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Clams cooked in a red broth with tomatoes for flavor and color. [297] Clam chowder (New England style) Northeast New England A milk- or cream-based chowder of potatoes, onion, and clams. [298] Gumbo: South Louisiana A meat or seafood soup or stew thickened with okra or filé. [299] Philadelphia Pepper Pot: Northeast Philadelphia, Pennsylvania
Indian cuisine encompasses a wide variety of regional cuisine native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available ingredients such as: herbs , vegetables and fruits .
A meal that includes pumpkin pie, turkey and gravy, sweet potato casserole, green beans, and cranberry sauce can mean only one thing. This year, Thanksgiving falls on Thursday, Nov. 28, a bit ...
Rajasthan is known for its Royal Rajwaadi cuisine (also known as Raajsi cuisine) which emanated from the culinary traditions of Royal courts and temples. [6]The Rajwaadi cuisine is characterized by high usage of dry fruits & milk products like Yogurt for preparing rich gravies, ghee & butter for cooking & frying, mawa & chhena for sweets, usage of Kesar, kewda water & rose water and whole ...
Seen highlighted in red, the region known as the Midwestern United States, as currently defined by the U.S. Census Bureau. Ohio was one of the first Midwestern regions settled, mostly by farmers from the Thirteen Colonies, in 1788. Maize was the staple food, eaten at every meal. Ohio was abundant in fish, game, and wild fruits.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
This red is a tone of Indian red, made like Indian red with pigment made from iron oxide. The first recorded use of English red as a color name in English was in the 1700s (exact year uncertain). [8] In the Encyclopédie of Denis Diderot in 1765, alternate names for Indian red included "what one also calls, however improperly, English Red." [9]
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