Cuisine of New England

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Cuisine of New England refers to the distinctive culinary traditions and practices that originated from the New England region of the United States. It is characterized by a heavy emphasis on seafood and dairy; a result of its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions.

History

The cuisine of New England was influenced in the early days by English cuisine, from the colonial period onwards. The region's cold winters and short growing season led to a reliance on preserved foods and high-calorie items that could provide the energy needed to get through the harsh winters.

Ingredients

Seafood is a staple of the New England diet. The region is known for its clams, haddock, lobster, and scallops. Dairy also plays an important role, with many dishes containing heavy cream, cheese, and butter.

Dishes

Some of the most iconic dishes from the New England cuisine include Clam Chowder, a thick soup filled with clams, potatoes, and onions; Lobster Roll, a sandwich filled with lobster meat; and Boston Baked Beans, traditionally cooked with molasses and salt pork.

Desserts

New England is famous for its desserts, particularly its pies. Apple Pie, made with local apples, and Pumpkin Pie, made from a recipe brought over by the Pilgrims, are two of the most popular.

Beverages

Apple Cider is a traditional New England beverage, made from locally grown apples. It is often served hot with a cinnamon stick in the fall and winter.

See Also

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Contributors: Prab R. Tumpati, MD