46 tostone recipes

These brownies are so moist and chocolaty, it's going to impress you!

Introduce a new flavor to your crockpot with this delicious dish made with bacon and dried navy beans.

Take a trip to Boston with this savory dish that is best served with bread bowls or dinner rolls.

Boston baked beans done the old-fashioned way: dried beans slow-baked for hours in a bean pot with salt pork, molasses and dry mustard, until thick, sticky and deeply sweet-savory. From scratch, no cans.

A lighter take on Boston cream pie with a silky stovetop vanilla custard layered between cake rounds and dusted with powdered sugar instead of the usual chocolate ganache. Simple, elegant, and not overly sweet.

If you're family loves chicken, they will simply enjoy eating this scrumptious dish!

For those who love baked beans, try this savory crockpot recipe that tastes wonderful with a soft, crusty bread.

Boston cookies are an old-fashioned drop cookie with cinnamon, raisins and chopped walnuts in a simple butter-sugar base. Soft in the middle, lightly chewy at the edges, ready in 30 minutes.

Microwave Boston clam chowder with bacon, potatoes, minced clams, and cream. The classic New England chowder built without a stovetop, finished with oyster crackers and crumbled bacon.

Boston chowder with fish and clams, potatoes, carrot, onion, and milk. A light, simple New England-style seafood chowder finished with fresh savory and thyme.

Boston cream pie from scratch: tender vanilla butter cake split into four layers, filled with a homemade vanilla pastry custard, and crowned with a glossy milk chocolate glaze.

A whole roasted chicken stuffed with apple, onion, and celery for a Boston Market-style bird with juicy meat and golden, crispy skin. Simple enough for a Sunday dinner, impressive enough for company.

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.

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.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.