Editing American cuisine (section)

====New England====
{{Main|Cuisine of New England}}
[[File:Quail 07 bg 041506.jpg|thumb|New England [[clam chowder]]]]
[[New England]] cuisine traces its roots to [[English cuisine]] and the [[Indigenous cuisine of the Americas|Native American cuisine]] of the [[Abenaki]], [[Narragansett people|Narragansett]], [[Niantic people|Niantic]], [[Wabanaki Confederacy|Wabanaki]], [[Wampanoag]], and other native peoples. It also includes influences from [[French cuisine|French]], [[Italian cuisine|Italian]], and [[Portuguese cuisine|Portuguese]] cuisine, among others. It is characterized by the extensive use of [[potato]]es, [[bean]]s, [[dairy product]]s and [[seafood]]. [[Corn]], historically the main crop grown by [[Native Americans in the United States|Native American]] tribes in New England, continues to be grown in all New England states.<ref>{{Cite web |last=USDA |date=2008 |title=New England Agricultural Statistics – Sweet corn |url=https://www.nass.usda.gov/nh/048.SweetCorn}}</ref><ref>{{Cite news |last=Wells |first=Pete |date=November 22, 2021 |title=A Thanksgiving History Lesson in a Handful of Corn |language=en-US |work=The New York Times |url=https://www.nytimes.com/2021/11/22/dining/native-americans-thanksgiving-corn.html |access-date=May 24, 2022 |issn=0362-4331 |archive-date=May 23, 2022 |archive-url=https://web.archive.org/web/20220523201011/https://www.nytimes.com/2021/11/22/dining/native-americans-thanksgiving-corn.html |url-status=live }}</ref> It is traditionally used in [[hasty pudding]], [[cornbread]] and [[corn chowder]]. Three prominent foodstuffs native to New England are [[maple syrup]], [[cranberries]] and [[Blueberry|blueberries.]] [[Maine]] is the only state with a commercial wild blueberry industry, with 105 million pounds harvested in 2021.<ref>{{Cite web |agency=Associated Press |date=May 10, 2022 |title=USDA says Maine blueberry growers had a big 2021 |url=http://bangordailynews.com/2022/05/10/business/usda-says-maine-blueberry-growers-had-a-big-2021/ |access-date=May 12, 2022 |website=Bangor Daily News |language=en-US |archive-date=May 11, 2022 |archive-url=https://web.archive.org/web/20220511131014/https://bangordailynews.com/2022/05/10/business/usda-says-maine-blueberry-growers-had-a-big-2021/ |url-status=live }}</ref>

Initial European colonists came from [[East Anglia]] in [[England]]. East Anglian cookery included dishes like suet puddings, soda breads, and a few shellfish delicacies, and would have been quite simple in contrast to the dishes prepared in contemporary [[London]]. Most of this cuisine was one-pot cookery, which developed into such dishes as [[succotash]], [[chowder]], [[baked beans]], and others.<ref>{{Harvcolnb|Danforth|Feierabend|Chassman|1998|p=13}}</ref>

The most popular starches in New England cuisine include [[potato]]es and [[cornmeal]], and a few native breads like [[Anadama bread]], [[johnnycake]]s, [[bulkie roll]]s, [[Parker House roll]]s, [[popover]]s, [[ploye]]s, and [[Brown bread|New England brown bread]]. Because of the influence of New Englander health reformers, the most well known of whom is [[Sylvester Graham]], this region is fairly conservative with its spices, but typical spices include [[nutmeg]], [[ginger]], [[cinnamon]], [[clove]]s, and [[allspice]], especially in desserts, and for savory foods, [[thyme]], [[black pepper]], [[sea salt]], and [[Salvia officinalis|sage]]. Typical condiments include [[maple syrup]], grown from the native [[sugar maple]], [[molasses]], and [[cranberry sauce]].

