New England Clam Chowder - Fantastische Muschel Kartoffelsuppe mit Lauch und Bacon - Rezept für den sämigen Muschel Suppen Klassiker aus dem Osten der USA

New England Today features the best in New England travel, food, living, fall foliage, and events, plus Yankee Magazine, New England's favorite magazine.

New Englanders love their Grape-Nut Pudding! There are two ways, mixed or layered. My preference is this layered way. The Grape-Nuts cereal and the custard magically separate into two separate layers. If you never had Grape-Nut Pudding, try this!

A Portuguese New England clam boil is a festive meal, meant for parties and gatherings. It's kind of like the simplified version of a clam bake, made with potatoes, corn, onions, sausage, and clams. Here's a simple recipe that can be made in less than a half hour.

Here's a classic, old-fashioned recipe for New England Indian Pudding from the Yankee archives. Made with cornmeal, molasses, ginger, and cinnamon, it's a rich and comforting treat.

This Indian Pudding is adapted from An Olde Concord Christmas, a book from the Concord Museum in Concord Massachusetts. It's often made around Thanksgiving and Christmas here in New England, but I say it's good anytime!

The new book from Rizzoli New York. Learn more: http://www.rizzoliusa.com/book.php?isbn=9780789327475

Found this on About.com: Chinese Food. People are often surprised to discover that this popular dish doesn't contain lobster at all. The name comes from the fact that one of the ingredients is fermented black beans, which the Cantonese use when preparing Cantonese lobster.

GENNARO Contaldo has lived in England for 50 years now, but his love of Italian cuisine is as strong as ever; his latest cooking book is dedicated…

England's syllabub is a simple but spirited dessert.

Fruit Challenge. Gluten Free Pizza. The History of Juniper Berries.

I love lobster sauce and this was published in the Boston Herald as an answer to a request. by the way, it has no lobster in it in case you never had it before! I'm revising the quantities because I think they made a mistake on the amount of water. I used more black bean sauce and garlic, subbed the molasses with sugar because I didn't have any molasses and left out the egg. I like my way better!

Your guide to the BEST BRUNCH in Bristol, UK. Find the best Bristol brunches and most tasty breakfasts in the UK's top foodie city.

On restaurant menus across New England, you’re likely to come across scrod. The meaning is debated, but here are the origin stories for what the term means.

This recipe comes from Delia Smith. It will make about 12 thin pancakes. The British pancake is very similar to a crepe and is traditionally served with lemon and sugar.

Best popover recipe in all of New England! Light and airy. Traditionally served hot with butter and jam.

We love this Grape-Nuts custard recipe with its cereal crust and creamy filling. Find out why Grape-Nut pudding is a classic New England dessert.

When chef Jimmy Bradley opened the Red Cat in NYC in 1999, he wanted to combine an Italian-American sensibility with his own New England upbringing. T...

Your guide to the BEST BRUNCH in Bristol, UK. Find the best Bristol brunches and most tasty breakfasts in the UK's top foodie city.

A tasty bundle of dried fruit with a wee bit of port, they are distinctive by their oval shape.

Easy to make, and even easier to eat. Try this Croatian fritule recipe out and let us know what you think.

These delicious German nut rolls are a tasty alternative to cinnamon rolls. These soft yeast rolls will satisfy your sweet tooth cravings.

Bread-and-Butter-Pudding ist eine englische Resteverwertungsspeise. Lea Linster macht daraus ein tolles Dessert!

Balti, a stew created by Pakistani chefs in Birmingham, England, is named after the metal pot it's cooked in. We found a large skillet works too. Topping with a dollop of yogurt adds a hint of creaminess. Serve with a side of sautéed spinach for a satisfying dinner.

The meat turnovers were brought to Michigan's Upper Peninsula by immigrant miners from Cornwall, England. "Yoopers" — the local population — are very opinionated about them. A pasty isn't just a meal — it's a heritage. Here's the recipe, too.

Ukrainische Spezialitäten gehören zur osteuropäischen Küche. Die Besonderheiten der traditionellen ukrainischen Küche haben sich über

Hepsibeth Hemenway was a mixed-race laundress and cook who never ventured far from Worcester, Mass., but she fascinates people more than 150 years after her death. An unlikely portrait of…

How to make suet crust pastry - the basis for jam roll and England's tastiest steamed puddings

A few weeks ago my heart was in southwest England, and I made Devon Flats . This week it moved over to the southeast, Surrey to be precis...

A sweetcrust pastry tart filled with dates, ginger apple and rum. Decorated with a pretty lattice top.

I have become a voluntary ambassador of British cuisine. Today I am sharing a comprehensive list of British foods to try in London. I promise that these foods will turn you into a fan of

Best popover recipe in all of New England! Light and airy. Traditionally served hot with butter and jam.

