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Arkansas

The Natural State is home to the Ozark Mountains. Arkansas is bordered by the Mississippi River to the east, and Oklahoma and Texas to the west, with Louisiana below and Missouri above it. Arkansas’ central situation has allowed it to absorb many styles of cooking. There is Southwest influence, Cajun and Creole nuances, Midwestern, and full-on Southern inspiration at work here. Because the soil is rocky and unforgiving, farming was a tough go early on. Wild game from the hills and freshwater fish from the rivers sustained early settlers. Today, poultry production is a major industry in Arkansas. Warm corn bread or biscuits, fried pork chops in sausage gravy, fried catfish, or barbecued ribs and baked beans would not be out of place on an Arkansas table. Dessert might include strawberry shortcake. And if you’re interested in dessert for breakfast, try an Arkansas original: chocolate gravy drizzled over hot biscuits! Arkansas has an official cooking vessel: The Dutch oven.

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	Featured Cook tammi Cooking Level: Expert Living In: Pangburn, Arkansas, USA
About me: A foodie for sure. I love to cook, and enjoy sharing dishes with family and friends. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

mpick

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

About me: I am a recently married beginner cook! I grew up in a home where pizza rolls constituted dinner, and I am married to a man whose mother made dinner every single night from scratch…
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Linda

Cooking Level: Professional

Living In: Helena, Arkansas, USA

About me: Married 26 years, a personal trainer, love to dance, enjoy most types of music. Enjoy trying to "tweak" recipies and make them as "healthy" as possible.

Dove_Chocolatier

Cooking Level: Professional

Home Town: Cherry Valley, Arkansas, USA

About me: I am a Independent Dove Chocolate Discoveries Chocolatier,I Love Chocolate and My other Love Is pets, I live In Middle Tennessee. My Chocolate Drizzle News Letter http://www.tinyu…
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Newest Reviews

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed on Nov. 8, 2009 by Soup Loving Nicole

These were delicious! I followed the recipe and they came out perfect. The only thing I did differently was I served them on a hard tostada shell which gave them even more crunch. I will be making these time and time again.

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Fried Pickles

Reviewed on Nov. 7, 2009 by mpick

This was a great recipe! I didn't use very much cornmeal, just enough for a light crunch, but these were very tasty, and I can't wait to make them again!

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