Cuisine of the Midwestern United States
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
Minnesota potluck
Chicago-style deep dish pizza
Four-way Cincinnati chili
Pork packing in Cincinnati 1873
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
Harriet Beecher Stowe wrote in her 1869 novel Oldtown Folks, based on recollections of her childhood, that the variety of pies created by American housewives "attested the boundless fertility of the feminine mind".
Lemon buttermilk pie
Peanut butter pie with peanut butter cups and whipped topping
Slice of pumpkin pie with whipped cream