All New England Books

Grapenut Pudding

A New England diner favorite, grapenut pudding is a classic sweet treat. Top with vanilla ice cream or whipped cream for the best results.
Yield: 6 servings

  • 1 cup Grapenuts cereal
  • Scant 1/2 cup sugar
  • 4 eggs
  • 1 quart milk, scalded
  • 1 tablespoon vanilla
  • Pinch of cinnamon or cardamom or both
  • Nutmeg
  • Dash of salt
Preheat oven to 350 degrees F.

Pour scalded milk over cereal and let sit 5 minutes.

Beat eggs, sugar, salt, cinnamon or cardamon and vanilla. Add to milk and Grapenuts.

Pour into a greased 2-quart casserole dish. Sprinkle very generously with nutmeg.

Set in a pan of hot water and bake until a knife inserted 1 inch from the center comes out clean which is usually 45 minutes or longer.

5 Reasons Why the Lobster Dinner Is Better Than the Lobster Roll

Seafood expert Mike Urban firmly believes that eating a whole lobster dinner beats a lobster roll any day of the week. Here’s why.

Mike Urban

I’ve been on the New England seafood trail intensively for the past seven summers, and I’ve had more wonderful gustatory experiences than anyone can reasonably expect in a lifetime. It recently occurred to me that with the continuing surge in popularity of lobster rolls, the experience of devouring a whole boiled or steamed lobster in its shell is being eclipsed and often overlooked. This is not as it should be. I firmly believe that eating a whole lobster dinner beats a lobster roll any day of the week. Want to know why? Read on.
Whole lobsters are fresher than lobster rolls.
A boiled or steamed lobster is as fresh as lobster gets. The trip from pot to plate usually takes a matter of minutes, allowing very little time for the lobster meat to age. By contrast, the meat in your lobster roll may be “fresh-picked,” but chances are it’s been out of the shell (which had sealed in its flavor) for hours and perhaps days.
It’s more fun to eat a whole lobster.
Dismantling a whole lobster and extracting the sweet, salty meat can be a lot of work, but it’s also a lot of fun — if you are persistent and have the right attitude. You need to square off against your crimson foe, remove and crack the claws, wrestle out the tail meat, extract the knuckle meat with your pinky or a poker, coax out sweet bits of lobster from the legs using your teeth, and nibble on the tomalley, roe, and any other innards that may appeal to you. It’s messy, but with a bib, claw crackers, a poker, and plenty of napkins, you’re in for a great feast with family and friends.
There’s no bun.
Much as I like buttered, toasted, split-top New England buns, let’s face it: The bread gets in the way. Lobster is meant to be gorged upon, not nibbled around the edges, as is the case with a neatly packaged lobster roll. Roll up your sleeves and dig in for the entire whole-lobster experience!
The side dishes are better.
A lobster roll typically comes with a bag of chips, perhaps a pickle, and not much else. With a whole lobster, corn on the cob, salt potatoes, chowder, steamers, and coleslaw are de rigueur — all part of the lobster dinner experience.
The butter is the bomb.
Dipping big chunks of steaming hot lobster meat into small plastic containers of warm, melted butter (which often runs down your chin) is a transcendent experience.
All this is not to say that I don’t enjoy a good lobster roll. I’ve had hundreds of them, and nearly every one has put a smile on my face. But what really sends me into orbit is a freshly cooked, bright red lobster with all the trimmings in a sunny New England seaside spot in the middle of summer. Viva the lobster dinner!

Strawberry Rhubarb Coffee Cake

Returning to the garden to remake a favorite family recipe for strawberry rhubarb coffee cake.

Yankee Magazine

Made with buttermilk, brown sugar, and fresh fruit, this strawberry rhubarb coffee cake recipe is an early summer family favorite.

Note: You can find freeze-dried strawberries in the dried fruit or natural foods aisle of your grocery store. If they are unavailable, you can substitute regular strawberries, sliced lengthwise.

Total Time: 1 hour, 20 minutes
Hands-On Time: 30 minutes
Yield: 8 servings

For the topping:
•           2/3 cup granulated sugar
•           1 3/4 tablespoons salted butter, melted
Preheat oven to 330° and set a rack to the middle position. Butter and flour a 9-inch springform pan.

Make the topping: In a small bowl, stir together the sugar and butter until crumbly. Set aside.

For the cake:
•           Butter for the pan
•           1 cup buttermilk
•           1 cup firmly packed light brown sugar
•           1 large egg
•           1 teaspoon vanilla extract
•           2 1/2 cups all-purpose flour, plus more for the pan
•           2/3 cup vegetable oil
•           3/4 teaspoon table salt
•           1 teaspoon baking soda
•           1 teaspoon baking powder
•           1 1/3 cups rhubarb (1/2-inch slices), from 3–4 stalks, depending on size
•           3/4 cup chopped strawberries
•           Strawberry slices (either fresh or, for extra crunch, freeze-dried), for garnish

Make the cake: In a medium bowl, stir together the buttermilk, sugar, egg, and vanilla until smooth. In the bowl of a standing mixer, combine the flour, oil, and salt; mix on low until crumbly (scraping down the sides of the bowl once). Add the buttermilk mixture to the flour mixture and beat on medium until smooth. Add the baking soda and baking powder, and beat for several seconds. Fold in the rhubarb and strawberries by hand. Pour the batter into the prepared cake pan and sprinkle evenly with the sugar topping.

