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Each with its own culinary tradition

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The world has become largely homogenized. Still, there are regional foods in Mississippi no one's heard of in Wisconsin. And we think that's wrong. We want to hear from Mississippians about fried catfish and Wisconsinites about cheese curds. Along the way, we'll pluck some choice bits — many never before reported — from national archives.


Alaska

Wild Alaska salmon is a gift of spring

When the sockeye are running in Bristol Bay, fourth-generation salmon fisher Melanie Brown sometimes launches her skiff in the dead of night. But she doesn’t mind. “It can be really exciting when the fish are running and splashing,” she says. Brown belongs to a rarified club, the roughly 24,000 Alaska anglers who help supply the …

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D.C.

Swizzlers: new players in the ball park frankfurter game

Whatever you do, don’t call a swizzler a hot dog. The brainchild of three recent Wake Forest University graduates, this update on the American classic is not your average ball park frank. They don’t want to be associated with the mystery meat and soggy bun that they see as the common ball park dog. What started …

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Missouri

Irish-American soda bread can have an Italian accent

Surely St. Patrick himself, born in Britain during Rome’s rule, reflected on his successful efforts to Christianize Ireland’s Celtic population. During his rumination, he feasted upon slices of iconic Irish soda bread topped with slabs of butter straight from cows grazing on Ireland’s green meadows. Soda bread, along with corned beef, cabbage and potatoes, are …

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D.C.

‘Conflict cuisines’ are basic to D.C.’s restaurant scene

Once it was common knowledge that you always knew where the latest global conflict was by looking at the new restaurant openings in Washington, D.C. It’s no coincidence that places like the Eden Center in Falls Church, Va., or Little Ethiopia on 9th Street N.W. and 18th Street N.W. in Adams Morgan were destinations of diaspora …

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Louisiana

Reveillon: Christmas in New Orleans, of course, is a party

Being a (severely) backslidden Southern Baptist, the idea of a midnight mass is foreign to me. After all, nothing good happens after midnight, right? But a reveillon dinner might be enough for me to find religion again. Reveillon, a New Orleans tradition, began in the 1800s as a meal that was eaten in the wee …

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Missouri

Perennial Artisan Ale with a side of toasted ravioli

I was born in St. Louis and lived until I was 7 in a suburb not far from the muddy Mississippi, spending many happy, humid summer nights catching fireflies on its banks. Missouri is not just my own birthplace, though, it’s also the birthplace of the modern brewing industry — a fact that ensured it …

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New Jersey

Video: The life of the cranberry

There’s more to growing a cranberry than wading into the bog. As part of a video series called, “How Does it Grow,” Nicole Cotroneo Jolly walks you through the cranberry’s life cycle  in just over five minutes. She and her crew visit a New Jersey cranberry farm and show the native American fruit on dry land, in …

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Georgia

A nut as American as pecan pie

April might be National Pecan Month, but the nut is most coveted during the winter holiday season, when pecans add crunch to savory side dishes and fill pie crusts across America. Pecans are a natural for Thanksgiving dinner since they are the only major tree nuts indigenous to North America. Native Americans have eaten wild …

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Pennsylvania

Family farms in small Pa. town do big mushroom business

Kennett Square, a small town with fewer than 6,000 residents in southeast Pennsylvania, is the mushroom-growing capital of the world. Well, at least the North American world. Almost two-thirds of the mushrooms sold in supermarkets and served in restaurants in the United States are cultivated in Kennett Square. And in a world where industrial farming …

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California

Dutch crunch is San Francisco’s other bread

When I say “San Francisco’s signature bread,” what comes to mind? Sourdough, of course, but there’s another correct answer: Dutch crunch. Tourists might seek out San Francisco’s sourdough, but Dutch crunch is the San Francisco Bay Area’s other beloved bread. Unlike sourdough, Dutch crunch is not a particular type of bread. Rather, the name refers …

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