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USA

Stretching from sea to shining sea (and even beyond), the United States is an immense country with an amazing diversity of landscapes, climates, and regional cuisines. Across the regions, local ingredients offer tremendous variation -- some are indigenous (corn, squash, turkey) but a great many were introduced by new arrivals (wheat, pigs, cattle). Cuisines of the world rarely stand still; they are always evolving. This is perhaps particularly true in the United States, a nation of immigrants. As they moved across the land, settling down in new areas, their food traditions mingled. The local cuisines absorbed and incorporated the new, and together they evolved. Gradually, regional identification took shape, even as ethnic traditions held firm. The United States offers an embarrassment of culinary riches -- a smorgasbord of world cuisines, where the regional mingles with the international. There’s Tex-Mex in Toledo, Szechuan in Schenectady, barbecued ribs in Boston, Mongolian in Minneapolis, Buffalo wings in Boise…and on and on.

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	Featured Cook Madea Cooking Level: Intermediate Home Town: Jackson, Mississippi, USA Living In: Hephzibah, Georgia, USA
About me: I am a 52 yr old widowed mother of 4 grandmother of 2,Ilove my God,family and my church family. I have recently began to cook again and am loving it. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Darcey55

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Chandler, Arizona, USA

About me: My first love is music, as I've played piano since I was 6 and LOVE concerts and listening to music. My second love is probably food, and trying to make it as delicious and beaut…
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starving college student

Cooking Level: Beginning

Home Town: Vallejo, California, USA

Living In: Angwin, California, USA

About me: I'm a second year college student and learned during my first year how much about cooking I didn't know. While take out is all too common, I hope to be able to build my cooking sk…
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Olivia:)

Cooking Level: Intermediate

Home Town: Battle Ground, Washington, USA

Living In: Portland, Oregon, USA

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Newest Reviews

Coconut Cream Cake I

Reviewed on Aug. 30, 2008 by DitzyDame

I've made this cake quite a few times now. It is often requested and everyone just loves it. I substitute coconut milk for the regular milk, but other than that I make it as directed in the recipe. It is so easy and so tasty. People can't believe it's homemade. Also, for those intimidated by cake recipes other than simple box cakes... this is not time consuming or labor intensive. It's a great cake and well worth the effort. Enjoy!!

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Tiramisu Layer Cake

Reviewed on Aug. 30, 2008 by DitzyDame

This is a wonderful cake recipe. I've made it several times now and, like others, must advise you to double or triple the coffee and liqueur. I even made this several moths ago, along with 4 other cakes, when my husband and I reaffirmed our wedding vows. It is a great cake and very moist and flavorful. The mascarpone substitute works very well here and gives just the right flavor to the overall presentation. I'm making it again tonight for a Labor Day pool party at my brother-in-laws home. Also, for those who are intimidated by anything other than a plain box cake... this is not labor intensive yet gives that appearance to those you serve it too. Enjoy!!

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