| Image | Name | General Region | Associated regions | Description |
| Alabama-style barbecue | South | Northern Alabama | Smoked chicken or other smoked meats, with a white barbecue sauce that has a base of mayonnaise instead of tomatoes. The sauce is said to have been developed in 1925 by Bob Gibson of Decatur. |
| Kansas City-style barbecue | Midwest | Kansas City, Missouri | Kansas City barbecue is slow-smoked over a variety of woods and then covered with a thick tomato- and molasses-based sauce. It is characterized by its use of a wide variety of meat. Burnt ends are quite popular in Kansas City. |
| Memphis-style barbecue | South | Memphis, Tennessee | Typified by pork ribs, slow cooked in a pit. "Dry" ribs are covered with a dry rub before cooking, and are normally eaten without sauce. "Wet" ribs are brushed with sauce before, during, and after cooking. |
| North Carolina-style Barbecue | South | North Carolina | Pulled pork is very popular in North Carolina. In the eastern part of the state, a vinegar-based sauce is used. In the western part of the state, the sauce is tomato-based. |
| Santa Maria-style barbecue | West | Santa Maria Valley, California | Beef tri-tip and sometimes other meat, grilled over coals of the coast live oak, and traditionally served with salsa, pinquito beans, salad, and grilled French bread. |
| St. Louis-style barbecue | Midwest | St. Louis, Missouri | Various pork dishes cooked with barbecue sauce, which typically are grilled rather than being cooked in a smokehouse. |
| Texas-style barbecue | South | Texas | Texas-style barbecue often uses beef instead of pork. There are several variations, including East, Central, West, and South Texas. The regions differ primarily in the type of wood used, the cooking method, and the addition and application of spices and sauce. |
| Image | Name | General Region | Associated regions | Description |
| [|Broasted chicken] | Midwest | Wisconsin | Broasted chicken is pieces of chicken that have been battered and deep-fried in a pressure cooker. The outside is very crispy and the inside is moist and juicy. True broasted chicken is chicken that has been cooked using equipment and recipes supplied by the Broaster Company. |
| Buffalo wings | Northeast | Buffalo, New York | Chicken wing sections that are deep-fried, unbreaded, and coated in a hot sauce made with cayenne pepper, vinegar, and butter. Usually served with celery or carrot sticks, and ranch or bleu cheese dressing for dipping. |
| Chicken and waffles | Multiple | The South and the Northeast | The soul food version of chicken and waffles, popular in the South, pairs fried chicken with a breakfast waffle. The Pennsylvania Dutch version, found in the Northeast, consists of a plain waffle with pulled, stewed chicken on top, covered in gravy. |
| Chicken Divan | Northeast | New York City | A chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisienne Restaurant in the New York City Chatham Hotel. |
| Chicken Maryland | South | Maryland | Fried chicken served with a cream gravy |
| Chicken mull | South | North Carolina, South Carolina and Georgia | A traditional stew consisting of parboiled whole chicken in a cream or milk based broth, butter and seasoned with salt, pepper and other ingredients |
| Chicken riggies | Northeast | Utica–Rome area, New York | An Italian-American pasta dish of chicken, rigatoni, and hot or sweet peppers, in a spicy cream and tomato sauce. |
| Chicken Vesuvio | Midwest | Chicago | Pieces of chicken on the bone, with potato wedges and peas, cooked with white wine, garlic, and olive oil. An Italian American dish. |
| Hawaiian haystack | West | Utah | A sauce with chunks of chicken, poured over steamed rice, and garnished with crispy chow mein noodles and pineapple. Various optional condiments, such as coconut, diced bell peppers and tomatoes, and grated cheese are also often included. |
| Hot chicken | South | Nashville, Tennessee | A portion of breast, thigh, or wing that has been marinated in buttermilk, floured, fried, and finally sauced using an oil-based paste that has been spiced with cayenne pepper. |
| Moravian chicken pie | South | Winston-Salem, North Carolina | A savory pie containing no vegetables and filled only with chicken meat and a small amount of thickened broth. Served with hot chicken gravy on top. |
| Image | Name | General Region | Associated regions | Description |
| Bananas Foster | South | New Orleans | A dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, then the alcohol is added and ignited as a flambé. The bananas and sauce are served over the ice cream. |
| Beignet | South | New Orleans | A beignet is a square-shaped pastry made with deep-fried choux dough and topped with powdered sugar. |
| Boston cream donut | Northeast | Massachusetts | A yeast-risen donut with chocolate frosting and a creamy vanilla-flavored custard filling: a miniature version of the [|Boston cream pie]. It was designated the official donut of Massachusetts in 2003 after the Boston cream pie itself was chosen as the state dessert in 1996. |
| Boston cream pie | Northeast | Boston | A cake that is filled with a custard or cream filling and frosted with chocolate |
| Chantilly cake | West | Hawaii | A delicacy in Hawaii, dating back to the 1950s. Usually, Chantilly cakes are chocolate cakes with a Chantilly frosting, which is essentially the coconut frosting from a German chocolate cake without the coconut. This is in contrast to the typical usage of creme Chantilly, which refers to sweetened whipped cream. |
| Chess pie | South | Southern United States | A simple, sweet custard-like pie that is made from eggs, butter, sugar, and optionally a flavoring such as lemon, orange, or chocolate. |
| Doberge cake | South | New Orleans | Doberge cake is a cake with many thin layers, separated with dessert pudding, and with a glazed outer frosting. |
| Frozen banana | Southwest | Newport Beach, California | Made by putting a banana on a stick, freezing it, and dipping it in melted chocolate. May be covered with toppings such as chopped nuts, sprinkles, sugar, and crushed cookies. |
| Gooey butter cake | Midwest | St. Louis, Missouri | A flat, dense cake made with wheat cake flour, butter, sugar, and eggs, typically about an inch tall, and dusted with powdered sugar. |
| Happy Cake | West | Hawaii | A tropical cake prepared with pineapple, coconut and macadamia nuts, it is often referred to as Hawaii's version of a fruit cake. |
| Haupia | West | Hawaii | Haupia is a dish in the native cuisine of Hawaii, it is a coconut milk-based Hawaiian dessert often found at luaus and other local gatherings in Hawaiʻi |
| Hot milk cake | Northeast | Mid-Atlantic states | Has a distinctive flavor from scalded milk that is the liquid component of the batter. It differs from traditional sponge cakes because it does contain baking powder as leavening, and the eggs are beaten together whole instead of whipping the yolks and whites separately. |
| Hummingbird cake | South | Southern United States | A banana-pineapple spice cake that has been a tradition in Southern cuisine since the mid-20th century. The first known publication of the recipe, as written by L.H. Wiggin, was in the February 1978 issue of Southern Living. |
| Kentucky jam cake | South | Kentucky and Tennessee | Prepared with jam and spices mixed in the batter and is decorated with caramel icing. |
| Key lime pie | South | Key West, Florida | A pie made with key lime juice, egg yolks, and sweetened condensed milk, with a meringue topping. |
| King cake | South | New Orleans | A cake made of braided pastry laced with cinnamon, with purple, green, and gold frosting, and a small plastic baby hidden inside. Eaten during Mardi Gras season. |
| Kulolo | West | Hawaii | A dessert made from mashed kalo corms, grated coconut meat or coconut milk, and sugar |
| Lane cake | South | Georgia, Alabama, Mississippi | Also known as a prize cake; a bourbon-soaked layer cake |
| Lemon stick | South | Baltimore, Maryland | Half of a lemon with a peppermint stick in it |
| Mississippi mud pie | South | Mississippi | A chocolate-based dessert pie. |
| Modjeska | South | Louisville, Kentucky | A marshmallow dipped in caramel. |
| Moravian sugar cake | South | Winston-Salem, North Carolina | A traditional sweet coffee cake topped with butter, brown sugar and cinnamon which was popularized by Moravians in North Carolina. |
| Needham | Northeast | Maine | A confectionery dessert bar made from sugar, chocolate, coconut, and potato. |
| Pecan pie | South | Southern United States | A pie made primarily of eggs and corn syrup with pecan nuts. |
| Salt water taffy | Northeast | Atlantic City, New Jersey | Originally produced and marketed in the Atlantic City, New Jersey area starting in the 1880s |
| Shaker lemon pie | Midwest | Ohio and elsewhere in the Midwest | A pie with a filling made with whole lemons that have been sliced extremely thin and macerated with sugar. |
| Shoofly pie | Northeast | Pennsylvania | A pie with a cake-like consistency, made with molasses. |
| Snickers salad | Midwest | Iowa | A mix of Snickers bars, Granny Smith apples, whipped cream, and often pudding or whipped topping, served in a bowl. |
| Strawberry rhubarb pie | Northeast | New England, Upstate New York | A sweet and tart pie made with strawberries and rhubarb, with a latticed top crust. |
| Sugar cream pie | Midwest | Indiana | Often referred to as Hoosier sugar cream pie, this is the state food of Indiana. It is a single crust pie made from brown sugar, flour, butter, salt, vanilla, and cream. The Hoosier sugar cream pie is recognizable for being a shallow pie with a nutmeg dusting on top. |
| Sugar on snow | Northeast | Vermont, Upstate New York | A candy made by boiling maple syrup and pouring it over clean snow to harden it. |
| Sweet potato pie | South | Southern United States | A pie with a filling of mashed sweet potatoes, milk, sugar and eggs, flavored with spices such as nutmeg. |
| [|Tarte à la Bouillie] | South | Louisiana | Tarte à la Bouillie are sweet-dough custard tarts that are part of Cajun cuisine. |
| Toll House cookie | Northeast | Massachusetts | A cookie made with butter, brown sugar, and white sugar, with semi-sweet chocolate chips. Invented at the Toll House Inn in Whitman, Massachusetts. |
| Tipsy cake | South | Southern United States | A variation on the English trifle brought to America in colonial times. A cake made with an alcoholic beverage such as wine, sherry, or bourbon, and often with custard, jam, or fruit. |
| Whoopie pie | Northeast | Maine and Pennsylvania | A baked product made of two round mound-shaped pieces of chocolate cake with a sweet, creamy filling or frosting sandwiched between them. Referred to in some parts of Pennsylvania as a gob. |
| Image | Name | General Region | Associated regions | Description |
| Cioppino | West | San Francisco, California | Cioppino is an Italian-American fish stew with tomatoes and a variety of fish and shellfish. |
| Clambake | Northeast | New England | Seafood and vegetables steamed between layers of seaweed over hot rocks on a beach. |
| Clam cakes | Northeast | Rhode Island | Fritter made from flour, water, baking powder, clam juice, and chopped or minced clams all mixed together, rolled into balls and deep fried. |
| Clams casino | Northeast | Rhode Island | A clam served on a half clamshell, topped with breadcrumbs and crumbled bacon, and broiled. |
| Crab cakes | South | Baltimore–Washington metropolitan area and elsewhere in Maryland | Crab meat and other ingredients, traditionally deep-fried or sautéd, and increasingly often broiled. |
| Fish boil | Midwest | Door County, Wisconsin | Freshwater whitefish, potatoes, and onions are boiled in a large pot of salty water, with the fish and potatoes in wire baskets. When the fish is ready, the fish oil, which has floated to the top, is removed, traditionally with burning kerosene. |
| [|Hangtown fry] | West | California | Hangtown fry is a type of omelette made famous during the California Gold Rush in the 1850s. The most common version includes bacon and oysters combined with eggs, and fried together. |
| Lobster Newberg | Northeast | New York City, New York | An American seafood dish made from lobster, butter, cream, cognac, sherry, eggs, and cayenne pepper. |
| Oysters Bienville | South | New Orleans, Louisiana | A traditional dish in New Orleans cuisine, it consists of filled, baked oysters. Ingredients include shrimp, mushrooms, bell peppers, sherry, a roux with butter, Parmesan cheese and other lighter cheese, as well as bread crumbs. |
| Oysters en brochette | South | New Orleans | A classic dish in New Orleans Creole cuisine, raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded then either deep fried or sautéed |
| Oysters Rockefeller | South | New Orleans | Oysters on the half-shell that have been topped with various other ingredients and are then baked or broiled |
| Shrimp and grits | South | The South Carolina Lowcountry and other coastal areas of the Southeast | Grits with cooked shrimp added, usually served for breakfast. |
