New England

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

• (1)
• 20 M
• 20 M
• 5

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.

• Quick Glance
• 45 M
• 1 H
• 0

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

• (9)
• 15 M
• 45 M
• 44

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

• (1)
• 30 M
• 2 H, 35 M
• 4

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 Its provenance may be outdated but its appeal transcends time.

• (1)
• 35 M
• 45 M
• 40

No, not New England clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.

• (1)
• 30 M
• 2 H
• 6

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.

• (2)
• 30 M
• 45 M
• 4

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.

• (1)
• 10 M
• 30 M
• 4

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

• (1)
• 45 M
• 3 H, 15 M
• 4

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

• (2)
• 30 M
• 2 H, 15 M
• 6