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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.

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Featured Cook Emy Cooking Level: Beginning Home Town: Albuquerque, New Mexico, USA
About me: I'm an Army wife with 2 kids. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

DYANNA11

Cooking Level: Intermediate

Home Town: Rosemead, California, USA

Living In: San Diego, California, USA

Dara Dodson-Cook

Cooking Level: Intermediate

Home Town: Colleyville, Texas, USA

Living In: The Woodlands, Texas, USA

Oh, yummers

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

About me: Recent UVa chemistry grad, now working in a lab. I went on a cooking hiatus in college, but now I'm back and ready to try new recipes. Here's hoping AR inspires me to cook more …
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Newest Reviews

French Breakfast Muffins

Reviewed on Nov. 15, 2009 by Shiloh

I'll definitely make this recipe again! I substituted cinnamon for the nutmeg (didn't have any nutmeg), a little bit of vanilla, and used 3/4 cup sugar because I actually intended to use the recipe for cupcakes. I got 9 nice sized muffins/cupcakes from the recipe. We tried them both with vanilla frosting ("cupcake style") and with the butter and cinnamon sugar ("muffin style") and loved them both ways. I would consider adding raisins or blueberries or something to make different kinds of muffins, but the base recipe is really delicious! Oh and we've named them Mupcakes because they're kind of muffins and kind of cupcakes.

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Pumpkin French Toast

Reviewed on Nov. 14, 2009 by Katy

Delicious! We doubled the pumpkin puree and still found the pumpkin taste to be pretty subtle. I would not increase the pumpkin past 1/2 cup or the egg mixture may lose its consistency. I added a splash of vanilla extract (personal taste). Using Texas Toast, this recipe made 6 slices = 3 servings. Either add 2 t. sugar or serve with powdered sugar or syrup. This was fantastic, we'll make it again.

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