| Part of a series on |
| American cuisine |
|---|
 |
Regional cuisines
|
Holidays and festivals |
Thecuisine of New England is anAmerican cuisine which originated in theNew England region of the United States, and traces its roots to traditionalEnglish cuisine andNative American cuisine of theAbenaki,Narragansett,Niantic,Wabanaki,Wampanoag, and other native peoples. It also includes influences fromIrish,French-Canadian,Italian, andPortuguese cuisine, among others. It is characterized by extensive use ofpotatoes,beans,dairy products andseafood, resulting from its historical reliance on its seaports andfishing industry.Corn, the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily assweet corn althoughflint corn is grown as well.[1] It is traditionally used inhasty puddings,cornbreads andcorn chowders.
Many of New England's earliest Puritan settlers were fromeastern England, wherebaking foods (for instance,pies,beans, andturkey) was more common thanfrying, as was the tradition elsewhere.[2]
Three prominent characteristic foodstuffs native to New England aremaple syrup,cranberries andblueberries. The traditional standard starch ispotato, though rice has a somewhat increased popularity in modern cooking. Traditional New England cuisine is known for a lack of strong spices, which is because of local 19th century health reformers, most prominentlySylvester Graham, who advocated eating bland food.[3] Ground black pepper,parsley,garlic, andsage are common, with a few Caribbean additions such asnutmeg, plus several Italian spices.
The use of cream is common, due to the reliance on dairy. The favored cooking techniques are stewing, steaming, and baking. Many local ingredients, such assquash,corn and local beans,sunflowers,wild turkey, maple syrup, cranberries and dishes such ascornbread,Johnnycakes andIndian pudding were adopted fromNative American cuisine.
The traditional diet of theWampanoag Indians includedchestnuts,beechnuts,walnuts, beans, multi-colored corn (called "flint corn"), and varieties of squash and pumpkins.[4] Not strictly vegetarian, the traditional diet of theWabanaki people is plant-centric and based on corn, beans, squash, sunflower seeds,sunchokes andgroundcherries.[5] The Wabanaki tribal nations did makeplant milk andinfant formula from nuts.[6]
In 1620, the newly arrivedPilgrims faced the prospect of surviving their first winter inPlymouth Colony. The climate was harsh and the growing season was shorter than they were accustomed to due to the long and frosty winters. The newly arrived colonists brought vital techniques offood preservation likesmoking,curing anddrying that helped them survive the harsh New England winter.[7] They also received help from theWampanoag, who taught the newly arrived Pilgrims how to grow the staple crops ofsquash,beans andcorn.[7] It is not known for certain what crops were grown in early colonial gardens, but later sources mentionturnips,onions,carrots, garlic andpumpkins.[4]
The Pilgrims used corn to makehasty pudding and Wampanoag recipes likepopcorn,sagamite andnasaump. The Wampanoag Indians also taught the Pilgrims to bake in hot ashes, andash cakes (also calledjohnny cakes or breakfastbannocks) became a staple breakfast bread. Beans were used to make stews or combined with corn to makesuccotash.[8][9]
Many ofMassachusetts Bay's earliest Puritan settlers were fromeastern England and brought the traditions ofEnglish cuisine with them. Puritans typically avoided much of the food native to New England (such as oysters, lobsters, salmon, and plants likeglasswort andfiddleheads) unless driven to starvation.[2] Roast duck, goose, lamb, and hams were brought as farmyard stock as soon as the colonies began to prosper. One typical dish of the Puritans wasboiled dinner: a meal where the meat and vegetables were boiled simultaneously in the same pot (a unique method inherited from Eastern England).[2] Another dish waspease porridge, a meal of "boiled or baked"split peas cooked with herbs and bacon that was eaten both warm or cold.[2]Dark beer andfermented apple cider were often drank alongside the settlers' meals.[2]
