Okay, buckle up, food adventurers! One of the absolute highlights of any trip to the U.S. is getting to taste all those different foods that we see constantly on TV and in film. You know, the ones that make your mouth water just thinking about them? From classic comfort to mind-blowing indulgence, American cuisine has truly made its mark, captivating hearts (and stomachs!) around the globe!
For those who haven’t had the chance to hop on a plane and experience the magic firsthand, the struggle is real. People desperately try to recreate these American food masterpieces at home or in local restaurants, pouring their hearts into making that perfect slice or savory bite. But let’s be real, nothing truly beats the authentic, real deal, made right here in the States. The quest for that true American taste is a journey in itself, and it’s one that countless food lovers are on.
Guess what? The food scene here is not just diverse and utterly intriguing, it’s a full-blown party for your taste buds! We’re talking about flavors so bold and experiences so unique that foreigners are genuinely desperate to try them if they ever visit the US. In fact, many of these dishes are so beloved, they’ve captured international hearts even more than they have ours! So, get ready, because we’re about to dive into 14 quintessential American foods that are topping every international foodie’s bucket list, and trust us, you’re gonna want a snack by the end of this!
1. **New York Pizza**When we talk about American food, you absolutely cannot skip New York Pizza. It’s not just food; it’s an icon! Renowned for its incredibly thin, foldable crust and those glorious, super-sized slices, it’s a quintessential must-try for any visitor. The simple, classic cheese slice often steals the show, but the beauty of New York pizza lies in its versatility, allowing you to pile on a range of delicious toppings, from classic pepperoni to fiery buffalo chicken.
This isn’t just any pizza; it’s a slice of history and culture! Legendary spots like Joe’s Pizza in Greenwich Village are more than just pizzerias; they’re New York institutions, serving up slices that locals and tourists alike adore. And let’s not forget John’s of Bleecker Street, another beloved haunt that perfectly embodies the spirit of this incredible culinary creation. Each bite is a testament to tradition and taste, carrying the vibrant energy of the city within its crispy crust.
The American innovation on pizza, especially the New York style, has truly earned a cult following across four continents. It’s a distinct creation that, while perhaps not replacing the tomato pies and thin-crusted dishes of Italy, has undeniably contributed to a global appreciation for American-style pizza. That cheesy, greasy, and irresistibly nostalgic charm is what makes it so special, proving that sometimes, bigger and bolder is definitely better. Seriously, it’s a global phenomenon!
White Hot Pizza Dip
Equipment
- 1 Cast-iron skillet 10-inch
- 1 Sharp Knife
- 1 Aluminum Foil
- 2 Mixing Bowls medium and small
- 1 Box Grater for mozzarella
Ingredients
Main
- 1 head garlic
- 3 tablespoons extra-virgin olive oil
- All-purpose flour for dusting
- 1 pound fresh pizza dough at room temperature
- 8 ounces mascarpone at room temperature
- 1/2 cup whole milk ricotta
- 3/4 cup grated Parmesan
- 8 ounces mozzarella shredded off the block on large holes of a box grater
- Kosher salt
- 3 tablespoons unsalted butter melted
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic salt
- 2 teaspoons crushed red pepper flakes
- 2 to 3 medium to large fresh basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Using a sharp knife, cut the top quarter of the unpeeled head of garlic off; discard the top. Place the garlic in the center of a piece of aluminum foil (about 6-inch square) and fold the sides of the foil up, exposing only the sheared top of the bulb. Drizzle 1 tablespoon olive oil over the top of the garlic, then fold the foil to completely enclose the garlic. Bake directly on the oven rack until the garlic is soft and fragrant, about 40 minutes. Remove from the oven and open the foil to let cool, about 20 minutes.
- Add the remaining 2 tablespoons oil to the bottom of a 10-inch cast-iron skillet and set aside.
- On a lightly floured surface, divide the dough into 12 equal pieces. Roll each piece into an 8-inch-long rope, then tie the rope into a knot. Add each knot, as done, to the prepared skillet, forming a ring along the inner edge. Cover with plastic wrap and let rest for 20 to 30 minutes.
- Meanwhile, make the dip: In a medium bowl, add the mascarpone, ricotta, 1/2 cup Parmesan, half of the mozzarella and a sprinkle of salt. Squeeze half of the roasted garlic from its skins and add to the bowl. Mix to combine. Remove the plastic wrap from the skillet and spoon the dip in the center of the knots.
- In a small bowl, combine the butter and parsley. Squeeze the remaining roasted garlic into the bowl and mix together. Brush some of the garlic-butter mixture over the tops of the knots, then sprinkle with the garlic salt. Reserve the remainder of the garlic-butter mixture. Top the filling with the remaining mozzarella.
