From The Barking Crab, a stalwart restaurant on Boston's waterfront, these classic crab cakes are full of sweet meat and just enough crumbs.

The summer season was made for cookout sides like Five Cup Ambrosia Salad made with sour cream, marshmallows, pineapple, coconut, and mandarin oranges.

This recipe for Amish macaroni salad is a summertime cookout and picnic classic. The sugar lends a sweetness that acts as a nice counterpart to the vinegar.

A hearty and easy New England corn chowder recipe that can be made in winter from canned corn. Served with corn bread and pickles or relish.

Wondering what to do with leftover baked beans? In many New England households, leftover baked beans were (and sometimes still are) the perfect filling for a thick baked bean sandwich.