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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 Ashley Cooking Level: Beginning Living In: Memphis, Tennessee, USA
About me: I am a first grade teacher in Memphis. I have been married since May 2000 to my wonderful husband Joseph. We have two cats, Eddie and PJ, and one dog, Layla. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

TNTilley

Cooking Level: Expert

Home Town: New Haven, Indiana, USA

Living In: Bristol, Tennessee, USA

About me: I am married to a wonderful man and we have two beautiful childern. They are ages 4 and 7. My family is my life. The only think I long for is to go to culinary school. We do not h…
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maw

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Millington, Tennessee, USA

About me: retired and loving it

Mr.Dick B.

Cooking Level: Professional

Living In: Cleveland, Tennessee, USA

About me: I owned a Pizza and Do-Nut Shop in the "60"s I was drafted in the army in 1966-1968 my MOS was 64B20 (heavy trk. drivrr) when I got NAM I became a cook. 57th. Transpotration Co. …
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Sweet Potato Pie VII

Reviewed on Nov. 7, 2009 by PAINTONEDAY

this is the sweet potato pie recipe I have always used. The buttermilk is the key to this recipe. I've tried other recipes that call for milk or evaporated milk and it's just not as good. I always add a little nutmeg and cinnamon and I use only 1/2 cup white sugar and 1/2 brown sugar. This is always on our table at Thanksgiving and Christmas!

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Mexican Rice II

Reviewed on Nov. 7, 2009 by lalynnhussey

This was good. I added some cilantro and everybody liked it. I'll use this recipe again!

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Easy Broccoli Quiche

Reviewed on Nov. 6, 2009 by MommaCookin

I followed as listed and it worked fine. I did need to cook an additional 10min since it was still watery in the middle. (I did used frozen broccoli and drained most of the water out and added garlic while cooking broccoli)

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