> Iconic dish: Huckleberry pie
Huckleberries resemble blueberries and are sweet with just a hint of tartness. They grow wild throughout Montana, where just about everyone guards their favorite huckleberry picking spot with utmost secrecy. They can be eaten fresh or turned into jam, but the best use of huckleberries is to bake them into a pie.
> Iconic dish: Runzas
A Nebraskan regional dish that’s been called “as Nebraskan as Cornhusker football,” the runza (also called a bierock) is a baked yeast-risen roll that’s been stuffed with a mixture of ground beef, onions, and/or sauerkraut, along with seasonings. It was brought by Volga Germans to the Great Plains in the 1900s, and comes in a variety of shapes and fillings. There’s also a popular Nebraska chain that specializes in Runzas called, appropriately enough, Runza.
> Iconic dish: Shrimp cocktail
Nevada doesn’t have too many regional culinary specialties to call its own, but there’s one dish that’s basically inescapable if you happen to find yourself at a casino restaurant, buffet, or steakhouse in Las Vegas or Reno: shrimp cocktail. Big, heaping piles of the pink crustaceans are essentially a given at buffets there, and no steak dinner is complete without an appetizer of cold poached shrimp with cocktail sauce.
> Iconic dish: Apple cider doughnuts
Apple trees are abundant throughout New England (especially New Hampshire), and come autumn the apple cider is cold, fresh, and free-flowing. Combining apple cider with hot, fresh doughnuts? A match made in heaven. A common autumn sight at bakeries and farmers markets throughout New Hampshire, apple cider doughnuts are made with warm spices including cinnamon, nutmeg, and allspice as well as a splash of apple cider, and rolled in cinnamon-sugar when they’re hot out of the fryer.
> Iconic dish: Pork roll
Call it Taylor Ham in North Jersey or pork roll in South Jersey, but no matter what you call it, it’s the foundation of a perfect breakfast sandwich. Pork roll was invented in the 1850s by John Taylor in Trenton, New Jersey, and it’s a processed meat that’s about the shape of bologna. It has a porky, salty, slightly smoky flavor all its own, and it’s best when sliced, crisped up in a frying pan, and served on a hard roll with egg and cheese.
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