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USA

Stretching from sea to shining sea (and even beyond), the United States is an immense country with an amazing diversity of landscapes, climates, and regional cuisines. Across the regions, local ingredients offer tremendous variation -- some are indigenous (corn, squash, turkey) but a great many were introduced by new arrivals (wheat, pigs, cattle). Cuisines of the world rarely stand still; they are always evolving. This is perhaps particularly true in the United States, a nation of immigrants. As they moved across the land, settling down in new areas, their food traditions mingled. The local cuisines absorbed and incorporated the new, and together they evolved. Gradually, regional identification took shape, even as ethnic traditions held firm. The United States offers an embarrassment of culinary riches -- a smorgasbord of world cuisines, where the regional mingles with the international. There’s Tex-Mex in Toledo, Szechuan in Schenectady, barbecued ribs in Boston, Mongolian in Minneapolis, Buffalo wings in Boise…and on and on.

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	Featured Cook TexasJess Living In: Highland Village, Texas, USA
About me: I am a soon to be graduate of North Texas in Denton. I will have a BBA in Markeitng and a MA in Political Science. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Annelizabeth

Cooking Level: Professional

Living In: Manasquan, New Jersey, USA

About me: I am a diet-specific personal chef. I help people eat properly, change their diets to improve the quality of their lives through weightloss or daily eating & fitness habits to ass…
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James and Kabrina

Cooking Level: Expert

Home Town: Minden, Louisiana, USA

Living In: Fort Hood, Texas, USA

About me: We have been happily married for almost 5 years keep making home wherever the Army sends us. We are looking forward to sharing our cooking style and recipes with everyone!

sherryc

Cooking Level: Intermediate

Home Town: Parkersburg, West Virginia, USA

Living In: Elizabeth, West Virginia, USA

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Newest Reviews

Yogurt Cake

Reviewed on Jul. 8, 2008 by FOODCHICK23

This recipe turns out well time and time again. I usually don't have lemon yogurt on hand. I use it when I do, but normally I use plain yogurt and double the amount of lemon extract. It's a winner; thanks for posting.

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Old Fashioned Sugar Cookies II

Reviewed on Jul. 8, 2008 by Nici

A more than 5 star sugar cookie!! The dough was easy to work with (I made it beforehand and chilled it in the fridge until I needed it), and survived a pack of kids armed with cookie cutters. The flavor is superb- the heavy cream adds SO much flavor to these cookies. I substituted a couple of generous shakes of cinnamon (about a tsp.) for the mace. I would suggest whisking the egg in a bowl with the vanilla before adding- I cracked mine into the bowl, and the yolk took some mushing up to get it incorporated. This will be THE sugar cookie recipe we use from now on!

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