The May 2018 edition of Yankee Magazine is devoted to travel throughout New England. Among this month's features is a guide to the most interesting and delicious breakfast dish in each state from Connecticut to Maine.
Road trip, anyone?
Restaurant owner, Mary Alice Proffitt does not discriminate against the "ugly" vegetables at the farmer's market. “Once they’re cut up, you can’t tell the difference,” she tells Yankee.
The appearance of Down Home Kitchen's vegetables certainly hasn't dulled the flavor of their Roasted Root Veggie Hash. The dish originally began as a special, but hungry customers encouraged Proffitt to make it a regular menu staple. Head to Montpelier to give it a try or make your own using this recipe!
Popovers are a classic New England favorite, but you may be surprised to find Maine's best at the nonprofit Common Good Soup Kitchen. Baked fresh daily by an all-volunteer staff, these light, fluffy and slightly crunchy popovers are all the more delicious when topped with house-made blueberry or strawberry jam. Before you hop in the car, Common Goods' popovers are only available from mid-June through Columbus Day weekend.
The granola at Lou's Bakery & Restaurant shows up in several of their healthy dishes and crave-worthy baked goods or you can enjoy it in its purest form with milk. The homemade concoction is so popular you can even purchase one-pound bags at the restaurant's adjoining store or through the website.
“It’s been the same formula forever,” Toby Fried says of the honey-based recipe. Though he admits that “we’ve been tempted to gourmet it up,”
Litchfield County’s Arethusa Farm is the real deal! In addition to a full-fledged working farm, they run a creamery, a farm-to-table restaurant and a café called A Mano that showcases handmade pastries served with Stumptown coffee.
A Mano's delicious coffee cake is made with fresh Arethusa cream cheese and paired with peaches in summer and apples and pecans in fall.
The Centre Street Café in Jamaica Plain offers pancake specials in such flavors as lemon poppy seed, banana nut and Snickers on their rotating menu of “Pancakes Del Giorno.”
Yankee Magazine's vote goes to the blueberry ones with cardamom sugar. They describe them as "light and moist, rich with plump berries, and finished with a hint of fragrant cardamom."
Jennifer Cavallaro owns the Beehive Café and its sister bakery, the Beehive Pantry. Her eggs Benedict features simple cheese sauce in place of Hollondaise and replaces the English muffin with flaky Rosemary-infused biscuits.
Enjoy yours on the second-floor deck for gorgeous views of Bristol Harbor. Thanks to Yankee Magazine, you can also make your own Rosemary Biscuit Bennies at home!