Alabama

The Market at Pepper Place
2829 2nd Avenue South
Birmingham, Alabama

All vendors grow or raise what they sell, including honey, eggs, dairy, meats and produce year-round, with both an indoor and outdoor market. Before you go, be aware of what farmers markets will look like this summer, with loosened COVID-19 protocols.

Alaska

South Anchorage Farmers Market
Multiple locations
Anchorage, Alaska

In a state where nearly 95% of food is imported from other states, the South Anchorage Farmers Market is a haven for locally-grown produce, meats, prepared foods, baked treats and more. The Farmers Market has become so popular, it’s expanded to weekdays from July to September.

Arizona

Carefree Farmers Market
101 Easy Street
Carefree, Arizona

If you think Arizona is just an expansive desert, you’re wrong—it actually produces a lot of the veggies you eat during the winter months. This exceptional farmers market showcases some of those offerings and features chef’s demonstrations and local organic fare.

Arkansas

Bernice Garden Farmers’ Market
1401 S. Main Street
Little Rock, Arkansas

This Sunday-only market features a bit of everything: sustainably raised produce, cheeses, nuts and more. There’s a public art display and sculpture in the adjoining garden, as well as live music and a variety of food trucks. Here are 10 things farmers market vendors wish you knew.

California

Original Farmers Market
6333 W. 3rd Street
Los Angeles, California

Seasonal fruits and vegetables from California farms are the spotlight here, as well as organic fare and hard-to-find gourmet foods. Not sure what goods to buy? Get inspired by these farmers market-fresh recipes.

Colorado

Boulder Farmers’ Market
13th Street between Arapahoe and Canyon
Boulder, Colorado

Voted the best farmers market by readers of USA Today, this market not only boasts a plethora of fine produce, but is picturesque, too—sit and enjoy the surroundings next to Boulder Creek. If you’re thinking about selling your goods at a farmers market, here’s what you need to know.

Connecticut

Coventry Farmers Market
2299 South Street
Coventry, Connecticut

Soak up a little U.S. history along with your passion for produce—this market is held on the grounds of the historic Nathan Hale homestead and features fruits, honey, jams, entertainment and food trucks. Doughnuts are even made fresh on-premises. Added bonus: A good, old-fashioned knife sharpener comes ’round once a week, so bring your dull cutters for a sharpening.

Florida

Jacksonville Farmers Market
1810 W. Beaver Street
Jacksonville, Florida

Handpicked produce is the main attraction at the oldest farmers market in Florida. The Jacksonville Farmers Market has been serving local fare since 1938 and covers six football fields. On average, 50 vendors are on-site per day, bringing in their best of the best. Before you dig into your farmers market haul, read these farmers market safety tips first.

Georgia

Grant Park Farmers Market
1039 Grant St. SE
Atlanta, Georgia

Voted the area’s best farmers market by Atlanta Magazine, this outdoor affair features celebrity chef demonstrations, so you can buy the freshest produce and meats and try to recreate award-winning recipes at home. The market also is dog-friendly, allowing for leashed pooches to enjoy a market walk, too. By the way, this is the best time to go to a farmers market.

Hawaii

Hilo Farmers’ Market
Corner of Kamehemeha Avenue and Mamo Street
Big Island, Hawaii

This market features the produce of more than 200 local farmers, including papaya, taro, bananas, jackfruit, bok choy and fresh spices. Given the tropical temps, the market also boasts an assortment of exotic flowers, and showcases the work of local craftspeople. These are the healthiest veggies you can get at a farmers market.

Idaho

Moscow Farmers Market
206 E. 3rd Street
Moscow, Idaho

Idaho is more than just spuds, and this market, established in 1976, showcases the diversity of offerings from farmers in the area. Featuring baked goods, produce, honey, meats and plant seedlings, the market is also a meeting place for local musicians, who perform from 9 a.m. to 1 p.m. Check out these delicious dinners you can make with your farmers market haul.

Illinois

Green City Market
Multiple locations
Chicago, Illinois

This is the go-to for more than 150 Chicago-area restaurant chefs and features a stringent vetting process to ensure that meats are humanely raised. Produce comes from Illinois farms near the bustling city. It’s in multiple locations; visit the website for details.

Indiana

Kokomo Downtown Farmers Market
Intersection of Mulberry and Washington Streets
Kokomo, Indiana

Education is a key component of this market, where nonprofit organizations share information on their work in the community. The market offers weekly educational activities, cooking demonstrations, wellness and smart cooking tips, as well as great locally grown produce.

Iowa

Downtown Farmers Market
Historic Court District
Des Moines, Iowa

It figures that the heart of farm country would host a great farmers market. The Market features up to 300 vendors from 50 Iowa counties selling everything from locally produced wine to tilapia. Simply preorder your goodies, then pick them up at the Market’s drive-through until October 31st.

Kansas

Kansas Grown Farmers Market
Multiple locations in Kansas

The largest grower-owned farmers market in Kansas boasts multiple locations and has both indoor and outdoor market sessions, so folks can get fresh produce regardless of the season—and the weather. Aside from local produce and meats, the market features cut flowers and crafts, as well as food trucks and entertainment for the kids.

Kentucky

Lexington Farmers Markets
Multiple locations
Lexington, Kentucky

The Lexington market is a year-round bonanza of produce and meats. Street performers provide a festive flair, and local farmers feature the freshest corn, potatoes, tomatoes and other staples in a relaxed, welcoming atmosphere.

Louisiana

Crescent City Farmers Market
Multiple locations
New Orleans, Louisiana

Here, vendors and chefs not only teach New Orleans cooking traditions, they even show visitors how to cook alligator. The market currently offers drive-through, home delivery and limited walk-up options,  so check out their website for details to figure out which method is best for you.

Maine

South Portland Farmers Market
Multiple locations
South Portland, Maine

Maine means seafood, and there’s an abundance of it at this farmers market, what with seafood cakes, soups and chowders on display. But the market also features locally grown vegetables, meats, cheeses, eggs and gluten-free foods. The market also sells seedlings, so visitors can start their own gardens.

Maryland

Baltimore Farmers’ Market and Bazaar
Holliday and Saratoga Streets
Baltimore, Maryland

A wide assortment of meats, including bison, lamb, rabbit and goat, is the hallmark of Maryland’s biggest producer-only farmers market, situated underneath the city’s downtown expressway.

Massachusetts

Quincy Farmers Market
25 Cottage Avenue
Quincy, Massachusetts

The unusual is the usual at the Quincy Farmers Market, which features swordfish, tuna, scallops and mussels among the standard farmers market fare of vegetables and fruits. Local vineyards also bring their wines to market and farmers bring in fresh eggs, jams, preserves and syrups. Locals can place an order and pick it up at the market’s drive-through on Friday afternoons.

Michigan

Frankenmuth Farmers Market
534 N. Main Street
Frankenmuth, Michigan

Given that Michigan is a major producer of cherries, apples and blueberries, it’s no wonder that the Frankenmuth Farmers Market features a variety of locally grown fruits. The market also has a full roster of events, like food and nutrition classes, canning basics and more. There’s even a barn that can be rented for special occasions.

Minnesota

Northeast Farmers Market
Multiple locations
Minneapolis, Minnesota

This market offers the usual assortment of fruits and veggies, but also has artisanal ice creams, freshly made caramel corn, local kimchi, exotic baked goods and the best beers local breweries have to offer.

Mississippi

Hernando Farmers Market
2535 Highway 51 South
Hernando, Mississippi

Quaint is the watchword for this farmers market, held in the Hernando town square. The market features local fare, from meats and vegetables to fruit, local milk products, honey, canned goods, salsas and more. There’s even a fitness class—you know, if you sample too much as you walk the stalls.

Missouri

Soulard Farmers Market
730 Carroll Street
St. Louis, Missouri

This market started in 1779, making it the oldest farmers market west of the Mississippi. It features a cornucopia of fresh, local produce, as well as meats, cheeses, bread and clothing items. There’s even an onsite pet shop.

Montana

Helena Farmers’ Market
Multiple locations
Helena, Montana

The Helena Farmers’ Market is the longest-running farmers market in Montana; only agricultural products and handmade goods from Montana are featured. The market offers bratwurst, flowers, produce, meats, pottery, furniture and entertainment.

Nebraska

Omaha Farmers Market
Multiple locations
Omaha, Nebraska

The market’s credo, “buy local and eat fresh” means the array of produce and meats changes constantly, depending on crops and harvests. The market also offers a wide variety of certified-organic fare.

Nevada

Gardens Park Farmers Market
Multiple locations
Las Vegas, Nevada

Las Vegas isn’t just glitz and glamour…it’s good, healthy eats too. Fresh produce and homemade products, like hummus, honey, cookies and more are featured at this Thursdays-only market, which operates year-round.

New Hampshire

Canterbury Community Farmers Market
9 Center Road
Canterbury, New Hampshire

More than 20 local vendors offer everything from pasture-raised meats to locally grown produce, dairy, syrups, eggs and more in this idyllic town setting. Live music is featured every week, making the market the center of town activities.

