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The latest recipes, reviews, and food photos from Georgia home cooks.

Georgia

The southernmost of the original Thirteen Colonies, Georgia became the fourth state to be admitted into the Union in 1788. The state sits directly above Florida and is pinched between Alabama in the west and South Carolina to the east, leaving about a 100 mile strip of access to the Atlantic Ocean from Savannah in the north down to the border with Florida. Along the coast lies a stretch of coastal plains, marshlands, swamps, and Sea Islands that stretch into South Carolina and are known as the Lowcountry. Here, French and West African culinary traditions came together, resulting in a cuisine based on rice and the area's abundant seafood. Frogmore stew, for example, is a culinary creation credited to African-Americans of West African heritage known as the Gullah. If you use words like "goober" (for peanut) and "gumbo," you're speaking a bit of Gullah. Georgia produces more than 40 varieties of peach. Besides being the Peach State, Georgia is also renowned for its sweet Vidalia onions and peanuts. The rich-flavored pecan is another Georgian treat, particularly when converted into pies and pralines.

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Featured Cook Sara Cooking Level: Intermediate Home Town: Savannah, Georgia, USA Living In: Athens, Georgia, USA
About me: I recently got married and I am trying new things. I like to cook for my husband, but we keep getting stuck in the same old rut. I'm looking for new recipies and cooking styles! My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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Kathy H.

Home Town: Ringgold, Georgia, USA

About me: my motto: Never trust a skinny cook LOL

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Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Cooking Level: Expert

Home Town: Duluth, Georgia, USA

Living In: Spring, Texas, USA

About me: After losing 100 lbs. by changing my lifestyle and eating habits I really started paying omre attention to what I'm putting into my body. I love to cook and to have my family in t…
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Megan's Granola

Reviewed on Aug. 29, 2008 by chrismturner

This was a great and easy recipe. I love the nutritional value of the whole grains. This made a HUGE amount of granola, which I love! I would offer a couple of suggestions: First, stir in the vanilla to the syrup after it has come to a boil. Remember to take it off the heat and be careful of any splatter from the alcohol cooking off. This will help retain that yummy vanilla flavor. Second: Add the Cinnamon to the dry ingredients instead of the syrup. Don't be afraid to mix everything up in an oversized bowl with your hands before the hot syrup goes in, a great way to involve the kids in the kitchen . . . I used my 12 qt. stock pot. I love this on yogurt, as a cereal, or in cookies! It was so easy and forgiving. I also added shredded coconut for texture and flavor. Thanks for a great recipe!

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Bulgur Wheat with Dried Cranberries

Reviewed on Aug. 29, 2008 by BJ from GA

This recipe is wonderful. I used home made chicken stock, onions, a little garlic and parsley to balance the flavors. Bulgur is a high fiber, protein grain. Use it to replace rice or potatoes. B.J. Corpening

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