New England

Standard fare at church suppers throughout the region. New England meat loaves often use crushed crackers rather than bread crumbs as a binder. Can be prepared in 45 minutes or less.

New England tradition is behind this hearty soup supper. A mixture of tangy cheddar, Port wine and Dijon mustard produces a terrific spread to nibble on while the chowder is cooking. Pour Sauvignon Blanc throughout the meal.

Can be prepared in 45 minutes or less.

It's actually a clam boil, and it’s prepared on the stove top. The secret is to layer the ingredients, like clams, lobsters, potatoes, and sausages, in one pot so that the flavors mingle during cooking.

It is no coincidence that the method used to bake this bread, steaming, is similar to one used by the native Indians of New England, who taught us how to use corn as a grain for bread. The most famous of our region's breads, this wholesome blend of wheat, rye, and corn flours is suitable for our diets today as it was 300 years ago.

This breakfast treat is from Migis Lodge.

Serve with: Pickled beets and baby potatoes sprinkled with parsley. Dessert: Lemon bars from the bakery.

Creamy lobster salad heaped onto a buttered, toasted hot dog bun is the quintessential summer sandwich in northeastern shore towns. This is an equally delicious — and more economical — variation. Serve with: Potato chips, sweet pickles, and carrot and celery sticks. Dessert: Blueberry pie and vanilla ice cream.

"I have prepared the plum torte from Marian Burros’s The Best of De Gustibus many times, and I’ve also tried variations using different kinds of fruit," says Peter Wayne Gagnon of Pineville, North Carolina. "My experiments helped me arrive at my own version of this dessert." Active time: 20 min Start to finish: 1 1/4 hr

Way up in Maine, in the coastal town of Blue Hill, is Jonathan's, a small place much favored by locals. Owner Jonathan Chase and chef Richard Hanson both love fish, whether from the sea or from freshwater lakes and streams. This colorful main course is good with buttered and dilled new potatoes. Round out the meal with a green salad, and end with a slice of lattice-topped blueberry pie. (If necessary, have the fishmonger bone the trout, or use four small fillets.) Can be prepared in 45 minutes or less.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. Traditional New England side dishes like boiled potatoes, corn on the cob and coleslaw are just right with this festive dish. If it's more convenient, thaw two frozen uncooked lobster tails (skip the parboiling). The Goober Ice Cream Sandwiches are perfect to wrap it up.

If you have cooked lamb, beef, or turkey on hand, use it instead of the chicken.

Most cookware stores carry baker's peels (wooden, paddle-like implements used to slide pizza into ovens) and pizza stones; these tools make it easy to create a crust with character, but good crusts also require a very hot oven. In our experience, the most common flaw in home-made pizza is mozzarella overdose: Too much of it smothers the rest of the pie, causing what's below to steam into softness. The following pie is made without any mozzarella at all. Needless to say, the roster of toppings is flexible.

Whether they feature shellfish, smoked fish or fresh fish, chowders are an essential part of New England cooking. Ours is prepared with a mixture of fresh cod, haddock and halibut, three important North Atlantic ocean varieties. We've made the surprising addition of butternut squash and kale--both popular regional vegetables--to this hearty soup for extra color and texture. Curry powder lends an unexpected bit of spice.