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Atlantic South

The Atlantic South stretches from Delaware all the way down to southern Florida. The modern culinary history of this sub-region stretches back to 1565, when Spaniards waded ashore to establish the first European colony in America at Saint Augustine, Florida. The Spanish introduced pigs and peaches into the Americas. Centuries later, pork barbecue rules the South and peaches command the orchards of Georgia and South Carolina. Seafood is on the menu all along the Atlantic South, from the blue crab of the Chesapeake Bay to the conch fritters of Key West. Rice once dominated the Lowcountry of South Carolina and Georgia. Though the industry has long since died out, the rice-based dishes that grew up here, like Hoppin’ John, remain.

	Featured Cook Lynsey Tapp Cooking Level: Intermediate Home Town: Reisterstown, Maryland, USA Living In: Hampstead, Maryland, USA
About me: I am a 28yo mother of 2 children. My husband loves to cook so I have to share my kitchen on a regular basis. We have been married almost 6yrs. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »