The book and blockbuster film (both written by Birmingham-born Fannie Flagg) are beloved by Alabamians. They also love the actual tangy slices of tomatoes plucked still-green from the garden, dredged in a seasoned cornmeal coating and crisped in a cast-iron skillet.
A bold and smoky mix of grated sharp cheddar, creamy mayo, spices and jalapeno peppers is a deli counter darling in the 49th state. Scoop it up with tortilla chips, slather it on a burger or take a
grilled cheese sandwich to new peaks.
Named after a Spanish slang word for “thingamajig,” this deep-fried masterpiece is said to have made its debut in Tucson in the late 1940s. Back then, Monica Flin, the owner of El Charro Café, fumbled a
beef burrito into hot cooking oil and cried out “Chimichanga!” instead of swearing.
At his tiny pink drive-in in Pope County in 1963, Bernell “Fatman” Austin perfected the fried pickle: a plump dill sliced lengthwise, dunked in spicy batter and fried till golden.
Here’s the scoop: Not only does the Golden State lead the nation in ice cream production, but Oakland is also the birthplace of Rocky Road. The marshmallow-and-nut-studded flavor was originally intended to help buoy sinking spirits during the rocky times following the stock market crash in 1929.
From burritos to french fries to
hot dogs, few foods haven’t been smothered by Coloradans with this rich pork stew simmered with mild green chile peppers. Purists prefer it in a bowl, with warm tortillas to dunk.
Driving into Connecticut, you might spy signs welcoming you to the nation’s pizza capital. While the status is self-appointed, Nutmeggers are known for their New Haven–style “apizzas,” which are distinctively thin and chewy. They’re almost always in the oven at the state’s two most famous apizza joints: Frank Pepe Pizzeria Napoletana and Sally’s.
Also called slickers or slickies, these Delmarvalous delicacies consist of rectangular noodlelike dumplings swimming in a rich, soupy chicken gravy. Find them sliding around plates at old-school diners, church suppers and firehouse fundraisers in the First State.
Especially adored in the Keys, these golden bites of battered minced shellfish mixed with chopped peppers and seasoning are devoured with a delectable dip made of ketchup, mayo, hot sauce and lime juice.
The Peach State sure lives up to its nickname, producing over 130 million pounds of the juicy golden fruit each year. Just imagine all the homey sweet cobblers that could make.
Hawaiians go loco for this plate lunch of white rice topped with a juicy seared hamburger patty, a fried egg and a generous ladle of savory brown gravy. It’s even better with a scoop of
creamy macaroni salad on the side.
Whether you like them whipped or roughly smashed, mashed potatoes are stick-to-your-ribs soothing. No place has a deeper claim to them than Idaho. The late great chef Anthony Bourdain calls for Idaho potatoes by name in his
Les Halles Cookbook—the naturally fluffy spuds are the secret to his indulgent and irresistible
pommes purée recipe.
Pizza is comfort food no matter where you call home—but perhaps even more so when you get to dig in to the extra-thick, gooey goodness with a knife and fork, Chicago-style.
Crispy, crunchy and comically large for the bun that’s (barely) cradling it, this midwestern treat typically gets dressed one of two ways: with lettuce, tomato and mayo, or with mustard, pickle and onion.
Sweet cinnamon rolls are a heartfelt Hawkeye tradition, with star bakers showing off their frosted finest at the state fair’s Great Cinnamon Roll Challenge. Generations of schoolkids cherish Chili Bash day, when a generously iced bun is served alongside a bowl of piping hot chili at lunch.
Crispy homestyle fried chicken is a long-standing favorite in Kansas. Southeastern Kansas is home to six of the state’s oldest chicken houses, including friendly rivals Chicken Annie’s and Chicken Mary’s.
Recipes abound for this cornmeal-based, souffle-like side dish. The recipe from famed Boone Tavern in Berea is especially loved by Kentuckians, who take one creamy spoonful and know they’re home.
What goes in the pot may vary: chicken, sausage and/or seafood, sometimes tomatoes, occasionally okra. But this soulful stew is steeped in regional pride and family nostalgia no matter what’s included.
The already-decadent dish gets an indulgent upgrade with hunks of sweet and succulent lobster—likely pulled out of the Gulf of Maine in the last 24 hours.
Fresh ham gets cured in salt, poked with holes, packed with chopped kale and cabbage and onions, then slow-baked. It’s a holiday tradition, but that hasn’t stopped Marylanders from enjoying it year-round.
The secret to great Boston baked beans is
molasses, dating to colonial days when the sweetener played a large role in New England trade.
Taste of Home food writer Kelsey Dimberg says, “The Puritans of Massachusetts, whose religion prevented them from cooking on Sundays, would make a large bean pot on Saturday and leave it to sit overnight, soaking up all those delicious flavors and juices.”
Neighboring joints American Coney Island and Lafayette Coney Island in Detroit each have their own coney sauce recipe, as do spots across the state (shoutout to the drier, looser Flint-style). But they’re all the stuff of legend: a beef frank, a steamed bun, a meaty sauce (no beans), a ribbon of yellow mustard and a sprinkle of diced white onions.
The Land of 10,000 Lakes might have that many
hot dish recipes, all creamy casseroles baked until golden and bubbly. But the Tater Tot–topped version is the queen of them all.
These deep-fried Delta delights are even better dipped in a tangy comeback sauce, named after the state’s famous send-off: “Come back, y’all!”
Across Kansas City,
skilled pitmasters with handed-down expertise ensure this slow-smoked indulgence is always on ’cue. For an extra dose of comfort, don’t sleep on those crispy, caramelized pieces of brisket known as burnt ends.