- Bake until the dip is bubbling and the knots are golden brown, 35 to 40 minutes. Remove from the oven and brush the remaining garlic-butter mixture onto the knots. Sprinkle with the pepper flakes, remaining 1/4 cup Parmesan and the basil leaves.
- Let sit and cool for about 10 minutes before serving.
Notes
2. **Chicago Deep-Dish Pizza**Okay, so if New York has its thin-crust champion, Chicago boldly steps up to the plate with its legendary deep-dish pizza, a worthy rival in the great American pizza debate! This isn’t just a pizza; it’s a glorious, savory pie known for its unbelievably thick, buttery crust. And what’s inside? Oh, just layers upon layers of rich, melted cheese and a chunky, vibrant tomato sauce that will make your eyes widen in pure delight.
Forget picking up a slice and folding it; Chicago deep-dish is typically enjoyed with a knife and fork. Why, you ask? Because the generous filling is so gloriously abundant and weighty that trying to eat it folded in your hands would be a deliciously messy (and probably impossible) endeavor. It’s a true culinary experience, a dish that demands your full attention and appreciation.
Interestingly, foreigners might initially scoff at its heavy composition, viewing it as a far cry from its Italian ancestors. But here’s the secret: once they take that first bite, they “can’t help but enjoy the gooey richness and robust flavor profile in private.” This isn’t just food; it’s a clandestine addiction for many, a deeply satisfying indulgence that exemplifies the pleasure of humble ingredients transformed into something truly extraordinary. Who knew pizza could be so rebellious?
True Chicago-Style Deep-Dish Pizza
Equipment
- 1 Stand Mixer with dough hook
- 2 Large Mixing Bowls
- 1 12-inch Deep-Dish Pizza Pan or 12-inch cake pan
- 1 Rubber Spatula
- 1 Pizza Cutter or Chef’s Knife
Ingredients
Main
- 1 teaspoon granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 18 ounces all-purpose flour about 3 1/2 cups
- 2 teaspoons fine sea salt
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 3 tablespoons corn oil plus additional for oiling the bowl
- 1 tablespoon melted unsalted butter
- 12 ounces deli sliced part skim mozzarella
- 1 pound bulk Italian sausage
- 8 ounces thinly sliced pepperoni
- One 28-ounce can whole San Marzano tomatoes crushed by hand
- Grated Parmesan for topping and garnish
Instructions
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
Notes
3. **Southern Fried Chicken**You might think you can get fried chicken all over the world, and you’d be right. But let’s be absolutely clear about one thing: as a staple of Southern cuisine, “nobody does it better than the U.S.” Seriously, the American version is in a league of its own, and foreigners are queuing up to get a taste of the real deal. It’s not just a dish; it’s a culinary ambassador!
Great fried chicken is all about the perfect balance: incredibly juicy meat encased in a perfectly seasoned, crispy crust. That magical combination is what makes it so irresistible. And what’s a plate of Southern fried chicken without its trusty companions? It’s often served with creamy coleslaw, fluffy mashed potatoes, and sweet, tender cornbread, creating a symphony of flavors and textures that defines comfort food.
This crispy, juicy, and infinitely variable dish has become “the American protein ambassador” and, thanks to fast-food chains, a worldwide favorite. Yet, the original American recipes remain a treasured favorite among food lovers everywhere. With its bold flavors and crispy, indulgent deliciousness, it’s no wonder it’s reached such iconic status. From its Southern roots, fried chicken is a sensation that tells a delicious story of American food traditions.
Chicken Fried Steak Recipe
Equipment
- 1 Large Skillet Preferably cast iron for even heat
- 2 Shallow Dishes or Trays For breading station
- 1 Whisk
- 1 Tongs For handling hot steak
- 1 Wire rack with paper towels For draining fried steak
Ingredients
Main
- * 1 to 2 pound cube steak or round tenderized round steak
- * 1 pint buttermilk
- * 1/2 teaspoon garlic powder
- * 1 pinch salt
- * 1 pinch black pepper
- * 1/8 teaspoon baking soda
- * 1 egg
- * 1/2 cup milk
- * 1 cup all purpose flour
Instructions
- In a shallow dish, combine buttermilk with garlic powder, a pinch of salt, a pinch of black pepper, and baking soda. Add the cube steak, ensuring it’s fully submerged, and marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Prepare your breading station: In one shallow dish, whisk together the egg and 1/2 cup milk for the egg wash. In another shallow dish, place the all-purpose flour and season it generously with additional salt and pepper.
- Remove one piece of steak from the buttermilk, allowing excess liquid to drip off slightly.
- First, dredge the steak completely in the seasoned flour, pressing gently to ensure an even coating.
- Next, dip the floured steak into the egg wash, allowing excess to drip off.
- Finally, return the steak to the seasoned flour, pressing firmly all over to create a thick, adherent crust. Set aside on a plate and repeat with remaining steak pieces.
- Heat about 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high heat until it shimmers, reaching approximately 350-375°F (175-190°C).
- Carefully place one or two pieces of breaded steak into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until deep golden brown and the steak is cooked through.
- Using tongs, transfer the cooked chicken fried steak to a wire rack set over paper towels to drain excess oil.
- Serve the chicken fried steak immediately, ideally with a classic cream gravy.
Notes
4. **Buffalo Wings**Prepare your taste buds for a spicy, tangy adventure! Originating from Buffalo, New York, these legendary chicken wings are a favorite among football fans across the nation, whether they’re devoured at the game or enjoyed at a lively bar with a cold beer. These aren’t just any wings; they’re an experience, a ritual, and a definite crowd-pleaser!
In the U.S., these fiery treats typically come with cooling celery sticks and a generous serving of blue cheese dressing. This isn’t just for dipping; it’s a crucial counterpoint to balance the heat of the wings, creating a perfect harmony of flavors. Crispy, spicy, and absolutely bursting with flavor, buffalo wings are a hit everywhere they go, a true testament to their universal appeal.
While the spicy, tangy sauce might initially be a delightful shock to the uninitiated, the combination of crispy chicken skin, tender meat, and the satisfying ritual of dipping them into blue cheese dressing has a mysterious way of converting even the most skeptical palates. They’re more than just food; buffalo wings are an integral part of American sports culture, television viewing habits, and social gatherings, making them a true taste of Americana that foreigners are eager to embrace!
Fried Chicken Wings
Equipment
- 1 Deep fryer or large heavy-bottomed pot
- 1 Instant-Read Thermometer Essential for oil and chicken temperature
- 1 Wide, Shallow Bowl For breading mixture
- 1 Large Plate or Baking Sheet For chilling coated wings
- 1 Slotted Spoon or Spider For safely handling wings in hot oil
Ingredients
Main
- 12 small chicken wings
- ¼ teaspoon seasoned salt or to taste
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground paprika
- 2 quarts vegetable oil for frying
- 1 12 fluid ounce bottle Buffalo wing sauce (such as Frank’s), or to taste
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Season chicken wings lightly with seasoned salt. Dotdash Meredith Food Studios
- Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes. Dotdash Meredith Food Studios
- Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes. Dotdash Meredith Food Studios
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
- Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
5. **American BBQ**Ah, American barbecue – it’s not just a cooking method; it’s an art form, a regional pride, and a slow-cooking mastery that inspires passionate devotion among food lovers all over the world! While American barbecue varies wonderfully by region, slow-cooked ribs and Texas brisket are universally loved, and people quite literally “cannot wait to get their hands on them.” It’s a culinary journey in itself!
Think about the tangy, tomato-based sauce slathered over ribs in Kansas City, or the sharp, vinegar-based sauce found in North Carolina. These are just a couple of examples of the distinct regional styles that tell the rich story of American food tradition. Then there’s Texas-style brisket, which truly showcases the art of slow-cooking. Quality cuts of beef are seasoned with a simple rub of salt and pepper, then smoked for hours until they are unbelievably tender and bursting with flavor. It’s a labor of love, and every bite proves it.
This isn’t just meat; it’s a testament to patience and flavor. Texas brisket is typically served with crisp pickles, sweet onions, a side of barbecue sauce, and, of course, a cold beer to complete the experience. The smoky flavors of American BBQ, with its various regional styles, might initially overwhelm those accustomed to less intense tastes. Yet, the slow-cooked, tender meats, slathered in rich, flavorful sauces, become a clandestine addiction for many. Seriously, once you taste a true American barbecue, nothing else will come close. It’s that good!
BBQ Chicken, Veggies, and Rice Skillet
Equipment
- 1 Large Skillet Preferably cast iron for even heating
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula For stirring and sautéing
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon olive oil
- ½ onion chopped
- 1 red bell pepper chopped
- 1 pound skinless boneless chicken breast halves, cut into 1/2-inch cubes
- Salt to taste
- Ground black pepper to taste
- ¼ cup barbecue sauce
- 2 cups water
- 1 5.5 ounce package Knorr® Rice Sides™ – Rice Pilaf
- 1 tablespoon buttery spread
- 1 cup frozen corn kernels thawed, or fresh corn kernels
- 1 green onion green tops only, sliced
Instructions
- Heat olive oil in a large skillet over medium-high heat. When oil is hot, add onion and bell pepper and cook and stir until onion becomes translucent, about 2 minutes.
- Season chicken with salt and pepper and add to the skillet. Sauté until it begins to brown, 2 to 4 minutes. Add barbecue sauce and stir until combined. Transfer mixture to a bowl.
- Add water, rice pilaf package, and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low; continue cooking for 5 minutes.
- Stir in corn; cover and cook an additional 2 minutes. Return chicken mixture to the pan; stir to mix thoroughly. Remove from heat and let stand for about 2 minutes.
- Serve topped with chopped green onions.
Notes
6. **Lobster Roll**Get ready for a luxurious treat, because the Lobster Roll is a New England specialty that absolutely screams indulgence! Imagine this: succulent, fresh lobster meat, perfectly tossed with either creamy mayonnaise or rich melted butter, all nestled lovingly into a perfectly toasted bun. It’s a dish that foreigners dream about, a true taste of American decadence.
One of the most charming things about lobster rolls is their versatility. You can enjoy them cold, a refreshing delight during the warmer summer months. Or, for those cooler climates, you can savor them warm, with the lobster meat literally dripping in melted butter, creating an experience that is both comforting and exquisitely rich. This luscious combination stuffed into a soft roll is a dish that people worldwide adore, especially tourists visiting the United States.
Now, there’s one tiny little caveat: lobster rolls can be prohibitively expensive, often priced at $25 or more! But here’s the thing—many consider it “a small price to pay for one of the most uniquely American foods you can eat.” It’s true; as made famous by New Englanders, there is arguably “no American food more decadent than lobster rolls.” It’s a must-try for anyone seeking that ultimate taste of American luxury.
Warm Lobster Rolls
Equipment
- 1 Medium Saute Pan Approx. 10-inch
- 1 Large Saute Pan Approx. 12-inch
- 1 Knife For dicing lobster and celery
- 1 Cutting Board
- 1 Spatula or Spoon For stirring and dividing
Ingredients
Main
- 1 pound cooked lobster meat
- 5 tablespoons unsalted butter divided
- 1/2 cup small-diced celery
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon minced fresh dill plus extra for garnish
- 1/2 teaspoon minced fresh parsley
- Juice of 1 lemon
- 6 top-sliced hot dog buns such as Pepperidge Farm
Instructions
- Cut the lobster meat in large (3/4-inch) dice. Heat 3 tablespoons of the butter in a medium (10-inch) saute pan over medium-high heat. Add the lobster, celery, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, for 2 to 3 minutes, until just heated through. Off the heat, sprinkle the lobster with the dill, parsley, and half of the lemon juice. Stir well.
- Meanwhile, heat the remaining 2 tablespoons of butter in a large (12-inch) saute pan, until the butter sizzles. Place the rolls in the pan on their sides (you are toasting the outsides, not the insides) and cook over medium-high heat for 2 minutes on each side, until nicely browned.
- Place the rolls, cut side up, on a platter. Divide the lobster mixture among the 6 rolls and sprinkle with extra dill, salt, and the remaining lemon juice. Serve hot while the rolls are crisp on the outside and the lobster filling is hot.
Notes
7. **Philly Cheesesteak**Alright, let’s talk about a sandwich that’s not just a sandwich, but a full-blown culinary legend: the Philly Cheesesteak! This iconic sandwich hails from Philadelphia, and trust us, it lives up to the hype. We’re talking about thinly sliced beefsteak, grilled to perfection, then piled high with gooey, melted cheese, and tender, grilled onions, all tucked into a crusty hoagie roll. It’s pure magic, people!
This isn’t just a meal; it’s a savory, gooey indulgence that has people from around the world dreaming about them. As someone who grew up eating Philly cheesesteaks regularly, I can confidently say there’s truly nothing else like it in the world. And guess what? I’m not alone in that assessment! Many visitors to the U.S. often call their trips to Philadelphia memorable for one specific reason: the incredible Philly cheesesteak they devoured. It’s a taste memory that sticks with you.
This famous Philly sandwich has gained worldwide fame far beyond the borders of Pennsylvania, making appearances on menus across four continents. When international visitors come to Philadelphia, finding an authentic local cheesesteak, whether at Pat’s or Geno’s or another celebrated eatery, is often a top priority. While regional variations and interpretations have bloomed globally, food purists will argue that “authentic cheesesteaks contain certain ingredients and are prepared in particular ways that can be experienced only in Philadelphia.” It’s a culinary pilgrimage worth taking!
Okay, fellow food adventurers, our epic journey through America’s most mouth-watering dishes is far from over! If your taste buds are still tingling from the first seven, get ready, because we’re about to unwrap seven more American food sensations that foreigners are absolutely desperate to try. From comforting classics to surprising regional delights, these dishes promise unique flavors, fascinating cultural stories, and an undeniable global appeal that will have you booking a flight!
Philly Cheesesteak Chickpea Pasta
Equipment
- 1 Large Skillet or Braiser Essential for one-pan cooking
- 1 Slotted Spoon or Tongs For removing vegetables
- 1 Chef’s knife For slicing vegetables
- 1 Cutting Board For prep work
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 2 large bell peppers any color, sliced
- 1 large sweet onion sliced
- Kosher salt and freshly ground black pepper
- 8 ounces lean ground beef
- 1/2 teaspoon garlic powder
- 3 hot pickled cherry peppers stemmed, seeded and sliced, plus 3 tablespoons brine from the jar
- 1 1/2 cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- One 8-ounce box chickpea penne or other tubular shape
- 2 ounces cream cheese cut into pieces
- 1 cup shredded mild provolone about 4 ounces
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Heat a large skillet or braiser over medium heat. Add 1 tablespoon of the olive oil. When the oil is hot, add the bell peppers and onions and season with 1/2 teaspoon salt and several grinds of pepper. Cook, tossing occasionally, until the peppers and onions are lightly browned but still crisp, about 3 minutes. Remove to a bowl with a slotted spoon or tongs.
- Add the remaining tablespoon of oil to the pan. Crumble in the ground beef and season with the garlic powder, a pinch of salt and several grinds of pepper. Cook until browned all over, about 3 minutes. Add the cherry peppers and brine and cook until sizzling, about 30 seconds. Add the beef broth, Worcestershire sauce and 1 1/2 cups water. Bring to a simmer over medium-low heat.
- Add the chickpea pasta and spread it out in an even layer so it’s mostly submerged. Cover and simmer until it’s just beginning to lose some of its bite but is still quite al dente, 3 to 4 minutes. Stir in the reserved peppers and onions and cover again. Cook until the pasta is al dente and the peppers and onions are crisp-tender, 3 to 4 minutes more depending on your brand of pasta. Scatter in the cream cheese pieces and stir to melt. Remove from the heat.
- Sprinkle in the provolone and parsley. Stir just to melt the cheese, taking care not to break up the pasta too much. Serve immediately.
Notes
8. **Clam Chowder**Imagine a chilly New England day, and you’re craving something warm, comforting, and utterly delicious. That’s where New England clam chowder swoops in to save the day! This creamy, dreamy soup is a true American icon, packed with tender clams, hearty potatoes, savory onions, and crisp celery. It’s a bowl of pure comfort, perfect for chasing away the cold or simply indulging in a taste of coastal charm.
What makes it even more special is how it’s often served. Picture this: a steaming hot bowl of chowder nestled inside a crusty, edible bread bowl! Or, if you prefer, it comes with a side of crispy oyster crackers, perfect for crumbling in to add a delightful texture. It’s more than just soup; it’s a hug in a bowl, a culinary embrace that foreigners find incredibly appealing, especially in colder climates.
The allure of clam chowder extends far beyond American shores. This iconic regional cuisine, rich in history and bustling with devotees, has even sparked international creativity, showing up in surprising places like Japanese convenience stores since late 2024! And let’s not forget the good-natured debates between New England’s cream-based version and Manhattan’s tomato-based one—a delightful slice of American food culture that leaves many international guests both baffled and amused. It’s a dish that truly tells a story!
New England Clam Chowder Recipe
Equipment
- 1 Large stockpot or Dutch oven Essential for rendering, sautéing, steaming, and simmering the chowder.
- 1 Fine-mesh Sieve Crucial for straining clam broth to remove any grit.
- 1 Sharp Chef’s Knife For precise dicing of salt pork, vegetables, and chopping clams.
- 1 Cutting Board Provides a stable and safe surface for all ingredient preparation.
- 1 Ladle For serving the finished chowder.
Ingredients
Main
- 1/2 pound salt pork or bacon cut into 1/2-inch cubes
- 2 tablespoons butter
- 1 medium onion finely chopped (about 1 cup)
- 2 stalks celery finely chopped (about 1 cup)
- 1 cup water or clam juice
- 2 1/2 pounds live cherrystone or littleneck clams see note above
- 1 quart whole milk
- 1 1/2 pounds russet or yukon gold potatoes peeled and cut into 1/2-inch cubes
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- Oyster crackers for serving
Instructions
- Dice salt pork into 1/2-inch cubes. In a large stockpot or Dutch oven, render pork over medium-low heat until crispy. Remove cracklings and set aside.