Bake the cake until a tester inserted into the center comes out clean, 50 to 60 minutes. Just before serving, arrange the strawberry slices in a circle on top, with a few in the center. Serve warm or at room temperature.  

Crispy Homemade Clam Cakes

These homemade clam cakes are light, crisp, stuffed with clams, and never greasy. The perfect clam cake recipe!
Amy Traverso •
For many of us, it just isn’t summer without a batch of clam cakes fresh from the fryer. We love this recipe because it turns out terrifically crisp homemade clam cakes that are fluffy and stuffed with clams, but not greasy. The trick is using mostly baking soda as the leavening, which is activated by the lemon juice in the recipe.

Total Time: 50 minutes
Hands-On Time: 50 minutes
Yield: 30 clam cakes
•           Vegetable oil for frying
•           2 cups chopped clams, with juices
•           1/2 cup milk
•           1 large egg, beaten
•           2 tablespoons salted butter, melted
•           2 1/2 cups all-purpose flour
•           1 tablespoon baking soda
•           1 1/4 teaspoons kosher salt
•           1/4 teaspoon baking powder
•           1/4 teaspoon freshly ground black pepper
•           2 tablespoons fresh lemon juice
Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring oil to 375° (or as close as you can).

Meanwhile, in a small bowl, combine the clams with their juices, milk, egg and butter.
In a large bowl, whisk together the flour, baking soda, salt, baking powder, and pepper. Add the clam mixture to the dry ingredients along with the lemon juice and stir just until combined (do not overmix).
Drop batter into the oil by the heaping tablespoon (we use a medium cookie dough scoop). Work in batches so as not to crowd the pan, adjusting heat as necessary to maintain the temperature.
Fry until clam cakes are nicely browned and cooked through, 4 to 6 minutes total. Transfer to a baking sheet lined with paper towels to cool. Repeat with remaining batter. Serve warm, with lemon wedges on the side.

How to Make Rhode Island Jonnycakes

A Rhode Island classic, jonnycakes (or johnnycakes) are thick or thin cornmeal pancakes depending on what part of the Ocean State you're in.
Aimee Tucker

In 2010 Yankee celebrated its 75th anniversary with a special issue that included “How New England Are You?” (a roundup of 75 New England “musts” compiled by senior editor Ian Aldrich), and one thing on the list was what Ian referred to as “Debate the Cakes.” I’ll share it in his words here:
Rhode Islanders have come to blows over jonnycakes for any number of reasons–over how they originated (Indians vs. settlers), over how to spell the name (journey-cake vs. Johnny cake vs. Jonny cake vs. johnnycake vs. jonnycake), over which kind of corn to grind for jonnycake meal (whitecap flint vs. white dent), and even over how to grind that corn (hot and round vs. flat and cool). Of course the most heated arguments occur over the “correct” way to make them: Debates about the merits of South County (West Bay)-style (thick, made with boiling water) vs. Newport County (East Bay)-style (thin, made with cold milk) have even reached the Rhode Island legislature. It’s enough to work up a healthy appetite.
Suffice it to say this is a dish nobody can entirely agree on, even in Rhode Island, so as a New Hampshire and Massachusetts girl, I knew I would need to at least head south to learn more. I had put together a list of stone-ground cornmeal resources in New England for a recent story on northern cornbread (“Cornbread Love“), so I knew which grist mill I most wanted to visit — the Samuel E. Perry Grist Mill (formerly Carpenter’s Grist Mill) in Perryville (part of South Kingstown), Rhode Island. It’s the only working water-powered mill left in the state, and has been in continuous operation since it was built in 1703.
So on a recent visit to nearby Westerly, Rhode Island, I took a detour on the way home to check it out.
They weren’t grinding on the day I was in town, but the charming little red mill was worth a look, and a fine example of the kind of architectural scenery we love so much in New England.
Nearby in Wakefield (another village in South Kingstown) mill operators Bob and Diane Smith welcomed me into their home for a hands-on South County Rhode Island jonnycakes demonstration. The couple have been manning the Perry mill and managing orders since the mid-1980’s, and are rightly proud of their small-batch operation — the only one in the state to use all Rhode Island grown and ground corn, so the only one allowed to label it “jonnycake” without the “h” according to Rhode Island law. What a treat for me to learn from the pros!
Remember, in the great thick vs. thin debate, South County, where the Perry mill is located, favors a thicker jonnycake made by pouring boiling water over a blend of cornmeal (or “jonnycake meal”), sugar, and salt. A little milk thins the batter to your desired consistency, and then, it’s time for the hot griddle.
Diane says the batter should be sturdy but thin enough to easily slip off a spoon (think buttery mashed potatoes), and the griddle should be hot with an even coating of bacon grease or corn oil. Like all good cooks, she advises you to trust your eye and instinct to tell you when the consistency is just right.
After 5 or 6 minutes, the jonnycake bottoms are crisp and brown. Give them a flip and let the other side catch up.
Hot and crisp with a slightly chewy center, the jonnycakes tasted better than I expected. Slightly nutty and with a pleasantly coarse texture, the flavor was pure and good, enhanced, but not overpowered by a good spread of butter. “Never maple syrup!” they both tell me, although a little creamed cod or chipped beef on top is alright for lunch or dinner. It’s true that just because something looks like a little pancake doesn’t mean it should be eaten like one. After eating a few jonnycakes apiece, Bob and Diane sent me on my way with a bag of their Rhode Island Johnnycake Meal (made from 100% Rhode Island Flint Corn) and a promise to call the next time they know the mill will be grinding so I can see it in action.