New Jersey

Ramsey Farmers Market
Ramsey Main Street Train Station
Ramsey, New Jersey

This large market offers chef demonstrations, health and wellness seminars, book signings and children’s activities, in addition to featuring a large assortment of organic produce, flowers, sauces, teas, wine, chocolates and prepared foods.

New Mexico

Santa Fe Farmers’ Market
1607 Paseo de Peralta
Santa Fe, New Mexico

The largest market in New Mexico features up to 130 local farmers and producers—the vendors can only sell things they’ve grown themselves. In fact, the market boasts that shoppers won’t find anything grown out of state.

New York

Union Square Greenmarket
E. 17th Street and Union Square West
New York, New York

The Big Apple indeed goes big when it comes to farmers markets, offering everything from meats and cheeses to produce, wine, artisan bread and flowers. You may even glimpse a celebrity chef or two making the rounds to buy ingredients for their restaurants.

North Carolina

State Farmers Market
1201 Agriculture Street
Raleigh, North Carolina

This market is actually owned by the state of North Carolina and is massive: It’s spread over four buildings and the “farmers” building alone is 30,000 square feet of produce and plants. An adjacent Market Shoppes building tacks on another 15,000 square feet of produce, meats and cheeses in a climate-controlled environment.

North Dakota

Mandan Farmers Market
Heritage Park
Mandan, North Dakota

Locally grown North Dakota produce is the focus of this market, which has been a community mainstay for more than 30 years. Visitors can also expect to find exceptional canned and baked goods, and a series of special events are featured throughout the season.

Ohio

West Side Market
1979 West 25th Street
Cleveland, Ohio

Cleveland’s oldest indoor/outdoor market is also its largest, featuring more than 100 vendors and fare ranging from liquid nitrogen artisanal ice cream to local mushrooms, baked goods, olive oils, herbs, pierogi and, of course, produce.

Oklahoma

Stillwater Farmers Market
1001 S. Duck Street
Stillwater, Oklahoma

They take the notion of local produce seriously in Stillwater—in fact, all vendors at the Stillwater Farmers Market are required to produce their crops in Payne or the adjacent five surrounding counties, making for very local fare.

Oregon

Portland Farmers Market
Multiple locations
Portland, Oregon

Looking for free-range bison? Or perhaps some yak meat? Then this eclectic market is just the ticket. Held on Saturdays on the campus of Portland State University, the market focuses on a diversity of produce, fruits and seafood. Take advantage of the veggie valet, who will hold your heavier items while you shop.

Pennsylvania

Lancaster Central Market
23 North Market Street
Lancaster, Pennsylvania

This is the granddaddy of them all—the country’s oldest continuously operating farmers market has been around since the 1730s and features Pennsylvania Dutch favorites like scrapple (a loaf that mixes pork scraps, cornmeal, wheat flour and spices) and chowchow (spicy pickled vegetables).

Rhode Island

Hope Street Farmers Market
Hope Street and Blackstone Boulevard
Providence, Rhode Island

The nation’s smallest state is still big on fresh fare, as evidenced by the Hope Street Farmers Market. This farmer-run co-op offers a wide variety of local produce, flowers, cheeses, pasture-raised meats, seafood and dairy, and even features a bicycle valet, who will watch your bike while you browse.

South Carolina

Charleston Farmers Market
Marion Square
Charleston, South Carolina

This market offers fare from more than 100 local growers, such as smoked olive oil and all sorts of pecan dishes.

South Dakota

Falls Park Farmers Market
Falls Park
Sioux City, South Dakota

There’s a little bit of everything at this market, including produce, meats, natural soaps, canned items like jellies, gluten-free baked goods, flowers and plants. Original music is provided by local musicians.

Tennessee

Nashville Farmers’ Market
900 Rosa L Parks Boulevard
Nashville, Tennessee

Covering 16 acres, this behemoth features everything from meats and produce to dairy, honey, jams and a dedicated site called Grow Local Kitchen for cooking classes and demonstrations.

Texas

Texas Farmers Markets
Multiple locations in Texas

The focus is sustainable food sourcing at this market, which offers a wide range of organic produce, natural beef and pork, poultry, bread, kombucha, chocolates and pottery, as well as events year-round.

Utah

Park Silly Sunday Market
Historic Main Street
Park City, Utah

More than a farmers market, this Sunday gathering is akin to a street festival. Sure, there are loads of booths manned by local farmers selling their finest produce, but the market also features prepared food, arts and crafts, music and performance art, and more in an ever-changing tapestry of fun, food and frolic.

Vermont

Burlington Farmers Market
345 Pine Street
Burlington, Vermont

This market features handmade crafts, artisanal cheeses, locally grown produce, locally sourced meats, dairy and plants and flowers, as well as a variety of prepared foods.

