Pine bark stew is an old South Carolina fish stew made with freshwater fish, potatoes, onions, bacon, tomatoes, and seasonings.

Pinto beans and cornbread is Appalachian comfort at its simplest: slow-cooked beans served with hot skillet cornbread.

A Maryland pit beef sandwich is charcoal-grilled roast beef sliced thin and piled onto a roll, usually with onions and horseradish sauce.

A Hawaiian plate lunch is a hearty meal with rice, macaroni salad, and a main dish like teriyaki beef, chicken katsu, kalua pork, or loco moco. It is Hawaii’s multicultural comfort food on one plate.

A Po’ boy is a New Orleans sandwich served on crisp, airy French bread and stuffed with fried seafood, roast beef, hot sausage, or other fillings.

Poke is diced raw fish tossed with seasonings like soy sauce, sea salt, sesame oil, limu, onions, or inamona. It is fresh, briny, simple, and one of Hawaii’s most famous foods.

A Polish Boy is a Cleveland sandwich made with kielbasa in a bun, topped with fries, coleslaw, and barbecue or hot sauce.

Pork roll is New Jersey’s iconic breakfast meat, griddled until the edges crisp and stacked with egg and cheese on a hard roll.

A layered, no-bake dessert from Arkansas that is not made with possum but is named for its deceptive appearance. 

Potato chips are thin slices of potato fried until crisp and salted.

Potlikker is the savory broth left after cooking greens with pork, onions, and seasoning. It is smoky, salty, earthy, and so good people sop it up with cornbread.

An iconic Colorado comfort food, originating in Pueblo, consisting of an open-faced cheeseburger smothered in spicy, pork-based green chili. Typically served in a paper boat, it is topped with raw onions and shredded cheese and eaten with a fork and knife.

A Puka Dog is a Hawaiian-style hot dog tucked into a hollowed-out sweet bread bun and dressed with tropical relishes and garlic-lemon sauce. It is part hot dog, part island snack, and part delicious vacation stunt.

North Carolina pulled pork is slow-cooked pork, pulled or chopped, and dressed with a tangy vinegar-based sauce.

Ramps and potatoes are a West Virginia spring classic made by frying wild ramps with potatoes until the whole pan smells like garlic, onions, and mountain weather.

A popular American, creamy, and savory condiment made from a base of buttermilk, mayonnaise, and sour cream, blended with herbs like dill, parsley, and chives, along with garlic and onion.

Red slaw is Lexington-style barbecue slaw made with cabbage and a vinegar-ketchup barbecue dressing instead of mayonnaise.

A Maine Red Snapper is not a fish, it is a bright red hot dog with a natural casing that snaps when you bite it.

A Reuben is a grilled rye sandwich stacked with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing.

Rhode Island clam chowder is the clear-broth chowder: clams, potatoes, onions, pork, and clam liquor with no cream and no tomato.