An important element of the Puritan settlers inherited cooking style was the use of baking.[2] Brick ovens were used to bake a type of crusty brown bread out ofcornmeal andrye, which became known as "rye n' injun".[2] Another example of the use of the oven is the typical PuritanThanksgiving meal, which featured baked turkey. Desserts enjoyed by Puritans were also baked goods, such as cakes and fruit pies.[2]
Even today, traditional English cuisine remains a strong part of New England's identity. Some of its plates are now enjoyed by the entire United States, includingbaked beans,apple pies, pease porridge, and steamed puddings.[2][10]
Since the 1800s, New England's culinary traditions have been influenced by the arrival ofIrish Americans,Portuguese Americans, andItalian Americans.[11]
"Country stores" sold homemade jams, fruit preserves andpenny candy. Common crackers are still made with the original recipe dating to 1828.[7][12]
Vegetarianism was practiced during the 18th and 19th century by individuals and families in Maine before the start of the modern vegetarian movement in 1817 in Philadelphia.[13][14]
In the post-World War II era,July 4 celebrations frequently featured steak,hot dogs,hamburgers and grilled chicken. In the more distant past lamb was more traditional inland, and coastal communities in New England typically served salmon with dill mayo, peas, new potatoes and corn on the cob. Dessert often includes seasonal fruit, for examplestrawberry shortcake andblueberry pie.[7]
In the 21st century, more people in New England were eatingvegan andvegetarian meals and more restaurants were serving them.[15][16][17][18] In aBoston Globe article in 2022, it was reported how that four of the most traditional foods of New England cuisine (lobsters, corn, blueberries, and coffee) are among crops affected most by climate change and temperature and humidity changes.[19]
Drinks in the Colonial era were made with local ingredients like honey, molasses, apples,hops and wild berries. These drinks includedapple brandy (applejack),fruit wines,rum andmead. Some of the finestrum distilleries were located in New England prior toProhibition.[20]
The hot aleflip is a traditional drink historically made by mixing a pitcher of beer with rum, frothy eggs and a sweetener like dried pumpkin, maple syrup or molasses. The beverage was warmed by plunging a hot poker into the drink to caramelize the sugars creating the drink's characteristic hot froth.[21]
Like the flip, the Rattle-Skull was a mix of beer (in this case a dark beer likeporter) and hard liquor—usually a mix of rum and brandy. The beverage is flavored with lime and garnished withnutmeg.[22]
The Stone Fence was a mix of hardcider andrum. Reportedly,Ethan Allen and his men drank it before their raid ofFort Ticonderoga in 1775.[22] Egg cider was made by cracking eggs into heated cider and adding a sweetener like molasses.
The cider-based beveragesyllabub was made with rum, cream and sweetener. Mulled cider could be made with sweetener, spices, rum and egg yolks.[23]
Birch beer, made with sap from thebetula lenta tree, was made by both the English and early American colonists. Thebetula lenta is known for producing a fragrant sap with a unique minty flavor.John Mortimer wrote that birch beer was usually made by the poor by boiling birch sap with sugar and fermenting it with yeast.[24]
Many local breweries producelagers andales. Notable examples includeSamuel Adams of theBoston Beer Company inBoston (even though the recipe for the beer does not come from New England); Sea Dog Brewing Company ofBangor;Shipyard Brewing Company ofPortland;Smuttynose Brewing Company ofPortsmouth, New Hampshire; andNarragansett Brewing Company ofProvidence. Vermont-basedWoodchuck Draft Cider is a popular alcoholiccider.
New England has also played a major role in the craft beer revolution, with Maine, Connecticut, Massachusetts, and Vermont having notable breweries such asHarpoon Brewery,Allagash Brewing Company, Treehouse Brewing Company,Trillium Brewing Company, The Alchemist Brewery, Jack's Abby Brewing Company,Long Trail Brewing Company, Kent Falls Brewing Company and Two Roads Brewing Company.
