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Tennessee

Tennessee touches on eight other states. Only Missouri (itself a border state with Tennessee) makes contact with as many states. The name Tennessee comes from the name of a Cherokee settlement, Tanase. The origin of Tennessee’s nickname, the Volunteer State, goes back to the War of 1812, when Tennessean volunteers fought to defend the lower Mississippi against British invasion. Around the time of the American Civil War, Tennessee was known as the Hog and Hominy State. The nickname faded away, but pork and corn remain important in Tennessee today. Corn feeds Tennessee’s famous whiskey production. Country-cured ham and red-eye gravy (made with coffee and served with biscuits or grits) remains a classic. Memphis is one of America’s great barbecue capitals (where pork has primacy). The Memphis in May festival features the World Championship Barbecue Cooking Contest. Historically, the cuisine of Tennessee divided up like the terrain. In the eastern hill country, game meats were popular. In the center and west, between Nashville and Memphis, the cuisine often reflected the plantation style of cooking and the influence of African-Americans and Europeans.

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Featured Cook

April Murphy

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

About me:
I am a wife and mother of 5 (ranging in age from 18-4), and I also have a full time job as a field operations manager and drive approx 3k miles a month for my job. I stay extremely busy and still love to cook for my family. I am always trying to find quick recipes for my family that they will enjoy and I won't have to spend an hour or more cooking.

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Newest Cooks

feyadayna

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Johnson City, Tennessee, USA

About me: I AM A STAY HOME MOTHER OF THREE,I HAVE A SEVEN YEAR OLD SON NAMED TONY,A FIVE YEAR OLD DAUGHTER NAMED ANDREA AND A EIGHT MONTH YEAR OLD NAMED JAYDEN,I ALSO HAVE A STEPSON WHO IS …
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tomchase81

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Cordova, Tennessee, USA

About me: Tom Chase here...I'm 28 years old and have discovered that I really enjoy cooking. Making good food is a nice way to relax in the evenings.

Karen/Snow & David

Cooking Level: Intermediate

Living In: Murfreesboro, Tennessee, USA

About me: Farm raised, country girl living off the farm now. Cooked/baked a lot while growing up, not so much since until now. My best friend is Royce (name changed to protect the guilty);…
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Baked Teriyaki Chicken

Reviewed on Nov. 20, 2009 by mrs.embee

I made the sauce exactly as the recipe states and my husband and I both thought the balance of sweet/tangy was perfect. I put 6 thighs in a glass dish, basted with sauce, covered with foil and baked at 375 for 20 minutes. I removed the foil and basted again, baked for 10 minutes uncovered. In the last 10 minutes, I upped the oven temp to 400 and basted twice. The chicken came out perfect and clean up was a breeze. Paired with white rice and some broccoli, this was a fantastic weeknight dinner. Thanks for the recipe!!

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Old-Fashioned Vanilla Pudding

Reviewed on Nov. 20, 2009 by Gaelicwolf

This recipe is good as a base to work from, but as it is, it doesn't work. I have made it twice, and each time resulted in a runny pudding without much flavor. Both times I have made it, I've had no cornstarch, so I've used flour. That may or may not have affected the thickness. But the pudding was bland regardless. I recommend doubling the vanilla, and at least tripling the sugar and flour/starch. When I did this the last time I made it, the pudding was a thick, creamy, and lovely, with just the right flavor.

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Yummy Sweet Potato Casserole

Reviewed on Nov. 20, 2009 by PAINTONEDAY

This is a must have on our Thanksgiving table. I do bake my potatoes as others have said, it does make a difference. If you really want to impress your company add a tablespoon of frozen orange juice concentrate to your mixture before adding the topping. Don't use regular OJ it makes the mixture too runny. Yummy!!!

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