And sure enough, I’ve made another batch of jonnycakes at home since then, trying to get them just like Diane’s. The nutty cornmeal taste is oddly addictive. Try some Rhode Island jonnycakes for yourself and see if you don’t agree.

75 Classic New England Foods

From American Chop Suey to Yankee Pot Roast, this A-Z list of 75 classic New England foods is Yankee-approved.
Aimee Tucker

75 Classic New England Foods
American Chop Suey
It’s a comfort food dish with many names, but here in New England, a concoction of noodles, seasoned beef, and tomato-y goodness nearly always goes by one name and one name alone – American Chop Suey.

Anadama Bread
Maybe the most New England of breads, and popular for good reason – sweetened with molasses, Anadama is terrific for toast and sandwiches.

Apple Cider
Not to be confused with hard apple cider, which contains alcohol, “regular” apple cider is bold, raw apple juice that hasn’t been filtered to remove the pulpy bits (once filtered, it’s juice). They love it so much in New Hampshire they made it the official state beverage.

Apple Pie with Cheddar
Fall is for apples, and apples are for deep-dish pie baked in a buttery, golden crust. Don’t forget the wedge of sharp cheddar on the side!

Autocrat Coffee Syrup/Coffee Milk
What do you get when you add Autocrat coffee syrup to ice cold milk? In Rhode Island, you get the official state drink – coffee milk.

B&M Brown Bread
In New England, one of the most popular varieties of brown bread is made by B&M in Portland, Maine, and it’s sold in a can.

Baked Bean Sandwich
What do you do with leftover Saturday night baked beans? Put them (cold, of course) between two slices of thick white sandwich bread and call them Sunday lunch.

Baked Beans | Classic New England Foods
Seasoned and simmered to perfection, there’s a reason baked beans are a New England classic. Can you envision a potluck, ham supper, or summer cookout in New England without them? We won’t even try!

Blueberry Muffins
Anyone who has spent a summer in New England knows what a delightful flavor fresh blueberries can be. One favorite way to enjoy them is in a batch of homemade muffins…

Blueberry Pie
Another (even more popular) blueberry dish is a traditional pie made with wild Maine blueberries. They don’t call it the official state dessert for nothing.

Boiled Dinner
You don’t have to be Irish to enjoy this New England staple made (mostly) with corned beef and cabbage, but it doesn’t hurt. Neither does a pint of frosty green beer.

Boiled Lobster
It’s hard to explain how something so simple could also be a regional culinary icon, but boiled (or steamed) lobster is it. Served with melted butter, a sturdy set of crackers, and sometimes (for tourists and messy eaters) a bib, the lobster dinner is a New England dining experience that’s not to be missed. In a 2015 web poll, our readers voted this #1 of all the classic New England foods.

Boston Cream Pie
The original “pie in cake’s clothing,” this beloved combination of golden sponge cake, pastry cream, and chocolate ganache is so popular in New England you can even find it in doughnut form.

Brown Bread
Steamed brown bread made with molasses, cornmeal, and rye flour is an old-fashioned favorite, especially alongside a plate of baked beans.

Cabot Cheddar 
Another New England-born favorite whose fame has spread. Cabot Creamery, now owned by 1,200 farm families, got its start in the northeast corner of Vermont back in the early 20th century. Pass the cheese, please!

Cape Cod Chips
Kettle-cooked and extra crunchy, Cape Cod potato chips have been a Cape Cod (and beyond) favorite since 1980. Did you know their logo is a woodcut of Nauset Light in Eastham, MA?

Chop Suey Sandwich
The Chop Suey sandwich, or Chow Mein sandwich, is a bit of a head-scratcher (it’s exactly what it sounds like — chop suey noodles ladled onto a hamburger bun — and just as messy), but it’s shown up on menus in Rhode Island and the Fall River area of Massachusetts since the 1930s.

Cider Doughnuts | Classic New England Foods
It’s a cider maker’s tradition to use some of the freshly pressed juice to make lightly tangy, apple-scented doughnuts, and no trip to the apple orchard is complete without one (or several) of these fall favorites.

Clam Cakes
A favorite in Rhode Island, clam cakes (or fritters) are kind of like clam doughnuts – a deep-fried batter containing chunks of chopped clam. In 1947, we suggested they be served as part of an Easter menu, but really, they’d be perfect anytime.

Clam Chowdah
It doesn’t get much more New England than this. A warm bowl filled with fresh clams, butter, milk or cream, potatoes, maybe some onions or celery, common crackers to thicken it up… is anyone else suddenly feeling hungry? Fish chowder is pretty good, too.

Clear-Broth Clam Chowdah
A popular chowder choice in Rhode Island, clear-broth chowder favors clam broth over cream, but still packs plenty of clams, potatoes, and fresh aromatics.

Coffee Ice Cream
We love the deep flavor of coffee here in New England, and that includes ice cream. Chocolate chips or crushed Oreo cookies are optional, but encouraged.

Cold lobster roll with mayo (from Bob Lobster in Newbury, MA) | Classic New England Foods

Cold Lobster Roll with Mayo
More common in northern New England, this roll typically comes in a buttered and toasted top-split New England hot dog roll, but the lobster meat is cold and lightly dressed with mayonnaise. Variations include a bed of shredded lettuce, diced celery, and dusting of paprika.

Common Crackers
Hearty and crunchy, yet subtle in flavor, the common cracker is a true Yankee workhorse. The original way to thicken your chowda.

Connecticut Shad
Each spring, American shad make their way up the Connecticut River to spawn. Named the state fish of Connecticut in 2003, the locally-famous shad is notably celebrated each spring at the Essex Shad Bake.

Corn Chowdah
A lot like clam chowder, but with corn (preferably fresh in the summer). Particularly beloved by Yankee vegetarians.

Crab Cakes
We know crab cakes are most often associated with the mid-Atlantic coast, but we’ve got ’em up here too, and many (especially the Maine peekytoe) taste just as great.

Homemade Cranberry Sauce
Even if we secretly love the stuff in the can (Ocean Spray, if you please), most New Englanders have a recipe or two for homemade cranberry sauce for the Thanksgiving table.

Del’s Lemonade
Frozen lemonade never tasted so good – a true Rhode Island classic.
Dunkin’ Donuts
Maybe it’s the daily large regular or the old-fashioned cake doughnut to dip into it. Then again, it could be the hundreds of munchkins consumed throughout the average childhood or the iced coffees we clutch in our adult gloved hands in February. America might run on Dunkin’, but New England got there first, and our love runs a deep orange-pink.

Fenway Franks
The culinary icon of New England baseball got a fresh start in 2009, and now, thanks in part to a bold, new recipe, Fenway Franks are more popular than ever.

Flip open a few lunchboxes in a New England elementary school cafeteria, and I suspect at least one of them will contain a Fluffernutter sandwich – a heavenly, sweet combination of white bread, peanut butter, and marshmallow Fluff. They’re good grilled, too. Either way, you’re going to need that glass of milk…
Franks & Beans
The quintessential Saturday night tradition is still a classic. Take warm baked beans, then add hot dogs. Brown bread is good, too. This is Yankee comfort food at its finest.

When is a milkshake not called a milkshake? In New England, of course, where it’s a frappe (or a cabinet, if you’re from Rhode Island).

Fried Clams (bellies on the left, strips on the right) from The Clam Shack in Falmouth, MA on Cape Cod
“Go belly or go home!” is the cry of the passionate fried clam belly fan. A summertime favorite made with whole-belly soft-shell clams, lightly battered and deep-fried to sweet, golden perfection. Often served at seaside shacks with a side of tartar sauce.

Fried Clam Strips
Fried clam purists turn up their nose at strips (contrary to popular belief, they aren’t rubber bands, just cuts of larger surf clams without the bellies) but strip fans say they prefer the chewy strip to the sometimes sandy belly. You can thank Howard Johnson’s either way.

Grapenut Pudding
What do you get when you add nutty Grape-Nuts cereal to a classic custard recipe? The New England comfort food diner favorite, Grapenut Pudding. We like the cereal in ice cream, too.

Harvard Beets | Classic New England Foods
The origins of the name are a little murky, but if you like your beets a little bit sugar-sweet and a little bit vinegar-sour, flavored with a hint of cloves and smoothed with a little butter, then you’re already a fan of Harvard Beets.

With spicy molasses flavor and chock full of raisins, hermits were a popular seafaring New England cookie, noted for their ability to last on long voyages. Not as common today as peanut butter or chocolate chip, but we still love them!

Hood Golden EggNog
It’s just not Christmas until the first cartons of Hood Golden EggNog appear on store shelves. The recipe’s been a secret for more than 50 years, but as long as Hood continues to churn out batches of creamy, spicy, egg-y goodness, we don’t mind being kept in the dark.

