Since most of the New England states in the U.S. are situated close to water, it is no wonder that many of the dishes associated with this region present an array of seafood ingredients. When interested in bringing the taste of New England to the dinner table, you may encounter a wealth of recipes and menu ideas, such as boiled lobsters, lobster rolls, New England Oyster Stew, Boston Baked Beans, Hasty Pudding, and Johnnycakes. One of the most significant items on a New England restaurant menu is chowder and throughout regions, such as Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont ?a host of variations provide a never-ending supply of ideas.

The ingredients added to various regional chowders differ. To produce chowder typical of Maine, tomatoes are preferred by residents living about Penobscot Bay. Preferences are so fickle that hopping on the other side of the bay and you will encounter chowder made without tomatoes and heavy on the milk. Rhode Islanders living in the western part of the state tend to highlight clear chowder with some cooks using tomatoes to create an attractive pink tint. To pay homage to the smallest state in the U.S., why not explore one of the famous beverages associated with Rhode Island coffee milk? While the drink is quite similar to chocolate milk with coffee-flavored syrup, the basic recipe is made when combining two tablespoons of coffee syrup to 8 ounces of milk.

What is a New England dinner without the dessert? New England cooks are known for their cakes and pies and one of the most recognizable across the United States is the Boston Cream Pie, which is actually a cake and not a pie. The typical serving consists of two sponge cake layers with a thick vanilla custard filling, said a kitchen designer. Usually a chocolate glaze is added on top or a simple sprinkling of confectioners’ sugar, which is then cut into wedges and served like a pie. The common recipe generally consists of flour, water, butter, and eggs, said another business coach who’s very particular about the food and waterproofing.

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