- Add butter to the rendered fat. Sauté finely chopped onion and celery until softened, about 8-10 minutes.
- Add live clams and 1 cup water or clam juice to the pot. Cover and steam over high heat until clams open, about 5-8 minutes.
- Remove clams from the pot, discarding any unopened. Strain the clam liquid through a fine-mesh sieve (preferably lined with cheesecloth) into a bowl; set aside.
- Return strained clam liquid to the pot. Add peeled and cubed potatoes and bay leaves. Bring to a simmer and cook until potatoes are tender, about 10-15 minutes.
- While potatoes cook, shuck the steamed clams and roughly chop them if desired.
- Pour whole milk into the pot with the potatoes. Bring to a gentle simmer, do not boil vigorously.
- Stir in the heavy cream and chopped clams. Heat through gently for 2-3 minutes.
- Season the chowder generously with kosher salt and freshly ground black pepper to taste. Remove bay leaves.
- Serve hot, garnished with reserved crispy pork cracklings and oyster crackers.
Notes
9. **Apple Pie**If there’s one dish that truly screams “American tradition,” it’s apple pie! This beloved dessert isn’t just food; it’s a symbol of American culture, with virtually every home boasting its own cherished version. We’re talking about a sweet masterpiece made with perfectly sweetened apple slices, fragrant cinnamon, and encased in a gloriously flaky crust. It’s warm, it’s comforting, and it’s utterly irresistible!
Often, this heavenly slice is enjoyed warm, topped with a generous scoop of cool vanilla ice cream, creating that iconic hot-and-cold sensation that everyone adores. But here’s a fun fact for you: in some American homes, it’s even eaten for breakfast! This comforting and delicious dessert is loved for its perfect balance of sweet, tart, and spiced flavors, making it a universally appealing treat.
While apple pies exist in various forms around the globe, there’s something uniquely special about experiencing a warm slice fresh from a classic American diner. International visitors consistently put this on their bucket list, eager to taste the “real deal” that the expression “as American as apple pie” refers to. Even though some international bakeries are now trying their hand at making their own versions, many visitors will tell you that nothing beats the authentic experience of a local American bakery or diner.
Old-Fashioned Apple Pie
Equipment
- 1 9-inch Pie plate
- 1 Large Mixing Bowl
- 1 Paring Knife For peeling and coring apples
- 1 Cutting Board
- 1 Measuring Spoons and Cups
Ingredients
Main
- 1 14.1 ounce package pastry for a double-crust 9-inch pie
- 7 cups peeled cored and sliced apples
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 2 tablespoons butter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with bottom crust.
- Combine apples, sugar, flour, cinnamon, salt, and nutmeg in a bowl. Place mixture into the prepared pie plate. Dot with butter. Cover with top crust and seal. Cut holes in top crust to allow venting.
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until crust is golden brown and apples are tender, 40 for 50 minutes. Cool and serve.
Notes
10. **Thanksgiving Turkey**Get ready to experience a feast that’s more than just a meal—it’s a full-blown celebration of traditional American life: the Thanksgiving Turkey! This isn’t your average Sunday roast; it’s a centerpiece that embodies family, gratitude, and an abundance of deliciousness. The star of the show, a perfectly roasted and stuffed turkey, comes loaded with flavors that tell a story of American culinary heritage.
But the turkey is just the beginning of this epic meal! It’s famously served with a symphony of classic accompaniments, including tangy cranberry sauce and rich, savory gravy. And then there are the side dishes, which are often just as iconic as the turkey itself, like the truly unique sweet potato and marshmallow casserole. Yes, you heard that right—marshmallows on a savory side dish! It’s a surprising combination that intrigues and delights foreigners.
For many international food enthusiasts, experiencing a full Thanksgiving dinner is a major bucket-list item. It offers a glimpse into a cherished American tradition, an opportunity to indulge in a spread unlike any other, with its mix of sweet and savory flavors and comforting textures. It’s a meal that reflects the heart of American culture, making it an absolute must-try for anyone visiting the States.
Slow Cooker Sweet Potato Casserole
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal.
- 1 Large Mixing Bowl For mashing and mixing the sweet potatoes.
- 1 Potato Masher Ensures a smooth, lump-free sweet potato base.
- 1 Small Mixing Bowl For preparing the pecan topping.
- 1 Set of Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 2 29 ounce cans sweet potatoes, drained
- ⅓ cup butter melted
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- ½ cup milk
- 2 eggs beaten
- 1 tablespoon orange juice
- ⅓ cup chopped pecans
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons butter melted
Instructions
- Lightly grease a slow cooker.
