Route 66 Recipes: A Culinary Cruise Along the Mother Road

Cook up iconic dishes from all along Route 66 in the comfort of your own kitchen.

Fuel up with the "world's best" coffee and donut holes at Lou Mitchell's in downtown Chicago and then cruise into Doc's Soda Fountain in Girard for a fizzy Green River phosphate. The tiger stripe fudge in Uranus, Missouri, doesn't disappoint, but you best save room for the Big Texan seventy-two-ounce steak challenge in Amarillo. Bop into Midpoint Café in Adrian for a slice of ugly crust pie and then ready yourself for a fiesta of flavors in New Mexico, from prickly pear margaritas to poblanos rellenos. Arizona's Hualapai Lodge serves up piñon stew, rich with tradition, just like the comforting bowl of chili you can dig into at Barney's Beanery in Santa Monica, the end of the road.

Author Amy Bizzarri serves up recipes--each paired with a side of history--that capture the essence of the classic diners, cozy chili parlors, welcoming inns, old-school soda shops, tasty burger joints, and unforgettable dive bars that have fueled generations of travelers.

Amy Bizzarri is a Chicago-based writer who lives in a circa 1900 home. She's authored four books focused on Chicago history, but her experiences don't stop there. She's a teacher, tour guide, and certified wine expert. She also loves to re-create historic recipes. When Amy isn't home baking or curled up on the sofa reading a book with her dog, Gizmo, and cat, Tigey Boy, she's likely traveling the world. She's come face to face with gorillas while hiking Uganda's Bwindi Impenetrable Forest, helped build a school in Mali, and is a proud mermaid graduate of the Weeki Wachee Mermaid School in Florida. Follow Amy as she wanders the world (instagram.com/amybizzarri).