Hoodsie Cups
The saving grace of those who can’t decide between chocolate or vanilla ice cream since 1947. Just add the flat wooden spoon and dig in.

Hot Lobster Roll with Butter
More common in southern New England, where it is served in a buttered and toasted top-split New England hot dog roll, with the lobster meat warm and tossed with butter. Variations sometimes include sherry butter, or a round roll.

Humpty Dumpty Chips
A Maine potato chip favorite with a memorable cartoon mascot. Popular flavors include “Sour Cream & Clam” and “All Dressed,” a flavor that combines barbecue sauce, ketchup, and salt & vinegar.

Indian Pudding 
Warm and fragrant with molasses, Indian pudding is a traditional cornmeal-based New England pudding. Topped with melty vanilla ice cream or whipped cream, it’s an old-fashioned bowl of heaven.

Sure, you can find sprinkles on ice cream nationwide, but only here in New England do we call them jimmies. Credit for their creation is claimed by Brigham’s, a Boston-area ice cream company that got its start back in 1914.

Joe Froggers
200-year-old New England cookie royalty, Joe Froggers are large, molasses-infused cookies (originally frog-sized) that date back to colonial times.

Made from 100% Rhode Island Flint Corn (spelled johnnycakes if they’re not), these cornmeal “cakes” are thick or thin depending on what part of the Ocean State you’re in.

Jordan Marsh Blueberry Muffins
The Boston-based department store may be long gone, but the recipe for sweet and sugary Jordan Marsh Blueberry Muffins remains a New England favorite.
Louis’ Lunch Hamburger
Long credited as the birthplace of the “hamburger sandwich,” Louis’ Lunch in downtown New Haven, Connecticut draws hamburger-lovers near and far with their take on the all-American classic — a ground-steak patty between two slices of toast. Condiments are forbidden, so don’t ask.

Maple Candy
Prized for its crumbly-meets-creamy texture and deep maple flavor, maple candy is made when the sap is heated beyond the syrup stage to the crystalline stage, where it’s then whipped and poured into decorative molds to harden. Hold on to your cavities!

Maple Creemee Sign in Vermont
In Vermont, maple-flavored soft serve ice cream isn’t ice cream, it’s a creemee (or creamie), and it’s delicious. Local lore has it that the more e’s in the word creemie (or creemee), the better the soft-serve ice cream is.

Maple Syrup
New England’s own “liquid gold,” maple syrup is what’s left when maple sap is heated until the water evaporates, leaving a concentrated (delicious) syrup behind. One taste and you’ll forget all about Mrs. Butterworth’s, if you ever knew her at all.
Maple Walnut Ice Cream
More maple? Why not! Another popular New England ice cream flavor, maple walnut is maple-flavored and studded with chunky walnuts.

We think Maine’s favorite soda tastes like a subtle, not-too-sweet blend of wintergreen and licorice, but others…well…they toss around words like medicine, motor oil, and “root beer that’s gone really funky.” A true carbonated Maine classic since 1884.

Necco Wafers
Love ’em or hate ’em, Necco wafers are New England candy classics. Made here since 1847, the powdery sugar wafers also come in chocolate and tropical flavors. We love the Sweethearts come Valentine’s Day, too.

Needhams Potato Candy
Mainers love potatoes so much that they even found a way to mash them up with coconut and dip them in chocolate. Eat one needham and love them for life.

New Haven Pizza (this one is from Frank Pepe Pizzeria Napoletana)
For many, no visit to New Haven is complete without a stop at Frank Pepe Pizzeria Napoletana, Sally’s Apizza, or both! Sometimes, New Haven coal-fired pizza (known locally as apizza) is the reason for the whole trip.

Parker House Rolls
The signature buttery dinner roll recipe at the Parker House Hotel. Famous fans included Charles Dickens, Nathaniel Hawthorne, Henry Wadsworth Longfellow, and most of the Kennedy clan.

Pumpkin Pie
The first Thanksgiving took place here in New England, so it’s only right that we hold a more recent Thanksgiving tradition – the pumpkin pie – in such high regard. We’re also partial to One-Pie brand.

Ever ask, “What’s the official state mollusk of Rhode Island?” It’s the quahog (Mercenaria mercenaria). These hard-shelled clams are most prevalent between Cape Cod and New Jersey, but they especially love Rhode Island’s Narragansett Bay. Ever wonder, “How do you pronounce that?” Around here, it’s “ko-hog.”

Red Flannel Hash
What do you get when you swap out some of the potatoes in a batch of corned beef hash with beets? The result has flannel-esque patches of red, so we call it Red Flannel Hash. Crack in a few eggs and call it Sunday breakfast.

Red Snapper Hot Dogs
Known for their neon red color and natural casing “snap,” Maine’s Red Snapper hot dogs are a backyard barbecue and camp grill favorite.

Rhubarb Pie
New Englanders know the sweetest rewards for surviving a long winter are the first fruits of spring. Rhubarb, along with its pal the strawberry, is one of the most anticipated, and nowhere does its tart flavor shine brighter than baked into a tasty pie.

