There just isn’t anything as comforting as the warm embrace of comfort food, that one meal which whisks you instantly back to joyous memories and bygone eras. Even as we popularly claim identification with pseudo-classes like macaroni and cheese or traditional meatloaf, American food is a huge mosaic of regional treasures, each with its own heritage and its role of affection in the hearts of the natives.
This spectacular depth and diversity are what make our country so great, especially when it comes to food that truly comforts us. We’re about to embark on an epic foodie road trip, spanning from sea to shining sea, uncovering beloved comfort foods from every corner of the nation. With Reader’s Digest, we challenged America’s cooks to come forward and share with us what is the state’s ultimate comfort food, and the result was nothing short of culinary heaven.
These aren’t meals, incidentally; they’re bites of history, spoonfuls of nostalgia, and slices of sheer regional pride. Buckle up your taste buds and hold on for the ride. Whether revisiting an old favorite or discovering a new must-have, these meals take us back to the good old days of yesteryear by the power of food. So dig in!
1. Alabama: Fried Green Tomatoes
Green tomatoes that are thick-cut and breaded with egg and flour or cornmeal, fried to golden crunch few Southern pleasures are as well served as this one. The first bite is astringent brightness encased in crunchy savory goodness, a straightforward recipe made great Alabama gem.
This side dish was brought to fame by home-state Birminghamer Fannie Flagg in her book and hit movie, a marker of something greater than just food it’s a state cultural icon. Something that was an excellent way to make use of green tomatoes has been transformed into an item of regional pride, a meal that’s a marker of hospitality and resourcefulness of the South.
The magic is intensified when the fried green tomatoes are accompanied by zesty remoulade or hot mayonnaise, adding layers of flavor to introduce the natural tartness of the tomatoes. They are not merely a humble side dish, and indeed a warm comfort into Alabama’s culinary tradition guarantee that even the humblest constituents can be coaxed into producing something wonderful.
Batter-Dipped Southern Fried Green Tomatoes with Alabama White Sauce recipes
Equipment
- 1 Deep Skillet or Dutch Oven For frying
- 2 Shallow Bowls For dredging
- 1 Whisk For mixing batter and sauce
- 1 Tongs or slotted spoon For handling hot oil and food
- 1 Cutting Board and Chef’s Knife For slicing tomatoes and mincing garlic
Ingredients
Main
- canola oil
- 2 medium green tomatoes sliced into ¼-inch slices
- ½ cup flour
- ½ cup yellow or white cornmeal not self-rising
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼-½ teaspoon cayenne pepper
- 1 cup buttermilk
- ¼-½ cup cornstarch
- ½ cup mayonnaise
- 1 ½ tablespoons water
- 1 ½ tablespoons white wine vinegar
- ¾ teaspoon black pepper
- 1 teaspoon Dijon mustard the original recipe calls for Creole mustard, which I did not have
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 small clove garlic minced
- 1 teaspoon prepared horseradish
Instructions
- Prepare the Alabama White Sauce: In a bowl, whisk together mayonnaise, water, white wine vinegar, black pepper, Dijon mustard, salt, sugar, minced garlic, and prepared horseradish until smooth. Cover and refrigerate to allow flavors to meld.
- Prepare Tomatoes: Wash and slice green tomatoes into ¼-inch thick rounds. Pat them dry with paper towels to ensure good adhesion of the coating.
- Prepare Dry Dredge: In a shallow bowl or plate, combine flour, yellow or white cornmeal, 1 teaspoon salt, ½ teaspoon black pepper, and cayenne pepper. Whisk to combine evenly.
- Prepare Wet Dredge: Pour buttermilk into another shallow bowl.
- Set Up Frying Station: Pour canola oil into a deep skillet or Dutch oven to a depth of about 1-2 inches. Heat the oil over medium-high heat to 350-375°F (175-190°C).
