Yankee Magazine Recipes

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Try these irresistible cookies with a combination of lemon and coconut that melts in your mouth!...
This recipe takes us back beyond the 1960s to the very beginning of American cooking. In fact, its...
In this vibrant yet cozy dessert, the batter separates into two layers: one like a thick pudding...
Shredded fresh zucchini doesn’t alter the flavor of these lemony muffins, but it does give them a...
A refreshing and nutritious salad of spring vegetables.
This adaptation of the classic Greek egg-and-lemon soup can be made a day ahead of time and served...
Here’s a delicious, simple way to make use of all the green beans in your garden. The tart lemon...
Lentil soup makes such an easy and economical dinner. It’s also a tremendous time-saver. Cooked...
You may make these crêpes ahead of time if you like. Store between sheets of wax paper in a zip-...
The Abbruzeses serve Sonya’s sister’s signature dessert with Moscato d’Asti, a sweet semisparkling...
Total time: 20 minutes, plus 1 to 8 hours for marinating; active time: 20 minutes This recipe...
Place the pork in the freezer for 30 minutes before you begin slicing it – you’ll get thinner ...
For the holidays, my dear friend Maria Elena Lynch makes a vat of this addictive mustard, which she...
There are loads of ways to make macaroni and cheese, and I make no judgment if you find yourself...
This custard gets its velvety texture by being baked in a bain-marie–a shallow hot-water bath–for...
My sister-in-law, Maha Tawil-Copps, is a great cook and comes from a family of great cooks,...
Smoked paprika adds depth to this easy fresh summer corn pudding. For a little heat, sprinkle a...
Diana Santospago runs Maine’s Inn at Isle au Haut, where she serves these delectable fritters....
This crunchy, salty snack is simple to make and impossible to pass up.
These delicious little balls of spinach and cheese are similar to gnocchi. Be sure to cook most of...
How can a restaurant in the only landlocked New England state claim Manhattan clam chowder as its...
This maple-kissed version of baked beans makes an excellent accompaniment to our maple-glazed BBQ...
This healthful granola is great with yogurt or eaten straight out of the container!
“I like the mighty maple flavor of Vermont grade B syrup for these bars,” which have a maple...
With their maply goodness, these treats are very New England–but with a Southern twist, thanks to...
Because the chops aren't thick, the braising time is quick, but the flavors are deep. We went...
These ribs are so sticky good you may want to put finger bowls—warm water with lemon slices—on the...
For best results, slice the onion into very thin rounds on a mandoline.
These pancakes, made with oats and buttermilk, are surprisingly light. The maple syrup and pecans...
This towering cake is a real old-fashioned treat, as delicious as it is charming. Sour cream and...
In 1889, Italy’s Queen Margherita visited Naples, which most people agree is the birthplace of...
“Pork is not like salmon, which has a deep flavor,” Ming Tsai says. “Pork has a neutral flavor, so...
This classic New England dish captures the essence of sweet corn. Marion uses the ripest corn from...
Grating a bit of the pastry onto the top of the tart before baking will add a nice crunch.
This dessert, with a topping rich in butter and cinnamon, is also delicious made with blueberries...
No wonder Rhode Islanders prefer clear broth over cream—at every turn, they’re surrounded by...
“Middle Eastern” or “Israeli” large-grain couscous is about the size of tapioca pearls and is...
This refreshing frozen treat captures the rich, sweet flavors of a local favorite.
Meringue is a cook’s miracle. Mostly egg whites and air, this cloudlike mass is easy to create. But...

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