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Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil. [87] Johnnycakes: Northeast East Coast, Southern United States, and Appalachia: Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin. [88] [89] Parker House roll: Northeast Boston, Massachusetts
Early American natives used a number of cooking methods that have been blended with early European cooking methods to form the basis of American cuisine. Grilling meats was common. Spit roasting over a pit fire was common as well. Vegetables, especially root vegetables, were often cooked directly in the ashes of the fire.
Paila marina is a common fish soup in Chile and other South American countries. A paila is an earthenware bowl. South American cuisine – Some of the richest food products of South America come from the middle of the continent, the Amazon basin. For example, the Amazon region provides a plethora of fresh fish and tropical fruits. [32]
A satisfying and often humble economic mainstay of the masses, the peanut butter and jelly sandwich was once a decidedly fancy treat for elites in the early 20th century.
Moules-frites – Famous Belgian dish of mussels and fries; Namasu – Japanese dish of thinly sliced uncooked vegetables and seafood; New England clam bake – Communal dining tradition from New England, method of cooking shellfish; Paella – Rice dish from the Valencian Community, Spain, with mussels, shrimp, and fish
The Calabria region, right down in the toe of Italy’s boot, is where Italian cuisine gets intense. Along with the usual wide range of classic dishes, locals relish spicy foods such as pig blood ...
North American cuisines display influence from many international cuisines, especially European cuisine, and including Native American cuisine, Jewish cuisine, and Asian cuisine. As a broad, geo-culinary term, North American cuisine also includes Central American and Caribbean cuisines. These regions are part of North America, so these regional ...
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