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How to Cook dishes from New England
Traditional New England cuisine is justly famous for fresh seafood
and down-to-earth ingredients. Seafood (including
scallops,
oysters and
of course clam chowder and fresh boiled lobster),
Boston brown bread, and blueberry pancakes with maple syrup, are all on the menu.
New England offers a cornucopia of tasty foods.
Some popular New England recipes and dishes include:
- Apizza - A style of Neapolitan
pizza that originates from
New Haven in
Connecticut.
It is an irregularly shaped pizza topped with hard cheese and garlic,
and sometimes other ingredients.
- Crab cakes - Patties made from
crab meat, breadcrumbs, and seasonings. They are typically fried or broiled.
- Greek pizza - This style of pizza was introduced to the area by
Greek immigrants. It has a thick chewy crust and is baked in a pan in
the oven, rather than directly on bricks. Olive oil is used as
part of the topping, and sometimes other ingredients from
Greek cuisine such as
feta cheese, olives, and oregano, are used as well.
- Lobster - New England as a whole, especially
Maine, is famous
for its lobsters.
- Lobster roll - Lobster meat with mayonnaise
served in a grilled bun.
- New England clam chowder
(also sometimes known as "Boston clam chowder" in other
parts of the country) - A soup based on cream or milk. It contains
clams, flour, onions, potato, and bacon or salt pork.
New England clam chowder (unlike for the example the variety
served in
New York
("Manhattan clam chowder")
never contains tomato - indeed in
1939,
Maine's
state legislature considered a bill to make illegal to add
tomato to clam chowder.
- Corn chowder - A soup similar to clam chowder, but with corn and bacon
replacing the clams. This dish comes from
New Hampshire.
- New England boiled dinner - A meal made from cornbeef, smoked pork sausage,
with assorted vegetables such
as cabbage, carrot, onion, parsnip, potato, rutabaga, and turnip.
Horseradish sauce,
mustard,
or vinegar are used as condiments when eating the meal.
- Indian pudding - A traditional New England dessert. It is made from a base milk, butter
and cornmeal, sweetened with molasses, maple syrup, honey or sugar,
flavored with spices including cinnamon and ginger, and often has nuts and raisins added.
The mixture is slow maked for several hours and then allowed to cool.
It is traditionally eaten with hard sauce (a sauce made from butter, sugar, and brandy, rum or whiskey),
but nowadays it is quite often eaten with vanilla ice cream.
On this page, you will find a selection of New England cookbooks.
These web sites may also be of interest:
Related pages on this web site:
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 Barbara Lynch
Houghton Mifflin Harcourt
Hardcover (352 pages)
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Product Description
Although Barbara Lynch was born and raised in South Boston, not Tuscany, many critics believe her food rivals the best of Italy. It has been praised by Bon Appetit, Food & Wine, and Gourmet, and many more. Lynch's cuisine is all the more remarkable because it is self-taught. In a story straight out of Good Will Hunting, she grew up in the turbulent projects of "Southie", where petty crime was the only viable way to make a living. But in a home ec class in high school, she discovered her passion. Through a mix of hunger for knowledge, hard work, and raw smarts, she gradually created her own distinctive style of cooking, mining Italian and French classics for ideas and seasoning them with imagination. The 150 recipes in Stir combine sophistication with practicality. Appetizers like baked tomatoes and cheese and crisp, buttery brioche pizzas. Dozens of the artful pastas Lynch is famous for, such as little lasagnas with chicken meatballs, and potato gnocchi with peas and mushrooms. Lobster rolls with aoli. Chicken wrapped in prosciutto and stuffed with melting Italian cheese. Creamy vanilla bread pudding with caramel sauce. Accompanied by Lynch's forthright opinions and stunning four-color photographs, these dishes will create a stir on home tables.
Amazon Exclusive: A Letter from Barbara Lynch Dear Amazon Reader,  Growing up in public housing in a tough neighborhood in Boston, I couldn't afford culinary school. Cookbooks like Waverly Root's The Food of Italy not only taught me about new ingredients and techniques but were an escape. (They also helped me bluff my way through my first cooking job.) Now I get to do what I love best: making people happy by feeding them really delicious food. In Stir, I share my passion and my hard-earned knowledge. And of course, I give you my recipes, which the regulars in my restaurants have been clamoring for over the years. Some are almost embarrassingly easy, like Gorgonzola Fondue, Baked Cheese and Tomatoes, and Slow-Roasted Beef Tenderloin with Thyme. Others are a little more involved but oh-so-worth-it, like Chicken and Vegetable Soup with Caraway Gnocchi. There's plenty of weekday cooking, including Green Bean and Seared Shrimp Salad with Spicy Curry Sauce, which I eat all the time, and Lemony Breaded Chicken Cutlets, which my daughter Marchesa loves. Then there are my pastas, which are my very favorite things, such as Chicken Meatball Lasagnettes (a favorite of Julia Child's) and sauces that pair well with both fresh and dried pasta, such as my signature Bolognese (I share my secret ingredient). All of my recipes are written with the home cook in mind and so are full of the details that make a difference. I hope Stir will inspire you. Enjoy!
Barbara Lynch (Photo © Justin Ide)
Recipe Excerpts from Stir 
Roasted Fennel and Green Beans | 
Butcher Shop Bolognese | 
Creamy Vanilla Bread Pudding |
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By Sarah Leah Chase
Workman Publishing Company
Paperback (336 pages)
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Product Description:
Now cooks everywhere can create more than 250 recipes that have drawn hungry visitors and residents to Nantucket caterer and cooking teacher Sarah Leah Chase. The coauthor of The Silver Palate Good Times Cookbook offers eclectic combinations that center on the freshest of seafood and produce. Illustrations throughout. |
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By Tasha Tudor
Little, Brown and Company
Hardcover (144 pages)
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Product Description:
The beloved children's author shares family memories and traditional New England recipes, including those for rich Yorkshire pudding, tangy baked beans, baked custard, homemade ice cream, and English toffee bars. 40,000 first printing. $40,000 ad/promo. |
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By Neil Connolly
DK ADULT
Hardcover (256 pages)
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Amazon.com Review:
The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Everyone--including Jackie Kennedy Onassis, JFK Jr., Caroline Kennedy, Maria Shriver, and Arnold Schwarzenegger--came wandering in the back door to visit Rose. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home. Included in this cookbook are Kennedy family photos and anecdotes collected personally by Neil. Here he shares an exclusive recipe from the Kennedy kitchen with us: Sugar Tuile These thin, crisp cookies can be cooled flat, but here they are formed into edible cups that can hold ice cream, chocolate mouse, or fresh berries. Note that the cookies are baked in two batches, so that you have time to mold them while they are still warm and soft. | Makes about 8 cookie cups
1 stick (4 ounces) butter, at room temperature
1/2 cup sugar
1/2 cup all-purpose flour, sifted
6 egg whites
1/2 teaspoon vanilla extract | | 1. Preheat the oven at 375 degrees F. Line 2 large baking sheets with parchment paper and draw four circles 5 inches in diameter on each piece of paper.
2. Invert four heatproof, 2-inch-wide glasses or cups on the counter so they are ready when the tuiles come out of the oven.
3. In a mixing bowl, beat together the butter and sugar until light and fluffy. Add the sifted flour, egg whites, and vanilla. Beat until well blended.
4. Spoon the batter into the circles on one baking sheet and spread to the edges with an offset spatula. The batter will be very thin.
5. Bake the tuiles for 5 to 6 minutes, or until the edges become golden brown.
6. Remove from the oven and immediately use a wide spatula to invert each tuile over a glass. Using a mitt, gently press to form into a cup shape. As soon as the tuiles are set, gently lift them off the glasses.
7. Whisk the batter briefly and form the remaining 4 tuiles. Bake and form as directed above. When all the tuile cups are cool and set, store in a covered container until ready for use. | |
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By The Boston Globe
Three Forks
Hardcover (336 pages)
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Product Description:
The classic cookbook, now fully updated and revised—with old New England favorites adapted for the modern kitchen, plus ethnic specialties. |
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By Melinda Blanchard
Clarkson Potter
Released: 2003-03-25
Hardcover (224 pages)
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The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow.
Writing with the same humor and charm that made their first book such a success, Bob and Melinda share recipes drawn from their New England roots, their early years in the gourmet food business, and their life in the Caribbean. At Blanchard’s Table is a delectable collection of more than 160 recipes perfect for get-togethers of family and friends, illustrated with glorious photographs that reveal how lucky they are
to have homes in both Vermont and Anguilla.
