If New England cuisine is the region most closely associated with its historical roots—every school child, after all, knows the story of the Pilgrims’ first Thanksgiving—it’s also the part of the country that’s best known for its familiar and comforting ingredients.

That’s all to the good. 

Creative New England chefs can have a field day integrating these local foodstuffs into a modern interpretation of regional cuisine. Driven by the intensity of its seasons and its proximity to both land and sea (five of the six states have a significant coastal heritage), New England has become a breeding ground for the kind of high-quality, ingredient-driven menus that are revolutionizing American cuisine.

There’s a reason why Corby Kummer, writing of the exploding food scene in northern New England and Maine, has called the region “the next San Francisco Bay Area” in terms of culinary influence.
Here are some of the building blocks of the new, New England cuisine.

Maple Syrup – Vermont, Maine and New Hampshire all have significant sugaring industries, producing various grades of maple syrup that are used not only to top pancakes, but also to flavor sweet and savory foods such as glazed meats

Blueberries – Wild (both lowbush and high) berries are coveted for their tiny size and intense flavor, although cultivated blueberries are much better known

Cranberries – Grown in sandy, low-lying bogs in Massachusetts and other parts of New England, tart little cranberries are making the transition from traditional sauce to other applications, such as vinaigrette, baked goods and post-modern relishes

Clams – There are only two kinds of clams in New England (hard-shell and soft), but dozens of ways to eat them, from Ipswich fried clams to steamers and stuffies. Clam chowder—with all of its variations from Maine to Rhode Island—could be the subject of its own encyclopedia

Cod and Haddock – The fish that literally launched a thousand ships are in decreasing supply now, but still a favorite of New Englanders; salt cod and finnan haddie (smoked haddock) are two traditional products that are experiencing a latter-day renaissance

Potatoes, Beets and Other Root Vegetables – Harsh New England winters fostered a dependence on the root cellar, but there’s nothing old-fashioned about fingerling potatoes and roasted beets on today’s menus. Could parsnips be far behind?

Apples – John Chapman (Johnny Appleseed) was born in Massachusetts in 1774, and New Englanders still enjoy apple pies, sauce, crisps, cobblers, cake, cider, vinegar and other delights

Corn – One of three native plants introduced to the colonists by the Indians—along with beans and squash—this sweet and seasonal product is still the stuff of corn chowder and succotash (cut off the cob and mixed with cooked cranberry or lima beans), corn pudding, relishes, salsas and all sorts of post-modern inventions

Tomatoes – The whole heirloom tomato craze that’s sweeping the country has important roots in New England, with its short intense summers and unusual old varieties like Golden Queen, Indian Moon, Aunt Ruby's German Green, Black Iceberg, and Eva Purple Ball

Beans – New Englanders rival the Italians and Mexicans in their enthusiasm for beans, not just with the traditional Saturday night baked beans, but with all kinds of other foods based on fresh and dried shell beans, including Jacobs cattle, yellow-eyes, soldiers, red kidneys, and many heirloom varieties

Lobster – Homarus americanus, or American lobster is generally regarded to be among the best in the world. Need we say more?

Cheese – The New England states have seen an important resurgence in the craft of artisan and farmstead cheesemaking in recent years, particularly in Vermont. Cabot® Creamery, maker of award-winning cheddars, was one of the first, but now dozens of other small dairies and cooperatives are producing fine cheeses.