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Traditional New England cuisine is known for a lack of strong spices, which is because of local 19th century health reformers, most prominently Sylvester Graham, who advocated eating bland food. [3] Ground black pepper, parsley , garlic , and sage are common, with a few Caribbean additions such as nutmeg , plus several Italian spices.
A striking characteristic of the diet in New England was the seasonal availability of food. [34] While farming in the southern colonies took place for most of the year, northern growing seasons were more restricted, limiting the availability of fresh fruit and vegetables.
The New England holiday staple works as a great side with glazed ham, and is made with simple ingredients that come together in the best way: sweet corn, eggs, cream, butter, and a touch of seasoning.
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New England has developed a distinct cuisine, dialect, architecture, and government. New England cuisine has a reputation for its emphasis on seafood and dairy; clam chowder, lobster, and other products of the sea are among some of the region's most popular foods.
A New England clam bake consists of various steamed shellfish. The American colonial diet varied depending on the settled region in which someone lived. Local cuisine patterns had been established by the mid-18th century. The New England colonies were extremely similar in their dietary habits to those that many of them had brought from England.
New England. New England Christmas food traditions are anchored in the foods brought over by the region’s earliest European settlers. Roasted Christmas goose makes more appearances on Christmas ...
New England boiled dinner with cabbage, potato, white turnip, rutabaga, carrot, onion, and parsnip A New England boiled dinner is a traditional New England meal, consisting of corned beef with cabbage and one or more root vegetables, such as potatoes , rutabagas , parsnips , carrots , turnips , or onions . [ 1 ]