3 Ways to bring East Coast flavs to your home

Jun 29, 2013 at 3:04 a.m. ET

You don't have to reside on the East Coast to indulge in the flavors of East Coast food. With the help of these bloggers, you can bring those tastes to your home, no matter where you are!

There's just something about East Coast food — the simple beauty of one-pot dishes laden with carbs and heavy on deliciously gooey cheese that really warms your heart.

Chef Mario Batali of ABC's The Chew has a knack for capturing the comfort and tradition that set these kinds of East Coast culinary creations apart from the rest. Check out the video above where he travels back to one of his New York favorites, Katz's Deli. You may know it from When Harry Met Sally, but Mario's goosebumps come from sinking his teeth into their famous pastrami on rye. Pair it with a pickle (Clinton's favorite) for the perfect lunch time meal.

After watching Mario's adventure to the big apple, be sure to read on and check out our other faves to decide how to introduce your family to East Coast yummies!



One-pot dishes are a hit all up and down the East Coast, not only because they're easy and require less cleanup, but also because they're really tasty. Some of these one-pot dishes are soups and stews, and probably the most popular of all is chowder — especially of the clam variety.

There are two distinct types of clam chowder, and chowder aficionados tend to bicker about which type is the best. New England clam chowder uses milk or cream and is a little more classic, while Manhattan clam chowder uses a tomato base. Both are delicious, but we think the New England style screams "East Coast" just a little louder.

Family Feast clam chowder

Blogger Martha from A Family Feast lives in coastal New England, and her award-winning recipe is exactly what you need if you want to create a dish that's exactly like what they serve up out east.

Brown Eyed Baker clam chowder

If you want the taste of classic New England clam chowder without some of the hassle — or if you don't have access to fresh clams — try this recipe from Michelle of Brown Eyed Baker. To keeps things simple, she uses canned, minced clams and bottled clam juice.



You can't visit New York without having a nice, big slice of New York pizza, right? Natives of New York (and much of the planet) argue that New York–style pizza is the best in the world. It has paper-thin crust, but it's still crispy enough for a slight crunch when you bite into it. The sauce is always homemade, and the crust is covered in gooey cheese. You can add all the toppings your heart desires — but this pizza, when cooked right, is so delicious that it doesn't really need any toppings at all.

New York-style pizza

Thankfully, you don't have to fly across the country to savor the taste of New York–style pizza. Blogger Marie from Feeling Foodish has spent years perfecting her New York–style pizza dough recipe, and she's finally ready to share it with her readers. Making the perfect pizza dough isn't as easy as you might think, so she's also included 14 tips for making the perfect dough — make sure you read them all!



Sandwiches take on a whole new meaning once you enter the world of the East Coast. They're huge. East Coast sandwiches are always overstuffed and covered in cheese. The king of all East Coast sandwiches is the Philly cheesesteak. You'll be hard-pressed to find two chefs who make this sandwich the same way, but it's even harder to find someone who isn't a fan of the super-sized sandwich.

Cheri of Kitchen Simplicity Philly cheesesteak

Cheri from Kitchen Simplicity has a quick-and-easy recipe for a Philly cheesesteak. She starts with slices of roast beef from the deli and then adds sautéed onions, peppers and mushrooms and a slice of cheese. She wraps it all in foil and bakes it, and what comes out looks a lot like a creation you'd find at a street vendor (and pay several dollars for).

Sweet Basil Philly cheesesteak

Sweet Basil blogger Carrian's methods are a little more time-consuming, but the resulting sandwich is also a little closer to the real deal. She starts with beef sirloin and then sautés her veggies and her meat in the same pan. She also uses a cheese sauce instead of a slice, something Philly cheesesteak sticklers would be quick to call you on.

Loved what you saw from Chef Batali? Do you want to fall out of your chair like Daphne and Carla after just one bite? There's plenty more culinary inspiration from them and the other culinary hosts of ABC's The Chew below! And for even more recipes that your family is sure to love, tune into The Chew on weekdays at 1e|12p|c on ABC.

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