Yankee Magazine Recipes

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The key to a great crust is a nice, wet, rather sticky dough. That’s why a food processor is much...
Dough for Caramel “Turtle” Tart or Chocolate-Hazelnut Tartlets (double if making both recipes)
Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a pizza topping. This...
Use coarser ingredients to make a rub for pork shoulder or Boston butt.
The Bastey Boys use “two and down” baby back ribs, which means that each rack of 12 or so ribs...
Many people use pectin to set their jams and jellies, and that's a fine method. But chef Jason Bond...
This recipe is inspired by chef Ana Sortun of Oleana restaurant in Cambridge, Massachusetts. Her...
“This dish is fail proof,” says Steven Raichlen. “It always comes out great…. The steaming beer...
The preparation for these lemon-zingy olives originated in Lebanon, where lemons infuse practically...
This hearty beer-and-onion stew is a national dish of Belgium. It was very fashionable in the...
Nothing beats this on a hot, humid day in berry season. Works well with any kind of berry.
This recipe calls for Blackberry Sage Tea from The Republic of Tea company, but any berry-flavored...
A modern twist on the traditional holiday confection, this recipe uses a mixture of dried fruits...
Large whole pecans make a prettier pie, but they’re difficult to cut through when slicing. For a...
A delicious pasta, right from the pantry.
Steven Raichlen recommends making this dish with lowbush wild blueberries from Maine. The faintest...
This recipe comes from barbeque guru Steven Raichlen, who taught us that delicious desserts can...
What can improve on a classic blueberry muffin? A little heft from rolled oats and a decadent...
This recipe comes from Kevin Long, executive chef at Tosca in Hingham, Massachusetts. One of the...
This recipe, created by international chili champion Jerry Buma, is his version of the perfect “...
Adapted from Omni Parker House recipe
This New England classic is adapted from the baked beans served at Boston’s famous Durgin-Park ...
It’ll look as though you spent hours, but in truth it’s really just fancy scrambled eggs folded...
Eggplant has a wonderful ability to become very tender and silky when roasted or braised. When...
When shopping for endive, choose those that feel heavy in your hand and have tightly compacted ...
Typically it’s meat you’ll be braising, but we stretched the parameters here for a lovely...
On a desk in his kitchen, Frank McClelland keeps an old handwritten book of recipes from his...
Chef Rob Evans of Hugo’s in Portland, Maine, says that although he doesn’t manipulate turkey too...
In France, this is served with sliced black truffles, but truffle oil is a good substitute.
A mixture of tomatoes, garlic, and water, acqua pazza (“crazy water”) is Italy’s answer to court-...
These little cakes are enriched with whole grains and sweet carrots and raisins, but have a lighter...
Serve as an appetizer or with main dishes.
A few years after my husband’s mother passed away, my father-in-law was visiting, chatting with me...
Sweet-tart berries are the perfect foil for rich avocado and creamy, fresh goat cheese. Add soft...
Panna cotta is the most deceptively sophisticated dessert: more like making Jell-o than homemade...
This recipe makes sensational almond-coconut-cranberry granola bars.
This recipe makes sensational almond-coconut-cranberry granola bars.
This easy tart, inspired by “turtle” candies, combines caramel, pecans, and chocolate for a rich...
The trick to this scrumptious recipe is to be patient with the onions. Cook them slowly on a low...

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