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roadfood

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Putting on the Dog

Frankfurters covered in chili go by a wide range of regional names. In Plattsburgh, NY, they’re called Michigans. Go figure.
October 2006
magazine

Monster Hash

From haystacks to hoppel poppel, a cross-country tour of America’s best fried potatoes.
July 2006
magazine

Slicecapades

Connecticut has a storied pizza past, but while New Haven gets the attention, some of the best pies are found elsewhere.
June 2006
magazine

Oy! Canada

From pickles to gefilte fish, bagels to babka, Montreal is a paradise for lovers of Jewish food.
March 2006
magazine

Edible Kicks on Route 66

Chicken fried steak isn’t made with chicken, and one of Oklahoma’s best isn’t even made with steak.
February 2006
magazine

Popcornography

Sweet, salty, cheesy, crunchy, fluffy—can any other treat deliver so many addictive sensations in a single sinful handful?
December 2005
magazine

Big Pancake Country

Montana has wide-open spaces, majestic mountains, the wildest wildlife in the Lower 48, and really great flapjacks.
November 2005
magazine

Speaking Frankly

The straightforward food you’ll find in Maine’s old-time diners perfectly reflects the forthright Down East character.
October 2005
magazine

Hot Licks, Delta-Style

We went down to the crossroads, dusted our broom, and found a few new contenders for the Roadfood Hall of Fame.
September 2005
magazine

Lean Greens

Everyone knows that the South is hog heaven, but on a recent visit to the Bluff City, it was the vegetarian dishes that stole the show.
July 2005
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