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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.

	Featured Cook KjvLady Cooking Level: Expert Home Town: Manassas Park, Virginia, USA Living In: Bristol, Tennessee, USA
About me: I'm 56 yrs old,mother of three. I've been married to my best friend Jerry 40 yrs. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Julie R.

Cooking Level: Expert

Living In: Everett, Washington, USA

About me: I do not use mixes. I cook everything from "scratch". I enjoy the feeling of satisfaction that I derive from making/baking something that is new and different than what anyone h…
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tyler

Cooking Level: Professional

Living In: Weiser, Idaho, USA

About me: I live in weiser and my wife and I own THE LOFT resturant in Weiser

jckept

Cooking Level: Intermediate

Living In: Apple Valley, California, USA

About me: I am a mother of 2 awesome girls and have a wonderful husband. I have a In-home business and love to be able to stay home with my daughters. I love to cook for my family and fri…
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Newest Reviews

KELLOGG'S* RICE KRISPIES* White and Dark Chocolate Truffles

Reviewed on Jan. 5, 2009 by Miss1977

Good! White chocolate is easier to work with than semi-sweet, but both are delicious. I used more Krispies than it called for, especially when using semi- sweet chocolate for white chocolate.

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Shirley Temple II

Reviewed on Jan. 5, 2009 by AmyD

Had this as the non-alcoholic option for a game night this past Saturday and it was a big hit - it's also very pretty with the seperation of color before you mix it. I had a sip and thought it was very good, but than stuck to the Sangria Sangria recipe from this site!

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