New England

These New England–style gingerbread cookies get a hefty dose of molasses and just the right amount of warming spice.

This adaptable chowder is deeply flavored and creamy yet light with lots of satisfying texture.

Gently poached shrimp are the star in this quick and simple warm weather favorite. Lean on frozen shrimp for an even faster prep.

Toss chilled lobster tail and claw meat with mayonnaise, lemon juice, and celery, then stuff into buttery toasted rolls for these king-of-seafood sandwiches.

With a top coat of melted butter and a sprinkling of sea salt, these yeast rolls are trophy-worthy.

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this country mince pie recipe is deeply fruity and loaded with warm spices.

When you can’t decide between cake and cookie, bake classic New England hermits, which are dense, chewy, and spiced with Christmas flavors.

Our ideal eating, drinking, and ferrying route from New Haven, CT, to Portland, ME.

These lobster rolls lean on mayo and celery for a creamy-crunchy combo without weighing down sweet, tender lobster meat. 

One bite of these deliciously crispy fish and potato cakes and you’ll never look at crab cakes quite the same way again.

These buttery, breadcrumb-stuffed clams taste like summer vacation.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

You’re here for the brisket.

This recipe is more formula than mandate: You can use mussels, cherry tomatoes, and shallots instead.

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.

Don’t be tempted to disturb the gnocchi when browning—the hands-off approach is key to letting them develop a deep brown color on one side. 

Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.

If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

The firing of the CEO of Market Basket, a New England supermarket chain, has sparked a serious employee protest. Here's what to know—and why you should care

The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.

Buy perky, energetic lobsters; they should be active and extend their claws upwards when lifted.