Travel Reference
In-Depth Information
fire with foil-wrapped corn, chicken and sausages. Fried clam fritters and lobster rolls
(lobster meat with mayonnaise served in a bread bun) are served throughout the region.
Vermont makes excellent cheeses, Massachusetts harvests cranberries (a Thanksgiving
staple), and New England's forests drip sweet maple syrup. Still hungry? Connecticut is
famed for its thin-crust New Haven-style pizza (best topped with white clams); Boston
specializes in baked beans and brown bread; and Rhode Islanders pour coffee syrup into
milk and embrace traditional cornmeal johnnycakes.
VEGETARIANS' DELIGHT
Vegetarian restaurants abound in major cities, though not always in rural areas.
Here are our go-to favorites. To find more, browse
www.happycow.net
.
Angelic
elica K
a Kiitcchen (
Click here
)
, New York City, NY
Café Z
é Zenith
ith (
Click here
)
, Pittsburgh, PA
Dandelio
delion C
n Commuuniitea C
a Café (
Click here
)
, Orlando, FL
Green Ele
n Elepphant (
Click here
)
, Portland, ME
MMoosewood R
d Restauurant (
Click here
), Ithaca, NY
Mid-Atlantic: Cheesesteaks, Crabcakes & Scrapple
From New York down through Virginia, the Mid- Atlantic states share a long coastline
and a cornucopia of apple, pear and berry farms. New Jersey wins prizes for tomatoes
and New York's Long Island for potatoes. Chesapeake Bay's blue crabs make diners
swoon, as do Pennsylvania Dutch Country's heaped plates of chicken pot pie, noodles
and meatloaf-like scrapple. In Philadelphia, you can gorge on 'Philly cheesesteaks',
made with thin strips of sautéed beef, onions and melted cheese on a bun. Virginia serves
its salt-cured 'country-style' ham with biscuits. New York's Finger Lakes, Hudson Valley
and Long Island uncork highly regarded wines to accompany the region's well-set table.
The South: BBQ , Biscuits & Gumbo
No region is prouder of its food culture than the South, which has a long history of ming-
ling Anglo, French, African, Spanish and Native American foods. Slow-cooked barbecue
is one of the top stokers of regional pride; there are as many meaty and saucy variations
as there are towns in the South. Southern fried chicken and catfish pop out of the pan
crisp on the outside and moist inside. Fluffy hot biscuits, corn bread, sweet potatoes, col-
lard greens, and - most passionately - grits (ground corn cooked to a cereal-like consist-
