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  • German Potato Salad

    German Potato Salad

    German-style potato salad is often warm and vinegar-based, with bacon, onion, and a tangy dressing.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Warm German Potato Salad

    German-style potato salad is often warm and vinegar-based, with bacon, onion, and a tangy dressing.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 pounds potatoes
    • 6 slices bacon, chopped
    • 1 small onion, diced
    • 1/3 cup apple cider vinegar
    • 2 tablespoons sugar
    • 1 tablespoon mustard
    • 1/2 teaspoon salt
    • Black pepper
    • Parsley

    Method
     

    Instructions
    1. Boil potatoes until tender. Slice while warm.
    2. Cook bacon until crisp. Remove bacon and cook onion in drippings.
    3. Add vinegar, sugar, mustard, salt, and pepper. Simmer briefly.
    4. Pour warm dressing over potatoes. Add bacon and parsley.
    5. Serve warm or room temperature.

    Notes

    • Waxy potatoes hold their shape best.

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  • Soft Pennsylvania-Style Pretzels

    Soft Pennsylvania-Style Pretzels

    Pennsylvania is pretzel country. These soft pretzels are chewy, salty, and best eaten warm.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Soft Pennsylvania-Style Pretzels

    Pennsylvania is pretzel country. These soft pretzels are chewy, salty, and best eaten warm.
    Print Recipe Pin Recipe
    Total Time 1 hour 30 minutes
    Servings: 8 pretzels
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 cups warm water
    • 1 packet yeast
    • 1 tablespoon sugar
    • 4 cups flour
    • 1 teaspoon salt
    • 1/4 cup baking soda
    • 1 egg, beaten
    • Coarse salt

    Method
     

    Instructions
    1. Dissolve yeast and sugar in warm water. Mix with flour and salt to make dough. Knead and rise until doubled.
    2. Divide into 8 pieces and shape pretzels.
    3. Boil briefly in water mixed with baking soda.
    4. Brush with egg and sprinkle with coarse salt.
    5. Bake at 425 degrees until deep golden, 12 to 15 minutes.

    Notes

    • Serve with mustard or cheese dip.

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  • Crisp Fried Scrapple

    Crisp Fried Scrapple

    Scrapple is more eastern and central Pennsylvania Dutch than Pittsburgh, but it remains part of Pennsylvania food heritage. The trick is a crisp crust.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Crisp Fried Scrapple

    Scrapple is more eastern and central Pennsylvania Dutch than Pittsburgh, but it remains part of Pennsylvania food heritage. The trick is a crisp crust.
    Print Recipe Pin Recipe
    Total Time 20 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound prepared scrapple
    • Flour for dusting, optional
    • Oil or butter for frying
    • Maple syrup, ketchup, or eggs for serving

    Method
     

    Instructions
    1. Slice scrapple 1/4 to 1/2 inch thick.
    2. Dust lightly with flour if desired.
    3. Fry in a hot skillet with a little oil or butter until deeply browned and crisp on both sides.
    4. Drain briefly and serve hot.

    Notes

    • Do not move slices too soon; let the crust set.

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  • Corned Beef and Cabbage Dinner

    Corned Beef and Cabbage Dinner

    Corned beef and cabbage is Irish-American more than old-country Irish, but it became a major immigrant food tradition in the United States.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Corned Beef and Cabbage Dinner

    Corned beef and cabbage is Irish-American more than old-country Irish, but it became a major immigrant food tradition in the United States.
    Print Recipe Pin Recipe
    Total Time 3 hours
    Servings: 6 to 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 to 4 pounds corned beef brisket
    • Spice packet or 1 tablespoon pickling spice
    • 10 small potatoes
    • 4 carrots, cut up
    • 1 head cabbage, cut into wedges

    Method
     

    Instructions
    1. Place corned beef in a large pot and cover with water. Add spices.
    2. Simmer gently until tender, about 2 1/2 hours.
    3. Add potatoes and carrots and cook until nearly tender.
    4. Add cabbage wedges and cook 15 to 20 minutes.
    5. Slice beef across the grain and serve with vegetables.

    Notes

    • Serve with mustard or horseradish sauce.