- Dredge Tomatoes: Working with one slice at a time, first dip a tomato slice into the buttermilk, letting excess drip off. Then, dredge it thoroughly in the dry cornmeal mixture, pressing gently to ensure an even and complete coating.
- Fry Tomatoes: Carefully place coated tomato slices into the hot oil in a single layer, without overcrowding the pan. Fry for 2-4 minutes per side, or until golden brown and crispy.
- Drain and Season: Using tongs or a slotted spoon, remove fried tomatoes from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt.
- Repeat: Continue frying the remaining tomato slices in batches, ensuring the oil temperature stays consistent between batches.
- Serve: Arrange the hot fried green tomatoes on a serving platter and serve immediately with the chilled Alabama White Sauce for dipping.
Notes
2. Alaska: King Crab Legs
Hailing from Alaska’s icy Bering Sea are perhaps the most renowned delicacy of the state: king crab legs. Boiled, steamed, grilled, or baked, these massive legs yield tender, sweet meat that stands alone and is simply heavenly with melted butter served for dipping.
Marooned in one of Earth’s most demanding environments, king crab is Alaska’s symbol of renewal and abundance. Not only is the harvest good for the state’s economy, but it’s also good for its table. To Alaskans, to partake in crab seasonally is to taste it at its finest an excess found nowhere else.
While king crab legs represent a luxury everywhere else on the planet, in Alaska they’re something different: something to be proud of. Surrounding a hot plate, they rest as much a declaration of land and sea as they are a hot meal, an assurance that some of the best food is literally right there in nature herself.
Spicy Peppered Crab Legs
Equipment
- 1 Kitchen Shears For cutting crab legs and scoring shells
- 1 Small skillet For toasting whole peppercorns
- 1 Large Dutch Oven Or a roasting pan set over two burners for cooking the crab
- 1 Chef’s knife For chopping garlic, ginger, scallions, and jalapenos
- 1 Cutting Board
Ingredients
Main
- 3 pounds Alaskan king or snow crab legs thawed if frozen
- Freshly ground pepper
- 2 tablespoons vegetable oil
- 1 stick unsalted butter cubed
- 6 cloves garlic chopped
- 10 thin slices peeled ginger
- 8 scallions cut into 2-inch pieces
- 4 red jalapeno peppers seeded and finely chopped
- 2 teaspoons sugar
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- White rice for serving
Instructions
- Cut the crab legs into 3-inch pieces with kitchen shears. Cut along one side of the shell on each piece so the meat can be easily removed after cooking.
- Place the remaining ingredients by the stove. Toast 2 tablespoons pepper in a small skillet over medium-high heat until fragrant, about 2 minutes; remove from the heat.
- Heat the vegetable oil and butter in a large Dutch oven over medium-high heat until sizzling (you can also set a roasting pan over two burners). Add the garlic, ginger, scallions and jalapenos; sprinkle with the sugar and cook, stirring, until the mixture is fragrant, about 1 minute.
- Add the crab pieces, oyster sauce and soy sauce. Cook, tossing, until heated through, about 5 minutes. Scatter the toasted pepper on top and continue to cook, tossing, about 1 more minute. Transfer the crab and sauce to a bowl. Serve with rice.
Notes
3. Arizona: Chimichangas
Few dishes taste more Arizonan than the crispy, golden chimichanga. Some say it was born in the hand of Monica Flin, the owner of Tucson’s El Charro Café, who inadvertently dipped a burrito into hot oil around sometime in the late 1940s. Horrified, she supposedly blew “Chimichanga!” a playful name that stuck and formed a Southwest legend.
They begin life as chicken-tortillas stuffed with shredded chicken, meaty meat, or pork tenderloin, rolled up tightly and then fried golden brown and crispy. It ends up being the ideal comfort bite: hot and flavorful on the inside, crunchy on the outside.
Chimichangas are typically accessorized with dressings that further render them irretrievably hip sour cream, hot salsa, or creamy guacamole. Each bite is a texturing of flavor that is a testament to the Arizonans’ devotion to filling food. No wonder then that visitors and residents alike fall head over heels with this serendipity of delight.
