Start with a dish
Pick a dish
Only dishes with a real ending: a place that serves it, a house recipe, or both.
Cheese-on-bottom pizza
COB, upside-down: the mozzarella goes down first and the sauce goes on top.
Tomato pie
A thick bakery square, mostly tomato, little or no mozzarella, often eaten at room temperature.
Grandma & square pies
Thin square pan pizzas, some with the sauce over the cheese.
Detroit-style pizza
Rectangular pan pie, cheese to the crispy edges, sauce on top.
Veal parmigiana
Breaded veal cutlet, red sauce, melted cheese. The red-sauce dinner.
Soft serve & creemees
Twist cones from roadside stands. Seasonal, so check before you drive.
Hard-scoop ice cream
Scoop shops and farm parlors, several making it on site.
Frozen custard
Dense, eggy, from the custard stand.
Gelato
Italian-style, made from scratch on site.
Apple cider donuts
Fall at the orchard: farm bakeries frying cider donuts.
Apple crisp
Baked apples under an oat crumble.
Roasted squash soup
Winter squash, onion and stock, blended smooth.
Sausage, apple & cabbage sheet-pan supper
One pan, one oven, dinner.
Maple-roasted Brussels sprouts
Roasted hard, glazed with a little maple.
Colcannon
Mashed potatoes folded with buttery cabbage.
Broccoli-cheddar baked potatoes
Baked potatoes split and loaded with broccoli and cheddar.
Ice cream on a gluten-free cone
Shops whose menus or listings say they carry gluten-free cones.