The fruits of the region include the ''[[Vitis labrusca]]'' grapes used in [[grape juice]] made by companies such as [[Welch's]], along with [[Fruit preserves|jelly]], [[Kosher wine]] by companies like [[Mogen David]] and [[Manischewitz]] along with other wineries that make higher quality wines. Though not anywhere near as productive a region as the top three apple-producing regions, apples have been a staple of New England foodways since at least the 1640s, and it is here that a very high amount of heirloom varieties are found, many of them gaining renewed interest as part of locavore movements and the re-emergence of cider as a beverage of choice. [[Apple]]s from New England would include varieties imported from their earliest in Europe and a few natives, like [[Baldwin (apple)|Baldwin]], Lady, Mother, Pomme Grise, Porter, [[Roxbury Russet]], [[Rhode Island Greening]], [[Sops of Wine]], Hightop Sweet, Peck's Pleasant, Titus Pippin, Westfield-Seek-No-Further, and [[Duchess of Oldenburg (apple)|Duchess of Oldenburg]]. [[Beach plum]]s a small native species with fruits the size of a pinball, are sought after in summer to make into a jam. [[Cranberries]] are another fruit indigenous to the region, often collected in autumn in huge flooded bogs. Thereafter they are juiced so they can be drunk fresh for breakfast, or dried and incorporated into salads and quickbreads.<ref>{{Harvcolnb|Danforth|Feierabend|Chassman|1998|pp=24–26}}</ref>

Winter squashes like pumpkin and butternut squashes have been a staple for generations owing to their ability to keep for long periods over icy New England winters and being an excellent source of beta carotene; in summer, they are replaced with pattypan and zucchini, the latter brought to the region by immigrants from Southern Italy a century ago. Blueberries are a very common summertime treat owing to them being an important crop, and find their way into [[muffin]]s, [[pie]]s and [[pancake]]s.

Historically New England and the other original 13 colonies were major producers of hard cider and the only reason why this changed were that immigrants from Western and Central Europe preferred beer, especially lagers, to apple based alcohol. In more recent years cider has made a roaring comeback nationwide, with New England being the first to break out of the box and with many pomologists scouring the woods for abandoned apple trees and heirloom varieties to add to the cider press. [[Angry Orchard]] is a local commercial brand that began in New Hampshire but has since skyrocketed in sales, with other large marques following suit around the land.<ref>{{cite web|title=USA'S Hard Cider Revolution|url=https://craftynectar.com/blogs/cider/usa-s-hard-cider-revolution|access-date=March 31, 2019|website=Crafty Nectar|archive-date=March 31, 2019|archive-url=https://web.archive.org/web/20190331023532/https://craftynectar.com/blogs/cider/usa-s-hard-cider-revolution|url-status=live}}</ref>

[[File:Whoopiepies1.jpg|thumb|left|[[Whoopie pie]]s]]
Typical favorite desserts are quite diverse, and encompass [[hasty pudding]], [[blueberry pie]], [[whoopie pie]]s, [[Boston cream pie]], [[pumpkin pie]], [[Joe Frogger]] cookies, hand-crafted [[ice cream]], [[Hermit]] cookies, and the [[chocolate chip cookie]], invented in [[Massachusetts]] in the 1930s.

New England is noted for having a heavy emphasis on seafood, a legacy inherited from coastal tribes like the [[Wampanoag]] and [[Narragansett Indian Tribe of Rhode Island|Narragansett]], who equally used the rich fishing banks offshore for sustenance. Favorite fish include [[Atlantic cod|cod]], [[Atlantic salmon|salmon]], [[winter flounder]], [[haddock]], [[striped bass]], [[pollock]], [[hake]], [[bluefish]], and, in southern New England, [[tautog]]. All of these are prepared numerous ways, such as frying cod for [[fish finger]]s, grilling bluefish over hot coals for summertime, [[Smoked salmon|smoking salmon]] or serving a whole poached one chilled for feasts with a dill sauce, or, on cold winter nights, serving haddock baked in casserole dish with a creamy sauce and crumbled breadcrumbs as a top so it forms a crust.<ref>{{cite web|url=https://www.npr.org/templates/story/story.php?storyId=10595677|archive-url=https://web.archive.org/web/20141211050451/http://www.npr.org/templates/story/story.php?storyId=10595677|url-status=dead|title=Recipes: 'The Summer Shack Cookbook'|archive-date=December 11, 2014|website=NPR.org}}</ref> [[Clam cakes]], a savory fritter based on chopped clams, are a specialty of Rhode Island. Also, a hard shell clam is unique to Rhode Island called the Quahoag which is used in clear chowders.  Farther inland, [[brook trout]], [[largemouth bass]], and [[herring]] are sought after, especially in the rivers and icy finger lakes in upper New England where New Englanders will [[Fly fishing|fly fish]] for them in summertime.

