Foods simonele Wants to Try

A uniquely Texan take on Chartreuse.

This sweet, slender eggplant grows only in a Greek valley.

The modest root vegetable makes a potent liquor in Wildschönau, Austria.

This rare, distinguished North Carolina melon once fed presidents and kings.

On an island’s moon-like terrain, grapevines creep out of ashen volcanic soil and create extraordinary elixirs.

In the city of Potosí, a steamy soup bubbles from the heat of volcanic rocks.

Pennsylvanians come out in droves for this pre-Lent delicacy.

These rare traditional dumplings are as big as a plate.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

This pink cake celebrates a long-ago football victory.

This traditional drink is made with a little-known variety of cacao.

These condensed-milk sweets come from a picturesque hill town.

This sweet spud is neither made with tubers, nor of Irish origin.

A Depression-era patty filler paved the way for an Oklahoma favorite.

These eerily bone-like candies come with bumpy “joints” of nuts and chocolate “marrow” inside.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

Once a year, communities on the tiny island gather to preserve the art of making licorice-flavored apple butter.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

This tangy East Coast spread is becoming increasingly hard to find.

A spirit that toasts a time when proofing your liquor meant setting it aflame.

A now-archaic Scottish breakfast paved the way for this popular dessert.

A motel restaurant in a tiny Utah town bakes this sweet and sour treat.

Bred by members of the Cherokee Nation, this heirloom American squash gets sweeter in storage.

The ocean-scented brew pays homage to an old Scottish style.