Ramen burger is a unique variety of a hamburger consisting of a meat patty that is sandwiched between two fried ramen noodle buns. The meat patty is typically slathered in shoyu sauce and topped with arugula and scallions. The dish was created by Keizo Shimamoto, a ramen blogger, who debuted it in 2013 in Brooklyn.
The ramen burger was so popular that it had been voted by Time Magazine as one of the 17 most influential burgers ever created.
OTHER VARIATIONS OF Burger
MOST ICONIC Ramen Burger
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Rhode Island's famous pizza strips come from the local bakeries, not pizza parlors, contrary to what people may think when they hear the name. It is a dish consisting of a thick, doughy base, similar to a focaccia, slathered with fresh tomato sauce, often with a hint of fresh herbs such as rosemary or basil.
There is no cheese in pizza strips, just a heavy, bright red tomato sauce, which is why the dish is sometimes called tomato bread. Pizza strips are baked in large baking trays, resulting in a thick crust. The dish is traditionally served at room temperature and is a common staple food at numerous kids' birthday parties and cookouts.
OTHER VARIATIONS OF Pizza
MOST ICONIC Pizza Strips
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Chicken riggies is an Italian-American pasta dish from the Utica area of New York. Most often, it consists of rigatoni pasta, hot or sweet peppers, chicken, and a spicy, flavorful cream and tomato sauce. Almost every Italian restaurant in the Utica area serves the dish.
Its story starts in the late 1970s at the Clinton House restaurant in Clinton, NY. The lawyers, doctors, and union workers would come in to play cards and eat the "riggie dish" with chicken, tomatoes, and cherry peppers, but without the sauce.
MOST ICONIC Chicken Riggies
View moreAmish pasta salad is a traditional dish originating from Pennsylvania Dutch Country, where the Amish people live and work. Although there are variations, the pasta salad is usually made with a combination of macaroni, scallions, bell peppers, hard-boiled eggs, and celery.
The ingredients are mixed and dressed with a mixture of mayonnaise, crème fraîche, mustard, sugar, white wine vinegar, celery seeds, salt, and pepper. Once all the ingredients have been coated with the dressing, the pasta salad is placed in the fridge to cool before serving.
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Glossy, red, and sweet, candied apples, also known as jelly apples, were invented in New Jersey in 1908, when William Kolb, a candy maker from Newark, made a syrup with melted sugar, red coloring agent, and cinnamon flavoring. He dipped some apples into the syrup and placed them on his shop's window display.
As the treats were priced at a nickel a piece, they spread to the Jersey Shore and were soon adopted by traveling circuses and numerous candy shops throughout the country. The best candied apples should pair the sweetness of their thin and shiny coating with a tart and crisp varieties of apples such as Gala, Granny Smith or McIntosh.
Maine baked beans is a traditional dish originating from the state of Maine. It is made with a combination of Maine dry beans (usually of the Yellow Eye variety), salt pork, sugar, molasses, mustard, onion, salt, and pepper. The beans are soaked overnight, then parboiled in the morning up to the point when their skins crack when blown upon.
The onion is cut and placed on the bottom of the pan, followed by beans and salt pork on top. A combination of other ingredients is then poured over the pork and beans. The whole pot is then placed in the oven and slowly baked, typically for 6 hours or more.
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Harvard beets is a classic American dish that's believed to have origins in Cambridge, Massachusetts due to its deep crimson color, which is also Harvard University's officially designated color since 1910. The dish is made with sliced beets that are cooked in a sweet-and-sour sauce consisting of butter, vinegar, sugar, water, cornstarch, salt, and pepper.
Once done, the beets are traditionally served hot as an accompaniment to pork chops, chicken, or steak.
A bulkie roll is a sandwich bun that is commonly found throughout New England. It is characterized by its petaled, rose-shape design. Although some people may confuse these sandwich buns with kaiser rolls, bulkies are not as sweet as them, and kaiser rolls are more commonly sprinkled with poppy seeds on top.
The word bulkie is derived from the Polish bulki, referring to a thick sandwich bun brought to the New England area by Polish immigrants in the early 20th century. Today, bulkie rolls are commonly used in sandwiches filled with roast beef, seafood cakes, ham, cheese, and vegetables, but they are also ideal as buns for hamburgers.
A chef's salad is a big salad that is usually served as a meal of its own. It consists of a variety of vegetables, hard-boiled eggs, cheese, and meats such as ham or turkey meat. The salad can be served with a variety of different dressings. No one can agree about the origins of chef's salad, so there are quite a few theories about its invention.
Some claim that it originated from salmagundi, a 17th-century dish consisting of anchovies, chopped meat, eggs, onions, and oil. Others claim that Cobb salad was the true inspiration, while most believe that chef's salad was created in the 1940s by Louis Diat, a chef at the Ritz-Carlton Hotel in New York City.
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A fluffernutter is a sandwich consisting of two slices of bread, one slice smeared with peanut butter, and the other with marshmallow fluff (a thick marshmallow cream spread). When the two slices are combined, the sandwich is ready. It is a school cafeteria staple and an extremely popular sandwich on its own throughout New England.
Marshmallow Fluff is actually a brand, invented in 1917 by entrepreneur Archibald Query, who sold it to candy makers H. Allen Durkee and Fred Mower. As it was invented in Massachusetts, it had also been proposed as the official state sandwich. Fluff is so popular that it even has its own day - National Fluffernutter Day, celebrated on October 8.
MOST ICONIC Fluffernutter
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “67 Worst Rated Northeastern American Foods” list until April 20, 2025, 12,409 ratings were recorded, of which 11,294 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.