Here Are Recipes for the Most Searched Dish From Every State—Plus DC

Earlier this month, to celebrate July 4, Google published a doodle that included the most-searched dish from every state from the last 12 months.

The doodle is worth looking at. It's essentially an interactive map that lets you click on each state to see which dishes home cooks are searching for the most—plus a list of the most-popular recipes for each of these meals. 

RELATED: 50 Recipes for the Most Iconic Food In Each State

Many are not too surprising (Marylanders like to make crab dip, natch). But some of the results are curious. Why do Utahans search so much for zucchini bread? And why aren't potatoes the most popular dish in Idaho?!

You may think you know what the home cooks in your state are making the most, but the list just might prove otherwise. Either way, we've dug through the list and found our healthy version of every state's most searched for recipe.

When it comes to delicious and healthy dishes that are popular in your home state, we've got you covered.

You hardly need a recipe to make a perfect broccoli salad—but we like a creamy dressing (slash the fat by combining canola mayo with Greek yogurt), toasted nuts for crunch, dried fruit for sweetness, and chopped bacon (because bacon!). Watch how to make Cranberry-Almond Broccoli Salad here. 

Take this recipe to the next level by putting fresh herbs and lemon slices under the fillets while you cook them in the oven to perfume the fish.

This rich, creamy twist on traditional savory rice gets an alluring Spanish accent from smoky cured chorizo and the unmistakable fragrance and flavor of saffron.

This recipe is ideal for a weekend, when you can check on the slow cooker after just a few hours; though you won't be able to leave the soup unattended all day, this still offers the benefit of hands-free, fuss-free cooking.

This simple quinoa meal is crowned with a soft-boiled egg; the nutrient-rich yolk creates its own creamy sauce. 

Spaghetti squash is a favorite ingredient for those seeking a lower-carb, gluten-free alternative to pasta. If you’ve cooked it before, you’ve likely cut it in half lengthwise to form two “boats.” Try this instead: Cut the squash into rings to preserve the length of the strands. See our step-by-step guide using the link below.

Mini quiches are quick, easy go-tos for breakfast, lunch, or dinner. Try chard, collards, or spinach and goat cheese, cheddar, or Swiss in this recipe.

For even cooking, look for a fillet that is about the same thickness throughout, or ask at the fish counter to trim off the tail end. While the salmon roasts, you can whisk together the Dijon mustard vinaigrette and add the salad ingredients to the bowl.

These light, tender crab cakes are ready in just 20 minutes, making them an easy, elegant main. Look for fresh lump crabmeat at the fish counter for a sweet, clean flavor. Serve with a salad of mixed greens and fennel.

Seaweed goes well beyond sushi; in ceviche, it gives a punch of savory crunch that balances that bright twang of lime and herbal fragrance of cilantro.

Traditional squash casserole can be a caloric pitfall at dinner—but creamy chickpeas add a nice hit of protein to this fast sautéed summer squash while the crispy breadcrumbs add great crispy texture. It's a healthier, deconstructed version of this Southern staple.

Traditional "shoyu" chicken relies on a heavy soy sauce-based glaze, which can lead to a bit of a salt bomb at dinner time. This recipe is an adaptation that uses the same flavor profile on skinned chicken wings.

Store-bought crêpes are a super-smart shortcut—look for them in the produce section of your grocery store. Mascarpone cheese makes an indulgent creamy filling, especially when stirred together with your favorite fruits.

View recipe: Tangy Mascarpone Crêpes and Honeyed Berries

Hello, Instant Pot! This slow-cooked stew comes together in just one pot and you can set it and forget it.

We have a lightened version of Indiana's favorite recipe for Halloween celebrations. Our two-bite treats are scary-simple to make and a ghoulishly good addition to your spread of haunted sweets.

Here, a classic beef burger—Iowa's favorite—takes some cues from the classic Vietnamese sandwich and cranks its flavor up to 10. We enjoy our burgers cooked to medium (140°F) for more juiciness, and we always purchase the meat from a trusted source.

These lamb, beet, and bulgur meatballs are a great example of using meat as a supporting player rather than the star and getting more veggies and whole grains into your diet. 

A traditional French pistou is a nut-free pesto, but the spinach pesto (or any refrigerated brand) is delicious here. Don't rinse the canned beans after draining; any remaining starches will help bring the soup together.

We call for all-purpose flour in the roux of this gumbo because whole-grain flours may burn in the pan and become too bitter. But in place of the usual white rice, this deeply spiced stew goes over convenient precooked brown rice.

A quick homemade caramel sauce that’s folded into fresh apple slices and baked in a whole-grain crust takes this classic pie to the next level. Crisp, sweet Fuji apples bake beautifully and will contrast the salty caramel. You can also use Cripps Pink or Honeycrisp apples.

Ditch the sodium-bomb seasoning packets and sour cream-and-mayonnaise–laden dip (which can pack a small meal’s worth of calories and sat fat into a single serving) for our homemade dip.

Earthy ground flaxseed and nutty-sweet almond flour join forces to create a super crisp gluten-free breading for a fish like haddock—though you can also use it on chicken too.

Classic goulash calls for heavy beef chuck, so we cut calories by 40% with tasty pork tenderloin—simmered until fork-tender in a cozy stew of tomatoes, beer, onion, and spices. A bit of bacon (just one slice) adds a nice salty kick the mix. A dollop of sour cream adds a creamy finish to this flavor-packed dish, served over a bed of warm, buttery egg noodles.

This twist on a classic sandwich swaps the sweet, barbecue-style sauce for a white sauce enriched with nutty Swiss cheese.

Go ahead and flag this recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup complimented with rice with a finishing garnish of smoky bacon. All the flavors of a classic taco soup without the guilt!

These smothered burger patties are a unanimous family favorite—easy, filling, and fun. Serve with speedy sides like frozen mashed potatoes and microwave-in-bag haricots verts (slender green beans).

The amount of chipotle we call for in this vegetarian-friendly chili yields a medium level of spice; use more or less to suit your family's taste.

The taco seasonings that one of our editor's makes from scratch are quite close to what you might find in a packet of taco mix, but it's a simple homemade blend of basic pantry spices, and it takes about three minutes to measure and stir up.

Adobo is a revered Filipino dish that calls for chicken (or pork) stewed in a soy and vinegar broth, which is then reduced to a glaze and served with rice. The marinade cooks down to an intensely flavored sauce that makes this dish irresistible. Many recipes call for sugar in the braising liquid, but we've omitted it to avoid added sugar.

Rhubarb's bracingly tart flavor pairs perfectly with sweet fruit in crisps and pies. Honeycrisp and Golden Delicious apples hold their shape well and won't get too mushy after baking. Brown sugar lends deep molasses flavor to the topping.

Many cooks only grill thick fish steaks because thin fillets break and fall into the fire. But a banana leaf solves the problem elegantly. It’s naturally nonstick, covers the rack, and lends subtle grassy sweetness to thinner fillets like flounder, snapper, tilapia, and sole, along with smoky grilled flavor.

Most pork posole recipes call for pork shoulder, but we use ground pork instead. Hominy is a hallmark of posole; find it canned in the Latin and Mexican foods section. This low-stress soup is great for serving a crowd and even better for leftovers the next day. If the soup thickens too much after being refrigerated overnight, stir in up to 3 tablespoons stock or water for every serving that is reheated.

This recipe is a play on chicken cordon bleu that's far easier to prepare. Instead of stuffing chicken breasts with jam and cheese, we broil cutlets until done and simply top them with ham, cheese, and a touch of jam. We also tested the dish with cheddar, which you could use in a pinch, but the nutty, tangy flavor of Havarti makes it feel more special.

If you’re unfamiliar with the term “snow cream,” it refers to an ice cream–like concoction made by using fresh snow from outside. Sounds...dangerous, right? So make "nice" cream instead! Our version takes on a smooth, creamy, soft-serve texture with the addition of a little coconut milk.

Our healthier take on a beach-side burger, these patties have a delectable seared crust but are juicy inside, especially if you use a screaming-hot cast-iron skillet.

This quick, easy gravy delivers rich flavor without any need for pan—it's also the basis for a vegetarian option if you decide to hold the sausage or any other protein. A little butter and flour whisked in at the end enriches both the taste and the texture.

These hamburger steaks deliver classic a meatloaf flavor with more glazy, crispy crust. A quick tomato gravy mimics a savory ketchup topping.

We've created a shortcut recipe for homemade teriyaki sauce that's ready in just a few minutes. This citrus-infused chicken teriyaki bowl tastes like takeout but comes in under 450 calories, and it's ready in less than an hour!

This delicious side dish is the perfect use of fresh asparagus. If you can find white asparagus, try using half white and half green. The white variety will need to boil a couple of minutes longer than the green.

Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini sauté instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken.

Chicken bog is best known as a stew-like mixture of roasted chicken and rice pilaf with a heavy (and often highly caloric) sauce. You can enjoy a lightened vegetarian version of this Southern classic with this rice pilaf dish that incorporates an onion confit.

A lot of America loves hamburgers! If you're looking for a vegetarian alternative, the food processor brings these meatless patties together in a flash. Another bonus? A new Harvard study found that those who regularly ate a healthy plant-based diet (like this burger) significantly lowered their risk of heart disease. Listen up, South Dakota!