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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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Jolene

Cooking Level: Expert

Home Town: Pyrites, New York, USA
About me:
 I am married to a wonderful man and have 2 beautiful children. We recently purchased a home. My father-in-law lives with us.

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Nicki

Cooking Level: Intermediate
Home Town: Brookfield, Wisconsin, USA
Living In: Huntington, New York, USA
About me: I grew up in suburban Wisconsin in a supportive and extensive family who value traditions and being together. When my grandmother was alive, she was the cook of the household, and…
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sammy

Cooking Level: Expert
Home Town: Jamaica, New York, USA
Living In: Orlando, Florida, USA
About me: Semi-retired

Aimee Simmons

Cooking Level: Expert
Home Town: Middlesex, New York, USA
Living In: Rushville, New York, USA
About me: I'm a stay at home wife & mother. I've been cooking complete meals & throwing parties, since I was 10. I started catering at 16. Now I have my own home based bakery business.
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.

Pineapple Rice Casserole

Reviewed on Aug. 28, 2008 by vinebridge
Served this with ham and broccoli on the side. Surprisingly good, will serve again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.85 star rating.

Garlic Chicken with Orzo Noodles

Reviewed on Aug. 28, 2008 by ShariV
I have to give this five stars just for being so fast and easy! It was less than 1/2 hour, start to finish. I did cook the orzo in water with chicken bouillon, just for added flavor, and took the suggestion of the submitter to sub diced tomatoes for the spinach. This is a very versatile recipe, you could make all kinds of changes to the seasonings to suit your own tastes!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
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Chicken and Stuffing Casserole

Reviewed on Aug. 28, 2008 by Lillian
This was okay. I sauted chopped boneless chicken cutlets in 1 tbls. olive oil with 1 small chopped onion, 2 cloves minced garlic and black pepper.This recipe calls for 8 oz. of dry bread stuffing. This does not mean 1 cup. It means 8 oz. net weight, which is a little more than 1/2 of a 15 oz. bag. I didn't have any problems with it being soupy, as others did. This is a good way to use leftover chicken.
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