From Reader's Digest
Barbecued prime rib: Smitty's Market, Lockhart, Texas. "The ultimate in pit-cooked luxury: boneless prime rib cut to order (extra thick, please), rosy pink in its center, and drenched in juice."
White clam pizza: Frank Pepe Pizzeria Napoletana, New Haven, Connecticut. "No need for mozzarella. This pie is topped with just a dusting of sharp Pecorino and the clams, along with garlic, spices, and a drizzle of oil."
Hot chicken: Keaton's Original Barbecue, Cleveland, North Carolina. "After being fried to a golden crisp, the bird is dipped in simmering sauce just long enough to suck in the zest. The result: moist meat saturated with flavor."
Cherry pie: The Cherry Hut, Beulah, Michigan. "At America's fruit pie mecca, each unwieldy serving is one quarter of a whole pie, with tart, sweet fruit spilling out from the crust."
Pico de gallo: Taqueria Pico de Gallo, South Tucson, Arizona. "A chunky mix of watermelon, coconut, pineapple, mango, and jicama. Spritzed with lime juice and sprinkled with chili powder, it's a heady culinary collusion."
Pictured above: John Fullilove serves up succulent beef at Smitty's.
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