• Boiled Dinner

    The Yankee version of Irish-American corned beef-and-cabbage, boiled dinner also includes root vegetables. It is never fancied-up with gravy or upscale cuts of meat. Leftover boiled dinner is used to make the next morning’s corned beef hash.

  • Smashed Potato

    Idaho is known for its potatoes, and if you have any doubt that the state’s chefs do good things with them, have a smashed potato at restaurant Dish on Lake Pend Oreille. Chewy-skinned, cream-centered, and bursting with flavor, it is one of the nation’s great spuds.

  • Prime Rib

    Ribeyes and strips and filets mignon are good in many restaurants throughout Wyoming, but come the weekend, prime rib is the beef to eat. A full order in any of the great steak houses is a great meat mesa rising three fingers tall.

  • Custard

    If you think of custard as the commonly-found franchised soft-serve fare, come to Wisconsin and have a cup of vanilla. It is dense, smooth as alabaster, sweet and simple. Mix-ins and silly flavors exist, but they are peripheral. Purity is what people in Wisconsin demand; and in fact it is rare to find bad ice … Continue reading Custard

  • Fish Fry

    Nearly every Milwaukee restaurant has a Friday night fish fry. From the humblest corner tavern to the finest fine-dining restaurants, count on fried fish with all the fixins (preferably potato pancakes).

  • Butter Burger

    Other than butter-sculpture contests at the state fair, there is no better demonstration of Wisconsin’s passion for butter than the butter burger, which is so popular that many restaurants where it is served don’t even bother to call it that. Order a hamburger and it automatically comes soaked with melted butter. Not margarine, not flavored … Continue reading Butter Burger


  • Jane’s Diary: Adventures in Fine Dining

    It might come as a shock to hardcore Roadfooders and diner devotees that the exalted chef  James Beard was one of the first people who made Roadfood popular. When the original book was published in 1977, Beard wrote a rave review of it in his syndicated newspaper column, the gist of which was that he … Continue reading Jane’s Diary: Adventures in Fine Dining

  • Jane’s Diary: Lemons into Lemonade

    Sometimes the best travel memories come out of disasters. Not real disasters like Tsunamis or Category 5 hurricanes, but mundane problems like running out of gas in Death Valley or getting hopelessly lost in rural Wyoming (pre GPS). They (whoever “they” are) say that during wars or after horrible events like 9/11 or maybe on … Continue reading Jane’s Diary: Lemons into Lemonade

  • Michael’s Hometown Must-Eats

    Since moving to Aiken, South Carolina, I have wallowed in legendary BBQ, unsurpassed peaches, and impeccable seafood from the coast. These six restaurants are local favorites to which I return again and again. Shealy’s is BBQ’s big gun hereabouts – a massive eating hall with a cornucopia buffet. Across the river in Augusta, Perry’s Pig … Continue reading Michael’s Hometown Must-Eats

  • Perry’s Pig

    At this hidden Augusta BBQ, chopped pork sandwiches are garnished with succulent bits of crisp cracklin: one of the great smoke-pit sandwiches anywhere.

  • Golden Crown Panadería

    Green chile bread is totally worth a detour to this squat bakery near Old Town Albuquerque. New Mexico’s state cookie, biscochitos, are great, as are pizzas.

  • Lobster Roll

    The downeast version of a lobster roll, sometimes called a lobster salad roll, includes pieces of cool lobster just barely veiled in mayonnaise, preferably presented in a split-top bun that has been grilled on both sides. Goodness depends on the amount of lobster, the size of its chunks and, of course, its utter freshness.