Edible Holidays: Our Favorite Recipes from the Northeast and Mid-Atlantic

By Amy Capetta | December 15, 2014
Courtesy of Chef Brad Walker of Boundary Road

From Buffalo to the Berkshires, we combed through local holiday recipes from the pages of Edible magazines that evoke the season throughout the Northeast. Did your go-to dish make the list? Scroll down to find a region near you and tell us about your favorite recipe on our Facebook page.

Edible Allegheny —  Ginger Lemon Tuna Steaks
Pittsburgh, PA

A savory menu staple for Italian Americans, the Feast of the Seven Fishes is rooted in the Roman Catholic tradition of abstaining from meat or milk products on Christmas Eve. This recipe celebrates the local, sustainable practices behind the feast, Pittsburgh style.

Edible Berkshires — Christmas Eve Seafood Dinner
Western Massachussetts

A simple meal meant to be served after midnight services, this tomato broth-based fish and shellfish soup is Castle Street Cafe chef Michael Ballon's take on a light meatless meal on the eve of the holiday.

Edible Boston — Yule Logs
Boston, MA

Also know by its French name bûche de Noël, this staple holiday dessert has been given a touch of Bean Town by local baker Vicki Lee Boyajian, owner of Vicki Lee’s in Belmont.  Her version: flourless chocolate roulade with a thin layer of chocolate buttercream and a thick layer of Grand Marnier whipped cream, topped with chocolate pine cones, meringue mushrooms and snowmen, real pine boughs, and holly berries made of raspberry jam and fondant flowers. 

Edible Brooklyn — Seasonal Cocktails
Brooklyn, NY

This New York City borough celebrates the season by toasting with a glass of Christmas in a Cup (a mix of red wine, allspice berries, cloves, brown sugar and orange zest) and the local legacy Fox’s U-Bet Egg Cream (a blend of chocolate syrup, whole milk and seltzer). 

Edible Buffalo — Festa dei Sette Pesci
Buffalo, NY

This Americanized, third generation version of the traditional Christmas Eve meal, the Feast of the Seven Fishes, is served with a Buffalo favorite side dish, Southern Baked Corn bread. 

Edible Cape Cod — Steamed Cranberry Pudding
Cape Cod, MA

A twist on the classic cranberry/orange/walnut relish served at both Thanksgiving and Christmas on The Cape, this dish is made with local cranberry bogs and served as a warm dessert. 


Edible DC — Whole Flounder with Blood Orange Beurre Blanc
Washington, DC

Chef Brad Walker of Boundary Road enhances this night-before-Christmas fish dish with his special sauce, made from blood orange juice, shallots, crème fraiche and butter. 

Edible East End — Old Time Stollen
Hamptons & North Fork, NY

A rich, yeast bread topped with candied fruit and nuts, this holiday-time recipe originally appeared in the food section of the Long Island Press back in December 1968.

Edible Finger Lakes — Eggnog Martini
Finger Lakes Region, NY

This centuries-old seasonal beverage is given an adult twist by mixing in either vanilla vodka or coffee liqueur for a smoother finish, resulting in an upstate New York breakfast or dessert cocktail. 

Edible Green Mountains  — Christmas Eve Cod

While some people refer to this dish as mafalde con baccala, Chef Tom Delia recommends making this night before Christmas dish with day-old homemade tomato sauce. 


Edible Hudson Valley — Cranberry Streusel Cake
Greater Hudson Valley & Catskills, NY

A sweet and tart dessert that takes just about one-hour to bake, this wintery-themed recipe comes from Market Market Cafe & Bar in Rosendale. 

Edible Jersey — Christmas Crescent Cookies
New Jersey

Adapted from a December 1963 issue of Woman’s Day magazine, Flemington's Main Street Manor Bed & Breakfast in the Garden State offers its version of this sugary delight. 

Edible Long Island Fennel, Pomegranate and Granny Smith Salad
Long Island, NY

This recipe comes from Tina Annibell, a holistic health coach based in Long Island. On top of its festive presentation, the salad is a great addition to a holiday table otherwise filled with heavy, rich foods. 

Edible Manhattan — Hanukkah: Spaghetti Squash Latke 
Manhattan, NY

New York City’s top restaurants compete each year for the best Hanukkah staple, the latke. The 2013 winning recipe—a blend of spaghetti squash, dehydrated olives, feta, sumac and citrus segments, courtesy of Great Performances’ Liz Neumark and chef Matthew Riznyk. 

Edible Ottawa - Honigkuchen
Ottawa, Canada

This German honey and spice cake fills the kitchen with the familiar holiday scents of cinnamon, nutmeg and clove. A family recipe handed down for generations, it is typically given as a gift to be enjoyed on Christmas Day.  

Edible Philly — Holiday Christmas Tree
Philadelphia, PA

It’s all about the presentation for this City of Brotherly Love-inspired hors d’oeuvre platter, which combines multiple cheeses, chopped bell pepper, onion, lemon juice and Worcestershire sauce. 

Edible Pioneer Valley — Spiced Apple Cider Punch
Pioneer Valley, MA

A family-friendly drink, this bubbly beverage from The Bay State combines sparkling cider with apple cider, along with spices, herbs and honey. 

Edible Rhody — Whisper in the Dark
Rhode Island

A festive spin on classic Irish coffee, this Yuletide cocktail combines Irish whiskey, Irish cream, fresh mint and fresh brewed espresso. A combo of caffeinated, creamy and sweet, the recipe comes from New Harvest Coffee & Spirits in Providence. 

Edible South Shore & South Coast — Risotto
Southeastern Massachussetts

A side dish that features farro, a mixture of mushrooms and cacio di bosca—a truffled Tuscan sheep’s milk cheese—has been adapted from a recipe devised by The Bloomy Rind owner Robert Gonsalves. 

Edible Vineyard — Lamb Shoulder Shepherd’s Pie
Martha's Vineyard, MA

Shepherd’s pie is the quintessential winter comfort food and the holiday season is the perfect time to dig into this indulgent lamb and potato meal.