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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 GivingTree Cooking Level: Expert Living In: Memphis, Tennessee, USA
About me: I'm a stay-home-mom of three kids who inhale all the food in the house in a matter of minutes. Wal-Mart is my second home (if it ain't at walmart, you don't need it!). I do calligraphy for wedding invitations. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

StarDesignLady

Cooking Level: Expert

Living In: Newberry Springs, California, USA

About me: Divorced Christian lady. Man cook wanted to be husband and help mate, date first. I love God, worship service, praise & worship music, honesty, graphic designing (I have a Mostly …
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Sarah Jack

Cooking Level: Expert

Home Town: Norfolk, Nebraska, USA

About me: I'm a proud wife and mother. I enjoy cooking for my family and friends.

mellowmama

Cooking Level: Intermediate

Home Town: Colville, Washington, USA

About me: i work full time, homeschool my kids, am a sports mom, and still try to find time to curl up with a good book (not so often anymore)

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Newest Reviews

Amish Meatloaf

Reviewed on Aug. 27, 2008 by Caroline C

I made this as written, warning Husband that other reviewers had found it too sweet. As someone who douses his breakfast bacon and sausage with maple syrup, he said he didn't mind. Of course, it turned out that it was indeed a touch too sweet for him (I personally couldn't eat more than half a mouthful). I'm gonna scrape the sauce topping off, and make it into sandwiches tomorrow. Other than the sweetness issue, this is a good recipe - the loaf held together nicely, and had a good general flavor.

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Perfect Lemon Curd

Reviewed on Aug. 26, 2008 by SunnyByrd

I love lemon curd and have ever made it at home because I thought it would be too much trouble. Totally easy and came out perfectly (hence the name, I guess). Thanks!

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20 users found this review helpful

Lemon Icebox Pie III

Reviewed on Aug. 26, 2008 by ROSES7184

This recipe is fabulous! The pie comes out beautiful and so tasty. I used the zest and juice of 3 lemons and it turned out great. Just enough tartness to offset the sweetness of the cream cheese and condensed milk. A hint? Keep it in the freezer for a while before you eat it, makes it even more refreshing!