STASIA BOSCHETTI | CULINARY WRITER
I Write About American Cooking, One Recipe, Region, and Story at a Time.
From California citrus and Southern baking to Gulf seafood, Southwestern chiles, and heritage kitchens, American Country Living explores the recipes, regions, and traditions that have shaped the way America cooks.
Latest Recipes
August 20th, 2026
Italian Pasta Salad with Prosciutto, Bacon, Tomatoes, and Mozzarella
The American Food Stories, Salads & Sandwiches, Side Dishes
August 6th, 2026
Farmstand Roasted Cajun Potatoes
The American Food Stories, Side Dishes
July 15th, 2026
Tahoe Brunch Casserole
The American Food Stories, Breakfast & Brunch, Casseroles & Slow-Cooker
FROM THE AMERICAN KITCHEN
The Stories Behind the Food We Cook
Every dish has a history. I research the people, places, and traditions behind our favorite recipes so we can cook them with a deeper understanding and appreciation.
The Story Of American Cornbread
Cornbread has been part of American cooking for centuries, although the story begins long before there was an American South. Indigenous peoples throughout the Americas cultivated corn and developed many ways of grinding and cooking it. Smithsonian records of Pueblo cooking describe corn being ground for breads and combined with foods such as beans, squash, and pumpkin. The Southern Foodways Alliance also documents Native American preparations made from crushed green corn and from cornmeal mixed with water and fat.
California & The West
Citrus, orchard fruit, avocados, ranch cooking, coastal dishes, and the market-driven food traditions that have shaped western American kitchens.
EXPLORE THE WEST ✑
The South
Biscuits, cornbread, vegetables, cakes, barbecue, Gulf seafood, and the regional cooking traditions that remain central to the American table.
EXPLORE the sOUTH ✑
New England & The Northeast
Chowders, baked goods, seafood, pies, tavern fare, and the old kitchen traditions that still define northeastern cooking.
EXPLORE NEW ENGLAND ✑
The Southwest
Chiles, corn, beans, citrus, borderland cooking, and the bold regional flavors that give Southwestern food its distinct place in American cooking.
EXPLORE THE SOUTHWEST ✑
STASIA BOSCHETTI | CULINARY WRITER
I have spent more than thirty years cooking, developing recipes, catering, studying the table, and feeding people. Today I write about American cooking in all its regional variety, developing recipes for the home kitchen and researching the people, places, ingredients, and traditions behind them.
