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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 Laura S. Cooking Level: Intermediate Living In: Round Rock, Texas, USA
About me: I decided it was time to lead my family through a lifestyle change and start eating healthier. I absolutely love this website and how easy and organized it is. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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DYANNA11

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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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Beef Barley Vegetable Soup

Reviewed on Nov. 20, 2009 by M. Howland

I've held off on rating this for awhile because I always think I'll make it as written one day, but I just love using this for leftover beef cuts. Steaks and roasts, if I have at least a pound and a half of cooked beef I cube it up and follow the recipe as-written, throwing the bay leaf and barley into the mix and cooking until the barley is done. Like all my soups I do saute the veggies, I really miss the flavor notes that provides when I don't. I typically use broth, adding whatever juice or gravy my leftovers might have. This is probably the best and most impressive leftover-utilizing recipe I use. Thanks very much for sharing.

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2-Step Skillet Chicken Broccoli Divan

Reviewed on Nov. 20, 2009 by M. Howland

Super delicious, and it really does just take 20 minutes. I was looking at different Chicken Broccoli Divan recipes and settled on this one because it had fresh broccoli and uncooked chicken (what I had) and was stovetop. Because I was looking around I misread this recipe and used a can of cheese broccoli soup: we liked it, I could see using chicken if I wanted lots of cheese on top or more chicken flavor to fit whatever sides I was serving with it. Using broccoli cheese we didn't feel it even needed shredded cheese on top. I followed the milk portion as stated and thought it made plenty sauce. I might even use sour cream instead to make it super creamy, but this recipe needs no changes to be wonderful. I felt like I needed a zip this particular evening so I added some red pepper flakes: purely preference. This is what I'll make for lean protein and veggies alongside say, sinfully rich mac and cheese: thanks for sharing :)

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