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South America

South America runs for 4,750 miles from the Caribbean Sea to the tip of Tierra del Fuego. There is incredible diversity in the cuisines of South America. Native cultures ran up against European colonization; African slaves and laborers from China and India worked the fields. Food and traditions were exchanged and cuisines forever altered. The northern countries inspiration came from the Caribbean. Brazilian food was shaped by Portuguese, African, and Indian traditions. Spain and Italy were most influential on Argentina, where local wines are an important part of meals. The Pampas region of Argentina is home to the cattle industry and the legendary gaucho. On the Pacific side of the Andes lie Chile’s vineyards. To the north, Peru, which gave the world potatoes, continues to cultivate dozens of varieties. Seafood is an important part of South American cuisines, from ceviche to whole fish braised in banana leaves, from salt cod to sea turtle soup.

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Featured Cook

CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

Living In: Mount Airy, North Carolina, USA

About me:
I'm married to a great guy - Bryan - and we have 3 gorgeous girls - Katherine, Emilee and Olivia, ages 5, 3, and 2. I love to cook! I am always trying new recipes. It's like a hobby for me. I like to try not only new recipes, but new tastes. Thankfully, my husband is more than willing to be my guinea pig.

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Newest Cooks

DearMissAndrea

Cooking Level: Beginning

Home Town: São Paulo, São Paulo, Brazil

Living In: Glendale, California, USA

About me: I am a young cook at beginner's level, who just got into this wonderful hobby of cooking!

M3Li

Cooking Level: Intermediate

Living In: Lawrenceville, Georgia, USA

About me: I'm 19 years old, attending college. My major is Registered Nursing. I've been cooking since I was about 10 years old. I slacked off a bit during High School, but I'm getting back…
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PamH

Cooking Level: Intermediate

About me: I'm a stay at home mom who started cooking when I got married 4 years ago. I've since moved to Peru and had to improvise on many things, but this website has saved me many times.

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Newest Reviews

Toads in the Hole I

Reviewed on Nov. 21, 2009 by newheart x Mr.Max

Thanks CJO for this recipe. I LOVED IT and I had no problems with ... I added onion and garlic powder, salt and black pepper and 1/4 cup of Parmezan Cheese and WOW. .. Thanks for sharing and I will make it again ... tomorrow for my DIL and for TGiving (next day) Breakfast.

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Creamy Onion Gravy

Reviewed on Nov. 21, 2009 by newheart x Mr.Max

Thanks ILOVEDOSAVE for this recipe. I used all ingredients and your measurement for them to do the dish but I changed the order to have the gravy done :first I sauteed the onions in the olive oil until traslucent and then in the same bowl I dissolved the APF in the buttermilk, water, salt, pepper and garlic powder, mixed well and finish the cooking in the same pan I had the onions done. I loved it. I used this gravy with the Recipe " Toads in The Hole I ' from this site and was ... WOW ... DELICIOUS! Thanks for sharing and I will make it again. :0)

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Red Velvet Cake III

Reviewed on Nov. 21, 2009 by Nandabear

I made these for my daughter's birthday and they were very good. I added one extra tbs of cocoa powder and 1 tsp vanilla since some of the others had mentioned a lack of flavor. They were light, moist and delicious. The icing was good too and not too sweet.

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