216 new england recipes

Baked Indian pudding with maple syrup is a colonial New England cornmeal dessert sweetened with maple, molasses, and brown sugar, spiced with ginger and cinnamon, baked low and slow into a quivering custard. Serve warm with ice cream.

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.

Pan-seared paprika scallops coated in seasoned bread crumbs and flour, cooked in butter with scallions and parsley. A fast New England seafood dinner ready in 15 minutes.

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Boston brown bread steamed in a coffee can with rye, cornmeal, whole wheat, molasses, and raisins. The dense, dark New England loaf built to soak up baked beans and butter.

New England-style individual lobster pie with sherry cream sauce, egg yolk custard, and a buttery cracker-Parmesan crumb topping. Baked low and slow for a rich, elegant finish.

Maine lobster casserole in a creamy mustard white sauce with torn bread pieces, topped with buttered breadcrumbs. A classic New England baked lobster dish that lets the lobster shine.

Maine fish chowder simmers fresh haddock, potatoes, and onions in salt-pork-rendered fat and milk for a creamy, old-school New England chowder. No flour, no thickener, just pure fish flavor.

Old-fashioned Nantucket molasses cookies with brown sugar, butter, and a soft, cake-like texture. Six pantry ingredients and no eggs, just like the New England whaling-era originals.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

Traditional Maine clam chowder with salt pork, potatoes, and fresh clams creates a creamy, briny bowl that tastes like the New England coast.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Apple cheddar turnovers: whole baked apples stuffed with brown sugar and cinnamon, wrapped in a sharp cheddar pastry. A New England classic riff on apple-and-cheese.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

New England-style clam chowder with crisp bacon, tender potatoes, canned clams, and a creamy base built on cream of celery soup and milk. A classic shortcut chowder that tastes like Cape Cod.