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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

songie

Cooking Level: Beginning

Home Town: Jersey City, New Jersey, USA
About me:
 Currently, I am a full time undergraduate student double majoring in religion and sociology. I live with other full time college students and let's just say our refrigerator consists of mayo, bread, cold cuts, milk, soda, and chicken. I have dreamed of becoming a chef when I "grew up" but, alas, I found that money does make the world go round--thus, my intense preparation for the LSATs. I will enroll in the French Culinary Institute and learn the art of cooking there...after I start making a decent salary.

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Newest Cooks

Photo by Annelizabeth

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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Photo by James and Kabrina

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!
Photo by Allrecipes

sherryc

Cooking Level: Intermediate
Living In: Elizabeth, West Virginia, USA
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.

Mexican Corn on the Cob (Elote)

Reviewed on Jul. 4, 2008 by frosm (Jazz)
Great! Very genuine. I live on the Mexico/U.S.A. border and there are several "elote" vendors here. The most delicious ones are grilled of course! Chili powder, however, is a must and is very common here. Cumin powder added to the mayo makes it even closer to the south. Thanks for spreading the recipe. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.

Cheesy Potato Salad

Reviewed on Jul. 4, 2008 by dewdsblondie
I made this according to the recipe the first time I made this, and then made some changes the next time. Definitely leave out the sugar!! I added salt and pepper, a good amount of dill weed, some pickle juice (yeah sounds weird, but good!) and some paprika. I used a pound of real bacon, crumbled. I took it to a party today and it was devoured! Everyone loved it! I think I may try adding some finely chopped red onion next time too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Photo by L. Belle

Zucchini Walnut Bread

Reviewed on Jul. 4, 2008 by L. Belle
I love this bread, but I had to change it so I could eat it. People who take blood thinners, Warfarin, cannot eat very many green vegetables, so I had to peel the zucchini. I also changed the sugar. I used one cup of light brown sugar and one cup of white sugar. I replaced the one cup of raisins with another cup of zucchini. You're going to love this bread so give it a try.
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