With its tomato-based broth and seafood ingredients, Manhattan Clam Chowder represents a different approach to clam chowder from the New York area. This recipe illustration highlights the elements that define this style.

Brought to North America through European settlers, Apple Pie developed into a familiar part of American baking traditions. This illustration features the recipe for the classic spiced apple filling and pastry crust.

Austin breakfast tacos reflect the blend of Mexican and Texan food traditions, combining tortillas with familiar breakfast ingredients.

The Margarita is a tequila-based cocktail associated with Mexico and the American cocktail tradition. Its exact origin remains uncertain, with several competing stories dating from the 1930s onward. This illustration features the classic recipe and its essential ingredients.

Unlike many cooked sauces, Chimichurri is prepared by combining fresh herbs, garlic, vinegar, and oil without cooking. This illustration presents the recipe for the Argentine condiment traditionally served with grilled meat.

Eggs Benedict is a classic breakfast and brunch dish made with toasted English muffins topped with ham or bacon, poached eggs, and creamy hollandaise sauce.

Strongly associated with New York City, Eggs Benedict is believed to have originated in the late 19th century, although several stories dispute its exact creation.

One popular legend credits a Wall Street broker named Lemuel Benedict, who allegedly requested the dish as a hangover cure at the famous Waldorf Astoria New York.

Carrot Cake draws on European traditions of baking with carrots and became widely popular in the United States during the 20th century. This illustration presents the recipe behind the layered cake commonly served with cream cheese frosting.

Round sesame bread, salami, ham, mortadella, provolone, mozzarella, and olive salad come together in the recipe for a New Orleans Muffuletta.

This print presents the recipe behind this Louisiana classic.