Coleslaw With Caraway and Raisins Coleslaw, a classic cookout side dish, was first introduced by early Dutch settlers. This recipe substitutes thick, tart sour cream for the usual salty mayonnaise. Caraway seeds add crunch and a hint of licorice; raisins provide a sweet counterpoint.
2 of 6Lisa Hubbard
From the Southeast
Fried-Green-Tomatoes This quintessential southern specialty is served as an accompaniment to everything from barbecue to shrimp boils. Green tomatoes (really just underripe red ones) are firm and not too juicy, so they hold up well in hot frying oil; the cornmeal cooks up into a tasty crust.
3 of 6Lisa Hubbard
From the Pacific Northwest
Grilled-Cedar-Plank-Salmon Native Americans in the Northwest have long cooked salmon on cedar, which infuses the fish with a rich, smoky flavor.
4 of 6Lisa Hubbard
From the Southwest
Chicken Enchiladas With Green Salsa A gift from Mexico, enchiladas have been part of the American diet for more than 125 years. Quickly dipping the tortillas in hot oil eliminates any raw taste.
5 of 6Lisa Hubbard
Dry-Rubbed-Baby-Back-Ribs Big and bold, Texas is a region unto itself, and its flavorful barbecue is unique, too. Beef brisket is the choice cut for most Lone Star pit masters, but baby-back pork ribs cook in a lot less time.
6 of 6Lisa Hubbard
From New England
Blueberry-Cobbler In the Northeast, this classic dish is often made with wild blueberries, which grow in profusion in the summer. If you’re at a farmers’ market and you see these gems, which are smaller and tastier than their cultivated cousins, grab them. No piecrust is required for this dessert: Simply place the fruit in a dish and top it with biscuit dough.