Yankee Magazine Recipes

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Orange and spice flavors combine perfectly in this luscious dessert. The gingersnap crust can be...
You can’t have a story about New England soups without mentioning clam chowder. Everyone has his...
In Texas, a brisket would go on the grill. In an Irish American neighborhood, it would get corned,...
Creme brulee is a classic egg custard that’s delicately crunchy on top and smooth and creamy below...
For many of the cookies pictured here, we used “paint” made from edible powdered colors. These can...
Use well-greased peg-type wooden clothespins as a mold for these delicate cookie tubes. You may...
Rich with almonds and coconut, this three-layer cake is so wonderfully moist and flavorful, even...
Fans of Indian and Southeast Asian food know that many curry dishes incorporate sweet ingredients...
Rich with almonds and coconut and incredibly moist, this three-layer cake is a true show-stopper...
Jeanne Lemlin’s recipes have been noted as bold and gutsy. Where else can you get a chocolate and...
Good ribs don’t always need sauce, but this Coffee Mop Sauce gives that extra zing of flavor. It’s...
Lisa Ekus-Saffer calls this recipe from chef/restaurateur Sandy D’Amato “Hatfield in the Spring”...
Maple syrup gives this easy tangy slaw a slightly sweet lift.
If you like soft chocolate-chip cookies, you probably like blondies and Congo bars even better,...
Unlike traditional coq au vin, this dish is made with white wine, which makes it a little lighter...
These crispy corn cakes mimic griddle cakes with fried ham, but with a more complex flavor and a...
This dressing is baked outside the turkey, not inside the cavity. Although a stuffed bird is a...
Corned beef seems to be more popular in the United States than it is in its native England and...
The Abbruzeses use V-One Vodka, a small-batch spirit made by western-Massachusetts local Paul Kozub...
If you need a hostess gift, this homemade granola looks very festive in a jar with a red bow.
This tangy cranberry compote is a great way to refresh your taste buds mid-meal.
Chef Jean-Louis Gerin took old-fashioned cranberry sauce, reworked it, and sent it to the end of...
As long as your cranberry sauce is firm and doesn’t have too many spicy ingredients, your favorite...
In 1947 YANKEE sponsored one of its first recipe contests. Mrs. Irene S. Young of Melrose,...
Serve as a separate mini dish with the main course–it’s sure to be a healthy hit with children of...
This, my mother’s cranberry recipe, is mandatory at our Thanksgiving gatherings. I can’t imagine...
This makes a great first course, served with a simple salad.
During the 1940s, when government sugar rationing made baking a challenge, Rumford Baking Powder (...
Serve over vanilla ice cream or with a dollop of crème fraîche. If no Seckel pears are available...
“Traditional Japanese teriyakis have soy sauce, spice, acid, and sweetness,” Ming Tsai says. “Here...
Adapted from Lara Atkins: The Kitchen Table Bistro, 1840 Main St., Richmond, VT. 802-434-8686;...
This is really delicious, and if you use my recipe for creamed onions (available at our Web site;...
During testing, our staff proclaimed that these were the most delicious Brussels sprouts they’d...
Caution … this dish is ridiculously rich and delicious. And easy. And did we mention it freezes ...
They’re rich and satisfying, yet super-easy and lighter than most “creamed” recipes. Fresh onions...
Increase the protein content of your pancakes by adding cottage cheese. The result is a nicely...
This chowder tastes even better when made a day ahead and reheated just before serving.
With creme fraiche as their central ingredient, these rich pancakes are perfect for a special...
This dessert swirls ripe fruit in a sweet-tart base of vanilla-creme fraiche custard. Ideally,...
Toasted wheat germ and cornmeal combine to create a light, crunchy crust for this delicate white...
If you don’t like whole fish, you can make this dish with a thick white fish filet, such as halibut...
With a little advance planning to let the dough rise, crumpets are as easy to make as pancakes, but...
Chef and restarateur Deb Snow knows that rack of lamb is an indulgence, but she loves that it’s a...
With this dish, chef Sandy D’Amato can’t help waxing into puns. “Don’t let sweetbreads intimidate...
Showcase the color and flavor of fall’s harvest with this easy yet deeply satisifying vegetarian (...
This simple recipe from New Hampshire farmer Tracie Smith is so tasty and warming that it's...

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