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Arkansas

The Natural State is home to the Ozark Mountains. Arkansas is bordered by the Mississippi River to the east, and Oklahoma and Texas to the west, with Louisiana below and Missouri above it. Arkansas’ central situation has allowed it to absorb many styles of cooking. There is Southwest influence, Cajun and Creole nuances, Midwestern, and full-on Southern inspiration at work here. Because the soil is rocky and unforgiving, farming was a tough go early on. Wild game from the hills and freshwater fish from the rivers sustained early settlers. Today, poultry production is a major industry in Arkansas. Warm corn bread or biscuits, fried pork chops in sausage gravy, fried catfish, or barbecued ribs and baked beans would not be out of place on an Arkansas table. Dessert might include strawberry shortcake. And if you’re interested in dessert for breakfast, try an Arkansas original: chocolate gravy drizzled over hot biscuits! Arkansas has an official cooking vessel: The Dutch oven.
 

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kristy

Cooking Level: Expert

Home Town: Hazlehurst, Mississippi, USA
Living In: England, Arkansas, USA
About me:
 I WAS BORN IN LITTLE ROCK, BUT MOVED TO MS AS A CHILD, AND LIVED THERE OR 10 YEARS, AND I MOVED BACK TO ARKANSAS AND I'VE BEEN LIVING HERE FOR THE LAST TEN YEARS.

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Jan's place

Cooking Level: Expert
Home Town: Biloxi, Mississippi, USA
Living In: Cabot, Arkansas, USA
About me: I've just gotten a divorce after 29 years. Best thing he ever did for me. I have 2 grandsons that I have started teaching them how to cook. They enjoy being in the kitchen as much…
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IamGnu

Cooking Level: Expert
Home Town: North Tonawanda, New York, USA
Living In: Little Rock, Arkansas, USA
About me: I'm so happy if I had a tail, it would be wagging,wagging,wagging! I'm grateful to be alive and Thank God for every day I wake up to meet greet the day.In 1993,I had a stroke tha…
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debhulsey

Cooking Level: Intermediate
Home Town: Bald Knob, Arkansas, USA
About me: Very out-doorsy, I Scuba Dive, Sky-Dive, Swim anything to do with the water I'm in there
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.

Easy Pesto

Reviewed on Dec. 4, 2008 by Lori
Five stars! Easy to make, tasty, and cheaper than buying it already prepared in the store or buying pine nuts. I followed PatiO's advice and decreased the oil and used a little water. You can't tell there's less oil. Also, ten minutes was too long for the almonds; the first batch ended up burned perhaps it was the toaster oven? The second time, I baked the almonds for 6 minutes and they were perfect. I think parmesan would be a nice addition but I don't need any more calories so I will wait and add it on top of my pasta. This is a definite keeper.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.73 star rating.

Pepperoni Stuffed Zucchini

Reviewed on Dec. 4, 2008 by Lori
I used turkey peppersoni and although I added fresh garlic, cayenne, and Italian seasonings, I still think it was missing something...more cheese or even cream cheese perhaps? I liked the pepperoni with the zucchini but I won't be craving this recipe as written. I also used a melon baller to scoop out the center of the zucchinis; very easy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.

Bucatini Pasta with Shrimp and Anchovies

Reviewed on Dec. 4, 2008 by Lori
I decreased the recipe for one person and I LOVED it! I used 1/2 cup sliced zucchini and 1/2 cup chopped tomatoes. I also used whole wheat penne pasta to decrease the calories which also resulted in 1/2 cup when cooked. I couldn't taste the anchovies which I love so next time I will use more than three anchovies. Make this recipe without making any changes first; you won't be disappointed. Will definitely make again!
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