Pork Chimichangas
Equipment
- 1 Large Dutch Oven For braising pork and potentially reducing sauce.
- 1 Heavy-bottomed Pot Specifically for deep-frying, ensuring stable oil temperature.
- 1 Blender For pureeing the green sauce ingredients.
- 1 Deep Fat Fry Thermometer Crucial for monitoring oil temperature during frying.
- 1 Toothpicks To secure the chimichangas before frying.
Ingredients
Main
- 1/2 cup vegetable oil plus more for deep-frying
- 2 pounds boneless pork shoulder cut into rough 1-inch chunks
- 1 teaspoon coriander seeds crushed
- 1 teaspoon whole cumin seeds
- 6 cloves garlic smashed
- Kosher salt and freshly ground black pepper
- One 12-ounce bottle pilsner-style beer such as Corona
- 1 tablespoon sherry vinegar
- 8 ounces tomatillos husks removed, rinsed and quartered (about 3 medium)
- 1/4 cup whole raw almonds
- 3 canned chipotles in adobo sauce
- 1 small red onion quartered
- 1/2 bunch fresh cilantro with tenders stems about 1 cup packed
- Six 12-inch flour tortillas
- 1 1/2 cups shredded yellow Cheddar
- Guacamole pico de gallo and sour cream, for serving
Instructions
- Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
- Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
- Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
- Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
- Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
- Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.
Notes
4. Arkansas: Chicken and Dumplings
When comfort food is the first thing that comes to mind in Arkansas, few meals get close to chicken and dumplings. Consider the excellence of chicken noodle soup, but intensified to a more full, richer, comforting level. This dinner has been comforting families for generations, especially on chilly nights when a bowl of comfort is just like a hug.
The actual hero of the piece here is the dumplings simple dough comprised of flour, baking powder, salt, and milk, dropped into bubbling broth where it becomes pillowy soft little pieces of heaven that soak up flavor. Combined with tender chicken and rich broth, the meal is proof that one can accomplish much with very little.
Once a budget favorite of country family pockets, chicken and dumplings are now restaurant fare throughout the state, even fine dining in Little Rock. Humble or haute, the dish is testament to Arkansas’s ability to take the humble and turn it into grand.
5. California: Fish Tacos
Delicious, creative, and bursting with beach flavor, California’s fish tacos are the state’s best foodie creation. Typically battered and fried cod, halibut, or tilapia is used, and the fish is stuffed into warm tortillas and seasoned with crunchy lettuce, tomato, onion, and a splash of lime juice.
Fish tacos embody California’s farm-to-table lifestyle, proclaiming freshness of farm fresh fruits and sea fruits along the coastlines. Every mouthful intertwines crunch, sourness, and cooling tastes that feel light but satisfying.
While now popular worldwide, fish tacos first came into being on Baja in the 1950s when street vendors sold them as a convenient way of showcasing their freshly caught fish. California adopted the idea and turned it into a sensation, taking this simple street food and making it a cultural icon of the state for warmth and freshness.
Quick Fish Tacos
Equipment
- 1 Baking Sheet For cooking the frozen fish fillets.
- 1 Paring Knife For preparing the avocado.
- 1 Cutting Board For dicing the avocado.
- 1 Tongs For handling hot fish.
- 1 Small Bowl For holding diced avocado or optional chili powder.
Ingredients
Main
- 1 8 to 10-oz. pkg. frozen breaded or battered fish fillets
- 1/4 teaspoon chili powder
- 1 box 4.6 oz Old El Paso™ Crunchy Taco Shells (12 Count)
- 1 medium avocado
- 1 pint 2 cups creamy coleslaw (from deli)
- 1/2 cup Old El Paso™ Thick ‘n Chunky salsa
Instructions
- Preheat your oven according to the frozen fish fillet package directions.
- Place the frozen breaded or battered fish fillets on a baking sheet and bake as directed until golden brown and crispy.
