Are you someone who is so passionate about food that simply eating it is not enough of an experience? Do you find yourself often wondering where ingredients originated when trying new food? As culinary-inspired individuals, we love to explore new cuisine, and we find it fascinating to discover traditional ethnic dishes that continue to be replicated and recreated on menus all across the United States. For both of us, traveling for business and pleasure is a common occurrence. Whether attending a conference in Chesapeake Bay or vacationing in the Florida Keys, we always feel compelled to request the respective signature dishes of that region, such as Maryland Crab Cakes in the Northeast, Key Lime Pie in the Southeast, Succotash in the Midwest, Wild Alaskan Salmon in the Northwest, or Enchiladas in the Southwest.
For the past two decades, Mary Elizabeth’s career has required her to travel throughout the United States. For most business travelers, this often means an exuberant amount of complimentary hotel breakfasts, fast food eateries, working lunches, and catered corporate functions. Yet for “foodie” Mary Elizabeth, she thinks of this as an avenue to experience the surrounding area, its inhabitants, and, most importantly, the cultural influences through its food. Whether it is a charming country farmstand or a critically-acclaimed restaurant, Mary Elizabeth relishes in any opportunity to fully immerse herself in the local cuisine.
This experience includes asking a few key questions—what foods are specific to your region, and what has inspired these signature dishes? Most locals recall recipes that have been passed on through generations before them, fondly recounting memories of preparing these family favorites with ingredients indigenous to their hometown. Eager and proud, they describe every mouth-watering taste, aromatic scent, sizzling sound, characterizing texture, and aesthetically pleasing sight of their cherished dish.
The desire to collect and share recipes is a tradition passed down through most families. One of Mary Elizabeth’s earliest memories is of her grandfather calling her mom at home to pass on a recipe he recently had tried. Her father, who was also an avid cook, was often found combing through the food section of the New York Times. Mary Elizabeth began collecting recipes herself when she coordinated a recipe exchange at work. Her and her colleagues called it “Food for Thought.” Wanting to take her hobby to the next level, she attended culinary school for Pastry and Baking Arts. Since then, she has coauthored four of the cookbooks in the Country Comfort series.
The expression “the apple doesn’t fall far from the tree” comes to mind when thinking of Mary Elizabeth’s daughter Nicole. In fact, Nicole’s first word was “apple.” Many would say it was a coincidence that apples became her favorite food, and that she was born in the “Big Apple” in November, when the fall harvest treats us to an abundance of apples. On the contrary, Nicole believes that, like her ancestors, she has always been inspired by food. As a child, she would use recipes from her mother’s repertoire to create a variety of menus for her family to serve on special occasions. As a teenager, her passion for cooking took a professional turn as she began working in several restaurants on Long Island.
As Nicole grew, so did her enthusiasm to cook and eat her way to becoming a chef. While accompanying her mother on a business trip to San Diego, California, Nicole was impressed by the terrain, food, and cooking styles, which were so different from what she was accustomed to on Long Island. Shortly thereafter, she lived and cooked her way through the Southwest and Southeast of the United States, learning how to prepare the regions’ traditional foods. Eventually, Nicole returned home to the Northeast to attend the French Culinary Institute.
Driven by Mary Elizabeth’s professional travels and Nicole’s diverse regional cooking experience, and fueled by their innate love for food, this mother-daughter team has collected authentic recipes from chefs, home cooks, caterers, cooking classes, and culinary schools, as well as family, friends, and colleagues across the country; and they are proud to present Country Comfort: Cooking Across America.
The recipes in this book are sure to enhance your experience of eating American cuisine, and will enable you to invite new and exciting flavors from across America right into your own home. If you have traveled across the country before, then get ready to re-visit each and every region’s local ingredients and signature dishes. If you have not yet had the privilege to go on such an adventure, then tell your taste buds to start packing.
Bon Voyage and Bon Appetite!
—Mary Elizabeth and Chef Nicole