This shiny, mahogany-brown braid is heavily coated with sesame seeds, giving it nutty flavor and a lovely appearance. Serve it with your pasta, or slice it for sandwiches; it’s a fixture of Boston-area bakeries and supermarkets.
Due to its position between New York City and Philadelphia, many towns in New Jersey are bedroom communities of one or the other. As a result, the signature foods of both cities are very popular in their corresponding suburbs — pizza, bagels, pastrami, and submarine sandwiches in the New York Metropolitan Area communities of Northern and Central Jersey, and hoagies, cheesesteaks, soft pretzels, water ices, and scrapple in the Philadelphia Area towns of South Jersey. Several of these regional dishes have achieved popularity statewide.
The basic recipe for tomato pie calls for a thick, porous, focaccia-like dough covered with tomato sauce, which is sprinkled with grated Romano cheese.
The shoofly pie’s origins may come from the treacle tart with the primary difference being the use of molasses rather than golden syrup.
A delicious sandwich roll filled with chunks of cooked lobster mixed with a coating of lemony mayo and a few other optional ingredients. New England street-food at its best.
A Pennsylvania Dutch recipe consisting of pickled eggs with beetroot and onion rings. These eggs should be allowed to sit for 48 hours or more for maximum flavour. Serve as a salad or side dish.
Ripper is the slang term for a type of hot dog. The hot dog is deep fried in oil until the casing bursts, or “rips”.
A traditional Jersey Dog features a deep fried bacon wrapped hot dog with an egg on top. To make it easier you can pan fry the sausage or hot dog and bacon.
Anadama bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.