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New York

One of the original Thirteen Colonies, the Empire State borders on two Great Lakes, two Canadian provinces (Ontario and Quebec), and five states. Nothing exemplifies the American "melting pot" like New York City. Immigrants enriched New York with their culinary traditions. Jewish specialties like pastrami and all manner of Italian and Chinese dishes tantalized New Yorkers before gradually being absorbed into the culinary culture of the entire country. Russians, Puerto Ricans, Middle Easterners, Greeks -- the list of those who have added to the flavor of New York City spans the globe. Beyond New York City, rich agricultural land with diary and vegetable farms transitions into lakeside vineyards and orchards, rugged mountain country and the Great Appalachian Valley. New York State’s laudable wine country centers around the Finger Lakes, Long Island, Hudson Valley, and Lake Erie regions. Bagels were brought originally to Buffalo by Poles, where they met up with cream cheese, a New York creation. And, of course, Buffalo, New York, put the “Buffalo” in Buffalo wings.
 

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Lynne

Cooking Level: Expert

Living In: Bronx, New York, USA
About me:
 cooking brings some much peace to me. I have two boys and boy can they eat.

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Jordina

Cooking Level: Intermediate
Home Town: New York, New York, USA
About me: were a team effort, were both pretty sure that we are amazing cooks and we love to eat what we make.

Valerie_Nicole

Cooking Level: Intermediate
Home Town: Deer Park, New York, USA
Living In: Atlanta, Georgia, USA
About me: What can I say, I love and enjoy cooking. Started at 8 years old and continued on from there. Anyone can cook, it's all about your pallatte, and mostly the love you place in whate…
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Cooking4Life

Cooking Level: Expert
Home Town: Huntington Station, New York, USA
About me: I love to cook and am ALWAYS looking for new recipes. I practice martial arts and living a healthy lifestyle goes along with that. I love to hang out at home and there you'll find…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.

Jiffy Cinnamon Rolls

Reviewed on Aug. 19, 2008 by RDAYK
This is a quick alternative to yeast cinnamon rolls. It does not yield the same light flaky dough as with yeast, it's more like a biscuit. I used finely chopped walnuts since I don't like raisins. It's now my favorite quick roll recipe, good for unexpected company or for a Sunday breakfast. Delicious with a fresh cup of coffee.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Banana Crumb Muffins

Reviewed on Aug. 19, 2008 by RDAYK
I baked this in a loaf pan so I had to increase the baking time. It came out superb, lighter and fluffier than your typical banana bread. I reduced the sugar to 1/2 cup since I don't like overly sweet cakes. I also added a handful of mini chocolate chips and 1/2 cup chopped walnuts. Crumb toppping was exactly enough for the loaf. This is my new favorite banana cake recipe, it's a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.94 star rating.

Slow Cooker Adobo Chicken

Reviewed on Aug. 19, 2008 by soapscrubs
This was very, very good. I cooked it on low and set my slow cooker for eight hours but for some reason it didn't turn off when it was supposed to? I'm not sure what happened...this is the second time I've used my slow cooker I just got it. =X I used boneless skinless chicken breasts, as it was what I had on hand; I cut up about five of them. I cut the onion up in pretty big chunks but they were almost completely dissolved by the the time I stopped cooking, and the chicken was very moist and practically falling apart. The flavor was strong, and nice and tangy like I expected. I served it over white rice. Normally I get paranoid about cooking things too long but this was still perfect. I hope the leftovers keep well. Thank you for the recipe!
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