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New York

One of the original Thirteen Colonies, the Empire State borders on two Great Lakes, two Canadian provinces (Ontario and Quebec), and five states. Nothing exemplifies the American "melting pot" like New York City. Immigrants enriched New York with their culinary traditions. Jewish specialties like pastrami and all manner of Italian and Chinese dishes tantalized New Yorkers before gradually being absorbed into the culinary culture of the entire country. Russians, Puerto Ricans, Middle Easterners, Greeks -- the list of those who have added to the flavor of New York City spans the globe. Beyond New York City, rich agricultural land with diary and vegetable farms transitions into lakeside vineyards and orchards, rugged mountain country and the Great Appalachian Valley. New York State’s laudable wine country centers around the Finger Lakes, Long Island, Hudson Valley, and Lake Erie regions. Bagels were brought originally to Buffalo by Poles, where they met up with cream cheese, a New York creation. And, of course, Buffalo, New York, put the “Buffalo” in Buffalo wings.
 

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Cat

Cooking Level: Intermediate

Living In: Staatsburg, New York, USA
About me:
 I am a mother to a happy little boy, Connor, and married to a guy I never thought I'd end up with - but so glad I did! My husband and I just bought a house in my home town after living in Saugerties, NY for the last 4 years.

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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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Gigi

Cooking Level: Expert
Home Town: Brooklyn, New York, USA
Living In: Atlanta, Georgia, USA
About me: I'm a Puerto Rican woman originally from New York. My husband is Brazilian. He of course loves brazilian food, luckily, our food is very similar. By joing Allrecipies.com I hope…
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Martha

Cooking Level: Intermediate
Living In: New York, New York, USA
About me: I grew up in a restaurant family, my dad was a chef and we owned both a breakfast/lunch place and a bakery for many years. I've always loved to eat my dad's gourmet cooking, but i…
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Newest Reviews

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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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed on Oct. 10, 2008 by Elisabeth
This was good, but not amazing. Maybe I will try to make it again and make everything about the breadcrumb/pecan topping finer.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.65 star rating.

Vegan Cheesecake

Reviewed on Oct. 10, 2008 by Elisabeth
I always cook it for 30 min and place it directly in the fridge. It is golden brown on top and firms up. I have made this several ways - thick with coconut, peanut buttery, adding chocolate syrup. Often I end up putting in extra maple syrup. I have loved this recipe for years. It was even a huge part of my identity my freshman year of college. I made at least one a week and often brought it to the dinning hall to share. (While Salisbury University did a great job on meals, there wasn't much in the way of vegan desserts in 2001)
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