Though its roots are European, Eggnog has found a lasting home in North American culinary traditions. A holiday favorite, it speaks of winter, cinnamon, and the comforting blend of spices that define the season.

Corned beef, Swiss cheese, sauerkraut, and rye bread come together in a sandwich that has earned a lasting place in American cuisine.

The recipe is available in English and in French.

Fresh strawberries and sugar come together in one of the world's most familiar preserves.

Born in 18th century Louisiana, Jambalaya is the product of three colliding cultures: Spanish colonists tried to recreate paella without saffron. French settlers brought their rice-cooking methods. African cooks contributed one-pot techniques and bold seasoning.

The Cajun version, cooked in the countryside, away from New Orleans, dropped the tomatoes entirely, relying instead on the fat and juices of browned meat. 

Arepas are prepared by mixing cornmeal, water, and salt, shaping the dough, then cooking and filling it.

Fried green tomatoes are a beloved Southern American dish made from unripe, firm tomatoes that are sliced, coated in a seasoned cornmeal or breadcrumb crust, and pan-fried until golden and crispy.

Despite its reputation as a Southern staple, food historians trace the dish's origins to the Northeastern and Midwestern United States in the late 19th century. It likely spread as a practical way to use unripened tomatoes before the first frost of the season.

Cornbread is a simple, hearty bread made from cornmeal, eggs, buttermilk, and fat, with a crisp crust and tender, crumbly interior. Its roots stretch back to Native American cuisine.

Southern Cornbread is traditionally savory and cooked in a cast-iron skillet.