Cornbread is a quintessential American dish with many different interpretations, from savory to sweet. For many Americans, it’s a tradition, a reminder of home, a family recipe, a tasty way to bring memories of meals with loved ones to life.
Thanksgiving may look different this year at most homes, but the real VIP at your holiday table can continue tradition: the Thanksgiving turkey. Each November an estimated 46 million turkeys are consumed around Thanksgiving, according to the U.S. Poultry & Egg Association. To learn more about turkeys, we headed straight to farmers who raise heritage breeds and are serving up insights along with some recipes here.
Curled up on the couch with a steaming cup of Sleepytime or swaying in a rocker with a glass of iced Red Zinger, most of us have had the pleasure of sipping Celestial Seasonings herbal tea. It is a cup of comfort known across the nation and beyond. Celestial Seasonings is the world's most widely distributed purveyor of herbal infusions, annually selling 1.6 billion tea bags that are all produced in the plant outside Boulder, Colorado.
Louisiana is known as a destination for hunting and fishing excursions—the state’s license plates even read “Sportsman’s Paradise.” With access to the Gulf of Mexico, bayous, rivers and estuaries, Louisiana supports a wide variety of fish for sportsmen to pursue. Yet while many folks love to go fishing and eat seafood, most aren’t interested in the cleaning and cooking chores that are part of a great fish dinner.
It’s one of the United States’ most iconic candies—just maybe the most iconic this country has ever produced. After all, what other sweet treat has had its durability tested by a world-renowned university, guest starred in a hit television show, boasted its own world eating championship, and be featured in annual art contests? No candy other than PEEPS, the sugar-coated, brightly-hued marshmallow confection made in Bethlehem, Pennsylvania by the third-generation family-owned outfit Just Born, which also produces Mike and Ike, Hot Tamales, and Goldenberg’s Peanut Chews.
Crawfish season officially gets under way in early spring, and the bright red crustaceans usually remain in supply through June. The majority of crawfish in North America come from Louisiana, where rice fields are flooded in late summer to make way for the Cajun delicacy. Louisiana leads the nation in crawfish production, with crawfish farms producing more than 100 million pounds a year.
The Indianapolis Motor Speedway is the largest sporting facility in the world: It offers permanent seating capacity for more than a quarter million race fans in the stands plus there’s room for another 100,000+ in the infield! Each Memorial Day weekend visitors from around the world descend on Indiana’s state capital for the big race—but if that’s the only reason you visit, you’re missing out on fantastic eating and drinking. Indianapolis, Indiana is worthy of a foodie’s attention any time of the year.
What’s an American picnic, holiday gathering or family reunion without deviled eggs? The dish of boiled eggs sliced in half and stuffed with a yolk/mayonnaise filling has been an American staple for decades.But our love affair with deviled eggs wasn’t born in the New World. The dish’s origin dates back centuries to ancient Rome, Spain and other parts of Europe. Around the first century A.D., Romans enjoyed boiled eggs enhanced with spices, oil and wine. Spain began stuffing its eggs in the 13th century, adding flavors such as cilantro, pepper and a fermented fish sauce. Over the next few centuries stuffed egg fever spread across Europe, and what filled the boiled eggs ran the gamut from raisins to herbs.
Plan a culinary getaway to the Mid-Atlantic region of the U.S. It’s where you can find fresh-catch shellfish and farm-fresh agricultural products, food & drink trails, festivals, farmers markets, signature dishes, and other scrumptious goodies.Whether savoring seafood by the shoreline or expanding your palate at themed festivals dedicated to local favorites, great food and original takes on classic dishes are waiting to be celebrated across the Mid-Atlantic.Here are just some of the stops to tempt foodies.
Surrounded by historic dairy farms—some of which have made cheese for over 175-years!—Madison is the capital of a state that has long been the top cheese producer in the United States. In Wisconsin, the craft of cheese-making is so rigorous that every producer must obtain a license to make cheese. (A license is also required to produce butter.)