50 new england recipes

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Slow cooker New Hampshire stew with beef, potatoes, and carrots in a maple syrup and tomato paste broth. Bacon bits, dry mustard, and Worcestershire add New England character.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Maple apple pie with a buttered pecan layer between the filling and top crust. Real maple syrup replaces granulated sugar for a rich, caramelized New England-style pie.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Thick, creamy New England seafood chowder packed with haddock, scallops, lobster, and tender potatoes. A hearty bowl of coastal comfort ready in 45 minutes.

Nantucket cranberry pie layers tart cranberries and toasted walnuts under a buttery, almond-scented cake batter. A New England holiday classic baked in one bowl.

Maine potato donuts use cold mashed potatoes for an extra-tender, never-greasy fried doughnut. Traditional New England recipe spiced with ginger and vanilla. Makes 2 dozen old-fashioned donuts.

Nantucket donuts: classic New England cake donuts with cinnamon and nutmeg in the batter, fried golden and tumbled in a bag of cinnamon sugar. Old-fashioned donut shop nostalgia.

Fish mulligan stew with haddock, potatoes, carrots, tomatoes, and bacon in a one-pot broth seasoned with celery seed. A hearty New England-style fish chowder that doubles easily for a crowd.

A Boston landmark recipe: Durgin-Park's corn bread made with cornmeal, flour, eggs, milk, and butter, baked hot and fast for a golden crust and tender crumb. Old-school New England simplicity.

New England-style fish and clam chowder with fresh corn, potatoes, pork fat, white wine, and light cream. Loaded with herbs like thyme, sage, marjoram, and rosemary.

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

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Nantucket cioppino is a New England take on the San Francisco classic, loading swordfish, lobster, clams, mussels, cod, and shrimp into a red wine tomato broth. A showstopper seafood stew for a crowd.