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    You are in: Home / Cookbooks / USA Regional Recipes - ZWT3
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    45 recipes in

    USA Regional Recipes - ZWT3

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    This is not the usual blender Strawberry Lemonade, but a well worth recipe for a refreshing beverage that will make your guests think they are hanging with Martha herself....you will make this again and again! DELICIOUS!

    Recipe #148790

    This clever take on the Manhattan is a perfect adult dessert. For the best tasting float use a premium black cherry soda like Stewart's or IBC as opposed to store brands. Cook time is freeze time. This recipe was inspired by Gabriel Frasca of Spire in Boston.

    Recipe #162295

    You are looking at this recipe because you like Lobster Bisque... look no further. This recipe is to die for! It was adapted from a recipe by Darren Lock, chef of The Point, a former Rockefeller lodge high in the Adirondacks. Start preparing the bisque as soon after cutting the lobsters as possible. MAKE AHEAD: The recipe can be made through Step 4 & refrigerated a day. Just rewarm before proceeding. Wine pairing: A dish of this complexity and grace deserves a wine with just as much. Try it with the rich and silky Selbach-Oster Wehlener Sonnenuhr Riesling Spätlese 2001 from Germany. Buy two bottles and save one for 2025.

    Recipe #144835

    This cheesecake is just plain SEXY. So delicate, sultry and beautiful! A true indulgence for the vanilla connoisseur. The pure white topping so innocently covers the pure decadence! I experienced love at first sight with this cheesecake and I think you will too! Since vanilla, almonds and walnuts are aphrodisiacs, I plan on adding this to my Valentine's Day menu and have posted it here for safe keeping! The recipe was adapted from All-American Sexy Foods by Peggy Cullen. A 10 for total YUM factor! Wine Suggestion: A creamy bubbly, such as Michele Chiarlo Moscato d’ Asti Nivole 2003 is a wonderful combination with this dessert. Or try a dessert Trebianno such as Late Harvest Trebianno.

    Recipe #148022

    Great tasting one dish meal that is impressive enough to serve guests. You could easily add red potatoes or even sweet potato to the vegetables. It produces a perfectly seasoned, tender and juicy chicken. The beets did bleed onto the other veggies giving some of them a pink hue, but it was attractive and can be used to your advantage. This delicious one dish recipe is from Michael Schlow, chef and co-owner of Radius in Boston. WINE: The lemon and the walnuts are the treasures in this roasted chicken and veggie dish and pair excellently with an Oregon Pinot Noir with cherry and berry layers such as a 2001 Torii Mor or 1997 Willamette Valley Pinot Noir.

    Recipe #150432

    When cooked properly Brussels Sprouts have a sweet and nutty flavor with a slight hint of bitterness. This quick and easy recipe offsets that slight bitterness with a sweet maple syrup pan sauce. The recipe can be easily halved. I adapted this from Julie Taras of Little Giant restaurant in New York City.

    Recipe #150433

    I purchased some Black-Olive paste for the Stocking Swap with mama's kitchen (Hope)and of course had to get one for myself. This is a recipe I found and adapted that uses the wonderful paste. The original recipe was by Jimmy Bradley, co-owner of of Chelsea's wonderful Red Cat at The Mermaid Inn.

    Recipe #151175

    A great burger with toppings that lend a chile induced kick to the taste buds. The New Mexico Chile that is used in this recipe has a mild to medium hot flavor that is similar to an Anaheim Chile, but is a bit hotter. If you prefer a little more heat then the New Mexico Chiles use Poblano Chiles instead. This recipe was adapted from the king of the grill, Steven Raichlen's Burgers. Serve these spicy burgers with ale that accents the underlying flavors in the food while still quelling some of the chilies heat such as Harpoon India Pale Ale or for a complimentary beer that is light on the palate try a Shiner Bock.

