Cook’s Country Eats Local150 Regional Recipes You Should Be Making No Matter

The editors of Cook’s Country magazine have spent a good part of the last decade crisscrossing the country looking for local gems in restaurants, BBQ joints, diners, seafood shacks, at food festivals and with home cooks; along the way they became acquainted with the places and people as well as the food. The result of all of those miles spent on the road is Cook’s Country Eats Local, a collection of 150 foolproof recipes that have flown under the national radar for far too long.

The test kitchen has taken the guesswork out of recreating bygone restaurant favorites and regional specialties, reviving and streamlining these unsung classics for the modern home kitchen and coming up with clever substitutions when regional ingredients are called for. The recipes are divided into four distinct regions:

New England and the Mid-Atlantic 38 recipes, including New England Bar Pizza, Chicken Riggies, Joe Booker Stew, Pittsburgh Wedding Soup, and Bee Sting Cake

Appalachia and the South 46 recipes, including Pimento Cheeseburgers, Maryland Crab Fluff, Cracklin’ Cornbread, and Jefferson Davis Pie

The Midwest and Great Plains 31 recipes, including Iron Range Porketta, Wisconsin Cheddar Beer Soup, Barberton Fried Chicken, and St. Louis Gooey Butter Cake

Texas and the West 29 recipes, including Indoor Barbecue Beef Short Rib, Hollywood Chili, Jo Jo Potatoes, and Tick Tock Orange Sticky Rolls.