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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.

Featured Cook Jocelyn Craft Cooking Level: Intermediate Home Town: Jonesboro, Arkansas, USA Living In: Stuttgart-Vaihingen, Baden-Württemberg, Germany

About me: I am a student at the University of Stuttgart this year, and in my second year of a Master's program in German. I officially started cooking by myself at age 12, although I started helping in the kitchen at age 3 (see also Cooking Traditions). My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »