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15 New England Dishes That Will Warm You Up

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Winter is officially upon us. And that means falling back on food that’s warm and comforting. So why not look to the region of the country that has been cooking up all-American comfort food for generations? Here are a few New England dishes worth savoring.


This steamed mixture of cornmeal, milk and molasses might be even more American than apple pie. Early colonists made the stuff using meal provided by the Native Americans, along with molasses that was in plentiful supply to make rum. The dish fell out of favor in the early 20th century as packaged puddings grew in popularity, but loyal New Englanders have kept Indian Pudding on their Thanksgiving tables for generations, adding spices like nutmeg to the mix. Try this recipe from The New York Times that adds raisins and ginger, and is topped with ice cream.


This winter warmer cooks together heaping portions of brisket, potatoes and vegetables. It won’t win any presentation awards, but so what? You could go the traditional route with Yankee Magazine’s recipe, which slow simmers five pounds of brisket along with peppercorns before adding in carrots, beets, cabbage, turnips and potatoes. Or you could try something a little different, like using smoked ham or pork and adding some pickling spices.


New Englanders pioneered this dish as a way of repurposing leftovers from their boiled dinners. It’s essentially all of the same ingredients coarse-chopped and mixed together. When combined, everything takes on a red hue from the beets—hence the name. Add an egg on top or cook a few in with the mixture to make a savory brunch dish. For a fancier take, try Martha Stewart’s red flannel hash cakes.



There are numerous ways to prepare this versatile fish, and baking offers up some really creative possibilities. Try a coating of butter, wine, lemon juice and crumbled-up Ritz crackers, or go with a healthier take via Eating Well that features a topping of diced whole wheat bread, gruyere cheese and paprika. Baking alongside accompaniments like olives and lime, or chorizo and potatoes, can kick the flavor up another notch or two. Just note that, due to problems with overfishing, it’s recommended you follow the buying guidelines from organizations such as the Monterrey Bay Aquarium.


The country’s smallest state offers up big flavor with its take on the popular New England staple. Instead of a creamy, milk-based broth, Rhode Island clam chowder has a thin, clear broth that allows the full taste of the clams to come through. That’s why it’s known as the seafood lover’s clam chowder. As for a recipe, you can’t go wrong with this one from Food & Wine, which combines bacon, celery, bell peppers, onions and a few handfuls of cherrystone clams, and slow cooks for several hours.



We’d be doing the good people of New England a disservice if we only offered one type of chowder. For those who prefer haddock or cod to clams, fish chowder loaded with potatoes and vegetables can be immensely satisfying. Traditional recipes call for a few ounces of diced salt pork in addition to fish, giving the dish an extra meaty flavor. You can’t get much more New England than John F. Kennedy’s own fish chowder recipe, which he sent to a young girl in 1961 after she asked him what he most liked to eat.


This sandwich creation is wildly popular in New England, and a regular in kids’ packed lunches. The “fluff” refers to Marshmallow Fluff, the gooey white concoction that gets spread over peanut butter and smooshed between two pieces of white bread. If you’re looking for a recipe—well, that was it. Fans in Massachusetts have lobbied to make the fluffernutter the state sandwich, but the bill is currently stalled with the state legislature. And here’s another fun fact: It was invented by Paul Revere’s great-great-great-granddaughter.


These corn meal pancakes go way back in American history—all the way back to the Shawnee and Pawtuxet tribes, who shared their recipe with the pilgrims. Benjamin Franklin, who dubbed the cakes “better than a Yorkshire muffin” (high praise at the time, no doubt), was a big fan, as was the Marquis de Lafayette. The origin of the name, meanwhile, is a mystery (there wasn’t a “Johnny,” unfortunately). Some believe it derives from “journey cakes,” reflecting their portability, or from the term “Shawnee cakes.” Try this recipe that uses cornmeal, or opt for one that uses special Johnnycake mix from Kenyon Grist Mill, one of the country’s oldest producers of Johnnycake mix.


Both Pennsylvania and Maine lay claim to this whip-filled treat that, at first glance, looks like something that came off the production line at Hostess. Pennsylvanians call them “gobs” and say the Amish invented them, while Maine residents point to Labadie’s bakery in Lewiston as the first place to start turning them out. No matter where they originated, they’re flat-out delicious, and can be easily made at home. Good Housekeeping uses cocoa, milk, sugar, and flour and to make the cookies, and then mixes confectioner’s sugar with some butter, vanilla extract and a jar of marshmallow cream for the filling. If you don’t feel like going to the trouble, you can always order premade whoopee pies online from Maine-based Wicked Whoopies.


This bread made with molasses and cornmeal is believed to have originated in the fishing villages in northeast Massachusetts. Local legend says the name comes from a fisherman’s curse aimed at his wife, Anna. Food Network Magazine has a recipe that’ll make a hearty 4-by-8-inch loaf, and cooks up in less than an hour. Anadama bread is best eaten warm, so make sure to eat a slice or two shortly after it comes out of the oven. And save any parts you don’t eat in the freezer for up to a month.



Ever wonder why Boston is called “Beantown”? This dish provides what many believe to be the answer. Back in the 17th century, beans were an important part of settlers’ diets. Over the years, they learned they could add in salted pork, molasses and a few other ingredients, and slow cook it all in a pot to make a tasty meal. Pilgrims and Puritans would often cook baked beans and brown bread on Saturdays, then eat everything on Sundays while observing the Sabbath. Contemporary recipes don’t deviate much from those core ingredients. For an extra kick, try Chowhound’s rum-infused take on the classic.



The possibilities are limitless with this wicked good dish that mixes clam meat with breadcrumbs, cheese, and a variety of other ingredients. Traditional recipes call for diced littleneck or cherrystone clams and breadcrumbs, along with finely chopped vegetables, butter and garlic. Yankee Magazine recommends adding Parmesan cheese and a dash of Worcestershire sauce to the mix. Of course, nothing’s stopping you from adding chorizo, bacon, raisins, lemon juice and other ingredients (not all at once, of course). Food & Wine has a recipe for Spanish stuffed clams that include bacon and smoked paprika, while Epicurous has a version that showcases oregano and red peppers.


A cheesy apple pie might not sound very delicious, but just let the idea sink in for a minute. Apple slices with cheddar cheese make a great snack, after all. And isn’t just about everything better with melted cheese? A galette is basically an open-faced pie, so you’ll need to brush up on your crust-making skills. For the filling, you’ll want to use apple varieties that are good for cooking, like Courtland, Fuji, McIntosh, or a combination of these. If you’re following Simply Recipes' recommendations, add in some lemon zest, maple syrup, ground cinnamon, and a half-cup of grated cheese. The end product works as either a dessert or as a breakfast pastry.


A specialty in Vermont, maple cookies are a great way to showcase the deep, rich taste of the state’s maple syrup. The key is in using superior product, and not just any mass-produced store brand (sorry, Mrs. Butterworth). Look for Grade A: Dark, or Grade A: Very Dark—formerly Grades B and C, before the U.S. Department of Agriculture changed the designations last year. Follow Serious Eats’ recommendation and combine a half-cup of amber goodness with flour, brown sugar, butter and one egg, and bake for 8-10 minutes. You could also try variations on the recipe, including a pecan variety or one with peanut butter.



It takes a lot of prep work and upwards of 25 ingredients to create this flavorful concoction. If that feels daunting, you can always reach for a can of Bar Harbor brand lobster bisque; or find a fancy restaurant in your area that serves it up. For those up to the challenge, give Tyler Florence’s recipe a try, or follow along with this recipe adapted from Julia Child. Shortcuts are possible, but some time-intensive steps—like simmering the shells to extract extra flavor—are crucial.

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Eggo Came Up With 9 Perfect Recipes for Your Stranger Things Viewing Party
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As the return of Stranger Things draws near, you can expect to see fans break out their blonde wigs, hang up their Christmas lights, and play the Netflix show’s theme song on repeat. But Eggo knows the best way to celebrate the season two premiere on October 27 is with a menu featuring Eleven’s favorite snack. As Mashable reports, the brand has joined forces with Netflix to release a menu of gourmet waffle recipes to serve at your Stranger Things viewing party.

The lineup includes nine creative takes on Eggo waffles, each one named after an episode from the new season. The menu kicks off with “MADMAX,” a spin on chicken and waffles served with maple syrup and Sriracha. As the season progresses, pairings alternate between sweet (like “Will the Wise,” featuring ice cream and hot fudge) and savory (like “Trick or Treat, Freak,” a waffle version of a BLT). Check out the full menu below with directions from the experts at Eggo.


Eggo recipe.

1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon maple syrup
1/4 teaspoon Sriracha
1 deli hot chicken tender

1. Toast Kellogg’s Eggo Homestyle Waffle according to package directions.

2. In a small microwave-safe bowl, combine syrup and Sriracha. Microwave on high for 15 to 20 seconds or until just warm.