Colonists learned to makebaked beans from the Native American people. Baked beans are slowed cooked in an oven at a low temperature. They are sweetened, traditionally with maple syrup or molasses. The molasses is what sets them apart as New England baked beans. The Pilgrims and other early colonists were forbidden from cooking on Sundays, when these Christian communities observed the Sabbath, and this made baked beans a meal that is common for Saturday night dinner and all day Sunday.[25] Two regional styles areBoston Baked Beans and Maine Baked Beans. The difference between the two styles is that Boston beans are made with small white navy beans or pea beans with thin skin while Maine beans are made with native bean varieties with thicker skins. These varieties are Marifax, soldier beans, and the most popular baked bean variety in Maine is the yellow-eye bean.[26]
The custom of bringing one-dishcasseroles (also called hot dishes) tobarn raisings and church suppers was not exclusive to New England, but included traditional variations of baked beans and succotash. Modern recipes can be made with any ingredients available at markets.[27] Seafood casseroles are made with cream sauce and bread crumb topping.[28]
American chop suey is a casserole dish made with ground beef, macaroni and a seasoned tomato sauce.[29] Though unrelated toHungarian goulash, in other regions of the United States it may be calledAmerican goulash amongst other names.[30]
Blueberries are made into jams and jellies and feature in breads and regional desserts like pies, cobblers and cakes.[7]
Wildbeach plums are foraged and used to make fruit preserves like jams and jellies. Beach plums were cultivated and used for the commercial manufacture of beach plum jelly in the 1930s, but beach plum products are no longer widely available in commercial markets.[31]
The local purpleconcord grapes are a cross between native and European grapes. The large grapes are prized for their juiciness and used in the production of commercial grape juice, wine and grape jelly. It is a common ingredient inpeanut butter and jelly sandwiches.[7]
Until the pilgrims plantedapple seeds from Europe, the only regional apples werecrab apples.Cross-pollination altered the results of these first attempts, but over the years thousands of new varieties were bred by the pilgrims. Massachusetts native John Chapman, known asJohnny Appleseed, was a nurseryman who spread apple trees across the midwest.
William Blaxton planted the first apple orchard in 1625. The earliest apple varieties produced in New England included Lady (1628), Roxbury Russet (1630), Pomme Grise (1650), Baldwin (1740), Porter (1800), Mother (1844) and Wright (1875).[7] In modern times apples are grown commercially throughout Massachusetts.[32]
The first attempts at commercialcranberry growing were pioneered by CaptainHenry Hall, who developed the technique of covering the vines with sand to accelerate the plant's growth.[7]
New England–style hot dog buns are split on top instead of on the side, and have a more rectangular shape. While smaller than common hot dog rolls, New England hot dog rolls have a larger soft surface area which allows for buttering and toasting, which are also commonly used for convenient serving of seafood like lobster or fried clams. Hot dog stands inMaine have long sold vegetarian hot dogs, but the region's most famous hot dog variation is the "Red Snapper" – a natural-casing hotdog with a signature bright red coloration and snappy bite.[33][34]
Maple sap is collected annually during New England's "sugaring season". The new sap is reduced and thickened to form syrup. An issue ofYankee dating from 1939 gives some details on seasonal recipes with recipes for maple-butternut fudge, maple-sauce ice cream and "Sugar on Snow".[35] Sugar on Snow, a regional specialty also called maple syrup taffy, is made by pouring freshly heated maple syrup on fresh snow, forming candy with a taffy consistency as the syrup hardens.[36]
Desserts likecobbler andmaple custard pie were made with local sweeteners likemaple sugar instead of sugar.[7]
Molasses and rum were common in New England cuisine, due to New England's involvement in theTriangle Trade in the 18th century.[37]Molasses from the Caribbean andhoney were staple sweeteners for all but the upper class well into the 19th century.[20]
Sandwiches typical of New England's cuisine include baked bean onBoston brown bread; theFluffernutter with Fluffmarshmallow creme andpeanut butter, usually served onWonder bread, and theMaine Italian sandwich prepared using a long bread roll or bun with meats such as salami, mortadella, capicolla and ham along with provolone, tomato, onion, green bell pepper, Greek olives, olive oil or salad oil, salt and cracked black pepper.
