":280,"minutes":291},"Key Lime Pie",290,{"slug":23,"title":293,"iso2":280,"minutes":294},"Louisiana Gumbo",150,{"slug":193,"title":296,"iso2":280,"minutes":297},"New England Clam Chowder",55,{"slug":217,"title":299,"iso2":280,"minutes":281},"Philly Cheesesteak",{"slug":24,"title":301,"iso2":280,"minutes":302},"Shrimp and Grits",60,{"slug":257,"title":304,"iso2":280,"minutes":195},"Skillet Cornbread",{"items":306,"total":328,"page":273,"limit":328,"hasMore":275},[307,314,321],{"slug":23,"title":176,"countrySlug":4,"region":130,"baseServings":131,"prepMinutes":177,"cookMinutes":178,"difficulty":179,"course":308,"diet":309,"mainIngredients":310,"images":311,"keywords":313,"publishedAt":76,"updatedAt":76,"authorSlug":77},[55],[135],[112,138,183,140,113],[312],{"src":186,"alt":187},[189,146,147,148,190,183,150,191],{"slug":24,"title":238,"countrySlug":4,"region":239,"baseServings":82,"prepMinutes":51,"cookMinutes":50,"difficulty":84,"course":315,"diet":316,"mainIngredients":317,"images":318,"keywords":320,"publishedAt":76,"updatedAt":76,"authorSlug":77},[55,86],[110],[138,243,202,63,244],[319],{"src":247,"alt":248},[250,251,252,253,99,254,255],{"slug":25,"title":104,"countrySlug":4,"region":105,"baseServings":82,"prepMinutes":49,"cookMinutes":49,"difficulty":52,"course":322,"diet":323,"mainIngredients":324,"images":325,"keywords":327,"publishedAt":76,"updatedAt":76,"authorSlug":77},[107,108],[110],[112,63,113,114],[326],{"src":117,"alt":118},[120,121,122,123,124,125,126],3,1787360045162]