EXPLORE THE

UNITED TASTES

of AMERICA

ME

NH

VT

NY

OH

MI

WI

IL

IA

MNND

SD

MT

WY

CO

NMAZ

UT

ID

NV

CA

OR

WA

MO

AR

LATX

AK

HI PR USVIGU

OK

KS

NEIN

PA

MARI

NJ

DEMD

Washington, DC

CT

VA

NC

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GA

AL

MS

TN

WV

KY

FL

United Tastes of America: An Atlas of Food Facts & Recipes from Every State! by Gabrielle Langholtz | May 2019978 0 7148 7862 1 | $29.95

WHERE HAVE YOU TRAVELED?

Draw a J in the states you've visited.

Draw a « in the states you’d like to visit.

from

from

from

from

from

from

(name of food)

(name of food)

(name of food)

(name of food)

(name of food)

(name of food)

(state)

(state)

(state)

(state)

(state)

(state)

Recipes I’d like to make are:

My favorite foods are:

An atlas of food facts! Full of recipes! From EVERY state!

RECIPES BY STATE:AL: Peel-and-Eat Gulf Shrimp

with Lemon-Garlic ButterAK: Smoked Salmon Cream

Cheese SpreadAZ: GuacamoleAR: Buttermilk Biscuits with

Sawmill Gravy

CA: Cobb SaladCO: Cowboy Charro BeansCT: Clam PizzaDE: Strawberry ShortcakeFL: Key Lime PieGA: Peach and Vidalia Onion SaladGU: Chicken Salad with CoconutHI: Tofu Poké Bowl

ID: Twice-Baked PotatoesIL: Chicago-Style Hot DogIN: Fresh Egg NoodlesIA: Creamed CornKS: Classic American White BreadKY: Oven-Fried ChickenLA: JambalayaME:Blueberry Muffins

MD: Crab CakesMA: Chocolate Chip CookiesMI: TabboulehMN: Wild Rice HotdishMS: Oven-Fried CatfishMO: St. Louis Gooey Butter CakeMT: Blackberry BuckleNE: Popcorn Balls

NV: Basque-Spiced Lamb ChopsNH: Maple CustardNJ: Bacon, Lettuce, and Tomato

(BLT) SandwichNM: BiscochitosNY: Quick-Pickled CucumbersNC: Slow-Cooker Pork ShoulderND: Smashed Jerusalem Artichokes

OH: Buckeye CandiesOK: Chicken-Fried SteakOR: Granola with Hazelnuts

and CherriesPA: Soft PretzelsPR: Salt Cod Salad

(Ensalada de Bacalao)RI: Coffee Cabinet

SC: Buttermilk PieSD: Norwegian MeatballsTN: Buttermilk CornbreadTX: Potato, Egg, and Bacon

Breakfast TacosUSVI: Yellow Rice and

Pigeon PeasUT: Green Jell-O Salad

VT: Maple-Glazed Brussels Sprouts with Bacon

VA: Peanut SoupWA: Dutch Baby PancakeDC: Chicken Bánh MìWV: SuccotashWI: Stovetop Macaroni and CheeseWY: Bison Burgers

ALABAMA

ALASKA

ARIZONA

ARKANSAS

CALIFORNIA

COLORADO

CONNECTICUT

DELAWARE

FLORIDA

GEORGIA

GUAM

HAWAII

IDAHO

ILLINOIS

INDIANA

IOWA

KANSAS

KENTUCKY

LOUISIANA

MAINE

MARYLAND

MASSACHUSETTS

MICHIGAN

MINNESOTA

MISSISSIPPI

MISSOURI

MONTANA

NEBRASKA

NEVADA

NEW HAMPSHIRE

NEW JERSEY

NEW MEXICO

NEW YORK

NORTH CAROLINA

NORTH DAKOTA

OHIO

OKLAHOMA

OREGON

PENNSYLVANIA

PUERTO RICO

RHODE ISLAND

SOUTH CAROLINA

SOUTH DAKOTA

TENNESSEE

TEXAS

US VIRGIN ISLANDS

UTAH

VERMONT

VIRGINIA

WASHINGTON

WASHINGTON, DC

WEST VIRGINIA

WISCONSIN

WYOMING

Alabama has more wild turkeys than any other state in the Southeast. They are often hunted and cooked!

