View source for Cuisine of New England

{{Short description|Northeastern US food culture}}
{{Use mdy dates|date=February 2020}}
{{American cuisine}}
[[File:Flint corn.jpg|thumb|right|Multi-colored [[flint corn]]]]
The '''cuisine of New England''' is an [[Cuisine of the United States|American cuisine]] which originated in the [[New England]] region of the United States, and traces its roots to traditional [[English cuisine]] and [[Indigenous cuisine of the Americas|Native American cuisine]] of the [[Abenaki]], [[Narragansett people|Narragansett]], [[Niantic people|Niantic]], [[Wabanaki Confederacy|Wabanaki]], [[Wampanoag]], and other native peoples. It also includes influences from [[Irish cuisine|Irish]], [[Cuisine of Quebec|French-Canadian]], [[Italian cuisine|Italian]], and [[Portuguese cuisine|Portuguese]] cuisine, among others. It is characterized by extensive use of [[potato]]es, [[bean]]s, [[dairy product]]s and [[seafood]], resulting from its historical reliance on its seaports and [[fishing]] industry. [[Maize|Corn]], the major crop historically grown by Native American tribes in New England, continues to be grown in all New England states, primarily as [[sweet corn]] although [[flint corn]] is grown as well.<ref>{{Cite web |last=USDA |date=2008 |title=New England Agricultural Statistics - Sweet corn |url=https://www.nass.usda.gov/nh/048.SweetCorn}}{{dead link|date=June 2025|bot=medic}}{{cbignore|bot=medic}}</ref> It is traditionally used in [[hasty pudding]]s, [[cornbread]]s and [[corn chowder]]s.

Many of New England's earliest Puritan settlers were from [[eastern England]], where [[baking]] foods (for instance, [[pie]]s, [[bean]]s, and [[Turkey (food)|turkey]]) was more common than [[frying]], as was the tradition elsewhere.<ref name="books.google.com">{{Cite book |last=Fischer |first=David Hackett |url=https://books.google.com/books?id=jMNyioKp7YQC |title=Albion's Seed: Four British Folkways in America |date=1989 |publisher=Oxford University Press |isbn=978-0-19-506905-1 |pages= |language=en}}</ref>

Three prominent characteristic foodstuffs native to New England are [[maple syrup]], [[Cranberry|cranberries]] and [[Blueberry|blueberries.]] The traditional standard starch is [[potato]], 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 prominently [[Sylvester Graham]], who advocated eating bland food.<ref>{{Cite web |last=Ayrouth |first=Elie |title=Here's the weird reason graham crackers were invented |url=https://www.businessinsider.com/graham-crackers-were-invented-to-make-people-not-want-to-have-sex-2016-8 |access-date=2022-05-15 |website=[[Business Insider]] |language=en-US |archive-date=May 15, 2022 |archive-url=https://web.archive.org/web/20220515140709/https://www.businessinsider.com/graham-crackers-were-invented-to-make-people-not-want-to-have-sex-2016-8 |url-status=live }}</ref> Ground black pepper, [[parsley]], [[garlic]], and [[Common sage|sage]] are common, with a few Caribbean additions such as [[nutmeg]], 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 as [[Squash (plant)|squash]], [[corn]] and local beans, [[sunflowers]], [[wild turkey]], maple syrup, cranberries and dishes such as [[cornbread]], [[Johnnycakes]] and [[hasty pudding|Indian pudding]] were adopted from [[Indigenous cuisine of the Americas|Native American cuisine]].

==History==
{{Main|Cuisine of the Thirteen Colonies#New England|l1=Cuisine of the Thirteen Colonies}}
[[Image:Nur01521 - Flickr - NOAA Photo Library.jpg|thumb|250px|The [[American lobster]], a part of New England cuisine.]]

===Early history===
The traditional diet of the [[Wampanoag]] Indians included [[chestnuts]], [[beech]]nuts, [[walnuts]], beans, multi-colored corn (called "[[flint corn]]"), and varieties of squash and pumpkins.<ref name=smithsonian>{{cite web|url=http://www.smithsonianmag.com/ist/?next=/history/what-was-on-the-menu-at-the-first-thanksgiving-511554/|archive-url=https://web.archive.org/web/20150723152622/http://www.smithsonianmag.com/ist/?next=%2Fhistory%2Fwhat-was-on-the-menu-at-the-first-thanksgiving-511554%2F|url-status=dead|archive-date=July 23, 2015|title=Smithsonian Magazine - Smithsonian|website=[[Smithsonian (magazine)|Smithsonian]]|access-date=October 14, 2017}}</ref> Not strictly vegetarian, the traditional diet of the [[Wabanaki Confederacy|Wabanaki]] people is plant-centric and based on corn, beans, squash, sunflower seeds, [[Jerusalem artichoke|sunchokes]] and [[Physalis|groundcherries]].<ref>{{Cite web|last=Kamila|first=Avery Yale|date=2019-11-24|title=Vegan Kitchen: Tribes growing heirloom seeds for heritage, health reasons|url=https://www.pressherald.com/2019/11/24/tribes-growing-heirloom-seeds-for-heritage-health-reasons/|access-date=2020-10-14|website=[[Portland Press Herald]]|archive-date=October 18, 2020|archive-url=https://web.archive.org/web/20201018130315/https://www.pressherald.com/2019/11/24/tribes-growing-heirloom-seeds-for-heritage-health-reasons/|url-status=live}}</ref> The Wabanaki tribal nations did make [[plant milk]] and [[infant formula]] from nuts.<ref>{{Cite web|last=Kamila|first=Avery Yale|date=2020-11-08|title=Americans have been enjoying nut milk and nut butter for at least 4 centuries|url=https://www.pressherald.com/2020/11/08/vegan-kitchen-americans-have-been-enjoying-nut-milk-and-nut-butter-for-at-least-4-centuries/|access-date=2021-01-06|website=[[Portland Press Herald]]|archive-date=January 8, 2021|archive-url=https://web.archive.org/web/20210108211852/https://www.pressherald.com/2020/11/08/vegan-kitchen-americans-have-been-enjoying-nut-milk-and-nut-butter-for-at-least-4-centuries/|url-status=live}}</ref>

===American colonies===
In 1620, the newly arrived [[Pilgrims (Plymouth Colony)|Pilgrims]] faced the prospect of surviving their first winter in [[Plymouth 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 of [[food preservation]] like [[Smoking (cooking)|smoking]], [[Curing (food preservation)|curing]] and [[drying]] that helped them survive the harsh New England winter.<ref name="arc">{{cite book |title=American Regional Cuisine |date=2002 |publisher=Wiley}}</ref> They also received help from the [[Wampanoag]], who taught the newly arrived Pilgrims how to grow the staple crops of [[Squash (plant)|squash]], [[beans]] and [[maize|corn]].<ref name="arc" /> It is not known for certain what crops were grown in early colonial gardens, but later sources mention [[turnips]], [[onions]], [[carrots]], garlic and [[pumpkins]].<ref name="smithsonian" />

The Pilgrims used corn to make [[hasty pudding]] and Wampanoag recipes like [[popcorn]], ''[[sagamite]]'' and ''[[nasaump]]''. The Wampanoag Indians also taught the Pilgrims to bake in hot ashes, and [[ash cake]]s (also called [[johnny cakes]] or breakfast [[Bannock (Indigenous American food)|bannocks]]) became a staple breakfast bread. Beans were used to make stews or combined with corn to make [[succotash]].<ref>{{Cite book| publisher = Wiley Global Education| isbn = 978-1-118-80278-6| last1 = Institutes| first1 = The International Culinary Schools at The Art| last2 = Nenes| first2 = Michael F.| title = American Regional Cuisine, 3rd Edition| date = March 12, 2015}}</ref><ref name="barrows">{{cite book |last1=Bowles |first1=Ella Shannon |title=Secrets of New England Cooking |date=1947 |publisher=Barrows}}</ref>

Many of [[Massachusetts Bay Colony|Massachusetts Bay's]] earliest Puritan settlers were from [[eastern England]] and brought the traditions of [[English cuisine]] with them. Puritans typically avoided much of the food native to New England (such as oysters, lobsters, salmon, and plants like [[glasswort]] and [[Fiddlehead|fiddleheads]]) unless driven to starvation.<ref name="books.google.com" /> 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 was [[New England boiled dinner|boiled dinner]]: a meal where the meat and vegetables were boiled simultaneously in the same pot (a unique method inherited from Eastern England).<ref name="books.google.com" /> Another dish was [[pease porridge]], a meal of "boiled or baked" [[split peas]] cooked with herbs and bacon that was eaten both warm or cold.<ref name="books.google.com" /> [[Dark beer]] and [[Cider|fermented apple cider]] were often drank alongside the settlers' meals.<ref name="books.google.com" />  

An important element of the Puritan settlers inherited cooking style was the use of baking.<ref name="books.google.com" /> Brick ovens were used to bake a type of crusty brown bread out of [[cornmeal]] and [[rye]], which became known as "rye n' injun".<ref name="books.google.com" /> Another example of the use of the oven is the typical Puritan [[Thanksgiving]] meal, which featured baked turkey. Desserts enjoyed by Puritans were also baked goods, such as cakes and fruit pies.<ref name="books.google.com" />  

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, including [[baked beans]], [[Apple pie|apple pies]], pease porridge, and steamed puddings.<ref name="books.google.com" /><ref name="jones">{{cite book|last=Jones|first=Judith|title=The Book of New New England Cookery|year=2001|publisher=[[University Press of New England]]|location=Hanover, NH|page=544|url=https://books.google.com/books?id=Udx8jpF6Iz4C&q=ice%20cream%20new%20england&pg=PR6|isbn=9781584651314}}</ref>

===19th century===

[[File:Full irish breakfast.jpg|thumb|Full [[Irish breakfast]] with [[baked beans]]]]

Since the 1800s, New England's culinary traditions have been influenced by the arrival of [[Irish Americans]], [[Portuguese Americans]], and [[Italian Americans]].<ref name=dojny>{{cite book|last=Dojny|first=Brooke|title=New England Home Cooking: 350 Recipes from Town and Country, Land and Sea|year=1999|publisher=[[The Quarto Group|Harvard Common Press]]|location=Cambridge, MA|page=364|url=https://books.google.com/books?id=RrHRZbeEdfQC&q=new%20england%20cuisine%20portuguese&pg=PT383|isbn=1558327576}}</ref>

"Country stores" sold homemade jams, fruit preserves and [[penny candy]]. Common crackers are still made with the original recipe dating to 1828.<ref name=arc /><ref>{{Cite web|date=2020-07-10|title=Common Crackers {{!}} New England's Classic Cracker|url=https://newengland.com/today/food/new-england-made/common-crackers/|access-date=2021-03-22|website=New England Today|language=en-US|archive-date=November 9, 2020|archive-url=https://web.archive.org/web/20201109002824/https://newengland.com/today/food/new-england-made/common-crackers/|url-status=live}}</ref>

