It’s a wonder that people in the Mid-Atlantic states ever got up from the dinner table long enough to make all that history. The region’s diverse and bountiful feasts range from appetizers such as Buffalo wings (New York), crab cakes (Maryland) and Manhattan clam chowder (New York) to entrees of soft-shell crabs (Maryland) and chicken divan (Delaware) to a quick bite of Philly cheese steaks (Pennsylvania) to desserts such as funnel cakes (Pennsylvania) and saltwater taffy (New Jersey). Here are a few suggestions to help you find and sample your favorites:
•Best of the Best from the Mid-Atlantic Cookbook: Selected Recipes from the Favorite Cookbooks of Maryland, Delaware, New Jersey and Washington, DC edited by Gwen McKee and Barbara Moseley (Quail Ridge Press)
•Best of the Best from New York: Selected Recipes from New York’s Favorite Cookbooks edited by Gwen McKee and Barbara Moseley (Quail Ridge Press)
•Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania’s Favorite Cookbooks edited by Gwen McKee and Barbara Moseley (Quail Ridge Press)
•The Ellis Island Immigrant Cookbook by Tom Bernardin (Tom Bernardin)
•Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways by William Woys Weaver and Don Yoder (Stackpole Books)
From the December 2002 issue of Family Tree Magazine.