Yankee Magazine Recipes
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It’s almost universal, our yen for chicken soup. I don’t know of any hard evidence that it...
This recipe is simple and delicious, a perfect holiday standard. To save even more time, use...
This Catalan-style garlic sauce is great for summer days because it contains no eggs, so it can't...
This simple ice cream is an ode to summer both in its flavor and its lovely creamy-purple color.
With all their rich flavor, it’s hard to believe that these cookies are low in fat. Like the...
These sliced nut cookies are sometimes called “Jewish biscotti.”
These sliced nut cookies are sometimes called “Jewish biscotti.”
This cake is easy enough for novice bakers and tastes as though it comes straight from a French...
This makes a tasty substitute for plain old salt and pepper.
After sending the remainder of her very first Angel Chocolate Pie home with her boyfriend, baker...
Our readers say it best: “EASY and LOVED by all my guests!” You may also cook these ribs on a grill...
Apples’ crunch and tangy sweetness combined with walnuts and piquant blue cheese make this a ...
We love this Asian spin on classic fall ingredients, and it’s so easy to make. The dipping sauce is...
This recipe comes courtesy of the Mountain Fare Inn in Campton, New Hampshire.
A crostata is a rustic Italian tart. This delicious apple variation is best served with sweetened...
This is a wonderful snack based on a very old recipe for hot-water ginger bread. The chopped...
A kuchen is a German yeast-raised cake filled with fruit or cheese. We’ve simplified the recipe by...
A classic French upside-down caramelized apple tart; here, we give it a new twist with the...
If you were to have just one New England cookbook on your shelf, we’d suggestThe Book of New New...
When Yankee published its first issue in 1935, Maine’s Arroostook County was the potato-growing...
This salad of arugula and watercress, dressed with a light orange-poppy seed dressing, makes the...
With just 3 tablespoons of sesame oil instead of mayonnaise, this is a much healthier take on...
With just 3 tablespoons of sesame oil instead of mayonnaise, this is a much healthier take on...
A new twist on hummus—a combination of the brilliant green dip and fragrant, earthy spiced pita ...
You may serve this fresh spring soup either hot or cold, which makes it a great option for ...
6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs) ½ cup Coffee Spice Rub...
A transcendent pairing: sweet and salty, crisp and creamy.
Who says muffins have to be sweet? Inspired by the savory scones that have become ubiquitous in...
Cool, tangy cabbage slaw cozies up to crisp fish in these tasty tacos. They’re so easy and fun to...
Bread stuffings for clams are usually dry and stodgy. The potato in these baked clams makes them...
Kerry makes her own pepper jelly (available at the winery store) using fresh Pinot Noir juice and...
Boston chef Andy Husbands (Tremont 647 and Sister Sorel) recommends this for indirect grilling (the...
Nothing beats an old-fashioned hamburger, and the best burgers are really quite basic.
I remember...
What could be simpler? A few eggs, some old bread, and maple syrup – voila! Yes, French toast. This...
The key to a great crust is a nice, wet, rather sticky dough. That’s why a food processor is much...