We Americans love our burgers, taco salad and good ol' apple pie. But what's on the menu in your neck of the woods? We crossed the country to find the most American recipes of all time.
The 93 Most American Recipes Ever
1/92
Texas-Style Beef Brisket
From the Recipe Creator:
A friend had success with this recipe, so I tried it. When my husband told me how much he loved it, I knew I’d be making it often.—Vivian Warner, Elkhart, Kansas
2/92
All-American Banana Split
From the Recipe Creator:
In 1904, the first banana split recipe was made here in Latrobe, Pennsylvania by David Strickler, an apprentice pharmacist at a local drug store. We still use his original formula when we make banana splits in our restaurants. —Melissa Blystone, Valley Dairy
3/92
Wisconsin Butter-Basted Burgers
From the Recipe Creator:
It’s no secret that Wisconsinites love their dairy—so much that they sometimes top their burgers with a generous pat of butter.
My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio —Becky Carver, North Royalton, Ohio
My recipe is a lot like the butter burgers you’ll find in popular restaurants all over the state. —Becky Carver, North Royalton, Ohio —Becky Carver, North Royalton, Ohio
4/92
Tater Tot Casserole
From the Recipe Creator:
I like to make this Tater Tot casserole when time before supper is short. If we have unexpected company, I just double the ingredients and use a 13x9-in. pan. I call it my Please Stay Casserole! —Jean Ferguson, Elverta, California
5/92
Creamy Macaroni and Cheese
From the Recipe Creator:
This is the ultimate creamy mac and cheese recipe. It’s saucy, thick and very rich, with a wonderful cheddar flavor. Once you taste it, you’ll be hooked. —Cindy Hartley, Chesapeake, Virginia
6/92
Golden Apple Pie
From the Recipe Creator:
Pies are the dessert I like best to prepare. This one’s the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California
7/92
Pressure-Cooker Philly Cheesesteak Sandwiches
From the Recipe Creator:
Melt-in-your-mouth delicious! For this steak and cheese recipe, I like to saute extra onions and green pepper just until they are al dente to add to the top of the meat before melting the cheese. —Kimberly Wallace, Dennison, Ohio
8/92
Easy Key Lime Pie
From the Recipe Creator:
You need only five ingredients to create this refreshing, easy Key lime pie. It’s special enough for weekend potlucks, but easy enough to make for a weeknight dessert. —Taste of Home Test Kitchen
9/92
Barbecue Pork Cobb Salad
From the Recipe Creator:
My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It’s as satisfying as it is scrumptious. —Shawn Carleton, San Diego, California
10/92
Deep-Fried Cookies
From the Recipe Creator:
My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. — Margarita Torres, Bayamon, Puerto Rico
11/92
Biscuits and Sausage Gravy
From the Recipe Creator:
This is an old Southern biscuits and gravy recipe that I’ve adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it’s served. —Sue Baker, Jonesboro, Arkansas
12/92
Tangier Island Virginia Crab Cakes
From the Recipe Creator:
I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They’re absolutely delicious every time I make them. —Ann Girucky, Norfolk, Virginia
13/92
Pretzel Gelatin Dessert
From the Recipe Creator:
This is one of my mother’s absolute favorite desserts. The salty pretzel crust is the perfect complement to the sweet cream cheese filling. —Erin Frakes, Moline, Illinois
14/92
Classic Macaroni Salad
From the Recipe Creator:
This classic macaroni salad recipe is a refreshingly light take on an all-time favorite. It’s perfect for a fast weeknight dinner or festive weekend barbecue. —Dorothy Bayes, Sardis, Ohio
15/92
Sticky Honey Chicken Wings
From the Recipe Creator:
This honey chicken wings recipe was given to me by a special lady who was like a grandmother to me. —Marisa Raponi, Vaughan, Ontario
16/92
Gooey Butter Cake
From the Recipe Creator:
A friend gave me a quick version of this gooey butter cake recipe using a cake mix, but I prefer baking from scratch, so I made my own version. My family can’t get enough! The middle will sink a little; this is normal. This dessert is delicious served warm or cold. —Cheri Foster, Vail, Arizona
17/92
California Tamale Pie
From the Recipe Creator:
When I serve California Tamale Pie, I know I’ll see smiles on the faces of everyone at the table. With this recipe, you’ll enjoy the taste and texture of classic tamales, without the time and hassle. —Patricia Nieh, Portola Valley, California
18/92
Texas Pecan Rice
From the Recipe Creator:
For a special holiday side dish, I dressed up an old recipe to give it a little more Texas character. Everyone loved the savory flavor and crunchy pecans. —Joan Hallford, North Richland Hills, TX
19/92
Carolina-Style Pork Barbecue
From the Recipe Creator:
