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Multi-colored flint corn. New England cuisine is an American cuisine which originated in the New England region of the United States, and traces its roots to traditional English cuisine and Native American cuisine of the Abenaki, Narragansett, Niantic, Wabanaki, Wampanoag, and other native peoples.
New England Cable News is the largest regional 24-hour cable news network in the U.S., broadcasting to more than 3.2 million homes in all of the New England states. Its studios are located in Newton, Massachusetts , outside of Boston, and it maintains bureaus in Manchester, New Hampshire ; Hartford, Connecticut ; Worcester, Massachusetts ...
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 ]
The modern johnnycake is a staple in the traditional cuisine of New England, [3] where it is believed to have originated in Rhode Island. [1] [16] A modern jonnycake is fried gruel made from yellow or white cornmeal that is mixed with salt and hot water or milk, and sometimes sweetened.
New England is a region consisting of six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont.It is bordered by the state of New York to the west and by the Canadian provinces of New Brunswick to the northeast and Quebec to the north.
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A lobster salad-style roll, Amagansett, New York on Long Island A lobster roll is a North American dish comprising lobster meat served on a grilled hot dog–style bun.The filling may also contain butter, lemon juice, salt, and black pepper, with variants made in some parts of New England replacing the butter with mayonnaise.
New England had a great abundance of wildlife and seafood. Traditional East Anglian fare was preferred [citation needed], even if it had to be made with New World ingredients. Baked beans and pease porridge were everyday fare, particularly during the winter, and usually eaten with coarse, dark bread.