Meat is present though not as prominent, and typically is either stewed in dishes like [[pot roast|Yankee pot roast]] and [[New England boiled dinner]] or braised, as in a [[picnic ham]]; these dishes suit the weather better as summers are humid and hot but winters are raw and cold, getting below 0&nbsp;°C for most of the winter and only just above it by March.<ref>{{cite web|url=http://discovernewengland.org/about-new-england/new-england-weather|title=New England Weather, Avg Temperatures – Discover New England|website=Discovernewengland.org|access-date=August 12, 2016|archive-date=November 22, 2016|archive-url=https://web.archive.org/web/20161122140605/http://www.discovernewengland.org/about-new-england/new-england-weather|url-status=dead}}</ref> The roasting of whole turkeys began here as a centerpiece for large American banquets, and like all other East Coast tribes, the Native American tribes of New England prized wild turkeys as a source of sustenance and later Anglophone settlers were enamored of cooking them using methods they knew from Europe: often that meant trussing the bird and spinning it on a string or spit roasting. Today turkey meat is a key ingredient in soups, and also a favorite in several sandwiches like the [[Pilgrim (sandwich)|Pilgrim]]. For lunch, hot roast beef is sometimes chopped finely into small pieces and put on a roll with salami and American or provolone cheese to make a [[steak bomb]].<ref>{{cite web|url=http://www.seriouseats.com/2014/07/ideas-in-food-vs-steak-bomb-part-1.html|title=Ideas in Food vs. The Steak Bomb: Reinventing the Bread|website=[[Serious Eats]]|date=July 31, 2014|access-date=August 12, 2016|archive-date=August 8, 2016|archive-url=https://web.archive.org/web/20160808170354/http://www.seriouseats.com/2014/07/ideas-in-food-vs-steak-bomb-part-1.html|url-status=live}}</ref> Bacon is often maple cured, and often bacon or salt pork drippings are an ingredient in [[corn chowder]], a cousin of clam chowder.<ref>{{Cite web|url=https://newengland.com/today/food/soups-stews-chowders/chowders/new-england-corn-chowder/|title=New England Corn Chowder|date=March 20, 2020|access-date=March 31, 2019|archive-date=March 31, 2019|archive-url=https://web.archive.org/web/20190331025033/https://newengland.com/today/food/soups-stews-chowders/chowders/new-england-corn-chowder/|url-status=live}}</ref> [[Veal]] consumption was prevalent in the North Atlantic States prior to [[World War II]].<ref name="Warren2007">{{cite book|first=Wilson J.|last=Warren|title=Tied to the Great Packing Machine: The Midwest and Meatpacking|url=https://books.google.com/books?id=f-CAclXhhCYC&pg=PA143|year=2007|publisher=[[University of Iowa Press]]|isbn=978-1-58729-774-8|pages=143–144}}</ref>