[[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.<ref>{{Cite web|last=Kamila|first=Avery Yale|date=2020-05-24|title=Embrace of vegetarian diets in Maine predates statehood|url=https://www.pressherald.com/2020/05/24/the-history-of-vegetarian-diets-in-maine-predates-statehood/|access-date=2020-10-14|website=[[Portland Press Herald]]|archive-date=October 17, 2020|archive-url=https://web.archive.org/web/20201017233314/https://www.pressherald.com/2020/05/24/the-history-of-vegetarian-diets-in-maine-predates-statehood/|url-status=live}}</ref><ref>{{Cite web|last=Kamila|first=Avery Yale|date=2020-03-29|title=A meat-free diet in Maine is nothing new: In the first half of the 19th-century, some Mainers promoted a vegetarian diet. One doctor wrote that it did for "the wretched invalids what the best medical treatment had utterly failed to do."|url=https://www.pressherald.com/2020/03/29/a-meat-free-diet-in-maine-is-nothing-new/|access-date=2020-10-14|website=[[Portland Press Herald]]|archive-date=August 18, 2020|archive-url=https://web.archive.org/web/20200818141608/https://www.pressherald.com/2020/03/29/a-meat-free-diet-in-maine-is-nothing-new/|url-status=live}}</ref>

===20th century===
In the post-[[World War II]] era, [[Independence Day (United States)|July 4 celebrations]] frequently featured steak, [[hot dog]]s, [[hamburger]]s 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 example [[Strawberry shortcake (dessert)|strawberry shortcake]] and [[blueberry pie]].<ref name=arc />

=== 21st century ===
In the 21st century, more people in New England were eating [[Veganism|vegan]] and [[Vegetarianism|vegetarian]] meals and more restaurants were serving them.<ref>{{Cite web |last=First |first=Devra |date=2021-07-17 |title=With more menus going meatless, could the future of dining be on course for change? |url=https://www.bostonglobe.com/2021/07/17/lifestyle/is-future-fine-dining-meat-free/ |access-date=2022-05-24 |website=[[Boston Globe]] |language=en-US |archive-date=May 24, 2022 |archive-url=https://web.archive.org/web/20220524132412/https://www.bostonglobe.com/2021/07/17/lifestyle/is-future-fine-dining-meat-free/ |url-status=live }}</ref><ref>{{Cite web |last=Berg |first=Matt |date=2022-04-26 |title=A vegan paradise in the Pioneer Valley |url=https://www.bostonglobe.com/2022/04/26/lifestyle/vegan-paradise-pioneer-valley/ |access-date=2022-05-24 |website=[[Boston Globe]] |language=en-US |archive-date=May 24, 2022 |archive-url=https://web.archive.org/web/20220524132413/https://www.bostonglobe.com/2022/04/26/lifestyle/vegan-paradise-pioneer-valley/ |url-status=live }}</ref><ref>{{Cite web |last=Kamila |first=Avery Yale |date=2021-11-28 |title=Bloom time: Vegan food options proliferate in Maine |url=https://www.pressherald.com/2021/11/28/read-all-about-it-a-boom-time-for-vegan-food-in-maine/ |access-date=2022-05-24 |website=[[Portland Press Herald]] |archive-date=May 24, 2022 |archive-url=https://web.archive.org/web/20220524132412/https://www.pressherald.com/2021/11/28/read-all-about-it-a-boom-time-for-vegan-food-in-maine/ |url-status=live }}</ref><ref>{{Cite web |last=Brewczynski |first=Stasia |date=2022-05-04 |title=Destination-Worthy Vegan Dining Around New England |url=https://boston.eater.com/23046884/best-vegan-restaurants-new-england |access-date=2022-05-24 |website=[[Eater (website)|Eater Boston]] |language=en |archive-date=May 20, 2022 |archive-url=https://web.archive.org/web/20220520132105/https://boston.eater.com/23046884/best-vegan-restaurants-new-england |url-status=live }}</ref> In a ''Boston 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.<ref>{{Cite web |last1=Bowker |first1=Brittany |last2=Noor |first2=Dharna |title=4 New England summer foods threatened by climate change - The Boston Globe |url=https://www.bostonglobe.com/2022/08/09/lifestyle/4-new-england-summer-foods-that-could-be-affected-by-climate-change/ |access-date=2022-08-09 |website=[[Boston Globe]] |language=en-US |archive-date=August 9, 2022 |archive-url=https://web.archive.org/web/20220809210524/https://www.bostonglobe.com/2022/08/09/lifestyle/4-new-england-summer-foods-that-could-be-affected-by-climate-change/ |url-status=live }}</ref>

==Traditional foods and drinks==

===Beer and alcohol===
[[File:Brandy flip in stemmed cocktail glass.jpg|thumb|A [[flip (cocktail)|flip]] cocktail made with [[brandy]], egg and sweetener]]

Drinks in the Colonial era were made with local ingredients like honey, molasses, apples, [[hops]] and wild berries. These drinks included [[apple brandy]] ([[Applejack (drink)|applejack]]), [[fruit wine]]s, [[rum]] and [[mead]].  Some of the finest [[rum]] distilleries were located in New England prior to [[Prohibition in the United States|Prohibition]].<ref name="Random House LLC"/>

The hot ale [[flip (cocktail)|flip]] 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.<ref>{{cite web |title=Hot Ale Flip |url=https://www.atlasobscura.com/foods/hot-ale-flip |website=[[Atlas Obscura]] |access-date=November 24, 2019 |archive-date=February 10, 2020 |archive-url=https://web.archive.org/web/20200210210647/https://www.atlasobscura.com/foods/hot-ale-flip |url-status=live }}</ref>

Like the flip, the Rattle-Skull was a mix of beer (in this case a dark beer like [[Porter (beer)|porter]]) and hard liquor—usually a mix of rum and brandy. The beverage is flavored with lime and garnished with [[nutmeg]].<ref name="eats">{{cite web |title=5 Colonial-Era Drinks You Should Know |url=https://drinks.seriouseats.com/2014/04/colonial-era-drinks-cocktails-rum-flip-stonefence-syllabub-rattleskull.html |website=[[Serious Eats]] |access-date=November 25, 2019 |archive-date=September 5, 2019 |archive-url=https://web.archive.org/web/20190905030235/https://drinks.seriouseats.com/2014/04/colonial-era-drinks-cocktails-rum-flip-stonefence-syllabub-rattleskull.html |url-status=live }}</ref>

The Stone Fence was a mix of hard [[cider]] and [[rum]]. Reportedly, [[Ethan Allen]] and his men drank it before their raid of [[Fort Ticonderoga]] in 1775.<ref name="eats" /> Egg cider was made by cracking eggs into heated cider and adding a sweetener like molasses.

The cider-based beverage [[syllabub]] was made with rum, cream and sweetener. Mulled cider could be made with sweetener, spices, rum and egg yolks.<ref name="net">{{cite web |title=(Really) Old-Time Cocktails of New England |url=https://newengland.com/today/food/really-old-time-cocktails-of-new-england/ |website=New England Today |date=October 30, 2018 |access-date=November 25, 2019 |archive-date=February 7, 2020 |archive-url=https://web.archive.org/web/20200207101011/https://newengland.com/today/food/really-old-time-cocktails-of-new-england/ |url-status=live }}</ref>

[[Birch beer]], made with sap from the ''[[betula lenta]]'' tree, was made by both the English and early American colonists.  The ''betula lenta'' is known for producing a fragrant sap with a unique minty flavor. [[John Mortimer (agriculturalist)|John Mortimer]] wrote that birch beer was usually made by the poor by boiling birch sap with sugar and fermenting it with yeast.<ref>{{cite web |title=Birch beer |url=https://www.atlasobscura.com/foods/birch-beer-soda |website=[[Atlas Obscura]] |access-date=November 30, 2019 |archive-date=February 10, 2020 |archive-url=https://web.archive.org/web/20200210030813/https://www.atlasobscura.com/foods/birch-beer-soda |url-status=live }}</ref>

Many local breweries produce [[lager]]s and [[ale]]s. Notable examples include [[Samuel Adams (beer)|Samuel Adams]] of the [[Boston Beer Company]] in [[Boston]] (even though the recipe for the beer does not come from New England); Sea Dog Brewing Company of [[Bangor, Maine|Bangor]]; [[Shipyard Brewing Company]] of [[Portland, Maine|Portland]]; [[Smuttynose Brewing Company]] of [[Portsmouth, New Hampshire]]; and [[Narragansett Brewing Company]] of [[Providence, Rhode Island|Providence]]. Vermont-based [[Woodchuck Draft Cider]] is a popular alcoholic [[cider]].

New England has also played a major role in the craft beer revolution, with Maine, Connecticut, Massachusetts, and Vermont having notable breweries such as [[Harpoon 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 ===
Colonists learned to make [[baked 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.<ref>{{Cite web |last=Barber |first=Matt |date=2012-02-29 |title=New Englanders keep the beans baking |url=https://www.bostonglobe.com/lifestyle/food-dining/2012/02/29/new-englanders-keep-beans-baking/BqCkghYJD9BGAfB5eekljL/story.html |access-date=2022-09-13 |website=[[Boston Globe]] |language=en-US |archive-date=August 10, 2023 |archive-url=https://web.archive.org/web/20230810230649/https://www.bostonglobe.com/lifestyle/food-dining/2012/02/29/new-englanders-keep-beans-baking/BqCkghYJD9BGAfB5eekljL/story.html |url-status=live }}</ref> Two regional styles are [[Boston baked beans|Boston 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.<ref>{{Cite web |last=Nash |first=Elias |date=2022-07-11 |title=The Subtle Difference Between Maine And Boston Baked Beans |url=https://www.tastingtable.com/923044/the-subtle-difference-between-maine-and-boston-baked-beans/ |access-date=2022-09-13 |website=TastingTable.com |language=en-US |archive-date=September 13, 2022 |archive-url=https://web.archive.org/web/20220913145820/https://www.tastingtable.com/923044/the-subtle-difference-between-maine-and-boston-baked-beans/ |url-status=live }}</ref>

=== Casseroles, soups and stews ===
The custom of bringing one-dish [[casserole]]s (also called hot dishes) to [[barn raising]]s 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.<ref>{{cite book|last=jones|first=judith|title=The Book of New New England Cookery|publisher=[[University Press of New England]]|page=415}}</ref> Seafood casseroles are made with cream sauce and bread crumb topping.<ref>{{cite book|last=Dojny|first=Brooke|title=The New England Clam Shack Cookbook|publisher=Storey|page=159}}</ref>

[[American chop suey]] is a casserole dish made with ground beef, macaroni and a seasoned tomato sauce.<ref>{{cite book |last=Mendelson |first=Anne |title=Chow Chop Suey: Food and the Chinese American Journey |date=November 29, 2016 |publisher=[[Columbia University Press]] |isbn=9780231541299 |url=https://books.google.com/books?id=YGpIDQAAQBAJ |access-date=April 4, 2020 |archive-date=February 23, 2024 |archive-url=https://web.archive.org/web/20240223214029/https://books.google.com/books?id=YGpIDQAAQBAJ |url-status=live }}</ref> Though unrelated to [[Hungarian goulash]], in other regions of the United States it may be called [[American goulash]] amongst other names.<ref>{{cite news |last1=Vargas |first1=Sally Pasley |title=Recipe: American chop suey is beloved comfort food served by families all over the country |url=https://www.bostonglobe.com/lifestyle/food-dining/2019/09/02/recipe-american-chop-suey-beloved-comfort-food-served-families-all-over-country/s42XyWI71I9sXcqSlfmBYL/story.html |access-date=December 1, 2019 |work=Boston Glove |date=September 3, 2019 |archive-date=February 12, 2020 |archive-url=https://web.archive.org/web/20200212082013/https://www.bostonglobe.com/lifestyle/food-dining/2019/09/02/recipe-american-chop-suey-beloved-comfort-food-served-families-all-over-country/s42XyWI71I9sXcqSlfmBYL/story.html |url-status=live }}</ref> <!--there are no soups or stews in this section-->

