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Georgia

The southernmost of the original Thirteen Colonies, Georgia became the fourth state to be admitted into the Union in 1788. The state sits directly above Florida and is pinched between Alabama in the west and South Carolina to the east, leaving about a 100 mile strip of access to the Atlantic Ocean from Savannah in the north down to the border with Florida. Along the coast lies a stretch of coastal plains, marshlands, swamps, and Sea Islands that stretch into South Carolina and are known as the Lowcountry. Here, French and West African culinary traditions came together, resulting in a cuisine based on rice and the area's abundant seafood. Frogmore stew, for example, is a culinary creation credited to African-Americans of West African heritage known as the Gullah. If you use words like "goober" (for peanut) and "gumbo," you're speaking a bit of Gullah. Georgia produces more than 40 varieties of peach. Besides being the Peach State, Georgia is also renowned for its sweet Vidalia onions and peanuts. The rich-flavored pecan is another Georgian treat, particularly when converted into pies and pralines.

Featured Cook LADYALETHEA Cooking Level: Intermediate Home Town: Gainesville, Georgia, USA Living In: Redmond, Washington, USA

About me: I'm the type that can cook when given a recipe, but I don't quite have the "gift" of just being able to throw things together and make a good meal. I bake much better (and have an easier time) than I can cook. I'm trying my best to learn more and improve so I'm throwing myself into it even more. I grew up around so many Southern women who cook fabulously without even trying, it seems, and I really want to be like them. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »