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!
The East Coast is swimming with fresh seafood, especially near Delaware and Maryland. These scrumptious crab cakes have the perfect balance between meat and filler (hint: more crab meat!).
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.
This iconic pie, which is actually a cake, was created at the Parker House Hotel in Boston in 1856.
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.
Pastrami on a soft hoagie roll from a deli is standard lunch fare in Pennsylvania.
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 first established cranberry farm was opened in 1816 by Henry Hall, in the small Cape Cod town of Dennis.
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.
New York cheesecake is made with sour cream, like in this recipe, to give it an extra kick.
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.
In the war of ‘who has the best pizza in the US,’ New York throws its cap in with its super thin crust.
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.
These fish are abundant off of Massachusetts’ coast.
With the highest population of Jewish Americans living in New York City (over 1.1 million!), it’s no surprise that traditional Matzo Ball Soup is a common comfort food.