Our Highest-Rated Recipes From Each State (2024)

Home Recipes Cooking Style Comfort Food

Our Highest-Rated Recipes From Each State (1)Caroline StankoUpdated: Jan. 31, 2022

    Which dish gets top marks from your state? Here are the highest-rated recipes submitted by home cooks from each state!

    1/50

    Alabama: Veggie-Packed Strata

    This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama

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    2/50

    Alaska: Cherry Cheese Blintzes

    These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. —Jessica Vantrease, Anderson, Alaska

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    3/50

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    Arizona: Blueberry Gelatin Salad

    I find myself making this blueberry jello salad often. People request this layered treat for potlucks all the time. This dish can be served as either a salad or a dessert. And preparing it a day ahead makes it taste even better! —Mildred Livingston, Phoenix, Arizona

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    4/50

    Arkansas: Makeover Streusel-Topped Sweet Potatoes

    People really do "eat with their eyes," and no one ever misses the fat and calories in this dish when they see how yummy and attractive the makeover version is. —Tamra Duncan, Lincoln, Arkansas

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    5/50

    California: Parmesan Chicken Sandwiches

    Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it’s a real treat! —Sue Bosek, Whittier, California

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    6/50

    Colorado: Apple Salad with Maple-Mustard Vinaigrette

    This seasonal salad will be a hit at any gathering. It’s also easy for weeknights; just halve the recipe. —Beth Dauenhauer, Pueblo, Colorado

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    7/50

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    Connecticut: Hearty Vegetable Soup

    A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut

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    8/50

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    Delaware: Cream Cheese-Pineapple Pie

    I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware

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    9/50

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    Florida: Grilled Barbecued Chicken

    It's fun for me to have my family members together so I can prepare their favorite foods, like this saucy barbecued chicken. The juicy, tender recipe always brings enthusiastic compliments from our four grown children and three grandkids. —Barbara Blickens Derfer, Edgewater, Florida

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    10/50

    Georgia: Angel Strawberry Dessert

    This angel dessert is a wonderful treat when fresh strawberries are readily available. Every time I make this pretty strawberry angel food cake, someone asks for the recipe. —Theresa Mathis, Tucker, Georgia

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    11/50

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    Hawaii: Minestrone with Turkey

    I remember my mom making this soup; now I make it for my kids as often as I can. It's a good way to use up leftover vegetables. Sometimes I add a can of rinsed and drained kidney or garbanzo beans. —Angela Goodman, Kaneohe, Hawaii

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    12/50

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    Idaho: Sour Cream Chip Muffins

    Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. —Stephanie Moon, Boise, Idaho

    13/50

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    Illinois: Praline Pumpkin Torte

    Homemade pralines, big poufs of whipped cream and spiced cake make this torte decadent to the last bite. It's perfect for an autumn day. —Esther Sinn, Princeton, Illinois

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    14/50

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    Indiana: Apple Dumpling Bake

    I received this recipe for baked apple dumplings with Mountain Dew from a friend of mine, then tweaked it to suit my family's tastes. The soda is definitely the secret ingredient in this rich apple dessert. —Chris Shields, Monrovia, Indiana

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    15/50

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    Iowa: Onion Beef au Jus

    Garlic, onions, soy sauce and onion soup mix flavor the tender beef in savory hot sandwiches that are served with a tasty rich broth for dipping. The seasoned beef makes delicious cold sandwiches too. —Marilyn Brown, West Union, Iowa

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    16/50

    Kansas: Luscious Almond Cheesecake

    I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas

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    17/50

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    Kentucky: Spicy Pork Tenderloin

    A friend shared this recipe for marvelously flavorful pork years ago. It really sparks up a barbecue and has been popular whenever I've served it. I guarantee you'll get many requests for the recipe. —Diana Steger, Prospect, Kentucky

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    18/50

    Louisiana: Curry Chicken and Rice

    I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chiles in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana

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    19/50

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    Maine: Chocolate Truffle Cheesecake

    If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare-I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine

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    20/50

    Maryland: Pumpkin Chocolate Loaf

    These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. —Kathy Gardner, Rockville, Maryland

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    21/50

    Massachusetts: Honey Chipotle Ribs

    Nothing is better than having a sauce with the perfect slather consistency. Here's one that will ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead for an easier grilling experience. —Caitlin Hawes, Westwood, Massachusetts

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    22/50

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    Michigan: Skillet Sausage Stuffing

    To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan

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    23/50

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    My workplace had an appetizer contest, and I won it with my jalapeno and cheese dip. Every time I take it anywhere, folks empty the slow cooker. —Bev Slabik, Dilworth, Minnesota

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    24/50

    Mississippi: Easy Meatball Stroganoff

    This recipe has fed not only my own family, but many neighborhood kids! They come running when I make this supper. It's one of those things you throw together after work on a busy day because you know it works. —Julie May, Hattiesburg, Mississippi

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    25/50

    Missouri: BLT Pizza

    I use a prebaked crust and fixings from the much-loved BLT sandwich to create this fun variation. It's my family's favorite pizza. —Marilyn Ruggles, Lees Summit, Missouri

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    26/50

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    Montana: Mocha Truffle Cheesecake

