The 55 Most American Recipes to Make for America’s 250th Birthday

From the Recipe Creator: I remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington

From the Recipe Creator: This taco recipe features fluffy, pillowy fry bread with a generous scoop of seasoned ground beef along with fresh tomatoes, lettuce, salsa and a dollop of cool and tangy sour cream. The fry bread tacos are beefy, crispy and oh, so satisfying. The recipe is similar to one our son-in-law, who is half Comanche and half Kiowa, uses. I downsized it for two. —LaDonna Reed, Ponca City, Oklahoma

From the Recipe Creator: It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter.
My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio —Becky Carver, North Royalton, Ohio

From the Recipe Creator: Always a picnic favorite, this deep-fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana

From the Recipe Creator: I serve this super dessert often at baseball barbecues or whenever I have a large group in. Homemade brownies and fudge sauce plus ice cream…you can't go wrong! —Carol Brandon, Uxbridge, Ontario

From the Recipe Creator: Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania

From the Recipe Creator: Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee

From the Recipe Creator: These taste as good as any restaurant or store-bought California rolls. Plus, this is one of the easiest sushi recipes to make! For the best results, use sushi rice to ensure the right sticky consistency. —Taste of Home Test Kitchen

From the Recipe Creator: Our version of the classic cookie is based on a recipe from a California bakery called Hungry Bear. The chocolate chip cookie is big, thick and chewy—perfect for dunking. —Irene Yeh, Mequon, Wisconsin

From the Recipe Creator: A guest at the RV park and marina my husband and I used to run gave me this flavorful barbecue brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma

From the Recipe Creator: I grew up enjoying this dish. My mother always saw smiles around the table whenever she served it!—Victoria Mitchell, Salem, Virginia

From the Recipe Creator: I believe Marionberries make the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! —Frances Benthin, Scio, Oregon

From the Recipe Creator: Mayonnaise infused with dill and lemon lends refreshing flavor to these super sandwiches. Try pan-toasting the buns in butter for something extra special. —Taste of Home Test Kitchen

From the Recipe Creator: My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois

From the Recipe Creator: This macaroni salad recipe is a refreshingly light take on an all-time favorite. It's perfect for a fast weeknight dinner or a festive weekend barbecue. —Dorothy Bayes, Sardis, Ohio

From the Recipe Creator: Reuben sandwiches are shared by Kathy Jo Scott of Hemingford, Nebraska. 'My mouth waters just thinking of these sandwiches,' confesses Kathy Jo. 'I adapted the recipe from one my mother found several years ago.'

From the Recipe Creator: My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho

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Catfish and hushpuppies are a match made in Mississippi. This Southern dish combines two delicious fried foods on one comforting plate. —Margaret Knoebel, Milwaukee, Wisconsin

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Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin

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Is it science? Is it wizardry? I don't know, but it’s so satisfying and delicious with everything. I always thought rice paper was meant for Vietnamese-style summer rolls, but frying it just unlocked an entirely new fixation. —Lucy Wang, Los Angeles, California

From the Recipe Creator: This southern favorite is one my family can never get enough of, and there are never any leftovers. My grandmother, mother and aunts always made this dish for family gatherings. Now I make it for just about every event because it's so easy to prepare, and everyone loves it! —Elizabeth Williston, Thibodaux, Louisiana

From the Recipe Creator: This is the ultimate creamy mac and cheese. It's saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you'll be hooked. —Cindy Hartley, Chesapeake, Virginia

From the Recipe Creator: This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas

From the Recipe Creator: This refreshingly easy Key lime pie is a winner on all counts. It's quick and easy enough to make for a weeknight dessert but special enough to take to weekend potlucks. —Taste of Home Test Kitchen

From the Recipe Creator: Though still debated, Tucson is generally credited as the original home of chimichangas (fried 'burros', as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona

From the Recipe Creator: From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they’re so easy to throw together in the morning or even the night before. —Michele Harris, Vicksburg, Michigan

From the Recipe Creator: I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. —Hillian Holmgren, Del Rio, Texas

From the Recipe Creator: On holidays, a friend serves these creamy, cheesy potatoes when we gather together to celebrate with lifelong friends and grown children. —Carol Blue, Barnesville, Pennsylvania

