United States Dishes
81 dishes with allergen safety information
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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.
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.
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.
Fajitas
Grilled marinated strips of skirt steak or chicken served sizzling with peppers and onions, accompanied by flour tortillas and condiments.
Fettuccine Alfredo
Fettuccine pasta tossed in a rich sauce of butter and Parmesan cheese. Far more popular in the US than in Italy, a defining Italian-American dish.
French Dip Sandwich
Thinly sliced roast beef on a French roll with au jus for dipping. Invented in Los Angeles, with both Philippe's and Cole's claiming to be the originator.
Fried Chicken
Chicken pieces marinated in buttermilk, coated in seasoned flour, and deep-fried until golden and crispy. A defining dish of Southern American cuisine.
Frozen Custard
A dense, creamy frozen dessert made with egg yolks for richer texture than ice cream. Particularly popular in the Midwest, especially Milwaukee.
General Tso's Chicken
Deep-fried chicken pieces in a sweet, tangy, spicy sauce. A Chinese-American classic with no true equivalent in Chinese cuisine.
Gooey Butter Cake
A flat, dense cake from St. Louis with a buttery yeast-dough base topped with an ultra-sweet cream cheese layer and powdered sugar. Invented in the 1930s.
Grilled Cheese
Buttered bread filled with melted cheese and pan-fried until golden and crispy. A quintessential American comfort food.
Grits
Creamy porridge made from ground corn, a staple of Southern cuisine. Often enriched with butter, cheese, or served with shrimp.
Gumbo
A thick, aromatic soup from Louisiana built on a dark roux, the holy trinity of vegetables, and thickened with okra or filé powder. Served over white rice.
Hot Dog
A grilled or steamed beef or pork sausage served in a soft split-top bun with various toppings. A street food icon native to Brooklyn, New York.
Ice Cream Sundae
Scoops of ice cream topped with syrup, whipped cream, nuts, and a cherry. An American invention from the late 1800s.
Jambalaya
A one-pot rice dish from Louisiana combining rice with meat, sausage, and/or seafood with the holy trinity of vegetables and bold Cajun spices.
Key Lime Pie
A tangy custard pie made with Key lime juice, condensed milk, and eggs in a graham cracker crust. Originating from the Florida Keys.