Northeast Cuisine 

The North Atlantic seaboard and the New England states are essentially an ethnic melting pot. Besides the Northern European culinary influences of its inhabitants, whalers and clipper ships out of Mystic and Nantucket sailed to and from the Far East and South Pacific with ginger, curries, coffee, teas and a variety of spices. Caribbean rum and molasses, raisins and even bananas made Boston and New York harbors fascinating proving grounds for new ingredients and methods of cooking.

Combine all that with the ingenuity of frontier living and Native American traditions, and what developed was both idiosyncratic specialties like Joe Froggers or Johnnycakes as well as staples we take completely for granted today such as many of our jams, soups and sausages.

For over a century, the pre-industrial colonies sustained a rural life that changed very little. The kitchen was the biggest and most important room of the house. Cooking on the hearth brought the delicious aroma of roasts, clam chowder, fresh bread, hot cider and more.

New England winters were harsh. The Native Americans were knowledgeable in growing and preparing food, and they were generous in sharing with the settlers. As a result, wild leek, cranberries, plums, rosehips, and fiddlehead ferns appeared on colonial tables.

Preserving, curing and smoking were critical skills. Salt cod and corned beef were eaten all winter. Pickles and dried fruits, vegetables and beans augmented winter diets and provided crucial nutrients. The root cellar entered popular American culture as the cool, dry repository of rich foods that would carry families through the cold season.

Americans developed a taste for some unusual combinations that have become hallmarks of our heritage too – succotash made of lima beans and corn, and baked beans made with molasses.

Turkey, found in abundance in the woods became our traditional Thanksgiving meal because Native Americans found them easy to capture. Today, this versatile poultry is still served as holiday fare, and has even become an everyday meat.

New York developed the egg cream. Vermont became known for honey and maple syrup. Fudge, the clambake, Delmonico steaks, lobster Newburg, toll-house cookies and the Waldorf salad were born in the Northeast. Hot dogs, pretzels, sauerkraut and apple butter were also popularized. It’s amazing that after hundreds of years, so many of this region’s dishes remain intact and still loved.

In our modern times, one new tend – slow cooking – is growing in our northeast region where eating what’s in season is once again gaining momentum. Farmer’s markets are cropping up everywhere and we still make family events of picking strawberries in Spring, and apples in the Fall.