What’s the best dish/recipe from your state?

11 comments

1. Brats, or Kringle. We also make some mean potato salads and some places have some interesting soups like “Booyah”

2. [State foods](https://en.wikipedia.org/wiki/List_of_U.S._state_foods)

   You’re going to get a myriad of answers, but here’s some suggestions:

   Washington State: anything salmon, or involving apples.

   Texas: ribeye, BBQ, chicken-fried steak, pecan pie.

   Louisiana: Seafood gumbo, or anything cajun/creole.

   DC: Half-smoke.

   Georgia: Anything involving peaches.

3. **Jersey Tomato Pie** : Think of a reverse thin crust pizza where the cheese is melted on the dough and then a layer of tomato sauce is spread on top.

   **Fat B*tch Sandwich** : My favorite Fat Sandwich. On a sub, add cheesteak, chicken fingers, mozarella sticks, french fries, lettuce, ketchup and hot sauce.

4. I haven’t been back in Nevada long enough to answer for here, but I can absolutely answer for Utah:

   [Funeral Potatoes](https://tastesbetterfromscratch.com/funeral-potatoes/)

5. [Here’s a search of Indiana on r/old_recipes](https://www.reddit.com/r/Old_Recipes/search?q=Indiana&restrict_sr=on&include_over_18=on)

   Even has Dave Letterman’s mom’s recipes

6. I’ll give a couple, some that are just yummy and some for novelty.

   The infamous [garbage plate](https://en.wikipedia.org/wiki/Nick_Tahou_Hots?wprov=sfla1)

   [chicken french](https://www.allrecipes.com/recipe/213487/chicken-french-rochester-ny-style/) , I didn’t used to like this one too much but it’s grown on me and I know other people love it

   chicken riggies, I would link a recipe but I’m not sure what one we use, but you can also buy the sauce in a jar

   here’s [Utica greens](https://cooking.nytimes.com/recipes/1018594-utica-greens) , we use a few different ingredients in my family like beans and sausage, but overall same flavor profile. It goes great over a fun pasta shape

   If you ask me which ones the best, chicken riggies hands down, I can demolish a bowl of that so easily.

   edit: asked my dad, [it’s this recipe for riggies](http://thebrooklynragazza.blogspot.com/2012/04/utica-chicken-riggies-original-chef-joe.html) but he uses the whole stick of butter and doubles the cream you add at the end.

7. Easy: [chicken bog](https://southernbite.com/chickenbog/) and [Frogmore stew](https://www.allrecipes.com/recipe/19481/frogmore-stew/)

   My favorite besides those is probably [shrimp and grits with a brown gravy](https://gypsyplate.com/lowcountry-shrimp-and-grits/)

8. Chicken and Slippery Dumplings

   https://www.tasteofhome.com/recipes/chicken-with-slippery-dumplings/

   I usually doctor up the “stew” part but it’s a great dish for fall/winter

9. Barbecue, e.g. pulled pork, with a thin vinegar-based Carolina barbecue sauce.

   Generally 50/50 white and cider vinegar, like maybe a half cup each. A few tablespoons of a Frank’s/Cholula/Texas Pete kinda hot sauce. Some salt and pepper. Touch of sugar in there. That kinda vibe.

10. The easiest and it will never be better from a restaurant. Lobster roll. Ask your supermarket to steam it. Come home, shell it, shred it and chop it a bit. Toss with a bit of mayo, celery, and a teeny tiny bit of onion. A piece of lettuce is nice. Toast a New England hot dog roll with salted butter on both sides. Assemble!

    I like it best when its still a bit warm from steaming.

11. I can’t attest to the quality of this website, seems to have a ton of pop ups, but the pictures shown are exactly how this Cajun dish looks when finished.

    https://www.sweetdaddy-d.com/smothered-round-steak/

    Make sure you have rice for the gravy. Cook lima beans with a diced tomato, salt, and black pepper until soft for a side dish.