- Mix sweet potatoes: Place drained sweet potatoes in a large bowl and mash with a potato masher until smooth. Mix in melted butter and both sugars. Stir in milk, eggs, and orange juice until well combined. Transfer to the prepared slow cooker.
- Make topping: Combine pecans, brown sugar, flour, and melted butter in a small bowl. Spread topping over sweet potatoes.
- Cover and cook on High for 3 to 4 hours.
Notes
11. **Macaroni and Cheese**Prepare for the ultimate comfort food hug: macaroni and cheese! This absolute classic combines simple pasta with the most luscious, creamy, and gloriously cheesy sauce you can imagine. It’s a dish that transcends generations and has become a beloved staple, offering a perfect blend of rich flavors and satisfying textures that just screams “home.”
What’s fantastic about mac and cheese is its incredible versatility. It can proudly stand alone as a hearty main course, or it can be the perfect sidekick to other American favorites like barbecue and fried chicken, elevating any meal. While you can always stick to the beloved classic, modern variations now include exciting toppings like beef brisket or chorizo, proving that this dish is always ready for an upgrade!
It’s no secret that younger generations overseas are totally discovering the joy of this creamy delight, making it a global phenomenon. From humble boxed beginnings, mac and cheese has expanded into gourmet versions with blended cheeses, crunchy breadcrumb toppings, and creative add-ins like lobster or truffle oil. Food bloggers worldwide are presenting American-style renditions, shocking visitors from around the globe with the many delicious iterations this simple, satisfying dish can take.
Grown Up Mac and Cheese
Equipment
- 1 Large Pot
- 1 Baking Sheet with Wire Rack
- 1 Whisk
- 1 Food Processor
- 2 Individual Gratin Dishes
Ingredients
Main
- 4 ounces thick-sliced bacon
- Vegetable oil
- Kosher salt
- 2 cups elbow macaroni or cavatappi
- 1 1/2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces Gruyere cheese grated
- 3 ounces extra-sharp Cheddar grated
- 2 ounces blue cheese such as Roquefort, crumbled
- 1/4 teaspoon freshly ground black pepper
- Pinch nutmeg
- 2 slices white sandwich bread crusts removed
- 2 tablespoons freshly chopped basil leaves
Instructions
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven – there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
- Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Notes
camel.3. When adding the cheeses to the b
camel, remove the pot from the heat to prevent the cheese from seizing or becoming oily. Stir until just melted and smooth.4. Achieve perfectly crisp bacon by baking it on a wire rack, allowing fat to drip away. Don’t rush this step, as crispy bacon adds crucial texture and flavor.5. The basil breadcrumbs add a fresh, aromatic finish. Pulse them to a coarse crumb for ideal texture, avoiding fine dust. These individual gratin dishes ensure proper browning and a beautiful presentation.
12. **Corn Dog**If you’re looking for a genuinely fun and iconic American snack, look no further than the corn dog! These delightful creations are practically synonymous with state fairs and football games across the nation. Imagine a classic hot dog, expertly skewered on a stick, then coated in a sweet cornmeal batter and deep-fried to golden perfection. It’s a portable party in your hand, and foreigners are absolutely itching to try them!
The beauty of a corn dog is its simplicity and sheer deliciousness. It’s a snack that’s built for on-the-go enjoyment, perfectly paired with a squirt of classic yellow mustard or a dollop of ketchup. Visitors are always intrigued by its unique “stick-mounted presentation” and the whole concept of a savory hot dog wrapped in a sweet, crispy shell. It’s a culinary novelty that promises a truly American experience.
Initially, some might approach this deep-fried treat with a bit of skepticism, but that quickly turns into pure delight after the first bite. The magical combination of the slightly sweet, crispy cornbread exterior and the savory, juicy hot dog inside is unexpectedly harmonious. It’s a simple pleasure that perfectly captures the lighthearted, indulgent spirit of American fair food, making it an unforgettable taste sensation for anyone new to the U.S.
Homemade Corn Dogs
Equipment
- 1 Medium Mixing Bowl
- 1 Deep-Fryer or Heavy-Bottomed Saucepan Ensures even heat distribution and safe deep frying.
- 1 Instant-Read Thermometer Crucial for maintaining precise oil temperature.
- 1 Slotted Spoon or Spider For safely removing corn dogs from hot oil.
- 24 Wooden skewers Appropriate quantity for standard frankfurter packages.