3. Place warm chicken tender on top of waffle. Drizzle with syrup mixture. Serve with knife and fork.


Bacon, lettuce, and tomato sandwiched between two waffles

4 Kellogg’s Eggo Homestyle waffles
2 lettuce leaves
4 thin tomato slices
1/8 teaspoon coarsely ground black pepper
8 slices turkey bacon, crisp-cooked and drained
3 tablespoons blue cheese salad dressing

1. Toast Kellogg’s Eggo Homestyle Waffles according to package directions.

2. Top two of the waffles with lettuce and tomato slices. Sprinkle with pepper. Top with bacon. Drizzle with salad dressing. Add remaining waffles. Cut each into halves. Serve immediately.


Eggo recipe.

1 1/2 cups vanilla ice cream, divided
3/4 cup strawberry ice cream
3 Kellogg’s Eggo Homestyle waffles or Kellogg’s Eggo Chocolatey Chip waffles
1 Banana, sliced
3 Strawberries, sliced
2 cups frozen reduced-fat, non-dairy whipped dessert topping, thawed
Assorted small candies (optional)
Gold-colored decorator’s sugar or edible glitter (optional)

1. Place vanilla and strawberry ice cream in the refrigerator for 20 to 30 minutes until slightly softened.

2. Meanwhile, on large piece of parchment paper or wax paper, trace 4 1/2-inch circles. Place paper on baking sheet. Working quickly, spoon 3/4 cup of the vanilla ice cream onto one circle. Flatten into a 1/2-inch-thick, 4 1/2-inch-diameter disk. Repeat with remaining vanilla ice cream and strawberry ice cream, making disks. Lightly cover with wax paper and freeze at least two hours or until firm.

3. Toast Kellogg's Eggo Homestyle Waffles according to package directions. Cool. Leave one waffle whole. Cut remaining waffles into quarters.

4. Remove paper from ice cream disks. Top with one of the vanilla ice cream disks and four waffle quarters, leaving a small space between pieces. Top with vanilla ice cream disk and more waffle pieces (always arrange waffle quarters so they align with waffle quarters on lower layers). Add the remaining vanilla ice cream disk and more waffle pieces. Top with strawberry ice cream disk and the remaining four waffle quarters. Wrap in plastic wrap. Gently press down on the stack. Freeze at least 3 hours or until firm.

5. Remove waffle stack from freezer. Remove plastic wrap. Let stand at room temperature for 15 minutes. Mound with whipped topping. Decorate with candies and gold sugar (if desired).

6. To serve, cut into four pieces, cutting between waffle quarters.

TIP: To easily form ice cream disks, place a 4 1/2-inch round cookie cutter on parchment or wax paper on baking sheet. Place ice cream inside of cookie cutter and smooth into solid disk. Remove cookie cutter and repeat for remaining ice cream disks. Freeze as directed above.


Eggo waffle.

1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon hot fudge ice cream topping
1/3 cup vanilla ice cream
1 tablespoon caramel ice cream topping
2 tablespoons aerosol whipped cream
1 tablespoon dry roasted peanuts

1. Toast Kellogg's Eggo Homestyle Waffle according to package directions. Heat fudge ice cream topping according to package directions.

2. Scoop ice cream onto center of waffle.

3. Drizzle with fudge and caramel toppings. Add whipped cream. Sprinkle with peanuts. Serve with knife and fork.


Eggo waffle.

4 ounces cream cheese, softened
1/4 cup canned pumpkin (not pumpkin pie filling)
1/4 cup powdered sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
6 Kellogg’s Eggo Homestyle waffles
3 tablespoons orange-colored decorator’s sugar
6 oblong chewy fruit-flavored green candies or 2 small green gumdrops, cut into 6 pieces

1. In a medium bowl, stir together cream cheese, pumpkin, powdered sugar, pumpkin pie spice, cinnamon, and vanilla. Cover and refrigerate at least two hours or until firm enough to shape.

2. Meanwhile, toast Kellogg’s Eggo Homestyle Waffles according to package directions.

3. Place orange-colored sugar in a small bowl. Using a small ice cream scoop or tablespoon, shape about 2 tablespoons of cream cheese mixture into pumpkin shape. Roll in orange sugar. Place on one waffle. Repeat with remaining cream cheese mixture, sugar and waffles.

4. Press green candy into each cream cheese ball for pumpkin stem. Serve with spreaders or knives to spread cream cheese mixture over waffles.


Eggo waffles.

3 frozen fully-cooked sausage links
2 tablespoons green bell pepper
2 tablespoons water
1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon maple syrup
1/4 teaspoon Sriracha

1. In a small nonstick skillet, cook sausage links, bell pepper, and water, covered, over medium heat for five minutes. Remove pepper from skillet. Set aside. Continue cooking sausage, uncovered, about two minutes more or until browned, turning frequently.