| Shrimp Creole | South | Louisiana | Cooked shrimp in a mixture of tomatoes, onions, celery, and bell peppers, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. |
| Shrimp DeJonghe | Midwest | Chicago | A casserole of large, peeled shrimp, soft breadcrumbs, and a rich sauce made with butter, garlic, and white wine or sherry. |
| Stuffies | Northeast | Rhode Island and elsewhere in New England | Also known as stuffed clams or stuffed quahogs. Quahog clams, minced and mixed with breadcrumbs and sometimes other ingredients, baked on the half-shell. |
| Squid lū'au | West | Hawaii | Made with squid, taro leaves, coconut milk, garlic, water, and Hawaiian salt. |
| Image | Name | General Region | Associated regions | Description |
| Bagel dog | Multiple | New York City, Chicago, Cincinnati | A full-size or miniature hot dog, wrapped in bagel-style breading before or after cooking. |
| Beer brat | Midwest | Wisconsin | A bratwurst simmered in beer and then grilled. |
| Boudin | South | Southern Louisiana | A sausage made with pork, rice, and Cajun spices. |
| Chicago-style hot dog | Midwest | Chicago | An all-beef hot dog on a poppy seed bun, topped with chopped onions, pickle spear, tomato slices, neon-green relish, celery salt, and sport peppers. Also topped with mustard, but not ketchup. |
| Coney | Midwest | Cincinnati | A hot dog topped with a spiced meat sauce called [|Cincinnati chili], mustard, diced onions, and sometimes cheese. |
| Coney Island hot dog | Midwest | Detroit, Flint, elsewhere in Michigan | A large, natural-casing hot dog topped with a hearty, mildly spiced meat sauce, and with mustard and diced onions. |
| Dodger Dog | Southwest | Los Angeles | A 10-inch hot dog wrapped in a steamed bun. Sold at the baseball park of the Los Angeles Dodgers. |
| Half-smoke | South | Washington, D.C. | A "local sausage delicacy" that is similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat. The sausage is often half-pork and half-beef, smoked, and served with herbs, onions, and chili sauce. |
| Italian hot dog | Northeast | Newark, New Jersey | A deep-fried hot dog on pizza bread, topped with onions, peppers, and fried potatoes. |
| Jersey breakfast dog | Northeast | New Jersey | A hot dog wrapped in bacon and deep fried, with melted cheese, on top of a fried or scrambled egg. |
| Maxwell Street Polish | Midwest | Chicago | A Polish sausage made with beef and pork, and with garlic and other spices. Served on a bun with grilled onions. |
| Michigan hot dog | Northeast | North Country of New York state | A natural-casing hot dog made of beef and pork, sometimes bright red in color, on a steamed bun, topped with a meat sauce made with hamburger meat, tomatoes, and spices. Optionally also topped with onions and yellow mustard. |
| New York System wiener | Northeast | Rhode Island | A sausage similar to a hot dog, made of veal and pork, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce made from ground beef. |
| Polish Boy | Midwest | Cleveland | A kielbasa sausage covered with French fries, barbecue sauce, and cole slaw, served in a long bun. |
| Ripper | Northeast | Northern New Jersey | A hot dog that is deep-fried until the casing rips. |
| Seattle-style hot dog | West | Seattle | A hot dog or Polish sausage, usually grilled, topped with cream cheese. Often also topped with condiments such as mustard, grilled onions, or sauerkraut. |
| Sonoran hot dog | Southwest | Tucson and elsewhere in southern Arizona | A hot dog wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa. |
| Texas Tommy | Northeast | Philadelphia and elsewhere in eastern Pennsylvania | Invented in Pottstown, Pennsylvania, a Texas Tommy is a hot dog that is split and filled with cheese, wrapped with bacon, and then cooked. |
| White hot | Northeast | Rochester, New York | A hot dog made with a combination of uncured and unsmoked pork, beef, and veal. The lack of smoking or curing allows the meat to retain a naturally white color. White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk. |
| Image | Name | General Region | Associated regions | Description |
| Chicago-style pizza | Midwest | Chicago | Deep-dish pizza, with a tall outer crust and large amounts of cheese, with chunky tomato sauce on top of the cheese instead of underneath it. |
