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

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Western South

The Western South follows the shoreline of the Mississippi River from the eastern border of Louisiana up into Arkansas, then heads overland to take in Oklahoma before slipping back through Texas to the Gulf Coast and the Rio Grande. Along the way, this sub-region encounters a number of cuisines, from the French- and Spanish-inspired cooking of Louisiana, to the beef-based barbecue and Tex-Mex traditions of Texas. Perched on the border between the South and the Midwest, Oklahoma and Arkansas serve as magnets for attracting the best cooking and food traditions of both regions.

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Featured Cook Jean C Living In: Amarillo, Texas, USA
About me: My husband and I both in our 70's and enjoy cooking - anything from burgers to something really, really special. My Profile \| Reviews \| Photos \| Recipes \| Menus Favorite Food Lists Create your own Cook's Profile \| MORE Cooks »

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Elaine Davis

Cooking Level: Expert

Living In: San Antonio, Texas, USA

About me: I am a widow and cook for myself & frequestly I have company. I spend a good deal of time converting recipes for one. Leftovers do not appeal to me. I often make a caserole and…
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SaraKai

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

About me: Well I am married to the love of my life Jason and I have a beautiful seven year old step son. We just built our dream home and have almost been here for two years. I love to en…
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Shundea

Cooking Level: Intermediate

Living In: Houston, Texas, USA

About me: I consider myself still a newlywed. I've been married about 19 months but I've known my husband for 17 years. I have a 14 month old daughter and I'm learning how to cook for her…
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Newest Reviews

Deep Dish Brownies

Reviewed on Aug. 20, 2008 by mommyluvs2cook

Very good! I didn't have enough cocoa so I only ended up using 1/3 cup about...and they still turned out great. I added chocolte chips to mine..and probably won't next time considering they floated to the bottom b/c the batter wasn't thick enough. Still great tasting though!

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Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed on Aug. 20, 2008 by italianmomof3

I loved this quick and delicious recipe. I added some fresh parsley and lemon zest and I could not find fire roasted tomatos so used diced tomatoes with garlic, basil, and oregano added. I made recipe according to directions and def came out with 4 servings with 1 left over and added double if not triple the amt of shrimp and they were the large ones. My kids loved it. I served along side garlic cheese bread and ceasar salad. Will def make again.

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