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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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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA
About me:
 I am a teacher by day and a home chef at night. Actually I love to cook for company! I like to surprise them with a special dish that I have tried on my own. It's such a pleasure when I see people enjoying themselves and the food that I am serving.

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Ginger

Cooking Level: Expert
Living In: Norwood, New York, USA
About me: Cooking is one of my few creative outlets (along with creating jewelry and knitting). I'm a mom of 5, soon to be 6, and I have a background in vegan/vegetarian cooking. I love to …
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BakerPop

Cooking Level: Expert
About me: Happily married to my lovely wife Laura Ann. I have two children, Christian and Danielle and two beautiful grandchildren, Madison and Giovanni.

Cheryl Fuhs

Cooking Level: Expert
Home Town: Aston, Pennsylvania, USA
Living In: Phoenixville, Pennsylvania, USA
About me: I sell Pampered Chef products so that got me hooked on feeling secure enough to try new things.
 

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Newest Reviews

The reviewer gave this recipe 2 stars. This recipe averages a 4.61 star rating.

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed on Oct. 10, 2008 by ssejaclop
I don't know what i did wrong. Maybe it's just my inexperience? The first batch baked for the 15 minutes suggested at 325 degrees, then once out of the oven i left them on the pan for a few minutes (as the allrecipes.com perfect cookie article suggests) before moving them to a wire rack and they were perfect...for about 1 minute. As soon as they cooled down they were soooo HARD. The second time i tried to cook them for a shorter amount of time (took them out before they seemed done, as other reviewers suggested) but they were very greasy and thin. Maybe i didn't refrigerate the dough long enough (i only chilled it for about 10 minutes while the oven heated)? Or maybe I should have used a mixer instead hand mixing it? I really wish i could get this right. I'm jealous of everyone else's amazing results...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.

Awesome Honey Pecan Pork Chops

Reviewed on Oct. 10, 2008 by Nicole
Wow, was this good! The only changes I made were as follows: 1. I used extra virgin olive oil instead of butter (it's better for us) 2. I omitted the pecans because I don't like nuts. The oil and honey mixture provided a really good glaze. It was wonderful. You could easily substitute any kind of meat. I want to try it with chicken next time. It was wonderful. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.62 star rating.

Shrimp Scampi Bake

Reviewed on Oct. 10, 2008 by Marcia
Definitely a keeper. My husband and both teenagers liked it. I used frozen, peeled and deveined shrimp instead of fresh, and heated the butter mixture in the microwave instead of on the stove top. This reduced prep time to about 5 mintues. I had to double the time in the oven because I didn't thaw the shrimp first.
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