    Recipe #153363

    Martinis are in! The key to an excellent martini is to ensure that it is ice cold. The classic martini has only two ingredients--so it's important to use the best ingredients you can afford. Vermouth should be stored in the refrigerator to retain its flavor. Energetic shaking with ice coupled with some flair is vital for a smooth/silky result. Stirring produces a crystal-clear martini but it will never get as cold as a shaken martini. This is also called an "in and out martini" or "spitting the vermouth." It results in a well balanced martini every time.

    Recipe #163845

    I love Cantaloupe Martinis! Most bars make it with orange juice but I have made it with pureed cantaloupe and it really makes a big difference. Use premium quality vodka for the best martini. Enjoy!

    Recipe #163968

    Great little martini recipe. If you love mint and chocolate, you will love this drink. I use Starbucks Coffee Liqueur and the coffee flavor is apparent and really a wonderful ingredient. I top this martini with finely chopped Andes baking chips.

    Recipe #163969

    A delicious and elegant looking twist on the famous Cosmopolitan!

    Recipe #219663

    This feather-light chiffon pie has the subtle but distinct flavor of watermelon; as well it should, since there are nearly three cups of watermelon juice in the filling. That juice is thickened with gelatin, and then blended with whipped cream and beaten egg whites to give the filling that airy chiffon texture we all love. The pie makes a luscious summer dessert for any gathering of friends or family. It looks cool garnished with watermelon balls, but don’t garnish until the last moment to prevent juice buildup on the plates. This recipe is best made at the height of watermelon season. Cooking time is fridge time.

    Recipe #120361

    New Orleans is famous for "dirty" rice pilafs that get their brownish color from poultry giblets (including livers). Stehling borrows elements of these dishes for his purloo--a Carolinian rice hash. From Robert Stehling of Charleston's Hominy Grill in Low-Country Thanksgiving. MAKE AHEAD: The purloo can be made through Step 3; refrigerate overnight.

    Recipe #144831

    This is a great summertime adult shake that uses fresh peaches. Frozen peaches can be substituted as well. Serve in fancy glassware and garnish with peach slices.

    Recipe #179495

    Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp.

    Recipe #225664

    This is a great summer party beverage! Perfect for sitting around the veranda with guests. Pleasing enough for all different tastes, including those who do not drink. Pairs wonderfully with a backyard barbecue. The idea behind the drink was a quick Mojito for a crowd, without all the work. If you want to make a pitcher change the servings to 6.

    Recipe #223603

    There are many regional versions of Hot-Pot that all use fresh, local ingredients. Now, there is an endless variety of ingredients available all year, perfect for traditional one-pot cooking. This recipe is from Tom Bridge’s "What’s Cooking: Chicken." This dish is also delicious with stewing lamb, cut into chunks. You can also add different vegetables depending on what is in season. The author suggests trying leeks and rutabaga for a slightly sweeter flavor. Serve the Hot-Pot with dumplings for a truly hearty meal.

    Recipe #115621

    Eggs Benedict is one of my favorite breakfast dishes. It was created at the Waldorf Hotel in 1894, for a customer hoping to find a cure for his morning hangover. I thought it was one of those dishes that should only be ordered in a restaurant until I found this recipe. Keep in mind that your eggs should be fresh and no more then 4 days old for perfect results. It is not as hard as it looks and what could be better then starting your day with a lightly toasted English muffin with a perfectly poached egg in a cloud of buttery hollandaise! Sheer heaven!

    Recipe #132773

    This recipe is from Chef Eric Ripert of New York City's Le Bernardin, the best fish restaurant in New York, America and arguably even the world. He is often called a seafood genius by critics and customers alike. This quick and easy meal is as fabulous as the ones served at Le Bernardin...without the sticker shock. The cod cooks simply in a film of oil until it browns on the surface and is barely cooked through. The trick is to stop cooking when the fish is still slightly raw at the center, then let it stand for two or three minutes to finish cooking in its own heat. All the flavor comes from the natural character of the fish, the sauce and the garnishes. Adjust heat to your tastes. Serve with a White Bordeaux or Pinot Blanc

    Recipe #132996

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