Served cold or hot,lobster rolls can optionally include fixings like mayo or warmed butter,clam rolls dressed withtartar or cocktail sauce on a New England–style hot dog bun, andchow mein sandwich with noodles, celery, onions, meat and sauce in a hamburger bun, fromFall River, Massachusetts.[38]
The waters of theGulf of Maine andLong Island Sound provide a rich variety of fish and shellfish that are a signature of the cuisine in New England.
Commercial cod fishing alongCape Ann dates back as far as 1623 when salt cod was carried by merchant vessels to Africa, which returned with slaves for plantations in theCaribbean before carrying sugar back to New England.Cod, the fish for which Cape Cod is named, remains a staple of the regional cuisine to this day.[7]
Bluefish can be found throughoutCape Cod andNantucket during the summer months and is consumed smoked, broiled or sauteed.[7]American lobster is usually consumed grilled, steamed, or boiled.
Breadeddeep-fried clams are popular pub fare in New England. Regional clam varieties can be soft shell or hard shell and includerazor clams, the latter of these is more likely to be caught by hand owing to how difficult it is to harvest them without damaging the beach upon which they dwell.
Hard-shell clams are sometimes called littlenecks, cherrystones orquahogs depending on their size. These are used to make New England–style clam chowder, and may also be consumed steamed or even raw. The preferred methods of preparingsoft-shell clams (also called steamers) are frying or steaming.
Adapted from the American Indians, theclambake is a traditional meal in New England where clams, lobsters and corn are cooked over a firepit. Modern versions of the dish may include mussels, fish, crabs and non-seafood ingredients like chicken, sausage, potatoes and other root vegetables.[7]
The official state fish are as follows:[39]
| State | Fish | Shellfish |
|---|---|---|
| Maine | Landlocked salmon (freshwater) | |
| Massachusetts | Cod | |
| New Hampshire | Striped bass (saltwater) Brook trout (freshwater) | |
| Vermont | Brook trout Walleye | |
| Rhode Island | Striped bass | Quahog |
| Connecticut | American shad | Eastern oyster |
Many herbs were uncommon, particularly Mediterranean herbs, which are not hardy in much of New England away from the coast. As a result, most savory New England dishes do not have much strong seasoning, aside from salt and ground black pepper, nor are there many particularly spicy staple items.[20]
Indigenous recipes and meals were numerous and encompassed many spices from native plant species such as spice bush, wild ginger, and sassafras. There are countless native herbs that contributed to the flavors of the area pre-colonialism.[40]
Other dishes meant as desserts often contain ingredients such asnutmeg,cinnamon,allspice,cloves, and groundginger which are a legacy of trade with theCaribbean region beginning in the 17th century, lasting well into the 19th.
Much of thepizza in New England isGreek pizza, owing to the strong presence of Greek immigrants andGreek Americans in the food-service industry in New England. Greek pizza (as understood in New England) is typified by its chewy, bready crust similar tofocaccia, which is baked in shallow, round metal pan liberally coated witholive oil. Greek-style pizzerias in New England are often found under the name House of Pizza or Pizza House.[41]
Italians emigrated to New England beginning a little over a century ago, and Southern New England pizza tends to be more Italian influenced. World-famous restaurants such as Pepe's Pizza in New Haven, CT serve a thin, coal-fired hand-tossed style of pie.New Haven–style pizza is typified by a slightly burnt, crunchy exterior crust and soft, slightly chewy interior. Southern New England pizza (or apizza) is closely related to Neapolitan-style pizza.[42]
InConnecticut,Irish-American influences are common in the interior portions of the state,[53][vague] including theHartford area. During the 18th century the Hartford election cake was a spicy, boozy yeast-leavened cake based on a traditional English holiday cake.[54]
During thecolonial era, elections were celebrated with a drink and a huge celebration cake large enough to feed the entire community, and the recipe as given byAmelia Simmons in 1796 called for butter, sugar, raisins, eggs, wine and spices in enormous quantities.[55]Hasty pudding is sometimes found in rural communities, particularly aroundThanksgiving.[56]
Italian-inspired cuisine is dominant in the New Haven area,[57] which is known for charred thin-crustNew Haven–style pizza baked in coal-fired ovens. The well-known whiteclam pie is made with fresh clams, olive oil, fresh garlic, oregano and gratedRomano cheese.[58]
Some pizza places also offersubs on Italian bread ("grinders") and standard Italian fare likeeggplant rollatini,manicotti,baked ziti andchicken parmesan.[59] Well-known pizzerias includePepe's Pizza,Sally's Apizza andModern Apizza.[60]
The cuisine ofSoutheastern Connecticut is heavily based on the local fishing industry. Typical New England seafood dishes are available at local restaurants like Abbot's Lobster in the Rough. Lobster rolls, crab cakes, oysters, clam chowder, steamer clams and mussels are served with sides like potato chips,remoulade sauce and coleslaw.
