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The Sunshine State is comprised of a panhandle plus a long peninsula that separates the Gulf of Mexico from the Atlantic Ocean. The cuisine that has developed here (sometimes called “Floribbean”) reflects the lengthy history of a land that has been fought over by French, Spanish, English, and Native Americans. Before European arrivals, Native Americans cooked with Florida's abundant local ingredients (like yucca, plantains, and hearts of palm). The Spanish arrived in the 1500s, bringing pigs and cattle. They also introduced slaves, who contributed foods like okra, callaloo (a kale-like vegetable), yams, and eggplant. Even today, there's room for continued culinary evolution as the Sunshine State proves to be a magnet for internal American migration. Miami, Florida, meanwhile, has the second largest Cuban population of any city in the world, excepting only Havana. It's not surprising, then, that meals in Miami should often have a Cuban accent. Florida provides 80 percent of the orange juice that Americans drink, and the state is no slouch at growing lemons, limes, grapefruit, and tangerines, plus avocados, mangos, and many other fruits.

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Featured Cook

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Fort Lauderdale, Florida, USA
About me:
Well for as much as I love food and cooking, I dislike reading cookbooks. I own over 20 recipe books, but as of yet have not used them for more then getting a list of ingrediants for ideas and seeing what spices are commo in a certain nationalities food. I get bored reading how long to cook and how to mix, or even how much to use of a specific ingrediant. I just try it and make it work is the way I approach cooking. My wife is trying to get me to write down my recipes and start being able to reproduce some of my food more often, but it is hard going since I don't measure anything and cook by sight and smell of the food. My biggest love in the kitchen is getting spice combinations that taste good and are unique. Salt has been outlawed in my kitchen except for very specific tasks that it is suited for (preserving certain meats, helping sweat onions), and for some of my guests who can't taste any flavor except for salt.

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Newest Cooks

Photo by Kat Jandula

Kat Jandula 

Cooking Level: Intermediate
Home Town: Sanford, Florida, USA
Photo by Elizabeth Harden Campbell

Elizabeth Harden Campbell 

Cooking Level: Intermediate
Living In: Delray Beach, Florida, USA
Photo by Bud White

Bud White 

Cooking Level: Intermediate
Home Town: New Castle, Delaware, USA
Living In: Palm Bay, Florida, USA

Newest Photos

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Newest Reviews

Curried Coconut Chicken

Reviewed on Oct. 29, 2014 by Dee Nugget   view full review
Was perfect.

Chicken Crescent Casserole

Reviewed on Oct. 29, 2014 by Dee Nugget   view full review
I found this on a whim just trying to use the ingredients I had and it turned out so well that...

Corn Tortillas

Reviewed on Oct. 29, 2014 by Theresa787   view full review
These are so much better than the ones in the store! I dissolved a tsp of salt into the hot...

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