All-Day Recipes

🥑 Leave the pit in your guacamole until serving.
The pit slows down oxidation, keeping the guacamole greener for longer.

🍲 Rhode Island Clam Chowder (Clear Broth)

Simmer 500g chopped quahog clams in 1 liter clam juice with 3 diced potatoes, 1 diced onion, 2 sliced celery stalks, 100g diced salt pork, and a sprig of thyme for 30 minutes. Do not add cream or tomatoes. Serve with oyster crackers and a sprinkle of black pepper.

Rhode Island chowder is the forgotten third style — clear broth, not creamy New England or red Manhattan. The briny, porky broth lets the clam flavor shine without any dairy masking it.

🥓 West Virginia Peanut Butter and Bacon Sandwich

Toast 2 slices of thick white bread. Spread 50g creamy peanut butter on one slice and 30g mayonnaise on the other (trust the process). Layer 4 crispy bacon strips and a drizzle of honey. Close the sandwich and press gently.

This Depression-era sandwich from coal mining country sounds strange but works — the salty bacon and sweet honey balance the rich peanut butter, while mayo adds moisture without overpowering. Still served in small-town diners across West Virginia.

🌮 South Dakota Indian Tacos (Wojapi Topping)

Make fry bread: mix 400g flour, 1 tbsp baking powder, 1 tsp salt, and 250g warm water. Knead, rest, flatten into 6 disks, and fry in hot oil until puffed and golden. For wojapi, simmer 200g chokecherries or blueberries with 100g sugar and 50ml water until thickened. Top fry bread with seasoned ground beef, then drizzle wojapi on top.

Wojapi is a traditional Lakota berry sauce — sweet, tart, and completely unexpected on a taco, but that's how they serve it on South Dakota reservations. The berry sauce cuts through the savory meat perfectly.