Shad is the state fish and is cooked on planks (usually hickory, oak, or cedar) by the fire, called a "shad bake", deboning the fish requires some skill with a boning knife.[61]
Louis' Lunch began as a lunch wagon started byDanish immigrant Louis Lassen in 1895. Their burgers are still cooked in the original antique cast-iron broiler.[62]
A local specialty ofMeriden, Connecticut, steamed cheeseburgers started as simple steamed cheese on a roll sandwiches sold off horse-drawn food carts in the 1900s. Some believe the hamburger originated in New Haven at Louis', and like thebutter burger and deep-fried hamburger, the steamed version may be a remnant of an earlier time before the broiled hamburger on a bun became the standard form.[63]
Ice cream is made with milk from local creameries at UCONN Dairy Bar using a century-old recipe to produce 24 different flavors of ice cream. Ferris Acres Creamery is a 150-year-olddairy farm offering 50 flavors of ice cream. The most popular is the "Cow Trax", a base of vanilla with peanut butter swirls and chocolate chips.[64]
.jpg)
Maine is known for two sandwiches, thelobster roll—lobster meat mixed with mayonnaise and other ingredients, served in a grilled hot dog roll in the summer, particularly on the coast in locations that serve tourists—and theMaine Italian sandwich—asubmarine sandwich.[65] Baked beans are very popular in Maine. Early white settlers learned to makebaked beans from theWabanaki. They were originally sweetened with maple syrup. TheAtlantic Triangular Trade caused colonists to swap molasses for maple syrup. Maine cooks prefer old style bean varieties such as Yellow Eyes, Jacobs Cattle, Soldier, and Marafax.[66] Bean-hole beans were a staple at Maine lumber camps.[67]
Buckwheat pancakes calledployes are popular in Maine. Ployes are an Acadian pancake-type mix of buckwheat flour, wheat flour, baking powder and water, which is extremely popular in the Madawaska region, in New Brunswick and in Maine. With local toppings, such as maple syrup orcretons, ployes can vary in taste. This staple is popular with vegans and is often eaten withbaked beans.
