52 Regional Thanksgiving Dishes—and How to Make Them!
In a totally enlightening illustrated exploration into what Thanksgiving fare means throughout the United States, The New York Times has produced the ultimate compendium of our nation’s cross-continental dishes. From our very own home state of California’s produce-minded stuffing (hello, kale) to Louisiana's shrimp-stuffed mirlitons (a pale green squash), we’re left amazed by the sheer variation throughout the country, and delighted over this melting pot we call home. Ahead, five intriguing favorites.
Yes, California loves itself some fresh produce and farm-to-table-style cooking. As a nod to the West Coast's relaxed atmosphere, this stuffing is kept totally loose.
With pecan trees dotting the land from Georgia to Texas, pecan pie is a mainstay of Southern spreads (much more so than the Eastern preference of pumpkin and apple pies). It's incredibly sweet and makes the perfect last bite.
Inside the flaky pirog (Russian for 'pie') crust, Alaskan wild salmon, rice, and cabbage mingle. This dish represents a cross-section of crops introduced to the 18th-century natives of Kodiak Island by fur traders from across the Bering Strait.
Massachusetts quahog clams and the Portuguese sausage known as chouriço pay homage to the region's roots as well as one of the largest Portuguese-American communities in the United States.
Made during long-winded family gatherings, or purchased ready-made, tamales are a staple for Mexican-American families from the Rio Grande Valley up to North Texas. Enjoy these with your Thanksgiving meal or your always-dependable day-after leftovers.
To see the full feature and read all 52 recipes, head to The New York Times. Tell us: What makes Thanksgiving where you live? Are you inspired to experiment with something entirely new this year?