In the process of declaring 10 regional dishes you must try this July, I discovered a shocking amount of specialties, from banana splits to stromboli, have their roots in various towns across America. For a little extra fun, I'm going to list a dish, and ask you to guess where each beloved culinary pastime got its start. Ready? Let's begin.Take the Quiz
I've always wanted to be at Churchill Downs during the Kentucky Derby, and this year is no exception — especially since the Top Chef crew will be there, cooking up a storm. But if you're like me and will only be able to watch the races from the comfort of your home this weekend, get into the spirit by making a Louisville, KY, classic: the hot brown. In case you're not familiar with it, the hot brown is a creamy, rich, hot sandwich that's made of sliced turkey, bacon, toast points, and a cheesy Mornay sauce. Many aspects of the hot brown are up for debate, from the original creator of the sandwich and the year it was conceptualized to what type of cheese ought to go on the sandwich. But what's indisputable about this sandwich is that it's insanely indulgent, and a quintessential part of Kentucky cuisine.
For a version that's easy from start to finish, employ the use of sliced, roasted turkey. Or, impress your friends by going all out with an elaborate recipe that calls for making the turkey from scratch. See both versions of the sandwich when you read more
- One farmer on why she grows rhubarb and what dessert she likes to make with it.
- One farmer on why she grows rhubarb and what dessert she likes to make with it. — The Atlantic
- Classic pasta carbonara inspires this scrumptious potato salad recipe. — Chow
- What exactly is a hot brown? — Epicurious
- Use lemon juice to naturally brighten dishes. — The Kitchn
- Surprisingly these classic cocktail recipes from the 1940s seem totally modern. — Gourmet
- Despite the swine flu, consumers can still eat pork. — Serious Eats