Ohio: Cincinnati Chili

Servings: 4

Ingredients

For the Chili

1 lb ground beef

2 cups water

1 small onion, finely diced

2 cloves garlic, minced

1 cup tomato sauce

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tbsp apple cider vinegar

1 tbsp chili powder

1 1/2 tsp ground cumin

1 tsp ground cinnamon

1/2 tsp unsweetened cocoa powder

1/2 tsp paprika

1/4 tsp ground allspice

1/4 tsp ground cloves

1/2 tsp garlic powder

3/4 tsp salt, plus more to taste

1/4 tsp black pepper

Pinch of cayenne pepper, optional

For Serving

Cooked spaghetti

Finely shredded cheddar cheese

Kidney beans, optional

Finely diced raw onion, optional

Instructions

Add the ground beef and water to a large pot. Use a wooden spoon or potato masher to break the raw beef into very fine pieces.

Bring to a gentle simmer over medium heat. Add the diced onion and garlic and simmer for about 10 minutes, continuing to break up the beef as it cooks.

Stir in the tomato sauce, tomato paste, Worcestershire sauce, apple cider vinegar, chili powder, cumin, cinnamon, cocoa powder, paprika, allspice, cloves, garlic powder, salt, black pepper, and cayenne, if using.

Reduce the heat and gently simmer uncovered for 45–60 minutes, stirring occasionally. The chili will start fairly thin but will thicken as it reduces.

Taste and adjust the salt and seasonings as needed.

Spoon the chili over cooked spaghetti and top generously with finely shredded cheddar cheese.

Cincinnati Chili “Ways”

2-Way: Spaghetti + chili
3-Way: Spaghetti + chili + cheddar cheese
4-Way: Spaghetti + chili + cheddar + diced onion OR kidney beans
5-Way: Spaghetti + chili + cheddar + diced onion + kidney beans

North Dakota: Lefse

Soft, tender potato flatbreads made with simple ingredients and cooked in a hot, dry skillet. This small-batch lefse recipe makes just a handful, making it perfect if you want to try homemade lefse without ending up with a huge batch.

Yield: About 6 small lefse

Ingredients

1 medium peeled Russet potatoes (225 g)

21 g (1 1/2 tablespoons) unsalted butter

15 g (1 tablespoon) 2% milk

1/4 teaspoon salt

60–75 g (about 1/2–2/3 cup) all-purpose flour, plus more for rolling

For Serving

Softened butter

Cinnamon sugar, optional

Instructions

Peel the potatoes and cut them into chunks. Place in a saucepan, cover with water, and boil until completely fork-tender.

Drain the potatoes thoroughly. Return them to the warm pot for 1–2 minutes to allow excess moisture to evaporate.

While still hot, mash the potatoes until as smooth as possible. Add the butter and allow it to melt into the warm potatoes. Gently mix in the milk and salt.

Allow the potato mixture to cool, then cover and refrigerate for at least 1–2 hours, or until completely cold.

Once chilled, gently mix in 60 g of flour. If the dough is too sticky to handle, add additional flour about 5 g at a time. Avoid adding more flour than necessary.

Divide the dough into approximately 35–45 g portions and form each into a ball. Keep the remaining dough refrigerated while you work.

Generously flour a clean work surface and rolling pin. Roll each portion into a thin circle, approximately 7–9 inches wide. Roll as thinly as you comfortably can without tearing the dough.

****I sectioned out each portion with parchment squares. It makes transfer to the pan much easier****

Heat a large dry skillet or griddle over medium to medium-high heat. Do not add butter or oil.

Carefully transfer one lefse to the hot skillet. Cook until bubbles form and brown spots appear on the underside, approximately 30–60 seconds. Flip and cook the second side until lightly spotted. Slightly thicker lefse may need additional cooking time.

Transfer the cooked lefse to a clean kitchen towel and keep covered while you cook the remaining pieces. The trapped steam helps keep the lefse soft and pliable.

Serve warm or at room temperature. For a sweet version, spread with softened butter, sprinkle with cinnamon sugar, and roll up.

Notes

You don't need a traditional lefse rolling pin, pastry cloth, or lefse griddle for this small batch. A regular rolling pin, well-floured work surface, and large skillet work just fine.

Don't worry about achieving paper-thin lefse if the dough begins to tear. It's better to cook a slightly thicker lefse than to add excessive flour or tear the dough trying to make it thinner.

For the softest lefse, keep the cooked pieces covered with a towel until you're ready to serve them.

North Carolina: Pulled Pork with Tomato-Vinegar BBQ Sauce

Ingredients

3–4 lb boneless pork shoulder or Boston butt

2 tsp kosher salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tbsp brown sugar

½ tsp cayenne, optional

1–2 tbsp neutral oil, for searing

½ cup chicken broth

¼ cup apple cider vinegar

1 tbsp Worcestershire sauce

Instructions

Heat oven to 325°F.

Cut the pork into 3–4 large chunks. Pat them dry with paper towels.

Mix the salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne. Rub the seasoning generously over all sides of the pork.

Heat a large skillet over medium-high heat with a little oil. Sear the pork in batches for about 2–3 minutes per side, until nicely browned. Transfer the pieces to a deep 9×13-inch baking pan.

Pour the chicken broth, apple cider vinegar, and Worcestershire into the bottom of the pan. The liquid should surround the bottom of the pork but shouldn’t submerge it.

