Traditional New England Anandama bread, a dark yeast bread made with flour, cornmeal, and molasses.
Bluefish fillets baked in foil with lemon, white wine, butter, and herbs.
Baked white fish, such as cod, haddock, scrod, hake or bass, baked with a buttery Ritz cracker crust.
Minced clams mixed with butter, onions, parsley, and bread crumbs, spooned into half clam shells and baked. Quahog Stuffies recipe.
Classic Boston brown bread studded with raisins and steamed in a coffee can.
New England clam chowder made from scratch with hard shell clams, salt pork or bacon, potatoes, and cream.
Thick and creamy fish chowder, with cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
A visual guide with instructions to boiling and eating fresh New England lobster.
Traditional American Indian Pudding recipe from the Concord Museum cookbook, Concord, Massachusetts.
New England boiled dinner, a one pot dish consisting of corned beef or plain brisket, cabbage, carrots and potatoes.
How to make steamed soft shell clams, otherwise known as steamers, a specialty of New England.
A New England tradition, red flannel hash made with cooked potatoes, beets, corned beef, fried up with onions and butter.
Slowly cooked Boston baked beans, white beans cooked with salt pork and onions, in a molasses and mustard sauce.