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How to Cook dishes from the Middle Atlantic Coast
The Middle Atlantic is the region of the
United States that
encompasses the states of
New York
New Jersey, and
Pennsylvania.
Additionally some people also include the states of
Delaware,
Maryland and
Virginia,
as well as
Washington D.C.,
as part of this same region.
Some popular Middle Atlantic recipes and dishes include:
- Disco fries - Apparently popular in
New Jersey,
this dish consists of
French fries covered with melted cheese and then chicken gravy.
- Eggs Benedict - Half an English muffin, with bacon or ham, poached eggs, and
Hollandaise sauce. According to one story (there are several contradictory stories explaining the origin of the dish),
eggs Benedict was invented by Lemuel Benedict, a Wall Street stock broker, as
a hangover cure.
- Jersey breakfast dog - A deep-fried bacon-wrapped hot dog, eaten with eggs and melted cheese.
- Manhattan clam chowder - A version of clam chowder. It contains the same ingredients as
New England cuisine's clam chowder (cream or milk,
clams, flour, onions, potato, and bacon or salt pork), but also contains tomato, which imparts
a red hue to the soup.
- New York-style pizza - A style of
pizza originally from the city of
New York.
It is thin, and is served (and often sold) in large very wide slices. The best, and traditional way
to eat it, is to fold the slice in half.
- Pork Roll - A sausage-like product made from pork shoulder that originates from
New Jersey. It is usually cut into slices,
and then grilled or fried.
- Waldorf salad - A salad of apple, celery and walnuts in a mayonnaise dressing.
The dish takes its name from the Waldorf Hotel in
New York city,
where the salad was first created during the late 19th century.
Here is a selection of Middle Atlantic cookbooks:
These web sites may also be of interest:
Related pages on this web site:
| Middle Atlantic Cookbooks |
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Mark Kurlansky
Random House
Released: 2006-02-28
Hardcover (560 pages)
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Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled.
For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways.
Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers.
Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend.
With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
From the Compact Disc edition. |
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By Joy Pierson & Barbara Scott-Goodman
Clarkson Potter
Released: 2003-07-22
Paperback (256 pages)
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It's hard enough to satisfy choosy diners at a hot New York restaurant—imagine having to do it without using meat, fish, dairy, or eggs! The Candle Cafe has been doing just that for years, offering vegan food that has earned the praise of food critics, celebrities, and countless New Yorkers.
The food at the Candle Cafe expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying. From delectable appetizers like Quesadillas stuffed with Portobellos and Red Peppers and Tofu Satay with Coconut-Peanut Sauce to classic dips like Hummus and Babaganoush, veggan cooking never tasted this good. Even the soups are special—Spring Vegetable Minestrone Soup is filled with fresh flavor, and Butternut Squash Soup gets a kick from toasted pumpkin seeds. Hearty, satisfying sandwiches and main courses like Barbecued Tempeh-Chipotle Burgers with Grilled Pineapple, Porcini Mushroom Stroganoff, and Indian Eggplant Curry are infused with delicious flavors from around the world. For dessert, treats like Chocolate Mousse Pie and Lemon-Tofu Cheesecake with Blood Orange Glaze are creamy and indulgent.
With helpful tips on cooking beans and grains, a full glossary of ingredients, and plenty of color photographs, The Candle Cafe Cookbook is a treasure trove of vegan recipes that have been drawing crowds and raves for years. |
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By Mike Colameco
Wiley
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Product Description
The insider's food guide to New York City-from trusted New York food expert and TV/radio host Michael Colameco New York is the food capital of the United States, with an incredibly rich and diverse dining scene that boasts everything from four-star French restaurants, casual neighborhood bistros, and ethnic restaurants from every corner of the world to corner bakeries, pastry shops, and much more. Now Mike Colameco, the host of PBS's popular Colameco's Food Show and WOR-Radio's "Food Talk", helps you make sense of this dizzying array of choices. He draws on his experience as a chef and New York resident to offer in-depth reviews of his favorite eating options, from high-end restaurants to cheap takeout counters and beyond. His work has given him unprecedented access to the city's chefs and kitchens, allowing him to tell you things others can't. He offers inside information about different establishments, giving a detailed and sometimes irreverent sense of the food and the people behind them. - Goes beyond ratings-centered guides to offer detailed, opinionated reviews by an experienced chef and longtime New Yorker
- Recommends restaurants, bakers, butchers, chocolatiers, cheese stores, fishmongers, pastry shops, wine merchants, and more
- Entries include basic facts, contact information, and a thoughtful, personal review
- Includes choices in every price range and neighborhood, from Tribeca to Harlem
Whether you're visiting for a weekend or have lived in New York for years, this guide is your #1 go-to source for the best food the city has to offer. Mike Colameco's Best Cheap Eats Under $25 in NYC Tough economic times call for creative solutions. While this book already has a lot of restaurants categorized as “moderate” and “inexpensive,” here is a sampling of places which all offer great value. It should also be noted that due to the difficult economic environment we are all experiencing, many restaurants are running “restaurant week” pricing all year long for lunch, which translates to $24.07 for three courses, plus tax and tip. Alfanoonse
8 Maiden Lane
212-528-4669
When I used to do live radio six days a week, many of them from the studios of WOR nearby on Broadway, I’d pop in here for a quick a falafel sandwich and was never disappointed. What started as a takeout-only joint nearby expanded to this 50-seat BYOB spot due in great part to the quality of the food and word-of-mouth reputation. The Middle Eastern menu features shawarma, various kebabs, baba ghanoush, meat and vegetable pies, and vegetarian platters. I also like the rice pudding and bizarre custard pudding with chocolate. Akdeniz
19 West 46th Street
212-575-2307
In a neighborhood chock full of restaurants, mostly all bad, it’s easy to view this part of town as a culinary flyover. But once in a while New York will surprise you. Akdeniz is a decent and inexpensive Turkish restaurant specializing in good vegetarian dishes and seafood. For starters, the baba ghannouj is smoky and rich and the cacik (the cucumber yogurt mix scented with garlic and laced with chopped mint and dill) a good foil. Kebabs, lamb chops, and chicken in various guises are available, but I’d opt for the whole grilled fish on the bone—sea bass, trout, snapper, or dorade—all farm-raised but good especially cooked this way fresh off the grill. The wine list is short but okay, with a few notables from Turkey like the white Beyaz or Cankaya. For dessert, the Turkish pudding or kadayif are good options. Community Food and Juice
2893 Broadway
212-665-2800
Everyone I know that lives anywhere near here, which is to say the Upper West Side northward through Harlem, just loves this place. And what’s not to love? Though urban New York by location, there is something very Bay Area about the scene. Think Berkeley, as in organic, certified green, no bottled water (just filtered in re-useable containers), really solid cooking, great friendly service, and inexpensive, market-driven seasonal food to boot. From breakfast through dinner, they’ve got you covered. Start your day with good fair-trade coffee and house-made granola, blueberry pancakes, or brioche French Toast. For lunch, try the famous bowl of beets with creamy whipped goat cheese and toasted pistachios or the rice or udon bowls, veggie burger, or natural grass-fed beef burger. For dinner, shrimp pot stickers, really good crab cakes and any of the salads make for good starters. Also, seasonal house ravioli or panko-crisped chicken both come in under the $20.00 mark. My favorite desserts of theirs are the Key lime meringue pie and the dulce de leche sundae. With a full bar and food this good, it’s well worth the trek uptown anytime for a visit. Dok Suni’s