Cover the pan tightly with foil and bake for about 2½–3½ hours, or until the pork is extremely tender and easily pulls apart with a fork. If you’re checking temperature, pork shoulder is usually ideal for shredding around 195–205°F.

Let the pork rest for about 15–20 minutes, then shred it. Spoon some of the pan juices over the shredded meat to keep it moist.

Tomato-Vinegar BBQ Sauce

Ingredients

¾ cup apple cider vinegar

⅓ cup ketchup

1½ tbsp brown sugar

1 tbsp Worcestershire sauce

½–1 tsp crushed red pepper flakes

½ tsp black pepper

½ tsp salt

½ tsp garlic powder, optional

Instructions

Add everything to a small saucepan and whisk together.

Bring to a gentle simmer over medium-low heat and cook for about 8–10 minutes, stirring occasionally.

Taste and adjust. Add a little more brown sugar if it’s too sharp, or another splash of vinegar if you want more bite.

The finished sauce should be thin enough to pour easily but noticeably thicker than straight vinegar sauce. Don’t reduce it until it’s syrupy—this isn’t supposed to have the consistency of a traditional bottled BBQ sauce.

To Serve

Pile the shredded pork onto a toasted bun and spoon plenty of the warm tomato-vinegar sauce over the top. Best served with coleslaw.

Colorado: Chile Verde

This famous dish from Colorado consists of tender pieces of pork simmered in a roasted poblano, jalapeño and tomatillo sauce. Served over rice with a sprinkle of cilantro and a squeeze of fresh lime. This chile verde was cozy, spicy, and full of Southwest flavor!

Ingredients

2.5 lbs pork shoulder, cut into 1–1½-inch cubes
~12 tomatillos (about 550–600g), husked + rinsed
6–8 poblano peppers
3–4 jalapeños, deseeded
1 medium onion, diced
4 cloves garlic, minced
2–3 cups chicken stock, plus more as needed
1½–2 tsp salt, plus more to taste
½ tsp black pepper
2 tsp cumin
1 tsp oregano
Juice of 1–2 limes
Oil, for searing

Cornstarch slurry:
1–2 tbsp cornstarch + equal amount cold water

Instructions

1. Heat oven to 450°F. Roast the tomatillos, poblanos and deseeded jalapeños for about 20–25 minutes, or until softened and blistered. Remove the skins from the poblanos and jalapeños once cool enough to handle.

2. Season the pork with a little salt and pepper. Heat oil in a large pot or your pressure cooker using the sauté setting. Working in batches, sear the pork until nicely browned. Remove and set aside.

3. In the same pot, sauté the onion for 3–5 minutes, until softened. Add the garlic and cook for another 30–60 seconds.

4. Add the roasted tomatillos, poblanos and jalapeños to the pot along with 2 cups of chicken stock. Using an immersion blender, purée until mostly smooth.

5. Stir in the salt, black pepper, cumin and oregano. Return the browned pork and any accumulated juices to the pot.

FOR A PRESSURE COOKER:
6. Seal and cook on high pressure for 30 minutes. Allow a natural release for 10–15 minutes before releasing the remaining pressure.

Switch back to sauté and bring the chile verde to a gentle simmer. If you want a thicker sauce, stir in 1 tbsp of the cornstarch slurry and simmer for 1–2 minutes. Add more slurry if needed.

FOR THE STOVETOP:
6. Add an additional ½–1 cup chicken stock as needed. Bring to a gentle simmer, cover and cook over low heat for about 1½–2 hours, stirring occasionally, until the pork is fork-tender. Add additional stock during cooking if the sauce becomes too thick.

Once the pork is tender, uncover and simmer to reduce the sauce if needed. If you still want it thicker, stir in the cornstarch slurry a little at a time and simmer for 1–2 minutes.

TO FINISH:
Stir in fresh lime juice and salt for taste. Serve over rice and top with cilantro and an extra squeeze of lime.

New York: Buffalo Wings

From their start at a small bar in Buffalo, New York, to being served nationwide—especially at sports bars—Buffalo wings have become one of the most popular dishes in the U.S.! Despite their popularity, they’re surprisingly simple to make. It’s really just crispy wings tossed in a buttery hot sauce! They’re best served with bleu cheese dressing and celery, although I like to add carrots too.

Crispy Baked Buffalo Wings

Ingredients

For the wings

• 2 lbs chicken wings, split into flats and drumettes

• 1 tbsp aluminum-free baking powder

• 1 tsp kosher salt

• 1 tsp garlic powder

• ½ tsp black pepper

For the Buffalo sauce

• 5 fl oz hot sauce, such as Frank’s RedHot

• 5 tbsp (70 g) unsalted butter

For serving

• Bleu cheese dressing

• Celery sticks

• Carrot sticks

Instructions

1. Preheat the oven to 425°F. Place a wire rack over a sheet pan and lightly grease the rack to prevent sticking.

2. Dry the wings thoroughly with paper towels. Getting the skin as dry as possible will help it crisp.

3. In a large bowl, toss the wings with the baking powder, salt, garlic powder, and black pepper until evenly coated.

4. Arrange the wings in a single layer on the wire rack, leaving a little space between them.

5. Bake for 20–25 minutes, then flip. Continue baking for another 15–25 minutes, or until the wings are deeply golden, crispy, and cooked through to at least 165°F internally.

6. While the wings bake, make the Buffalo sauce. Gently melt the butter in a small saucepan over low heat. Whisk in the hot sauce until smooth and combined. Don't let the sauce boil.