| Detroit-style pizza | Midwest | Detroit | A square pizza similar to Sicilian-style pizza that has a thick deep-dish crisp crust and toppings such as pepperoni and olives, and is served with the marinara sauce on top. |
| Grandma pizza | Northeast | Long Island | Thin-crust pizza topped sparingly with shredded mozzarella, crushed uncooked canned tomatoes, chopped garlic, and olive oil, cooked in a rectangular pan and then cut into squares. |
| New Haven-style pizza | Northeast | New Haven, Connecticut | A Neapolitan-influenced pizza with a thin, crisp crust. A "plain" pizza is crust, oregano, and tomato sauce with a little bit of grated pecorino romano cheese sprinkled on. Mozzarella is considered to be a topping; a customer who wants it must ask for it. |
| New York-style pizza | Northeast | New York City | Pizza with a thin, hand-tossed crust that is soft and foldable but crispy on the edge. Often sold in wide, wedge-shaped slices to go. |
| Pizza bagel | Northeast | New York metropolitan area | The two halves of a toasted bagel, baked with tomato sauce, mozzarella cheese, and often other pizza toppings. |
| Pizza puff | Midwest | Chicago | A deep-fried dough pocket filled with cheese, tomato sauce, and other pizza ingredients such as sausage. Can be found at some hot dog stands and casual dining restaurants. |
| Quad City-style pizza | Midwest | The Quad Cities area of Iowa and Illinois | The crust has a nutty taste, the tomato sauce is spicy, the toppings are under the cheese, and the pizza is cut into strips. |
| St. Louis-style pizza | Midwest | St. Louis | Pizza, often made with Provel cheese, with a very thin crust made without yeast. Generally cut into squares or rectangles instead of wedges. |
| Tomato pie | Northeast | Trenton, New Jersey | Thick-crust pizza dish cooked with cheese underneath a large amount of garlicky tomato sauce, cooled to room temperature before serving. |
| Image | Name | General Region | Associated regions | Description |
| Charleston red rice | South | The lowcountry of South Carolina and Georgia | Long grain rice cooked with crushed tomatoes, small bits of bacon or smoked pork sausage, celery, bell peppers, and onions. |
| Dirty rice | South | Louisiana and elsewhere in the Southern United States | Rice cooked with small amounts of meat which give it a dark color, along with onions, bell peppers, celery, and spices. |
| Hoppin' John | South | The Carolinas and elsewhere in the Southern United States | Rice cooked with black-eyed peas or field peas, chopped onion, and sliced bacon. Sometimes country sausage, ham hock, fatback, or another type of meat is used instead of bacon. |
| Jambalaya | South | Louisiana | A dish of rice and meat in Louisiana Creole cuisine cooked with vegetables and Louisiana Creole spices. |
| Red beans and rice | South | Louisiana | A dish in Louisiana Creole cuisine, it is prepared with kidney beans cooked with Louisiana Cajun spices, and often also cooked with ham and vegetables such as bell peppers, onions, and celery, served together with white rice. |
| Rice and gravy | South | Louisiana | Traditionally a brown gravy based on pan drippings, cooked with onions, bell peppers, celery, and seasonings, and served over steamed or boiled rice. Now often made with various types of meats. |
| Image | Name | General Region | Associated regions | Description |
| Cobb salad | Southwest | Los Angeles | A garden salad made from chopped salad greens, tomato, crisp bacon, boiled, grilled or roasted chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. Various stories exist recounting how the salad was invented. |
| Crab Louie | West | San Francisco | Iceberg lettuce with Dungeness crab or other crab meat, hard boiled eggs, tomatoes, and Louis dressing. |
| Frogeye salad | West | Utah | A pasta salad that is made with acini di pepe pasta, whipped topping and egg yolks. Fruit, such as mandarin oranges and pineapples, are often mixed in, and it is sometimes topped with marshmallows. |
| Michigan salad | Midwest | Michigan | A green salad topped with dried cherries or cranberries, blue cheese, vinaigrette, and sometimes apple slices. |
| Poke | West | Hawaii | Poke is a raw seafood salad served as an appetizer in Hawaiian cuisine. It is most commonly made with yellowfin tuna, salty seaweed, and sweet onions. |
| Seven-layer salad | South | Southern United States | A salad with seven layers, usually composed of iceberg lettuce, peas, tomatoes, onions, Cheddar cheese, bacon, and mayonnaise. Served in a glass bowl with high sides. |
| Shrimp Louie | West | San Francisco and Seattle | Iceberg lettuce with Pacific pink shrimp or other small boiled and shelled shrimp, hard boiled eggs, tomatoes, and Louis dressing; basically the same ingredients as a Crab Louie salad, but with shrimp instead of Dungeness crab |
| Waldorf salad | Northeast | New York City | First created between 1893 and 1896 at the Waldorf Hotel in New York City, it is generally made of fresh apples, celery and walnuts, dressed in mayonnaise. |
| Image | Name | General Region | Associated regions | Description |
| Beef Manhattan | Midwest | Indianapolis, Indiana | An open-faced sandwich of roast beef and gravy, served with mashed potatoes. |
| Beef on weck | Northeast | Buffalo, New York | Thin-sliced roast beef on a Kümmelweck roll. The cut face of the top half of the roll may be dipped in the jus from the roast. Horseradish is usually provided for the diner to spread to taste on the top half of the roll. |
| Cheesesteak | Northeast | Philadelphia | Also known as a Philly cheesesteak. Thinly sliced beef and melted cheese on a hoagie roll, typically with sauteed onions and other seasonings. |
| Chopped cheese | Northeast | New York City | Ground beef with onions, topped by melted cheese, and served with lettuce, tomatoes and condiments on a hero roll. |
| Cuban sandwich | South | Tampa, Florida, South Florida | A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread. |
| Denver sandwich | West | Denver | Also known as a Western sandwich. A Denver omelette on two pieces of bread. |
| Fluffernutter | Northeast | New England | Made with peanut butter and marshmallow fluff, usually served on white bread |
| Fool's Gold Loaf | West | Denver | A French bread, baked and hollowed out, and filled with a jar of peanut butter, a jar of grape jelly, and a pound of bacon. |
| French dip | Southwest | Los Angeles | Thin-sliced beef served on a French roll, often topped with Swiss cheese and onions. Traditionally, the bread is dipped in the beef juice that results from cooking, though it's not unusual for the jus to be served on the side. |
| Fried-brain sandwich | Midwest | Evansville, Indiana, Ohio River valley | A sandwich made with heavily battered sliced calves' brains, deep fried and served on sliced bread. |
| Gerber sandwich | Midwest | St. Louis | An open-faced sandwich of a half section of Italian or French bread, spread with garlic butter and topped with ham and either Provel or Provolone cheese, seasoned with a sprinkling of paprika, and then toasted. |
| Horseshoe sandwich | Midwest | Springfield, Illinois | An open-faced sandwich of thick-sliced toasted bread, a hamburger patty or other meat, French fries, and a cheese sauce that is somewhat similar to Welsh rarebit. |
| Hot brown | South | Louisville, Kentucky | An open-faced sandwich of turkey with sliced tomatoes on thick-cut toast, covered with Mornay sauce and topped with bacon, and baked or broiled until the bread is crisp and the sauce begins to brown. |
| Italian beef | Midwest | Chicago | A sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll. |
| Jibarito | Midwest | Chicago | A jibarito is a sandwich, inspired by the cuisine of Puerto Rico, made with flattened, fried green plantains instead of bread. Generally with a thin steak filling, or sometimes chicken or pork. Usually topped with garlic-flavored mayonnaise, lettuce, and tomato. |
| Jucy Lucy | Midwest | Minneapolis | A cheeseburger that has the cheese inside the meat patty in addition to on top. |
| Lobster roll | Northeast | New England | A sandwich of lobster meat served in a top-loading hot dog bun. |
| Mother-in-law | Midwest | Chicago | A tamale in a hot dog bun, covered with chili. |
| Muffuletta | South | New Orleans | A sandwich on a muffuletta bread, a large, round, and light Italian bread with sesame seeds. It's filled with various meats and cheeses, usually including ham, salami, mortadella, Swiss cheese, and provolone, with olive salad spread on the bread. |
| Pepper and egg sandwich | Midwest | Chicago | Scrambled eggs and grilled bell peppers on French bread. |
| Pilgrim sandwich | Northeast | New England | Also known as a Thanksgiving sandwich. Made with sliced turkey, stuffing, cranberry sauce, and sometimes cheese and other ingredients. |
| Po' boy | South | New Orleans | A submarine sandwich on a wide piece of French bread that is crunchy on the outside and light on the inside. Popular fillings include fried seafood such as shrimp, oysters, or catfish, and the more traditional roast beef with brown gravy. Usually topped with shredded lettuce, tomatoes, pickles, and mayonnaise. |
| Pork tenderloin sandwich | Midwest | Iowa and Indiana | A large, thin pork cutlet, breaded and deep-fried, served on a bun. |
| Reuben sandwich | Multiple | New York City and Omaha, Nebraska | A hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread. One account holds that Reuben Kulakofsky of Omaha, Nebraska invented the sandwich, and another holds that it was invented by Arnold Reuben at Reuben's Restaurant in New York City. |
| Sailor sandwich | South | Richmond, Virginia | A sandwich of grilled knackwurst, hot pastrami, melted Swiss cheese, and spicy mustard on rye bread. |
| Sloppy joe | Northeast | Northern New Jersey | In most of the U.S., a sloppy joe is a sandwich of ground beef and tomato sauce, with onion and spices, served on a hamburger bun. But in North Jersey, a sloppy joe is a double decker thin sliced rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with Swiss cheese, coleslaw, and Russian dressing. |
| Spiedie | Northeast | Binghamton, New York | A spiedie is a sandwich of marinated cubes of lamb, chicken, pork, or beef served on Italian bread or white bread. |
| St. Paul sandwich | Midwest | St. Louis | An egg foo young patty on white bread, with dill pickle slices, lettuce, tomatoes, and mayonnaise. |
| Submarine sandwich | Northeast | Northeastern United States | Also known as a sub, wedge, hoagie, hero, grinder, baguette and other names, it originated in several different Italian American communities in the Northeastern United States from the late 19th to mid-20th centuries. A long roll of bread split widthwise into two pieces, and filled with a variety of meats, cheeses, vegetables, seasonings, and sauces. |
| Tavern sandwich | Midwest | Iowa | Also known as a loosemeat sandwich, it contains crumbled, unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard. |
| Image | Name | General Region | Associated regions | Description |
| Booyah | Midwest | Michigan, Minnesota, Wisconsin | A thick soup that often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people. |
| Brunswick stew | South | Southern United States | A stew based on tomatoes, local beans and vegetables, and chicken in recent times; originally, small game meat such as squirrel, rabbit, and/or opossum was used instead. |
| Burgoo | South | Kentucky and Illinois | A spicy stew, typically using game or game birds, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. |
| Chili con carne | South | Texas | Originated in Texas and is the official dish of the U.S. state of Texas, as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977. |
| Clam chowder | Northeast | New York | Clams cooked in a red broth with tomatoes for flavor and color. |
| Clam chowder | Northeast | New England | A milk- or cream-based chowder of potatoes, onion, and clams. |
| Gumbo | South | Louisiana | A meat or seafood soup or stew thickened with okra or filé. |
| Philadelphia Pepper Pot | Northeast | Philadelphia, Pennsylvania | A thick stew of beef tripe, vegetables, pepper and other seasonings. |
| She-crab soup | South | Charleston, South Carolina | A seafood soup made with blue crab meat, crab roe, and crab stock mixed with heavy cream and dry sherry. |
| Sonofabitch stew | West | Western United States | A cowboy dish of the Old West. A beef stew, the ingredients of which depended on availability. Sometimes made with offal from a calf. |
| Vichyssoise | Northeast | New York City | Vichyssoise is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. Its origins is a subject of debate among culinary historians; Julia Child calls it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation". |
| Yaka mein | South | New Orleans | A soup that combines influences of Chinese and Creole cuisine. Stewed beef in beef-based broth with noodles, garnished with half a hard-boiled egg and chopped green onions, with Creole or Cajun seasoning. |
