Cuisine of The Midwestern United States - Dishes

Dishes

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This article is part of the series on
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These dishes, while not all exclusive to the Midwest, are typical of Midwestern foods. Although many foods are shared with other U.S. regions, they often feature uniquely Midwestern preparation styles.

  • barbecue
  • beans
  • beef, especially steak, pot roast and prime rib
  • bread-and-butter pickles
  • beer
  • beer cheese soup
  • brain sandwiches
  • brandy
  • bratwurst
  • cabbage
  • cabbage roll, also known as stuffed cabbage
  • cheese, including cheese curds
  • Chicken Vesuvio
  • Chicken paprikash
  • chislic
  • cole slaw
  • Coney Island hot dog
  • Deep-fried bacon
  • diner fare
  • Door County fish boil
  • doughnuts
  • Duck
  • freshwater fish, including catfish, perch, trout, walleye and whitefish and other panfish, often breaded and fried
  • fried chicken
  • frog legs
  • frozen custard
  • fruit, especially apples, blueberries, cherries, cranberries, peaches and strawberries
  • fruit wines
  • fruit pies
  • German potato salad
  • goulash
  • hamburgers
  • head cheese
  • horseshoe sandwich
  • hotdish or casseroles
  • ice cream cone
  • Italian beef
  • gyros (loaf-style)
  • Jello salads
  • Johnny Marzetti
  • lefse
  • lutefisk
  • maple syrup
  • meatloaf
  • morels
  • pancakes
  • pasties
  • pea salad
  • persimmon pudding
  • pierogi
  • pizza, with several regional styles
  • pork
  • potatoes, including mashed potatoes, potato pancakes, and potato salads
  • ramps
  • roast beef
  • sauerbraten
  • sauerkraut
  • sausage, including bratwurst, kielbasa, summer sausage, ring bologna, and other ethnic types, as well as hot dogs, with several regional styles
  • shrimp DeJonghe
  • steak
  • stollen
  • sugar cream pie
  • sweet corn, on the cob, in creamed corn and in corn relish
  • turkey
  • wild rice

Read more about this topic:  Cuisine Of The Midwestern United States

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