- While the fish bakes, prepare the avocado: carefully cut it in half, remove the pit, scoop out the flesh, and dice it.
- Lightly warm the Old El Paso™ Crunchy Taco Shells in the oven as per package instructions to ensure they are crisp.
- Once cooked, remove the fish from the oven. For extra flavor, you can lightly sprinkle the chili powder over the cooked fish, or break the fillets into smaller, taco-friendly pieces.
- To assemble, spoon a base layer of creamy coleslaw into each warmed taco shell.
- Top the coleslaw with pieces of the cooked fish.
- Add a portion of the diced avocado to each taco.
- Finish with a generous spoonful of Old El Paso™ Thick ‘n Chunky salsa.
- Serve immediately while the fish is warm and the shells are crunchy.
Notes
6. Colorado: Green Chili
Coloradoans may be renowned for their outdoor, go-anywhere life, but once the proper time arrives to thaw out, nothing beats a hot bowl of green chili. Back in the good ol’ days, it was typically made with pork or chicken, green chile peppers, potatoes, and sometimes beans or tomatoes, and then simmered until the ingredients blend together into a hot, spicy stew.
Its roots are with Spanish colonists, who brought the use of green chile peppers to the cuisine of the region. The meal quickly became identified with Colorado culture so intensely that the state’s residents embrace the term “Greenies” to refer to themselves, not just in reference to their license plates but to this pervasive staple.
Ideal for the crisp mountain weather of Colorado, green chili is served plain with tortillas, great for soaking up the rich broth. It’s not comfort food alone; it’s a cultural marker, one that encompasses the spiciness and energy of the Rockies.
Colorado Green Chili
Equipment
- 1 Baking Sheet For roasting Hatch chiles
- 1 Large Pot or Dutch Oven For simmering the chili
- 1 Chef’s knife
- 1 Cutting Board
- 1 Tongs For handling hot chiles
Ingredients
Main
- 1 pound Hatch chile peppers
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced, or more to taste
- 1 14.5 ounce can diced tomatoes
- 1 tablespoon all-purpose flour
- 5 cups vegetable broth
- 2 tablespoons ground cumin
- 2 tablespoons chili powder or to taste
- 1 teaspoon salt
Instructions
- Preheat your broiler or grill for roasting the Hatch chile peppers.
- Place the Hatch chiles on a baking sheet and roast them until the skins are blackened and blistered on all sides, turning occasionally.
- Transfer the charred chiles to a bowl, cover tightly with plastic wrap, and let them sweat for 10-15 minutes.
- Once cooled, carefully peel the skins from the chiles, remove the stems and seeds (wear gloves!), and chop them.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the all-purpose flour to the pot and cook, stirring constantly, for 1-2 minutes to create a light roux.
- Pour in the diced tomatoes and vegetable broth. Stir in the ground cumin, chili powder, and salt, mixing well to combine and scrape up any browned bits from the bottom of the pot.
- Add the chopped Hatch chiles to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 45-60 minutes, stirring occasionally, to allow the flavors to deepen and the chili to thicken.
- Taste and adjust seasoning as needed, then serve hot.
Notes
7. Connecticut: Steamed Cheeseburgers
We are all familiar with the classic burger, but Connecticut has a difference: the steamed cheeseburger. Born in Meriden some forty-some years ago, this variation of a classic uses the steam box instead of the skillet to produce a burger unlike any other.
Steaming yields a patty that is keepers’ juicy, with beef flavor fully realized. Cheese is melted to a lush, drizzly texture, and the bun becomes softened from soaking up deep flavors. It gets decadent but, curiously, light, showing America’s greatest sandwich in a whole new light.
To residents, it’s not merely a burger but a seal of approval for Connecticut’s innovative culinary approach. It is comforting but innovative, simple but sophisticated, the steamed cheeseburger is dedicated to making sure even the most traditional comfort food can continue to surprise and thrill.
