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.

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.