new england

Boston baked beans, one of the most famous of many versions of baked beans to come out of New England, stars very few ingredients, the main ones being no more than beans, molasses, and salt pork. The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, while a deep, dark crust forms on top for the best possible flavor.

Pure and Simple Slow-Cooked Boston Baked Beans Recipe

beans beans

Kosher salt

Assorted peeled, halved, and trimmed aromatic vegetables (such

bay leaf

(120 milliliters) dark molasses (not blackstrap)

(10 milliliters) Dijon or brown mustard

black pepper

pork

large yellow onion, diced (about 8 ounces; 225 grams) (see note)

Apple cider vinegar, to taste (optional)

In a medium bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least 12 hours and up to 1 day. Drain and rinse.

Combine beans with aromatic vegetables and herbs (if using) and bay leaf in a large pot and cover with water by several inches. Add a generous pinch of salt. Bring to a boil, reduce to a simmer, and cook, topping up with water as necessary, until beans are fully tender, about 45 minutes. Using tongs, discard vegetables and aromatics. 

Meanwhile, pour molasses into a 2-cup liquid measuring cup. Add mustard, a very generous dose of freshly ground black pepper (let it rain!), and a pinch of salt.

Drain beans, reserving cooking liquid. Add enough bean-cooking liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved. Reserve remaining bean-cooking liquid.

Preheat oven to 325°F (163°C). In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning to turn golden, about 6 minutes. Add beans to pot.

Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking up above the liquid level. Bring to a simmer.

Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out. Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes perilously low.

Remove beans from oven and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired consistency. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor (though I never thought my beans needed it).

Keep warm until ready to serve. Beans can be refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.

These shrimp rolls combine the light mayo dressing and buttery bun of a lobster roll with easier prep (and lower cost) for the home cook.

Shrimp Rolls (New England&#8211;Style Seafood Sandwiches) Recipe

(565 grams) shrimp, shelled and deveined

baking soda (optional; see note)

(60 milliliters) mayonnaise

rib celery (2 ounces; 55 grams), finely diced

chives

lemon juice,

top-split hot dog buns (preferably Pepperidge Farm)

If marinating the shrimp first (see note), toss shrimp with 1 tablespoon (12g) salt and the baking soda in a medium bowl until evenly coated. Refrigerate for 15 to 30 minutes. If not marinating, proceed to step 2.

Prepare an ice bath. Add shrimp to a medium saucepan of cold water (no need to rinse if you marinated the shrimp with baking soda). Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F (77°C) on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.

Drain shrimp and add to ice bath to chill. Remove from ice bath, then cut shrimp into chunks. Transfer to a medium bowl and add mayonnaise, celery, and chives, stirring well to coat. Season with lemon juice, salt, and pepper to taste. Shrimp filling can be refrigerated until ready to serve.

Melt 1 tablespoon (15g) butter in a large, heavy-bottomed skillet over medium-low heat. Swirl to coat pan. Add buns with one cut side down. Cook, pressing on buns gently and moving them around the pan, until golden brown on first side. Remove from pan, add remaining 1 tablespoon butter, then repeat on second side of buns. Divide shrimp filling evenly among buns and serve immediately.

These classic Maine lobster rolls feature tender and buttery meat dressed with mayo and herbs. Sous vide cooking guarantees exceptional results.

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise) Recipe

unsalted butter

hot dog buns, preferably top-split (see note)

recipe Sous Vide Lobster, fully cooled

(30 milliliters) mayonnaise

rib celery, finely diced

(7 grams) minced fresh chives and/or tarragon

Fresh juice of 1 lemon, to taste

salt and black pepper,

Heat butter in a large skillet or on a griddle over medium heat until foaming subsides. Add hot dog buns, with exposed crumbs down, and griddle until golden brown. Flip and griddle second side. Transfer to a serving platter.

Discard any herbs from sous vide lobster bag. Remove lobster meat from bag and chop into large bite-size pieces. Transfer to a large bowl. Add mayonnaise to taste, celery, and chives or tarragon. Add lemon juice to taste and toss to combine. Adjust seasoning with salt and pepper if needed. (Sous vide lobster is typically well seasoned even without additional salt.) Divide mixture evenly between hot dog buns and serve.

New England Molasses Gingerbread Cookies Recipe

New England Molasses Gingerbread Cookies

(about) all purpose flour

cinnamon

ginger

cloves

salt

(1 stick plus 3 tablespoons) unsalted butter, room temperature

vegetable shortening

sugar

mild-flavored (light) molasses

lemon peel

buttermilk

water

baking soda

lemon juice

corn syrup

Water

Food coloring (optional)

Decorations (such as colored sugar crystals)

Bon Appétit

Combine 5 1/4 cups flour, cinnamon, ginger, cloves, and salt in medium bowl; whisk to blend well. Using electric mixer, beat butter and shortening in large bowl to blend. Add 1 cup sugar, molasses, and lemon peel and beat until smooth. Beat in egg and buttermilk. Stir 2 teaspoons water and baking soda in small cup to blend; beat into butter mixture. Beat in flour mixture in 2 additions. Stir in more flour, 1/4 cup at a time, until slightly firm dough forms. Divide dough into 3 equal parts. Shape each into disk. Wrap disks and chill until firm enough to roll, at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated. Soften slightly before rolling out.

