Search results
Results from the WOW.Com Content Network
Chicken sauce piquant – chicken cooked in a tangy stew with tomatoes and spices, often served over rice, a favorite in southern Louisiana [19] Conch chowder – mainly a specialty of Florida Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice
On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...
Chow-chow (food) Clabber (food) Cobbler (food) Coconut cake; Coleslaw; Collard (plant) Collier and McKeel; Comeback sauce; Confederate cush; Corn dog; Corn fritter; Corn pudding; Corn relish; Cornbread; Cornmeal; Country ham; Crab cake; Crackling bread; Creamed corn; Cuisine of Houston
Following is a list of notable restaurants known for serving cuisine of the Southern United States: Acadia: A New Orleans Bistro, Portland, Oregon, U.S. [1] [2] Arnold's Country Kitchen, Nashville, Tennessee; Baes Fried Chicken, Portland, Oregon; Big Spring Cafe, Huntsville, Alabama; Biscuit Bitch, Seattle; Bomb Biscuits, Atlanta
Lists of foods named after places have been compiled by writers, sometimes on travel websites or food-oriented websites, as well as in books. Since all of these names are words derived from place names, they are all toponyms. This article covers English language food toponyms which may have originated in English or other languages.
To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. [4]
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Tapai – traditional fermented condiment made of rice or other starchy foods, usually used as condiment or topping in sweet dessert, such as es campur and es doger. Tempoyak – fermented durian made by taking the flesh of durian and mixing it with some salt and kept in room temperature for three or five days for fermentation. [10]