Although the Blanchards’ restaurant gets rave reviews for the food, Melinda was never trained formally as a chef, so her recipes are for true homemade meals that are appealing and easy. Caribbean-influenced dishes like Calypso Chicken with Lime, Grilled Lobster Anguilla Style, and Jamaican Jerk Shrimp are complemented by New England–inspired fare such as Vermont Cheddar Soup, Balsamic-Glazed Veal Chops, and Vermont Picnic Ham Baked in Dark Beer.
Sections include Casual Starters, Soups, Salads and Dressings, Seafood, Meat, Pasta, Vegetables and Sides, Desserts, and Drinks. Throughout the book, there are dozens of mini-recipes that allow people in a hurry to toss together just a couple of ingredients for a quick and tasty dish. The Blanchards also offer expert cooking tips, as well as more delightful stories about some of their favorite Anguillians.
With simple, eclectic, and flavorful recipes—along with sound cooking advice, charming anecdotes, and the same warmth that made people fall in love with A Trip to the Beach—At Blanchard’s Table is truly a pleasure to cook from and nearly as enchanting as an actual trip to the beach. |
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By Jasper White
W.W. Norton & Co.
Hardcover (384 pages)
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The flavors and foods of summer in your kitchen all year long. Roll up your sleeves; pile up your plate with boiled shrimp, steamed mussels, and fried clams; and enjoy the tastes of summer with New England's premier seafood expert Jasper White, the chef and owner of the four Summer Shack restaurants.
In this collection of over 200 easy-to-make seafood dishes such as Caribbean Callaloo, Lobster Rolls, and Portuguese Fisherman's Stew, along with classics like Fried Chicken and Strawberry Pie, White shows you how to prepare summertime favorites that bring the style, fun, and flavors of the shore to your table all year long—without any fuss. Whether you're entertaining friends for a casual meal or relaxing on a family vacation, you'll find meals that are as simple to make as they are to enjoy. With an illustrated guide to basics like shucking clams, eating lobster, and boning a bluefish, The Summer Shack Cookbook will be transporting even the most landlocked cooks to the shore in no time. 24 pages of color illustrations; 50 drawings. |
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By Linda Beaulieu
Globe Pequot
Paperback (272 pages)
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By Tracey Medeiros
Storey Publishing, LLC
Paperback (288 pages)
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The sharp tang of cheddar cheese and the earthy sweetness of maple syrup are Vermont's signature flavors. But they're just the tip of the Vermont food pyramid. Dairy farms support cheese production that goes far beyond classic Cheddars. Farmers coax an impressive variety and quantity of produce from land that’s buried under snow for many months of the year. Game animals, rabbits, and traditional livestock thrive on small family farms where the farmers are committed to using sustainable, organic methods.
Taking advantage of this wonderful food are innovative chefs trained to bring out the best in their ingredients, B&B owners who take pride in their robust country breakfasts, and the farmers themselves who love sharing the recipes that make their products shine. Dishing Up Vermont, a collection of recipes from a broad range of cooks dedicated to sustaining and enriching local culinary traditions, celebrates the classic taste of the Green Mountain state with fresh interpretations of everything from blueberry pancakes sweetened with maple syrup to a savory tart made with onions, apples, and Grafton Cheddar.
This insider's view of Vermont cooking is rounded out with profiles of the people and places that make the state’s food scene so exciting. Here are classically trained chefs, home bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers, and all the other foodies who keep Vermont traditions alive while developing vibrant new flavor combinations that respect the integrity of the raw ingredients. |
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By Linda Greenlaw
Hyperion
Released: 2005-07-06
Hardcover (224 pages)
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The very best New England recipes from America's most beloved fisherman -- and her mother! A New England cookbook from Linda Greenlaw and her mother. Linda Greenlaw has already let readers in on the thrilling, often hilarious onboard lives of fishermen. Now she and her mother reveal what happens onshore -- in fishermen's kitchens. Packed with colorful anecdotes about seaside life and brimming with more than seventy-five delicious recipes ranging from Penobscot Bay Clam Dip and Point Lookout Lobster Salad to Fishermen's Beef with Guinness, Down East Crab Cakes, and Maine Blueberry Pie, this collection showcases the talents and idiosyncratic charms of the Greenlaw family, as well as the delicious cuisine of coastal New England. Written in Linda's inimitable and witty style, Stuffed to the Gills is a cookbook that you'll want to savor, and you won't be able to resist serving up its delicious New England classics to your hungry crew! |
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