Wabanaki influences are common in Maine, and many staple foods including beans, corn, squash, wild blueberries, maple syrup, and seafood are part of traditional Wabanaki cuisine.[68]Fiddlehead ferns are part ofWabanaki cuisine and are still prized in Maine, where they are gathered in springtime.[69][70] Foraging remains popular in Maine and people also forage formushrooms,hazelnuts,acorns,elderberries,[71]dandelions andramps. Maine is known for itsseaweed that is used in many dishes as a seasoning and even included in snack bars.[72]
Maine has a high number ororganic farms.[73] Maine is home to theMaine Organic Farmers and Gardeners Association, founded in 1971 and is the oldest organic farming organization in the country. The 1970 bookLiving the Good Life by Maine residentsHelen Nearing andScott Nearing caused many young people to move to Maine and engage in small-scale farming and homesteading and this increased the population of the state and the access to local vegetables.[74] Maine is home to over 100 summerfarmers' markets and over 30 winter farmers' markets.[75]
Northern Maine producespotato crops, second only toIdaho in the United States.[76] Because of this potatoes are very popular in Maine food and even an ingredient in sweets, like doughnuts and chocolate candy.Poutine is popular throughout Maine.[77]
Maine is the only state with a commercial wild blueberry industry, where growers harvested 105 million pounds in 2021.[78] Wildblueberries are a common ingredient or garnish, andblueberry pie is the official state dessert (when made with wild Maine blueberries). Wild blueberry pancakes, muffins, doughnuts and ice cream are popular in Maine. Apple picking and apple desserts, particularly apple pie and apple cider doughnuts, are popular in Maine. Apples have been grown in Maine since the earliest colonial settlements. One of the earliest recorded Maine orchards was Anthony Brackett's farm and orchard inPortland. Brackett's orchard was near the currentDeering Oaks and it was destroyed in 1689 during a major battle of theFrench and Indian Wars.[79]
Maple syrup, maple sugar and maple candies are regularly eaten in Maine.[80] Maine grist mills grind yellow field peas to create a flour chefs use to make gluten-free and vegan foods such as mayonnaise.[81]Moxie was America's first mass-producedsoft drink and is the official state soft drink. Moxie is known for its strong aftertaste and is found throughout New England.[82]
Mainers consume the second most ice cream per capita in the United States,[83] and many Maine ice cream shops make and sell vegan ice creams.[84] Ice cream was first made in Maine in 1825 at the Portland home ofAsa Clapp to honor a visit to the city byMarquis de Lafayette.[85] Thewhoopie pie, which is also a staple in thePhiladelphia/Pennsylvania Dutch cuisine, is the official state treat.[86] The first documented bakery in America to sell whoopie pies was Labadie's Bakery in Lewiston, which first sold them in 1925 (although possibly as early as 1918).[87] Maine sea captain Hansen Gregory claimed to have invented thedoughnut with a hole in the center in 1847, and there is a plaque dedicated to him in his birthplaceRockport.[88] Maine is known for varieties ranging frompotato doughnuts[89] tovegan doughnuts.[90] Maine is the place of origin for theneedham, a dessert bar made from chocolate, coconut, andpotato.[91] Wax-wrappedsalt water taffy is a popular item sold in tourist areas, although it is originally fromNew Jersey.[86]
The city ofPortland has been recognized for its restaurant scene.[92]Bon Appetit magazine recognized Portland as the "2018 Restaurant City of the Year".[93] The city has thePortland Farmers Market, founded in 1768, and the city ranks as a top city forvegans andvegetarians.[94] The Francophone part of northern Maine in the St. John Valley has a lot ofAcadian influences in their cuisine. A popular dish among all Acadians in this region istourtière or meat pies. These are especially popular around Christmas time.
CoastalMassachusetts is known for itsclams,haddock, and cranberries, and previouslycod.[95] Massachusetts had similar immigrant influences as the coastal regions, though historically strongEastern European populations instilledkielbasa andpierogi as common dishes.[96][97]
Named after the town ofNewton,Fig Newtons were first made in 1891 using a machine invented by James Mitchell to fill cookie dough with fig jam. The small roundNecco Wafers, made with the first American candy machine, similarly originated inCambridge.Graham bread was first made in 19th-century Massachusetts bySylvester Graham.Tollhouse cookies, the original chocolate chip cookie and official state cookie of Massachusetts were created in 1930 at the Toll House Inn, located inWhitman.[7]
Boston is known forbaked beans (hence the nickname "Beantown"),bulkie rolls, and various pastries.Boston cream pie is not a pie but a cake with custard filling. The origins are mysterious, but it is likely that antecedent cakes were made with either asponge cake or a pound cake.[98]
Parker's Restaurant, located inside the Parker House Hotel, was the premier dining establishment in Boston in the 19th century and remains a fine-dining establishment in Boston's Government Center area. The a-la-carte menu from 1865 included a range of local seafood offerings like oysters,fried clams, mackerel, shad, salmon in anchovy sauce, cod in oyster sauce, andsoft-shell crab. Other meat dishes includedchicken fricassee,potted pigeons,corned beef and baked beans with pork. Sides included corn, rice, macaroni, potatoes, asparagus, green peas, radishes and friedbananas. Sweet pastry and puddings were also served such asIndian pudding,custard, apple pie,rhubarb pie,Washington pie,Charlotte Russe, andblancmange.[99] The restaurant was also famous for creating theParker House roll, which is now popular throughout the United States.
