10 state recipes

Italian walnut-garlic sauce with toasted walnuts, parsley, bread, and olive oil blended into thick paste: traditional Ligurian agliata tossed with your favorite pasta.

Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.

Coconut macaroons fit for the President of the United States.

Excellent. Several of our guests stated that they hate refried beans but after trying this dip they are converted. Great mix of flavors, I added a chipotle pepper in adobo sauce that was chopped and mixed into the refried beans. A perfect superbowl dip or great anytime you have a gathering.

A refreshing beverage. But remember sloe gin as the name states works slow.

This curry is a delicasy in the Indian state of Goa. It has plenty of coconut and some chilly which go very well with prawns.

A hot dog split open, stuffed with American cheese, wrapped in bacon, and deep-fried until it floats. Three ingredients. Zero restraint. State fair eating at its finest.

Old-school Texas chili con carne built on rehydrated ancho and pequin chiles, cubed beef, cumin, and oregano. No tomatoes, no beans, no shortcuts. Just pure chile-forward heat the way the Lone Star State intended.

An easy 2-ingredient Halloween punch: orange juice and lemon-lime soda for a fizzy, spooky-orange party drink. Kid-friendly, ready in minutes, and a blank slate for ghoulish garnishes.

French seafood stew (matelote) with canned salmon, prawns, mussels, white fish, and mushrooms simmered in cider-stock broth with basil and lemon: hearty mixed seafood soup.