7. When the wings are crispy, transfer them to a large bowl. Pour over the warm Buffalo sauce and toss until completely coated.

8. Serve immediately with bleu cheese dressing, celery, and carrot sticks.

Note: No wire racks? No problem! Bake on parchment paper instead. 

California: Carne Asada Fries

Crispy fries loaded with citrus-marinated carne asada, melted cheese, creamy guacamole, fresh tomato, onion, and cilantro.

Servings: 4–6
Prep Time: 15 minutes, plus marinating
Cook Time: 25 minutes

Ingredients

Carne Asada

• 1 lb flap steak, flank steak, or skirt steak

• 2 tablespoons lime juice

• 2 tablespoons orange juice

• 2 tablespoons soy sauce

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon black pepper

Fries & Toppings

• 1 (28–32 oz) bag frozen French fries

• 1 cup shredded cheddar cheese

• 1 cup shredded pepper jack cheese

• ½–¾ cup guacamole

• ¼ cup finely chopped onion

• ½ cup chopped tomato

• ¼ cup chopped fresh cilantro

• Lime wedges, for serving, optional

Instructions

1. Marinate the steak.
   In a bowl or resealable bag, combine the lime juice, orange juice, soy sauce, olive oil, garlic, cumin, chili powder, and black pepper. Add the steak and toss to coat. Refrigerate for 2–4 hours.

2. Bake the fries.
   While the steak rests, prepare the French fries according to the package directions. Bake until very crispy.

3. Cook the carne asada.
   Remove the steak from the marinade and discard the remaining marinade. Heat a grill or grill pan over medium-high to high heat. Cook the steak for about 3–5 minutes per side, depending on thickness and desired doneness.

4. Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice against the grain, then chop into bite-sized pieces.

5. Melt the cheese directly on the hot fries.
   During the last 2–3 minutes of baking, sprinkle the cheddar and pepper jack evenly over the fries. Return the pan to the oven just until the cheese is melted.

6. Assemble immediately.
   As soon as the fries come out of the oven, top them with the warm chopped carne asada, guacamole, onion, tomato, and cilantro.

7. Serve immediately with lime wedges, if desired.

Recipe Notes

For the best texture, bake the fries until extra crispy before adding the cheese. The hot baking sheet helps keep the fries underneath warm while the cheese melts.

Try to time the steak and fries so they finish close together. Let the steak rest while the fries finish baking, then assemble everything right away.

Flap steak works especially well for carne asada, but flank or skirt steak are also great options. Be sure to slice the steak against the grain for more tender pieces.

Optional toppings include sour cream, sliced jalapeños, pico de gallo, hot sauce, or extra lime juice.

Arkansas: Possum Pie

Don’t let the name scare you! This Arkansas treat gets its unusual name from its hidden layers—the delicious fillings are “playing possum” beneath a fluffy whipped cream topping. Dig in and you’ll find a buttery pecan crust layered with sweet cream cheese and rich chocolate pudding.

Ingredients

Pecan Shortbread Crust

• 1 cup (120 g) all-purpose flour

• ½ cup (60 g) pecans

• 2 tbsp granulated sugar

• Pinch of salt

• ½ cup (113 g) butter, melted

Cream Cheese Layer

• 8 oz cream cheese, softened

• ½ cup powdered sugar

• 1 cup whipped topping*

Chocolate Layer

• 1 (3.4 oz) box instant chocolate pudding

• 1¾ cups cold milk

Topping

• 1½–2 cups whipped topping*

• Chopped pecans or chocolate shavings, for garnish

*Homemade Whipped Cream Option: For every 1 cup of whipped topping, beat ½ cup cold heavy whipping cream with 1–2 tbsp powdered sugar, ¼ tsp vanilla extract, and a small pinch of salt until medium-stiff peaks form.

Instructions

1. Make the Pecan Shortbread Crust

Preheat the oven to 350°F.

Add the flour, pecans, sugar, and salt to a food processor. Pulse until the pecans are finely ground and incorporated into the flour.

Add the melted butter and pulse just until the mixture is evenly combined and begins to come together.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie plate.

Bake for about 15 minutes, or until the crust is lightly golden around the edges. Let cool completely before assembling.

No food processor? Finely chop the pecans by hand, then combine them with the flour, sugar, and salt. Stir in the melted butter until evenly combined, then press and bake as directed.

2. Make the Cream Cheese Layer

Beat the softened cream cheese and powdered sugar together until smooth and creamy.

Gently fold in 1 cup of whipped topping.

Spread evenly over the completely cooled crust. Refrigerate for about 10 minutes to help the layer firm up before adding the pudding.

3. Make the Chocolate Layer

Whisk the instant chocolate pudding mix and cold milk together for about 2 minutes.

Let stand for 3–4 minutes, or until thickened.

Gently spread the pudding over the cream cheese layer.

4. Finish the Pie

Spread 1½–2 cups of whipped topping over the chocolate layer.

Finish with chopped pecans, chocolate shavings, or both.

Refrigerate for at least 3–4 hours, or until completely chilled and set, before slicing.

Keep refrigerated until ready to serve.

Arizona: Sonoran Hot Dog

If you are a fan of loaded hot dogs, you can to the right place! These loaded Sonoran-style hot dogs are wrapped in crispy bacon, tucked into toasted rolls, and piled high with pinto beans, grilled onions, pico de gallo, crema, mayo,mustard, and jalapeños.