A variety of ''[[linguiça]]'' is favored as a breakfast food, introduced by Portuguese fishermen and Brazilian immigrants.<ref>{{cite web|url=http://www.timeout.com/boston/restaurants/the-best-brunch-in-boston|title=Brunch in Boston: Top breakfasts and brunches in Boston|work=Time Out Boston|access-date=January 16, 2015|archive-date=January 8, 2015|archive-url=https://web.archive.org/web/20150108202159/http://www.timeout.com/boston/restaurants/the-best-brunch-in-boston|url-status=live}}</ref> Dairy farming and its resultant products figure strongly on the ingredient list, and homemade ice cream is a summertime staple of the region: it was a small seasonal roadside stand in Vermont that eventually became the internationally famous [[Ben and Jerry's]] ice cream. Vermont is known for producing farmhouse style cheeses,  especially a type of cheddar.<ref>{{cite web|url=https://www.cheeseandyogurtmaking.com/blog/state-best-cheddar-cheese-vermont-wisconsin/|title=Which State Has The Best Cheddar Cheese – Vermont or Wisconsin? – Cheese and Yogurt Making|date=May 1, 2014|website=Cheeseandyogurtmaking.com|access-date=August 12, 2016|archive-url=https://web.archive.org/web/20160610130332/http://www.cheeseandyogurtmaking.com/blog/state-best-cheddar-cheese-vermont-wisconsin/|archive-date=June 10, 2016|url-status=dead}}</ref> The recipe goes all the way back to colonial times when English settlers brought the recipe with them from England and found the rocky landscape eminently suitable to making the cheese.<ref>{{cite web|url=http://culturecheesemag.com/blog/distant-cheeses-local-farmers-cheddar-across-continents|title=Distant Cheeses, Local Farmers: Cheddar Across Continents – culture: the word on cheese|date=February 7, 2013|website=Culturecheeesemag.com|access-date=August 12, 2016|archive-date=June 24, 2016|archive-url=https://web.archive.org/web/20160624142028/http://culturecheesemag.com/blog/distant-cheeses-local-farmers-cheddar-across-continents|url-status=live}}</ref> Today Vermont has more artisanal cheese makers per capita than any other state, and diversity is such that interest in goat's milk cheeses has become prominent.<ref>{{cite web|url=http://nutrition.uvm.edu/viac/index.cfm?pg=Mission&section=about|title=VIAC Vermont Institute for Artisan Cheese – cheesemaking at UVM, the University of Vermont|website=Nutrition.uvm.edu|access-date=August 12, 2016|archive-date=October 20, 2016|archive-url=https://web.archive.org/web/20161020060227/http://nutrition.uvm.edu/viac/index.cfm?pg=Mission&section=about|url-status=dead}}</ref>

[[File:New England Clambake.jpg|thumb|A New England [[clambake]]]]
Crustaceans and mollusks are also an essential ingredient in the regional cookery. Maine and Massachusetts, in more recent years, have taken to harvesting [[peekytoe crab]] and [[Jonah crab]] and making crab bisques, based on cream with 35% milkfat, and crabcakes out of them: often these were overlooked as bycatch of lobster pots by fishermen of the region, but in the past 30 years their popularity has firmly established them as a staple. They even appear on the menu as far south as to be out of the region in [[New York City|New York]], where they are sold to four star restaurants in the form of cocktail claws. Whelks are eaten in salad, and [[lobster]], which is indigenous to the coastal waters of the region and are a feature of many dishes, baked, boiled, roasted, and steamed, or simply eaten as a [[lobster roll|sandwich]], chilled with mayonnaise and chopped celery in Maine and Massachusetts, or slathered with melted butter on Long Island and in Connecticut. Shellfish of all sorts are part of the diet, and [[shellfish]] of the coastal regions include [[Cherrystone clam#Alternative names|little neck clams]], [[Scallop|sea scallops]], [[blue mussel]]s, [[oyster]]s, [[Soft-shell clam|soft shell clams]], and [[Atlantic jackknife clam|razor shell clams]]. Much of this shellfish contributes to New England tradition, the [[clambake]]. The clambake as known today is a colonial interpretation of an American Indian tradition.<ref>{{Harvcolnb|Danforth|Feierabend|Chassman|1998|pp=12–19}}</ref>

In summer, oysters and clams are dipped in batter and fried, often served in a basket with french fries, or commonly on a wheaten bun as a clam roll. Oysters are otherwise eaten chilled on a bed of crushed ice on the half shell with [[mignonette sauce]], and are often branded on where they were harvested. Large quahogs are stuffed with breadcrumbs and seasoning and baked in their shells, and smaller ones often find their way into [[clam chowder]]. Other preparations include [[clams casino]], clams on the half shell served stuffed with herbs like [[oregano]] and streaky bacon.

Southern New England, particularly along the coast, shares many specialties with the Mid-Atlantic, including especially dishes from Jewish and Italian-American cuisine. There is a so-called pizza belt which stretches from [[New Haven, Connecticut]] southward through [[New York City|New York]], [[New Jersey]], and into [[Maryland]]. Coastal Connecticut is known for distinctive kinds of [[pizza]], locally called apizza (pronounced locally as ''abeetz''), which differ in their thin and slightly blackened texture and in their toppings (such as clams) from those of the regions of the pizza belt further south.