Food writer and award-winning editor Gabrielle Langholtz joins us to discuss her new book America: The Cookbook. She documents and celebrates America's diverse cuisine and food culture. Her compendium includes 800 home-cooking recipes for tasty and authentic American dishes including Pork Posole, Whoopie Pies and Korean Pancakes. 

Check out the following recipes from America: The Cookbook!

WHOOPIE PIES

States: Maine, Pennsylvania

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 8-9 large whoopie pies

This cake-like chocolate sandwich cookie started showing up in bakeries and lunchboxes in the 1920s, and both Maine and Pennsylvania claim it as their own. It gets its name from the reception it gets when it is served. A whoopie pie can be as big as a hamburger. Serve with a glass of cold milk.

INGREDIENTS

For the cakes:

• 2 cups (260 g) all-purpose (plain) flour
• ½ cup (40 g) unsweetened cocoa powder
• 1 teaspoon baking soda (bicarbonate of soda)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick (115 g) butter or ½ cup (115 g) solid vegetable shortening, at room temperature
• 1 cup (190 g) packed light brown sugar
• 1 egg
• 1 cup (240 ml) buttermilk
• 1 teaspoon pure vanilla extract

For the filling:

• 1 stick (115 g) butter or ½ cup (115 g) solid vegetable shortening, at room temperature
• 1 cup (120 g) powdered (icing) sugar
• 2 cups (190 g) marshmallow cream, such as Marshmallow Fluff
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

Position racks in the upper and lower thirds of the oven and preheat to 350°F (180°C/Gas Mark 4). Lightly grease two baking sheets or line with parchment paper.

For the cakes: In a medium bowl, sift the flour, cocoa powder, baking soda (bicarbonate of soda), baking powder, and salt. In a large bowl, with an electric mixer, cream the butter and brown sugar until light and fluffy. Reduce the speed and beat in the egg. On very low speed, alternately add the flour mixture and the buttermilk, beginning and ending with the flour. Beat in the vanilla.

Drop ¼ cup (60 ml) batter 2 inches (5 cm) apart on the baking sheets. Bake until the top springs back when lightly touched, 15–20 minutes, switching racks halfway through. Transfer the cakes to wire racks to cool.

Meanwhile, for the filling: In a bowl, with an electric mixer, whisk the butter with the powdered (icing) sugar until smooth. Beat in the fluff and vanilla.

To fill the cakes, turn half the cakes upside down (flat side up) and spread with the filling. Top with the remaining cakes.

PORK POSOLE

State: New Mexico

Preparation time: 20 minutes, plus overnight soaking time

Cooking time: 3 hour 25 minutes

Serves: 8

Dairy-free

This pork posole recipe is in the New Mexican style, using green chilies. The dish can also be made with red chilies. Posole, or hominy, is large-kernel white corn soaked in a lime solution (made from limestone), then dehydrated.

INGREDIENTS

• 1½ lb (680 g) dried posole
• 3 lb (1.4 kg) bone-in pork shoulder
• Salt and freshly ground black pepper
• Vegetable oil (optional)
• 7 whole cloves garlic
• 2 large onions, chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 12 Hatch green chilies, roasted and peeled (see page 86)
• ½ cup (20 g) chopped fresh cilantro (coriander), plus more for serving
• 2 tablespoons fresh lime juice
• Lime wedges and warm tortillas, for serving

INSTRUCTIONS

Rinse the posole until the water runs clear. Cover with cold water and soak for 8 hours or overnight.

If the pork is very fatty, trim some of the fat off, but leave enough to add flavor and richness to the stew.

Cut the pork into 2-inch (5 cm) chunks, leaving some meat on the bone. Season with salt and pepper. Heat a large cast-iron skillet or frying pan over medium-high heat, with a small amount of oil if necessary (there may be enough fat on the pork that it can brown in its own fat). When the pan is very hot, add the pork and brown, in batches if necessary, not crowding the pan. Add the bone to the pan and brown it too. Transfer the pork and bone into a large soup pot or slow cooker. Deglaze the pan with ½ cup (120 ml) water and add the scrapings to the pot. Drain the posole and add it to the pot. Add the garlic and onions and cover with 10 cups (2.4 liters) water. Bring to a boil.

Reduce the heat to a simmer (or set the slow cooker on low). Add the oregano, cumin, and cayenne. Cook until the pork and posole are very tender (the meat will have fallen off the bone), about 2½ hours (3 or more in the slow cooker).

