You Know You’re from the East Coast If You’ve Tried All of These Foods
From Maine to Maryland, anywhere you go on the East Coast is guaranteed to have some of the tastiest food in the U.S. How many of these East Coast staples have you tried?
Whether it’s lobster tail, a lobster roll, or the whole kit-and-caboodle, this crustacean is a big part of New England cuisine.
Chewy, delicious bagels are a staple in and around the city. Just make sure you don’t ever toast it!
This hearty, dense brown bread is traditionally steamed in a can and served across the New England area.
With 10% of blueberries in North America grown in Maine alone, it’s easy to say these juicy fruits are big on the East Coast. One favorite way for locals to enjoy these berries is in a pie, like this delicious recipe.
Clam chowder and New England go hand in hand. Given the abundance of clams of the Northern Coast, it’s no surprise.
Soft bread, hot steak, peppers and lots and lots of cheese come together to make this iconic sandwich from Philadelphia.
Borrowed from our Northernly neighbor, Canada, disco fries (aka poutine) are a staple on old-school diner menus.
Unfiltered apple cider is a popular way for East Coasters to enjoy fresh picked apples from the many orchards that dot the region. New York has 282 orchards and counting!
This dish combines the New England cuisine, like cranberries and baked beans, with the area’s French past.
This sweet dessert combines two New England favorites: whoopie pies and real maple syrup.
The the sheer abundance of seafood on the East Coast, one excellent way to make the most of it is in a chowder, like this recipe.
The largest population of Pennsylvania Dutch, whom we credit with this salad, are located in the Eastern half of Pennsylvania, though there are communities in Michigan, Wisconsin and even California and Canada.
Pennsylvanians have hoagies, New Yorkers and New Jerseyans have heros.
The Rhode Island way to spell wiener is with an ‘ei’ and to serve them ‘all the way’ with meat sauce, mustard, onion and a sprinkle of celery salt.
The Waldorf salad was first tossed up at New York’s Waldorf-Astoria Hotel on March 14, 1896.
This unique Pennsylvania Dutch bake gets its name by being half a be a cake and half a pie.
Lox and a schmear is an American Jewish breakfast and lunch dish that has spread across New York.
Rum, the unofficial liquor of New England, is a welcome addition to this Bostonian staple.
If you order a milkshake in Boston, you’ll be served a glass of milk and syrup. To get the blended pice cream dessert, be sure to order a ‘frappe’ (that’s pronounced FRAP, not frap-PAY)!
Pastrami from a New York Jewish deli is about as New York as you can get.