2. Meanwhile, toast Kellogg's Eggo Homestyle Waffle according to package directions.

3. In a small microwave-safe bowl, combine syrup and Sriracha. Microwave on high for 15 to 20 seconds or until just warm.

4. Arrange sausage pieces and pepper pieces on waffle. Drizzle with syrup mixture. Serve with knife and fork.


Eggo waffle.

6 cups canned pineapple slices, drained
1 tablespoon flaked coconut, toasted
1 Kellogg’s Eggo Homestyle Waffle
2 tablespoons aerosol whipped cream
1 tablespoon macadamia nuts, chopped

1. Cut pineapple slices into four pieces.

2. Toast Kellogg’s Eggo Homestyle Waffle according to package directions. Place on serving plate. Top with coconut, pineapple slices, whipped cream, and macadamia nuts. Serve with knife and fork.


Eggo waffle.

6 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 Kellogg’s Eggo Homestyle waffles
1 tablespoon butter
3 slices bacon, crisp-cooked and crumbled
6 thin slices Monterey Jack cheese or cheddar cheese (3 oz. total)
Ketchup or salsa (optional)

1. In a medium bowl, beat together eggs, milk, salt, and pepper with a fork until well combined. Set aside.

2. Place frozen waffles in a single layer on baking sheet. Bake, uncovered, at 450°F for five minutes.

3. Meanwhile, melt butter in a large nonstick skillet. Pour in egg mixture. Cook, over medium heat, until mixture begins to set on bottom and around edges. With spatula, lift and fold partially cooked eggs, allowing uncooked portions to flow underneath. Continue cooking and folding for two to three minutes or until egg mixture is cooked through.

4. Top waffles with egg mixture, crumbled bacon, and cheese slices. Bake, uncovered, at 450°F about one minute more or until cheese melts. Serve with ketchup or salsa (if desired).


Eggo waffle.

6 Kellogg’s Eggo Homestyle waffles
6 slices mozzarella cheese or provolone cheese (6 oz. total)
24 slices pepperoni (about 2 oz. total)
1/3 cup pizza sauce

1. Place Kellogg's Eggo Homestyle waffles in single layer on baking sheet. Bake at 450°F for three minutes. Turn waffles over. Bake at 450°F for two minutes more.

2. Cut waffles into quarters. Return to baking sheet.

3. Cut cheese slices into pieces to fit on waffle quarters.

4. Top waffle quarters with cheese pieces, pepperoni slices and pizza sauce. Bake, uncovered, at 450°F for three to four minutes or until cheese melts. Serve warm.

Making the full nine-course menu might take a lot of work, but then again, it’s probably healthy to plan some cooking projects to break up your binge-watching session. Once you're done burning through all those waffles (and episodes), Eggo has a few suggestions for what to do with the empty box. Accessories like an Eggo flashlight or a bloody tissue box sound like the perfect way to make your Stranger Things costume stand out at this year’s Halloween party.

Instructions for crafting with leftover Eggo box.

Instructions for crafting with leftover Eggo box.

[h/t Mashable]

All images courtesy of Eggo.

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David Kessler, Flickr // CC BY-SA 2.0
The Little-Known History of Fruit Roll-Ups
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David Kessler, Flickr // CC BY-SA 2.0

The thin sheets of “fruit treats” known as Fruit Roll-Ups have been a staple of supermarkets since 1983, when General Mills introduced the snack to satisfy the sweet tooth of kids everywhere. But as Thrillist writer Gabriella Gershenson recently discovered, the Fruit Roll-Up has an origin that goes much further back—all the way to the turn of the 20th century.

The small community of Syrian immigrants in New York City in the early 1900s didn’t have the packaging or marketing power of General Mills, but they had the novel idea of offering an apricot-sourced “fruit leather” they called amardeen. A grocery proprietor named George Shalhoub would import an apricot paste from Syria that came in massive sheets. At the request of customers, employees would snip off a slice and offer the floppy treat that was named after cowhide because it was so hard to chew.

Although Shalhoub’s business relocated to Brooklyn in the 1940s, the embryonic fruit sheet continued to thrive. George’s grandson, Louis, decided to sell crushed, dried apricots in individually packaged servings. The business later became known as Joray, which sold the first commercial fruit roll-up in 1960. When a trade publication detailed the family’s process in the early 1970s, it opened the floodgates for other companies to begin making the distinctive treat. Sunkist was an early player, but when General Mills put their considerable advertising power behind their Fruit Roll-Ups, they became synonymous with the sticky snack.

Joray is still in business, offering kosher roll-ups that rely more heavily on fruit than the more processed commercial version. But the companies have one important thing in common: They both have the sense not to refer to their product as “fruit leather.”

[h/t Thrillist]


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