American Regional Cuisine - American Regional Cooking

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Deep South Region - Southern American Cooking
Alabama - Arkansas - Florida - Georgia - Mississippi


This section of my web site is a celebration of one of the world's greatest cuisines - American Cuisine.
It tells the story of what Americans eat and why. Many people think that American food has become homogenized and nationalized, but the following articles, history, and recipes show that American regional cuisine is very much alive. It has expanded to include new and exciting foods and dishes that we now call our own. Most of us grow up taking local specialties for granted. It is when we move away that we realize our beloved dish is missing and just how much we enjoyed it. Even if we can find it in other others of the country, it never tastes quite as good as when we had it in our hometown and our mother and/or grandmother made it.

These pages are a "work in progress," and it will take me some time to completely finish the different regions. If you have any regional foods that I have left out, please let me know. I also welcome your family recipes.

Back to the main American Regional Foods' Index (Recipes of favorite foods of America by regions).

Author Linda Stradley

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American Regional Cuisine articles by Linda Stradley of What's Cooking America.
 

 


Check out the following foods of the Deep South Region of the United States:



Hushpuppies
Hushpuppies

Benne Wafers - Sesame Seed Cookies
Benne Wafers - Sesame Seed Cookies

boiling peanuts
Boiled Peanuts

Chess Pie

women preparing chitlins1
Chitterlings - Chitlins

field of collards
Collard Greens

 


Conch Chowder
Conch Chowder

Cuban Sandwich
Cuban Sandwich, Cubano Sandwich

Pan-fried Catfish
Fried Catfish

Hoppin' John

Key Lime Pie
Key Lime Pie


Sweet Tea
Sweet Tea

Old Clothes/Ropa Vieja
 

She Crab Soup
She Crab Soup

Southern Fried Chicken
Southern Fried Chicken


Stone Crab Claws


Swamp Cabbage/Hearts of Palm

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