Servings: 4 hot dogs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

• 4 hot dogs

• 4 slices bacon

• 4 bolillo rolls or hoagie rolls

• 1 cup pinto beans, drained and rinsed

• ½ medium onion, sliced or diced

• ½ cup pico de gallo

• ¼ cup mayonnaise

• ¼ cup Mexican crema or sour cream

• Yellow mustard, for drizzling

• Sliced or pickled jalapeños, to taste

Instructions

1. Wrap the hot dogs. Wrap each hot dog tightly with one slice of bacon, slightly overlapping the bacon as you go.

2. Cook the hot dogs. Place the bacon-wrapped hot dogs in the air fryer and cook at 375°F for 8–12 minutes, turning halfway through, until the bacon is browned and crispy and the hot dogs are heated through.

3. Cook the onions. While the hot dogs cook, sauté the onion in a skillet over medium heat until softened and lightly browned, about 5–7 minutes.

4. Warm the beans. Heat the pinto beans in a small saucepan or microwave until warmed through.

5. Toast the rolls. Lightly toast the bolillo or hoagie rolls until warm and slightly crisp around the edges.

6. Assemble. Place a bacon-wrapped hot dog into each roll. Top with warm pinto beans, grilled onions, pico de gallo, mayonnaise, crema, mustard, and jalapeños.

7. Serve immediately — preferably with plenty of napkins!

No Air Fryer?

Cook the bacon-wrapped hot dogs in a skillet over medium heat, turning frequently, for about 10–15 minutes, or until the bacon is crisp on all sides and the hot dogs are heated through.

Alaska: Spicy Maple Dijon Sockeye Salmon

Flaky sockeye salmon glazed with a sweet and spicy maple dijon glaze. Served over roasted broccoli, peppers and white rice.

Ingredients

Salmon

• 2 sockeye salmon fillets

Spicy Maple Glaze

• 2 tablespoons maple syrup

• 1 tablespoon soy sauce

• 1–2 teaspoons Dijon mustard

• ½ teaspoon garlic powder

• Pinch of cayenne pepper

Roasted Veggies

• Broccoli florets

• 1 bell pepper, sliced

• Olive oil

• Salt, to taste

• Black pepper, to taste

For Serving

• Cooked rice

Instructions

1. Preheat the oven to 400°F.

2. Make the glaze. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, garlic powder, and cayenne.

3. Prepare the vegetables. Add the broccoli and bell pepper to a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for about 15 minutes, or until tender and lightly browned.

4. Prepare the salmon. Place the salmon fillets on a lined or lightly greased baking sheet. Brush generously with some of the maple glaze, reserving the rest.

5. Bake the salmon at 400°F for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.

6. Thicken the remaining glaze. Pour the reserved glaze into a small saucepan and simmer over medium-low heat for 1–2 minutes, until slightly thickened.

7. Serve. Divide cooked rice and roasted vegetables between plates. Top with the salmon and drizzle with the warm spicy maple glaze.

Tip: If you want more heat, add an extra pinch of cayenne or a little crushed red pepper to the glaze.

Alabama:White BBQ Chicken Bites

One of Alabama’s biggest staple! Smoky chicken smothered in a mayo based sauce.

Servings: 2–3

Chicken

• 1 lb chicken breast, cut into bite-sized cubes

• 1 tsp kosher salt

• 1 tsp smoked paprika

• ¾ tsp garlic powder

• ½ tsp brown sugar

• ½ tsp black pepper

Instructions

1. Add the cubed chicken to a bowl and toss thoroughly with the salt, smoked paprika, garlic powder, brown sugar, and black pepper.

2. Cover and refrigerate for 1–2 hours to dry brine.

3. Preheat your air fryer to 375–390°F.

4. Arrange the chicken in a single layer in the air fryer basket. Air fry for 8–11 minutes, flipping halfway through, until browned and the chicken reaches 165°F internally.

• Oven: Bake at 425°F for 12–16 minutes, flipping or stirring halfway through. For more browning, broil for 1–2 minutes at the end.

• Stovetop: Heat about 1 tbsp oil in a skillet over medium-high heat. Cook the chicken for 6–9 minutes, turning occasionally, until browned and cooked through.

Alabama White BBQ Sauce

• 1 cup mayonnaise

• 2–3 tbsp apple cider vinegar

• 1-2 tsp prepared horseradish

• 1 tsp yellow mustard

• ½ tsp black pepper

• ½ tsp garlic powder

• Pinch of cayenne pepper

• ¼ tsp salt, or to taste

• ¼ tsp sugar, or to taste

Instructions

1. Whisk all ingredients together until smooth.

2. Taste and adjust the vinegar, salt, or sugar as desired. The sauce should be creamy, tangy, slightly peppery, and just balanced with a touch of sweetness.

3. Drizzle the white BBQ sauce generously over the hot chicken bites and serve immediately.

Mississippi: Fried Catfish

Yield: 4–6 servings

Ingredients:

• 2 lbs catfish nuggets

• 1 cup milk

• 1 tablespoon lemon juice

• Seasoning for the Fish

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon cayenne pepper (optional)

• Cornmeal Coating

• 2 cups coarse cornmeal

• 1 cup all-purpose flour

• 2 teaspoons kosher salt

• 2 teaspoons paprika

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½–1 teaspoon cayenne pepper (optional)

For Frying

Vegetable, peanut, or canola oil

Greek Yogurt Tartar Sauce

Yield: About 1 cup

• ½ cup plain Greek yogurt

• ¼ cup mayonnaise

• 2–3 tablespoons finely chopped dill pickles (or dill relish)

