Northeastern United States cuisine

Anadama Bread

Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.

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Apple Dumplings

A very common recipe among the Pennsylvania Dutch, it is often eaten as a breakfast item, but they are also a very common dessert item after meals. It’s also popular to eat them with ice cream or in milk.

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Borscht

Borscht is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple colour.

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Boston Cream Pie

A Boston cream pie is a yellow butter cake that is filled with custard or cream and topped with chocolate glaze.

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Italian Tomato Pie

The basic recipe for tomato pie calls for a thick, porous, focaccia-like dough covered with tomato sauce, which is sprinkled with grated Romano cheese.

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Jersey Breakfast Dog

A traditional Jersey Dog features a deep fried bacon wrapped hot dog with an egg on top. To make it easier you can pan fry the sausage or hot dog and bacon.

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Lobster Roll

A delicious sandwich roll filled with chunks of cooked lobster mixed with a coating of lemony mayo and a few other optional ingredients. New England street-food at its best.

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New Jersey “Ripper” Hot Dogs

Ripper is the slang term for a type of hot dog. The hot dog is deep fried in oil until the casing bursts, or “rips”.

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New Jersey Cuisine

Due to its position between New York City and Philadelphia, many towns in New Jersey are bedroom communities of one or the other. As a result, the signature foods of both cities are very popular in their corresponding suburbs — pizza, bagels, pastrami, and submarine sandwiches in the New York Metropolitan Area communities of Northern and Central Jersey, and hoagies, cheesesteaks, soft pretzels, water ices, and scrapple in the Philadelphia Area towns of South Jersey. Several of these regional dishes have achieved popularity statewide.

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Old Bay Seasoning

The ultimate seafood seasoning that you can make at home, and it is delicious on most dishes from chicken to pastas to salads and vegetables.

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Pennsylvania Dutch Cuisine

Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch.

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Pickled Eggs

Pickled eggs have since become a favourite among many as a snack or hors d’œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.

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Pickled Eggs and Beetroot

A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.

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Scali Bread

This shiny, mahogany-brown braid is heavily coated with sesame seeds, giving it nutty flavour and a lovely appearance. Serve it with your pasta, or slice it for sandwiches; it’s a fixture of Boston-area bakeries and supermarkets.

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Scrapple

For those who are not familiar with scrapple, which is also known by the Pennsylvania Dutch name “pon haus“, it is traditionally a mush of pork scraps and trimmings combined with polenta (cornmeal), wheat flour and spices. (The spices may include, but are not limited to: sage, thyme, savory and black pepper.) The mush is then formed into a semi-solid loaf, sliced and pan-fried.

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