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  • Irish Stew with Beef or Lamb

    Irish Stew with Beef or Lamb

    Traditional Irish stew often uses lamb or mutton, while many American kitchens use beef. Either way, potatoes, carrots, and onions make it hearty.

    Crisp Potato Pancakes with Sour Cream or Applesauce

    Irish Stew with Beef or Lamb

    Traditional Irish stew often uses lamb or mutton, while many American kitchens use beef. Either way, potatoes, carrots, and onions make it hearty.
    Print Recipe Pin Recipe
    Total Time 2 hours
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 pounds lamb or beef stew meat
    • Salt and pepper
    • 2 tablespoons flour
    • 2 tablespoons oil
    • 1 onion, chopped
    • 4 carrots, sliced
    • 4 potatoes, cubed
    • 5 cups beef or chicken broth
    • 1 teaspoon thyme

    Method
     

    Instructions
    1. Season meat and dust with flour. Brown in oil.
    2. Add onion and cook 3 minutes.
    3. Add broth and thyme. Simmer until meat is nearly tender, about 1 hour.
    4. Add carrots and potatoes. Cook until vegetables are tender.
    5. Season to taste and serve hot.

    Notes

    • For a thicker stew, mash a few potatoes into the broth.

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  • Coal Country Pepperoni Rolls

    Coal Country Pepperoni Rolls

    Pepperoni rolls are strongly associated with West Virginia, but they are familiar across coal and steel country, including southwestern Pennsylvania.

    Coal Country Pepperoni Rolls

    Pepperoni rolls are strongly associated with West Virginia, but they are familiar across coal and steel country, including southwestern Pennsylvania.
    Print Recipe Pin Recipe
    Total Time 1 hour 45 minutes
    Servings: 12 rolls
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound pizza dough
    • 36 pepperoni slices or 12 pepperoni sticks
    • 1 cup shredded mozzarella, optional
    • 2 tablespoons melted butter
    • 1/2 teaspoon garlic powder

    Method
     

    Instructions
    1. Divide dough into 12 pieces and flatten each piece.
    2. Add pepperoni and cheese if using. Pinch dough closed around filling.
    3. Place seam-side down on a baking sheet and let rise 30 minutes.
    4. Bake at 375 degrees until golden, 18 to 22 minutes.
    5. Brush with melted butter mixed with garlic powder.

    Notes

    • Good warm or room temperature.

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  • Eastern North Carolina Chopped Barbecue with Vinegar-Pepper Sauce

    Eastern North Carolina Chopped Barbecue with Vinegar-Pepper Sauce

    Eastern North Carolina barbecue is all about tender chopped pork and a sharp vinegar-pepper sauce. This home-kitchen version uses pork shoulder so readers can make the flavor without cooking a whole hog.

    Pulled Pork

    Eastern North Carolina Chopped Barbecue with Vinegar-Pepper Sauce

    Eastern North Carolina barbecue is all about tender chopped pork and a sharp vinegar-pepper sauce. This home-kitchen version uses pork shoulder so readers can make the flavor without cooking a whole hog.
    Print Recipe Pin Recipe
    Total Time 5 hours
    Servings: 8 to 10 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 5 to 6 pounds bone-in pork shoulder or Boston butt
    • 2 tablespoons kosher salt
    • 1 tablespoon black pepper
    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 cup apple cider vinegar
    • 1/2 cup white vinegar
    • 1 tablespoon crushed red pepper flakes
    • 1 teaspoon hot sauce, optional
    • 1 teaspoon sugar, optional
    • Soft buns or cornbread for serving

    Method
     

    Instructions
    1. Heat oven to 300 degrees. Pat pork dry and season all over with salt, black pepper, paprika, and garlic powder.
    2. Place pork in a roasting pan, cover tightly with foil, and roast until very tender, about 4 to 5 hours.
    3. While pork cooks, stir together apple cider vinegar, white vinegar, red pepper flakes, hot sauce, and sugar if using. Let stand at least 30 minutes.
    4. When pork is tender, rest 20 minutes. Pull meat from the bone, discard excess fat, and chop the meat.
    5. Moisten chopped pork with pan juices and vinegar-pepper sauce to taste. Serve warm.

    Notes

    • For a smokier flavor, cook on a smoker or grill over indirect heat.
    • Serve with barbecue slaw, boiled potatoes, hushpuppies, or cornbread.

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