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California

The Golden State has emerged as America’s culinary capital. In the late 1970s, California chefs created California cuisine, an innovative hybrid that favors simple preparations using fresh, local, seasonal ingredients. It has also benefited from Asian, Mediterranean, and Latin influences. No fad, California cuisine today is an important contemporary culinary approach that has caught on throughout the country. The Golden State can also claim inspiration for many of our favorite foods. Though the hamburger had been around, the illustrous cheeseburger was invented in Pasadena in 1920. Other California creations include the Popsicle, hot fudge sundae, canned fruit cocktail, and French dip sandwich. In the 1930s, Hollywood's Brown Derby restaurant was the birthplace of both the Cobb salad and Shirley Temple. Creamy Green Goddess Dressing was dreamed up by a San Francisco chef in the 1920s. More recently, the fruit smoothie, fish taco, and California sushi roll have come out of the Golden State to nationwide success. Almost all of America’s almonds, walnuts, olives, artichokes, pistachios, and 9 of every 10 bottles of wine that we drink come out of California.

Featured Cook Melissa Cooking Level: Beginning Living In: Yuba City, California, USA
About me: I'm a 25 year old Mother of 2 and Wife of 1. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

jckept

Cooking Level: Intermediate

Living In: Apple Valley, California, USA

About me: I am a mother of 2 awesome girls and have a wonderful husband. I have a In-home business and love to be able to stay home with my daughters. I love to cook for my family and fri…
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joyler

Cooking Level: Intermediate

Home Town: La Habra, California, USA

Living In: Fullerton, California, USA

Ashelena

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Austin, Texas, USA

About me: Hi!

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Newest Reviews

Creamy Buttermilk Dressing

Reviewed on Jan. 5, 2009 by Emily M.

This dressing really does taste like the one that you make from the name-brand packet; in fact, my family and I thought that it tasted better! And, without all of those preservatives and such, you can feel better about eating it, too. All I did to alter the recipe was use regular-fat sour cream and mayo and added some dried parsley flakes for color and extra flavor- I can't wait to make it again!

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Bacon Wrapped Hamburgers

Reviewed on Jan. 5, 2009 by pinkdiamond1001

Wonderful! The burgers were a big hit. There is not a single thing I would change. Follow the recipe as is and you won't be disappointed.

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Bolognese Stuffed Bell Peppers

Reviewed on Jan. 5, 2009 by loves2eat

quick, easy & delicious. I had to make a few changes because of what I had on hand and because i love garlic. I already had some cooked couscous, that i used instead of rice. I had no celery, so I added some red onion. I had no pancetta, so I used 2 slices bacon. I also added 2 diced italian mushrooms when i added the sauce and I added some dried oregano and basil, salt & pepper & garlic powder. I had no heavy cream, so I added about a 1/4c shredded colby jack. It was delicious. It's just my husband and I so I only stuffed 1 bellpepper (2 halves) and we had a scoop of bolognese on the side, and I still have a jar of bolognese left over to serve over pasta. Next time I will add fresh garlic :) thanks!

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