World of food and wine looks at a fascinating variety of customs and traditions in different countries across the globe, describing how the world cooks, eats, and drinks.
Food in New England
New England cuisine is strongly based on fish, seafood and dairy products.
New England traditional chowders come from the French thick soups made with fish, seafood, and vegetables. The word chaudiere is the French name for the big copper pot in which those soups were prepared, hence the name chowder.
The New England clam chowder has a lovely creamy base.
New England foods
Maple syrup, apples and cheddar cheese from Vermont.
Cranberries, cod, haddock and clams from Massachussets.
Maine lobster, boiled, broiled, steamed, stuffed or in lobster cakes or lobster Alfredo. Lobster was once so abundant that it was used as fertilizer, not food.
New Haven, Connecticut, is supposed to have seen the birth of the hamburger.
…and food events
In Connecticut, look for the Lobster Weekend at Mystic, in May, or the Oyster Festival in the city of Norwalk, on Labor Day, celebrating the history of the city’s oyster industry.
Enoy the clam festival at Yarmouth, Maine, in July.
Recipes from New England
Apple and raspberry cobbler, NH - Apple crisp, CT - Banana pancakes with maple syrup, VT - Basic apple sauce, CT - Best apple pie, CT - Blueberry cornbread, ME - Boston baked beans, MA - Coffee milkshake RI - Easy old fashioned meatloaf, MA - Election Day cake, CT - Maine lobster, ME - New England clam chowder