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Here's another from Yankee's former “Recipe with a History” column. Dorene Lengyel of Lynnfield,...
It’s almost universal, our yen for chicken soup. I don’t know of any hard evidence that it...
Ada suggests using a double boiler to cook the cornmeal mixture. Serve warm with whipped cream.
These tasty, tender pancakes will be about ¼ inch thick when cooked. Serve well buttered with warm...
Rich and sweet, this is a multipurpose cake. For a more pronounced almond flavor, use almond...
Numerous legends surround the title of this bread. A popular one refers to a woman named Anna, who...
Attractive and easy, this will be well received by kids as well as adults.
Lovely on toast, exquisite on vanilla ice cream … For best flavor, use a variety of apple cultivars...
Bruce makes his own supply of apple butter each year and prefers using Cortland apples, which don’t...
This recipe won second prize in our 2015 Almanac Recipe Contest. Congratulations to winner Mona...
This recipe comes courtesy of the Mountain Fare Inn in Campton, New Hampshire.
A fantastic party dessert. Apricot brandy and jam contribute an appealing tartness. –Edencroft...
Exquisite color and flavor combination. –The Four-In-Hand, Marlboro, Vermont
The pride of Maine takes center stage in this stick-to-your-ribs fall and winter warmer.
I first tasted artichoke soup at The Stanford Court in San Francisco, and I found its flavor...
A nice change of pace for asparagus in season. The sauce can be kept warm over hot water while the...
“The Chinese technique for cooking vegetables is fast, doesn’t waste nutrients, and preserves their...
Our Autumn Garden Soup recipe comes courtesy of Cooking Fresh with The Old Farmer's Almanac.
Everyone has his or her favorite savory autumn dish. This souffle is my mother’s, which she adapted...
A cool, refreshing, not-too-sweet dessert. Serve with crisp lemon wafers.
A light, refreshing dessert. To serve, spoon into stemmed goblets or small glass bowls.
This quick and easy soup is a perfect prelude to a meal of barbecued chicken or ribs.
This recipe was the second prize winner in the 2012 Bacon Recipe Contest, as featured in The 2012...
Cool, tangy cabbage slaw cozies up to crisp fish in these tasty tacos. They’re so easy and fun to...
“New England Indian Pudding should be soft. For finest favor use the best dark molasses.”
Especially good with ham and perhaps a spinach salad - but could also be dessert, topped with...
For a pleasant alternative to white bread, try honey whole wheat or raisin bran bread. – Inn on...
This sauce may be stored in the refrigerator. Warm it before using to melt the butter. The sauce...
This tasty rice bears the same name as Bashir’s Basha’s Exquisite Gifts shop in Northampton, and it...
What could be simpler? A few eggs, some old bread, and maple syrup – voila! Yes, French toast. This...
A luscious frozen dessert that can be prepared a day in advance. The raspberry sauce adds tang as...
Magnificent! Both the duck and sauce can be made in advance. The final glazing is best done about...
Many people use pectin to set their jams and jellies, and that's a fine method. But chef Jason Bond...
Bean sprouts combine with stir-fried celery and mushrooms to create this wonderful Oriental-style...
Serve with steaks and chops. Filet mignon and good hamburger are both enhanced by it.
“Beef stroganoff should be made with fillet. It’s expensive, but there’s really no alternative. If...
This intensely flavored, clear broth makes the perfect starter for a festive meal.
An orange vinaigrette lightly coats the tender beet greens. Tiny cooked beets and chopped walnuts...
Here the young savory greens count as much as the beets.
This hearty beer-and-onion stew is a national dish of Belgium. It was very fashionable in the...
A modern twist on the traditional holiday confection, this recipe uses a mixture of dried fruits...
Cut these large pancakes into wedges and serve with fresh fruit on the side and apple butter, jam,...
“This two-layer sponge cake filled with chocolate mousse and topped with a bittersweet chocolate...