• 1 teaspoon pickle juice

• 1 teaspoon lemon juice

• 1 teaspoon Dijon mustard (optional)

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• Freshly ground black pepper, to taste

• Salt, if needed

Prepare the catfish:

1. Pat the catfish nuggets dry with paper towels.

2. Season all sides of the catfish with the salt, pepper, paprika, garlic powder, onion powder, and cayenne.

3. In a bowl, stir together the milk and lemon juice. Let sit for 5–10 minutes.

4. Add the seasoned catfish to the milk mixture and refrigerate for 30 minutes to 2 hours.

5. In a shallow dish, whisk together all of the cornmeal coating ingredients.

6. Heat 2–3 inches of oil in a heavy pot or Dutch oven to 350°F.

7. Remove the catfish from the milk mixture, allowing the excess to drip off.

8. Dredge each piece thoroughly in the seasoned cornmeal mixture, pressing gently so the coating adheres.

9. Let the coated catfish rest for 5–10 minutes before frying.

10. Fry in batches for 3–5 minutes, turning occasionally, until golden brown and the fish reaches an internal temperature of 145°F.

11. Drain on a wire rack and sprinkle lightly with a pinch of salt while still hot.

Prepare the tartar sauce:

1. Add the Greek yogurt, mayonnaise, chopped pickles, pickle juice, lemon juice, Dijon mustard, dill, garlic powder, onion powder, and black pepper to a small bowl.

2. Stir until smooth and well combined.

3. Taste and adjust the seasoning, adding salt only if needed.

4. Cover and refrigerate for at least 15–30 minutes before serving.

Michigan: Detroit style pizza

A crispy, cheesy Detroit-style pizza made with a combination of sourdough starter and instant yeast for extra flavor without an all-day fermentation. No sourdough option available below.

Recipe:

Dough

• 250 g all-purpose flour

• 170 g water, room temperature

• 50 g active sourdough starter (100% hydration)

• 2 g instant yeast (½ tsp)

• 5 g salt (1 tsp)

• 10 g olive oil (2 tsp)

No sourdough starter? No problem!
Replace the 50 g sourdough starter with 25 g all-purpose flour + 25 g water, and increase the instant yeast to 3 g (about 1 tsp). The recipe will still make a delicious Detroit-style pizza, but without the subtle tang from the sourdough.

Pan

• 2–3 tbsp olive oil

Toppings

• 8 oz (225 g) low-moisture whole milk mozzarella, shredded

• 2 oz Monterey Jack, cubed (optional but recommended)

• 2–3 oz pepperoni

• ½ cup pizza sauce

• Freshly grated Parmesan, optional

• Fresh basil, optional

Instructions

1. Mix the Dough

Combine the flour, water, sourdough starter, instant yeast, salt, and olive oil until no dry flour remains. The dough will be soft and sticky.

If using the starter-free option: Combine the flour, water, yeast, salt, and olive oil instead.

Cover and let rest for 30 minutes.

2. Strengthen the Dough

Perform 3 stretch-and-folds, about every 30–45 minutes.

For the sourdough version, continue fermenting until the dough has increased in volume by about 50–75%, approximately 3–4 hours total, depending on room temperature.

For the starter-free version: The dough may ferment more quickly. Begin checking around 2 hours and continue until it has increased in volume by about 50–75%.

3. Pan the Dough

Generously coat an 8×8-inch metal baking pan with 2–3 tablespoons olive oil.

Transfer the dough to the pan and gently stretch it toward the corners. If it resists, let it rest for 10–15 minutes before stretching again.

Cover and proof until noticeably puffy, about 45–90 minutes. A warm (not hot) turned-off oven can help speed up this final rise.

4. Preheat

Preheat the oven to 450°F (232°C).

5. Assemble

Cover the dough with mozzarella, making sure the cheese reaches all the way to the edges of the pan.

Scatter about half of the pepperoni beneath the cheese and the remaining pepperoni on top.

If using Monterey Jack, scatter the cubes over the mozzarella.

6. Bake

Bake for 18–22 minutes, or until:

• The cheese is bubbling.

• The edges are deeply caramelized.

• The crust is golden brown and crisp.

7. Finish

Carefully loosen the edges with a spatula and remove the pizza from the pan.

Spoon or pipe the pizza sauce over the top in 2–3 stripes.

Finish with freshly grated Parmesan and fresh basil, if desired.

Allow the pizza to rest for 5–8 minutes before slicing into 4 squares.

Notes

• Cheese all the way to the edge creates the signature crispy, caramelized Detroit-style crust.

• Don't be afraid of the olive oil in the pan—it gives the pizza its crisp, almost fried bottom.

• The sourdough starter adds flavor and a subtle tang while the instant yeast keeps the fermentation time manageable.

• No starter? Use the flour-and-water substitution listed above and increase the yeast to 3 g.

• A metal 8×8-inch pan works best for achieving crispy, caramelized edges.

• Leftovers reheat beautifully in an air fryer or hot oven.

Massachusetts: Boston Cream Cookie cups

Massachussets classic Boston cream pie reinvented. Sugar cookie cups filled with vanilla cream filling, then topped with rich chocolate ganache.

Recipe:

Cookie Cups:

- 1 stick (113g) unsalted butter, softened

- 3/4 cup (150g) sugar

- 1 large egg

- 1 tsp vanilla extract

- 1 1/2 cups (180g) all-purpose flour

- 1/2 tsp baking soda

- 1/4 tsp salt

Filling:

- 1 package instant vanilla pudding

- Milk according to package directions, reduced slightly for a thicker filling

Chocolate Topping:

- 1/2 cup chocolate chips

- 1/4 cup heavy cream

Instructions:

1. Preheat oven to 350°F. Grease a standard 12-cup muffin tin.

2. Beat butter and sugar until combined and slightly fluffy, about 1-2 minutes.

3. Mix in egg and vanilla.

4. Stir in flour, baking soda, and salt until a soft dough forms.

5. Divide dough among muffin cups (about 2 tbsp each) and press slightly into the bottoms.

6. Bake 10-12 minutes, until the edges are lightly golden.

7. Immediately press the centers down with the back of a spoon or small glass to create wells. Let cool completely.

8. Prepare pudding, using about 10-15% less milk than called for on the box so it sets thicker.

9. Fill each cookie cup with pudding.

10. Heat cream until steaming and pour over chocolate chips. Let sit 2 minutes, then stir until smooth.

11. Spoon ganache over the pudding and refrigerate until set.

Maryland: Crab Bombs

State #20 from my 50 state series

Makes 4 small crab bombs

Ingredients:

- 8 oz (227g) jumbo lump crab meat, drained

- 1 large egg (about 25g), beaten

- 1 tbsp mayonnaise

- 1/2 tsp Dijon mustard

- 1/2 tsp Worcestershire sauce

- 1/2 tsp Old Bay seasoning

- 1 tbsp fresh parsley, finely chopped

- 1–2 tbsp gluten-free panko breadcrumbs

- 1 tbsp melted butter, for brushing

- Lemon wedges, for serving

Optional Old Bay Remoulade

- 1/4 cup mayonnaise

- 1/2 tsp Dijon mustard

- 1/2 tsp lemon juice

- 1/4 tsp Old Bay seasoning

- Dash of hot sauce

Mix everything together until well combined.

Instructions

1. In a medium bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, and parsley.

2. Stir in 1 tablespoon of panko.

3. Gently fold in the crab meat, being careful not to break up the large lumps. If the mixture seems very loose, add the remaining tablespoon of panko.

4. Cover and refrigerate for 2–4 hours.

5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. Divide the mixture into 4 portions and gently shape into mounds. Do not pack them tightly.

7. Place on the prepared baking sheet and brush lightly with melted butter.

8. Bake for 14–18 minutes, or until heated through and lightly golden.

9. Let rest for 5–10 minutes before serving.

10. Serve with lemon wedges and optional Old Bay remoulade.

Notes

- Crab bombs should be mostly crab and only lightly bound together.

- Some cracking during baking is normal and often indicates a high crab-to-filler ratio.

- For extra color, broil for 30–60 seconds at the end of baking.

- Leftovers can be refrigerated for up to 2 days.

New Hampshire: Apple Cider Doughnuts

Ingredients:

For the doughnuts

225 g all-purpose flour (about 1 ¾ cups)

100 g reduced apple cider or apple juice (about ⅓ cup + 1 tbsp)

67 g packed brown sugar (about ⅓ cup)

45 g granulated sugar (about 3 ½ tbsp)

1 large egg

45 g unsalted butter, melted (about 3 tbsp)

11 g neutral oil (about 2 ¼ tsp)

4.5 g baking powder (about 1 tsp)

1 g baking soda (about ¼ tsp)

2.25 g ground cinnamon (about 1 tsp)

Pinch of nutmeg

2.25 g salt (about ⅜ tsp)

4.5 g vanilla extract (about 1 tsp)

For the cinnamon sugar

Granulated sugar

Ground cinnamon

Instructions

Reduce the cider. Pour apple cider or apple juice into a small saucepan and simmer until reduced to 100 g. Allow it to cool slightly.

Prepare the oven. Preheat oven to 350°F. Grease a doughnut pan well.

Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix the wet ingredients. In a separate bowl, whisk together the reduced apple cider, brown sugar, granulated sugar, egg, melted butter, oil, and vanilla until well combined.

Combine. Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix; a few small lumps are okay.

Fill the pan. Transfer the batter to a piping bag or zip-top bag and pipe evenly into the prepared doughnut pan, filling each cavity about ¾ full.

1. Bake. Bake for approximately 20-30 minutes, or until the doughnuts are lightly golden and spring back when gently pressed.

2. Coat in cinnamon sugar. Let the doughnuts cool in the pan for a few minutes, then remove them while still slightly warm. Brush lightly with melted butter or lightly coat with butter, then toss in cinnamon sugar.

3. Serve. Enjoy warm with a cup of coffee, cider, or your favorite fall drink!

Notes

• Reducing the cider is important because it concentrates the apple flavor without adding too much liquid to the batter.

• If using apple juice instead of cider, choose a good-quality juice for the best flavor.

• Don’t overmix the batter, as this can make the doughnuts dense.

• These are best enjoyed fresh and warm, especially after being coated in cinnamon sugar.

Banana cheesecake blondies

Delicious banana cheesecake swirled into rich, buttery blondies with pecans.

Recipe:

Blondie Layer

* 2 ¼ cups all purpose flour

* 1 cup browned butter

* 1 ½ cups packed brown sugar

* ¼ cup granulated sugar

* 2 eggs

* ½ cup mashed ripe banana

* 1 tsp vanilla

* 1 tsp salt

* ¾ tsp baking powder

* ½–¾ cup chopped pecans (optional)

Cheesecake Swirl

* ⅔ cup cream cheese, softened

* 3 tbsp sugar

* 1 egg yolk

* ½ tsp vanilla

Instructions

1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper.

