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Florida

The Sunshine State is comprised of a panhandle plus a long peninsula that separates the Gulf of Mexico from the Atlantic Ocean. The cuisine that has developed here (sometimes called “Floribbean”) reflects the lengthy history of a land that has been fought over by French, Spanish, English, and Native Americans. Before European arrivals, Native Americans cooked with Florida's abundant local ingredients (like yucca, plantains, and hearts of palm). The Spanish arrived in the 1500s, bringing pigs and cattle. They also introduced slaves, who contributed foods like okra, callaloo (a kale-like vegetable), yams, and eggplant. Even today, there's room for continued culinary evolution as the Sunshine State proves to be a magnet for internal American migration. Miami, Florida, meanwhile, has the second largest Cuban population of any city in the world, excepting only Havana. It's not surprising, then, that meals in Miami should often have a Cuban accent. Florida provides 80 percent of the orange juice that Americans drink, and the state is no slouch at growing lemons, limes, grapefruit, and tangerines, plus avocados, mangos, and many other fruits.

Featured Cook Suzanne Cooking Level: Intermediate Living In: Jacksonville, Florida, USA

About me: New World born, Old World taught. Cooking the Old World-style my mother taught me in the New World has literally saved my children's lives. Mixes, boxes, and processed foods had to be all but given up when my children were diagnosed with multiple and severe (life-threatening) food allergies. If mankind changed it, we pretty much couldn't serve it. So I had to throw out all the mixes, all the pouches, all the ready-mades and learn to cook from scratch. And it's sooooo much tastier (and not that much more difficult) that way! And I end up saving money so I can buy special spices to jazz up our meals. :) My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »