The Northeast region is made up of two distinct areas: New England and the Middle Atlantic states. New England includes Maine, Vermont, New Hampshire, Massachusetts, Rhode Island, and Connecticut, most of which are touched by the Atlantic Ocean. The Middle Atlantic is comprised of New Jersey, Delaware, Washington, D.C., Maryland, Pennsylvania, and New York.
The Northeast’s dramatic change in seasons heavily influences the availability and cost of local fruits and vegetables. The famous fall harvest contributes to both sweet and savory dishes, like Apple and Maple Mashed Sweet Potatoes (this page) and Roasted Butternut Squash Salad with Maple Dijon Vinaigrette (this page). Apples, above all other agricultural gems, are most commonly associated with Northeast crops, and apple picking is by far one of the most popular family outings in the Northeast. To the credit of the earliest New England and Mid-Atlantic state settlers, recipes such as Apple Crisp (this page), Baked Stuffed Apples (this page), and Apple Strudel (this page) have been passed down from generation to generation.
Come springtime, the asparagus stalks begin to resemble tree trunks. Their annual harvest has inspired refreshing and simple dishes like Asparagus Soup with Seasoned Dill Yogurt (this page).
Summers in the Northeast provide the best environment to grow sweet, juicy strawberries and blueberries. The locals are notorious for preparing breakfast favorites like Blueberry Cobbler Doughnuts (this page) and Crêpes with Blueberry Marmalade (this page), as well as desserts like Rhubarb-Strawberry Crumble (this page).
New York and New Jersey gardens are home to herbs such as basil and dill, along with tomatoes of all varieties. The simple preparation of a vine-ripe Beefsteak Tomato and Mozzarella Platter (this page) or a deliciously complex Tomato Chutney (this page) both highlight the versatility of these local favorites.
Perhaps the largest contribution toward traditional Northeastern cuisine comes from its surrounding waters. The majority of the New England and Mid-Atlantic states are bathed by the Atlantic Ocean, as well as the many bays responsible for the extreme amount of fresh fish and shellfish. The mollusks of New England (oysters and quahogs) and the crustaceans of the Mid-Atlantic (lobsters and crabs) are infamous across America.
For us, growing up on Long Island near the Great South Bay meant that fresh seafood was always plentiful. One of our family’s favorite late-August activities was going crabbing. Strolling along the dock, we would find sapphire-tinted crabs crawling on top of one another in white spackle buckets. Despite their earnest efforts, the crabs would slide down the walls, never reaching the top. Sometimes, we would set traps or tie a piece of chicken on a fishing line and lasso it over the dock, watching carefully until we would see the line pull, signifying that a crab was walking away with the bait. We would then call out, and a partner would swoop down with the crab net as we quickly brought in the catch. After we arrived home and boiled the crabs, our work began as we picked through the shells, exposing the succulent meat for making fresh Crabmeat Salad (this page) or Award-Winning Maryland Crab Cakes (this page).