This is the third posting related to my holy trinity of meat-stuffed pastries - the Argentine empanada, the Australian Meat Pie and the Bedfordshire Clanger. I hear your collective gasps, Citizens - just what the hell *IS* a

Here is yet another new found discovery of a beautiful and sweet southern cookbook! Teresa Pregnall is a woman to be admired though her own accomplishments and her unwavering determination to begin a family business after retirement. Teresa had recently read a book called "FOOD FINDS" by Allison Engel. The book was about mail order unique foods. She decided to write to Allison with her idea of a small home bakery featuring her family loved cakes and baked goods. She mailed a poppyseed cake to Allison for a taste test. Allison published an article in the WASHINGTON POST about Teresa and her cakes and this began a new world for Teresa....she received 300 orders immediately! Teresa noted, "My baking career began when I was a little girl. Like many lowcountry families, we spent our summers at our beach home, where there were always more guests than residents. Those were the "good old days," when most of our time was spent either having fun or planning the next fun thing. I was at my happiest when the house overflowed with people. It was during these summer fun times that I first tried my hand as a baker." What a delightful little book! It is chocked full of coveted best selling recipes such as Best Devil's Food Cake, Crunchy Pound Cake, Blackberry Wine Cake, Sadie's Bread Pudding, in addition to pies and assorted baked goods. "You can find bigger cake books, more detailed cake books, but when I want to bake a simple down-home, crowd-pleasing cake, I'll reach for one of Teresa's "treasured recipes." ~Ken Haedrich, author of SIMPLE DESSERTS and winner of the 1992 Julia Child Cookbook Award The author began her business, created from her love of baking in 1984. Teresa Pregnall passed away in January, 2008 at the age of 79~ Because her divine desserts don't have long ingredient lists or require hard-to-find equipment-some even use cake mixes as their starting point-they can be whipped up when the mood strikes. Special Recipes from the Charleston Cake Lady includes coveted recipes for the bestselling baked goods like her Odscene Chocolate Cake, Eggnog Cake, and Christmas Cranberry Cake. They'll all here and they've never been easier. FAMILY FAVORITE CARROT CAKE 2 cups flour 2 t. baking powder 2 t. cinnamon 1 t. salt 1 ¼ cup vegetable oil 2 cups sugar 4 large eggs 3 cups grated carrots 1 cup chopped walnuts Preheat oven to 325 degrees F. Grease and flour a 12-cup tub pan or 9” x 13” baking dish. Sift together the flour, baking powder, cinnamon and salt. In a large mixing bowl. Combine the oil and sugar and blend on low speed. Add half of the dry ingredients and mix well. Alternately add the eggs and remaining dry ingredients. Fold in the carrots and nuts until evenly distributed. Pour the batter in the prepared pan. Bake for 50-60 minutes. Cool before frosting. THE ORANGE GLAZE 1 cup confectioner’s sugar ¼ cup cornstarch ½ t. salt 1 cup orange juice 1 t fresh lemon juice Combine all the ingredients in a mixing bowl and stir until well blended and smooth. Pour the glaze over the top of the cake. OR~ CREAM CHEESE FROSTING 1 8-ounce package of cream cheese, softened ½ cup butter, softened 3 cups of powdered sugar 2 t. vanilla Blend the softened cream cheese and butter. Add the confectioner’s sugar and blend until smooth. Add vanilla and blend. Frost cooled cake

We learn about Madawaska’s famous pancake, the ploye – from seed to topping, in the Edmundston region of New Brunswick, Canada.

Our collection of homemade chicken sauce recipes will transform your meat into a mouth-watering meal...

Best popover recipe in all of New England! Light and airy. Traditionally served hot with butter and jam.

Cornish Pasties I've been wanting to make my own Cornish Pasties for some time now. I'm working on finding a great recipe and the technique...

Those of you raised on the classic New York City knish may goggle astonished at people who have never encountered this comfort food extraordinaire. But there are plenty of us who come to the knish late, like one reader last week who asked, “Can you tell me exactly what a knish is?” She also asked for more history of this mysterious food.

I came across this recipe in Anna Del Conte's memoirs, Risotto with Nettles. Now, there are so many recipes I could borrow from her, and many I have, but this is the one I have to show you here. She introduces it as hardly a recipe, but I wanted to include it because I haven't as yet found a child who doesn't like it. I know the combination of pasta and Marmite sounds odd to the point of unfeasibility, but wait a moment, there is a traditional day-after-the-roast pasta dish, in which spaghetti is tossed in stock, and I have eaten shortcut versions of this in Italy (recreated guiltlessly in my own kitchen) which use a crumbled stock cube, along with some butter, olive oil, chopped rosemary and a little of the pasta cooking water to make a flavoursome sauce for spaghetti. If you think about it, Marmite offers saltiness and savouriness the way a stock cube might. I'm glad this recipe is here, and I thank Anna for it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

A gallery of hearty recipes from Lincolnshire County, England.