Rhode Island and Vermont. It is characterized by its rich historical significance, serene coastal and pastoral beauty, and hearty cuisine.

Seafood is perhaps the most prominent component of New England cuisine. All of the states in this region, with the exception of Vermont, have coastlines along the Atlantic Ocean. Thus, a multitude of fish and shellfish are stewed, baked, grilled, roasted, or fried into a wide variety of delicacies. Highlights include:

Maine lobster

or Halibut

o Salmon

Clam soup

or Vapors

or fried clams

mussels

scallops

o Clam Bake

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or Haddock

There is also an abundance of farmland in New England, and as such, dairy products are another main specialty of the region. Some foodies have attributed New Englanders’ talent for making cheese to the fact that they remain close to their European heritage. Vermont, in particular, is well known for its excellent cheeses, especially cheddar.

When it comes to fruit, blueberries are the crop of choice in New England. There are countless ways to use these tart little berries, with the most popular being blueberry bread, blueberry jelly, and of course, blueberry cocktail. Apples, cranberries, strawberries, and rhubarb are baked into pies, tarts, and chips in many New England kitchens. Although the Concord grape, a dark bluish-purple grape popular in juices and jellies, is named for the town in Massachusetts where it was first grown, Washington produces the largest volume.

Other tasty staples native to the New England states include:

Boston Baked Beans and Boston Cream Pie (Massachusetts)

o Potatoes (Northern Maine)

Corn chowder (New Hampshire)

Quahog (Rhode Island)

o Maple Syrup (Vermont)

o Hamburgers (supposedly invented in New Haven, Connecticut)

Delicious and healthy New England cuisine evolved from our nation’s settlers and therefore retains an air of simplicity. However, it helps to read a good New England cookbook to master the techniques that will extract the most flavor and potential from each recipe.