Salmon and Peas
An old-school New England 4th of July favorite, the classic combination of salmon and peas has more to do with the calendar than anything else. The late-June ripening of peas and the annual summer migration of salmon made this dish an inevitable July mainstay.

Salt Cod
A staple in frugal Yankee kitchens (well, it used to be), salt cod is cod that has been dried and salted. Before eating, it’s soaked in water and re-hydrated. Popular dishes using salt cod include “Cape Cod turkey” and codfish balls.

Sky Bar
Why settle for one flavor when you can get four? A classic “made in New England” candy bar, Sky Bar has four chocolate squares with different fillings – caramel, vanilla, peanut, and fudge.

Steamers | Classic New England Foods
Signs of summer in New England include watching the Red Sox, battling black flies, and sitting down to a heaping tray of steamed clams (known as “steamers”), served with bowls of broth and butter for swishing and dipping.

Stuffed quahogs, a.k.a. “stuffies,” are Rhode Island’s favorite term for a delectable mixture of breadcrumbs, diced clams, and spices baked on the half-shell.

A culinary combination of corn and beans, succotash was one of the first foods that the Native Americans of coastal New England shared with the Plymouth settlers.
Tollhouse Cookies
Today it’s the most popular cookie in America, but the very first chocolate chip cookie was invented right here in New England by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts back in the 1930s.

Top-Split Hot Dog Rolls | Classic New England Foods
With a toasted, buttery outside and a soft inside, flat-bottomed, top-loading New England style hot dog rolls are arguably some of the best buns in the world.

Tourtiere (Pork Pie)
Tourtiere is a savory French-Canadian meat pie. It’s thought that Quebec immigrants moving south introduced the recipe to New England, where it remains a holiday favorite.

Whoopie Pies | Classic New England Foods
Two hamburger-sized rounds of soft, domed chocolate cookies (nearly cakes in texture) sandwiching an inch or more of pillow-y vanilla filling has made the whoopie pie one of the all-time favorite classic New England desserts, and the official “state treat” of Maine.

Yankee Pot Roast

Whether the “Yankee” in Yankee pot roast is a nod to the dish’s American regional origins or (as some suggest) a joke about New England fru¬gality, a good Yankee pot roast embodies the traditions of simplicity and patience rewarded.

Dining Out: Best Brunches in Rhode Island

Dining Out: Best Brunches in Rhode Island
May 2, 2018 at 4:12 pm
Airy omelets, fabulous French toast, wonderful waffles, perfectly poached eggs, clever cocktails, hot doughnuts and house-cured bacon. These are a few of my favorite brunch things.What makes a stellar brunch? It must be delicious, but it should also be fun. That’s what you’ll find at these 11 spots, which brought fabulous food -- and fun with a capital F. - GAIL CIAMPA, Providence Journal Food Writer

MILK MONEY, Providence
Providence’s Milk Money brings clever versions of favorites to the brunch table. If you enjoy a good clam cake, you will adore Andouille fritters with Halloumi cheese and pepper aioli for dipping. It’s spicy comfort food at its best.
Like French toast? You will love, love, love these French toast sticks. They’re a little crunchy on the outside, soft on the inside, and have powdered sugar for good measure. [The Providence Journal / Bob Breidenbach]
Brunch is served Saturday and Sunday, 9 a.m. to 3 p.m.
The menu here offers the Andouille fritters and French toast sticks as First Bites. Options under Eggs and Things include Quinoa “Fried Rice” with a farm egg, bok choy and mushrooms. Other must-haves include executive chef Marisa Walachy’s Creamy Polenta and Chicken ’N Biscuit.
Even the green, purple and blue mason jars used as water glasses are fun here. And Milk Money handles big parties beautifully. [The Providence Journal / Bob Breidenbach]
Details: Milk Money, 566 South Water St., Providence, (401) 649-4667,

ROGUE ISLAND, Providence
Nestled in Providence’s Arcade, Rogue Island Local Kitchen & Bar had my allegiance before I tasted a single bite. When you make reservations (mine was made by my husband, using his name), your table is adorned with a chalkboard bearing your name. What a simple, but lovely and fun, way to begin brunch.
So too was the suggestion of Irish coffee, which was perfect and served in a big mug. It went perfectly with the homemade doughnut of the day. Mine was yummy strawberry. [The Providence Journal, file / Sandor Bodo]
Brunch is served on a bonus day, Friday, 10 a.m. to 4 p.m.; Saturday and Sunday, 9 a.m. to 3 p.m.
Don’t miss the breakfast sandwiches, which are excellent, and I may have had the best one of all during my brunch tour: It starts with a homemade bagel, and layers on fabulous housemade sausage, two eggs, honey mustard, arugula and Cabot cheddar cheese.
The menu also features a unique Tater Tot Poutine. Cool. [The Providence Journal / Gail Ciampa]
Details: Rogue Island Local Kitchen & Bar, 65 Weybosset St., Suite #108 in the Arcade, Providence, (401) 831-3733,