Virginia

Old Town Farmers’ Market
301 King Street
Alexandria, Virginia

This market has been operating since 1753 in one form or another and is thought to be one of the oldest farmers markets in the country. In fact, George Washington sent his produce to be sold at this venue. During peak season, more than 70 vendors offer everything from meats and poultry, to cheeses bread, produce, soaps and artwork.

Washington

Pike Place
Seattle Marketfront
Seattle, Washington

You’ve probably seen the fishmongers throwing and catching whole fish on TV shows that take place in Seattle. But this standout offers more than a scaly spectacle: Fresh sausages, artisan bread and chocolate-covered Washington state cherries are just some of the fare available in this Instagram-worthy attraction.

West Virginia

Bridgeport Farmers Market
Marketplace Ave
Bridgeport, West Virginia

There’s a little bit of everything at the Bridgeport Farmers Market, including meats, eggs, honey and syrups, fruits, vegetables and handmade artisan crafts.

Wisconsin

Dane County Farmers’ Market
Multiple locations
Madison, Wisconsin

This is the largest producer-only farmers market in the country, meaning you get to interact with the farmers themselves. And have your pick of incredibly fresh offerings. Stock up on Door County cherries for this County Fair Cherry Pie. The market offers preorder pick-up on Wednesdays and Saturdays, plus limited walk-up options on Saturdays.

Wyoming

Jackson Hole Farmers Market
10 East Broadway Avenue
Jackson Hole, Wyoming

This market, held on Saturdays from July through September, features an “of the week” roundup of events, like a demonstration from the chef of the week, a performance from the musician of the week, and an information session from the non-profit of the week. Fare ranges from bison meat to berries, honey and hemp products.

The post The Best Farmers Market in Every State appeared first on Taste Recipes.

Frozen pizza. It’s a blessing for every cash-strapped college student and a curse for every harried mom trying to put together a quick dinner. Frankly, it’s a curse because frozen pizza isn’t particularly known to be, well, good pizza. The crust is sometimes indistinguishable from the cardboard it’s packaged with—and the fact is, three sad little pieces of pepperoni do not make for robust toppings.

But there’s hope: Try our best, yummy enhancements for an upgraded frozen pizza.

1. Invest in a pizza stone

The simplest way to maintain great crust consistency is to use a pizza stone. There are untold numbers of stones sitting in pantries just collecting dust, so break yours out for a preheated turn in the oven. The idea behind a pizza stone: It replicates the surface of a wood-fired pizza oven, allowing you to get crispier crusts and more evenly cooked toppings.

2. Start with a good brand

While these tips for upgrading your pizza will come in handy, there’s only so much you can do. That’s why it’s important to start off with a top-rated frozen pizza so there’s not too much work needed to be done on your side.

3. Ditch the directions

Defrost the frozen ‘za and set the oven to a high temperature to replicate the blast-furnace feel of a real pizza oven. Then use a cast-iron skillet or griddle to bake the pizza. You’ll get a differently textured crust, more akin to what you’d expect from the corner pizzeria. No skillet? Place the pizza directly on the oven rack.

4. Season the crust

The downfall of most frozen pizzas are their cardboard tasting crusts. You can fix this problem by adding a few seasonings of your own. Coat the crust with melted butter and then sprinkle seasonings like garlic powder, onion powder or even parmesan cheese. Continue to cook the pizza as directed and you’ll soon be welcomed with a pizzeria-flavored crust.

5. Add an egg

Pull the pizza out of the oven when it’s at the halfway baking mark and crack an egg over it. Then return it to the oven. At time’s end, you’ll get a nice fried egg on top—and yolky goodness on every slice.

6. Make a themed pizza

• Hawaiian: Before popping the pizza into the oven, place canned pineapple slices and shredded ham on top. Voilà! You’ve got Hawaiian pizza in almost no extra time.
• Western: Kick up the flavor of a frozen pizza by adding cooked chorizo and jalapeno slices for a decidedly western flair. If you want something a bit bolder, sprinkle on a tiny—and we do mean tiny—dash of Ghost Pepper Sea Salt.
• BBQ Chicken: Take a frozen cheese pizza and upgrade it with just two ingredients. Before placing it in the oven, add some shredded chicken on top. Then, when the pizza is done cooking, top it off with a drizzle of barbecue sauce for a sweet and tangy flavor.

7. Use fresh basil

Nothing brightens up a drab frozen pizza like a sprinkling of fresh basil and olive oil on top. Better yet, loosely shred the basil leaves (called a chiffonade) for a more intense flavor.

8. Upgrade the cheese

It’s universally known that frozen pizza skimps on the cheese. So, augment that reality with a sprinkling of freshly grated Parmesan, or whole slices of fresh mozzarella and a few small dollops of ricotta. Maybe go bold and layer some slices of pepper jack on a standard frozen cheese pizza, or go exotic and try Edam or Gruyere. And some people swear Gouda makes a pizza extra gouda…er, good.

Or you can follow the scientific route. Researchers at the University of Auckland looked at different cheeses and gauged their elasticity, oil content, moisture levels and texture, as well as something called “transition temperature,” to determine the perfect taste as well as best bubbly visual appeal. The result: Mozzarella and cheddar struck the perfect balance. So get to a cheese shoppe and load up on some “betta chedda.”

9. Add veggies

Amp up the health quotient by adding zucchini, broccoli florets and sliced cauliflower to the proceedings. Want it crunchy? Add the veggies raw as the pizza goes into the oven. Otherwise, saute the vegetables first. Other flavorful options: spinach, green peppers, mushrooms and olives. There’s no denying veggie pizza is a sneaky way to get kids to eat their veggies.

10. Make it spicy

Add a little kick of heat to your frozen pizza for a change of pace. Once it’s done cooking, sprinkle a few chili flakes on top or drizzle a bit of chili crisp. Go the saucy route and dress the pizza in sriracha or hot honey. Or, if you want some added crunch, place a few slices of jalapeno on the pizza before popping it in the oven for some nice heat.

11. Add some protein

If you’re looking to add a couple grams of protein to your frozen pizza, try incorporating some leftover meats. Before putting the pizza in the oven, shred leftover chicken, crumble up a few slices of bacon or slice some sausage to go on top of your frozen dish.

For a pescatarian alternative, add fresh ingredients like cooked lobster, shrimp or crabmeat in the last three or four minutes of the pizza’s baking time for seafood that’ll be warm but not overcooked.

12. Finish it off with fresh ingredients

Add the last finishing touches to your frozen pizza with fresh toppings. Once it’s done baking, top your warmed pizza with dollops of burrata cheese, slices of prosciutto, a drizzle of hot honey and a few bunches of dressed arugula for a restaurant worthy pizza.

Of course, you can always make pizzas from scratch—with a little help from premade pizza crust. Try quick and easy offerings like Bacon Cheeseburger Pizza, Chicken Cordon Bleu Pizza or Asparagus, Bacon and Herbed Cheese Pizza. Each takes just 30 minutes or less to make.

The post 12 Incredible Ways to Make Frozen Pizza Better appeared first on Taste Recipes.

Alabama: Ole Hickory Banana Pudding

Southerners reserve bragging rights for all things barbeque, so it’s hard to discern what’s iconic from just plain good—but in the case of Ole Hickory BBQ, its banana pudding puts Alabama on the map. Fresh cut bananas. Vanilla wafers. Meringue. And of course, the custard. People swear it’s just like the kind Meemaw would make—if Meemaw was a world-class chef. Can’t make it to the smoker at Ole Hickory? Try this recipe instead.

Get our greatest recipes from Alabama home cooks.

Alaska: Alaskan King Crab Legs

Moose burgers? Whale blubber snacks? Caribou chili? Nope, the most iconic food from Alaska is Alaskan king crab legs. After all, Alaska is in its name. The waters off the coast yield sweeter meat than other crab legs, and locals use the legs for everything from stews to sandwiches.

Learn how to make crab legs at home.

Arizona : Chimichangas

The chimichanga was invented at the El Charro Cafe—the oldest continually run Mexican restaurant in the U.S.—when a cook accidentally dropped a burrito into a deep fryer on the way out to a customer in the colorful dining hall. The customer didn’t complain, and neither do we.

Arkansas: Fried Dill Pickles

In the early 1960s, enterprising businessman “Fatman” Austin built a restaurant across from a pickle plant. He needed a hook—something to bring in curious customers. And so, The Arkansas fried pickle was born. While his restaurant closed in the late ’60s, the fried pickle lives on—and Fatman is still honored in Atkins, the pickle capital of the world.

Hungry for more? Try this recipe.

California: In-N-Out Double Double

California is known for many food trends (avocado and bean sprout toast, anyone?) but there’s one place locals and out-of-towners head for on a regular basis—In-N-Out Burgers. After all, celebs who’ve just won an Academy Award are known to go to the restaurant still in their tuxes and gowns to order a Double-Double, a burger with double patties and double cheese, and eat with their Oscars on the table.

Make In-N-Out-inspired food at home with these recipes.

Colorado: Lamb Chops

One might think that Rocky Mountain Oysters (look it up at your own risk) is the most iconic food in the Rocky Mountain state, but that’s a novelty. Instead, it’s lamb chops—as well as all things lamb, like lamb stew and lamb fondue. How about recreating some of Colorado’s favorites?