119 First Avenue
212-477-9506
I usually get my Korean fix stepping off the N, Q, R, or W at 34th and walking south two blocks, but should you find yourself in the East Village, Dok Suni’s will do just fine. Run by a mom-and-daughter team, the room is always busy. The food, especially the more traditional Korean side of it, is very good. There is a hip soundtrack, and not surprisingly, unlike their midtown counterparts, the place is packed with that Gen “X” and “Y” crowd living nearby. The good-sized menu is in English mostly, mixing traditional dishes with some new wave, fusion concepts. Their dumplings are good, and the kim chee pancake dipped in soy and vinegar is good to share. Essentially there is something here for everyone—noodle lovers, vegetarians, meat heads—and very good options as well, such as hot and spicy broiled squid, redolent of that ubiquitous red pepper paste, or the dish billed as fish jun, a white-fleshed fish egg, battered and then pan sautéed, served with a soy vinegar dipping sauce. A full bar is available, but beer or roast barley tea works best with this food. Je’Bon Noodle House
15 St. Mark’s Place
212-388-1313
As New York has gone noodle crazy, with everyone from Jean-Georges Vongerichten to David Chang getting in the game, I’m surprised this place doesn’t get more press. It’s good, consistent, and cheap. The theme is Asian noodles in various guises, with a good amount of variety. Everyone raves about the “silver needles,” pan fried and tossed with minced pork shrimp, julienned carrot, egg, and onion, but I like the Singapore style chow mei fun laced with curry or the combo fish ball and beef ball in chicken broth just as well. They have sushi, Japanese-style skewer plates, and a good beer list, as well as a broad range of interesting salads, with nearly nothing on the menu save the sushi for more than $10.00. Keste Pizza & Vino
271 Bleecker Street
212-243-1500
Yet another great new pizza spot opened in early 2009, this one in the West Village, not far from John’s and a few other Bleecker Street joints that aren’t half bad as well. Keste sits next to Matt Uminoff Guitars, and one day as I was eyeing a vintage Les Paul I couldn’t afford in the window, 450 Mike Colameco’s Food Lover’s Guide to NYC I noticed something new right next door. In I marched. The long narrow room seats around 50, with the open kitchen and oven to the rear. Initially they had no liquor license, but beer was available right across the street at a deli. The menu offers a small a variety of pizza all coming from a custom-made, imported oven, as well as a few daily pizza specials, with some salads and side dishes. The ingredients for the pies are top notch: imported flour, San Marzano tomatoes, buffalo mozzarella, Sicilian sea salt, all sourced by the proud Pizzaiolo Roberto Caporuscio, who can be found forming the pies and manning the ovens most nights. The result here is a good, inexpensive, casual pizza spot as one might find anywhere in Southern Italy. Lan Zhou
144 East Broadway
212-566-6933
I love good noodles in any culture and in any guise; ditto for dumplings, and those are the two best reasons to visit this spot. For around $5.00, you can get a great bowl of soup filled with chewy, addictive, hand-pulled noodles, and for less than half that price, eight, that’s right eight, boiled pork and chive dumplings. Twelve dumplings will set you back $3.00. Bring your own beer and be advised that the décor is awful, the lighting fluorescent, and the staff less than vigilant, but the noodle maker performs in open view, and dinner for two can easily be done for well under $15.00. Pho Grand
277 Grand Street
212-965-5366
The name may hint at the rent, the key money, or what they spent on “renovation,” as I’m not exactly sure what this place was before it was Pho Grand. The cedar walls that line the dining room suggest a giant sauna or perhaps an upstate ski lodge, but whatever, it’s a good choice for pho and other Vietnamese specialties with a budget in mind. The signature soups come in around $6.00 to $7.00 a pop. Your pho choices include a good broth redolent of Chinese five spice, studded with various cuts of meat such as the navel, which is the same cut used in pastrami, to the leaner eye round, or thinly sliced, julienned tripe, to chewy, gelatinous beef tendon, my favorite. To this, add great noodles dishes, a small multiple squid section of the menu with options listed at $7.95, and on to shrimp, beef, and chicken choices. On a recent visit I had dish billed as bo nuong vi, in which thin slices of beef are sautéed then combined with pickled carrots, sliced radish, and finely chopped mint, all wrapped in rice paper and simply eaten with the addition of a dipping chili sauce… yum! Pinche Taqueria
