50 states, 50 Plates
An illustrated look at dishes across the U.S.
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West Virginia - wild ramps
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Hawaii - poke
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New Mexico - biscochitos
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Maine - lobster roll
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New York - bagel and lox
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Massachusetts - clam chowder
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Georgia - boiled peanuts
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Rhode Island - johnnycakes
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Nevada - buffet
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Delaware - chicken and slippery dumplings
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Missouri - toasted ravioli
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Oklahoma - fried onion burger
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Florida - key lime pie
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Kentucky - burgoo
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Maryland - crab cakes
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Pennsylvania - Scrapple
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Wyoming - rocky mountain oysters
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Arizona - fry bread
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Washington - cedar plank salmon
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Kansas chili and cinnamon rolls
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Illinois - Pierogies
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California - cobb salad
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Virginia - country ham
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Connecticut - A pizza
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Oregon - tator tots
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Arkansas - fried pickles
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New Hampshire - apple cider donuts
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South Dakota - Walleye
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Nebraska - runza
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Indiana - sugar cream pie
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Idaho - finger steaks
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Colorado - slopper
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Louisiana - crawfish étouffée
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Alabama fried green tomatoes
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North Carolina - pulled pork bbq
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Tennessee - hot fried chicken
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Minnesota - hot dish
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Mississippi - fried catfish
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Texas - breakfast tacos
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Michigan -tart cherry pie
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Vermont - maple syrup
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Ohio - buckeyes
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South Carolina - she crab soup
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Alaska - king crab legs
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Wisconsin - cheese curds
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Utah - funeral potatoes
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New Jersey - Hoagies / Heroes / Subs
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Iowa - steak de burgo
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Montana - bison
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North Dakota - lefse