Finely chop the chilies and add to the stew. Simmer for another 30 minutes. Add the cilantro (coriander) and lime juice. Season to taste with salt and pepper.

Serve in bowls, with chopped cilantro, lime wedges, and warm tortillas on the side.

OYSTER PO’ BOYS

State: Louisiana

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

This New Orleans–style sandwich owes its name to streetcar union members—the “poor boys” striking in 1929 to whom the Martin Brothers Coffee Stand and Restaurant provided large sandwiches for free. Fried oyster po’ boys remain the best known of the sandwiches, though at the annual Oak Street Po-Boy Festival in New Orleans, visitors can try shrimp, crawfish, catfish, soft-shell crab, and even schnitzel po’ boys.

INGREDIENTS

For the rémoulade:

• 1 cup (210 g) mayonnaise
• ½ cup (120 ml) sour cream
• 4 tablespoons roughly chopped cornichons
• 1 tablespoon Creole mustard
• 1 tablespoon Louisiana-style hot sauce, such as Crystal
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper

For the oysters:

• 36 shucked large oysters
• 2 cups (475 ml) buttermilk
• 2 tablespoons Louisiana-style hot sauce, such as Crystal
• Peanut (groundnut) or vegetable oil, for deep-frying
• 2 cups (260 g) cornmeal
• ½ cup (65 g) all-purpose (plain) flour
• 1½ tablespoons onion powder
• 1½ tablespoons garlic powder
• 1½ teaspoons smoked paprika
• Pinch of cayenne pepper
• Salt

For the sandwiches:

• 2 large hoagie/sub/po’ boy rolls (each about 12 inches/30 cm long)
• 2 cups (150 g) finely shredded iceberg lettuce
• 2 tomatoes, sliced
• Louisiana-style hot sauce, for serving (optional)

INSTRUCTIONS

For the rémoulade: In a medium bowl, combine the mayonnaise, sour cream, cornichons, mustard, hot sauce, parsley, and lemon juice. Season to taste with salt and pepper.

For the oysters: In a large bowl, soak the oysters in buttermilk and hot sauce for at least 20 minutes and up to 30 minutes.

Pour 3–4 inches (7.5–10 cm) oil into a large heavy pot or deep-fryer and heat to 375°F (190°C).

In a shallow dish, whisk together the cornmeal, flour, onion powder, garlic powder, smoked paprika, and cayenne. Drain the oysters and toss them in the seasoned cornmeal. Working in batches, fry the oysters until golden and crispy, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Season to taste with salt.

For the sandwiches: Split the rolls and spread each with ⅓ cup (120ml) rémoulade. Line with shredded lettuce and tomato slices. Top with fried oysters. Close the rolls and cut each sandwich into 2 pieces. Serve immediately, with the remaining rémoulade and hot sauce alongside, if desired.

KOREAN PANCAKES

State: California

Preparation time: 10 minutes

Cooking time: 40 minutes

Serves: 8

Dairy-free, Vegetarian

Los Angeles is home to the largest Korean-American community in the country. Serve these pancakes with a soy dipping sauce, if desired.

INGREDIENTS

• 1 cup (230 g) kimchi, finely chopped
• 2 eggs
• 3 tablespoons vegetable oil
• 1 cup (130 g) all-purpose (plain) flour
• 1 cup (160 g) rice flour
• ½ teaspoon salt
• 6 scallions (spring onions), thinly sliced
• 4 tablespoons chopped fresh chives
• 4 tablespoons chopped fresh cilantro (coriander)
• Soy sauce, for dipping

INSTRUCTIONS

Place the kimchi in a sieve and press to remove as much liquid as possible.

In a medium bowl, whisk together the eggs and 1 tablespoon of the oil until lightly beaten. Add both flours, the salt, and 1½ cups (355 ml) water and whisk to combine into a smooth batter. Stir in the kimchi, scallions (spring onions), chives, and cilantro (coriander).

Heat an 8-inch (20 cm) nonstick frying pan over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the bottom of the pan. Add one-fourth of the batter and spread to cover the entire bottom of the pan. Cook until the bottom is browned, about 5 minutes. Flip in one piece and cook an additional 5 minutes. Repeat with the remaining batter, using the remaining 1 tablespoon oil to grease the pan, as needed, between batches.

Cut the pancakes into wedges and serve.