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Cuisine of New England

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Multi-coloredflint corn

New England cuisineis anAmerican cuisinewhich originated in theNew Englandregion of the United States, and traces its roots to traditionalEnglish cuisineandNative American cuisineof theAbenaki,Narragansett,Niantic,Wabanaki,Wampanoag,and other native peoples. It also includes influences fromIrish,French-Canadian,Italian,andPortuguesecuisine, among others. It is characterized by extensive use ofpotatoes,beans,dairy productsandseafood,resulting from its historical reliance on its seaports andfishingindustry.Corn,the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily assweet cornalthoughflint cornis grown as well.[1]It is traditionally used inhasty puddings,cornbreadsandcorn chowders.

Many of New England's earliest Puritan settlers were fromeastern England,wherebakingfoods (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,cranberriesandblueberries.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,andsageare 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,cornand local beans,sunflowers,wild turkey,maple syrup, cranberries and dishes such ascornbread,JohnnycakesandIndian puddingwere adopted fromNative American cuisine.

History[edit]

Main article:Cuisine of the Thirteen Colonies
TheAmerican lobster,a part of New England cuisine.

Early history[edit]

The traditional diet of theWampanoagIndians includedchestnuts,beechnuts,walnuts,beans, multi-colored corn (called "flint corn"), and varieties of squash and pumpkins.[4]Not strictly vegetarian, the traditional diet of theWabanakipeople is plant-centric and based on corn, beans, squash, sunflower seeds,sunchokesand ground cherries.[5]The Wabanaki tribal nations did makeplant milkandinfant formulafrom nuts.[6]

American colonies[edit]

In 1620, the newly arrivedPilgrimsfaced 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 preservationlikesmoking,curinganddryingthat 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,beansandcorn.[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 puddingand Wampanoag recipes likepopcorn,sagamiteandnasaump.The Wampanoag Indians also taught the Pilgrims to bake in hot ashes, andash cakes(also calledjohnny cakesor breakfastbannocks) became a staple breakfast bread. Beans were used to make stews or combined with corn to makesuccotash.[8][9]

Many of New England's earliest Puritan settlers were fromeastern Englandand brought with the traditions ofEnglish cuisinewith them. Roast duck, goose, lamb, and hams were brought to what for them was a "New World"as farmyard stock as soon as the colonies began to prosper.

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, includingclam chowder,baked beans,apple pies,baked or roast turkey,pease porridge,and steamed puddings.[2][10]

Thanksgiving[edit]

The firstThanksgivingmeal was shared by the Wampanoag and Pilgrims at Plymouth Rock. The menu would have been considerably more humble than the modernThanksgiving dinnerwhich typically includes turkey with stuffing,cranberry sauce,candiedyams,mashed potatoes andpumpkin pie.Though filled pastries were common inEnglish cuisine,the colonists did not have wheat flour or butter, so the pie would have been absent from the original Thanksgiving table. White potatoes andsweet potatoeshad not yet reached North America, and the first literary mention of cranberry sauce dates some 50 years after the first Thanksgiving meal.[4]

The original menu included "Indian corn",wild fowl, including wild turkey and waterfowl, andvenison.These are only foods mentioned by primary sources, however food historians have speculated as to what else may have been served. In addition to wild turkey, duck and goose, swan andpassenger pigeonswere plentiful.

In those times, birds were typically stuffed with onion and herbs and one 17th-century recipe for goose includes a stuffing ofchestnuts.It is likely that the meal included local seafood like clams, mussels, lobsters and eels.[4]

19th century[edit]

FullIrish breakfastwithbaked beans

Since the 1800s, New England's culinary traditions have been influenced by the arrival ofIrish Americans,Portuguese Americans,andItalian Americans.[11]Irish-style braised pickled beef was the origin ofNew England boiled dinner.[7]

"Country stores" sold homemade jams, fruit preserves andpenny candy.Common crackers are still made with the original recipe dating to 1828.[7][12]

Vegetarianismwas 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]

20th century[edit]

In the post-World War IIera,July 4 celebrationsfrequently featured steak,hot dogs,hamburgersand 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 shortcakeandblueberry pie.[7]

21st century[edit]

In the 21st century, more people in New England were eatingveganandvegetarianmeals and more restaurants were serving them.[15][16][17][18]In aBoston Globearticle 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]

Traditional foods and drinks[edit]

Beer and alcohol[edit]

Aflipcocktail made withbrandy,egg and sweetener

Drinks in the Colonial era were made with local ingredients like honey, molasses, apples,hopsand wild berries. These drinks includedapple brandy(applejack),fruit wines,rumandmead.Some of the finestrumdistilleries were located in New England prior toProhibition.[20]

The hot aleflipis a traditional drink historically made by mi xing 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 hardciderandrum.Reportedly,Ethan Allenand his men drank it before their raid ofFort Ticonderogain 1775.[22]Egg cider was made by cracking eggs into heated cider and adding a sweetener like molasses.

