New England

These chewy hermit bars are a revelation. They’re wonderfully spicy, plumped with raisins, and amazingly chewy–even fudge-like.

Sweetly tart and laced with spice, this huckleberry (or blueberry, if you’d rather) crisp recipe is gonna rock your world.

A healthy-ish riff on the beloved New England soup that’s made entirely in your multi-cooker. Plus, there’s bacon.

Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

Making maple sugar at home isn’t difficult or tricky or fearsome. It’s actually crazy simple. And ridiculously tasty. And paleo-friendly.

Distinct from other pecan pies in one notable way, this recipe draws on robust maple syrup to usurp cloying corn syrup. You’re welcome.

Indulge your inner Laura Ingalls Wilder with this charming caramel-like candy made by drizzling maple syrup onto fresh snow. Its provenance may be outdated but its appeal transcends time.

Made with bacon and onion and buttermilk, these savory scones are traditionally served with soup, though when you let go of expectations, you’ll find they make a swell breakfast, too.

Sometimes you want a lovely little pot of seafood all to yourself. This clever take on a French classic takes no more than 30 minutes and is designed for exactly those times.

Layer after layer after layer of perfectly spiced apples. An ever-so-slightly tangy creaminess. And a subtly spiced streusel.

An intoxicatingly aromatic Portuguese classic that’s a tomato-based combo of stew and soup and chowder made of fish, potatoes, and chorizo.

The problem with a New England clambake? You have to be in New England to partake. Until now and this easy stovetop method.

A toasted bun cradling sweet-as-can-be lobster swaddled in mayo. Just like what you’ll find along the winding highways and byways of coastal Maine.

Make no mistake, pancakes they are not. Johnnycakes are lighter and crunchier and grittier and arguably best drenched in butter and maple syrup.

This New England clam chowder recipe, put simply, is a classic. No other way to say it, no other way to make it.

A tumult of sensations, this cool, creamy, simple salad juxtaposes tastes and textures to fancy schmancy effect.

Quahogs, or ginormous clams, take center stage in this clear chowder. No tomatoes, no cream, no other ingredients that could sully the saline loveliness of clams, salt pork, potatoes, and onions.

Quahogs, or ginormous clams, take center stage in this clear chowder. No tomatoes, no cream, no other ingredients that could sully the saline loveliness of clams, salt pork, potatoes, and onions.

Quite possibly the definitive clam chowder, made simple yet spectacular with clams, salt pork, potatoes, and oodles of cream. A bold claim, we realize, yet we stand behind it.