They may be new to the Providence scene and specialize in beer, but Bayberry Beer Hall gets brunch. Big time. What a delight to start with a Nitro Stout. This drink starts with Nitro Cart creamy cold-brew coffee, which is mixed with a rotating beer and Amaro, and then topped with whipped cream and crushed nuts.
But that’s only the beginning. Choose from small bites that range from fresh fruit to slab bacon drizzled with a maple bourbon glaze. I did not choose the fruit. The bacon was a meal, and a perfect sweet and salty one at that. [The Providence Journal / Gail Ciampa]
Brunch is served Saturday, 10 a.m. to 2 p.m., and Sunday, 10 a.m. to 4 p.m.
Then there are handheld options, like a breakfast sandwich or a chicken schnitzel sandwich, and savory platters, including a seasonal frittata, shakshuka and huevos ranchero.
If you choose the sweets category, and I did, you might get an amazing fresh-baked pastry, like this cinnamon bun that filled a dish and served two or three easily. [The Providence Journal / Gail Ciampa]
Details: Bayberry Beer Hall, 381 West Fountain St., Providence, (401) 383-9487.
Owners Natalie and Tom Dennen at their new restaurant on West Side.
Communal tables make this a perfect place for big gatherings. [The Providence Journal/Sandor Bodo]
Details: Bayberry Beer Hall, 381 West Fountain St., Providence, (401) 383-9487.

PERSIMMON, Providence
Brunch at Persimmon is everything you’d expect from chef Champe Speidel. The food is beautiful to look at and twice as delicious. The menu is small but ranges from smoked salmon to a spaghetti Bolognese. This is a place where you really could start with breakfast and end up ordering a lunch dish if you sit visiting with friends long enough, as I did. The service is always so stellar it’s hard to say goodbye. Brunch here is served only once a month, making it even more special. [The Providence Journal, file / David DelPoio]
Brunch is usually served on the first Sunday of the month, 10:30 a.m. to 2 p.m. In May, it will be served on Mother’s Day instead of the first Sunday. In June, it will be served on the first Sunday, plus on Father’s Day.
The surprise here was the perfect vanilla sugar doughnuts, so nice for a table to share. They were as light as air. The elegance of the drinks, a virgin coffee milk martini included, matches the elegant dishes. The French omelet with Gruyere created an omelet texture I’ve never had, so light and airy. But I wouldn’t pass up the dark rum and vanilla waffle with banana and caramelized walnuts even for the eggs covered with a beautiful classic Mornay sauce that a dining companion enjoyed. [The Providence Journal / Gail Ciampa]
Details: Persimmon, 99 Hope St., Providence, (401) 432-7422,

AVENUE N AMERICAN KITCHEN, Rumford - East Providence
Brunch at Avenue N in Rumford comes with the best bonus: You can shop at the Avenue N Pantry afterward and stock up on the best from Rhode Island’s artisan food producers.
But first you must eat, drink and be merry. That’s what the crowd does in the lovely rustic dining room. [The Providence Journal, file /Kris Craig]
Brunch is served on Sundays, 10 a.m. to 2 p.m.
Spring cocktails are light and balanced and feature beautiful combinations of fresh juices, liqueurs and sparkling wine. The bloody mary is one of the best you’ll ever have anywhere.
This dish of sunchokes, leeks and bacon hash was beautiful and deliciously unique, as many of chef Nick Rabar’s dishes are. [The Providence Journal / Gail Ciampa]
Farm-fresh eggs made an omelet shine, and these lemon ricotta doughnuts with creme anglaise for your sweet tooth. I wish I had one now.
I loved the pace of the brunch here as much as the food. Service is fast and warmly efficient. You aren’t rushed in any way, but the food comes out at a perfect pace. It allows those on the go to enjoy a delightful brunch and then do other things with their day.

OCEAN MIST, Matunuck - South Kingstown
To some, Matunuck’s Ocean Mist may be a dive bar — and an excellent one at that. But I see beautifully prepared breakfast dishes, created with imagination by chef Chris Olivo. And to think that they come with an ocean view worth a million bucks, well, it’s a hard concept not to embrace. [The Providence Journal, file / Frieda Squires]
Breakfast is served Monday through Friday, 10 a.m. to 2 p.m., and Saturday and Sunday, 9 a.m. to 2 p.m.
They call it breakfast at Ocean Mist, but it’s very much brunch. On the day of my visit, while I enjoyed Kahlua French Toast, another diner was having fish and chips. We both had an ocean view. I’m pretty sure she enjoyed her meal as much as I did mine. This French toast dish offers moist, tasty slices of Texas toast dipped in a Kahlua batter and served with two eggs any style. I suggest poached as they do a beautiful job with eggs.
Brunch with a water view is what you get in Matunuck at Ocean Mist. This Mexican Omelet is made with avocado, beans, fresh tomato salsa and pepper-jack cheese served with homefries and English muffin. [
Take a look at the California Benny, two poached eggs on an English muffin with fresh avocado slices, tomato, crispy bacon and chipotle hollandaise. It’s pretty as a picture.
Best of all, you can have your brunch seven days a week at Ocean Mist, and never break the bank, all while having that perfect ocean view. [The Providence Journal / Kris Craig]
Details: Ocean Mist, 895 Matunuck Beach Rd., South Kingstown, (401) 782-3740,

