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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.

	Featured Cook IVANEMARIE Cooking Level: Beginning Home Town: Waterford, Michigan, USA Living In: Clarkston, Michigan, USA
About me: I am newly married (got married in July 2004). I moved in with my husband from my mom's house, so I don't have much experience cooking or planning meals. I am trying to experiment and learn, and am looking forward to the fun of creating food for my family. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »