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The latest recipes, reviews, and food photos from Tennessee home cooks.

Tennessee

Tennessee touches on eight other states. Only Missouri (itself a border state with Tennessee) makes contact with as many states. The name Tennessee comes from the name of a Cherokee settlement, Tanase. The origin of Tennessee’s nickname, the Volunteer State, goes back to the War of 1812, when Tennessean volunteers fought to defend the lower Mississippi against British invasion. Around the time of the American Civil War, Tennessee was known as the Hog and Hominy State. The nickname faded away, but pork and corn remain important in Tennessee today. Corn feeds Tennessee’s famous whiskey production. Country-cured ham and red-eye gravy (made with coffee and served with biscuits or grits) remains a classic. Memphis is one of America’s great barbecue capitals (where pork has primacy). The Memphis in May festival features the World Championship Barbecue Cooking Contest. Historically, the cuisine of Tennessee divided up like the terrain. In the eastern hill country, game meats were popular. In the center and west, between Nashville and Memphis, the cuisine often reflected the plantation style of cooking and the influence of African-Americans and Europeans.

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	Featured Cook Trish Cooking Level: Expert Home Town: Memphis, Tennessee, USA Living In: Mount Juliet, Tennessee, USA
About me: Married 15 yrs. 3 kids, 2 yrs. college, majored in art. Love cake decorating, photography, sewing, painting, arts and crafts, anything creative. Love to cook and bake, and love watching the Food Network and HGTV. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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TeasaLeen

Cooking Level: Expert

Home Town: Grafton, New Hampshire, USA

Living In: Nashville, Tennessee, USA

About me: A self proclaimed Southerner. Mother of 3 boys. Irish American Heritage. Lived in Europe for 2 years. Art Degreed. Eclectic taste in most things.

Abbie

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Justin

Cooking Level: Beginning

Home Town: Green Bay, Wisconsin, USA

Living In: Clarksville, Tennessee, USA

About me: Always fun to be around and love to smile :) I have been in Tennessee for a year now and find it to be fun. The weather is great most of the time...a little humid :/ I am in colle…
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Mom's Buttermilk Biscuits

Reviewed on Oct. 12, 2008 by Mmmkay

Yummy! I'm a Southern girl living in England, so I had to try making my own biscuits since you can't buy them in cans or restaurants over here ;-). I ate these plain (I usually like jelly) and they were mouthwatering. Hubby devoured several, too. I did make changes suggested by elparsons w/ excellent results. I also had to use lard coz I couldn't find shortening. I recommend more salt (or use salted butter?). Next time I will use 2 tsp salt in the dough. Nevertheless they were excellent!

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