Working with 1 disk at a time, roll out dough between sheets of waxed paper to 16x12-inch rectangle, occasionally lifting paper to smooth out wrinkles. Using 4- to 5-inch cutters, cut out boy and girl gingerbread people. Pull away excess dough around cutouts; flatten, wrap, and chill excess dough. Slide rimless baking sheet or inverted baking sheet under waxed paper with cutouts and chill until firm. Repeat with remaining dough disks, refrigerating cutouts on waxed paper on baking sheets. Roll out excess dough and make more cookies, using all of dough. DO AHEAD: Cutout cookies can be made 1 day ahead. Cover; keep chilled.

Position rack in center of oven and preheat to 350°F. Using thin metal spatula, lift chilled cookies off waxed paper and transfer to baking sheet, spacing 1 inch apart. Bake until darker at edges and just firm to touch in center, about 12 minutes. Cool on sheet 5 minutes. Transfer to rack; cool completely. Bake remaining cookies, 1 sheet at a time.

Sift powdered sugar into medium bowl. Mix in lemon juice and corn syrup. Mix in enough water by teaspoonfuls to form smooth icing soft enough to pipe but firm enough to hold shape. Divide into 3 or 4 portions and tint with food coloring, if desired.

Spoon icing into pastry bag (or bags if using more than 1 color) fitted with small (1/16- to 1/8-inch) plain tip. Arrange cookies on work surface. Pipe icing onto cookies in desired patterns. Apply decorations as desired. Let cookies stand until icing is dry. DO AHEAD: Can be made 3 days ahead. Store cookies airtight between sheets of waxed paper at room temperature.

[Photographs: J. Kenji Lopez-Alt] The flavor of a clam chowder should be delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion that have all but dissolved into...

New England Clam Chowder Recipe

salt pork

butter

medium onion, finely chopped (about 1 cup)

celery, finely chopped (about 1 cup)

milk

bay leaves

salt and black pepper

heavy cream

Oyster crackers,

Combine salt pork and 1/4 cup water in a heavy-bottomed stock pot or Dutch oven. over medium heat, stirring occasionally, until water has evaporated and pork has begun to brown and crisp in spots, about 8 minutes. Add butter, onion, and celery. Continue to cook, stirring occasionally, until onions are softened but not browned, about 4 minutes longer. Add clam juice or water and stir to combine.

Add clams or quohogs and increase heat to high. Cover and cook, opening lid to stir occasionally, until clams begin to open, about 3 minutes. As clams open, remove them with tongs and transfer to a large bowl, keeping as many juices in the pot as possible and keeping the lid shut as much as possible. After 8 minutes, discard any clams that have not yet begun to open.

Add milk, potatoes, bay leaves, and a pinch of salt and pepper to the pot. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until potatoes are tender and starting to break down, about 15 minutes.

Meanwhile, remove meat from inside the clams and roughly chop it. Discard empty shells. Transfer chopped clams and as much juice as possible to a fine mesh strainer set over a large bowl. Let clams drain, then transfer chopped clams to a separate bowl. Set both bowls aside.

Once potatoes are tender, pour the entire mixture through the fine mesh strainer into the bowl with the clam juice rapping the strainer with the back of a knife or a honing steel to get the liquids to pass through. Transfer strained solids to the bowl with the chopped clams. You should end up with a white, semi-broken broth in the bowl underneath, and the chopped clams, potatoes, salt pork, and aromatics in the separate bowl.

Transfer liquid to a blender and blend on high speed until smooth and emulsified, about 2 minutes Return liquid and solids back to Dutch oven. Add heavy cream and stir to combine. Reheat until simmering. Season well with salt and pepper. Serve immediately with oyster crackers.

This one-pot New England-style shrimp chowder is the perfect meal to enjoy on a summer evening. Did I mention that bacon is involved??? Oh yesssss

Shrimp Chowder (New England Style)

lb. shrimp, chopped small ((454 grams; tail-off, peeled))

oysters

clam juice ((480 mL))

bacon, chopped

celery,

onion,

1¼ lbs. Yukon gold potatoes, chopped ((567 grams; do not peel))

garlic,

red pepper flakes

spelt flour

chicken broth

parsley

oregano

thyme

parsley, chopped ((optional garnish))

In a Dutch oven over medium heat, cook the bacon. When cooked, remove half of the bacon from the pot and set aside. Add the butter to the bacon and bacon grease remaining in the pot.

Saute the onion and celery in the pot until softened.

Add the potatoes, garlic, and spelt flour to the pot. Stir the ingredients together over medium heat for approximately 30 seconds.

Add the chicken broth, clam juice, bay leaves, red pepper, black pepper, parsley, oregano, and thyme. Simmer uncovered for 20 minutes.

Add the shrimp, oysters, and heavy cream. Heat until the shrimp is cooked through, approximately 5-10 minutes.