Connecticut: Steamed Cheeseburgers

For a delicacy found only in Connecticut, venture to Ted’s Restaurant in Meriden for its steamed cheeseburger. Cooked on individual trays in a steam cabinet, these burgers are paired with steam-melted two-ounce blocks of cheddar cheese that gets draped on top in a gooey slide of enveloping deliciousness. Locals swear it’s the juiciest burger you’ll ever eat.

Delaware: Scrapple

Delaware may not have created scrapple—that distinction belongs to the Pennsylvania Dutch—but it has wholeheartedly embraced it, making Delaware the largest producer of the dish. Scrapple is a loaf made from pork scraps (hence the name) mixed with cornmeal, flour and seasonings and formed into a loaf.

Florida: Key Lime Pie

The Florida Keys produce key limes—and key limes are the start of a great key lime pie. Fun fact: the pie is made with canned sweetened condensed milk because in the early days, fresh milk wasn’t readily available in the Keys. Variations on the tart treat include mousse and frozen pies.

Georgia: Peach Cobbler

It would make sense that the most iconic food the Peach State has to offer involves peaches. And peach cobbler, like that from Ivy’s Heavenly Cobbler, fits the bill. Can’t get to Atlanta? Try this recipe.

Hawaii: Spam Musubi

The canned lunch meat is a favorite on the islands, and is served up many different ways, from fried as a bacon substitute for breakfast to Spam musubi, which is a slab of the meat atop a square of sticky rice and wrapped in a seaweed sheet for a different take on sushi—one that celebrates Japan’s influence on Hawaiian culture.

Idaho: Ice Cream Potato

The Westside Drive-in in Boise celebrates Idaho’s claim as spud capital of the U.S. by taking the humble potato to an extreme. The drive-in features the ice cream potato—but fear not, it’s not an amalgam of potato and ice cream toppings. Actually, it’s vanilla ice cream dusted with cocoa powder to look remarkably like a baked potato with sour cream on top.

Illinois: Chicago Mix

Walk down the street in Chicago and you’ll see queues of people outside popcorn shops. They’re waiting on fresh-popped batches of Chicago Mix, a combination of caramel-coated and cheddar cheese popcorns. The combination of salty and sweet becomes addictive. The best known of the shops is Garrett’s—and it produces the longest lines when the caramel is cooking.

Indiana: Breaded Pork Tenderloin Sandwich

The humble heart of the Midwest also has a humble foodstuff that it calls its own—the breaded pork tenderloin sandwich. Take a pork cutlet, pound it flat, dip it in breading and fry it up. Serve on white bread with a few condiments and you have a Hoosier staple.

Iowa: Maid-Rites

Iowa is home to the Maid-Rite, a loose meat sandwich that seems to be a staple in every Iowan’s diet. The sandwich is made of seasoned ground beef served on a warm bun, with the contents spilling every which way. Find locations serving this and the Cheese-Rite, a loose meat sandwich topped with you-know-what, on their website.

Kansas: Bierocks

It sorta looks like a rock—Kansas’ own bierocks are stuffed rolls that are filled with seasoned beef, shredded cabbage and onions, then baked until they’re brown.

Cook up a batch of your own here.

Kentucky: Hot Brown

Created in 1926 at the Brown Hotel in Louisville, the Hot Brown is an open-faced turkey sandwich with bacon drenched in a cheesy Mornay sauce. If you can’t make it to Kentucky for the Derby, try this at home.

Louisiana: Beignets

There are many iconic foods in Louisiana, from crawfish boils to gumbo, jambalaya and po-boys. But perhaps the most iconic food is the one people line up for outside Café Du Monde in New Orleans: the beignet. It sounds simple—fried dough with a heaping helping of powdered sugar on top—but it’s highly addictive.

Maine: Whoopie Pies

It’s a cookie. It’s a pie. It’s a cake. It’s the whoopie pie, the official state treat of Maine. Typically, it consists of two soft baked cookies with a thick layer of whipped cream in between. Get them at Labadie’s Bakery—which has been churning them out since 1925. Want to go exotic? Try these lemony gingerbread whoopies at home.

Maryland: Berger Cookies

Charm City boasts its fair share of sweets—after all, celebrity pastry chef Duff got his start with Charm City Cakes—but locals clamor for Berger Cookies, and have been clamoring for decades. It’s a neat treat packed in an unassuming form: a simple sweet cookie topped with a thick (and we mean thick) layer of chocolate ganache.