I am originally from North Carolina (where swine is divine) and this recipe for the slow cooker is a family favorite. My husband swears my authentic Carolina ‘cue is the best BBQ he has ever eaten! —Kathryn Ransom Williams, Sparks, Nevada
20/92
Barbecue Chicken
From the Recipe Creator:
Is there a better place than Texas to find a fantastic barbecue sauce? That’s where this one is from—it’s my father-in-law’s own recipe. We have served it at many family reunions and think it’s the best! —Bobbie Morgan, Woodstock, Georgia
21/92
Three-Bean Baked Beans
From the Recipe Creator:
I got this recipe from my aunt and made a couple of changes to suit my taste. With ground beef and bacon mixed in, these satisfying beans are a big hit at backyard barbecues and church picnics. I'm always asked to bring my special beans. —Julie Currington, Gahanna, Ohio
22/92
New York-Style Pizza
From the Recipe Creator:
This New York-style pizza recipe makes a no-nonsense pie. Since the crust is pliable enough to fold, cut the pizza into larger pieces if you want to eat your slices in the traditional New York way. Who says pizza isn’t portable? —Mariam Ishaq, Buffalo, New York
23/92
Amish Sugar Cookies
From the Recipe Creator:
These easy-to-make, old-fashioned Amish sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
24/92
Blue-Ribbon Beef Nachos
From the Recipe Creator:
My beef nachos recipe is quite the tasty topper for tortilla chips. Chili powder and sassy salsa season a zesty mixture of ground beef and refried beans that’s sprinkled with green onions, tomatoes and ripe olives. —Diane Hixon, Niceville, Florida
25/92
Green Tomato BLT
From the Recipe Creator:
I absolutely love tomatoes, any kind, any size. Being from the South, that includes fried green tomatoes. I created a special summer sandwich to show them off. —Hillian Holmgren, Del Rio, Texas
26/92
Air-Fryer Potato Chips
From the Recipe Creator:
For Christmas one year, I received an air fryer. Potato chips are simple to make in it and are an essential, crispy side for lunch. —Melissa Obernesser, Oriskany, New York
27/92
Custard Ice Cream
From the Recipe Creator:
This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy treat that rivals what you can get at a premium ice cream shop. -Peggy Woodward, Shullsburg, Wisconsin
28/92
Patriotic Taco Salad
From the Recipe Creator:
One year, my daughter decided to celebrate her July birthday with a patriotic theme. This colorful and refreshing salad was the main dish on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville, California
29/92
Mini S’mores
From the Recipe Creator:
Want to sink your teeth into s’mores all year long? Here’s the answer! Just combine marshmallow creme, chocolate and graham crackers for an awesome bite.—Stephanie Tewell, Elizabeth, Illinois
30/92
The Ultimate Grilled Cheese
From the Recipe Creator:
These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. —Kathy Norris, Streator, Illinois
31/92
Fry Sauce
From the Recipe Creator:
Want a change of pace from ketchup? Try fry sauce! You’ll often find this spiced-up blend of ketchup and mayo in Utah and Idaho. —Taste of Home Test Kitchen
32/92
Shrimp Po’Boys with Pineapple Slaw
From the Recipe Creator:
This twist on the traditional po’boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po’boy open-faced on a baguette half. —Melissa Pelkey Hass, Waleska, Georgia
33/92
California Lemon Pound Cake
From the Recipe Creator:
Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This lemon pound cake is one of my favorites! My mother passed this recipe down to me. —Richard Killeaney, Spring Valley, California
34/92
Honey-Glazed Turkey
From the Recipe Creator:
Even during the holidays, my husband wouldn’t eat turkey…until I tried this recipe. Now, he loves it! The sweet and spicy turkey glaze gives the bird a wonderful flavor. —Mary Smolka, Spring Grove, Illinois
35/92
Bean & Beef Slow-Cooked Chili
From the Recipe Creator:
This chili may be already chock-full, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. —Mallory Lynch, Madison, Wisconsin
36/92
Southwest Rice
From the Recipe Creator:
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. —Michelle Dennis, Clarks Hill, Indiana
37/92
Buttermilk Blueberry Muffins
From the Recipe Creator:
These pretty golden muffins are moist, flavorful and even good for you! Pair one with a hot cup of coffee or tea on a cold winter day for a comforting break. —Jean Howard, Hopkinton, Massachusetts
38/92
Caramel-Pecan Monkey Bread
From the Recipe Creator:
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
39/92
Broccoli Beer Cheese Soup
From the Recipe Creator:
Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida
40/92
De-Lightful Tuna Casserole
From the Recipe Creator:
This mild, homemade tuna casserole will truly satisfy your family's craving for comfort food without all the fat! —Colleen Willey, Hamburg, New York
