The Po'Boy is an enduring symbol of New Orleans food culture and the city's distinctive blend of culinary influences.

Although inspired by Italian cooking, spaghetti and meatballs developed in the United States as Italian immigrants adapted traditional recipes to local ingredients.

Originating from the Karelia region, which spans parts of Finland and Russia, these rustic pies have been prepared for centuries as a simple yet nourishing everyday food.

Traditionally served warm with egg butter spread on top, Karelian pies are today considered an iconic part of Finnish culinary heritage and Nordic comfort food culture.

Served with maple syrup, fruit, or powdered sugar, French toast is a popular breakfast dish made by dipping bread in an egg mixture before cooking it on a griddle or skillet.

Israeli Schnitzel is typically made with thin chicken breast coated in egg and breadcrumbs, then fried until golden. Adapted from Central European schnitzel traditions, it can be served with sides or tucked into pita with hummus, salad and pickles.

Bagel and lox has long been associated with the cafés, bakeries, and delis that helped define New York's culinary identity.

One of Louisiana’s most iconic dishes, shrimp and okra gumbo highlights the abundance of the Gulf Coast. The recipe reflects centuries of cultural exchange, with okra playing a central role thanks to its African heritage.

Created on Hawaii's plantation camps in the late 19th and early 20th centuries, Saimin reflects the island's multicultural food traditions. This illustration ( painted on Hawaiian ephemera ) shows the recipe for a bowl of noodles served in a clear broth with classic toppings.