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The latest recipes, reviews, and food photos from New York home cooks.

New York

One of the original Thirteen Colonies, the Empire State borders on two Great Lakes, two Canadian provinces (Ontario and Quebec), and five states. Nothing exemplifies the American "melting pot" like New York City. Immigrants enriched New York with their culinary traditions. Jewish specialties like pastrami and all manner of Italian and Chinese dishes tantalized New Yorkers before gradually being absorbed into the culinary culture of the entire country. Russians, Puerto Ricans, Middle Easterners, Greeks -- the list of those who have added to the flavor of New York City spans the globe. Beyond New York City, rich agricultural land with diary and vegetable farms transitions into lakeside vineyards and orchards, rugged mountain country and the Great Appalachian Valley. New York State’s laudable wine country centers around the Finger Lakes, Long Island, Hudson Valley, and Lake Erie regions. Bagels were brought originally to Buffalo by Poles, where they met up with cream cheese, a New York creation. And, of course, Buffalo, New York, put the “Buffalo” in Buffalo wings.

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Featured Cook DYGIRLALWAYS Cooking Level: Beginning Home Town: Los Angeles, California, USA Living In: Amsterdam, New York, USA
About me: Well if you have any things you want to ask me my e-mail is dy_girlalways@yahoo.com My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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NANNYMM

Cooking Level: Expert

Living In: Malone, New York, USA

About me: I'm a married mother of two and grandmother of two grandsons, ages 12 and 3. My kitchen is my favorite room in my house. I have a computer in my kitchen, a TV, and a sitting area,…
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jaimeed3

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Living In: Buffalo, New York, USA

About me: I have three children, ages 9,7, and 3. I am an EMT. I love it. I work as a PCA/HHA. I like my job alot.

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Home Town: Medford, New York, USA

Living In: Stafford, Virginia, USA

About me: 28, new mom. Happily married

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Newest Reviews

Beef Parmesan with Garlic Angel Hair Pasta

Reviewed on Sep. 5, 2008 by BRiTTANY T0RRES

Ever since i read this recipe I cook this meal atleast once a week! Ive changed things up a bit, but i still want to thank you! Heres what i did: I take the cube steaks and dip them in egg, and then coat with the parmesan cheese, then garlic, and then the breadcrumbs. Then I fry them in oil till the are cooked, and top with fried onions. Then I make the pasta on the side. I use rotini noodles, and top them with butter, garlic, and parmesan cheese. Its so good. I felt this was a quicker way to make YOUR recipe, and is still delicious. Let me know if you try it!

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Fried Green Tomatoes

Reviewed on Sep. 5, 2008 by Rebecca

Here's a secret that I learned from a special friend in Georgia when she made "FGT"...she used a mixture of yellow corn meal and flour and she seasoned the egg batter with soul seasoning, then cooked in bacon grease...(she's an old timer)Just thinking about this makes my mouth water! Yummy & delicous!!!

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