27 essential Western dishes

Taste local flavor in every bite of these star recipes that define the West

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Cioppino
Photo by Annabelle Breakey

Cioppino

In the 1800s, San Francisco’s Italian fishermen cooked up their leftover catch in a vegetable purée, as they had in Genoa. Over time, Sicilians replaced the Genoese on fishing boats, and cioppino acquired its tomatoes. Today, it’s no longer a poor man’s dish but a sumptuous stew, brimming with shellfish and chunks of fish.

Recipe: Cioppino

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