The cider-based beveragesyllabubwas 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 lentatree, was made by both the English and early American colonists. Thebetula lentais known for producing a fragrant sap with a unique minty flavor.John Mortimerwrote that birch beer was usually made by the poor by boiling birch sap with sugar and fermenting it with yeast.[24]

Many local breweries producelagersandales.Notable examples includeSamuel Adamsof theBoston Beer CompanyinBoston(even though the recipe for the beer does not come from New England); Sea Dog Brewing Company ofBangor;Shipyard Brewing CompanyofPortland;Smuttynose Brewing CompanyofPortsmouth, New Hampshire.Vermont-basedWoodchuck Draft Cideris 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.

Baked beans[edit]

Colonists learned to makebaked beansfrom 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 Beansand 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]

Casseroles, soups and stews[edit]

The custom of bringing one-dishcasseroles(also called hot dishes) tobarn raisingsand 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 sueyis 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 goulashamongst other names.[30]

Fruits[edit]

Concord grapepie

Blueberriesare made into jams and jellies and feature in breads and regional desserts like pies, cobblers and cakes.[7]

Wildbeach plumsare 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 grapesare 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 jellysandwiches.[7]

Until the pilgrims plantedappleseeds from Europe, the only regional apples werecrab apples.Cross-pollinationaltered 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 Blaxtonplanted 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]

Child agricultural workers picking cranberries in 1911

The first attempts at commercialcranberrygrowing were pioneered by CaptainHenry Hall,who developed the technique of covering the vines with sand to accelerate the plant's growth.[7]

Hot dogs[edit]

New England–style hot dog bunsare 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 inMainehave long sold vegetarian hot dogs, but the region is most famous for the beloved, and aptly named, “Red Snappers” - a natural-casing hotdog with a signature bright red coloration and snappy bite.[33][34]

Maple syrup[edit]

Maple syrupis a major production food item of northern New England

Maple sap is collected annually during New England's "sugaring season". The new sap is reduced and thickened to form syrup. An issue ofYankeedating 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 likecobblerandmaple custard piewere made with local sweeteners likemaple sugarinstead of sugar.[7]

Molasses and rum were common in New England cuisine, due to New England's involvement in theTriangle Tradein the 18th century.[37]Molassesfrom the Caribbean andhoneywere staple sweeteners for all but the upper class well into the 19th century.[20]

Sandwiches[edit]

Sandwiches typical of New England's cuisine include baked bean onBoston brown bread;theFluffernutterwith Fluffmarshmallow cremeandpeanut butter,usually served onWonder bread,and theMaine Italian sandwichprepared 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 rollscan optionally include fi xing s like mayo or warmed butter,clam rollsdressed withtartaror cocktail sauce on a New England–style hot dog bun, andchow meinsandwich with noodles, celery, onions, meat and sauce in a hamburger bun, fromFall River, Massachusetts.[38]

Seafood[edit]

Alobster salad rollserved with fries and pickles at a restaurant in Massachusetts.

The waters of theGulf of MaineandLong Island Soundprovide a rich variety of fish and shellfish that are a signature of the cuisine in New England.

Commercial cod fishing alongCape Anndates back as far as 1623 when salt cod was carried by merchant vessels to Africa, which returned with slaves for plantations in theCaribbeanbefore 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]

Bluefishcan be found throughoutCape CodandNantucketduring the summer months and is consumed smoked, broiled or sauteed.[7]American lobsteris usually consumed grilled, steamed, or boiled.

Breadeddeep-fried clamsare 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 clamsare sometimes called littlenecks, cherrystones orquahogsdepending 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, theclambakeis 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

Seasonings[edit]

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]

Other dishes meant as desserts often contain ingredients such asnutmeg,cinnamon,allspice,cloves,and groundgingerwhich are a legacy of trade with theCaribbean regionbeginning in the 17th century, lasting well into the 19th.