===Fruits===
[[File:Grape pie.jpg|thumb|[[Concord grape]] pie]]
[[Blueberries]] are made into jams and jellies and feature in breads and regional desserts like pies, cobblers and cakes.<ref name=arc />

Wild [[beach plum]]s 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.<ref>{{cite web |title=Beach plum jelly |url=https://www.atlasobscura.com/foods/beach-plum-jelly |website=[[Atlas Obscura]] |access-date=November 30, 2019 |archive-date=February 26, 2020 |archive-url=https://web.archive.org/web/20200226212333/https://www.atlasobscura.com/foods/beach-plum-jelly |url-status=live }}</ref>

The local purple [[concord grape]]s 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 in [[peanut butter and jelly]] sandwiches.<ref name=arc/>

Until the pilgrims planted [[apple]] seeds from Europe, the only regional apples were [[crab 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 as [[Johnny 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).<ref name="arc" /> In modern times apples are grown commercially throughout Massachusetts.<ref>{{cite web | title=Pick-Your-Own Apple Orchards | publisher=Massachusetts Department of Agricultural Resources | url=http://www.mass.gov/agr/massgrown/apple_pyo.htm | access-date=February 3, 2011 | archive-date=February 12, 2011 | archive-url=https://web.archive.org/web/20110212175200/http://www.mass.gov/agr/massgrown/apple_pyo.htm | url-status=live }}</ref>

[[File:Camille Carmo, Justine, 7 and 9 years old. The older one picks about 4 pails a day. Youngest was picking also.... - NARA - 523474.jpg|thumb|Child agricultural workers picking cranberries in 1911]]
The first attempts at commercial [[cranberry]] growing were pioneered by Captain [[Henry Hall (American revolution)|Henry Hall]], who developed the technique of covering the vines with sand to accelerate the plant's growth.<ref name=arc />

===Hot dogs===
[[New England–style hot dog bun|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 in [[Maine]] have long sold vegetarian hot dogs, but the region's most famous hot dog variation is the "Red Snapper"{{nbsp}}– a natural-casing hotdog with a signature bright red coloration and snappy bite.<ref>{{Cite web |last=Kamila |first=Avery Yale |date=2021-07-25 |title=Vegan hot dogs are nothing new in Maine |url=https://www.pressherald.com/2021/07/25/vegan-hot-dogs-are-nothing-new-in-maine/ |access-date=2022-06-19 |website=[[Portland Press Herald]] |archive-date=December 17, 2021 |archive-url=https://web.archive.org/web/20211217021457/https://www.pressherald.com/2021/07/25/vegan-hot-dogs-are-nothing-new-in-maine/ |url-status=live }}</ref><ref>{{Citation |title=Red snappers are a distinctive looking hot dog loved by many in Maine | date=June 30, 2022 |url=https://www.youtube.com/watch?v=d7IoGVtfJgY |access-date=2023-11-22 |language=en |archive-date=November 22, 2023 |archive-url=https://web.archive.org/web/20231122224506/https://www.youtube.com/watch?v=d7IoGVtfJgY |url-status=live }}</ref>

===Maple syrup===
[[File:Syrup grades large.JPG|thumb|left|[[Maple syrup]] is 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 of ''Yankee'' dating from 1939 gives some details on seasonal recipes with recipes for maple-butternut fudge, maple-sauce ice cream and "[[Maple taffy|Sugar on Snow]]".<ref>{{cite web |title=Sugar on Snow Maple Syrup on Snow Recipe |url=https://newengland.com/today/food/desserts/candy/maple-syrup-on-snow-recipe/ |website=New England Today |access-date=November 30, 2019 |archive-date=January 27, 2020 |archive-url=https://web.archive.org/web/20200127182603/https://newengland.com/today/food/desserts/candy/maple-syrup-on-snow-recipe/ |url-status=live }}</ref> 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.<ref>{{cite web |title=Sugar on Snow |url=https://www.atlasobscura.com/foods/sugar-on-snow-maple |website=[[Atlas Obscura]] |access-date=November 30, 2019 |archive-date=April 17, 2020 |archive-url=https://web.archive.org/web/20200417030127/https://www.atlasobscura.com/foods/sugar-on-snow-maple |url-status=live }}</ref>

Desserts like [[Cobbler (food)|cobbler]] and [[maple custard pie]] were made with local sweeteners like [[maple sugar]] instead of sugar.<ref name=arc />

Molasses and rum were common in New England cuisine, due to New England's involvement in the [[Triangle Trade]] in the 18th century.<ref>{{cite book | last1 = Stavely | first1 = Keith W. F. | last2 = Fitzgerald | first2 = Kathleen | title = America's Founding Food: The Story of New England Cooking: The Story of New England Cooking | publisher =[[University of North Carolina Press]] | year = 2004 | url = https://books.google.com/books?id=xGzF54OaJE4C | access-date = March 3, 2014 | isbn = 978-0807876725}}</ref> [[Molasses]] from the Caribbean and [[honey]] were staple sweeteners for all but the upper class well into the 19th century.<ref name="Random House LLC">{{cite book | last1 = Wayne | first1 = Curtis | title = And a Bottle of Rum: A History of the New World in Ten Cocktails | publisher = Random House LLC. | year = 2009 | url = https://books.google.com/books?id=TrExKFNmKFcC | access-date = March 3, 2014 | isbn = 978-0307512857}}</ref>

===Sandwiches===

Sandwiches typical of New England's cuisine include baked bean on [[Boston brown bread]]; the [[Fluffernutter]] with Fluff [[marshmallow creme]] and [[peanut butter]], usually served on [[Wonder bread]], and the [[Maine 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 roll]]s can optionally include fixings like mayo or warmed butter, [[clam roll]]s dressed with [[tartar sauce|tartar]] or cocktail sauce on a New England–style hot dog bun, and [[chow mein]] sandwich with noodles, celery, onions, meat and sauce in a hamburger bun, from [[Fall River, Massachusetts]].<ref name="swich">{{cite web |title=6 Classic New England Sandwiches |url=https://newengland.com/today/living/new-england-nostalgia/classic-new-england-sandwiches/ |website=New England Today |access-date=November 25, 2019 |archive-date=April 25, 2020 |archive-url=https://web.archive.org/web/20200425200740/https://newengland.com/today/living/new-england-nostalgia/classic-new-england-sandwiches/ |url-status=live }}</ref>

===Seafood===
[[File:Lobster salad roll.jpg|thumb|A [[Lobster roll|lobster salad roll]] served with fries and pickles at a restaurant in Massachusetts.]]
The waters of the [[Gulf of Maine]] and [[Long Island Sound]] provide a rich variety of fish and shellfish that are a signature of the cuisine in New England.

Commercial cod fishing along [[Cape Ann]] dates back as far as 1623 when salt cod was carried by merchant vessels to Africa, which returned with slaves for plantations in the [[Caribbean]] 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.<ref name="arc" />

[[Bluefish]] can be found throughout [[Cape Cod]] and [[Nantucket]] during the summer months and is consumed smoked, broiled or sauteed.<ref name="arc" /> [[American lobster]] is usually consumed grilled, steamed, or boiled.

Breaded [[Fried clams|deep-fried clams]] are popular pub fare in New England. Regional clam varieties can be soft shell or hard shell and include [[razor 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 clam|Hard-shell clams]] are sometimes called littlenecks, cherrystones or [[quahog]]s 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 preparing [[soft-shell clam]]s (also called steamers) are frying or steaming.

Adapted from the American Indians, the [[clambake]] 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.<ref name="arc" />

The official state fish are as follows:<ref>{{cite book |title=American Regional Cuisine, 3rd ed. |publisher=The International Culinary Schools At the Art Institutes}}</ref>

{| class= "wikitable sortable" style="text-align:center;"
! State
! Fish
! Shellfish
|-
|Maine
|[[Landlocked salmon]] (freshwater)
|
|-
|Massachusetts
|[[Cod]]
|
|-
|New Hampshire
|[[Striped bass]] (saltwater)<br />[[Brook trout]] (freshwater)
|
|-
|Vermont
|Brook trout<br />[[Walleye]]
|
|-
|Rhode Island
| Striped bass
|[[Quahog]]
|-
|Connecticut
|[[American shad]]
|[[Eastern oyster]]
|-
|}

===Seasonings===
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.<ref name="Random House LLC"/>

Other dishes meant as desserts often contain ingredients such as [[nutmeg]], [[cinnamon]], [[allspice]], [[cloves]],  and ground [[ginger]] which are a legacy of trade with the [[Caribbean|Caribbean region]] beginning in the 17th century, lasting well into the 19th.

===Pizza===
Much of the [[pizza]] in New England is [[Greek pizza]], owing to the strong presence of Greek immigrants and [[Greek American]]s in the food-service industry in New England. Greek pizza (as understood in New England) is typified by its chewy, bready crust similar to [[focaccia]], which is baked in shallow, round metal pan liberally coated with [[olive oil]].  Greek-style pizzerias in New England are often found under the name House of Pizza or Pizza House.<ref>{{cite web | title=Houses and Houses of Pizza | date=February 16, 2018 | url=https://www.nhpr.org/word-of-mouth/2018-02-16/houses-and-houses-of-pizza }}</ref>

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|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.
<ref name="SeriousEats">{{cite book |title=Serious Eats: A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are |last=Levine |first=Ed |year=2011 |publisher=[[Random House]] |isbn=978-0307720870 |pages=99–100 |url=https://books.google.com/books?id=E8vhbo4so_0C&q=Greek+style+pizza&pg=PA99 |access-date=February 7, 2020 |archive-date=April 20, 2023 |archive-url=https://web.archive.org/web/20230420165017/https://books.google.com/books?id=E8vhbo4so_0C&q=Greek+style+pizza&pg=PA99 |url-status=live }}</ref>

