American Regional Foods - Mid Atlantic American Cooking
Delaware - Maryland - New Jersey - New York - Pennsylvania - Washington D.C.

This section of my web site is a celebration of one of the world's greatest cuisines - American Cuisine. It tells the story of what Americans eat and why. Many people think that American food has become homogenized and nationalized, but the following articles, history, and recipes show that American regional cuisine is very much alive. It has expanded to include new and exciting foods and dishes that we now call our own. Most of us grow up taking local specialties for granted. It is when we move away that we realize our beloved dish is missing and just how much we enjoyed it. Even if we can find it in other others of the country, it never tastes quite as good as when we had it in our hometown and our mother and/or grandmother made it.

These pages are a "work in progress," and it will take me some time to completely finish the different regions. If you have any regional foods that I have left out, please let me know. I also welcome your family recipes.

Back to the main American Regional Foods' Index (Recipes of favorite foods of America by regions).

American Regional Cuisine articles by Linda Stradley of What's Cooking America.

Check out the following foods of the Mid Atlantic Region of the United States:

Beef On Weck Sandwich Brooklyn Bialys Buffalo Chicken Wings Crabmeat Hoezel Cheesecake New York Cheesecake   Cornell Chicken Barbecue Devil's Food Cake Red Velvet Cake Red Devil’s Cake Waldorf Astoria Cake $100 Dollar Cake	Garbage Plate Hoagie, Dagwood, Italian Sandwiches Honeycomb Toffee - Sponge Candy Manhattan Clam Chowder New York Egg Cream New York Knish Philadelphia Cheese Steak	Philadelphia Soft Pretzel Pizzelles - Italian Wafer Cookie Reuben Sandwich Senate Bean Soup Shoofly Pie Soft-Shelled Crab Sandwich Spiedie Sandwich Whoopie Pies