Remove the bay leaves from the pot and discard.

Put the chowder into bowls and garnish with the cooked bacon that was set aside and the parsley.

An authentic, easy creamy New England fish chowder recipe adapted from Maine&#039;s most famous diner. Made with milk, potatoes, and good, fresh fish.

Easy, Creamy New England Fish Chowder

haddock

half-and-half cream

kosher salt,

chives and oyster crackers, to garnish (optional)

Dice the potatoes and onions. PRO TIP: Keep cut potatoes from discoloring by covering them in cold water until ready for use.

In a soup pot,  melt half the butter over medium-low heat. Add the diced onions and bay leaf and cook, stirring, over medium heat until translucent, about 5 to 7 minutes.

Add the diced potatoes and add enough water to the pot to cover the potatoes and onions. Cover and gently boil until the potatoes are just fork tender, about 10 minutes.

Lay the whole fish fillets on top of the potatoes and onion. Add the evaporated milk and the half-and-half or cream. Do not stir. Cover and cook at a simmer, without stirring, for about 15 minutes. Check the pot once or twice to make sure the liquid does not boil.

Check to make sure that the potatoes have fully softened, and the fish is cooked and flakes apart easily. Add the rest of the butter, the salt, and a good dose of fresh black pepper. Stir gently to combine and break the fish apart a bit. Taste for seasoning.

Top with fresh minced chives and serve with oyster crackers or hot biscuits.

Seasoned with Old Bay, a little garlic, and some charred lemons, these grilled shrimp channel classic East Coast fish shack vibes. We highly encourage you eat them with the shells on—the crunchy texture and smoky flavor they pick up from the grill are all part of the pleasure. But if you’d rather not, go ahead and peel ’em before serving. Also, they’re just as delicious chilled as they are hot off the grill, so enjoy them whichever way you like.

Grilled Shrimp With Old Bay and Aioli

lb. shell-on shrimp (16–20 per lb.)

garlic cloves, finely grated, divided

1½ tsp. Old Bay seasoning,

¾ tsp. kosher salt, divided,

lemons, divided

Prepare a grill for medium-high heat. Lightly oil grate. Using kitchen shears, snip down back of each shrimp shell along the vein, stopping at the tails. You may end up cutting a little but of the flesh, but the aim here is to make it easy to peel the shell later (if you choose!) without compromising the shrimp’s tenderness. The shells are a protective barrier, so keep them on when grilling.

Transfer shrimp to a medium bowl. Add 1 Tbsp. oil, two-thirds of garlic, 1½ tsp. Old Bay, and ¾ tsp. salt and toss to combine. Let sit 10–15 minutes while you prepare the aioli.

Whisk egg yolk and remaining garlic in a medium bowl. Finely grate 1 tsp. lemon zest into egg mixture. Whisking constantly, gradually stream in remaining ½ cup oil until thick and pale yellow. Stir in juice of one lemon half. Season well with salt—it should taste really vibrant.

Cut remaining lemon in half. Grill shrimp and 3 lemon halves (cut sides down) until shells are golden brown and charred in some spots and flesh is opaque and cut sides of lemons are deeply caramelized, 1–2 minutes.

Spread aioli on a platter. Arrange shrimp and charred lemons over. Season lightly with more Old Bay.

A traditional and authentic New England Boiled Dinner with corned beef, cabbage, carrots, potatoes, onions, and parsnips is simmered on the stovetop for hours. Best served in a warm home with a side of good conversation.

Nan's New England Boiled Dinner

corned beef brisket (pre-packaged)

water (enough

green cabbage (wedged with center removed)

potatoes

onions

carrots

parsnips

pepper

Remove the briskets from their packaging and rinse excess brine off under cold water. Add both briskets to the dutch oven. Stick cloves into the fat of the briskets, or simply into the pot.* Add also the bay leaves and bundle of thyme.

Cover the contents with water as best as you can (at least halfway up the pot) plus 1/4 cup of vinegar.

Cover the pot leaving a crack, and bring the contents to a boil. Reduce the heat to a simmer and fit the lid to close securely. Simmer for 2 hours.

Add the prepped vegetables, except the cabbage to the pot with the briskets and return the lid. Allow to simmer 1 hour.

Add the cabbage to the pot and cover with the lid simmering for about 30 more minutes.

Cut the briskets as desired and serve in a casserole dish, on a platter, or right in the Dutch oven. Briskets will be fork tender.

What a delicious dinner for a cold Sunday night. I’m new to  Dutch oven cooking having just purchased a Dutch Oven from Marquette Castings.  This was so much better than my previous corned beef attempts in the instant pot. The brisket was tender and the vegetables were perfect.

This dish was a really big hit! Talk about flavor! Everyone loved it. Thanks for sharing this!

Made this last night, there wasn't any left overs for lunch today! Everyone love it.

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Top 9 new england recipes from across the web

The most viewed new england recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pure and Simple Slow-Cooked Boston ...

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Shrimp Chowder (New England Style)

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The most viewed new england recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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