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American food: The 20 greatest dishes
//food-wine.news-articles.net/content/2025/07/28/american-food-the-20-greatest-dishes.html
Published in Food and Wine on Monday, July 28th 2025 at 18:28 GMT by CNN🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source
From starters to desserts, here are CNN Travel's 20 selections for the greatest American food dishes.
America's Culinary Icons: A Deep Dive into the 20 Greatest Dishes
America's food landscape is a melting pot of influences, reflecting waves of immigration, regional traditions, and innovative twists on simple ingredients. From coast to coast, these dishes tell stories of history, culture, and comfort. Drawing from a rich array of sources, including Native American roots, European settlers, African American innovations, and global fusions, American cuisine has evolved into something uniquely flavorful and diverse. In this extensive exploration, we delve into what many consider the 20 greatest American dishes. Each one embodies the spirit of the nation—bold, hearty, and endlessly adaptable. Whether born from necessity, celebration, or sheer indulgence, these foods have become staples in homes, diners, and festivals across the country. Let's embark on a gastronomic journey through these beloved classics, examining their origins, preparations, and why they continue to captivate palates worldwide.
1. The Hamburger
No dish screams "American" quite like the hamburger. This juicy patty of ground beef, nestled between soft buns and topped with lettuce, tomato, cheese, onions, pickles, and condiments like ketchup and mustard, originated in the late 19th century. While its exact birthplace is debated—some credit German immigrants in New York, others point to fairs in the Midwest—the hamburger exploded in popularity with the rise of fast-food chains like McDonald's in the 1950s. What makes it great? Its versatility. From gourmet versions with truffle aioli and artisanal cheeses to backyard barbecue staples, the burger adapts to any occasion. Nutritionally, it's a protein powerhouse, but its cultural impact is immense: it's a symbol of American innovation and convenience. Regional twists include California's In-N-Out style with animal-style fries or the Midwest's butter burger, slathered in melted butter. Eating a hamburger evokes summer picnics, drive-thru nostalgia, and the simple joy of handheld satisfaction.
2. The Hot Dog
A close cousin to the burger, the hot dog is another all-American icon, often enjoyed at baseball games or street carts. This sausage, typically made from beef, pork, or a blend, is steamed, grilled, or boiled and served in a split-top bun. Toppings vary wildly: Chicago-style piles on mustard, onions, relish, tomatoes, pickles, sport peppers, and celery salt, while New York's version keeps it simple with sauerkraut and spicy mustard. Tracing back to German frankfurters brought by immigrants in the 1800s, the hot dog gained fame at the 1904 St. Louis World's Fair. Its greatness lies in affordability and portability—perfect for on-the-go eating. Culturally, it's tied to Independence Day barbecues and Coney Island eating contests. Health-conscious versions now use turkey or plant-based alternatives, but the classic remains a guilty pleasure, evoking memories of carnivals and family gatherings.
3. Apple Pie
"As American as apple pie" isn't just a saying—it's a testament to this dessert's place in the national psyche. A flaky crust encases tart apples spiced with cinnamon, nutmeg, and sugar, often served warm with vanilla ice cream (à la mode). Though apples aren't native to America (they hail from Asia), European settlers adapted pie recipes in the colonies, making it a staple by the 18th century. Its significance shines during holidays like Thanksgiving, symbolizing home and harvest. What elevates it? The balance of sweet and tart, with variations like Dutch apple (with a crumb topping) or caramel-infused versions. Bakers experiment with heirloom apples for deeper flavors, and it's a canvas for creativity, from lattice tops to vegan adaptations. Apple pie represents comfort food at its finest, a slice of Americana that warms the soul.
4. Fried Chicken
Crispy on the outside, juicy within, fried chicken is a Southern soul food staple that has conquered the nation. Pieces of chicken are dredged in seasoned flour, sometimes buttermilk-brined, and deep-fried to golden perfection. Its roots trace to Scottish immigrants and enslaved Africans who combined frying techniques with West African spices in the antebellum South. Colonel Sanders popularized it globally via KFC in the 1950s. The dish's allure is its textural contrast and flavor depth—spicy Nashville hot chicken adds cayenne heat, while Korean-inspired versions fuse it with gochujang. Served with sides like collard greens or waffles, it's a communal feast. Fried chicken embodies resilience and regional pride, from Georgia's buttermilk-soaked birds to California's organic, free-range takes.
5. New York-Style Pizza
While pizza originated in Italy, America's spin—especially New York-style—has become legendary. Thin, foldable crusts topped with tomato sauce, mozzarella, and toppings like pepperoni or mushrooms are baked in coal-fired ovens for a charred edge. Italian immigrants in early 20th-century New York City adapted Neapolitan pies, leading to the first pizzeria, Lombardi's, in 1905. Its greatness? The perfect ratio of sauce to cheese, allowing for by-the-slice convenience. Variations include Chicago's deep-dish or Detroit's square pies, but New York's fold-and-eat method is iconic. Pizza nights foster community, from family dinners to late-night slices, making it a unifying force in diverse America.
6. Macaroni and Cheese
Comfort in a bowl, mac and cheese features elbow pasta baked or stovetop-cooked with a creamy cheese sauce, often cheddar-based, and sometimes topped with breadcrumbs. Thomas Jefferson introduced it after encountering pasta in Europe, but African American cooks refined it in the South. The boxed version by Kraft in 1937 made it ubiquitous. Its appeal lies in creamy indulgence—gourmet twists add lobster, truffles, or smoked gouda. A staple at barbecues and holidays, it evokes childhood nostalgia and is endlessly customizable for dietary needs, like gluten-free or vegan options.
7. Barbecue Ribs
Slow-smoked pork ribs slathered in tangy, sweet sauce define American barbecue. Regions boast styles: Kansas City's tomato-based sauce, Memphis dry rubs, Texas beef brisket, and Carolina vinegar mops. Native Americans smoked meats, but African influences shaped Southern 'cue. Pitmasters spend hours tending fires for fall-off-the-bone tenderness. Ribs shine at festivals, symbolizing patience and flavor layering, with sides like baked beans enhancing the experience.
8. Clam Chowder
This creamy soup, packed with clams, potatoes, onions, and celery, hails from New England. Manhattan's tomato-based version offers a red alternative. Fishermen in the 1700s created it from abundant seafood. Served in bread bowls, it's hearty and warming, perfect for foggy coasts. Its greatness is in fresh, briny flavors, with modern twists like corn additions.
9. Buffalo Wings
Spicy, saucy chicken wings originated in 1964 at Buffalo's Anchor Bar, tossed in hot sauce and butter, served with celery and blue cheese. A Super Bowl staple, they're addictive due to the heat-sweet balance. Variations include boneless or Asian-fusion glazes, but classics rule game days.
10. Philly Cheesesteak
Thinly sliced beef, melted cheese (often provolone or Cheez Whiz), onions, and peppers on a hoagie roll define this Philadelphia sandwich from the 1930s. It's a quick, savory bite, embodying blue-collar grit with gourmet evolutions like truffle oil.
11. Lobster Roll
Maine's summertime delight: buttery lobster meat in a toasted bun, lightly dressed with mayo or drawn butter. Coastal abundance birthed it in the 1920s. Freshness is key, pairing with chips for seaside bliss.
12. Gumbo
Louisiana's stew blends African, French, and Native influences with roux, okra, seafood, sausage, and the "holy trinity" of veggies. Simmered for hours, it's a flavor symphony, central to Mardi Gras.
13. Jambalaya
Another Creole gem, jambalaya mixes rice, meats, seafood, and spices in one pot. Spanish paella-inspired, it's festive and filling, with Cajun vs. Creole debates adding spice.
14. Biscuits and Gravy
Fluffy Southern biscuits drowned in sausage gravy are breakfast royalty. Post-Civil War innovation, they're comfort embodied, with flaky layers and creamy sauce.
15. Cornbread
Sweet or savory, this quick bread from Native American cornmeal is a Southern side. Baked in cast iron, it pairs with chili or greens, evoking rural heritage.
16. Thanksgiving Turkey
Roasted turkey with stuffing, cranberry sauce, and sides anchors the holiday feast. Native to America, it's a symbol of gratitude since the 1621 harvest.
17. Pancakes
Fluffy stacks drizzled with maple syrup are breakfast bliss. Colonial adaptations of European crepes, they're customizable with fruits or bacon.
18. Chocolate Chip Cookies
Ruth Wakefield's 1930s invention: chewy cookies studded with chocolate. Home-baked warmth, they're America's sweet tooth satisfier.
19. S'mores
Graham crackers, chocolate, and toasted marshmallows—campfire magic from Girl Scouts in the 1920s. Nostalgic and simple.
20. Reuben Sandwich
Corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye, grilled to perfection. A 1920s deli creation, it's a tangy, melty delight. These 20 dishes encapsulate America's edible identity, blending tradition with innovation. They invite us to savor the stories behind every bite, reminding us that food is more than sustenance—it's a celebration of who we are. (Word count: 1,248)
Read the Full CNN Article at:
[ https://www.yahoo.com/lifestyle/articles/american-food-20-greatest-dishes-141036902.html ]
