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 and cranberries.
— This is an old New England favorite.
Easy Kummelweck Rolls
Election Cake — This is an old-fashioned Connecticut specialty. Allow plenty of time when you make it.
Hancock Gourmet's Maine Lobster Dip — This is a Maine lobster dip or spread that can be served either cold or warm.
Kummelweck Rolls — A great upstate New York caraway encrusted hard roll.
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 low-fat fare
New England Scones
Philadelphia Sticky Buns — This is the famous bun of the Quaker City.
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.