The North Shore area is locally known for itsroast beef sandwich shops, typically serving roast beef sandwiches consisting of thin-sliced roast beef on a hamburger bun. It may be served with condiments such as lettuce, tomato, onion, cheese, and sauces such as mayo and barbecue.[100] Most pizza and roast beef sandwich shops also serve "steak tips" (marinated cubes of sirloin), a common menu item at pizza establishments and backyard cookouts.[101]
Marshmallow Fluff was invented inSomerville, Massachusetts and manufactured inLynn, Massachusetts throughout the 20th century.[102]Fluffernutter sandwiches, combining peanut butter with marshmallow fluff, are popular.
The South Shore area maintains a following for bar pizza, with many popular restaurants serving these crisp, thin, often heavily topped creations.[103][104]
Common plant foods in Massachusetts are similar to those of interior northern New England, because of the landlocked, hilly terrain,[105] includingpotatoes,[106]maple syrup,[107] andwild blueberries. Dairy production is also prominent in this central and western area.[108]
SouthernNew Hampshire cuisine is similar to that of the Boston area, featuring fish, shellfish, and local apples. As with Maine and Vermont,French-Canadian dishes are popular, includingtourtière, which is traditionally served onChristmas Eve, andpoutine.Corn chowder is also common, which is similar toclam chowder but with corn and bacon replacing the clams.Portsmouth is known for its orange cake.[109][110]
Rhode Island is known forjohnnycakes,doughboys, andclam cakes.[111]
Johnnycakes, variously and contentiously known as jonnycakes, journeycakes and Shawnee cakes, can vary in thickness and preparation, and disagreements over whether they should be made with milk or water persist.
East ofNarragansett Bay, johnnycakes are made with cold milk and a little butter, but aroundSouth County the batter is sweetened and made with scalded cornmeal.[112] One attempt by the Rhode Island Legislature to settle on an "authentic" recipe ended in a fistfight.[113]
They were traditionally served as aflatbread alongsidechipped beef or baked beans, but in modern times they are usually eaten for breakfast with butter and maple syrup.[114]
According to The Society for the Propagation of the Johnnycake Tradition in Rhode Island, authentic johnnycakes must be made with whitecapflint corn historically grown in the region around Narrangasett Bay.[114] Stone-ground flint corn is not commercially available, but can still be found at a few historicgristmills like thePrescott Farm museum inMiddletown.[113]
Sweetened coffee-flavored dairy products are popular in Rhode Island. Coffee ice cream is popular and a locally produced coffee gelatin dessert mix can be found at supermarkets.Coffee milk has been the official state drink since 1993. While the origins may date to the 1930s, when some shopkeeps sweetened leftover coffee ground with milk and sugar, its now made with coffee extract syrups like those produced byAutocrat.[111]
Also popular in the state are clearclam chowder known as Rhode Island clam chowder,quahogs,milkshakes (called cabinets),submarine sandwiches (called grinders),pizza strips, thechow mein sandwich, andDel's Frozen Lemonade.[115] Italian cooking is long established in the region.[115]
In Rhode Island and other parts of New England with a large Portuguese American population, Portuguese foods are common, includinglinguiça,chouriço,caldo verde,malasadas, andPortuguese sweet bread.
Vermont producescheddar cheese and other dairy products. Small cheesemakers recognized for producing hand-crafted cheddar cheeses include theCrowley Cheese FactoryGrafton Village Cheese Company, andShelburne Farms.[7]
The Vermonter sandwich is made withcold cuts (often turkey and ham), apple, sharp Vermont cheddar and maple mustard (a mix of maple syrup and grainy mustard). The toasted sandwich is served warm.[116]
It is known in and outside of New England for itsmaple syrup. Maple syrup is used as an ingredient in some Vermont dishes, includingbaked beans.Rhubarb pie is a common dessert and has been combined with strawberries in late spring.
