The Best Recipes from Delaware (2024)

Home Recipes Cooking Style Comfort Food

We found the best recipes from Delaware—all submitted by local home cooks. From crab cakes to peach parfaits, these recipes are made with the best ingredients and flavors the First State has to offer.

1/18

Eastern Shore Crab Cakes

In Delaware, we’re surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. —Cynthia Bent, Newark, Delaware

2/18

Cream Cheese-Pineapple Pie

I've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware

3/18

Baked Mac and Cheese

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp cheddar cheese for more flavor. —Shelby Thompson, Dover, Delaware

4/18

Can't-Miss Coconut Custard Pie

This soft coconut custard pie has a mild coconut flavor. Who wouldn't love a generous slice topped with a dollop of whipped cream? —Betty Swain, Bear, Delaware

5/18

Bistro Beef Barbecue Sandwiches

These zippy barbecue sandwiches make for fun late-summer dinners and are perfect for potluck gatherings, too. The coleslaw topping adds the perfect tangy crunch. —Gilda Lester, Millsboro, Delaware

6/18

Favorite Cucumber Salad

Add a fresh-tasting touch to your menu with this favorite salad. The crunchy cucumbers are tossed with onion, green pepper and a sweet-tart dressing seasoned with celery seed.—Mary Lou Boyce,Wilmington, Delaware

7/18

Fruit-Filled Spritz Cookies

From the first time I baked these cookies, they've been a big success. Old-fashioned and attractive, they make a perfect holiday pastry. —Ingeborg Keith, Newark, Delaware

8/18

Baked Corn Pudding

Here's a sweet corn pudding that can turn even ordinary meals into something to celebrate. A yuletide favorite with our entire family, this baked corn casserole spoons up as sweet and creamy as custard. Guests give it rave reviews and always ask for the recipe. —Peggy West, Georgetown, Delaware

9/18

Raspberry Linzer Cookies

These wonderful cookies require a bit of extra effort to make and assemble, but the delight on the faces of family and friends when I serve them makes it all worthwhile. —Schelby Thompson, Camden Wyoming, Delaware

10/18

11/18

12/18

Slow-Cooked Lemon Chicken

Garlic, oregano and lemon juice give spark to this memorable main dish. It's easy to fix—just brown the chicken in a skillet, then let the slow cooker do the work. I like to serve this dish to company. —Walter Powell, Wilmington, Delaware

13/18

Cranberry Pecan Tassies

A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! —Peggy West, Georgetown, Delaware

14/18

Parmesan Chicken

The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. —Schelby Thompson, Camden Wyoming, Delaware

15/18

16/18

Thai Chicken Peanut Noodles

My husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. — Jennifer Fisher, Austin, Texas

17/18

Garlic Bean Dip

There isn't a bean that my family does not like. In fact, I serve one kind or another almost every day. This dip is one of our favorite ways to eat them. —Nancy Testin, Harrington, Delaware

18/18

Amaretto Peach Parfaits

This beautiful peach dessert makes the kind of impression a cook dreams about. Making the meringues a day ahead speeds up the prep time considerably. —Connie McDowell, Greenwood, Delaware

Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.