Food

Two cozy dishes— one sweet, one savory—for fall’s favorite fruit.

A classic retro dessert, this chocolate zucchini cake gets its incredible texture from summer’s most abundant vegetable.

Made with wild Maine blueberries and crumbled gingersnap cookies, this blueberry gingersnap crumble is irresistibly sweet.

These crispy fish cakes are flaky, flavorful, and delicious. Pair them with easy homemade tartar sauce for the perfect meatless supper.

Wondering what to do with leftover baked beans? In many New England households, leftover baked beans were (and sometimes still are) the perfect filling for a thick baked bean sandwich.

Fresh summer corn is best served in the simplest ways, like in this fresh corn chowder. Using the milk from the cobs lends even more flavor.

Tired of McIntosh and Granny Smith? Here’s a guide to the best new apple varieties you’ll be seeing in supermarkets this fall, plus the best ways to use them.

Cobbler vs. crisp? Slump vs. buckle? Learn the difference between the many funny names for fruity old fashioned desserts, plus recipes!

Here’s a classic, old-fashioned recipe for New England Indian Pudding from the Yankee archives. Made with cornmeal, molasses, ginger, and cinnamon, it’s a rich and comforting treat.

Fresh ginger and blueberries are blended with oil and vinegar to make a zingy vinaigrette for this hearty salad.

For generations we New Englanders just assumed that our neighbors shared our preference for brown eggs. All the while the heretical white egg was making in roads along our southern border.

A classic coleslaw! Try our favorite version of the traditional summer side salad made with shredded cabbage, carrots, and a seasoned mayo dressing.