Big Sky Country goes big on its bison meat. The state is one of the nation’s top producers, after all. This tender meat is the star of ketchup-glazed, bacon-wrapped and gravy-topped meat loaves throughout Montana.
We’ve referred to these savory bread parcels stuffed with seasoned ground beef, cabbage and onions as the state snack, sandwich and signature dish. But we don’t think Nebraskans would object even if we declared their beloved runza the state fruit.
“Steggs” for short, this hearty breakfast plate is a wee-hours ritual for casino dealers and visitors alike.
Frankfurters and baked beans sound way more fun with this name. Plus, they come with a side of buttered brown bread. The homey New England supper tradition goes back generations, says
Taste of Home Community Cook Jolene Martinelli.
Beautiful heaps of crinkle-cut fries blanketed in melted mozzarella and brown gravy are the perfect pick-me-up in New Jersey, diner capital of the world. Famously, they first fueled famished club-goers in the 1970s.
As both a homemade meal and a Mexican restaurant must-order, these cheese-stuffed
poblano peppers are dipped into a frothy egg batter and fried until the outside coating is puffy and the cheese inside is melty. Add a ladle of spicy New Mexico red or green chile sauce, and you’re golden.
New York delis do their part to live up to Bubbe’s gold standard, with light-as-air matzo balls floating like cumulus clouds in broth. This kosher kitchen staple is schmaltzy in both senses of the word: It is made with rendered chicken fat and is extremely sentimental.
North Carolinians might muse on which method is best: In the east of the state, the pork marinates in a vinegar-based sauce that’s a tad spicy, whereas in the west, a hint of tomato makes the sauce a kiss sweeter. But whichever way you slice it (or slaw it—on top or on the side), pulled pork is a go-to in the Tar Heel State.
Cream + carbs = classic comfort. This sumptuous potato soup, first brought to the northern plains by German immigrants, is brimming with irresistible dumplings called
knoephla (NEH-fluh), which translates roughly to “little knobs” or “buttons.”
Grab a fork (any other utensil is a faux pas) for this brand of chili. It’s loaded with warm spices such as cinnamon, nutmeg and cloves. Then, it is served over spaghetti and topped with shredded cheddar—a “three-way” in chili parlor slang. Adding beans or onions makes it a “four-way.”
The Sooner State stands out for having not just one state food but an entire state meal: Chicken-fried steak sidles up to
fried okra, squash, cornbread, barbecued pork, grits, corn, biscuits, sausage, gravy, black-eyed peas, strawberries and pecan pie.
Thick-cut, battered, wedge-style fries are “something I actively seek out in rural taverns,” says
Taste of Home Senior Editor Lindsay Mattison. The pressure-fried potatoes are perfectly crispy on the outside and soft as mashed potatoes inside.
A “pie” in name only, this piping hot potage of delectable chicken in rich broth with chunks of carrots, onion and celery is more of a soup. The square egg noodles soak up all the flavor.
Rhode Islanders make this coastal comfort a family affair, harvesting fresh quahog clams, then stuffing them with a delectable filling of briny steamed clams, smoked Portuguese sausage and seasoned bread crumbs. A simple squeeze of lemon takes them over the top.
This rich, satisfying dish of tender shrimp cooked with smoky bacon, then spooned over a creamy porridge of cheesy grits, is a Lowcountry classic.
South Dakotans are a kuchen-loving crowd. The word means “cake” in German, but these cozy delights are more pielike, featuring a crust filled with
custard and fruit (apples and peaches are favorites). It’s equally at home after supper or as a morning snack with coffee.
This Music City staple of crispy fried chicken with a kick of cayenne pepper keeps you coming back for more. Temper the heat with soft white bread and pickles for the full experience.
Texas leads the herd with the most cattle in the country, so perhaps it’s no surprise that the Lone Star State calls chili con carne its official state food. The spicy stew made with beef and dried chiles (no tomatoes or beans) is what cowboy philosopher Will Rogers described as “the bowl of blessedness.”
A hearty staple at family potlucks and after-funeral luncheons (hence the name), this comforting potato casserole is made with hash browns, sour cream and cheddar cheese, plus a crunchy and buttery cornflake topping.
The Green Mountain State is so serious about apple pie that there are rules for how to eat it. A 1999 law requires a “good faith effort” to serve apple pie with some other state staples: a glass of cold milk, a scoop of vanilla ice cream or a slice of cheddar cheese.
Virginians are darn proud of their cured country ham, especially when tucked into a warm, tender biscuit. Take it to the next level with a dab of jam,
honey butter or Dijon mustard.
Manca’s Cafe in Seattle is often credited with creating this puffy popover version of a traditional
German pancake, even trademarking its version in 1942. The original Dutch babies were served with butter, lemon juice and confectioners’ sugar, but you can also go savory with caramelized onions and cheese.
Freshly baked bread wrapped around slices or sticks of spicy pepperoni was once a practical, perfectly packable coal miner’s lunch for many of the Mountain State’s Italian immigrants. Now, it’s a staple at nearly every cafe and gas station convenience store.
In a state known for its Friday fish fries and ballgame brats, we give the comfort edge to the butter burger. The beef patty itself is topped with a pat of butter, but it also gets dressed with onions sauteed in butter and capped with a butter-slathered bun. Pair it with a side of
fried cheese curds for the ultimate America’s Dairyland experience.
No cowboy could say no to tender steak dredged with seasoned flour and sizzled up in the style of fried chicken—and let’s not forget the white gravy poured over the whole shebang. Now, who’s ready for a nap?
