This section of my web site is a celebration of one of the world's greatest cuisines - American Cooking.

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.

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

Check out the following foods of the Midwest/Plains Region of the United States: