Blueberries are often the chosen fruit.
Buckle up for this versatile treatfor breakfast or dessert.
Ployes
Ployes are a New England thing, as well as Canadian.
Shutterstock
It’s an Acadian dish made of buckwheat flour pancakes typically finished with butter and maple syrup.
Think of it as a cross between a pancake and a crumpet with lots of holes on top.
They are also served for dinner sometimes, rolled up with baked beans or other savory fillings.
Shutterstock
Souza also adds caramelized apples and sweet whipped ricotta.
These days, coffee cabinets remain a favorite treat in Rhode Island.
An especially popular spot to get them is the old-fashioned soda fountain at Delekta’s Pharmacy in Warren.
Shutterstock
But why is it called a cabinet?
It is still a sought-out fave on menus in Boston and throughout New England.
In fact, in 1996 the Boston cream pie was declared the official state dessert of Massachusetts.
Shutterstock
The white clam apizza first appeared at the famed Frank Pepe Pizzeria Napoletana in New Haven.
It has a rich brown sugar and butterscotch nose which lands with a pleasant warmth and a bourbon-like character.
Lobster rolls are the new kid on the block, relatively speaking.
Shutterstock
The bakeries in Southie and elsewhere in Boston always sold it on Saturdays.
“You walked into the bakery and the smell was wonderful,” says Mom.
Their popularity made its way through Boston, and eventually, all of New England (and beyond).
Shutterstock
Today, fried clamswhole with bellies or clam strips withoutare served up at almost every New England seafood shack.
Cape Cod locals and tourists have been ordering what’s locally known as a Cape Codder for decades.
Shutterstock
Shutterstock
Grand Ten / Facebook
Shutterstock
Shutterstock
Shutterstock
Shutterstock
Shutterstock
