New England cuisine is an American cuisine which originated in the New
England region of the United States, and traces its roots to English cuisine. It
is characterized by extensive use of seafood and dairy products, which results
from its historical reliance on its seaports and fishing industry, as well as
extensive dairy farming in inland regions. Many of New England's earliest
Puritan settlers were from eastern England, where baking foods was more common
than frying, such as pies, beans, and turkey, as was the tradition elsewhere.
Two prominent characteristic foodstuffs native to New England are maple syrup
New England Anadama Bread
— The story's origin may be confused, but this simple loaf of flour, cornmeal,
yeast, and molasses has graced New England kitchens for years. This hearty bread
is great for sandwiches, and good with any number of soups.
New England Clam Chowder
This old-fashioned authentic Cape Cod version of New England Clam Chowder is
a hearty dish for the dwellers of a harsh climate. The old recipe has been
passed down through generations without a nod to modern preferences for
Vermont Spice Cake
— Winter in Vermont means snowbound days good for baking. But you don't have to
live in Vermont to enjoy this spicy, maple-flavored cake crowned with an icy cream
cheese frosting sprinkled with chopped nuts or whole pecans.