American cooking has a long and colorful tradition. When the pilgrims first landed at Plymouth Rock in 1620, they found the Indians cooking with such foods as cranberries and pumpkins, corn and maple syrup - foods unknown to Europeans at the time, but now known and cherished throughout the world. At the first Thanksgiving, Pilgrims and Indians joined together to feast on wild turkey and venison.
Over the centuries, as the frontier expanded and the United States grew to be the greatest nation in the world, people from every land emigrated to America, bringing their native recipies with them, adapting them to local and seasonal foods, improvising with new ingredients, experimenting with strange new recipes from foreign shores.
Today American cooking is as varied as the fifty states themselves. And our vast distribution network makes it possible for almost everyone to buy almost anything, any time of the year.
In this section you'll find heirloom recipes that are distinctly American; recipes that have been treasured for generations, carefully preserved on yellowing pages, jealously guarded or proudly passed on from mother to daughter, from neighbor to neighbor. These are the recipes that have that unique "homemade" flavor you remember from grandmother's kitchen. Each recipe has been carefully tested in McCall's kitchens.
Mary Eckley, Food Editor, McCall's Magazine
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