2. Brown the butter in a saucepan over medium heat until golden and nutty smelling. Let cool slightly.

3. In a large bowl, whisk together:

    * browned butter

    * brown sugar

    * granulated sugar

4. Mix in:

    * eggs

    * mashed banana

    * vanilla

5. Fold in:

    * flour

    * salt

    * baking powder

6. Stir in pecans if using.

7. Spread batter into prepared pan.

8. In another bowl, mix together:

    * cream cheese

    * sugar

    * egg yolk

    * vanilla

9. Dollop cheesecake mixture over the blondie batter and swirl with a knife.

10. Optional: sprinkle extra pecans on top during the last 8–10 minutes of baking.

11. Bake for 32–38 minutes, or until:

* edges are set

* top is lightly golden

* center still has a slight jiggle

12. Cool completely before slicing. For cleaner bakery-style bars, chill for 1–2 hours first.

No-Bake Banana Biscoff Cheesecake

Delicous, light, fluffy, with no oven required! Indulge with creamy banana cheesecake, whipped cream, fresh bananas layered onto a buttery biscoff crust.

We all know, summer is hot! And the last thing most of us want to do is turn on an oven. For someone that loves cheesecake but did not want to turn on the oven, I went the no-bake route. I chose banana because my Southern side was inspired by banana pudding. I broke tradition of using vanilla wafers and used Biscoff cookies instead. Not to be bias, but I LOVE Biscoff cookies and had a feeling they would go really well with this cheesecake. And sure enough, they did!

Recipe:

Biscoff Crust

• 26–30 Biscoff cookies, finely crushed

• 6 tbsp unsalted butter, melted

Mix the crumbs and melted butter. Firmly press into a 9×13 pan and refrigerate while you prepare the filling.

Banana Layer

• 2 medium bananas, sliced

Arrange the banana slices evenly over the chilled Biscoff crust. You can very lightly brush them with lemon juice if you’re concerned about browning, but don’t use much—you don’t want the lemon flavor coming through.

Banana Cheesecake Filling

• 16 oz full-fat cream cheese, softened

• ¾–1 cup powdered sugar

• 1 tsp vanilla extract

• ¼ tsp banana extract

• 1 medium ripe banana, mashed

• 1½ cups cold heavy whipping cream

• 1 tsp unflavored powdered gelatin

• 1 tbsp cold water

1. Bloom the gelatin. Sprinkle 1 tsp gelatin evenly over 1 tbsp cold water. Let sit for about 5 minutes.

2. Make the cream cheese mixture. Beat the softened cream cheese, powdered sugar, vanilla, banana extract, and mashed banana until completely smooth.

3. Whip the cream. In a separate bowl, whip the 1½ cups heavy cream to stiff peaks.

4. Dissolve the gelatin. Microwave the bloomed gelatin for about 5–10 seconds, just until liquid. Let it cool briefly—it should be liquid and slightly warm, not hot.

5. Add the gelatin. With your mixer running on low, gradually stream the gelatin into the cream cheese mixture and mix until incorporated.

6. Fold in the cream. Gently fold the whipped cream into the cream cheese mixture in 2–3 additions.

Spread evenly over the banana layer and refrigerate for at least 6–8 hours, preferably overnight.

Stabilized Whipped Cream Topping

• 1 cup cold heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla

• ½ tsp unflavored powdered gelatin

• 1 tbsp cold water

Bloom the gelatin in the cold water for 5 minutes, then microwave for about 5 seconds until liquid. Let it cool slightly.

Meanwhile, whip the heavy cream, powdered sugar, and vanilla until you reach soft peaks. With the mixer running on low, slowly drizzle in the dissolved gelatin. Increase the speed and whip just until stiff peaks form.

Spread or pipe it over the chilled cheesecake.

Enjoy!!

Minnesota: Hot Dish

A classic midwestern casserole! Layers of ground beef, veggies, cream soup or sauce, cheese, and crispy tots.

Serves: 6–8

Ingredients

Filling

• 1 lb ground beef

• 1 small yellow onion, diced

• ½ cup diced celery

• ½ cup diced carrots

• ½ cup diced bell pepper

• ½ cup corn

Homemade Cream Sauce

• 3 tbsp unsalted butter

• ¼ cup all-purpose flour

• 1¼ cups milk

• 1 tsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp kosher salt

• ¼ tsp black pepper

Topping

• 1 cup shredded sharp cheddar cheese (optional)

• 20–25 oz frozen tater tots

Instructions

1. Preheat the oven to 400°F.

2. In a large skillet over medium-high heat, cook the ground beef with the diced onion until the beef is browned and the onion is softened. Drain any excess grease, then spread the mixture evenly into a lightly greased 9×13-inch baking dish.

3. Using the same skillet, cook the celery, carrots, and bell pepper for 5–7 minutes, until they begin to soften. Stir in the corn during the last minute of cooking, then spread the vegetables evenly over the beef.

4. Wipe out the skillet if needed. Melt the butter over medium heat, whisk in the flour, and cook for 1–2 minutes. Slowly whisk in the milk until smooth, then stir in the Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Simmer for 3–5 minutes, until slightly thickened.

5. Pour the cream sauce evenly over the vegetables. Sprinkle with the shredded cheddar, if using, then arrange the frozen tater tots in a single layer over the top.

6. Bake for 40–45 minutes, or until the tater tots are golden brown and crispy and the filling is bubbling around the edges.

