7 Delicious Local-Favorite Recipes from All Across America (2024)

Cedar-plank salmon with grilled tomato-corn salad

Recipe by Ivy Manning, Portland-based food writer (ivymanning.com) and author of Better From Scratch

Note: You can make this recipe without cedar planks, but using them imparts a subtle smoky flavor to the salmon. Find the planks at gourmet or home-improvement stores—just make sure they haven't been chemically treated.

Prep time: 5 minutes, plus 1 hour soaking time for cedar planks

Cooking time: 30 minutes

1 lb small vine-ripened tomatoes

4 ears sweet corn, shucked

4 scallions

1 Tbsp plus 1 tsp extra-virgin olive oil

1 tsp balsamic vinegar

½ cup basil leaves, torn into small pieces

Salt and freshly ground black pepper

4 (6-oz) wild salmon fillets, pin bones removed, skin on

1 lemon, thinly sliced

1. Submerge 2 cedar planks in cold water and soak at least 1 hour. Heat a charcoal or gas grill to medium-high. Place planks on grill, cover, and grill until they begin to give off smoke, about 10 minutes. (If you're not planning on using the planks, heat grill for step 2.)

2. While planks are heating up, grill tomatoes, corn, and scallions directly on grill, turning until veggies are charred in places, about 3 minutes for scallions and 15 minutes for tomatoes and corn. Shave corn from the cob into a bowl; chop tomatoes and scallions and add to corn. Toss veggies with 1 Tbsp of the olive oil, balsamic vinegar, and basil leaves. Season with salt and pepper; set aside.

3. Drizzle salmon with remaining 1 tsp olive oil and season with salt and pepper. Top fish with lemon slices and place, skin side down, on planks. Cover grill and cook fish until it's nearly opaque in the center when nicked with a paring knife, 10 to 12 minutes. (If you're not using cedar planks, spray grill with nonstick oil and place salmon, skin side down, on grill, ideally over indirect heat. Cover and grill until cooked through, 5 to 8 minutes, depending on thickness. Do not flip!) Serve with salad spooned on top.

Makes 4 servings.

Cobb salad with creamy avocado dressing

Recipe by Myra Goodman, founder of Earthbound Farm in central California's Carmel Valley and author of Straight From the Earth: Irresistible Vegan Recipes for Everyone

Prep time: 20 minutes

Creamy avocado dressing

1 large ripe avocado

2 scallions, white and light green parts only

1 large clove garlic

⅓ cup extra-virgin olive oil

Juice from ½ lemon

¾ tsp salt

Pinch of cayenne pepper

Salad

1 romaine heart, cut into bite-size pieces

2 cups packed baby spinach

1 cup thinly sliced red cabbage

1 cup coarsely grated carrots

1 cup cherry tomatoes, cut in half lengthwise

1 medium cucumber, peeled, seeded, and diced

1 yellow bell pepper, diced

1 (15.5-oz) can cooked garbanzo beans, drained, rinsed

¼ cup sunflower seeds, toasted, salted

1. Place avocado, scallions, and garlic in a blender or food processor. Process to a rough puree. Add olive oil, lemon juice, salt, cayenne, and 3 Tbsp cold water. Process until dressing is smooth and creamy.

2. In a large salad bowl, combine romaine, spinach, cabbage, carrots, tomatoes, cucumber, bell pepper, and garbanzo beans. Toss with dressing, top with sunflower seeds, and serve.

Makes 4 servings (as a main dish).

Jalapeño margaritas

Recipe by Jeanine Donofrio, who blogs (loveandlemons.com) out of Plano

Prep time: 10 minutes, plus 2 hours infusing time

Jalapeño-infused tequila

½ jalapeño, halved lengthwise, seeds and ribs removed

1 cup tequila

Margaritas

3 cups good-quality tequila (labeled "silver" or "blanco")

1 cup Grand Marnier

1½ cups lime juice

1 cup simple syrup or ½ cup agave syrup

Salt for glasses (optional)

Lime and jalapeño slices, for garnish

1. In a glass measuring cup, add jalapeño to tequila and let sit at room temperature for a few hours or up to a day. Remove jalapeño from infused tequila.

2. To serve, fill a pitcher with ice and pour in margarita ingredients. Stir mixture, salt rims of glasses, and pour margarita mixture into glasses. Drizzle infused tequila into each drink. Garnish with lime and jalapeño slices.

Makes about 6 servings.

Easy chilaquiles

Recipe by Donna Kelly and Sandy Hoopes of the blog everydaysouthwest.com

Prep time: 5 minutes

Cooking time: 30 minutes

4 medium tomatoes, halved

1 medium yellow onion, quartered

2 jalapeños, halved lengthwise, seeds and ribs removed

4 Tbsp vegetable oil

Salt and black pepper

4 cloves garlic, peeled

½ cup vegetable or chicken stock

1 (4-oz) can whole roasted green chiles, diced

4 large eggs

5 large handfuls tortilla chips

1 cup Monterey Jack cheese, grated

1 large avocado, diced

1 small red onion, finely diced

Sour cream (optional)

1. Heat oven to broil. Place tomatoes, yellow onion, and jalapeños in a large mixing bowl. Toss with 2 Tbsp of the oil and spread, cut sides down, in a single layer on a baking sheet. Season with salt and pepper. Broil until skins begin to char, 8 to 12 minutes, adding garlic halfway through. Remove from oven and allow to cool.

