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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 Meg Cooking Level: Intermediate Home Town: Niceville, Florida, USA Living In: Pensacola, Florida, USA

About me: I am currently attending the University of West Florida, with a dual major in Exercise Science and Health Education/Community Health. I started cooking in the summer of 2005 to better meet my cravings of healthier food, and now feed the hungry mouths of all my college buddies, my roommate, and my boyfriend, secretly adding a healthier palate of nutritional food to their lifestyle. My boyfriend, who detests the word healthy, has yet to complain about my whole wheat bisquits, my lower fat lasagna (his favorite), and my sugar-free chocolate muffins. I guess eating healthy food doesn't have to be painful! My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »