Yankee Magazine Recipes

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Total time: 45 minutes; active time: 20 minutes SOME FLAVORS WERE made for each other – cheddar...
Years ago, Caroline Craig saw a recipe in the local newspaper for bread made with leftover winter...
Our carrot cupcakes with cream-cheese frosting are a popular twist to regular carrot cake. Try...
For a nonalcoholic version of this drink, omit the liqueur and substitute orange-flavored seltzer...
Make a double batch of this creamy dip and freeze some (before baking) to make a “go to”...
Recipe by Daniel Chong-Jimenez, former executive chef of The Spa at Norwich Inn in Norwich, ...
Frank McClelland's sister, Cathy Kelly, makes this pie not just at Thanksgiving, but also for...
Most of us are probably now familiar with masala chai, the Indian tea flavored with spices such as...
A gentle hint of chai tea lends warm spice flavors to this sweetly aromatic, simple sauce. Pay...
You can certainly buy a loaf of this rich bread, but it’s fun to make at home – especially if you...
Forget mimosas. This sparkling (okay, slightly boozy) fruit dish is a very happy start to brunch...
If salt pork, potatoes, and onions define traditional New England clam chowder, then this one is a...
Making your own cheese twists (or straws or sticks) is easier than you might imagine. Here we rely...
These light-as-air, pillowy cheese pancakes are made with farmer cheese – essentially strained...
To eliminate one step and a few minutes of preparation time, buy precooked shrimp at a seafood...
Winner of Yankee’s December 2005 Cookie Contest.
Dried cherries and toffee bits work wonderfully together in a bar cookie that also features toasted...
Chestnut dressing is, well, an old Thanksgiving chestnut, and for good reason. We love the way the...
French comfort food—aromatic, slow-cooked, rich with flavorful, tender meats.
It's hard to imagine a more comforting combination than a savory chicken pot pie filling topped...
The Spalding InnWhitefield, New Hampshire The inn’s Victorian-style Rose of Sharon Tearoom looks...
A welcome variation on this spring classic. The additional garnish of lump crabmeat adds an...
This dish can be made with one or both types of scallops.
For good health and longevity, C.Y. says you should eat these greens on New Year’s Eve and again...
You’ll be tempted to eat two slices.
As with meringues, creating a foam for a souffle requires a very clean bowl and whisk, with not a...
Snag a few boxes from your local craft store, line with seasonal waxed paper, and fill with these...
Set out on a platter or individually plated, these divine chocolate treats don’t need to wait for...
A hazelnut shortbread forms the base of these mini-tarts, which are filled with raspberries and...
Mrs. Edna M. Lorimer of Haverhill, Massachusetts, won $3—a second-place finish—for these delicious...
The introduction of 24/7 food television in the aughts, and the rise of the celebrity chef, led to...
In bakeries around the country, we now see tongue-in-cheek artisanal interpretations of Oreos,...
My late mother, Paula Tucker, was well known for her baking. While my sister and I were growing up...
Historically, corn has been a major crop for the farms that lie along the fertile floodplain of the...
Eat from the jar, or pair with grilled pork chops or potato cakes.

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