I can recall the smell of something as simple as a cherry tomato growing in the backyard. The scent of yellow onions swe ating in butter evokes memories of Sunday dinners of pasta and sauce. Our recipe for marinara sauce, which originated from our ancestors in Sicily, was passed onto our relatives who immigrated to New York, and then followed my family to our home on Long Island. As commonplace as it may seem, the routine of preparing a family meal has the power to imprint an everlasting effect on generations to come. What do you remember most about where you grew up? Is it food? Is it cooking with your family? Where did the recipes come from, and what influenced them?
America itself is as beautiful as its popular anthem boasts. From the magnificent mountain ranges to the sun-soaked canyon walls, from the lush gardens and groves to the oceans’ shores, America’s natural surroundings provide heavenly scenery as well as bountiful edible resources. Depending on which region you reside in, America is composed of radically different landscapes and foods.
Long ago, there was no other option but to eat what was fresh and accessible. Despite the current industry’s ability to buy and sell food from all over the world, many reputable chefs and conscientious cooks are enlightened by the challenge to only prepare locally and seasonally sustainable food.
The Native Americans paved the way for this “living off the land” cooking style. The survival of the early European settlers’ was primarily based on the cooking lessons provided by the knowledgeable Native Americans. Being from countries such as England, Ireland, Italy, Portugal, Germany, and Poland, these early settlers were not accustomed to the natural resources of their new land, so it was crucial that they learned from the Native Americans how to utilize the food sources around them. Later, when settlers from Africa, the Caribbean, Puerto Rico, Asia, and India followed, they, too, were faced with the challenge of melding their own cuisines with what was available to them in the United States. This “melting pot” of culture has brought us an endless combination of cultural dishes, which we are proud to feature in this book.
The Northeast region is famous for having four distinct seasons—from sticky and humid summers to wickedly frigid winters—and each season strategically yields its agriculture. For example, the temperate environment of the spring and fall seasons is ideal for growing produce such as asparagus and cauliflower. On the other hand, the winter soil of the Northeast gives life to an abundance of hard-shell butternut squash while the summer months allow us to cultivate delicate sun-kissed berries. Many of the Northeastern recipes collected for this book demonstrate the benefits of preparing what is found in your own backyard, given the current season.
Not only is the weather characteristically irregular throughout the Northeast states, but so is the terrain. In the state of New York alone, there are mountain ranges and farmlands, as well as beaches and heavily industrialized cities. Because of this varying terrain, we find a wide variety of resources that have been utilized in the region’s cuisine. Additionally, the access to waterways such as the Great Lakes, the Great South Bay, and the majestic Atlantic Ocean gives the Northeast a consistent supply of fresh fish and shellfish, which is reflected in many of the area’s favorite dishes.
While the Northeast is known for its cultural influence, agricultural availability, and resourceful coastline, the Southeast is characterized by an undeniable kindness and generosity extended toward its guests. “Southern hospitality” is a fitting expression for a culture that still invites the whole family, neighborhood, and fellow parishioners to a good old-fashioned low country boil.
In a land made of marshes, bayous, rivers, swamps, and shores touching the Atlantic Ocean and the Gulf of Mexico, along with record-breaking high temperatures, heavy humidity, and rainfall, the Southeast has some of the richest soil and the most desirable climate for vegetation to flourish. In addition, the wetlands and the multiple bodies of water are home to a variety of species of shellfish as well as fresh and saltwater fish. As a result, classic Southeast dishes often highlight the local catch of the day.
Southeastern styles of cooking such as Creole, Cajun, soul food, barbecue, Caribbean, Cuban, and Latin American are all unique to the area, each highlighting the cultures responsible for their creation. Southerners have always taken extra measures to ensure that their customs and traditional fare are passed on in the most authentic manner possible. The pride to preserve their individual identity began when the French, Spanish, African, and Native Americans were forced to share common ground of the newly established South. In order to keep their cultural identities, they continued to cook the food of their heritage, which we still enjoy today.
The vast landscape of the Midwest provides endless land for cattle and cows to graze, which, in turn, provides locals with some of the best grass-fed beef and dairy in the country. Additionally, the neighboring lakes, rivers, and streams are home to many freshwater fish, such as catfish and salmon. Because of this availability, a noticeable amount of the recipes from this region pair their locally-grown crops like ramps, cherries, morel mushrooms, and corn with a variety of beef and seafood selections. Often referred to as the “bread basket,” the Midwest is home to many grain farms overflowing with wheat, rye and oats.
As settlers from the North and Southeast regions traveled further west through the Great Plains in search of gold, many stayed in the Midwest and made it their home. After the Civil War, Eastern European settlers inhabited the region, as well, and shared their knowledge of dry farming techniques, hearth cooking, and preservation methods. Midwestern cuisine currently showcases preparations such as artisan baking, smoking, and stewing, which truly reflect the influence of those earlier settlers. These techniques are regarded in all of America’s “foodie” communities as retro, and yet modernly trendy.
The Northwest region is made up of the Rocky Mountain and Pacific Northwest states. With its moist and volcanic conditions, this region supports a long season to harvest fruits and vegetables, which are then exported throughout America. Thanks to their bountiful harvests, many Northwest recipes highlight activities of cultivating apples, pears, and berries, and foraging wild mushrooms, as their ancestors had many years ago.
The Northwest was originally pioneered by cowboys, miners, and frontiersmen venturing west via the Oregon Trail. The path was merely two wagon-wheel tracks drawn through uninhabited territory. Their chance of survival was contingent on their ability to utilize the natural resources that surrounded them, such as wild berries, game, and lake trout. They were also faced with the challenge of having to prepare food on the rugged trail. Today, the area’s cuisine demonstrates a balance of these old-world cooking styles and touches of modern ingredients and techniques.
The first settlers to arrive in the Pacific Northwest were primarily Spanish missionaries, as well as French, English, Canadian, and Russian immigrants motivated by the lucrative fur-trade. Eventually, the Northwest Native Americans taught the new settlers how to increase their profitability by fishing along the local coast. Alaska, in particular, is still the United States’ leading source of king salmon and king crab, as well as a tremendous amount of other cold water fish and shellfish such as halibut, rock cod, scallops, and shrimp. Again, what was once a necessity to consume local produce, meat, and fish has now become a popular food trend known as the “farm to table movement,” which is especially evident in today’s Northwestern recipes.
The Southwest is complete with picturesque views of the best natural landscapes that the country has to offer. A huge part of the Southwest is comprised of mountains, deserts, and plateaus, which can prove most difficult for propagation, but the local inhabitants have made the most of their surroundings by capitalizing on crops that thrive there, such as various types of chiles. On the other hand, the southern California coast and its salt-filled soil and temperate climate presently lead the nation’s agricultural industry.
The Southwest is also home to an abundance of indigenous fruits and vegetables available year-round, like avocados, chiles, corn, jicama, mangos, and other tropical produce. The coast of southern California and the islands of Hawaii are also hugely populated with most of the countries sought-after fresh fish and shellfish, which are predominant in Southwest dishes.
Before the Gold Rush brought European settlers westward, the Southwest region had been occupied by Native Americans and Mexicans. Once the Spanish arrived, the three cultures influenced the Southwest, and continue to do so today through Spanish-American, Baja Californian, and Tex-Mex cuisines. New Mexico and Texas borders both Mexico and the Midwestern states, which lend to many of the cattle ranches and the region’s distinct style of barbecue. The first people who lived in Hawaii were referred to as Polynesians, meaning “people of the many islands.” Consequently, today’s Hawaiian cuisine represents a blending of several cultures, including Chinese, Filipino, Japanese, Korean, and Portuguese.
American cuisine as a whole is the sum of all its parts, each representing a particular region of our country. Each region is home to many signature dishes, indigenous ingredients, and cultural influences, all of which tell the story of how American cuisine originated. As you explore the recipes in this book, we invite you to journey across the United States and experience the diverse flavors that each region has to offer.