Pizza[edit]

Much of thepizzain New England isGreek pizza,owing to the strong presence of Greek immigrants andGreek Americansin 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.

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 pizzais 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. [40]

List of foods common to New England cuisine[edit]

  • Cranberry cocktail
  • Cranberry mash/crushed cranberries
  • Jellied cranberries
  • Cranberry sauce
  • Cranberry relish
  • Cranberry bread

Regional specialties[edit]

Connecticut[edit]

New Haven pizza, "apizza"

InConnecticut,Irish-Americaninfluences are common in the interior portions of the state,[51][vague]including theHartfordarea. During the 18th century the Hartford election cake was a spicy, boozy yeast-leavened cake based on a traditional English holiday cake.[52]

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 Simmonsin 1796 called for butter, sugar, raisins, eggs, wine and spices in enormous quantities.[53]Hasty puddingis sometimes found in rural communities, particularly aroundThanksgiving.[54]

Italian-inspired cuisine is dominant in the New Haven area,[55]which is known for charred thin-crustNew Haven–style pizzabaked in coal-fired ovens. The well-known whiteclampie is made with fresh clams, olive oil, fresh garlic, oregano and gratedRomano cheese.[56]

Some pizza places also offersubson Italian bread ( "grinders" ) and standard Italian fare likeeggplant rollatini,manicotti,baked zitiandchicken parmesan.[57]Well-known pizzerias includePepe's Pizza,Sally's ApizzaandModern Apizza.[58]

The cuisine ofSoutheastern Connecticutis 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,remouladesauce and coleslaw.

Shadis 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.[59]

Louis' Lunchbegan as a lunch wagon started byDanishimmigrant Louis Lassen in 1895. Their burgers are still cooked in the original antique cast-iron broiler.[60]

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 burgerand 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.[61]

Ice creamis 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 farmoffering 50 flavors of ice cream. The most popular is the "Cow Trax", a base of vanilla with peanut butter swirls and chocolate chips.[62]

Maine[edit]

wild Maine blueberries
Wild Maine blueberries are used in the official state dessert of Maine.
ployes pancakes
Buckwheat pancakes called ployes are popular in Maine.
Portland has many nationally known restaurants including the Green Elephant on Congress Street.
Lobster roll

Maineis known for itslobster rolls—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. Baked beans are very popular in Maine. Early white settlers learned to makebaked beansfrom theWabanaki.They were originally sweetened with maple syrup. TheAtlantic Triangular Tradecaused colonists to swap molasses for maple syrup. Maine cooks prefer old style bean varieties such as Yellow Eyes, Jacobs Cattle, Soldier, and Marafax.[63]Bean-hole beans were a staple at Maine lumber camps.[64]

Buckwheat pancakes calledployesare 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.

A submarine sandwich known locally as anItalian Sandwich,was reportedly first developed on the Portland waterfront and sold to road construction workers in 1899 by long-running restaurantAmato's.Many sandwich shops in Maine now sell Italian Sandwiches.[65]

Wabanakiinfluences are common in Maine, and many staple foods including beans, corn, squash, wild blueberries, maple syrup, and seafood are part of traditional Wabanaki cuisine.[66]Fiddlehead fernsare part ofWabanakicuisine and are still prized in Maine, where they are gathered in springtime.[67][68]Foraging remains popular in Maine and people also forage formushrooms,hazelnuts,acorns,elderberries,[69]dandelionsandramps.Maine is known for itsseaweedthat is used in many dishes as a seasoning and even included in snack bars.[70]

Maine has a high number ororganic farms.[71]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 Lifeby Maine residentsHelen NearingandScott Nearingcaused 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.[72]Maine is home to over 100 summerfarmers' marketsand over 30 winter farmers' markets.[73]

Northern Maineproducespotatocrops, second only toIdahoin the United States.[74]Because of this potatoes are very popular in Maine food and even an ingredient in sweets, like doughnuts and chocolate candy.Poutineis popular throughout Maine.[75]

Maine is the only state with a commercial wild blueberry industry, where growers harvested 105 million pounds in 2021.[76]Wildblueberriesare a common ingredient or garnish, andblueberry pieis 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 Oaksand it was destroyed in 1689 during a major battle of theFrench and Indian Wars.[77]

Maple syrup,maple sugar and maple candies are regularly eaten in Maine.[78]Maine grist mills grind yellow field peas to create a flour chefs use to make gluten-free and vegan foods such as mayonnaise.[79]Moxiewas America's first mass-producedsoft drinkand is the official state soft drink. Moxie is known for its strong aftertaste and is found throughout New England.[80]

Maine people consume the second most ice cream per capita in the United States,[81]and many Maine ice cream shops make and sell vegan ice creams.[82]Ice cream was first made in Maine in 1825 at the Portland home ofAsa Clappto honor a visit to the city byMarquis de Lafayette.[83]Thewhoopie pie,which is also a staple in thePhiladelphia/Pennsylvania Dutchcuisine, is the official state treat.[84]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).[85]Maine sea captain Hansen Gregory claimed to have invented thedoughnut with a hole in the centerin 1847, and there is a plaque dedicated to him in his birthplaceRockport.[86]Maine is known for varieties ranging frompotatodoughnuts[87]tovegandoughnuts.[88]Maine is the place of origin for theneedham,a dessert bar made from chocolate, coconut, andpotato.[89]Wax-wrappedsalt water taffyis a popular item sold in tourist areas, although it is originally fromNew Jersey.[84]

The city ofPortlandhas been recognized for its restaurant scene.[90]Bon Appetitmagazine recognized Portland as the "2018 Restaurant City of the Year".[91]The city has thePortland Farmers Market,founded in 1768, and the city ranks as a top city forvegansandvegetarians.[92]The Francophone part of northern Maine in the St. John Valley has a lot ofAcadianinfluences in their cuisine. A popular dish among all Acadians in this region istourtièreor meat pies. These are especially popular around Christmas time.

Massachusetts[edit]

CoastalMassachusettsis known for itsclams,haddock,and cranberries, and previouslycod.[93]Massachusetts had similar immigrant influences as the coastal regions, though historically strongEastern Europeanpopulations instilledkielbasaandpierogias common dishes.[94][95]

Named after the town ofNewton,Fig Newtonswere 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 breadwas 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 cream piecupcakes

Boston is known for,baked beans(hence the nickname "Beantown" ),bulkie rolls,and various pastries.Boston cream pieis 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 cakeor a pound cake.[96]

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 beefand 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.[97]The restaurant was also famous for creating theParker House roll,which is now popular throughout the United States.

A roast beef sandwich "three way" —mayo, barbecue sauce, and American cheese

The North Shore area is locally known for itsroast beef sandwichshops, 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.[98]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.[99]

Marshmallow Fluffwas invented inSomerville, Massachusettsand manufactured inLynn, Massachusettsthroughout the 20th century.[100]Fluffernuttersandwiches, 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.[101][102]

Common plant foods in Massachusetts are similar to those of interior northern New England, because of the landlocked, hilly terrain,[103]includingpotatoes,[104]maple syrup,[105]andwild blueberries.Dairy production is also prominent in this central and western area.[106]

New Hampshire[edit]

Tourtière

SouthernNew Hampshirecuisine is similar to that of the Boston area, featuring fish, shellfish, and local apples. As with Maine and Vermont,French-Canadiandishes are popular, includingtourtière,which is traditionally served onChristmas Eve,andpoutine.Corn chowderis also common, which is similar toclam chowderbut with corn and bacon replacing the clams.Portsmouthis known for its orange cake.[107][108]

Rhode Island[edit]

Johnnycake

Rhode Islandis known forjohnnycakes,doughboys,andclam cakes.[109]

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 Countythe batter is sweetened and made with scalded cornmeal.[110]One attempt by the Rhode Island Legislature to settle on an "authentic" recipe ended in a fistfight.[111]

They were traditionally served as aflatbreadalongsidechipped beefor baked beans, but in modern times they are usually eaten for breakfast with butter and maple syrup.[112]

According to The Society for the Propagation of the Johnnycake Tradition in Rhode Island, authentic johnnycakes must be made with whitecapflint cornhistorically grown in the region around Narrangasett Bay.[112]Stone-ground flint corn is not commercially available, but can still be found at a few historicgristmillslike thePrescott Farmmuseum inMiddletown.[111]

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 milkhas 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.[109]

Also popular in the state are clearclam chowderknown as Rhode Island clam chowder,quahogs,milkshakes(called cabinets),submarine sandwiches(called grinders),pizza strips,thechow mein sandwich,andDel's Frozen Lemonade.[113]Italian cooking is long established in the region.[113]

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[edit]

Main article:Cuisine of Vermont
Color graded Vermont maple syrup

Vermont producescheddar cheeseand 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.[114]

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 pieis a common dessert and has been combined with strawberries in late spring.