TROOP, Providence
If you are hip, or want to feel hip, brunch at Troop in Providence is calling your name.
The Laughing Gorilla catering team of chef Jason Timothy, manager Leigh Vincola and Revival brewer Sean Larkin and two other partners earlier this year took over the Valley Street space that had been the cavernous Cuban Revolution restaurant. They shared a concept with Kyla Coburn, who created a homage to ’90s hip-hop and skateboarding culture with murals, boomboxes and so much more. [The Providence Journal / David DelPoio]
Brunch is served Sundays, 11 a.m. to 4 p.m.
But what you want to know is that they make an excellent Hangover Burger, with a fried egg, bacon and cheese. [The Providence Journal / David DelPoio]
I first ordered a Revival White Electric Stout, but then a frozen drink caught my eye: the Magical Unicorn. Like everything about Troop, it’s not what it seems. This frozen pink drink is hardly as harmless as it looks, since it’s made with Bacardi rum paired with Bailey’s Strawberry and Cream (and strawberries). But what fun it is to imbibe as your senses overload with the music, the d├ęcor, the food and the drink. [The Providence Journal / David DelPoio]
I liked the crowd, too, which was diverse in every way. I think there was even a birthday party going on in one corner. Everyone is welcome to the party. [The Providence Journal

THE DISTRICT, Providence
I thought my favorite thing about brunch at The District, in Providence’s Jewelry District, would be the chicken and waffles. I was wrong. It was the Bloody Mary bar that enchanted me, in every way. They bring you a glass with ice and vodka and then it’s your turn to build your drink. All the fixings are there at the bar: tomato juice, horseradish, Tabasco, olives, celery, and on and on. [The Providence Journal / Kris Craig]
Brunch is served Saturday and Sunday, 10:30 a.m. to 3 p.m.
They also offer a bottle of sparkling wine for $20 for mimosas. But I will say that chicken and waffles is today’s quintessential brunch food. [The Providence Journal / Kris Craig]

It’s hard to argue with the views at Watch Hill’s Ocean House. They are stunning. As for the Champagne Brunch at the hotel’s Bistro each Sunday morning, it’s almost overwhelming, with a seemingly endless lineup of food. There’s the raw bar and the fruit bar and the soup and salad bar. There’s a crepe station, an antipasto table and a dessert table that includes macarons in many colors. Brunch is served Sundays, 8 a.m. to 2:30 p.m.
Then a server brings a menu for guests to order their plated main course from selections that include seafood en croute, a corned beef panini and assorted egg dishes.
The cost is a hefty $62 a person, but they don’t skimp on a thing. The Champagne or mimosas keep coming as long as you like.
I think Ocean House is a great choice if you have a multigenerational family gathering, or as the start of a day in lovely Watch Hill. [The Providence Journal, file / Steve Szydlowski]
Details: Ocean House, 1 Bluff Ave., Westerly, (401) 584-7000,

DUCK AND BUNNY, Providence
Brunch is served in cozy elegance seven days a week at the Duck and Bunny in Providence. In the winter and spring, you can be warmed by the fireplace.
The Duck and Bunny also serves the best latkes, pictured. You just don’t see potato pancakes at every brunch — and after eating these, I think we should. [The Providence Journal / Sandor Bodo]
Brunch is served daily, 10 a.m. to 4 p.m.
In summer, you can sit out back in their secret garden. You just can’t lose here. [The Providence Journal, file / Sandor Bodo]
The menu also features many unique, delicate and beautiful crepes. They fulfill the promise to be light whether filled with salmon or veggies. [The Providence Journal / Sandor Bodo]
Details: Duck and Bunny, 312 Wickenden St., Providence, (401) 270-3300, the

Providence’s Cook and Brown Public House does all the little things well. They make a great cup of coffee. They mix a perfectly balanced bloody mary. They make the best blueberry scones. All this adds up to a lovely brunch experience. [The Providence Journal, file / Sandor Bodo]
And — drumroll please — they have a killer dessert. The Brown Butter Waffle Ice Cream Sandwich comes with bacon ice cream and maple syrup for dipping. It is, simply put, awesome. And meant for sharing.
The Chocolate Babka French Toast isn’t bad either, but it doesn’t have bacon ice cream.

The search for the best brunches in Rhode Island was thoroughly enjoyable, with some of them served seaside and others run by some of Rhode Island’s most talented chefs. Most of the best places are in Providence, where chefs elevate the most common of brunch dishes. Details: Cook and Brown Public House, 959 Hope St., Providence, (401) 273-7275,