Massachusetts: Chow Mein Sandwich

It is what it sounds like: Chow Mein with brown gravy heaped between the slices of a standard hamburger bun. It originated in the 1930s and 40s in Fall River, as a cheap eats sort of thing, then became a Massachusetts tradition. It’s served strained—without veggies—or unstrained, meaning with all the vegetable fixin’s you’d associate with the Chinese dish.

Michigan: Detroit Pizza

Detroit does things differently—as in a square pizza. It’s crispy fare, with caramelized cheese throughout and a very thick crust. The crust is twice-baked, giving it a crunchy edge on the outside and a chewy inside. Rumor has it the Detroit pizza started at Buddy’s Rendezvous restaurant in 1946; the pizzeria later became Buddy’s Pizza, which still operates today.

Minnesota: Hotdish

Do not confuse hotdish with a casserole. Yes, hotdish is baked in one pan, like a casserole, but hotdish, in the self-deprecating words of Minnesotans, is simpler fare: a can of vegetables, a can of some sort of creamed soup, some rice and a form of meat protein. And it’s usually topped with tater tots.

You can find our favorite hotdish recipes here.

Mississippi: Mud Pie

Like a lot of Southern states, Mississippi tries to lay claim to being the birthplace of barbeque—but that’s a war we won’t wade into. Instead, we’ll tout the delights of the Mississippi mud pie, which includes a chocolate cookie crust and a dense layer of chocolate cake that resembles the banks of the mighty Mississippi River.

Missouri: Slingers

The Slinger is a St. Louis specialty, and is purported to be a cure-all for whatever late-night revelry has wrought upon a person. Made with two eggs, hash browns, a hamburger patty and drenched with chili con carne (and a sprinkling of cheese), The Slinger is often accompanied with a liberal splash of hot sauce.

Montana: Bison Burgers

Bison is big in Big Sky Country, with all sorts of dishes prepared from the meat, like bison shank and bison lasagna. But almost every restaurant and diner have a take on the bison burger. Considering that bison has higher nutritional value than beef, with fewer calories and less fat, it’s no wonder Montanans prefer their burgers bison.

Nebraska: Runza Sandwich

A close cousin to the bierock delicacy of Kansas, the Runza is a doughy rectangle-shaped pocket filled with beef, sauerkraut and onions. It originated in Russia and was brought to Nebraska in a wave of turn-of-the-century immigration. Now, a Nebraska-based restaurant chain has laid claim to the name, offering variations on the Runza of old.

Make your own at home.

Nevada: Shrimp Cocktail

What could be more Vegas than a shrimp cocktail? After all, the Golden Gate Hotel-Casino in downtown Las Vegas introduced it to the gaming public in 1959, and it quickly became a lure to entice folks to visit casinos. And it still does today. Served in a tulip-shaped glass and nestled on a bed of lettuce with spicy cocktail sauce, it’s a classic.

New Hampshire: Steamers

New Hampshire may have a short coastline, but that doesn’t mean it isn’t brimming with all sorts of seafood treats. Of particular note: digging clams at low tide and serving up a basket of steamers—steamed clams served with melted butter.

New Jersey: Tomato Pie

There’s pizza, and then there’s tomato pie. And the difference is in the preparation. This treat has pizza dough, like a pizza, and cheese and tomato. But in the tomato pie, the cheese goes on first and then is topped with a heaping ladle of crushed tomatoes, instead of pureed sauce. See the difference?

New Mexico: Red and Green Chile Sauce

At restaurants throughout New Mexico, the wait staff will simply ask “red or green?” As in, “You want red chile or green chile sauce?” After all, the chile is the official state vegetable. If you don’t know what type you want topping your tamale, just say “Christmas style,” and you’ll get both red and green chiles.

New York: New York Cheesecake

Cream cheese was first manufactured in the Catskill Mountains of New York in the 1870s, but it took until the 1950s for Junior’s in New York City to make the outstanding New York Cheesecake. Want to try some yourself? Junior’s takes online orders.

North Carolina: Cheerwine

Cheerwine, a sweet black cherry-flavored soft drink, has been around for more than 100 years, and devotees of this decidedly southern treat go to great lengths to get it shipped to them across the U.S. Apparently, this bubbly soda is a must-have if you’re eating BBQ. And southerners know what they’re talking about when it comes to BBQ. Looking for more BBQ? Check out the best BBQ joints in every state.

Order your supply here.

North Dakota: Knoephla

It’s the original soup that eats like a meal. Knoephla is a super thick, super rich chicken, potato and dumpling soup that resembles a stew. The main attraction is the knoephla dumplings— knoephla is a derivation of the German word for little knob or button.

Try making this stick-to-your-ribs delight with this recipe.

