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Middle Atlantic States

The Middle Atlantic States of New Jersey, New York, and Pennsylvania form a buffer between New England and the Southern states. More than others, the Mid-Atlantic represents the truest portrayal of America as “melting pot.” For early arrivals, the Mid-Atlantic offered advantages that the pilgrims’ New England did not. The climate and soil were better for farming, and there was uncommon abundance here. European settlers learned from Natives, who tended to plots of corn and squash, picked wild fruits like blueberries and cranberries, fished the waterways, harvested shellfish; and hunted turkey and deer. The Dutch and Swedes added European preservation techniques like pickling and salting to tried-and-true Indian methods of drying and smoking. English, Germans, and Scotch-Irish made contributions as well. Europeans planted orchards. The Dutch began raising cattle in New York and contributed cole slaw, donuts, and waffles. Germans with their pig-centered diet introduced hams, bacon, schnitzels, and sausages, served with dumplings, potatoes, or noodles. Over time, such Euro-centric diversity expanded to include people from all over the world.

Featured Cook Cynthia Nichols Cooking Level: Intermediate Home Town: Farmersville, New York, USA Living In: Farmersville, Alabama, USA

About me: My husband and I have six children and 4 grandchildren. We both work fulltime so we don't have a lot of time to spend at home. We have only one child who still lives full time at home. The oldest four are out on their own, the fifth is still in college. We live way out in the country which is what we both enjoy. I drive a bus for public transportation and my husband works on a nearby and very large dairy farm. My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »