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New England Recipes

Explore 65 recipes, 1 article, 2 galleries, 12 videos, and more

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recipe

It's called pie, but let's face it, it's a cake -- with an oozy, luscious pastry cream filling between moist layers and chocolate ganache dripping down the sides. It so gripped the taste buds of nineteenth-century Bostonians at the Parker House Hotel that it became a classic dessert -- in fact, in 1996 it was named the state dessert of Massachusetts. A good way to tackle this cake is to make the cake layers and the pastry cream in advance. When ready to assemble, make the ganache topping.Excerpted from "Mad Hungry Cravings" by Lucinda Scala Quinn, Artisan Books, March 19, 2013.

recipe

You can make the bechamel sauce three days ahead (let it cool completely before refrigerating). The onions can be cooked, peeled, and refrigerated overnight. Heat the onions and sauce together over low heat before serving.

recipe

After a brief time in a 450-degree oven, this pie bakes at 350 degrees. You'll want to use an oven thermometer to monitor the temperature. Because of the dense filling, a long cooling time is essential before slicing and serving.

recipe

In Rhode Island, baked stuffed clams are called "stuffies." This recipe is extra-savory, thanks to the addition of the Portuguese smoke-cured pork sausage linguica, which is flavored with garlic and paprika. It is very popular in Rhode Island and other New England states, long home to Portuguese communities.