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Atlantic South

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Atlantic South

The Atlantic South stretches from Delaware all the way down to southern Florida. The modern culinary history of this sub-region stretches back to 1565, when Spaniards waded ashore to establish the first European colony in America at Saint Augustine, Florida. The Spanish introduced pigs and peaches into the Americas. Centuries later, pork barbecue rules the South and peaches command the orchards of Georgia and South Carolina. Seafood is on the menu all along the Atlantic South, from the blue crab of the Chesapeake Bay to the conch fritters of Key West. Rice once dominated the Lowcountry of South Carolina and Georgia. Though the industry has long since died out, the rice-based dishes that grew up here, like Hoppin’ John, remain.
 

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Nixy

Cooking Level: Expert

Living In: Baltimore, Maryland, USA
About me:
 38 year old widowed mother of four. 21 y/o son in the marine corps, 19 y/o daughter in college. 8 y/o twin girls. My children and i have always been very close. My twins and I share a love of invertebrates. Especially tarantulas. It's a fun Highly educational hobby that never fails to entertain.

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Anita

Cooking Level: Intermediate
About me: I grew up in a family of great southern cooks. Natural foods straight out of the garden or home canned was a part of your daily meal. We used real butter and home made lard in our…
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puppydog

Cooking Level: Expert
Living In: Staunton, Virginia, USA
About me: I love puppies. Sometimes when I bake or cook something that my family doesn't like my puppydogs "Mashed Potatoes and Gravy" make me feel worse by not even wanting to eat it eit…
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jc

Cooking Level: Intermediate
Living In: Irmo, South Carolina, USA
About me: I like to cook when I have the time..Making and coming up with ideas interest me and getting in the kitchen with my girls is fun,too
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.

Hot and Spicy Tofu

Reviewed on Oct. 14, 2008 by Brooke Elizabeth
This was a great dish! My husband made it and used a bit less peanut oil but added cashews (he used a lot, maybe 1/2 cup), which was FABULOUS! He also added quite a bit of steamed broccoli near the end--more than 1 cup florets. Very delicious--we loved the tofu (he sauteed it first so it was a bit firmer). Thanks for the great recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.

Spicy Baked Sweet Potato Fries

Reviewed on Oct. 15, 2008 by DC Girly Girl
This was just okay. I followed the suggestions of others and cooked them at 400 for the first 20 minutes and then 425 another 20 minutes. They were simply soft baked potato sticks; they only crisped up where they burnt. I did use cajun seasoning instead of taco and olive oil instead of canola. So no complaints about the flavor. They did taste good, but the texture just was not what I anticipated.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.04 star rating.

Pasta Salad II

Reviewed on Oct. 14, 2008 by MOLLE888
This is a great start to a wonderful pasta salad. I used extra minced garlic and black pepper. I subbed shredded Parm for the Jack cheese, cause that's all I had, but I'm SURE its better with the Jack. I felt like it needed more veggies, so next time I will add halved grape tomatoes and diced carrot pieces. Thanks for the recipe!
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