United States Dishes
121 dishes with allergen safety information
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Chicago-Style Deep Dish Pizza
A thick, pie-like pizza baked in a deep round pan with inverted layers of cheese, meat, and chunky tomato sauce on top. Created at Pizzeria Uno in Chicago in 1943.
Chicken Alfredo
Fettuccine pasta tossed in a rich butter and Parmesan cream sauce topped with sliced grilled chicken. An American adaptation of the original Roman fettuccine al burro, popularized in the United States in the mid-20th century.
Chicken Fried Steak
A tenderized beef cutlet breaded and fried like fried chicken, served with creamy white gravy. A signature comfort food of the South and Texas.
Chicken Parmigiana
Breaded and fried chicken cutlets topped with marinara sauce and melted mozzarella and Parmesan cheeses. An iconic Italian-American dish that became widespread across the United States in the mid-20th century.
Chicken Pot Pie
A savory pie with a flaky pastry crust enclosing a creamy filling of chicken, vegetables, and thick gravy. A comfort food tradition in American home cooking since the colonial era.
Chicken Tenders
Strips of chicken breast coated in seasoned breading or batter and deep-fried until crispy. A universally popular American menu item found in restaurants, fast food chains, and school cafeterias since the 1980s.
Chicken and Waffles
Crispy fried chicken served atop a golden waffle with butter and maple syrup. A beloved Southern-soul food combination with roots in both the South and Harlem.
Chili con Carne
A hearty stew of ground or cubed beef simmered with chili peppers, cumin, garlic, and often tomatoes and beans. Texas style traditionally omits beans.
Chocolate Chip Cookie
A soft, chewy cookie studded with chocolate chips, invented by Ruth Wakefield at the Toll House Inn in Massachusetts in the 1930s. America's favorite cookie.
Chop Suey
A Chinese-American stir-fry of mixed vegetables with meat in a savory sauce, invented by Chinese immigrants in the mid-1800s to suit Western tastes.
Cioppino
A tomato-based seafood stew originating from San Francisco's Italian-American fishing community, loaded with mixed shellfish and fish.
Clam Chowder in Sourdough Bread Bowl
Creamy clam chowder served inside a hollowed-out round of San Francisco sourdough bread. Believed to originate at Boudin Bakery in 1849.
Clambake
A traditional New England seaside feast of clams, lobster, corn, and potatoes, steamed together over hot rocks or in a large pot. A communal event dish dating back to Native American coastal traditions.
Club Sandwich
A layered sandwich with toasted bread, sliced turkey or chicken, bacon, lettuce, tomato, and mayonnaise. Originating from American country clubs in the late 1800s, it is traditionally built with three slices of bread.
Cobb Salad
A composed salad of greens topped with rows of chicken, bacon, eggs, avocado, tomato, blue cheese, and vinaigrette. Created at the Hollywood Brown Derby restaurant.
Coleslaw
A cold salad of shredded cabbage and carrots in a creamy mayo or tangy vinegar dressing. A ubiquitous side dish with barbecue and fried chicken.
Corn on the Cob
Fresh sweet corn boiled, steamed, or grilled and served on the cob with butter and salt. A classic American summer side dish.
Cornbread
A quick bread made with cornmeal, baked in a skillet or pan. A staple of Southern cuisine, ranging from sweet Northern style to savory Southern style.
Crab Rangoon
Deep-fried wonton wrappers filled with cream cheese and crab meat. A Chinese-American appetizer staple.
Crawfish Boil
A Cajun tradition from Louisiana where live crawfish are boiled in a heavily seasoned broth with corn, potatoes, and sausage. Typically served as a communal outdoor meal.
Cubano Sandwich
A pressed sandwich of roasted pork, ham, Swiss cheese, pickles, and yellow mustard on Cuban bread. It was developed by Cuban immigrants in the cigar factories of Tampa and Miami in the early 1900s.
Deviled Eggs
Hard-boiled eggs halved and filled with a creamy mixture of the yolk, mayonnaise, mustard, and seasonings. A classic American appetizer and potluck staple dating to the 19th century.
Eggs Benedict
Poached eggs and Canadian bacon on a toasted English muffin, topped with hollandaise sauce. A classic American brunch dish with New York City origins.
Enchiladas
Corn tortillas rolled around a filling and smothered in chili sauce and melted cheese. Rooted in Mexican cuisine with origins tracing to Aztec traditions, they are a Tex-Mex and Mexican-American restaurant staple.