=== List of foods common to New England cuisine ===
{{Columns-list|colwidth=22em|
{{no col break|
*[[Fish as food|Fish]]
:*[[Haddock]]
:*[[Halibut]]
:*[[Scrod]]
:*[[Shad]]
:*[[Striped bass]]
:*[[Salmon (food)|Salmon]]
:*[[Trout]]
}}{{no col break|
:*[[American lobster|Lobster]]
::*[[Lobster roll]]s
}}{{no col break|
:*[[Clam]]
::*[[Clam cake]]s
::*[[Clams casino]]
::*[[Fried clam]]s
::*[[New England clam bake]]
::*[[Stuffed clam]]s }}
:*[[Crab cake]]
:*[[Mussel#As food|Mussel]]s
{{no col break|
:*[[Oyster]]s
::*Fried oysters
::*[[Oyster stew]]
::*Raw oysters on a halfshell
}}
:*[[Scallop]]s
*[[American chop suey]]<ref name=stern2>{{cite book|last=Stern|first=Jane|title=The Lexicon of Real American Food|year=2011|publisher=Globe Pequot Press|location=Guilford, CT|page=1|isbn=9780762768301|url=https://books.google.com/books?id=I5EuWU459AcC&q=%22American%20chop%20suey%22%20new%20england&pg=PT8}}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
*[[Anadama bread]]<ref>{{cite book|last=Reinhart|first=Peter|title=The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread|year=2001|publisher=[[Random House]]|location=New York|page=108|isbn=9781607741299|url=https://books.google.com/books?id=htveL1MPqYMC&q=Anadama%20bread%20new%20england&pg=PA108}}</ref>
*[[Apple cider]]
*[[Coffee milk]]<ref>{{cite book|last=Brown|first=Seth|title=Rhode Island Curiosities|year=2007|publisher=Morris Book Publishing|location=Guilford, CT|page=130|isbn=9780762743384|url=https://books.google.com/books?id=DdU9NHiX3OcC&q=%22coffee%20milk%22%20rhode%20island&pg=PA130}}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> 
*[[Corn chowder]]
{{no col break|
*[[Cranberry]]<ref>{{cite book|last=Wilson|first=David Scofield|title=Rooted in America: Foodlore of Popular Fruits and Vegetables|year=1999|publisher=[[University of Tennessee Press]]|location=Knoxville|page=[https://archive.org/details/rootedinamericaf00davi/page/66 66]|url=https://archive.org/details/rootedinamericaf00davi|url-access=registration|quote=new england cranberry recipes.}}</ref><ref>{{cite book|last=Baker|first=James W.|title=Thanksgiving: The Biography of an American Holiday|year=2009|publisher=[[University of New Hampshire Press]]|location=Lebanon, NH|page=52|url=https://books.google.com/books?id=AL6-pCFBc28C&q=new%20england%20cranberry%20recipes&pg=PA52|isbn=9781584658740}}</ref><ref>{{cite book|last=Seymour|first=Tom|title=Nuts and Berries of New England: Tips and Recipes for Gatherers from Main|year=2013|publisher=Globe Pequot Press|location=Guilford, CT|page=48|url=https://books.google.com/books?id=FfpKAQAAQBAJ&q=new%20england%20cranberry%20recipes&pg=PA48|isbn=9781493002351}}</ref>
:*Cranberry cocktail
:*Cranberry mash/crushed cranberries
:*Jellied cranberries
:*[[Cranberry sauce]]
:*Cranberry relish
:*Cranberry bread }}
*[[Milkshake|Frappes or cabinets]]<ref>{{cite book|last=Smith|first=Peter W.|title=New England Country Store Cookbook|year=2003|publisher=iUniverse|location=Lincoln, NE|page=147|url=https://books.google.com/books?id=5IEnJBtqfRsC&q=%22new%20england%22%20frappe&pg=PA147|isbn=9780595253968}}</ref>
*[[cookie|Hermits]]
*[[Ice cream]]
*[[New England boiled dinner]]
*New England Pot Roast (Yankee pot roast)<ref>{{cite web|url=http://www.pillsbury.com/recipes/new-england-pot-roast/B2F5F699-8B66-40DF-A52B-A35F214E8880?WT.mc_id=paid_search_200200_636117&WT.srch=1&esrc=11183|title=New England Pot Roast|website=Pillsbury.com|access-date=October 14, 2017|archive-date=October 15, 2017|archive-url=https://web.archive.org/web/20171015150140/https://www.pillsbury.com/recipes/new-england-pot-roast/b2f5f699-8b66-40df-a52b-a35f214e8880?wt.mc_id=paid_search_200200_636117&wt.srch=1&esrc=11183|url-status=live}}</ref><ref>{{cite web|url=http://www.bettycrocker.com/recipes/new-england-pot-roast/62e7a5db-7c08-427e-a57f-6e1adf370797|title=New England Pot Roast|website=Bettycrocker.com|access-date=October 14, 2017|archive-date=October 15, 2017|archive-url=https://web.archive.org/web/20171015150331/https://www.bettycrocker.com/recipes/new-england-pot-roast/62e7a5db-7c08-427e-a57f-6e1adf370797|url-status=live}}</ref>
*[[Parker house roll]]s
*[[Pâté chinois]]
*[[Pumpkin pie]]
*[[Hash (food)|Red flannel hash]]<ref>{{cite book|last=Bruce|first=Daniel|title=Chef Daniel Bruce Simply New England: Seasonal Recipes That Celebrate Land and Sea|year=2013|publisher=Globe Pequot Press|location=Guilford, CT|page=24|url=https://books.google.com/books?id=VQMGAgAAQBAJ&q=new%20england%20%22Red%20flannel%20hash%22&pg=PA24|isbn=9780762786688}}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
*[[Rhubarb pie]]
*[[Snickerdoodle]]s
*[[Steak bomb]]
*[[Beefsteak#Types of beefsteaks|Steak tips]]
*[[Tourtière]]
}}

==Regional specialties==

===Connecticut===
[[File:Sally'sPizza.jpg|thumb|New Haven pizza, "apizza"]]

In [[Connecticut]], [[Irish American|Irish-American]] influences are common in the interior portions of the state,<ref>{{Cite book|last=Woodward|first=Walter W.|url=https://books.google.com/books?id=6zzQDwAAQBAJ&q=%22irish+americans%22|title=Creating Connecticut: Critical Moments That Shaped a Great State|date=2020-05-01|publisher=Rowman & Littlefield|isbn=978-1-4930-4703-1|language=en}}</ref> {{Vague|date=February 2021}} including the [[Hartford, Connecticut|Hartford]] area. During the 18th century the Hartford election cake was a spicy, boozy yeast-leavened cake based on a traditional English holiday cake.<ref>{{Cite book|last=Byrn|first=Anne|url=https://books.google.com/books?id=hTR9DAAAQBAJ&q=hartford+election+cake&pg=PA37|title=American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes|date=2016-09-06|publisher=Rodale|isbn=978-1-62336-543-1|pages=37|language=en}}</ref>

During the [[Cuisine of the Thirteen Colonies|colonial era]], elections were celebrated with a drink and a huge celebration cake large enough to feed the entire community, and the recipe as given by [[Amelia Simmons]] in 1796 called for butter, sugar, raisins, eggs, wine and spices in enormous quantities.<ref>{{cite web |title=Hartford Election Cake |url=https://www.atlasobscura.com/foods/hartford-election-cake |website=[[Atlas Obscura]] |access-date=November 30, 2019 |archive-date=February 14, 2020 |archive-url=https://web.archive.org/web/20200214095006/https://www.atlasobscura.com/foods/hartford-election-cake |url-status=live }}</ref> [[Hasty pudding]] is sometimes found in rural communities, particularly around [[Thanksgiving]].<ref name="ichord">{{cite book|last=Frances Ichord|first=Loretta|title=Hasty Pudding, Johnnycakes, and Other Good Stuff: Cooking in Colonial America|year=1998|publisher=Millbrook Press|location=Minneapolis|url=https://books.google.com/books?id=uCRdqi4lvK8C&q=new%20england%20hasty%20pudding&pg=PP1|isbn=9780761303695}}</ref>

Italian-inspired cuisine is dominant in the New Haven area,<ref>{{cite book|last=Burgan|first=Michael|title=Connecticut|year=2011|publisher=Marshall Cavendish Benchmark|page=[https://archive.org/details/connecticut0000burg_b1y8/page/16 16]|url=https://archive.org/details/connecticut0000burg_b1y8|url-access=registration|quote=connecticut fishing industry.|isbn=9781608700479}}</ref> which is known for charred thin-crust [[New Haven-style pizza|New Haven–style pizza]] baked in coal-fired ovens. The well-known white [[clam]] pie is made with fresh clams, olive oil, fresh garlic, oregano and grated [[Romano cheese]].<ref>{{cite news |title=CT Has 5 of America's 101 Best Pizzas |url=https://www.nbcconnecticut.com/news/local/CT-Has-5-of-Americas-101-Best-Pizzas-228755131.html |access-date=November 26, 2019 |publisher=[[WVIT]] |archive-date=December 14, 2018 |archive-url=https://web.archive.org/web/20181214042803/https://www.nbcconnecticut.com/news/local/CT-Has-5-of-Americas-101-Best-Pizzas-228755131.html |url-status=live }}</ref>

Some pizza places also offer [[Submarine sandwich|subs]] on Italian bread ("grinders") and standard Italian fare like [[eggplant rollatini]], [[manicotti]], [[baked ziti]] and [[chicken parmesan]].<ref>{{cite news |title=The towering trinity of New Haven pizza |url=https://www.houstonchronicle.com/life/food/article/The-towering-trinity-of-New-Haven-pizza-11294537.php |access-date=November 26, 2019 |publisher=[[Houston Chronicle]] |archive-date=February 10, 2020 |archive-url=https://web.archive.org/web/20200210013350/https://www.houstonchronicle.com/life/food/article/The-towering-trinity-of-New-Haven-pizza-11294537.php |url-status=live }}</ref> Well-known pizzerias include [[Pepe's Pizza]], [[Sally's Apizza]] and [[Modern Apizza]].<ref>{{cite web |title=The Best Things to Eat and Drink in Connecticut |url=https://www.thedailymeal.com/best-food-drink-connecticut |website=[[The Daily Meal]] |date=December 20, 2018 |access-date=November 26, 2019 |archive-date=October 30, 2019 |archive-url=https://web.archive.org/web/20191030222957/https://www.thedailymeal.com/best-food-drink-connecticut |url-status=live }}</ref>

The cuisine of [[Southeastern 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.<ref>{{cite web |title=Shad Bake |url=https://www.atlasobscura.com/foods/shad-bake-connecticut |website=[[Atlas Obscura]] |access-date=November 26, 2019 |archive-date=February 14, 2020 |archive-url=https://web.archive.org/web/20200214002028/https://www.atlasobscura.com/foods/shad-bake-connecticut |url-status=live }}</ref>

[[Louis' Lunch]] began as a lunch wagon started by [[Demographics of Denmark|Danish]] immigrant Louis Lassen in 1895. Their burgers are still cooked in the original antique cast-iron broiler.<ref name="Raichlen">{{cite book|last=Raichlen|first=Steven|title=BBQ USA: 425 Fiery Recipes from All Across America|year=2003|publisher=Workman Publishing Company|location=New York|page=[https://archive.org/details/stevenraichlensb0000raic/page/336 336]|url=https://archive.org/details/stevenraichlensb0000raic|url-access=registration|quote=louis' lunch.|isbn=9780761120155}}</ref>

A local specialty of [[Meriden, 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 the [[butter 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.<ref>{{cite web |title=Steamed Cheeseburger For a juicier burger, steam it like a vegetable |url=https://www.atlasobscura.com/foods/steamed-cheeseburger-connecticut |website=[[Atlas Obscura]] |access-date=November 30, 2019 |archive-date=August 5, 2019 |archive-url=https://web.archive.org/web/20190805221224/https://www.atlasobscura.com/foods/steamed-cheeseburger-connecticut |url-status=live }}</ref>

[[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-old [[dairy 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.<ref>{{cite web |title=Constitution State Staples: Connecticut's Most-Classic Dishes |url=https://www.foodnetwork.com/restaurants/packages/best-food-in-america/photos/what-to-eat-connecticut |website=[[Food Network]] |access-date=November 26, 2019 |archive-date=January 1, 2020 |archive-url=https://web.archive.org/web/20200101053710/https://www.foodnetwork.com/restaurants/packages/best-food-in-america/photos/what-to-eat-connecticut |url-status=live }}</ref>

