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    You are in: Home / Cookbooks / Restaurant Dining—Northeast U.S.
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    152 recipes in

    Restaurant Dining—Northeast U.S.

    New England (ME-NH-VT-MA-RI-CT), New York, New Jersey, Pennsylvania, Delaware, Maryland, W. Virginia & DC recipes that resourceful Zaar Chefs have begged, bought or stolen from their favorite eateries. To the best of my ability, I've tried to use only authentic original recipes, not copycats. If I've inadvertently included a copycat recipe of yours please let me know. (Also see my other regional Restaurant Dining cookbooks: Midwestern U.S. , Southern U.S. , Western U.S. , Canada , Outside the U.S. & Canada , National Chains .)
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    From Benson & Hedges "100 Restaurant Recipes", circa 1978. It was served at Le Manoir in New York City.

    Recipe #393873

    This cajun delight originated at the One-Eleven Chop House. Tasso is a version of smoked pork, rubbed with cayenne and garlic then smoked. If it is not available in your neck of the woods, you can substitute prusitto,pancetta or ham flavored with a touch of creole/cajun spice. This cajun dish is added to my recipe collection for the ZWT5 tour.

    Recipe #373091

    3 Reviews |  By lazyme

    This is a nice breakfast from the Mid-Atlantic region of the US. From the RSVP section of Bon Appetit from the Osceola Mills House, Gordonville,PA.

    Recipe #177145

    I had this at Clay Hill Farm in Ogunquit, Maine this summer. It is by far the best seafood scampi I have ever eaten! (The prep time does not include cooking the lobster).

    Recipe #76505

    Yummy! Quick, easy and delicious I get bored with the same old pasta sauces, and this is great. From Boston's Via Matta Restaurant.

    Recipe #259162

    1 Reviews |  By dojemi

    This is from Rao's Restaurant in New York. Cook time is approximate. Cook chicken till juices run clear.

    Recipe #101056

    1 Reviews |  By dojemi

    I found this recipe on a B&B site. It comes from The Governor's Inn in Ludlow, Vermont. The servings are approximate.

    Recipe #171377

    1 Reviews |  By dojemi

    This recipe comes from The Durgin-Park Cookbook. Durgin-Park is a famous Boston restaurant. "Thick, yellow squares of cornbread arrive at the table before every Durgin-Park meal. It is grainy and rough-textured, moist and slightly sweet. Sturdy enough to smear with butter. The secret is mixing it by hand.....a machine makes it too fine, and you end up with cake."

    Recipe #224987

    Al Forno is one of R.I. great casual Italian restaurants in Providence. Great recipe for the summer. A nice change from boiled lobster, but then again, no lobster is bad!

    Recipe #228810

    127 Reviews |  By Lorac

    Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !

    Recipe #86307

    This is a little different since there are no potatoes in this chowder. The recipe comes from The Manor on Golden Pond.

    Recipe #258044

    These bars are from a Bed & Breakfast in West Virginia...They are sweetened with maple syrup...Excellent!

    Recipe #118724

    The Primanti Brothers opened their restaurant in Pittsburgh in the 1920s. Their idea was to create an eating place that was simple but offered tasty food. It is no wonder that the Primanti Sandwich was the result -- it's a whole meal in each bite. Ham, french fries, tomato, provolone cheese, and coleslaw are stuffed between two slices of Italian bread and served on wax paper. You can't get it any simpler than that.

    Recipe #42846

    2 Reviews |  By BecR

    Rich tomato soup! I sometimes add a few tablespoons of sherry to this rich creamy soup. Lovely served with pate sandwiches recipe #117904 for a special luncheon. Or, serve in shot glasses as a tasty first course! From Saks Fifth Avenue Cafe.

    Recipe #117907

    I got this recipe Nichols-Tioga Community Cookbook. The recipe was submitted by Tioga Country Club. When I made this recipe I changed it to fit my family's taste. Made as directed the sauce taste only of vinegar to my taste. I used 1/2 cup liquid margarine, 1 bottle original BBQ sauce, 4 tbl Mrs. Dash Garlic & herb seasoning blend, and 1 tsp brown sugar. I marinated chicken in the sauce this way and it turned out very tender and tasty. My family ate the chicken right up over cheeseburgers. I even took the chicken to a family gathering and got many great comments on it. I think I will play more with this recipe.

    Recipe #229369

    Braised Beef tips in a dark brown sauce. I first had this in 1968 on a prom date in Olney, MD at the Olney Inn. I searched for the recipe for years... this is it! SOURCE SOUTHERN LIVING- DINNER AND SUPPER COOKBOOK with modifications by Shadows

    Recipe #207944

    This is a great winter treat from the February 2004 issue of New Jersey Monthly magazine. The recipe was submitted by Chef Eric Manuelli of Red Restaurant and Lounge, Red Bank.

    Recipe #126571

    1 Reviews |  By Oolala

    Vong is a great restaurant in NY City and this is a true treat. Jean-Georges Vongerichten's food is described in Zagat's as "French-Thai" and is says it serves "tantalizing" fusion fare! All I can say is "YUM!"

    Recipe #126163

    Adapted from the Lake Club, Staten Island, NY.

    Recipe #234257

    1 Reviews |  By Oolala

    Pals Cabin is an old restaurant in West Orange, NJ that is famous for this soup. I found the recipe in a cookbook called "Cooking for Love." I guessed the time since I haven't made this yet. Didn't want to lose it.

    Recipe #203399

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