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Monterey, California

Founded in 1770 as one of four Spanish military forts or presidios in California, Monterey’s protected harbor attracted both Spanish explorers and settlers. It remained the capital of Spanish California until 1822 when Mexico claimed control. Sardines spawned a booming industry in the 1870s, motivating the city fathers to construct Fisherman’s Wharf, and giving rise to Cannery Row. Commercial fishing starting declining in the 1950s, and tourism took over as Monterey’s key industry. Today, the Monterey Bay Aquarium Research Institute, a public aquarium with award-winning exhibits, and a world-renowned center for marine science and sustainable seafood practices, is a top waterfront attraction. Fresh seafood remains a culinary tradition in Monterey with dockside fish markets and multiple restaurants. Sardines are rare, but Monterey’s fish restaurants serve calamari, popcorn shrimp, salmon, Dungeness crab, Pacific halibut, and more, along with stunning harbor views. Artichokes, lettuces, strawberries, and broccoli grown in the nearby Salinas Valley, “the Salad Bowl of the World,” also make their way to Monterey’s tables and the rest of California.

	Featured Cook GoodMerritt Cooking Level: Expert Home Town: Monterey, California, USA
About me: I love gourmet foods. I love simple foods and I love it FRESH! California is full of fabulous fresh vegtables and fruit! My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

PumpkinButter

Cooking Level: Intermediate

Home Town: Thayer, Missouri, USA

Living In: Monterey, California, USA

About me: I am currently a housewife/full-time student going to school online, so I spend most of my time here at the house. No kids yet so it's just me and my husband. That means I'm fac…
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Caitlyn Llewellyn

Cooking Level: Intermediate

Home Town: Cabot, Arkansas, USA

Living In: Monterey, California, USA

About me: Married with three grown children living away from home and one teenage step-daughter living with us. We also have two fantastic cats and two spoiled rotten Chihuahuas. I'm a coll…
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FUZZYGIRAFFE

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: Monterey, California, USA

About me: I really like to cook. I like to read cookbooks and find recipes, and then make them for family and friends. Right now I'm cooking my way through some vegan cookbooks, and I'm rea…
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Newest Reviews

Asian Salmon Wrap

Reviewed on Jan. 4, 2009 by MommyofRedHeads

Hmm, could be better. Will try again with these changes: shredded daikon (very common in Japan), use fresh salmon (maybe even the salted kind), and toasted sesame seeds. I thought overall the flavor was good, but the canned salmon turned me off. I used toasted seeds because that's what I have on hand. Since this is an asian inspired wrap, I found it odd being on a flour tortilla. Next time I'll try wrapping it in lettuce. It will highlight the flavors of everything else and be lower in calories.

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Coconut Cream Pie VI

Reviewed on Dec. 26, 2008 by Naxxramas

This was a pretty good coconut cream pie recipe. I followed the recipe as it was written with the exception of two things: putting toasted coconut on top, and adding a little bit of water to the cornstarch (then thoroughly mixing the cornstarch and water together to prevent lumps from forming). There are a few things that I would change to make this recipe a 5 star recipe: -Use twice as much cornstarch -Use twice as much coconut inside of the pie to give the pie a better coconut flavor. -Cut the Vanilla down to two teaspoons. In my opinion, four teaspoons gave the pie too much vanilla flavor. -Put between one and two cups of toasted coconut on top of the whipped cream. The toasted coconut on the top makes the pie complete. Again, I think that this is a good pie without those changes, but it would be a spectacular pie with those changes. Thank you :)

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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed on Dec. 21, 2008 by KATNIP21F

I make this while the turkey is cooking and put it in my crock-pot on low or warm until the turkey is done. This recipe is head and shoulders above any pre-mixed stuffing mix - and fairly simple to make. The only recipe my hubby specifically asks for each holiday!

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