The oldest continuously operating restaurant in the United States is theUnion Oyster House (1826) located in Boston. The oldest operating restaurant is the White Horse Tavern in Newport, Rhode Island (it had, at one point closed for renovations since its inception).[117]
Legal Sea Foods is a chain restaurant that began by selling fresh fish andfish and chips. The original 1950 shop was located atCambridge'sInman Square.[118]
Woodman's of Essex began selling homemadepotato chips in 1914. Their signature dish offried clams was introduced only a few years later, in 1916.[119] Theirchowder has won prizes at the annual Essex Clamfest.[120]
Friendly's was founded in 1935 during theGreat Depression inSpringfield, Massachusetts as anice-cream parlor selling two scoops for a nickel. By 1960, the company offered 63 flavors of ice cream. They were producing 25 million gallons per year and had moved their headquarters toWilbraham. It only becomes a full-service chain restaurant after being acquired byDonald Smith in 1988.[121]
At local shops along theNorth Shore of Massachusetts, "three-way"roast beef sandwiches are often served on an onion roll and topped with mayo, barbecue sauce and white American cheese.[122]Kelly's Roast Beef claims to have originated the first roast beef sandwich. Open-faced roast beef sandwiches predate Kelly's version but are typically eaten with a knife and fork. Other well-known North Shore roast beef shops include Londi's and Bill & Bob's.[123]
D'Angelo's is a regional chain with locations in Connecticut, Maine, Rhode Island, New Hampshire, and Massachusetts specializing insubs (called heroes inNew York and hoagies inPhiladelphia). Their first shop opened inDedham, Massachusetts in 1967. They serve foot-long lobster rolls and other sandwich varieties like steak and cheese.
Italian sandwiches are the specialty of Moe's Italian Sandwiches, founded inPortsmouth, New Hampshire in 1959. Based on a family recipe, their sandwich is made withsalami,provolone, veggies, spices and olive oil.[118]Amato's claims to have originated the Maine Italian sandwich, made withham,American cheese, onion, sour pickles, tomatoes, black olives, green peppers and olive oil.[38]
Fluff marshmallow creme, used to makeFluffernutter sandwiches, is made inLynn, Massachusetts.[124]Welch's, headquartered inConcord, Massachusetts, produces grape juices, jellies and jams from purpleConcord grapes. The company has been owned by theNational Grape Cooperative Association since 1956.[125]
Autocrat is a company based inLincoln, Rhode Island that produces coffee and tea extracts. Theircoffee syrups are used to makecoffee milk which became the official state drink of Rhode Island in 1993.[111]
TheMoxie Beverage Company ofBedford, New Hampshire, acquired by the Coca-Cola Company in 2018, produces the Moxiesoft drink. Flavored withgentian root extract, Moxie has been the official soft drink of Maine since May 10, 2005.[126]
Organic dairy companyStonyfield Farm, owned by the French dairy companyLactalis, is located inLondonderry, New Hampshire.[127] Ice-cream companyBen & Jerry's, purchased in 2000 by the Anglo-Dutch companyUnilever, was founded in 1978 inBurlington, Vermont.[128]
new england cranberry recipes.
connecticut fishing industry.
louis' lunch.
Media related toNew England cuisine at Wikimedia Commons
| Soups and stews |    | |
|---|---|---|
| Sandwiches | ||
| Seafood dishes | ||
| Baked dishes | ||
| Sauces and condiments | ||
| Desserts and sweets | ||
| Beverages | ||
| Miscellaneous | ||
| Breads | ||
| Related topics | ||
| Topics | |||||||
|---|---|---|---|---|---|---|---|
| States | |||||||
| Major cities | |||||||
| State capitals | |||||||
| Transportation |
| ||||||
| Historical | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Regional |
| ||||||||||||
| Ethnic | |||||||||||||
| List articles | |||||||||||||
| Miscellaneous | |||||||||||||
| Drinks | |||||||||||||