===Maine===
[[File:Wild Maine Blueberries.jpg|alt=wild Maine blueberries|thumb|Wild Maine blueberries are used in the official state dessert of Maine.]]
[[File:Ployes.jpg|alt=ployes pancakes|thumb|Buckwheat pancakes called ployes are popular in Maine.]]
[[File:Green Elephant (44027828385).jpg|thumb|Portland has many nationally known restaurants including the Green Elephant on Congress Street.]]
[[File:Cousins Maine Lobster Roll.jpg|thumb|Lobster roll]]

[[Maine]] is known for two sandwiches, the [[lobster 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 the [[Maine Italian sandwich]]—a [[submarine sandwich]].<ref>{{Cite web |last=Lovell |first=John |date=2022-07-21 |title=Ode to the Amato's Maine Italian Sandwich |url=https://newengland.com/today/living/new-england-environment/italian-sandwich-amatos/ |access-date=2022-10-15 |website=New England Today |language=en-US |archive-date=October 15, 2022 |archive-url=https://web.archive.org/web/20221015132904/https://newengland.com/today/living/new-england-environment/italian-sandwich-amatos/ |url-status=live }}</ref> Baked beans are very popular in Maine. Early white settlers learned to make [[baked beans]] from the [[Wabanaki Confederacy|Wabanaki]]. They were originally sweetened with maple syrup. The [[Atlantic triangular trade|Atlantic 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.<ref>{{Cite web |last1=S |last2=Oliver |first2=y |last3=Buds |first3=Taste |date=2020-02-04 |title=Maine baked beans come with a side of history |url=http://bangordailynews.com/2020/02/04/homestead/forget-boston-baked-beans-mainers-prefer-their-baked-beans-steeped-in-history/ |access-date=2022-05-12 |website=[[Bangor Daily News]] |language=en-US |archive-date=March 24, 2022 |archive-url=https://web.archive.org/web/20220324161154/https://bangordailynews.com/2020/02/04/homestead/forget-boston-baked-beans-mainers-prefer-their-baked-beans-steeped-in-history/ |url-status=live }}</ref> Bean-hole beans were a staple at Maine lumber camps.<ref>{{Cite web |title=History of Bean-Hole Beans - Maine Folklife Center - University of Maine |url=https://umaine.edu/folklife/history-of-bean-hole-beans/ |access-date=2022-05-12 |website=Maine Folklife Center |language=en-US |archive-date=August 10, 2023 |archive-url=https://web.archive.org/web/20230810230357/https://umaine.edu/folklife/history-of-bean-hole-beans/ |url-status=live }}</ref>

Buckwheat pancakes called [[ploye]]s 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 or [[cretons]], ployes can vary in taste. This staple is popular with vegans and is often eaten with [[baked beans]].

[[Wabanaki Confederacy|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.<ref>{{Cite web |title=Traditional Foods |url=http://www.wabanaki.com/wabanaki_new/Traditional_Foods.html |access-date=2022-06-18 |website=www.wabanaki.com |archive-date=July 3, 2022 |archive-url=https://web.archive.org/web/20220703053611/http://wabanaki.com/wabanaki_new/Traditional_Foods.html |url-status=dead }}</ref> [[Fiddlehead ferns]] are part of [[Wabanaki Confederacy|Wabanaki]] cuisine and are still prized in Maine, where they are gathered in springtime.<ref>{{cite book |last=Kent |first=Crystal Ward |url=https://books.google.com/books?id=rwF3CQAAQBAJ&pg=PT33 |title=Harvest Maine: Autumn Traditions & Fall Flavors |date=July 29, 2014 |isbn=9781625849632}}</ref><ref>{{cite book |last=Strobel |first=Christoph |url=https://books.google.com/books?id=LE_VDwAAQBAJ&pg=PA47 |title=Native Americans of New England |date=March 26, 2020 |isbn=9781440866111}}</ref> Foraging remains popular in Maine and people also forage for [[Edible mushroom|mushrooms]], [[hazelnut]]s, [[acorn]]s, [[Sambucus|elderberries]],<ref>{{Cite web |last=Schipani |first=Sam |date=2021-09-14 |title=What you can forage for in the fall in Maine |url=http://bangordailynews.com/2021/09/14/homestead/heres-what-you-can-forage-for-in-the-fall-in-maine/ |access-date=2022-05-18 |website=[[Bangor Daily News]] |language=en-US |archive-date=August 18, 2022 |archive-url=https://web.archive.org/web/20220818080454/https://www.bangordailynews.com/2021/09/14/homestead/heres-what-you-can-forage-for-in-the-fall-in-maine/ |url-status=live }}</ref> [[Taraxacum|dandelions]] and [[Allium tricoccum|ramps]]. Maine is known for its [[Edible seaweed|seaweed]] that is used in many dishes as a seasoning and even included in snack bars.<ref>{{Cite web |date=2022-04-19 |title=Seaweed Week is returning to Maine |url=https://www.newscentermaine.com/article/news/local/207/grab-some-kelp-get-ready-to-celebrate-seaweed-week-coming-to-maine-ocean-life/97-c8f7ddb1-a84e-4c22-8503-ad9bd0a2c80e |access-date=2022-05-18 |website=newscentermaine.com |language=en-US |archive-date=May 13, 2022 |archive-url=https://web.archive.org/web/20220513082304/https://www.newscentermaine.com/article/news/local/207/grab-some-kelp-get-ready-to-celebrate-seaweed-week-coming-to-maine-ocean-life/97-c8f7ddb1-a84e-4c22-8503-ad9bd0a2c80e |url-status=live }}</ref>

Maine has a high number or [[Organic farming|organic farms]].<ref>{{Cite web |date=2020-12-20 |title=Maine ranks 2nd in the US for organic farms per capita |url=https://www.newscentermaine.com/article/news/local/as-seen-on-tv/maine-ranks-2nd-in-the-us-for-number-of-organic-farms-per-population/97-b063b4d3-13fe-4c78-8488-3eec09d5dfb0 |access-date=2022-05-12 |website=newscentermaine.com |language=en-US |archive-date=January 28, 2022 |archive-url=https://web.archive.org/web/20220128120950/https://www.newscentermaine.com/article/news/local/as-seen-on-tv/maine-ranks-2nd-in-the-us-for-number-of-organic-farms-per-population/97-b063b4d3-13fe-4c78-8488-3eec09d5dfb0 |url-status=live }}</ref> Maine is home to the [[Maine Organic Farmers and Gardeners Association]], founded in 1971 and is the oldest organic farming organization in the country. The 1970 book ''[[Living the Good Life]]'' by Maine residents [[Helen Nearing]] and [[Scott 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.<ref>{{Cite web |title=The Good Life: The movement that changed Maine |url=http://external.bangordailynews.com/projects/2014/04/goodlife |access-date=2022-05-12 |website=[[Bangor Daily News]] |archive-date=May 31, 2020 |archive-url=https://web.archive.org/web/20200531000050/http://external.bangordailynews.com/projects/2014/04/goodlife/ |url-status=live }}</ref> Maine is home to over 100 summer [[farmers' market]]s and over 30 winter farmers' markets.<ref>{{Cite web |last=Weston |first=Sutherland |title=Frequently Asked Questions |url=https://mainefarmersmarkets.org/about-mffm/frequently-asked-questions/ |access-date=2022-08-17 |website=Maine Federation of Farmers' Markets |language=en |archive-date=August 17, 2022 |archive-url=https://web.archive.org/web/20220817141411/https://mainefarmersmarkets.org/about-mffm/frequently-asked-questions/ |url-status=live }}</ref>

[[Aroostook County|Northern Maine]] produces [[potato]] crops, second only to [[Idaho]] in the United States.<ref name="hathaway">{{cite book|last=Hathaway|first=Margaret|title=Food Lovers' Guide to Maine|year=2011|publisher=Morris Book Publishing|location=Guilford, CT|page=308|url=https://books.google.com/books?id=hICFQnmk1x4C&q=maine%20potatoes&pg=PA308|isbn=9780762770168}}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> 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.<ref>{{Cite web |last=Callaghan |first=Adam H. |date=2014-12-02 |title=Essential Guide to Poutine in Maine, Winter 2015 |url=https://maine.eater.com/maps/where-to-eat-poutine-in-maine-map-portland |access-date=2022-06-18 |website=[[Eater (website)|Eater Maine]] |language=en |archive-date=July 2, 2022 |archive-url=https://web.archive.org/web/20220702150551/https://maine.eater.com/maps/where-to-eat-poutine-in-maine-map-portland |url-status=live }}</ref>

Maine is the only state with a commercial wild blueberry industry, where growers harvested 105 million pounds in 2021.<ref>{{Cite web |agency=[[Associated Press]] |date=2022-05-10 |title=USDA says Maine blueberry growers had a big 2021 |url=http://bangordailynews.com/2022/05/10/business/usda-says-maine-blueberry-growers-had-a-big-2021/ |access-date=2022-05-12 |website=[[Bangor Daily News]] |language=en-US |archive-date=May 12, 2022 |archive-url=https://web.archive.org/web/20220512202849/https://bangordailynews.com/2022/05/10/business/usda-says-maine-blueberry-growers-had-a-big-2021/ |url-status=live }}</ref> Wild [[Blueberry|blueberries]] are a common ingredient or garnish, and [[blueberry 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 in [[Portland, Maine|Portland]]. Brackett's orchard was near the current [[Deering Oaks]] and it was destroyed in 1689 during a major battle of the [[French and Indian Wars]].<ref>{{Cite web |title=Maine's Apple Heritage |url=https://www.portlandlandmarks.org/blog/2020/10/13/maines-apple-heritage |access-date=2022-06-18 |website=Greater Portland Landmarks |language=en-US |archive-date=September 28, 2022 |archive-url=https://web.archive.org/web/20220928224959/https://www.portlandlandmarks.org/blog/2020/10/13/maines-apple-heritage |url-status=live }}</ref>

[[Maple syrup]], maple sugar and maple candies are regularly eaten in Maine.<ref>{{Cite web |date=2022-03-10 |title='The Maine Question' explores Maine maple syrup - UMaine News - University of Maine |url=https://umaine.edu/news/blog/2022/03/10/the-maine-question-explores-maine-maple-syrup/ |access-date=2022-05-12 |website=UMaine News |language=en-US |archive-date=March 30, 2022 |archive-url=https://web.archive.org/web/20220330074436/https://umaine.edu/news/blog/2022/03/10/the-maine-question-explores-maine-maple-syrup/ |url-status=live }}</ref> Maine grist mills grind yellow field peas to create a flour chefs use to make gluten-free and vegan foods such as mayonnaise.<ref>{{Cite web |last=Kamila |first=Avery Yale |date=2019-08-18 |title=Blueberries and potatoes, naturally, but are yellow field peas also a viable crop for Maine? |url=https://www.pressherald.com/2019/08/18/yes-to-blueberries-and-potatoes-but-are-yellow-field-peas-also-a-viable-crop-for-maine/ |access-date=2022-06-13 |website=[[Portland Press Herald]] |archive-date=May 27, 2022 |archive-url=https://web.archive.org/web/20220527000725/https://www.pressherald.com/2019/08/18/yes-to-blueberries-and-potatoes-but-are-yellow-field-peas-also-a-viable-crop-for-maine/ |url-status=live }}</ref> [[Moxie]] was America's first mass-produced [[soft drink]] and is the official state soft drink. Moxie is known for its strong aftertaste and is found throughout New England.<ref name="baumer">{{cite book |last=Baumer |first=Jim |url=https://books.google.com/books?id=2IEYAwAAQBAJ&q=moxie%20soft%20drink&pg=PT2 |title=Moxie: Maine in a Bottle |year=2011 |publisher=Down East Books |isbn=9781608930494}}</ref>

Mainers consume the second most ice cream per capita in the United States,<ref>{{Cite web |title=This State Is More Obsessed With Ice Cream Than All the Rest |url=https://www.yahoo.com/lifestyle/this-state-has-more-ice-cream-shops-per-capita-126113708816.html |access-date=2022-06-13 |website=www.yahoo.com |date=August 11, 2015 |language=en-US |archive-date=June 13, 2022 |archive-url=https://web.archive.org/web/20220613203857/https://www.yahoo.com/lifestyle/this-state-has-more-ice-cream-shops-per-capita-126113708816.html |url-status=live }}</ref> and many Maine ice cream shops make and sell vegan ice creams.<ref>{{Cite web |last=Kamila |first=Avery Yale |date=2021-07-11 |title=Vegan ice cream is easy to find in Maine |url=https://www.pressherald.com/2021/07/11/vegan-ice-cream-is-easy-to-find-in-maine/ |access-date=2022-06-13 |website=[[Portland Press Herald]] |archive-date=June 13, 2022 |archive-url=https://web.archive.org/web/20220613203749/https://www.pressherald.com/2021/07/11/vegan-ice-cream-is-easy-to-find-in-maine/ |url-status=live }}</ref> Ice cream was first made in Maine in 1825 at the Portland home of [[Asa Clapp (merchant)|Asa Clapp]] to honor a visit to the city by [[Gilbert du Motier, Marquis de Lafayette|Marquis de Lafayette]].<ref>{{Cite web |title=When Lafayette Came to Portland |url=http://www.ahgp.org/maine/lafayette-came-to-portland.html |access-date=2022-06-19 |website=www.ahgp.org |archive-date=November 11, 2022 |archive-url=https://web.archive.org/web/20221111005227/http://www.ahgp.org/maine/lafayette-came-to-portland.html |url-status=live }}</ref> The [[whoopie pie]], which is also a staple in the [[Cuisine of Philadelphia|Philadelphia]]/[[Cuisine of the Pennsylvania Dutch|Pennsylvania Dutch]] cuisine, is the official state treat.<ref name="fodors">{{cite book|last=Fordor's|url=https://books.google.com/books?id=N_RGbheqlPsC&q=new%20england%20salt%20water%20taffy&pg=PT54|title=Fodor's New England|publisher=Random House LLC|year=2012|isbn=9780876371831}}</ref> 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).<ref>{{Cite web |last=McLeod |first=Jaime |date=2012-06-18 |title=Whoopie Pies - An American Original! |url=https://www.farmersalmanac.com/whoopie-15640 |access-date=2022-05-12 |website=Farmers' Almanac |language=en-US |archive-date=May 21, 2022 |archive-url=https://web.archive.org/web/20220521185041/https://www.farmersalmanac.com/whoopie-15640 |url-status=live }}</ref> Maine sea captain Hansen Gregory claimed to have invented the [[Doughnut#Origins|doughnut with a hole in the center]] in 1847, and there is a plaque dedicated to him in his birthplace [[Rockport, Maine|Rockport.]]<ref>{{Cite web |date=2014-05-22 |title=The Maine Ship Captain Who Invented the Modern Donut |url=https://www.newenglandhistoricalsociety.com/maine-ship-captain-invented-modern-donut/ |access-date=2022-05-12 |website=New England Historical Society |language=en-US |archive-date=June 3, 2022 |archive-url=https://web.archive.org/web/20220603011421/https://www.newenglandhistoricalsociety.com/maine-ship-captain-invented-modern-donut/ |url-status=live }}</ref> Maine is known for varieties ranging from [[potato]] doughnuts<ref>{{Cite web |date=2021-11-30 |title=Old-Fashioned Maine Potato Doughnuts |url=https://newengland.com/today/food/breakfast-brunch/donuts/maine-potato-doughnuts/ |access-date=2022-05-12 |website=New England Today |language=en-US |archive-date=August 20, 2022 |archive-url=https://web.archive.org/web/20220820014139/https://newengland.com/today/food/breakfast-brunch/donuts/maine-potato-doughnuts/ |url-status=live }}</ref> to [[Veganism|vegan]] doughnuts.<ref>{{Cite web |last=Kamila |first=Avery Yale |date=2019-09-29 |title=Vegan Kitchen: First we had gourmet doughnuts. Now vegan doughnuts get the star treatment |url=https://www.pressherald.com/2019/09/29/enjoy-maines-uptick-in-vegan-gourmet-doughnuts-youre-welcome/ |access-date=2022-05-12 |website=[[Portland Press Herald]] |archive-date=August 10, 2022 |archive-url=https://web.archive.org/web/20220810021841/https://www.pressherald.com/2019/09/29/enjoy-maines-uptick-in-vegan-gourmet-doughnuts-youre-welcome/ |url-status=live }}</ref> Maine is the place of origin for the [[needham (food)|needham]], a dessert bar made from chocolate, coconut, and [[potato]].<ref name="cs">[https://www.csmonitor.com/1986/1024/uham.html As Maine as Lobster] {{Webarchive|url=https://web.archive.org/web/20190807122128/https://www.csmonitor.com/1986/1024/uham.html |date=August 7, 2019 }}. ''[[The Christian Science Monitor]]'', October 24, 1986.</ref>  Wax-wrapped [[salt water taffy]] is a popular item sold in tourist areas, although it is originally from [[New Jersey]].<ref name="fodors" />

The city of [[Portland, Maine|Portland]] has been recognized for its restaurant scene.<ref>{{cite web|title=America's Foodiest Small Town|url=http://www.bonappetit.com/magazine/2009/10/americas_foodiest_small_town_2009|url-status=dead|archive-url=https://archive.today/20130827003451/http://www.bonappetit.com/magazine/2009/10/americas_foodiest_small_town_2009|archive-date=August 27, 2013|access-date=October 14, 2017|website=[[Bon Appétit]]}}</ref> ''Bon Appetit'' magazine recognized Portland as the "2018 Restaurant City of the Year".<ref>{{cite web|title=Portland, Maine, Is the 2018 Restaurant City of the Year|url=https://www.bonappetit.com/story/portland-maine-city-of-the-year-2018|website=[[Bon Appétit]]|date=August 7, 2018|access-date=July 14, 2021|archive-date=September 20, 2018|archive-url=https://web.archive.org/web/20180920201234/https://www.bonappetit.com/story/portland-maine-city-of-the-year-2018|url-status=live}}</ref> The city has the [[Portland Farmers' Market (Maine)|Portland Farmers Market]], founded in 1768, and the city ranks as a top city for [[Veganism|vegans]] and [[Vegetarianism|vegetarians]].<ref>{{Cite web|last=Kamila|first=Avery Yale|date=2020-07-19|title=Mirror, mirror on the wall, who's the veganist city of all? Our very own Portland ranks high in national vegan surveys of all sorts.|url=https://www.pressherald.com/2020/07/19/mirror-mirror-on-the-wall-who-is-the-veganist-city-of-all/|access-date=2020-10-15|website=[[Portland Press Herald]]|archive-date=November 17, 2020|archive-url=https://web.archive.org/web/20201117012957/https://www.pressherald.com/2020/07/19/mirror-mirror-on-the-wall-who-is-the-veganist-city-of-all/|url-status=live}}</ref> The Francophone part of northern Maine in the St. John Valley has a lot of [[Acadian]] influences in their cuisine. A popular dish among all Acadians in this region is ''[[tourtière]]'' or meat pies. These are especially popular around Christmas time.

===Massachusetts===
Coastal [[Massachusetts]] is known for its [[clam]]s, [[haddock]], and cranberries, and previously [[Cod (food)|cod]].<ref name=djony2>{{cite book|last=Djony|first=Brooke|title=The New England Clam Shack Cookbook|year=2008|publisher=Storey Publishing|isbn=9781603420266|url=https://books.google.com/books?id=xmMaQcY2ovEC&q=massachusetts%20haddock%20clams&pg=PP13}}</ref> Massachusetts had similar immigrant influences as the coastal regions, though historically strong [[Eastern European]] populations instilled [[kielbasa]] and [[pierogi]] as common dishes.<ref>{{citation |title=Polish Food in the Pioneer Valley: Golumbkis, pierogis, kielbasa — Oh My |publisher=Daily Hampshire Gazette |date=March 30, 2007 |url=http://www.russelnod.com/2009/07/02/polish-food-in-the-pioneer-valley-golumbkis-pierogis-kielbasa-oh-my/ |access-date=February 3, 2011 |archive-date=June 7, 2017 |archive-url=https://web.archive.org/web/20170607004601/http://www.russelnod.com/2009/07/02/polish-food-in-the-pioneer-valley-golumbkis-pierogis-kielbasa-oh-my/ |url-status=dead }}</ref><ref>{{cite web | title=Through the City, To These Fields: Eastern European Immigration | author=Woll, Kris | publisher=Pocumtuck Valley Memorial Association | url=http://www.americancenturies.mass.edu/classroom/curriculum_12th/unit3/lesson3/bkgdessay.html | access-date=February 3, 2011 | archive-date=September 3, 2011 | archive-url=https://web.archive.org/web/20110903221847/http://www.americancenturies.mass.edu/classroom/curriculum_12th/unit3/lesson3/bkgdessay.html | url-status=live }}</ref>

Named after the town of [[Newton, Massachusetts|Newton]], [[Fig Newtons]] were first made in 1891 using a machine invented by James Mitchell to fill cookie dough with fig jam. The small round [[Necco Wafers]], made with the first American candy machine, similarly originated in [[Cambridge, Massachusetts|Cambridge]]. [[Graham bread]] was first made in 19th-century Massachusetts by [[Sylvester Graham]]. [[Tollhouse cookies]], the original chocolate chip cookie and official state cookie of Massachusetts were created in 1930 at the Toll House Inn, located in [[Whitman, Massachusetts|Whitman]].<ref name=arc/>

[[File:Boston Cream pie cupcakes, June 2009.jpg|thumb|[[Boston cream pie]] cupcakes]]
Boston is known for [[baked beans]] (hence the nickname "Beantown"), [[bulkie roll]]s, 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 a [[sponge cake]] or a pound cake.<ref>{{cite web |title=History of Boston Cream Pie {{!}} A Pie in Cake's Clothing |url=https://newengland.com/today/food/desserts/pies-pastries/boston-cream-pie/ |website=New England Today |access-date=November 25, 2019 |archive-date=November 12, 2019 |archive-url=https://web.archive.org/web/20191112152021/https://newengland.com/today/food/desserts/pies-pastries/boston-cream-pie/ |url-status=live }}</ref>