Restaurants and pubs[edit]

FriedclamsatCape Ann'sWoodman's of Essex

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). restaurant[115]

Legal Sea Foodsis a chain restaurant that began by selling fresh fish andfish and chips.The original 1950 shop was located atCambridge'sInman Square.[116]

Woodman's of Essexbegan selling homemadepotato chipsin 1914. Their signature dish offried clamswas introduced only a few years later, in 1916.[117]Theirchowderhas won prizes at the annual Essex Clamfest.[118]

Friendly'swas founded in 1935 during theGreat DepressioninSpringfield, Massachusettsas anice-creamparlor 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 Smithin 1988.[119]

At local shops along theNorth Shoreof Massachusetts, "three-way"roast beefsandwiches are often served on an onion roll and topped with mayo, barbecue sauce and white American cheese.[120]Kelly's Roast Beefclaims 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.[121]

D'Angelo's is a regional chain with locations in Connecticut, Maine, Rhode Island, New Hampshire, and Massachusetts specializing insubs(called heroes inNew Yorkand hoagies inPhiladelphia). Their first shop opened inDedham, Massachusettsin 1967. They serve foot-long lobster rolls and other sandwich varieties like steak and cheese.

Italian sandwichesare the specialty Moe's Italian Sandwiches, founded inPortsmouth, New Hampshirein 1959. Based on a family recipe, their sandwich is made withsalami,provolone,veggies, spices and olive oil.[116]Amato'sclaims to have originated the Maine Italian sandwich, made withham,American cheese,onion, sour pickles, tomatoes, black olives, green peppers and olive oil.[38]

Food and dairy industries[edit]

Fluff marshmallow creme, used to makeFluffernuttersandwiches, is made inLynn, Massachusetts.[122]Welch's,headquartered inConcord, Massachusetts,produces grape juices, jellies and jams from purpleConcord grapes.The company has been owned by theNational Grape Cooperative Associationsince 1956.[123]

Autocratis a company based inLincoln, Rhode Islandthat produces coffee and tea extracts. Theircoffee syrupsare used to makecoffee milkwhich became the official state drink of Rhode Island in 1993.[109]

TheMoxie Beverage CompanyofBedford, New Hampshire,acquired by the Coca-Cola Company in 2018, produces the Moxiesoft drink.Flavored withgentianroot extract, Moxie has been the official soft drink of Maine since May 10, 2005.[124]

Organic dairy companyStonyfield Farm,owned by the French dairy companyLactalis,is located inLondonderry, New Hampshire.[125]Ice-cream companyBen & Jerry's,purchased in 2000 by the Anglo-Dutch companyUnilever,was founded in 1978 inBurlington, Vermont.[126]

See also[edit]

References[edit]

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Further reading[edit]

  • Dojny, Brooke (1999).The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home.Harvard Common Press.ISBN1-55832-139-X.
  • Rogers, Juliette; Rogers, Barbara (2002).Eating New England: A Food Lover's Guide to Eating Locally.Countryman Press; 1st edition.ISBN0-88150-521-8.
  • Jones, Judith; Jones, Evan; Jarrett, Lauren (2001).The Book of New New England Cookery.UPNE.ISBN1-58465-131-8.
  • Stavely, Keith; Fitzgerald, Kathleen (2003).America's Founding Food: The Story of New England Cooking.University of North Carolina Press.ISBN0-8078-2894-7.
  • Bauer, Linda (2009).Recipes from Historic New England.Taylor Trade Publishing.ISBN978-1-58979-439-9.
  • Mosser, Marjorie; Roberts, Kenneth (1978).Good Maine Food.Down East Books.ISBN0-89272-038-7.
  • Stetson, Barbara Sherman (1993).The Island Cookbook.Favorite Recipes Press.ISBN0-87197-370-7.Cuisine of Rhode Island and southeastern Massachusetts, with extensive notes on local history and personal anecdotes from the author.

External links[edit]

WikibooksCookbookhas a recipe/module on

Media related toNew England cuisineat Wikimedia Commons

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