New England Cuisine - Sea, Stone & Maple

New England cooks from shore and field, pairing Atlantic seafood with hardy Yankee thrift. Clambakes, chowders, and baked beans reflect colonial roots and pragmatic ingenuity. Cool climates favor apples, cranberries, and maple in both savory and sweet roles. Technique is straightforward—boiling, baking, and gentle stewing—letting pristine ingredients speak. Dairy, brown bread, and root vegetables are staples, often alongside cod or haddock. The region’s diners and seafood shacks define a timeless, no-frills style. Signature dishes include New England clam chowder, lobster rolls, boiled dinner (corned beef and cabbage), johnnycakes, Boston baked beans, and Indian pudding. Don’t miss fried clams, whoopie pies, and cranberry relish when in season.