    I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana

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    27/50

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    Nebraska: Mocha Yule Log

    This eye-catching dessert is guaranteed to delight holiday dinner guests. Chocolate lovers will lick their lips over the yummy cocoa cake, mocha filling and frosting. For a festive touch, I garnish the log with marzipan holly leaves and berries. —Jenny Hughson, Mitchell, Nebraska

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    28/50

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    Nevada: Blueberry Crunch Breakfast Bake

    Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.—Marsha Ketaner, Henderson, Nevada

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    29/50

    New Hampshire: Balsamic-Glazed Pork Tenderloin

    Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. —Lisa Moriarty, Wilton, New Hampshire

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    30/50

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    New Jersey: Christmas Jam

    I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. —Jo Talvacchia, Lanoka Harbor, New Jersey

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    31/50

    New Mexico: Rhubarbecue

    This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — Rd Stendel-Freels, Albuquerque, New Mexico

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    32/50

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    New York: Pepper Poppers

    These creamy stuffed jalapeno poppers have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. —Lisa Byington, Johnson City, New York

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    33/50

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    North Carolina: Chocolate Trifle

    For a fabulous finale when entertaining, this lovely layered chocolate trifle is a winner! Chocolate trifle recipes are a do-ahead dessert that serves a group, and it even tastes great the next day. —Pam Botine, Goldsboro, North Carolina

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    34/50

    North Dakota: Ginger Salmon with Cucumber Lime Sauce

    Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. —Noelle Myers, Grand Forks, North Dakota

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    35/50

    Ohio: Three-Bean Baked Beans

    I got this recipe from my aunt and made a couple of changes to suit my taste. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio

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    36/50

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    Oklahoma: Pumpkin Mousse Trifle

    You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.—Becky McClaflin, Blanchard, Oklahoma

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    37/50

    Oregon: Curried Acorn Squash Soup

    Here is an easy acorn squash soup that highlights the sweet flavor of the squash. The curry powder gives it a unique taste. —Marilou Robinson, Portland, Oregon

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    38/50

    Pennsylvania: Freezer Burritos

    I love burritos, but the frozen ones are high in salt and chemicals. So I created these. They're wonderful to have on hand for quick dinners or late-night snacks—I've even had them for breakfast! —Laura Winemiller, Delta, Pennsylvania

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    39/50

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    Rhode Island: Dad's Famous Stuffies

    The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! —Karen Barros, Bristol, Rhode Island

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    40/50

    South Carolina: Italian Meatball Buns

    These soft little rolls come with a pleasant surprise inside—savory Italian meatballs. The apps are wonderful dipped in marinara sauce, which makes them fun for my grandkids—and adults too. I love how easy they are to put together. —Trina Linder-Mobley, Clover, South Carolina

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    41/50

    South Dakota: Anise Icebox Cookies

    These crisp, old-fashioned spice cookies are one of my favorite anise recipes to cook up—especially around the holidays. —Sharon Nichols, Brookings, South Dakota

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    42/50

    Tennessee: Apple Pull-Apart Bread

    For a fun sweet treat that's certain to satisfy, try this recipe. Drizzled with icing, each finger-licking piece has a yummy surprise filling of apples and pecans. It's well worth the bit of extra effort. —Carolyn Gregory, Hendersonville, Tennessee

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    43/50

    While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas

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    44/50

    My primo pork is smoky, tender and tastes like it came from a barbecue joint. Without much help from me, it basically shreds itself. —Lauren Adamson, Layton, Utah

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    45/50

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    Vermont: Mountain Cookies

    I've been making these deliciously different cookies for about 11 years. My kids especially like the creamy coconut filling. Whenever I take these cookies, people ask for the recipe. You'll be hard-pressed to eat just one! —Jeanne Adams, Richmond, Vermont

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    46/50

    Virginia: Sugar-Glazed Ham

    This old-fashioned ham glaze gives a pretty golden brown coating—just like Grandma used to make. The mustard and vinegar complement the brown sugar which adds a tangy flavor to this glazed ham recipe. Be prepared to serve seconds! —Carol Strong Battle, Heathville, Virginia

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    47/50

    Washington: Mango Chutney Chicken Curry

    My father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. —Dina Moreno, Seattle, Washington

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    48/50

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    West Virginia: Toasted Mexican Ravioli

    We like Mexican and Italian foods, so spicy breaded ravioli gives us the best of both worlds. We serve sauce on the side and pass the queso fresco. —Cristy King, Scott Depot, West Virginia

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    49/50

    Wisconsin: Bratwurst Supper

    After trying a few bratwurst recipes, I've found this meal-in-one is ideal for camping since it grills to perfection in a heavy-duty foil bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion soup mix and a little soy sauce. —Janice Meyer, Medford, Wisconsin

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    50/50

    Wyoming: Pumpkin Eggnog Rolls

    I needed to use up some eggnog, so I swapped it for milk in my sweet rollrecipe. Even people who usually don’t go for eggnog go back for seconds of these yummy frosted treats. —Rebecca Soske, Douglas, Wyoming

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    Originally Published: April 11, 2019

    Our Highest-Rated Recipes From Each State (52)

    Caroline Stanko

    Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.

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