Cuisine Of New England
New England cuisine is an American cuisine which originated in the northeastern region of the United States known as New England. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions. Many of New England's earliest Puritan settlers were from eastern England, where baking foods such as pies, beans, and turkey were more common than frying as was the tradition elsewhere. Two prominent characteristic foodstuffs native to New England are maple syrup and cranberries. The standard starch is potato. Parsley and sage are common, with a few Caribbean additions like nutmeg. Due to the reliance on dairy, creams are standard. The favored cooking techniques are stewing and baking.
Read more about Cuisine Of New England: History, State Dishes and Staples, Typical Foods
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—Mason Cooley (b. 1927)
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—Mason Cooley (b. 1927)
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