7. Let the hotdish rest for 10 minutes before serving.

Notes

• For a thicker, more traditional-style hotdish, prepare the recipe in an 8×8-inch baking dish. The layers will be deeper, and you may need to bake it an additional 5–10 minutes.

• Garnish with chopped chives or parsley, if desired.

Chocolate Orange Crunch Cake

This Chocolate Orange Crunch Cake is rich, moist, and packed with nostalgic flavor. Deep chocolate cake is topped with bright orange frosting, silky chocolate ganache, and crunchy caramel bits for a dessert that tastes like a grown-up orange Tootsie Pop.

Chocolate and orange are a classic pairing. The citrus frosting balances the rich chocolate cake, while the ganache adds an extra layer of indulgence. A sprinkle of caramel crunch brings texture and makes every bite a little more special.

Whether you're baking for a celebration or simply craving something unique, this easy single-layer cake delivers impressive flavor without a complicated decorating process.

Why You'll Love This Recipe

• Rich and moist chocolate cake

• Bright citrus frosting

• Smooth chocolate ganache topping

• Crunchy caramel texture

• Easy single-layer design

• Perfect for chocolate orange lovers

Tips for Success

• Use room-temperature ingredients when possible.

• Don't skip the hot coffee—it enhances the chocolate flavor.

• Let the cake cool completely before frosting.

• Add the caramel bits after the ganache has slightly set so they stay visible and crunchy.

Recipe:

For the Chocolate Cake

Ingredients

• 1 cup cake flour

• 1 cup granulated sugar

• ⅓ cup cocoa powder

• 1 tbsp chocolate pudding mix

• ½ tsp espresso powder

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ cup vegetable oil

• 1 large egg

• 1 egg yolk

• ¼ cup sour cream

• ½ cup chocolate milk

• ½ tbsp vinegar

• 1 tsp vanilla extract

• ½ cup hot coffee

Instructions

1. Preheat oven to 350°F. Line an 8x8-inch or 8½x8½-inch baking pan with parchment paper.

2. In a large bowl, whisk together the cake flour, sugar, cocoa powder, pudding mix, espresso powder, baking soda, and baking powder.

3. Add the oil, egg, egg yolk, sour cream, chocolate milk, vinegar, and vanilla. Whisk until mostly smooth.

4. Slowly pour in the hot coffee and whisk until fully combined. The batter will be thin.

5. Pour into the prepared pan and bake for 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool completely before frosting.

Orange Frosting

Ingredients

• 2-3 cups powdered sugar

• 4 tbsp unsalted butter, softened

• Zest of ½ orange

• 1–2 tbsp orange juice

• 1 tsp lemon juice

• 2–3 tbsp heavy cream

• 1 tsp vanilla extract

• Pinch of salt

Instructions

1. Beat the butter until smooth.

2. Gradually mix in the powdered sugar.

3. Add the orange zest, orange juice, lemon juice, vanilla, salt, and enough cream to reach a spreadable consistency.

4. Frost the cooled cake.

Chocolate Ganache

Ingredients

• 1½ oz chocolate chips (about ¼ cup)

• 1½ oz heavy cream (about 3 tbsp)

Instructions

1. Heat the cream until steaming.

2. Pour over the chocolate chips and let sit for 2 minutes.

3. Stir until smooth and glossy.

4. Drizzle or spread over the frosted cake.

To Finish

Ingredients

• Caramel bits or crushed caramel candy, for topping

Instructions

1. Sprinkle caramel bits over the ganache.

2. Allow the ganache to set for 10–15 minutes before slicing.

3. Serve and enjoy!

Storage: Store covered in the refrigerator for up to 4 days. Let sit at room temperature for 15–20 minutes before serving for the best flavor and texture.

Dill Pickle Pot Pie

This one is for all the pickle lovers and open-minded eaters. Think chicken pot pie, but with tangy dill pickles and crispy bacon. It's cozy, creamy, and surprisingly addictive.

Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Serves 4-6

Ingredients:

Filling

• 1 medium onion, diced

• 1 carrot, diced

• 2 celery stalks, diced

• 3-4 cloves garlic, minced

• 3 oz cream cheese

• ½ cup pickle juice

• ½ cup chicken broth

• ¼ cup cornstarch

• ¼ cup chicken broth (for slurry)

• 1½ cups cooked chicken, cubed

• ⅓-½ cup bacon, crumbled

• 5-6 pickle spears, chopped

• 1 tbsp chopped dill

• 1 tsp Dijon mustard (optional)

Topping

• 1 sheet puff pastry

• 1 egg, beaten

Instructions

1. Preheat oven to 400°F.

2. Sauté onion, carrot, and celery until softened.

3. Add garlic and cook for 30 seconds.

4. Stir in cream cheese, pickle juice, and broth.

5. Mix cornstarch with ¼ cup broth and add to the filling.

6. Simmer until thickened.

7. Stir in chicken, bacon, pickles, dill, and Dijon.

8. Transfer to a baking dish.

9. Top with puff pastry and brush with egg wash.

10. Bake 25-35 minutes, or until golden brown.

11. Let cool slightly before serving.

Notes

• Rotisserie chicken works great.

• Add extra pickles if you're a pickle fanatic.

• Fresh dill can be substituted for dried dill.

• For the flakiest puff pastry, chill the assembled pot pie for 15-20 minutes before baking.

• If the pastry browns too quickly, loosely tent with foil.

• A casserole dish works best