The Best Recipes from Massachusetts
We found the best recipes from Massachusetts—all shared by local home cooks. In this collection, you’ll find classic fare from the Bay State, as well as treasured recipes from residents.
My husband and I are oyster farmers, and this classic dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts
My wife cooked up this dish, which is very popular with our friends and family. When she asks what she should bring, the reply is always: “Your beans and sausage—and a couple copies of the recipe!” — Robert Saulnier, Clarksburg, Massachusetts
A touch more lemon helped me trim the calories in our favorite shrimp scampi recipe. For those who want to indulge, pass around the Parmesan. —Ann Sheehy, Lawrence, Massachusetts
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts
This buckle won a contest at my daughter’s college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter's face. —Dianne van der Veen, Plymouth, Massachusetts
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts
I wouldn't dream of making my favorite chicken recipe without making these potatoes, too. —Jennifer Shaw of Dorchester, Massachusetts.
Living in New England, I've come to appreciate the unique qualities of our area. Many people here enjoy the flavor of maple in their recipes, and I love this adaptation of an old favorite. —Connie Borden, Marblehead, Massachusetts
This is no ordinary cheese ball! The phyllo-wrapped, baked Brie always wows the crowd at parties I host for the employees and customers of my small business. —Jody Issod, Marlborough, Massachusetts
These slow-cooked beans have a little more zip than usual Boston baked beans, and the rum helps lighten the flavor. —Anne Sheehy, Lawrence, Massachusetts
My grandmother recalls ricotta pie always making an appearance on Easter when she was little. Now I've taken here recipe and created a pared down version for a more upscale appearance at holidays and other gatherings. —Stephen DeBenedictis, Wakefield, Massachusetts
This vegetarian minestrone soup was created to accommodate special Christmas dinner guests who don't eat meat. It was so good we all enjoyed it. This can also be cooked on the stove for two hours on low simmer. —Donna Marie Ryan, Topsfield, Massachusetts