For more than 50 years, Georgia politicians have served wild pigs at an annual feast to mark the start of their legislative session.

Crawfish—also known as crayfish, crawdads, or mudbugs—look like tiny lobsters. Louisianans eat them boiled, broiled, or in a spicy Cajun stew called étouffée (pronounced AY-too-FAY).

The state tree, called the Eastern Redbud, has pretty, purple-pink blossoms that are edible. Locals toss them over salads and even ice cream.

Iraqi refugees introduced their new Nebraska neighbors to foods that included biryani (a mixed rice dish), stuffed grape leaves, and baklava.

Goat water isn’t a drink for livestock. It’s a hearty stew made of goat meat, fruit (pawpaw and breadfruit), and fiery peppers known as Scotch bonnets.

Seal has always been an important food for Alaska Natives. Some make Akutuq “ice cream” from seal blubber and blueberries.”

Guamanians love a Chamorro treat called bunelos aga, donut balls made of deep-fried mashed banana!

Potatoes have been Maine’s biggest crop for two hundred years. Mainers put them in everything—even donuts!

Fry bread is popular at Native American pow wows and Southwest state fairs, often as a “Navajo taco” topped with refried beans, lettuce, tomato, and shredded cheese.

Oregon grows 99 percent of America’s hazelnuts. People cook them into everything from granola to cookies to toppings for fruit crisp.

A remote restaurant in the tiny town of Boulder (population 226) serves desert ingredients such as baby tumbleweed greens.

Yuma County, Arizona, is the sunniest place in the US, with 350 days of sunshine a year. From November to March, farms here grow 90 percent of our country’s leafy vegetables.

Hawaiian farmers have grown coffee for nearly 200 years. Today, they are famous for the crop, harvesting millions of pounds of coffee beans each year.

Maryland’s most famous food is the blue crab from the Chesapeake Bay.

New Hampshire has the shortest coastline in the country, at just 18 miles, though residents love fresh-caught shrimp, lobster, and crab.

The Pennsylvania Dutch in Lancaster County are famous for their pretzels, apple butter, chow chow (a pickled vegetable salad), and molasses-based shoofly pies.

Each year, Vermont’s dairy cows produce enough milk to fill 16,000 swimming pools!

Some of the world’s largest watermelons are grown in the city of Hope. One record-breaker weighed 268 pounds!

Idaho grows more than 10 billion pounds of potatoes per year. Spudnuts are a type of donut made from mashed potatoes.

Boston is called Beantown for its famous baked beans, served alongside round brown bread that is steamed in a coffee can.

At the Jersey Shore, everyone’s favorite candy is saltwater taffy. Don’t worry—it doesn’t actually contain Atlantic Ocean water.

Spanish people brought citrus fruits, grapes, olives, and other Mediterranean flavors to Puerto Rico. Many of the island’s stew and rice recipes have a strong Spanish influence.

Virginia (or “ballpark”) peanuts are the biggest of all varieties. Try them southern-style: boiled and salted in the shell!

The farms in California’s Central Valley grow everything from almonds to artichokes. This valley produces more than half of America’s fruits, vegetables, and nuts.

Illinois is home to nearly a million Polish-Americans. They make dumplings called pierogies—filled with potato, cheese, or cabbage.

Cherries are big business in Michigan, home to more than four million cherry trees. Local orchards are especially famous for so-called sour cherries, the type baked into pies.

The sweet fruit of the prickly pear is used in jams and jellies, and the green pads, called nopales, are delicious in salads or tacos.

Taste the Ocean State in clear clam chowder: a steaming, sea-salty broth with potatoes and quahogs or cherrystone clams—hold the cream!

Wild salmon hatch in freshwater streams and rivers. They migrate to the Pacific Ocean, before swimming back upstream again.

Thirty minutes west of Denver, in an “Old West” restaurant called The Fort, you can eat rattlesnake cakes, elk chops, and bison tongue.

Corn is king across the Midwest, but Indiana is known especially for growing a variety with tiny kernels perfect for popping.

The Twin Cities are home to North America’s largest community of people from Somalia, in East Africa. They make triangular meat-filled pastries called sambusas.

Hudson River oysters were once so abundant that one writer nicknamed New York City “the Big Oyster.” These days, fresh seafood comes in from Long Island.

The state vegetable of South Carolina is collard greens. Slow-simmered until soft, they’re often seasoned with pork, sugar, and vinegar.

Washington locals enjoy a delicious sausage known as half-smoke. The combination of ground pork and beef in the same bun is a DC classic.

Connecticut is also nicknamed the Nutmeg State. Legend has it that early Connecticut residents would shape fake spices from wood and sell them as authentic.

Iowa is home to many Tai Dam immigrants from Southeast Asia. They introduced their delicious traditional dishes to the state, including fish and rice.

This state is number one for “aquaculture,” or fish farming. Wild-caught catfish can weigh up to 600 pounds!

Hoppin’ John is a mix of black-eyed peas and rice. Eating it on New Year’s Day is said to bring good luck.

The Lakota people survived on pemmican, made from chokecherries and bison meat. Think of it as the original energy bar.

West Virginia’s award-winning salt has been produced in the small town of Malden for more than 200 years.

Farmers in Delaware grow more lima beans than in any other state. The tender, sweet beans go into succotash and chicken soup, or are simply simmered and tossed with butter.

The itty-bitty snack-sized burgers called sliders were invented in Wichita in the 1920s. Back then, five sliders cost just 25 cents!

North Dakota’s bees are busy! They make about 34 million pounds of honey a year — more than any other state.

Each fall, people in Missouri gather black walnuts that fall from trees in the Ozark Mountains. Though tough to crack, they reward you with amazing flavor.

The classic Memphis sandwich features barbecued pork and a tangy red sauce, piled on a bun and topped with coleslaw.

Wisconsin farmers grow more than half of America’s cranberries in giant wetlands called bogs.

Florida is home to more than one million alligators. Gator tail is sometimes fried into nuggets.

Kentucky burgoo is a hunter’s stew that can include any game meat hunters catch, such as venison, rabbit, quail, possum, or squirrel.

Many of the First Nations people in Montana relied on buffalo herds for food until their near-extinction in the late 19th century.

The real-life Johnny Appleseed planted apple orchards across Ohio in the 1800s. Today, you can visit the Johnny Appleseed Museum in Urbana!

Farmers have grown grapefruit in Texas since the 1700s. In 1929, one tree evolved to bear sweet, red grapefruit, now the official state fruit.

Wyoming game hunters cook elk meat into burgers, chili, steaks, or stews such as Elk Burgundy.

1. Preheat the oven to 375°F.

2. In a bowl, whisk together the flour, baking soda, baking powder, and salt.

3. With an electric mixer, beat the butter and both sugars together until light and fluffy, 3-5 minutes. Beat in the vanilla. Beat in the eggs, 1 at a time. On low speed, beat in the flour mixture just until combined. Fold in the chocolate chips and nuts (if using).

4. Line 2 large baking sheets with parchment paper. Drop the dough by rounded tablespoons onto the lined sheets, spacing 2 inches apart (they will spread while baking). Bake until golden brown, about 14 minutes, rotating sheets and switching racks halfway though. Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

INGREDIENTS2¼ cups all-purpose flour1 teaspoon baking soda½ teaspoon baking powder1 teaspoon coarse salt2 sticks unsalted butter, room temperature½ cup granulated sugar¾ cup packed light brown sugar1 teaspoon pure vanilla extract2 large eggs1 (12-ounce) bag semisweet chocolate chips (2 cups)1 cup chopped walnuts or pecans (optional)

Chocolate chip cookies were invented by accident in the 1930s, when Ruth Wakefield, the cook at the Toll House Inn in the town of Whitman, tried to make chocolate cookies by adding chopped chocolate chunks to her dough. Instead of melting, the chips kept their shape, and America’s favorite cookie was born! This recipe is a variation on the classic.

CHOCOL ATE CHIP COOKIES

MA

PREPARATION TIME15 minutes

COOKING TIME30 minutes

LEVEL OF DIFFICULTY� � �

MAKES30 cookies