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, and [[soft-shell crab]]. Other meat dishes included [[chicken fricassee]], [[Potted meat|potted pigeons]], [[corned beef]] and baked beans with pork. Sides included corn, rice, macaroni, potatoes, asparagus, green peas, radishes and fried [[bananas]]. Sweet pastry and puddings were also served such as [[Indian pudding]], [[custard]], apple pie, [[rhubarb pie]], [[Washington pie]], [[Charlotte Russe]], and [[blancmange]].<ref>{{cite book |last1=O'Connell |first1=James C. |title=Dining Out in Boston: A Culinary History |publisher=[[University Press of New England]] |page=40}}</ref> The restaurant was also famous for creating the [[Parker House roll]], which is now popular throughout the United States.
[[File:Roastbeef NewEngland Boston.jpg|thumb|A roast beef sandwich "three way"—mayo, barbecue sauce, and American cheese]]
The North Shore area is locally known for its [[roast 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.<ref>{{Cite web|title=The North Shore Roast Beef Sandwich: a Scientific Study|url=https://www.edibleboston.com/blog/2019/5/14/the-north-shore-roast-beef-sandwich-a-scientific-study|access-date=2021-03-15|website=Edible Boston|date=May 14, 2019 |language=en-US|archive-date=March 24, 2021|archive-url=https://web.archive.org/web/20210324210545/https://www.edibleboston.com/blog/2019/5/14/the-north-shore-roast-beef-sandwich-a-scientific-study|url-status=live}}</ref> 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.<ref>{{cite web|url=https://digboston.com/newbridge-cafe/|title=NEWBRIDGE CAFE|date=March 23, 2016|website=[[DigBoston]]|access-date=October 14, 2017|archive-date=October 15, 2017|archive-url=https://web.archive.org/web/20171015044858/https://digboston.com/newbridge-cafe/|url-status=live}}</ref>

[[Marshmallow creme|Marshmallow Fluff]] was invented in [[Somerville, Massachusetts]] and manufactured in [[Lynn, Massachusetts]] throughout the 20th century.<ref>{{Cite web|last=Filloon|first=Whitney|date=2017-02-09|title=The Sweet, Gooey History of Marshmallow Fluff|url=https://www.eater.com/2017/2/9/14551084/marshmallow-fluff-history|access-date=2021-03-15|website=Eater|language=en|archive-date=January 26, 2021|archive-url=https://web.archive.org/web/20210126013417/https://www.eater.com/2017/2/9/14551084/marshmallow-fluff-history|url-status=live}}</ref> [[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.<ref>{{cite web|url=http://margotspizza.com/what-is-bar-pizza/|title=What is bar pizza? – Margot's Pizza|date=April 12, 2014|website=Margotspizza.com|access-date=October 14, 2017|archive-date=November 19, 2017|archive-url=https://web.archive.org/web/20171119082454/http://margotspizza.com/what-is-bar-pizza/|url-status=live}}</ref><ref>{{cite web|url=http://www.pizzatoday.com/departments/in-the-kitchen/pretty-fly-for-a-bar-pie/|title=Pretty Fly for a Bar Pie - Pizza Today|website=Pizzatoday.com|access-date=October 14, 2017|archive-date=July 4, 2017|archive-url=https://web.archive.org/web/20170704074619/http://www.pizzatoday.com/departments/in-the-kitchen/pretty-fly-for-a-bar-pie/|url-status=live}}</ref>

Common plant foods in Massachusetts are similar to those of interior northern New England, because of the landlocked, hilly terrain,<ref>{{cite web | title= Massachusetts Elevation (Topographic) Data (2005) | publisher= Massachusetts Office of Geographic Information | url= http://www.mass.gov/mgis/elev_2005.htm | access-date= February 3, 2011 | archive-date= January 17, 2011 | archive-url= https://web.archive.org/web/20110117102315/http://www.mass.gov/mgis/elev_2005.htm | url-status= live }}</ref> including [[potato]]es,<ref>{{cite web | title= Massachusetts Potato Farm Search | publisher= Community Involved in Sustaining Agriculture | url= http://www.farmfresh.org/food/food.php?food=45&show=40&sortby=closeness&zip=01375 | access-date= February 3, 2011 | archive-date= October 15, 2017 | archive-url= https://web.archive.org/web/20171015095048/http://www.farmfresh.org/food/food.php?food=45&show=40&sortby=closeness&zip=01375 | url-status= dead }}</ref> [[maple syrup]],<ref>{{cite web | title=Map of Sugarhouse Locations | publisher=Massachusetts Maple Producers Association | url=http://www.massmaple.org/map.php | access-date=February 3, 2011 | archive-url=https://web.archive.org/web/20110129005418/http://www.massmaple.org/map.php | archive-date=January 29, 2011 | url-status=dead }}</ref> and [[Lowbush Blueberry|wild blueberries]]. Dairy production is also prominent in this central and western area.<ref>{{citation |title=Dairy Task Force Report to the Legislature |publisher=Massachusetts Dairy Task Force |date=November 9, 2007 |page=23 |url=http://www.mass.gov/agr/dairy/docs/DTF_Report_to_the_Legislature.pdf |access-date=February 3, 2011 |archive-date=March 1, 2010 |archive-url=https://web.archive.org/web/20100301122610/http://www.mass.gov/agr/dairy/docs/DTF_Report_to_the_Legislature.pdf |url-status=live }}</ref>

===New Hampshire===
[[File:Tourtiere Fin.jpg|thumb|''Tourtière'']]
Southern [[New 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, including ''[[tourtière]]'', which is traditionally served on [[Christmas Eve]], and [[poutine]]. [[Corn chowder]] is also common, which is similar to [[clam chowder]] but with corn and bacon replacing the clams. [[Portsmouth, New Hampshire|Portsmouth]] is known for its orange cake.<ref>Donovan, Mary; Hatrak, Amy; Mills, Francis; and Shull, Elizabeth. (1975). ''The Thirteen Colonies Cookbook''. Montclair, NJ: Montclair Historical Society. ''(Note: Cites St. John's Parish Cookbook as source of the recipe -- if you can verify/cite, please do).''</ref><ref name="olver">{{cite web |work=[[The Food Timeline]] |first=Lynne |last=Olver |author-link=Lynne Olver |year=2013 |title=Traditional state foods & recipes |url=http://usiweb.usi.edu/Spring2008/educ214-1/16/somefoods.htm |access-date=October 7, 2013 |url-status=dead |archive-url=https://archive.today/20131008013424/http://usiweb.usi.edu/Spring2008/educ214-1/16/somefoods.htm |archive-date=October 8, 2013 }}</ref>

===Rhode Island===
[[File:Johnnycakes.jpg|thumb|Johnnycake]]
[[Rhode Island]] is known for [[johnnycake]]s, [[Fried dough|doughboys]], and [[clam cakes]].<ref name=lukas/>

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 of [[Narragansett Bay]], johnnycakes are made with cold milk and a little butter, but around [[South County, Rhode Island|South County]] the batter is sweetened and made with scalded cornmeal.<ref>{{cite news|title=All about johnnycakes|url=https://www.heraldtribune.com/article/LK/20100127/News/605200766/SH|work=Herald-Tribune|date=January 27, 2010|access-date=December 1, 2019|archive-date=June 6, 2020|archive-url=https://web.archive.org/web/20200606235010/https://www.heraldtribune.com/article/LK/20100127/News/605200766/SH|url-status=dead}}</ref> One attempt by the Rhode Island Legislature to settle on an "authentic" recipe ended in a fistfight.<ref name="miller">{{cite news |last=Miller |first=Bryan |title=Johnnycake is Traditional and Controversial in Rhode Island |url=https://www.nytimes.com/1981/07/15/garden/johnnycake-is-traditional-and-controversal-in-rhode-island.html |date=July 15, 1981 |access-date=December 1, 2019 |archive-date=February 15, 2020 |archive-url=https://web.archive.org/web/20200215213419/https://www.nytimes.com/1981/07/15/garden/johnnycake-is-traditional-and-controversal-in-rhode-island.html |url-status=live }}</ref>

They were traditionally served as a [[flatbread]] alongside [[chipped beef]] or baked beans, but in modern times they are usually eaten for breakfast with butter and maple syrup.<ref name="sentinel">{{cite news|title=Keeping the Johnnycake Tradition |url=https://www.sun-sentinel.com/news/fl-xpm-1988-10-26-8803030081-story.html|work=[[Sun Sentinel]]|date=October 26, 1988}}</ref>

According to The Society for the Propagation of the Johnnycake Tradition in Rhode Island, authentic johnnycakes must be made with whitecap [[flint corn]] historically grown in the region around Narrangasett Bay.<ref name="sentinel" /> Stone-ground flint corn is not commercially available, but can still be found at a few historic [[gristmills]] like the [[Prescott Farm]] museum in [[Middletown, Rhode Island|Middletown]].<ref name="miller" />

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 by [[Autocrat, LLC|Autocrat]].<ref name=lukas/>

Also popular in the state are clear [[clam chowder]] known as Rhode Island clam chowder, [[quahog]]s, [[milkshake]]s (called cabinets), [[submarine sandwich]]es (called grinders), [[pizza strips]], the [[chow mein sandwich]], and [[Del's Frozen Lemonade]].<ref name=beaulieu>{{cite book|last=Beaulieu|first=Linda|title=The Providence & Rhode Island Cookbook, 2nd: Big Recipes from the Smallest State|year=2012|publisher=Globe Pequot Press|location=Guilford, CT|page=63|isbn=9780762781423|url=https://books.google.com/books?id=wTelnDD5IBUC&q=New%20York%20System%20wiener&pg=PA63}}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> Italian cooking is long established in the region.<ref name=beaulieu />

In Rhode Island and other parts of New England with a large Portuguese American population, Portuguese foods are common, including ''[[linguiça]]'', [[chorizo|''chouriço'']], ''[[caldo verde]]'', [[malasada|''malasadas'']], and [[Portuguese sweet bread]].

===Vermont===
{{Main|Cuisine of Vermont}}
Vermont produces [[cheddar cheese]] and other dairy products. Small cheesemakers recognized for producing hand-crafted cheddar cheeses include the [[Crowley Cheese Factory]] [[Grafton Village Cheese Company]], and [[Shelburne Farms]].<ref name=arc/>

The Vermonter sandwich is made with [[Lunch meat|cold 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.<ref name=bg2014>{{cite news |last1=Reid |first1=Adam |title=Recipes for three spectacular New England sandwiches |url=https://www.bostonglobe.com/magazine/2014/06/07/recipes-for-three-spectacular-new-england-sandwiches/H5RGB1TJBusLsSQFRbiq4H/story.html |access-date=November 30, 2019 |work=[[Boston Globe]] |date=June 8, 2014 |archive-date=February 3, 2020 |archive-url=https://web.archive.org/web/20200203222911/https://www.bostonglobe.com/magazine/2014/06/07/recipes-for-three-spectacular-new-england-sandwiches/H5RGB1TJBusLsSQFRbiq4H/story.html |url-status=live }}</ref>

It is known in and outside of New England for its [[maple syrup]]. Maple syrup is used as an ingredient in some Vermont dishes, including [[baked beans]]. [[Rhubarb pie]] is a common dessert and has been combined with strawberries in late spring.