2. Place roasted veggies in a blender with stock and pulse into a chunky salsa.

3. Pour salsa into a large skillet. Add chiles and bring to a simmer; reduce heat to low once heated through. Season with salt and pepper.

4. In a large, nonstick skillet, heat remaining 2 Tbsp oil over medium heat. Crack eggs into pan and allow them to cook, undisturbed, until whites have set but yolks are runny, 2 to 4 minutes. 5. Add tortilla chips to the simmering salsa, breaking them into pieces with a wooden spoon. Stir until coated but not soggy. Divide chips and salsa among 4 bowls. Sprinkle each with cheese and garnish with avocado, red onion, and sour cream. Top each with an egg and serve.

Makes 4 servings.

Grilled rib chops with sweet mustard butter

Recipe by Amy Thielen, author of The New Midwestern Table and host of Food Network's Heartland Table

Prep time: 1 hour and 10 minutes (includes marinating time)

Cooking time: 20 minutes

3 cloves garlic, finely grated or pressed

1½ Tbsp canola oil

6 (8-oz) bone-in country rib pork chops (also called pork loin from the shoulder side) or 4 bone-in pork chops (about 3 lb total)

Salt and black pepper

1 Tbsp dry mustard

1 Tbsp Dijon mustard

⅛ tsp curry powder

1 tsp maple syrup

4 Tbsp unsalted butter, melted

1 Tbsp fresh dill, chopped

1. Combine garlic and oil and rub evenly over chops. Season all over with salt and pepper. Set aside to marinate at room temperature 1 hour or up to 8 hours in refrigerator.

2. In a small bowl, combine dry mustard, Dijon mustard, curry powder, 1 tsp water, and maple syrup. Slowly pour in melted butter and whisk until smooth. Add dill and a pinch of salt. Set aside while you cook chops. (Butter can be made up to 2 days ahead and stored airtight in refrigerator.)

3. Heat a gas or charcoal grill to medium. Place chops on grill and cook, turning every few minutes, until internal temperature reaches 150°F, about 15 minutes.

4. Transfer chops to a platter and top each with a dollop of the sweet mustard butter, dividing among the chops.

Makes 4 servings.

Mussels and clams in a white-wine broth

Recipe by Sam Richman, head chef of Salt Water Farm Café in Rockport

Prep time: 20 minutes

Cooking time: 10 minutes

4 large cloves garlic, unpeeled

¼ tsp crushed red pepper

1 Tbsp white vinegar

Salt

1 tsp olive oil

1 medium onion, finely chopped

1 lb littleneck clams, scrubbed

⅓ cup white wine

1 lb mussels, scrubbed

Juice of 1 lemon

Small handful of parsley, roughly chopped

Crusty bread, for serving

1. Place garlic in a skillet and roast over medium heat, turning regularly, until soft and blackened in spots, about 15 minutes. Remove garlic from skillet. When cool enough to handle, peel garlic and place in a blender with red pepper, ¼ cup water, and vinegar. Pulse until nearly smooth; season with salt.

2. In a medium pot over low heat, add olive oil and onion and sauté with lid on, stirring occasionally, until onion begins to soften, about 4 minutes. Raise heat to medium-high and add clams and wine. Cover and steam until clams just begin to open, 3 to 6 minutes depending on size.

3. Add mussels to pot, stir, cover, and cook until mussels open, about 2 minutes. Add garlic paste and stir to combine. (Add some water if sauce appears thick—the dish should be brothy.) Season to taste with lemon juice and more salt, if needed. Stir in parsley. Divide among 4 bowls and serve with bread.

Makes 4 servings.

BBQ-joint-style peach cobbler

Recipe by Kelly Alexander, Chapel Hill–based author of Peaches (A Savor the South Cookbook)

Prep time: 15 minutes

Cooking time: 40 minutes

4 cups peaches (about 5 large), sliced ¼ inch thick, skin on or peeled

1 cup plus 1 Tbsp sugar

1 Tbsp cornstarch

1¾ cups flour

½ cup lightly packed light-brown sugar

½ cup cold butter, cut into small pieces

1 tsp ground cinnamon

Whipped cream or ice cream, for serving

1. Heat oven to 375°F. Put peaches and ½ cup of the sugar in a medium saucepan and cook over medium-high heat, stirring occasionally, until sugar liquefies and begins to bubble.

2. Meanwhile, mix cornstarch and 2 Tbsp water in a bowl. Add to peaches and cook, stirring, 1 minute. Transfer peaches and juices to an 8x8-inch baking dish; set aside.

3. With a whisk, combine flour, ½ cup of the sugar, and light-brown sugar in a medium mixing bowl. Add butter and, using a pastry cutter or 2 knives, work it into flour mixture until it resembles coarse meal. Spread evenly over peach filling and pat down firmly with your palms and fingers, smoothing out the top. Combine remaining 1 Tbsp sugar and cinnamon and sprinkle over topping.

4. Place cobbler on a baking sheet (to catch any juices bubbling over) and bake until crust is golden-brown and bubbly, about 40 minutes. Set aside to cool. Serve with whipped cream or ice cream.

Makes 6 servings.