Ohio: Five-Way Skyline Chili

Skyline Chili never heard the expression “less is more.” Its Five-Way Chili starts with spaghetti covered in chili. Then it’s topped with a mound of onions and beans. Then, fistfuls of cheese crown the meal. Five ingredients equal a five way.

Oklahoma: Onion Burgers

First, throw some roughly chopped onions onto a flattop grill. Then flatten a hamburger patty onto the onions, embedding the onions in the burger for a rich flavor. Voila! You have the classic Oklahoma onion burger—it’s equal parts onion and meat, topped with cheese and served on a bun.

Oregon: Voodoo Donuts

There are donuts…and then there are Voodoo Doughnuts, which take the simple treat to outrageous extremes. There’s the Bacon Maple Bar with a slice of real bacon on top. And, of course, there’s the Voodoo Doll, a raised yeast raspberry-filled confection in the shape of, well, a voodoo doll. With a pretzel stick to inflict damage on enemies, of course.

Pennsylvania: Cheesesteak

In the 1930s, a hot dog vendor in Philadelphia put some sliced beef on his grill, served it on a hot dog bun, loaded up the cheese, and the cheesesteak was born. Now, the cheesesteak uses thinly sliced ribeye beef and various toppings, like onions or peppers on a long roll. Try this open-faced variation on the classic.

Rhode Island: Coffee Milk

The official state drink of tiny Rhode Island packs a big punch. Coffee milk is the combination of coffee syrup and milk, which is a substitute for that morning cup of joe. There are three distinct varieties of flavor: Autocrat coffee syrup gives you a sweet jolt; Eclipse balances sweetness with a stronger coffee flavor; and Coffee Time provides the most robust coffee taste.

South Carolina: Shrimp and Grits

The coastal waters of South Carolina are brimming with shrimp, and they’re the perfect addition to a ladling of cheesy, warm grits. Try this great, easy-to-make recipe.

South Dakota: Kuchen

It’s a custard. It’s a cake. It’s a fruit pastry. It’s kuchen, and if you’re in South Dakota, you’re in the kuchen capital of the United States. It’s a sweet custard filling in a sweet crust with sweet toppings like peaches or strawberries, inside to boot. Sweet! You can make it at home with this easy, time-tested recipe.

Tennessee: Moon Pies

First made at the Chattanooga Bakery in 1917, these graham cracker cookies filled with marshmallow and drenched in chocolate have been delighting people for generations. Word has it a request for a snack “as big as the moon” was the impetus for the creation. Lucky for you, Moon Pies are now available at retailers nationwide.

Texas: Fajitas

Fajitas were brought into Texas by immigrant ranch hands; the skillet-based meal of highly seasoned skirt steak and vegetables made for an easy-to-prepare meal after a long day of cattle herding.

Utah: Pastrami Burgers

What could be better than a good old-fashioned cheeseburger? How about one with a heaping mound of pastrami on it? That’s what you get with this iconic food staple from Utah.

Vermont: Sugar on Snow

What could be simpler? There are two ingredients for this Vermont treat. Fresh snow, which Vermont has an abundance of…and maple syrup, which Vermont has in abundance. Drizzle the syrup on the snow and grab a spoon. Seriously.

You can always try this other snowy treat: snow ice cream.

Virginia: Brunswick Stew

This thick stew is made using a tomato base, with corn, chicken, lima beans and potatoes simmered for hours. Originally made with small game, like rabbit, the recipe is tinkered with in restaurants throughout Virginia, with each proclaiming theirs to be the definitive take on this early 19th century meal.

Washington: Salmon

Before there was Starbucks, Washington was known as the center of the salmon universe, with a wide variety of the fish caught and processed there. In fact, there are so many varieties that one doesn’t take precedence over another. Washington natives love them all.

West Virginia: Slaw Dog

Take your standard hot dog on a bun. Add a mound of chili. Give a liberal squeeze of yellow mustard on top of that. Then add cole slaw. Yes, cole slaw. Congratulations! You’ve made a West Virginia slaw Dog.

Wisconsin: Fish Fry

Wisconsin is known for its cheese. And beer. And bratwurst, which is often cooked in beer and served with cheese. But the quintessential Wisconsin meal is the fish fry. It’s a meal usually consisting of a beer-battered cod, perch or walleye fillet with tartar sauce, fries, coleslaw or a potato pancake.

Recreate your own fry at home with these copycats.

Wyoming: Deka-Guy Hee Fry Bread

Wyoming is still as Wild West as it comes, so it’s no wonder Native American fry bread is the go-to foodstuff when visiting. This light, airy flatbread is the perfect vehicle for taco meat, lettuce and tomato and Deka-Guy Hee, which is Shoshone for “the eating house,” celebrates Native American heritage with this delight.

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