1. Hoppin' John, American South
A major New Year's food tradition in the American South, Hoppin' John is a dish of pork-flavored field peas or black-eyed peas (symbolizing coins) and rice, frequently served with collards or other cooked greens (as they're the color of money) and cornbread (the color of gold). The dish is said to bring good luck in the new year.
Different folklore traces the history and the name of this meal, but the current dish has its roots in African and West Indian traditions and was most likely brought over by slaves to North America. A recipe for Hoppin' John appears as early as 1847 in Sarah Rutledge's "The Carolina Housewife" and has been reinterpreted over the centuries by home and professional chefs.
The dish reportedly got its name in Charleston, South Carolina, and it is a veritable staple of Lowcountry cooking. So this is as good a place as any to eat it.
Husk, the acclaimed restaurant of chef Sean Brock, often serves Hoppin' John, as does Charleston institution Hominy Grill.