NY Style Coffee Cake typically comes with a thick rich crumb topping and one of the most famous brands is Drake’s Coffee Cakes. Newman E. Drake baked his first pound cake in Brooklyn in 1888 and sold them by the slice. Drake’s popularity grew and the Drake’s brand with it, supplying such favorites as Devil Dogs, Yankee Doodles and Ring Dings.
In New York City and New England, Drake's products came to rival national brand Hostess. Largely unknown outside of these areas until the 1990s, the Drake's product line received national exposure on the sitcom Seinfeld, most notably in the episode "The Suicide" in 1992. Later in 1990s television talk show host Rosie O'Donnell professed a fondness for them, sharing the cakes with her audience members on The Rosie O'Donnell Show.
In the Deep South, spoonbreads are our version of bread puddings and Yorkshire pudding and other European pudding-esque breads. Referred to as “spoonbreads” for their gooey texture, consistency, and easy enjoyment with a spoon, these quick and easy delights have arisen from surplus and derelict circumstances alike – too many squash to eat at once or not enough of this and that to make a complete recipe!
Now and then I have a craving for red meat. And when that craving comes
I want a meal that's fast and easy to make. Steak au poivre is my
answer. It's a French-restaurant favorite. I don't think there's anyone
out there who can dispute that. It's one of my absolute favorite dishes
and I almost always order it if I see it on a menu. But it's so simple
to make at home when I feel like staying in. It's quickly cooked in a
pan followed by a luxurious sauce that includes brandy and white wine.
This recipe can be made for a quiet romantic dinner for two or even
doubled or tripled for an elegant dinner party.
. I like to press the steaks into the crushed black pepper for optimal adhesion. For a steak that's beautifully pink inside, a 2-minute cook time per side is ideal. 
When I think of casseroles, I imagine layers and layers of meats and
vegetables slowly cooking together until fork tender. Baeckeoffe is
that casserole; it beats all other casseroles. Beef, lamb, and pork are
combined with onions, leeks, and carrots, then drowned in wine, and
slowly braised for hours in the oven until just perfect. Baeckeoffe,
which translates to baker's oven, originates from Alsace, France, a
region that has changed hands many times between France and Germany. In
many ways, especially gastronomically, it maintains a German identity.
Here you will find beer, sausages, sauerkraut, and vineyards growing
typical German grapes like Riesling and Gewürztraminer. Many dishes are
specific to this region, Baeckeoffe being one of its most famous
traditional foods.
From the LA Times