Northeastern US cuisine refers to the regional cooking of New England (Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, and Connecticut) along with New York, New Jersey, and Pennsylvania, shaped by Atlantic seafood and the region's dairy and produce farms. Signature dishes include clam chowder (in distinct New England and tomato-based Manhattan styles), lobster rolls, baked beans, and maple-glazed dishes. European immigrant communities added their own contributions, from Italian-American pizza and Irish soda bread to the Pennsylvania Dutch specialties of shoofly pie and chow-chow (pickled vegetable relish). Cooking methods favor slow, gentle techniques, baking, boiling, and braising, along with smoking and curing for seafood and charcuterie.