Foods Diana Hubbell Has Tried

A decadent blend of coffee, whipped egg, and butter have made this wartime invention a modern-day favorite.

This cocktail is a New York City summertime staple, albeit an illegal one.

Roadside vendors in the Deep South soften fresh goobers with bubbling brine.

A crispy cookie from South Carolina, first introduced during the slave trade.

This once-ubiquitous fusion dish is fading into obscurity.

The briny “asparagus of the sea” grows along coasts around the world.

The first American doughnut chain used spuds.

The sweet and creamy “eggfruit” makes a great nog.

In Houston, Vietnamese chefs offer a unique take on the “mud bug.”

Vermont's version of soft serve celebrates their local dairy and maple industries.

It takes patience and skill to harvest these delicious bivalves.

Kentucky's melt-in-your-mouth treats date back to the 1800s.

Artichokes form the backbone of this vegetal liqueur.

Brewers freeze their beer to make this high-octane, sweet style.

In this Dutch holiday tradition, Sinterklaas leaves good children sweet pieces of the alphabet inside their shoes.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Folding and deep-frying pies is a beloved Neapolitan tradition.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

These sweet hands come with stories of triumph and brutality.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

A cocktail that originated in a British officers’ club in erstwhile Burma now has fans across the world.

These salted, pickled plums are an ancient Japanese hangover cure.

With a squeeze of lemon, this plant can turn any drink into a color-changing mood ring.

A ritual that showcases the beauty of the present moment.