27 Mott Street (plus other locations)
212-625-0090
This diminutive space is a long, narrow room with natural red and painted brick walls and an open kitchen. Food may be served on disposable plates and aluminum foil takeout containers, but Pinche vies for being one the best taquerias in town, including La Esquina a few doors down. The tortillas are house-made, and the fried fish tacos supposedly made from line-caught Mahi Mahi are excellent. The decent burritos (not huge, but adequate and good), yucca fries, and the very good, slow-cooked pork carnitas are a few of the highlights. While the Mission District food police may not approve, to my mind the chow served here, washed down with good beer or a glass or two of wine, at these prices is worth the trip. Porchetta
110 East 7th Street
212-777-2151
Chef Sara Jenkins has been cooking around NYC for years now. Prior to this she ran 50 Carmine. She lived in Italy for most of her youth and really knows authentic Italian food. Here at Porchetta, the premise is simple. It’s basically a one-dish restaurant, a food stall essentially, the kind one might find traveling through Italy but rarely if ever here. It’s counter service only, with a few seats if you can snag them, but worth it regardless. Porchetta is simply Heritage breed, boneless Hampshire pork loin that is first slathered with chopped garlic, rosemary, fennel pollen, a generous dose of salt and fresh pepper, and a few other herbs and encased in rich fatty Hampshire pork belly, tied together and slow roasted. The result features crisped skin, alternating in layers with the meat and fat, served as a standalone with lovely little roasted potatoes or as a sandwich set within Sullivan Street ciabatta rolls, with a great bitter chicory salad thrown in to cover the vegetable group from the food pyramid. Simple, satisfying, and delicious. |
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By Moosewood Collective
Clarkson Potter
Released: 2001-11-06
Paperback (496 pages)
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Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make dishes. From breakfast to snacks, quick dinners and showstopping entreés to homey desserts, these are recipes cooks will reach for time and again.
As always, Moosewood Collective’s enticing, flavorful fare draws on a diversity of culinary traditions. The flavors of Asia, Africa, Europe, and the Americas make for food that is up-to-date and exciting.
Complete with fascinating bits of multicultural food lore, time-saving tips, and interesting side notes gleaned from The Collective’s many years as culinary pioneers, Moosewood Restaurant New Classics is an essential resource for every contemporary cook. |
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By John Stage
Ten Speed Press
Released: 2009-02-17
Paperback (192 pages)
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Features more than 100 flavor-packed recipes from Dinosaur Bar-B-Que, the perennially popular, Syracuse-based, honky-tonk rib joint.
The renowned Dinosaur Bar-B-Que is beloved by bikers, blues musicians, and barbeque aficionados for its famous barbeque and colorful regulars. Cooks can enjoy the Dino vibe at home with recipes like World Famous Dinosaur Ribs and Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce. Including everything from starters to desserts, plus house secrets behind the restaurant's famous pit-smoked specialties, this is one distinctively down-home, must-have cookbook. |
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By Anna Pump
Simon & Schuster
Hardcover (256 pages)
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Wherever you are, summer is a time to savor longer days and lazy weekends. Fresh produce abounds, and life moves at a more relaxed pace. Anna Pump, proprietor of the iconic Loaves & Fishes store on Long Island, has catered to a devoted clientele of Hamptons weekenders for more than twenty-five years and understands summer's rhythms. She knows that while you may want to enjoy a picnic on the beach or a late supper on the porch, you don't want to spend the entire day in the kitchen, painstakingly preparing elaborate dishes. In Summer on a Plate she shares more than 120 recipes for delicious, no-fuss, memorable meals that celebrate the bounty of summer.Anna never confuses simple with ordinary. A distinctive first course of Avocado Mousse and Shrimp on Tortilla Chips comes together in a flash. Chilled Tomato and Cucumber Soup with Seasoned Croutons makes a light and refreshing midday meal, and Spicy Corn Fritters with Salmon Caviar Dip are just the thing to set out for your weekend guests when a sunny Saturday on the beach turns into breezy evening on the deck. Many dishes can go straight from the grill to the table, like Grilled Tenderloin of Beef