10. Spotted Dick
This famous British desert was invented right around the same time that Moby Dick was published. Whether it is New England or just England, this desert became popular among celebrity chefs of the time. Click here to see the recipe from the Daring Gourmet.
9. Clam Chowdah (Chowder)
Click here for this faithful seafood recipe from The Little Library Cafe. Or check out this New York Times article “The Clam Chowder Wars” for different ingredient ideas.
8. 1838 Housekeeper’s Dressed Macaroni
So this recipe was obviously invented before the concept of “al dente” existed in the United States. However the bread crumbs add a nice texture contrast. Check out how people used to eat back in the day by clicking here to see how make this traditional dish.
7. Stuffies
What the heck is a “stuffie” you may ask? Stuffed Quahog clams are a classic New England seafood staple that includes pork and hot sauce. Presentation-wise these are great and easy to heat up when company is ready to eat. This recipe comes to you from Taste of Home.
6. Yankee Flannel Hash
The beets and corned beef in this local breakfast dish give everything a red flannel color. Think of it as the New England version of French toast but using leftovers from last night’s dinner. Click here to see the recipe from Simply Recipes.
5. Garbage Can Clambake
So when someone asks you if your garbage can is galvanized, you might be in New England. The zinc coating from this process can potentially leak into your cooked seafood. Other questions like “why would you cook food and garbage in the same can” will give you an eye roll followed by “we don’t, we have separate cans for each.” If someone instead says “It’s ok, I washed it out with dish soap”, volunteer to buy them a new can. Water, vinegar and salt are put in the bottom of the can. It is then placed over a fire to bring the water to a boil. Then add your layers of ingredients and cook away! Click here to check out this recipe from New England Today.
4. Lobster Bisque
While lobster back in the 1950s used to be served in prisons, today it is a staple of haute cuisine. While relatively easy to make, be sure to first dip the lobsters head in boiling water (while their claws are still bound). This puts it out of its misery before breaking him down. Click here to see this recipe from the Boston Globe.
3. Johnnycakes
These cornmeal flatbreads were once popular on the Atlantic coast as far south as Jamaica! Often associated with Rhode Island, they are also called hoecakes. One theory is that these cakes were originally cooked on garden hoe over campfires. Inadvertent connotations with sexual promiscuity were later due to accidentally writing the name as two separate words instead of together. Click here to see the recipe from New England Today.
2. Succotash
This dish was made famous in the 1800s when “suffering succotash” was used to replace the profanity “suffering savior.” Other popular substitutions included “Cheese ‘n Rice” for “Jesus Christ”, and “Dangnabit” for “God damn it.” The dish itself is a native American invention combining sweet corn with beans. From 196 Flavors comes this succotash recipe click here to see it!
1. Indian Pudding
So if you like the taste of ginger, you’ll love this desert recipe from Chef Josh Berry of the Union restaurant. Indian pudding is thought to be a descendant of the popular British recipe Hasty Pudding. However colonists arriving in North America substituted Indian maize to create this dish. Click here to see Chef Josh’s recipe in the Portland Press Herald.
