Culinary Treasures of the Northeastern United States

New England has long served as a gateway for immigrants, becoming a vibrant cultural melting pot where new food traditions are continuously woven into the region's rich culinary fabric.

The Pilgrim’s Journey

When the pilgrims first stepped onto the shores of the New World, they were introduced to a land full of strange new foods. What once puzzled them—turkeys, cranberries, and squash—has since evolved into the iconic dishes of our beloved national celebration, Thanksgiving dinner.

The Rise of Regional Flavors

In the 17th century, when Native Americans and English settlers first met along the rugged coast of New England, their shared culinary exchanges led to the creation of iconic dishes like chowders, baked bean casseroles, stews, and succotash. By the 19th century, Irish and Italian immigrants added their own flavors to the mix. The New England Boiled Dinner, for instance, showcases the lasting influence of Irish cuisine on the region's food culture.

• Boston Baked Beans
• Newport Clam Chowder
• Irish Boiled Dinner (Corned Beef)
• Lobster Stew
• Boston Cream Pie
• Brown Bread
• Anadama Bread

The Big Apple: A Bite of Everything

New York City epitomizes the American melting pot, where waves of immigrants from across the globe have shaped the city's rich culinary landscape. Jewish classics like pastrami, along with a wide range of Italian and Chinese dishes, became New York staples before influencing the broader national palate. Russian, Puerto Rican, Middle Eastern, and Greek flavors have also found their place in the city's diverse food scene, making New York a global hub of world cuisines.

• Reuben Sandwich
• New York Cheesecake

Iconic Flavors of the Northeast

In Pennsylvania, Italian immigrants introduced the now-famous Philly cheesesteak (pro tip: for authenticity, don’t skip the Cheez Whiz). Meanwhile, German-American communities created comforting dishes like chicken pot pie and regional delights such as scrapple, shoofly pie, and the beloved soft pretzel. Farther north, Vermont emerged as a powerhouse in Cheddar cheese production, rivaling the finest English farmhouse Cheddars. In New England, the classic lobster roll became a signature dish, served fresh from clam shacks all over Maine.

• Lobster Rolls
• Popovers
• Vermont Maple Float
• Vermont Apple Pie
• Shoofly Pie
• Apple Butter

For Cod's Sake

In the 17th century, the northern Atlantic waters were so teeming with cod that people could supposedly leap from boat to boat across their shimmering backs. Much like the bison of the prairies, the once-abundant cod fish population dwindled due to overfishing. While the stocks have diminished, cod (now primarily Pacific cod) remains a favorite seafood across the country. The Northeast also boasts thriving oyster, clam, and lobster industries.

• Shirley's Maine Clam Chowder
• Cod Fish Cakes
• Mom's Oyster Stew
• Boiled Lobster

Now THAT’S Italian-American!

Few groups have had as much influence on American cuisine as Italian immigrants. In the Northeast, vibrant Italian-American communities in places like New York City, Boston’s North End, and South Philadelphia have helped forge a delicious fusion of old-world traditions and new-world ingredients. Italian-American cuisine celebrates the abundance of the New World, with hearty dishes that overflow with meat, cheese, and sauce.

• Melissa's Chicken Cacciatore
• New York Style Pizza
• Eggplant Parmesan
• World's Best Lasagna

Americanizing the Restaurant

The Northeast has been a pivotal player in shaping America’s dining culture. The iconic American diner originated from the horse-drawn lunch wagons of the 1870s, while the concept of “takeout” was born in New York City’s Chinese restaurants in the 1930s. At the other end of the spectrum, New York’s Delmonico's, which first opened its doors in the 1820s, set the bar for fine dining in the United States. The restaurant’s chefs are credited with creating famous dishes like Chicken a la King, Eggs Benedict, and Lobster Newberg.

• Eggs Benedict
• Chicken a la King
• Vichyssoise

The Beautiful Swimmer

For many food lovers, Maryland is synonymous with one thing: the blue crab. Known as 'the beautiful swimmer,' this fast-moving crustacean thrives in the waters of Chesapeake Bay and stars in dishes like crab cakes and soups. Often, it’s simply seasoned with dry spices and steamed whole in beer. Local crab houses take pride in their signature spice blends, influenced by the Caribbean flavors brought by formerly enslaved people who resettled around the Bay.

• Fried Soft-Shell Crab
• Maryland Crab Cakes
• Maryland Crab Soup

More Recipes and Resources

• Chowders
• How to Create a New England Summer Feast
• Get more cooking tips