with Fresh Herb Sauce or Perfect Whole Grilled Chicken with Plum Chutney. In the mood for seafood? Halibut Baked with Olives, Lemons, and Fresh Basil is a snap to prepare and full of fresh flavors. And what would summer be without salads? Serve Black Mission Figs with Goat Cheese and Upland Cress to begin a dinner party, while the Magret of Duck and Wild Rice Salad or the Asian-Flavor Beef, Pepper, and Spinach Salad are meals in themselves. If your favorite part of the meal is dessert (like Anna!) you won't be disappointed. Chocolate Chunk Orange Cake is a sweet ending to any meal (or even a sweet breakfast) and is just as satisfying with a cup of midafternoon coffee. Rhubarb Blueberry Pie or a Peach Tart with Almond Topping and a Cookie Crust take advantage of the best of summer fruits. The Coconut Lemon Layer Cake is a showstopper, or you can opt for a simple dish of dead-ripe berries lavished with a dollop of Crème Fraîche. Put summer on your plate and enjoy everything the season has to offer. |
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By Krista Reese
Gibbs Smith
Hardcover (224 pages)
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Atlanta is a city of contradictions-a hotbed of growth and business but steeped in a tradition of Southern hospitality. Its food is no different, and its chefs have everything to offer, including peaches, peanuts, fried chicken, and Coca-Cola. Features recipes from 56 of the best restaurants, including Watershed, Mary Mac's Tea Room, Babette's Cafe, Gravity Pub, Horseradish Grill, Wisteria, Busy Bee's Cafe, The Pecan, and Cakes & Ale. |
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By David Waltuck
Taunton Press
Released: 2008-10-14
Hardcover (320 pages)
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Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way. Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chock-full of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes, and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there -- and perfect for professionals and the armchair market -- "Chanterelle "is a cookbook to savor. |
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By Steven Poses & Becky Roller
Camino Books
Paperback (272 pages)
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A little storefront restaurant opened in a downtown neighborhood of Philadelphia in 1973. It was simply named Frog. Out of that little eatery grew a collection of some of America's most innovative and successful restaurants, including Frog, The Commissary, and a catering operation known as Frog/Commissary Catering. From their founding chef/restaurateur, Steven Poses, and his colleagues Anne Clark and Becky Roller, comes a sumptuous cookbook that brings together hundreds of kitchen-tested recipes, tips, and information about their personal approach to food preparation. Organized by meal course, the book contains a multitude of creative recipes, adapted for serving at home and reflecting a quixotic, multiethnic blend of foods and ingredients. Full of insider tips on food preparation and service and delightful anecdotes, this bountiful feast of information is also a lavish treat for the eyes, with Becky Roller's wonderful drawings and calligraphy gracing each page. The Frog/Commissary Cookbook is the perfect introduction to a very special culinary world--and the ideal addition to every cook's home library. |
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By Fred Pescatore M.D.
Wiley
Hardcover (328 pages)
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Cooking and Entertaining Secrets of the Rich, Famous--and Thin!
How do the rich and famous who congregate each summer in the Hamptons stay so thin, healthy, and gorgeous? In The Hamptons Diet Cookbook, you'll discover that enjoying exquisitely satisfying taste sensations doesn't have to result in your becoming overweight. You'll learn how to get thin, stay svelte, and be healthier than ever before while indulging yourself in such seemingly sinful pleasures as:
* Ham Roll-Ups with Poached Egg and Mornay Sauce
* Tropical Key Lime Chicken Salad
* Simmered Shrimp with Shiitake Mushroom and Scallions
* Cheese and Jalape?o Quesadillas
* Creamy Chickpea and Farro Soup
* Sausage, Bacon, and Bean Casserole
* Stuffed Pork Chops with Spinach, Cheese, and Pine Nuts
* And hundreds more temptingly delicious recipes
Praise for The Hamptons Diet
"Dr. Pescatore's diet is delicious and sound and represents one of the best options."
--Ann Louise Gittleman, author of The New York Times bestselling The Fat Flush Plan
"Dr. Pescatore's The Hamptons Diet takes the Diet Revolution to the next level--a healthy, sensible diet and lifestyle plan that will make us all thinner, happier, and healthier."
--Fran Gare, N.D. Southampton, author of Anti-Aging Diet Evolution |
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