From the Recipe Creator: Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina

From the Recipe Creator: Our pulled pork recipe uses a slow cooker to produce flavorful and juicy meat. When it's done cooking, shred the pork shoulder, toss it with barbecue sauce and serve it on sandwiches. —Julie Andrews, Rockford, Michigan

From the Recipe Creator: This New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn't portable? —Mariam Ishaq, Buffalo, New York

From the Recipe Creator: One of the culinary highlights of going to the fair is also one of the simplest—fresh-cut, fresh-cooked french fries. This recipe you can make at home is so much better than any fast-food or frozen variety. —Taste of Home Test Kitchen

From the Recipe Creator: I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio

From the Recipe Creator: As a child, I learned from my grandmother how to make these chicken-fried steaks. I taught my daughters, and when my granddaughters are older, I’ll show them, too. —Donna Cater, Fort Ann, New York

From the Recipe Creator: My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida

From the Recipe Creator: Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie—otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's custard filling especially rich. —Gloria Warczak, Cedarburg, Wisconsin

From the Recipe Creator: This is the best clam chowder recipe ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available everywhere, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington

From the Recipe Creator: Panko bread crumbs have a coarser texture than ordinary bread crumbs, which you can also use to coat the tomatoes. However, the panko crumbs will give them a uniquely light and crispy texture. —Jacquelynne Stine, Las Vegas, Nevada

From the Recipe Creator: These pretty golden muffins are moist, flavorful and even good for you! Pair one with a hot cup of coffee or tea on a cold winter day for a comforting break. —Jean Howard, Hopkinton, Massachusetts

From the Recipe Creator: Hot wings got their start in Buffalo, New York, in a kitchen. Although there was no game on at the time, today spicy wings and cool sauces are traditional game-day fare. Cayenne, red sauce and spices keep these tangy Buffalo chicken wings good and hot, just like the originals. —Nancy Chapman, Center Harbor, New Hampshire

From the Recipe Creator: Loco moco is a delicious Hawaiian dish that's most often served as a plate lunch, but can also be enjoyed as an oversized breakfast or hangover cure. —Nancy Mock, Southbridge, Massachusetts

From the Recipe Creator: Frito pie is legendary in the Southwest for being spicy, salty and fabulously cheesy. Here’s my take on this crunchy classic. —Jan Moon, Alamogordo, New Mexico

From the Recipe Creator: My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan

From the Recipe Creator: I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

From the Recipe Creator: At chili suppers, this one always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the flavor seems to get. —Janie Turner, Tuttle, Oklahoma

From the Recipe Creator: A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.

From the Recipe Creator: Mom made the best meat loaf, and now I do too. When I first met my husband, he wasn't a meat loaf guy, but this recipe won him over. —Michelle Beran, Claflin, Kansas

From the Recipe Creator: This cheesesteak, an iconic sandwich in Philly, is a bestseller at Pat's King of Steaks restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. —Frank Olivieri, Philadelphia, Pennsylvania

From the Recipe Creator: You can't get more southern than this succotash recipe. It comes from my mother, who was a fantastic cook. This dish made her famous—at least with everyone who ever tasted it. —Rosa Boone, Mobile, Alabama

From the Recipe Creator: Rubbing the skin with melted butter keeps this simply seasoned turkey moist and tender. —Nancy Reichert, Thomasville, Georgia

From the Recipe Creator: I'd never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia

From the Recipe Creator: A southern specialty sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or any time company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina

From the Recipe Creator: If you want a hearty sandwich that won't 'overstuff' you, then the Cubano is for you. Tangy pickles, tender pork, savory ham, gooey melted Swiss cheese and a hint of mustard are layered between two toasty pieces of bread for the ultimate panini. —Margaret Knoebel, Milwaukee, Wisconsin

From the Recipe Creator: If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and it is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire

From the Recipe Creator: Planning a luau-themed party? Then this is the perfect main dish for your get-together. It will feed a crowd, it's easy to prepare, and everyone loves it. Cleanup is a breeze too! A Hawaiian friend shared this recipe with me while I was stationed in Pearl Harbor several years ago.—Becky Friedman, Hammond, Louisiana