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One of the original Thirteen Colonies, the Garden State is called the “Crossroads of the Revolution” because British and Continental Armies frequently criss-crossed it during the American Revolution. On Christmas morning, 1776, George Washington famously crossed the Delaware River into New Jersey, defeating first the Hessians and then the British. New Jersey remains a crossroads today; it’s part of the Northeast megalopolis, a densely populated corridor that connects suburbs from Washington, D.C. all the way north to Boston. Cranberry sauce, saltwater taffy, and the ice cream cone are New Jersey creations. Jersey is also the diner capital of the world and a major producer of tomatoes, sweet corn, cranberries, peaches, and blueberries. Camden, New Jersey, is the home of Campbell’s Soup Company, which has been in operation since shortly after the American Civil War. By the middle of the 20th century, Campbell’s would have a big impact on the way Americans cooked and ate, once cooks began incorporating condensed soups into dishes like casseroles. New Jersey remains a major player in food processing, including canning and freezing food.
 

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Featured Cook


Cooking Level: Expert

Home Town: Stuyvesant Falls, New York, USA
Living In: Roselle, New Jersey, USA
About me:
My cooking career started when I was 15. I made different original varieties of fudge every week and sold them at a farmer's market. You name it, I tried it! Elvis (peanut butter with dried bananas), White Maple Pecan (a favorite flavored with maple and pecans) and Candy Cane (a seasonal favorite, I actually was commissioned at Christmas time to make this one). Since my fudge career was not very profitable, it came to an end. Now I just cook for fun and sustinance. I prefer to cook recipes that will feed a small army. The best recipes are those that are easy to eat and heat up well for leftovers at the office the next day. I like to experiment with recipes too. I have found that it is easier to feed a picky eater new things if I cook the same thing over and over, but just add a little variable each time, such as a new vegetable. If it was good the first time I make it, it will be good the second and third and so on...

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Newest Cooks

Photo by Karen F. Kaluzny

Karen F. Kaluzny 

Cooking Level: Intermediate
Home Town: Trenton, New Jersey, USA
Photo by Judy Hayes
Photo by Patricia Cassidy

Patricia Cassidy 

Cooking Level: Intermediate
Home Town: Jersey City, New Jersey, USA
Living In: Fort Lauderdale, Florida, USA
 

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Newest Reviews

Greek Lemon Cake

Reviewed on May 4, 2015 by Graceyrose   view full review
The lemon flavor in this cake improves over a day or 2. I liked the cake the first day I made...

Korean Fried Chicken Sauce

Reviewed on May 3, 2015 by njmom   view full review
very good with the Korean fried chicken. i thought it was going to be too spicy for the...

Korean Fried Chicken

Reviewed on May 3, 2015 by njmom   view full review
this was ok for us. i made it harder on myself and tried frying it outside on the side burner...

 
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