Yankee Magazine's Best New England Recipes Recipes

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Yankee Magazine's Best New England Recipes

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Lovely on toast, exquisite on vanilla ice cream … For best flavor, use a variety of apple cultivars...
Apple chips are great as an eat-from-the-bowl snack or as a garnish for cider-based drinks. (Make...
Rhode Island Greenings, Roxbury Russets, and Cortlands are among the traditional Yankee cooking...
The pride of Maine takes center stage in this stick-to-your-ribs fall and winter warmer.
We love this jam on warm toast on frosty mornings.
These pancakes are not only delicious, they’re also relatively low in fat. The trick is to...
This tart boasts a filling of blueberry jam, almond paste, and sliced almonds.
Our readers say it best: “This recipe makes the most unique-tasting and refreshing blueberry ice...
The beauty of this savory marinade is that you can make it ahead of time, add the meat and onion...
Pancakes always taste better if you’re still in your pajamas—really. In the summertime, you can add...
Italian for “squid,” calamari is an oft-forgotten ingredient that actually enjoys a long tradition...
Just a few extra ingredients put early carrots in the spotlight. Browning the butter lends a sweet...
Chicken soup has been known to cure everything from the sniffles of a cold to the sniffles from a...
You’ll be surprised by how moist this chicken cooks up; it’s a great technique to use for any...
This recipe reminded us of how good chicken piccata tastes and, just as important, how quick it is...
This dish is flexible: You can eyeball the amounts and variety of veggies, double the recipe,...
A light yet satisfying dish: A three-pound bird should yield plenty of meat, while the apple and...
This recipe includes all the traditional ingredients for true New England clam chowder—fresh...
Whether you’re waiting for your crop to ripen or a frost is looming before those beauties turn red...
Don’t let the list of ingredients deter you; this is a delicious recipe that takes “boiled dinner”...
From Barking Crab, a stalwart restaurant on Boston’s waterfront, come these classic cakes, full of...
Tart cranberries are paired with Gorgonzola, that piquant Italian blue cheese, for a happy...
Traditionally, scones are made with currants or raisins. We’ve found that dried cranberries are a...
Even after cutting all of the cranberries, this is one quick-to-make treat. Although it tends to...
Toasted wheat germ and cornmeal combine to create a light, crunchy crust for this delicate fish (a....
For nostalgic reasons, we kept this classic recipe as it ran 30 years ago. Unless you’re...
Red-and-green for the holiday season …
Purslane is a very common weed—a pest for most gardeners. It also happens to be quite a tasty...
Feeling rushed in the morning? Well, no, this isn’t a breakfast pastry like the other recipes in...
For those who just can't get enough ginger … This sophisticated version of an old favorite makes a...
Back in Yankee's infancy, in 1938, we were already including great recipes celebrating the seasons...
Brown bread is the traditional accompaniment to baked beans, a true New England favorite. This loaf...
If you’re a coupon clipper or a reader of grocery circulars, you know that flank steak goes on sale...
This is one of those great summer meals that’s elegant enough for company yet quick and easy to...
Some say this recipe is named for the great university; others, for the town of Harvard,...
This simple, beautiful recipe comes from Rose Willett of Fiddlehead Farm on Martha’s Vineyard....
No need for a leprechaun’s help. This recipe turns to science: baking soda and baking powder, for a...
Jacques Pepin is a French master chef, author of many books, and host of a PBS cooking show. He’s...
In the summer, chef Jasper White makes this dish with fresh corn, using the cobs to flavor the...
“We need to teach our children about gardening—it’s essential,” says Kin Schilling, who runs the...
They’re light and fluffy with a bright tartness. Don’t let the speed and ease of this recipe fool...
At Chinese New Year celebrations, it’s traditional to serve long noodles, symbolizing a long life....
We make no judgment if you occasionally reach for the “instant” stuff. But try our made-from-...
Served in a warmed corn tortilla, this salad is a fun twist on the traditional lobster roll. You...
We love this recipe from 1939. We made a few minor tweaks for our new-century palates.
These nutty, shortbread-like beauties are popular around the globe—they’re also known as Russian...
One of the “logs” you make with this recipe will produce 24 cookies, so unless you’re baking for...
This is an old recipe for which we have a great affection.
This bread, tomato, and cucumber salad is a perfect expression of a summer garden in a bowl.
These recipes come from New England culinary legend Hiroshi Hayashi. For many years he owned wildly...
Way back in 1938, we ran a story by Louise Crathern Russell called “40 Tested Harvest Recipes.” It...
This delicious pasta dish come from friend, cookbook author, and TV host Mary Ann Esposito.
This old-fashioned dessert is always popular and is best with fresh peaches. We’ve seen some...
Just try to eat just one—we dare you. Here’s the original recipe from 1937: “Pare and boil 6 medium...

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