Delaware

• Boardwalk Fries with Cider Vinegar, Cut from Whole Potatoes and Fried Twice

  Whole russets cut into batons, fried once to cook them through and once more to set the crust, salted while they are still dripping and doused from a vinegar shaker into a paper cup.

  Total

  1 hr 30 min

  Serves

  4

  Calories

  700 per serving

• Chicken and Slippery Dumplings, Rolled Flat and Boiled in the Broth

  A whole chicken simmered down to broth, then squares of unleavened dough rolled thin and boiled in that broth until the dumplings go slick and the pot thickens itself.

  Total

  2 hr 15 min

  Serves

  6

  Calories

  470 per serving

• Crab Imperial, Bound with a Cooked Sauce Instead of Mayonnaise

  A pound of lump crab folded into a thick cooked milk sauce, filled into shells or ramekins, glazed with mayonnaise and baked until the edges bubble and the top browns in patches.

  Total

  45 min

  Serves

  4

  Calories

  320 per serving

• Delaware Peach Pie, Drained and Reduced Before It Goes in the Crust

  The state dessert of Delaware by statute: ripe freestones, sugar, lemon and a double crust, with the fruit drained and its juice boiled down first so the slice stands up instead of flooding the plate.

  Total

  6 hr

  Serves

  8

  Calories

  530 per serving

Back to the map