NE clam chowder. I haven’t had it in 15 years but the Sail Loft in Boston did it aka bowl of warm cream w/ thyme that I really liked. There are always the Durgin Park specialties, pot roast, indian pudding, corn bread (not... (10 replies, last updated by jcanncuk March 16, 2007)

're interested)and if you go on Saturday, the north market showcases all manner of local producers. Check out California Sandwiches on Claremont Street (north of Dundas)for a veal sandwich – an Italian-Canadian specialty... (40 replies, last updated by downpressor June 10, 2008)

Wondering if anyone has suggestions for interesting specialty markets in and around Boston (or Massachusetts). I’m a little bored with Asian markets and want to branch out into the rest of the world. I just can’t... (15 replies, last updated by C. Fox May 9, 2003)

Any good sources for cake pans shaped as ears of corn. Not necessarily those cast-iron cornbread pans, but more like cake tins, so the final cake or dessert is in the shape of an ear of corn—kernels included, ideally. And... (6 replies, last updated by CliffA August 20, 2002)

taken over my brain. I always walk to a corner downtown Tehuacan, Puebla, next to the cathedral, where the most famous street corn vendors put their stalls. A few years back one of the most successful vendor-couple got divorced, and... (9 replies, last updated by Sam Fujisaka June 6, 2007)

clams in Maine generally made in the style of Woodman’s (pure corn flour) or are they generally fried in wheat flour? I recognize that each place will vary, just looking to see the general style of things. If anyone can... (1 reply, last updated by mainecoastchef March 13, 2008)

it supremely satisfying. Pozole Jalisco-style is normally red—made with dried red corn kernels and chile guajillo. In order to use the cacahuatzintle (the dried corn), you must use the soaking and slaking process that takes... (5 replies, last updated by drmimi February 18, 2007)

I’m from Boston and I’m trying to figure out where I’d turn in the Baltimore area for the best, most authentic crab cakes, crab boils or other Baltimore specialties that maybe are lesser known in other parts of... (5 replies, last updated by hon January 6, 2009)

They also make a great cochinita pibil. Their flour, yes flour tortillas are great too. They’re homemade and sometimes have fresh fruit in the dough. Almost like a naan. This is the only place I would ever order flour... (6 replies, last updated by mc michael November 8, 2002)

anyone report on the unique regional dishes of Michoacan (I have a very bad craving for some Caldo Michi). So I was wondering if any of you Chow Sleuths have encountered the following, most representative & unique specialties from... (8 replies, last updated by Eat_Nopal November 21, 2006)

are in the name – they are Salvadorean filled “tortillas”, made with thick plain corn “masa” around a filling, cooked on a skillet) Kim Chan, K Sandwiches, other vietnamese Ban Mi places Crispy Fried... (8 replies, last updated by jessicah March 19, 2008)

, shiso, corn, etc. They weren’t cheap: my compatriot bought a couple of containers, only to find they were $16 apiece, but if you’re a fan of these the selection was impressive. They also had lots of cheese, including... (14 replies, last updated by spjc August 14, 2008)

i was thinking about the great regional food specialties of america, and a lot of sandwiches came to mind (philly cheesesteak, new orleans muffuletta, memphis pulled pork bbq, maine lobster rolls, etc.). i’d love to compile... (110 replies, last updated by Nancy Berry April 25, 2007)

I like their ketchup, corn relish and spicy peanut butter sauce. (35 replies, last updated by cassoulady December 20, 2008)

of one cities' specialty. how about the “jucy lucy” yes that is how it’s spelled, from minneapolis? (64 replies, last updated by Panini Guy January 22, 2008)