01 / The South
The South
Buttermilk, cornmeal, pork, rice, and coastal seafood anchor everyday cooking here, from biscuits at breakfast to sweet tea at supper.
Eating across the map
Six regional kitchens.
There's no single American cuisine, only a patchwork of local ones. Here's a quick tour of six, and the recipes from our book that belong to each. These are broad generalizations, and every state has plenty of exceptions.
02 / New England
New England
Cold water, dairy, and hearty cold-weather cooking. Chowder, baked beans, and apple desserts are the classics.
03 / Mid-Atlantic
Mid-Atlantic
Big-city delis, diners, and bar food. The Buffalo wing was born in Buffalo, New York.
04 / Midwest
The Midwest
Meat-and-potatoes cooking, casseroles, and potluck dishes built to feed a crowd on a budget.
05 / Southwest
The Southwest
Chiles, corn, beans, and live-fire grilling, shaped by Native, Mexican, and ranch-country cooking.
No recipes from this region yet. Request one.
06 / Pacific Coast
Pacific Coast
Farmers-market produce, fresh seafood, and an easygoing, ingredient-first approach to the plate.
No recipes from this region yet. Request one.