Fresh collard leaves, seasonings, and slow cooking transform a simple vegetable into one of the South’s most recognized side dishes.

Created in New Orleans in the late 19th century, Oysters Rockefeller features oysters baked with a rich herb topping.

Seasoned pork and ripe plantains come together in a meal that has become one of Haiti’s most recognized culinary specialties.

Cheddar cheese, pimentos, and a handful of simple ingredients come together in this recipe. First gaining popularity in the United States during the early 20th century, Pimento Cheese evolved into a defining feature of Southern food culture.

Candied Yams are made with sweet potatoes baked in a sweet glaze of brown sugar, butter and spices.

The dish originated in the Southern United States, where sweet potatoes were widely cultivated and became a staple ingredient. Influenced by African American culinary traditions, candied yams gained popularity in the late 19th and early 20th centuries.

Pineapple Upside-Down Cake is a classic American dessert featuring caramelized pineapple rings and cherries baked beneath a moist butter cake, then inverted before serving.

The cake became especially popular in the 1920s after canned pineapple became widely available in the United States. Home bakers embraced the colorful and easy-to-make dessert, and it quickly became a symbol of American home cooking.

Closely associated with Maryland and the waters of the Chesapeake Bay, crab cakes showcase sweet crab meat shaped into patties and lightly cooked until golden.

From the crisp fried clams to the classic split-top bun, this illustration captures one of the most recognizable seafood sandwiches of the American Northeast.