Ingredients
Main
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- 4 teaspoons baking powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup milk
- 1 large egg
- 1 quart vegetable oil for frying
- 2 16 ounce packages beef frankfurters
- wooden skewers
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a medium bowl; stir in milk and egg to make a batter. Dotdash Meredith Food Studios
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Dotdash Meredith Food Studios
- Meanwhile, pat frankfurters dry and insert a skewer into each one. Dotdash Meredith Food Studios
- Roll frankfurters in batter until well coated. Dotdash Meredith Food Studios
- Fry 2 or 3 corn dogs at a time in preheated oil until lightly browned, about 3 minutes. Dotdash Meredith Food Studios
- Drain on paper towels. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
Notes
13. **New Orleans Po’Boy**Alright, prepare your appetites for a true culinary titan from the vibrant streets of New Orleans: the Po’Boy! This legendary sandwich is far more than just bread and fillings; it’s a taste of Louisiana’s soul, bursting with flavor and character. Picture a crusty French bread roll generously stuffed with your choice of deliciously fried shrimp, succulent oysters, or tender roast beef. Each bite is a little piece of heaven, and it’s no wonder people dream about them!
But the Po’Boy’s magic doesn’t stop with its glorious protein. It’s traditionally “dressed” with crisp lettuce, ripe tomatoes, tangy pickles, and a generous slathering of creamy mayonnaise, all coming together in a symphony of textures and tastes. The quality of that crusty French bread roll is absolutely key, providing the perfect counterpoint to the rich, flavorful fillings. It’s a masterful balance that truly sets it apart.
The love for this iconic sandwich runs so deep that its popularity is almost unbelievable. The *LA Times* even reported that one popular New Orleans bakery made as many as four trips in a single day to satisfy some customers – now that’s dedication! This is a testament to just how much people adore this culinary masterpiece, and it’s an absolute must-try for any foreigner looking to dive deep into the unique and unforgettable flavors of New Orleans cuisine.
Remoulade Sauce à la New Orleans
Equipment
- 1 Medium Mixing Bowl
- 1 Whisk or Rubber Spatula
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 cup mayonnaise
- ¼ cup chili sauce
- 2 tablespoons Creole mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Louisiana-style hot sauce or to taste
- 1 teaspoon Worcestershire sauce
- 4 medium scallions chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green olives
- 2 tablespoons minced celery
- 1 teaspoon capers chopped
- 1 clove garlic minced
- 1 teaspoon salt or to taste
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
Instructions
- Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire in a medium bowl. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with salt, chili powder, and black pepper. Dotdash Meredith Food Studios
- Cover, refrigerate, and serve chilled.
Notes
14. **California Burrito**Get ready to experience a game-changer in the world of burritos: the California Burrito, a proud staple of Southern California! This isn’t just any burrito; it’s a bold, flavorful creation that takes classic fillings and adds a surprising, delightful twist. Imagine tender, marinated carne asada, perfectly grilled, combined with a generous helping of cheese, cool sour cream, and fresh guacamole. It’s already sounding amazing, right?
But here’s where the California Burrito truly shines and sets itself apart: the unexpected, yet utterly brilliant, addition of French fries! Yes, you heard that right – crispy, golden French fries tucked right inside your burrito. This unusual ingredient might raise an eyebrow at first, but it totally works, adding a fantastic texture and savory depth that makes this burrito uniquely Californian.
This ingenious inclusion of fries perfectly showcases how wonderfully Americans can fuse dishes, especially with their neighbors in Mexico. It’s a testament to culinary innovation, creating a flavor and texture profile that is both familiar and excitingly new. For anyone craving a distinct American take on a globally beloved dish, the California Burrito offers a deliciously unique experience that you absolutely won’t find anywhere else – and trust us, you’ll be glad you tried it!
Kris’ Amazing Shredded Mexican Beef
Equipment
- 1 Slow Cooker Essential for tender, slow-cooked results
- 1 Chef’s knife For trimming and cutting beef and dicing onion
- 1 Cutting Board For safe preparation
- 1 Slotted Spoon For removing meat from liquid
- 2 Forks For shredding the tender beef
Ingredients
Main
- 1 4 pound beef bottom round roast or other lean roast
- 2 teaspoons ground black pepper
- 1 large onion diced
- 1 7 ounce can chopped green chilies
- 2 teaspoons chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 2 teaspoons ground cumin
- 1 7 ounce can chipotle peppers in adobo sauce, or to taste
- 1 cube beef bouillon
Instructions
- Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
- Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
- Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
Notes
And there you have it, folks! From comforting clam chowder to the surprisingly delightful California Burrito, these 14 American food sensations are more than just meals; they’re experiences, stories, and cultural ambassadors that have captivated hearts (and appetites!) across the globe. Whether you’re dreaming of a road trip to the States or just looking to expand your culinary horizons from afar, these dishes are proof that American cuisine is diverse, indulgent, and truly unforgettable.