41/92
Homemade Boston Cream Pie
From the Recipe Creator:
This elegant-looking Boston cream pie is so easy to prepare. Our dinner guests always seem to enjoy it. —Jane Uphoff, Cunningham, Kansas
42/92
Crispy Fried Onion Rings
From the Recipe Creator:
I use this onion rings recipe as a burger topper to add an extra element to already-fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
43/92
Pea ‘n’ Peanut Salad
From the Recipe Creator:
Even people who don't like peas love this crunchy recipe, including my own children. I love the fact that it's so easy and makes a refreshing alternative to more traditional salads. A friend gave me the recipe years ago and I've been making it ever since. —Laurinda Nelson, Phoenix, Arizona
44/92
Chicken Noodle Soup
From the Recipe Creator:
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.—Gina Nistico, Denver, Colorado
45/92
Toasted Ravioli
From the Recipe Creator:
While visiting a friend who had just moved to St. Louis, Missouri, I tried these toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin
46/92
Meat Loaf with Oatmeal
From the Recipe Creator:
A simple blend of seasonings results in a hot and hearty meat loaf that's big on flavor and very satisfying. —Lauree Buus, Rapid City, South Dakota
47/92
Chicken and Dumplings
From the Recipe Creator:
Homemade chicken and dumplings from scratch hearken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. —Erika Monroe-Williams, Scottsdale, Arizona
48/92
Homemade Fry Bread
From the Recipe Creator:
Crispy, doughy and totally delicious, this fry bread is fantastic with nearly any sweet or savory toppings you can think of. We love it with a little butter, a drizzle of honey and a squeeze of lemon. —Thelma Tyler, Dragoon, Arizona
49/92
Chocolate Peanut Butter Shakes
From the Recipe Creator:
These rich chocolate peanut butter shakes will make you feel as if you're sitting in a 1950s soda fountain. Make it modern with an over-the-top garnish like skewered doughnut holes, chocolate-dipped cookies or fluffernutter sandwich squares. —Taste of Home Test Kitchen
50/92
Frito Pie
From the Recipe Creator:
Frito pie is legendary in the Southwest for being spicy, salty and fabulously cheesy. Here’s my take on this crunchy classic. —Jan Moon, Alamogordo, New Mexico
51/92
Apple Cider Doughnuts
From the Recipe Creator:
Apple doughnuts remind me of family trips to South Dakota. We’d stop at Wall Drug for a dozen or so before camping in the Badlands. Maple glaze was and still is my favorite. Share a batch with friends and family who appreciate a hot, fresh apple cider doughnut. —Melissa Hansen, Milwaukee, Wisconsin
52/92
Kansas City-Style Ribs
From the Recipe Creator:
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin
53/92
Clam Pizza
From the Recipe Creator:
This unique pizza makes a great light meal. It's always been a big hit with our family and friends. —Susan Seymour, Valatie, New York
54/92
Authentic German Potato Salad
From the Recipe Creator:
This authentic German potato salad recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri
55/92
Jalapeno Jelly
From the Recipe Creator:
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas
56/92
Cream Puffs
From the Recipe Creator:
The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin
57/92
Buckeyes
From the Recipe Creator:
These chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin
58/92
Creole Jambalaya
From the Recipe Creator:
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
59/92
Deep-Dish Pizza
From the Recipe Creator:
My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois
60/92
White Texas Sheet Cake
From the Recipe Creator:
This cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
61/92
Clam Chowder
From the Recipe Creator:
This is the best clam chowder recipe ever! In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder. Since these aren't readily available everywhere, the canned clams are perfectly acceptable. —Sandy Larson, Port Angeles, Washington
62/92
Beignets
From the Recipe Creator:
These sweet French doughnuts, inspired by the ones found in Cafe du Monde in New Orleans, are square instead of round and have no hole in the middle. They're a traditional part of breakfast in New Orleans. —Beth Dawson, Jackson, Louisiana
63/92
Yankee Red Flannel Hash
From the Recipe Creator:
Hash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont
64/92
Creamy Corn
From the Recipe Creator:
Out of all my corn recipes, this is my favorite. You need just a few ingredients and a slow cooker to make this delicious side dish. Because it cooks on its own, you'll have extra time to prepare the main course. —Judy McCarthy, Derby, Kansas
65/92
Macaroon-Topped Rhubarb Cobbler
From the Recipe Creator:
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet.
