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Northeastern USA

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Northeastern USA

The Northeastern United States includes New England and the Middle Atlantic States. Though made up of more states than any other region of the United States, the Northeast is the smallest region. Historically, the Northeast has been America’s melting pot. Through the years, the Northeast has remained a landing point for immigrants. Cities along the Atlantic have become rich cultural stews into which new arrivals add their food traditions. Irish immigrants gave us New England boiled dinner; German immigrants, Dutch oven stews; and Italian-Americans have created a hybrid cuisine that has spread throughout the country. More recently, the culinary influences have shifted as immigration becomes increasingly Asian, African, Middle Eastern, and Caribbean, but the invaluable contributions to the American pantry continue on as ever.
 

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Deb

Cooking Level: Expert

Home Town: White Oak, Pennsylvania, USA
Living In: Elizabeth, Pennsylvania, USA
About me:
 I am married, have 2 children that are married and 1 beautiful grandson.

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Paige

Cooking Level: Intermediate
Home Town: Bordentown, New Jersey, USA
Living In: Ewing, New Jersey, USA
About me: Married with 2 daughters.

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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Jaime

Cooking Level: Beginning
Home Town: Northfield, New Jersey, USA
Living In: Galloway, New Jersey, USA
About me: I'm a librarian assistant, an artist, a writer, and a crafty woman. I'm always creating something so it was just a matter of time till I started creating in the kitchen.
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.

Pork Tenderloin with Herb Sauce

Reviewed on Aug. 27, 2008 by Denim41
I made this because I was looking for something to do with the tenderloin that did not require marinating over night. This was super easy. I grilled it and am usually intimidated by the grill so that goes to show how easy it is. Just keep turning it and my tenderloins were kinda halves so they grilled nicely! Very impressive! Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Deer Chop Hurry

Reviewed on Aug. 27, 2008 by MotherLodeViv
I used antelope chops, did not brown the meat first as other reviewers indicated it wasn't necessary, and added some fresh mushrooms. It turned into a ragu-type of dish, so I served it over garlic mashed potatoes. Talk about easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Brandy Flamed Peppercorn Steak

Reviewed on Aug. 27, 2008 by Nuclear Rich
Awesome. Simply awesome. I cooked the steak as directed until they were as desired (medium), did the brandy trick, then removed steaks and continued from there, instead of removing later. The one gripe I have: all the comments about 3 foot high flames. What proof and how much extra brandy are you using?? There is no *poof* and maybe a 4 inch flame. I got my buddy to come check out what I was doing, only to sorely disappoint him with lame pyrotechnics. You guys sure you didn't mistakenly drink all your brandy and drunkenly add grain alcohol as a substitute???
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