The Best Comfort Food from Every State
Whether it’s Pennsylvania’s Philly cheese steaks, Florida’s key lime pie or Georgia peach ice cream, we love American comfort food. Cook your way from sea to shining sea with these iconic dishes.
Who doesn't love comfort food?
Sometimes there's nothing like comfort food—a filling, scrumptious, and maybe-not-the-most-healthy dish. You probably have a go-to favorite, but there's plenty of other delicious comfort food out there. Here's our favorite comfort food recipe from all 50 states. Plus, find out the most fascinating food fact from each state.
Alabama: Southern Pimiento Cheese Spread
"A classic Southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs." —Eileen Balmer, South Bend, Indiana
Arizona: Beef Chimichangas
"A spicy sauce sparks up these hearty beef- and bean-filled tortillas. I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream." —Schelby Thompson, Camden Wyoming, Delaware Love Mexican food? Try these easy appetizers.
Arkansas: Cajun Pecan Catfish
"This is one of our favorite recipes. It's quick, easy and delicious. Just serve with a side salad, biscuits, and mixed fruit for dessert. We like it a lot for Christmas Eve." —Jan Wilkins, Blytheville, Arkansas. Here are some global Christmas traditions Americans should definitely try out.
California: California Sushi Rolls
"This tastes as good as any restaurant or store-bought California roll. For best results, do use the sushi rice to ensure the right sticky consistency." —Taste of Home Test Kitchen
Colorado: Green Chile Chicken Chili
"The prep work for this chili is easy thanks to several pantry staples. It’s loaded with shredded chicken and beans. The spicy heat can be tamed a bit by cool sour cream." —Fred Lockwood, Plano, Texas
Delaware: Cornmeal Scrapple
"I grew up in a German-Dutch community and this dish was a favorite there. I like to eat scrapple in the wintertime, but my husband thinks it's perfect anytime. As he always says, 'It really sticks to your ribs.'" —Mrs. Merlin Brubaker, Bettendorf, Iowa