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New England Cuisine | Only in New England

New England Cuisine | Only in New England
6 votes, 4.50 avg. rating (88% score)

Welcome to New England, home of culinary creativity … and more than a few oddities.







Ken Sheldon


Ken Sheldon


Ken Sheldon was a pre-med art major at the University of New Hampshire. The medical schools of America were not amused. After college, he worked in a clinic for migrant farmworkers in California, where he learned to speak Spanish poorly, sang old union songs, and once gave César Chavez a cholera shot. He went on to become a writer, editor, cartoonist, actor, novelist, singer/songwriter, playwright, and humorist. His humor column “Only in New England” appears in every issue of Yankee Magazine. He performs as Fred Marple from the town of Frost Heaves, NH, and writes suspense fiction as Michael Manley.

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9 Responses to New England Cuisine | Only in New England

  1. Jnet July 10, 2014 at 7:39 pm #

    Where are the fluffernutters?????

  2. rick parker July 10, 2014 at 8:15 pm #

    now you have gone and done it ! eggs lets start here , fresh eggs at the store yummy the ones labeled egglands best come from chickens , 3 to a cage and are fed food that is labeled no chemicals added , i bet there is some in there . store eggs are most likely over a month old buy the time you see them . all eggs are washed before they are sold to you after washing they get a squirt of disinfectant to eliminate any germs from the chickens . if you want fresh eggs go see a farmer , i bet the eggs will taste and look different . seafood , lobsters come in any price range on the atlantic coast most lobsters (lubsta’s ) you can buy from $5 -$10 a pound , now in south dakota you can pay around $20 a pound for a small one -$30 a pound for a large one over 5 lbs .. steamah’s and budda , steamed clams around $9 a pound , but all you’re buying is shells . so i like mine fried .crabs are a waste of time . scallops i get mine from a fishmonger $22 a pound

  3. Norman Paul July 10, 2014 at 9:35 pm #

    A properly prepared New England Boiled Dinner is very flavorful. Especially the broth, which is full of vitamins etc.. Best meat to use, daisy roll ham.

    • Richard Le Maire July 11, 2014 at 10:37 am #

      Yah! Well try getting a Daisy Ham in Palm Springs. I sent for a couple once. More expensive to ship than lobsta from a fish monga. corned beef, bottom round roast for pot roast, minced meat, etc. Are “seasonal”. We used to have NEBD in August if we wanted it. The price of beautiful weather.
      My subscription to Yankee keeps my feet on the ground. NewEnglandas ROCK!

  4. Donna Gray July 11, 2014 at 10:07 am #

    My favorite: New England clam chowder, Corn on the cob, 1-steamed lobster, Fried Chicken leg & thigh, and Steamed Clams, plus all the fixings and beer Do they still have those shindigs? As I remember, they were beginning to be too expensive to be sponsored by different organizations and still be profitable.

  5. Richard Le Maire July 11, 2014 at 10:48 am #

    My NEBB are in demand for parties. Same old recipe –molasses, brown sugar and definitely salt pork and a small onion in the middle baked for years in a 100 + year old brown and white. I really believe the age of the pot over years of flavors seeping in brings the best. Rarely have enough for beans and eggs or a bean sandwich.

    During the Great Depression when the school nurse asked, “What did you have for breakfast boys and girls?”
    “A bean sangwiitch” beat out Quiche!!

    Oh don’t forget dried mustard–“helps with digestion”

  6. Richard Le Maire July 11, 2014 at 10:51 am #

    Shouldn’t that be B and M on the label?

  7. Abigail's Mommy January 18, 2015 at 4:04 pm #

    You forgot beef stew. Without tomatoes of course.

  8. Patricia A. Murphy February 10, 2015 at 1:50 pm #

    Ok. Now you’ve gone and done it. You’ve facilitated my discovery of Ken Sheldon. Yes, I’m late to the party, but my mother always said I was born late. I’ve obviously put off my renewal subscription to Yankee for too long. What a terrific diversion from watching the grandchildren that was. Thank you, Ken! You brought me home.

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