—Taste of Home Test Kitchen
66/92
Stuffed Iowa Chops
From the Recipe Creator:
Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa
67/92
Peach Ice Cream
From the Recipe Creator:
When peaches are in season, this recipe is at the top of my list to make. The pureed fruit lends a fresh flavor to the silky-smooth ice cream. You'll have to make it more than once, though, because the first batch never lasts long!
-Toni Box
Weaver, Alabama
68/92
California Roll
From the Recipe Creator:
These taste as good as any restaurant or store-bought California rolls. Plus, this is one of the easiest sushi recipes to make! For the best results, use sushi rice to ensure the right sticky consistency. —Taste of Home Test Kitchen
69/92
Chicken Enchilada Casserole
From the Recipe Creator:
Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado
70/92
Fried Okra
From the Recipe Creator:
Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addictive! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas
71/92
Bacon Collard Greens
From the Recipe Creator:
Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. —Marsha Ankeney, Niceville, Florida
72/92
Sugar Cream Pie
From the Recipe Creator:
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
73/92
Coney Island Hot Dogs
From the Recipe Creator:
From the youngest kids to the oldest adults, everyone in our family loves these hot dogs. Inspired by the classic Coney dog, they’re so easy to throw together in the morning or even the night before. —Michele Harris, Vicksburg, Michigan
74/92
Southern Pimiento Cheese Spread
From the Recipe Creator:
A classic southern comfort food, this spread is used as an appetizer with crackers, corn chips or celery. It is also smeared between two slices of white bread for sandwiches and as a topping for hamburgers and hot dogs. —Eileen Balmer, South Bend, Indiana.
75/92
Italian Beef Sandwiches
From the Recipe Creator:
With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah
76/92
Hawaiian Dinner Rolls
From the Recipe Creator:
Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they're great for sandwiches. —Kathy Kurtz, Glendora, California
77/92
Crustless Cheesecake
From the Recipe Creator:
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. —George Parsell, Flushing, New York
78/92
Jersey-Style Hot Dogs
From the Recipe Creator:
I grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It's a combo you’ll love. —Suzanne Banfield, Basking Ridge, New Jersey
79/92
Banana Pudding
From the Recipe Creator:
I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia
80/92
Huli Huli Chicken
From the Recipe Creator:
When I lived in Hawaii, I got this recipe for chicken marinated in a ginger-soy sauce from a friend. Huli means "turn" in Hawaiian and refers to turning the meat on the grill. —Sharon Boling, San Diego, California
81/92
Carolina Crab Boil
From the Recipe Creator:
This pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia
82/92
Baked Oysters with Tasso Cream
From the Recipe Creator:
I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
83/92
Lobster Roll Recipe
From the Recipe Creator:
Mayonnaise infused with dill and lemon lends refreshing flavor to these super sandwiches. Try pan-toasting the buns in butter for something extra special. —Taste of Home Test Kitchen
84/92
Jalapeno Cornbread
From the Recipe Creator:
If you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas
85/92
Coca-Cola Cake
From the Recipe Creator:
We live in Coca-Cola country, where everyone loves a chocolaty, moist sheet cake made with the iconic soft drink. Our rich version does the tradition proud. —Heidi Jobe, Carrollton, Georgia
86/92
Rhode Island Stuffies
From the Recipe Creator:
The third of July is almost as important as July Fourth in my family. We make these stuffed clams on the third every year, and it's an event in and of itself! —Karen Barros, Bristol, Rhode Island
87/92
Carolina-Style Vinegar BBQ Chicken
From the Recipe Creator:
I live in Georgia, but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken. I make my version in the slow cooker. After the tempting aroma
fills the house, your family is sure to be at the dinner table on time! —Ramona Parris, Canton, Georgia
88/92
Rustic Cranberry Tarts
From the Recipe Creator:
I like to serve colorful desserts for gatherings with family and friends. These beautiful tarts are filled with cranberry and citrus flavor, and they’re easy to make and serve. —Holly Bauer, West Bend, Wisconsin
89/92
Shrimp and Grits
From the Recipe Creator:
A southern specialty sometimes called breakfast shrimp, this shrimp and grits recipe tastes fantastic for brunch or dinner, or any time company’s coming. It’s down-home comfort food at its finest. —Mandy Rivers, Lexington, South Carolina
90/92
Black Eyed Pea Salad
From the Recipe Creator:
My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina
91/92
New England Bean & Bog Cassoulet
From the Recipe Creator:
When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut
92/92
Cioppino
From the Recipe Creator:
If you're looking for a great seafood recipe for your slow cooker, this classic fish stew is just the ticket. It's brimming with clams, crab, fish and shrimp, and it is fancy enough to be an elegant meal. —Lisa Moriarty, Wilton, New Hampshire