==Restaurants and pubs==
[[File:Fried clams Woodman's of Essex, Massachusetts.jpg|thumb|Fried [[clams]] at [[Cape Ann]]'s [[Woodman's of Essex]]]]

The oldest continuously operating restaurant in the United States is the [[Union 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).<ref name=kerr>{{cite book|last=Kerr|first=Jean|title=Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport|year=2007|publisher=The Globe Pequot Press|location=Guilford, CT|page=14|url=https://books.google.com/books?id=1dI5S3modXsC&q=union%20oyster%20house&pg=PA14|isbn=9780762741373}}{{Dead link|date=December 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>

[[Legal Sea Food]]s is a chain restaurant that began by selling fresh fish and [[fish and chips]]. The original 1950 shop was located at [[Cambridge, Massachusetts|Cambridge]]'s [[Inman Square]].<ref name=thrillist>{{cite web |title=11 New England Chains the Entire Country Needs |url=https://www.thrillist.com/eat/nation/best-new-england-chain-restaurants |website=[[Thrillist]] |date=May 2, 2019 |access-date=November 25, 2019 |archive-date=February 6, 2020 |archive-url=https://web.archive.org/web/20200206003734/https://www.thrillist.com/eat/nation/best-new-england-chain-restaurants |url-status=live }}</ref>

[[Woodman's of Essex]] began selling homemade [[potato chip]]s in 1914. Their signature dish of [[fried clams]] was introduced only a few years later, in 1916.<ref>{{cite news |title=Woodman's of Essex celebrates 100th anniversary |url=https://www.bostonherald.com/2014/05/21/woodmans-of-essex-celebrates-100th-anniversary/ |access-date=November 25, 2019 |work=[[Boston Herald]] |archive-date=February 4, 2020 |archive-url=https://web.archive.org/web/20200204020401/https://www.bostonherald.com/2014/05/21/woodmans-of-essex-celebrates-100th-anniversary/ |url-status=live }}</ref> Their [[Clam chowder|chowder]] has won prizes at the annual Essex Clamfest.<ref>{{cite news |title=Essex chowders take prizes |url=https://www.gloucestertimes.com/news/local_news/essex-chowders-take-prizes/article_bc4868c4-2431-5926-bbd2-dffb247003c7.html |access-date=November 25, 2019 |work=[[Gloucester Daily Times]] |archive-date=November 5, 2019 |archive-url=https://web.archive.org/web/20191105042320/https://www.gloucestertimes.com/news/local_news/essex-chowders-take-prizes/article_bc4868c4-2431-5926-bbd2-dffb247003c7.html |url-status=live }}</ref>

[[Friendly's]] was founded in 1935 during the [[Great Depression]] in [[Springfield, Massachusetts]] as an [[Ice cream|ice-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 to [[Wilbraham, Massachusetts|Wilbraham]]. It only becomes a full-service chain restaurant after being acquired by [[Donald N. Smith|Donald Smith]] in 1988.<ref>{{cite news |title=Friendly Timeline |url=https://www.bostonglobe.com/magazine/2013/08/24/friendly-timeline-plus-scoop-fribble-history/0V27XFAC9SWBKgXOxTMdAM/story.html |access-date=November 25, 2019 |work=[[Boston Globe]] |archive-date=February 7, 2020 |archive-url=https://web.archive.org/web/20200207065702/https://www.bostonglobe.com/magazine/2013/08/24/friendly-timeline-plus-scoop-fribble-history/0V27XFAC9SWBKgXOxTMdAM/story.html |url-status=live }}</ref>

At local shops along the [[North Shore (Massachusetts)|North 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.<ref>{{cite news |title=Head North of Boston for a Roast Beef Sandwich Road Trip |url=https://boston.eater.com/maps/best-roast-beef-boston-north-shore |access-date=November 25, 2019 |work=Eater |archive-date=April 1, 2020 |archive-url=https://web.archive.org/web/20200401074629/https://boston.eater.com/maps/best-roast-beef-boston-north-shore |url-status=live }}</ref> [[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.<ref>{{cite news |title=Where's the Beef? The North Shore, where they're fighting over the No. 1 sandwich |url=https://www.bostonglobe.com/metro/2019/05/29/where-beef-the-north-shore-where-they-fighting-over-number-one-sandwich/tYvG5rKud79n4CU6pvf0dK/story.html |access-date=November 25, 2019 |archive-date=May 30, 2019 |archive-url=https://web.archive.org/web/20190530093820/https://www.bostonglobe.com/metro/2019/05/29/where-beef-the-north-shore-where-they-fighting-over-number-one-sandwich/tYvG5rKud79n4CU6pvf0dK/story.html |url-status=live }}</ref>

D'Angelo's is a regional chain with locations in Connecticut, Maine, Rhode Island, New Hampshire, and Massachusetts specializing in [[submarine sandwiches|subs]] (called heroes in [[New York City|New York]] and hoagies in [[Philadelphia]]). Their first shop opened in [[Dedham, Massachusetts]] in 1967. They serve foot-long lobster rolls and other sandwich varieties like steak and cheese.

[[Italian sandwich]]es are the specialty of Moe's Italian Sandwiches, founded in [[Portsmouth, New Hampshire]] in 1959. Based on a family recipe, their sandwich is made with [[salami]], [[provolone]], veggies, spices and olive oil.<ref name="thrillist" /> [[Amato's]] claims to have originated the Maine Italian sandwich, made with [[ham]], [[American cheese]], onion, sour pickles, tomatoes, black olives, green peppers and olive oil.<ref name="swich" />

==Food and dairy industries==
Fluff marshmallow creme, used to make [[Fluffernutter]] sandwiches, is made in [[Lynn, Massachusetts]].<ref>{{cite web |title=Sandwiches that define New England |url=http://archive.boston.com/travel/explorene/galleries/sandwiches?pg=2 |website=[[Boston Globe]] |access-date=November 30, 2019 |archive-date=February 7, 2020 |archive-url=https://web.archive.org/web/20200207065801/http://archive.boston.com/travel/explorene/galleries/sandwiches?pg=2 |url-status=live }}</ref> [[Welch's]], headquartered in [[Concord, Massachusetts]], produces grape juices, jellies and jams from purple [[Concord grapes]]. The company has been owned by the [[National Grape Cooperative Association]] since 1956.<ref>{{cite news |last1=Hays |first1=Constance L. |title=BUSINESS; How Too Much Purple Could Mean Less Green |url=https://www.nytimes.com/1999/04/18/business/business-how-too-much-purple-could-mean-less-green.html |access-date=November 30, 2019 |work=[[The New York Times]] |date=April 18, 1999 |archive-date=May 30, 2022 |archive-url=https://web.archive.org/web/20220530125052/https://www.nytimes.com/1999/04/18/business/business-how-too-much-purple-could-mean-less-green.html |url-status=live }}</ref>

[[Autocrat, LLC|Autocrat]] is a company based in [[Lincoln, Rhode Island]] that produces coffee and tea extracts. Their [[coffee syrup]]s are used to make [[coffee milk]] which became the official state drink of Rhode Island in 1993.<ref name=lukas>{{cite news |last1=Lukas |first1=Paul |title=The Big Flavors Of Little Rhode Island |url=https://www.nytimes.com/2002/11/13/dining/the-big-flavors-of-little-rhode-island.html |access-date=November 30, 2019 |work=[[The New York Times]] |date=November 13, 2002 |archive-date=November 17, 2020 |archive-url=https://web.archive.org/web/20201117183736/https://www.nytimes.com/2002/11/13/dining/the-big-flavors-of-little-rhode-island.html |url-status=live }}</ref>

The [[Moxie Beverage Company]] of [[Bedford, New Hampshire]], acquired by the Coca-Cola Company in 2018, produces the Moxie [[soft drink]]. Flavored with [[Gentiana|gentian]] root extract, Moxie has been the official soft drink of Maine since May 10, 2005.<ref>{{cite news |last1=Whittle |first1=Patrick |title=Coca-Cola acquires Moxie, a soda brand that is beloved in Maine |url=https://www.usatoday.com/story/money/food/2018/08/28/coca-cola-acquires-moxie-soda-brand-beloved-maine/1123348002/ |access-date=November 30, 2019 |work=[[USA Today]] |date=August 28, 2018 |archive-date=August 28, 2018 |archive-url=https://web.archive.org/web/20180828201256/https://www.usatoday.com/story/money/food/2018/08/28/coca-cola-acquires-moxie-soda-brand-beloved-maine/1123348002/ |url-status=live }}</ref>

Organic dairy company [[Stonyfield Farm]], owned by the French dairy company [[Lactalis]], is located in [[Londonderry, New Hampshire]].<ref>{{cite news |title=France's Danone to sell Stonyfield to Lactalis for $875 million |url=https://www.reuters.com/article/us-danone-stonyfield-idUSKBN19O0FU |access-date=November 30, 2019 |work=[[Reuters]] |date=July 3, 2017 |archive-date=October 21, 2017 |archive-url=https://web.archive.org/web/20171021220358/https://www.reuters.com/article/us-danone-stonyfield-idUSKBN19O0FU |url-status=live }}</ref> Ice-cream company [[Ben & Jerry's]], purchased in 2000 by the Anglo-Dutch company [[Unilever]], was founded in 1978 in [[Burlington, Vermont]].<ref>{{cite magazine |title=Ben & Jerry's Sells Out |url=https://www.wired.com/2000/04/ben-jerrys-sells-out/ |access-date=November 30, 2019 |magazine=[[Wired (magazine)|Wired]] |date=April 12, 2000 |archive-date=February 10, 2020 |archive-url=https://web.archive.org/web/20200210011429/https://www.wired.com/2000/04/ben-jerrys-sells-out/ |url-status=live }}</ref>

==See also==
{{Portal|New England|Food}}
* [[American cuisine]]

==References==
{{Reflist}}

==Further reading==
*{{cite book
 |last = Dojny
 |first = Brooke
 |year = 1999
 |title = The New England Cookbook: 350 Recipes from Town and Country, Land and Sea, Hearth and Home
 |publisher =[[The Quarto Group|Harvard Common Press]]
 |isbn = 1-55832-139-X
}}
*{{cite book
 |last1 = Rogers
 |first1 = Juliette
 |last2 = Rogers | first2= Barbara
 |year = 2002
 |title = Eating New England: A Food Lover's Guide to Eating Locally
 |publisher = Countryman Press; 1st edition
 |isbn = 0-88150-521-8
}}
*{{cite book
 |last1 = Jones
 |first1 = Judith
 |last2 = Jones | first2= Evan| last3= Jarrett | first3= Lauren
 |year = 2001
 |title = The Book of New New England Cookery
 |publisher = UPNE
 |isbn = 1-58465-131-8
}}
*{{cite book
 |last1 = Stavely
 |first1 = Keith
 |last2 = Fitzgerald | first2 = Kathleen
 |year = 2003
 |title = America's Founding Food: The Story of New England Cooking
 |publisher =[[University of North Carolina Press]]
 |isbn = 0-8078-2894-7
}}
*{{cite book
 |last = Bauer
 |first = Linda
 |year = 2009
 |title = Recipes from Historic New England
 |publisher = Taylor Trade Publishing
 |isbn = 978-1-58979-439-9
}}
*{{cite book
 |last1 = Mosser
 |first1 = Marjorie
 |first2 = Kenneth
 |last2 = Roberts
 |year = 1978
 |title = Good Maine Food
 |publisher = Down East Books
 |isbn = 0-89272-038-7
 |url-access = registration
 |url = https://archive.org/details/goodmainefood00moss
 }}
*{{cite book
 |last = Stetson
 |first = Barbara Sherman
 |year = 1993
 |title = The Island Cookbook
 |publisher = Favorite Recipes Press
 |isbn = 0-87197-370-7
}}  Cuisine of Rhode Island and southeastern Massachusetts, with extensive notes on local history and personal anecdotes from the author.

==External links==
{{Cookbook}}
{{Commons category-inline|New England cuisine}}

{{Cuisine of New England}}
{{New England}}
{{Cuisine of the United States}}
{{Cuisines}}
{{Authority control}}

[[Category:Cuisine of New England| ]]