The Waldorf Salad

A Waldorf salad is a salad consisting of fine sliced (or julienned) apple and celery, chopped walnuts, mayonnaise or a mayonnaise-based dressing. It was first created around 1893 at the Waldorf Hotel in New York City (the precursor of the Waldorf-Astoria Hotel which opened in 1931). Although Oscar Tschirky, who was the maître d'hôtel is usually given credit for creating the recipe, there are conflicting stories about who actually created the salad. Oscar Tschirky also claimed credit for several other dishes served at the Waldorf, including Eggs Benedict. In 1896, the Waldorf salad appeared in "The Cook Book by 'Oscar of the Waldorf'". It is traditionally served on lettuce. Dried fruit is often added, usually chopped dates or raisins.

PB & J

Peanut Butter and Jelly is a sandwich that includes a layer of peanut butter and either jelly or jam on bread, commonly between two slices. Jars of pre-mixed peanut butter and jelly are commercially available for making these sandwiches. It appears to have been invented by GI’s during World War II. The sandwich has the advantage that it does not contain any perishable ingredients, so it does not require refrigeration in hot weather, making it suitable for lunch bags. The peanut butter and jelly sandwich is very popular with both adults and children in the US and Canada. A 2002 survey showed the average American will have eaten 1,500 of the sandwiches before graduating from high school.

General Tso’s Chicken

General Tso's Chicken is a sweet and spicy deep-fried Hunan Chinese dish that is popularly served in American and Canadian Chinese restaurants. The origins of the dish are relatively unknown. How the dish became associated with a General Tso is also unclear. One theory is that the dish was a classic specialty from the Hunan province, invented by General Tso's wife and served for him and his officers upon every military victory, although this theory is generally considered to be a tall tale. Many sources now believe that it was not invented in the Hunan province, as Hunan cuisine is traditionally very spicy, not sweet. Instead, the dish is believed to have been introduced in New York City in the early 1970’s as an example of Hunan and Szechuan-style cooking. The dish was first mentioned in The New York Times in 1977. Peng's Restaurant on East 44th Street in New York City claims that it was the first restaurant in the city to serve General Tso's Chicken.