Welcome to BetterFoodGroup.com
The United States is a rich and varied blend of peoples, religions, and cultures, and this diversity is reflected in its cuisine. Succeeding waves of immigrants, including those arriving on the United States; shores today, have brought new culinary traditions and adapted them to the ingredients, kitchens, and customs they found in their new homeland — ever expanding what is called "American food."
Chinese Food has a special meaning to the Chinese people. The "waste not, want not" ethos means that a surprising range and variety of plants and animals, and every part of a plant or animal is used. This has given rise to a remarkable diversity in regional cuisine, but to Westerners it can be overwhelming - surprising, fantastic, delicious, horrifying or disgusting - but above all, different.
Italian cuisine has developed through centuries of social and political changes, with roots as far back as antiquity.
Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
Indian cuisine encompasses a wide variety of regional cuisines native to India. Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions.
Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Some popular dishes include kibbeh and shawarma.
Malay cuisine is the ethnic Malays' cuisine in Malaysia, Indonesia (parts of Sumatra and West Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly Southern).
Thai cuisine is the national cuisine of Thailand. Balance, detail and variety are of paramount significance to Thai chefs.
"What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States of America. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans. As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide.
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch -- in and around Lancaster County, Pennsylvania -- would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change.
Native American cuisine includes all food practices of the indigenous peoples of the Americas. Modern-day native peoples retain a rich culture of traditional foods, some of which have become iconic of present-day Native American social gatherings (for example, frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy and mush are known to have been adopted into the cuisine of the United States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity.
Hmong cuisine is the considered the common cuisine of the Hmong people by Hmong people and found mostly in Southeast Asia and the Hmong American community in the United States. The vast majority of dishes that make up the Hmong cuisine are not actually unique to Hmong communities but rather blends of culinary dishes found in hosting states of Hmong migration. While remaining stateless after their expulsion from by the Han clan of Ancient China, the Hmong have have adopted staple dishes from various cuisines during their migration as their own, such as dishes of the Lao, Thai, Vietnamese and Chinese cuisines.
Chinese Noodles are an essential ingredient and staple in Chinese cuisine. There is a great variety of Chinese noodles, which vary according to their region of production, ingredients, shape or width, and manner of preparation. They are an important part of most regional cuisines within China, as well as in Singapore, and other Southeast Asian nations with sizable overseas Chinese populations.
Cantonese cuisine (simplified Chinese, traditional Chinese, pinyin) comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due the numbers of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine.
Italian soups (Italian pronunciation is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.) Italian soups are thick, creamy and full of flavor, and while the 10 soups we've listed here are all of those three things, they're still pretty different from each other! Enjoy!
The best Italian desserts From pannacotta to panettone, tiramisu to torta di riso; you can taste the love in these Italian dessert recipes.
A collection of Italian main course recipes, including vegetable flans, stuffed zucchini, eggplant parmigiana, chicken cacciatora and more.
Wagashi are classified according to the production method and moisture content. Moisture content is very important
Japanese regional cuisine
Japanese cuisine has a vast array of regional specialities known as kyodo ryori in Japanese, many of them originating from dishes prepared using local ingredients and traditional recipes.
Okinawan cuisine is the cuisine of the Okinawa islands of Japan. The cuisine is also known as Ryukyuan cuisine, a reference to the Ryukyu Kingdom. Due to differences in culture, historical contact between other regions, climate, vegetables and other ingredients, Okinawan cuisine differs from mainland Japanese cuisine.
Korea has a long history of noodle making and eating. Korean noodles, called "guksu" or "myeon" are everyday food, but also frequently served on birthdays and weddings. Traditionally a long noodle symbolizes a long life, so serving it to someone on their birthday expresses your desire that they live long and happily.
Namul is a general term for a Korean seasoned vegetable dish. The name of the dish may vary slightly depending on what vegetables are used and how they are prepared, but they will nonetheless still be a type of namul.
Buddhist cuisine is an East Asian cuisine which is followed by clergy and many believers from areas historically influenced by Chinese Buddhism. Korean temple cuisine originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine, as well.
Gujarati cuisine refers to the cuisine of Gujarat, a state in western India. Despite having an extensive coastline providing wholesome seafood, it is primarily a vegetarian state due to the influence of Jain vegetarianism and traditional Hinduism, however some families may include chicken, lamb, and goat to these dishes.
Karnataka cuisine has similarities with its three neighbouring South Indian states, as well as the states of Maharashtra and Goa to its North. Typical dishes include bisi bele bath, jolada rotti, badanekai yennegai, Holige, Kadubu, chapati, idli vada, ragi rotti, akki rotti, saaru, huli, kootu, vangibath, khara bath, kesari bhath, sajjige, chiroti, benne dose, ragi mudde, and uppittu.
Maharashtrian cuisine is an extensive balance of many different tastes. It includes a range of dishes from mild to very spicy tastes. Bajri, wheat, rice, jowar, vegetables, lentils, and fruit form important components of the Maharashtrian diet. Popular dishes include puran poli, ukdiche modak, batata wada, masala bhat, pav bhaji and wada pav.
Egyptian cuisine makes heavy use of legumes and vegetables, since Egypt's rich Nile valley and delta produce large quantities of these crops in high quality.
The Assyrian cuisine of the indigenous Assyrian people from northern Iraq, north eastern Syria, north western Iran and south eastern Turkey is similar to other Middle Eastern cuisines.
Emirati cuisine is a blend of many Middle Eastern and Asian cuisines.The modern diet of the United Arab Emirates (UAE) is cosmopolitan, featuring dishes from around the world. A lot of people confuse Levantine food as being Emirati/Khaleej, but shawarma, hummous, tabbouleh, and mixed grill, whilst having similar characteristics, are fairly recent additions and do not do justice to the "soul food" that makes up the Emirati menu.
Malaysian cuisine consists of cooking traditions and practices found in the Southeast Asian country of Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided amongst three major ethnic groups: Malays, Chinese and Indians.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java. Though the cuisine of Sumatra is known for its spiciness with notable Indian and Arabic influences, Javanese cuisine is more indigenously developed and noted for its simplicity. Nevertheless, some of Javanese dishes demonstrate foreign influences, most notably Chinese.
Bruneian cuisine is the cuisine of Brunei. It is similar to, and heavily influenced by the cuisine of neighbouring Malaysia, Singapore, and Indonesia, with additional influences from India, China, Thailand, and Japan. As is common in the region, fish and rice are staple foods, though beef is expensive and thus less common.
Central Thai cuisine of the flat and wet central rice-growing plains and of Bangkok, site of the former Thai kingdoms of Sukhothai and Ayutthaya, and the Dvaravati culture of the Mon people from before the arrival of Tai groups in the area.
The Northeast or Isaan region of Thailand is a wide plateau with the Mekong River forming the border with Laos to the north and Cambodia to the south. The climate is extreme, swinging between a hot, dry season and an extremely wet season, causing yearly droughts and floods.
In the South of Thailand there is an abundance of coconut trees and seafood. Food in the South is renowned for being strong in taste - very hot, salty and sour. Spicy curries are eaten every day, especially coconut curry and sour curry. Generally Southerners eat more fish than meat, because they reside close to the sea.
Kerala Recipes are well known worldwide for it's spicy nature. The main ingredients of Kerala Cuisine are rice, fish, duck, coconut, curry leaves and spices. Large quantities of spices like chilli, black pepper, cardamom, cloves, ginger, and cinnamon are produced in the state, which helps Kerala recipes unique in delicious food preparation.
Russia has wonderful and often unique cuisine, recipes, traditions and customs. The following resources include instructions for preparing traditional Russian cuisine, as well as many Russian recipes with a personal flare.
St Petersburg offers a fabulous variety of Russian cuisine. From eating blinis on the street to dining in restaurants that aim to recreate the ambience and food of Imperial Russia, you’ll always
Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples are native foods such as corn, beans and chili peppers. Europeans introduced a large number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
Singapore's multi-ethnic culture and heritage has served up a multitude of colourful cuisines, each with its own unique flavour and aroma.
Spanish cuisine as opposed to other national cuisines in Europe, is heavily influenced by regional cuisines and the particular historical processes that shaped culture and society in those territories. Geography and climate, had great influence in cooking methods and available ingredients, and this particularities are still present in the gastronomy of the various regions that make up the country. Spanish cuisine derives from a complex history, were invasions of the country and conquests of new territories modified traditions and made new ingredients available .
When Americans speak about Mexican food, they are usually referring to Tex-Mex (or Cal-Mex) cooking, an extremely popular cuisine that spans the long border between the United States and Mexico. The food of the southwestern US state of New Mexico, and the dishes of many of the Native American peoples of the southwestern US, employ similar dish names to many Tex-Mex and some Mexican dishes, but use different flavorings and cooking techniques.
American Chop Suey
This recipe does make a lot. I followed the recipe exactly but added an equal amount of American Chop Suey chopped celery to go along with the peppers and onions. It came out great and the family really enjoyed it. I took the left overs and put them in a casserole dish. The next night I sprinkled Mozzarella cheese on top, baked it in the oven and had it again. It was even better than the night before.0 0
The hot polenta may spatter as it cooks, so use a long-handled wooden spoon when stirring to avoid being scalded.2 1
Do you like lasagna, but not the fuss? Make baked ziti instead! It’s a lot like a classic lasagna casserole, but easier to make and without lots of layers or broken noodles. It makes for a perfect midweek or weekend meal, or a hot dish to bring to a potluck. Make extra and freeze for later.0 0
Penne alla Vodka
This is more an American-Italian recipe than an Italian-American one. I found myself making this innovative dish, which always charmed our customers, quite a bit in the early 1970s.0 1
Indian Butter Chicken
Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.0 0
Double (or triple) the butterscotch!! The recipe only makes an inch or two- not the four to five you need. We always top mine with whip cream, much better than mirange. It takes 30-45 min for the butterscotch the thicken. don't give up! A sweet vapor will start to rise continuously, and eventually the scotch will coat a spoon, and set a few min after going in the pie shell... so lovely!!0 0
Apple Crumb Pie
Tart Granny Smith apples and nutmeg are key to giving this pie a tangy flavor. This recipe is very easy to make, yet produces a quality apple pie. Best served warm with vanilla ice cream and drizzled with warm caramel sauce is nice too.0 0
Prepared with pickle spices with spicy and tantalizing taste is relished by all. This sabzi can be prepared instantly and easily.0 0
Hot Bacon Dressing
This bacon dressing is to be served with Hudson's chicken sandwiches. The recipe for the chicken sandwiches is listed as well. This is a long sought after recipe from the Hudson's dept. store in the early 1900's.1 1
This is a home made version of the steamed milk I like to get from Starbucks. It's much cheaper and just as good!0 0
Gujarati Methi Thepla, a must try lightly spiced paratha like Indian flat-bread is prepared from wheat flour, fenugreek leaves and other spices. The real secret of mouth-watering taste of methi theplas prepared with this recipe lies in making perfect dough, which has just right balance of spices and fenugreek leaves. The ginger-garlic adds nice little spicy aromatic flavor too, while turmeric gives tempting color. With perfectly balanced ingredients, detailed steps and tips provided in this recipe, you can make it in less than 30 minutes.0 0
Pennsylvania Dutch Sand Tarts
A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.0 1
Gram flour dhokala prepared in less oil is very much liked by all. Traditionally, dhokala is made on gas or pressure cooker or in a plate placed above a stand. But gram flour dhokala made in microwave can also be prepared very easily and instantly.0 0
Gujarati khandvi, relished by all can be prepared more easily and instantly in a microwave because there is no need to stir the batter constantly in microwave and no lumps are formed while cooking the batter.0 0
A dish from Gujarat which is prepared from different types of vegetables along with numerous spices. It is a unique and tasty dish made usually during winters, specially on Uttrayan. To make this undhiyu restaurant style, deep fry all the veggies one by one except papadi, beans and stuffed veggies. Add fried one later along with muthia.0 0
Cherokee Fry Bread Tacos
Fry bread is a staple among many Native American tribes. Tacos are certainly American Indian as they are Mexican further South. Here the Fry bread takes the place of the corn or flour tortilla. The bread alone gives this taco a personality and a following all its own0 1
Fried Green Tomatoes
You can also fry up red tomatoes with Fried Green Tomatoes recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.0 0
This is a great pudding! This pudding should be very soft, and should whey, or separate. Might seem very thin for a pudding.0 0
Macque Choux (Corn Soup)
Corn soup, corn mush, corn stew, whatever you want to call it is a delicious Native American dish that originated in the Louisiana Territory by the indigenous people. It is now considered a Cajun dish, but has Native American fare written all over it. Make it and enjoy!0 0
Salmon on a Cedar Plank
West Coast of Northwestern American and Canadian tribes grilled their salmon on cedar planks and upright on wooden stands over open fires.0 0