Country cooking: Country cooking can’t help but conjure up images of rich, hearty.
The casserole: For example, baked dishes such as casseroles have existed for thousands.
The South: And speaking of the United States, it’s here, and in particular.
Gumbo: Popular in Louisiana, gumbo is a stew of chicken, sausage, and seafood.
Grits: Grits, a kind of porridge made with either hominy or stone-ground.
Chicken-fried steak: A Southern favorite, chicken-fried steak is a breaded cutlet dish consisting.
Cornbread: Cornbread is one of the country’s oldest foods. Native Americans.
Crayfish: An iconic ingredient in Southern cooking, crayfish are prized freshwater crustaceans.
Barbecue tradition: The American barbecue tradition owes its origins to the fusion.
Muscadine: Muscadine, a grapevine species native to the southeastern and south-central.
Cobbler: Cobbler lends itself to all sorts of fruit fillings, but very often peach.
Biscuits and gravy: Another traditional Deep South treat is biscuits and gravy.
Southern brunch: Southern countryside cooking extends to brunch, though some recipes.
Southern cooking?: Living off the land was a way of life for the indigenous peoples of North America.
Colonial influence: The United States also has France and to a lesser extent Spain.