An Italian-inspired dessert to savor.
Amy Traverso
On the heels of a chaotic year, Boston chef Douglass Williams shares simple recipes for making pasta at home, including Ricotta Gnocchi Cacio e Pepe, Orecchiette with Sausage and Broccoli Rabe, and Polenta with Gorgonzola and Honey.
Catching up with Lydia Shire, the pioneering Boston chef and featured Weekends with Yankee guest.
The secret ingredient? Potatoes, those heroes of early-spring cooking.
Fish & Seafood
Mussels in Cider Cream Sauce | In Season
The depths of winter bring out the best shellfish of the year.
Fish & Seafood
Mussels in Cider Cream Sauce
The depths of winter bring out the best shellfish of the year, showcased here in a cozy recipe for mussels in cider cream sauce.
Fall in love with winter in a handsome little town brimming with cold-weather adventures and amenities.
Cooking Advice
Wet Brining A Turkey vs. Dry Curing | Thanksgiving Advice
Dry curing or wet brining a turkey — we compare the advantages and disadvantages of two popular Thanksgiving turkey cooking methods.
Reimagine your menu with modern holiday recipes using classic regional flavors.
New England’s most iconic foods are more than mere items on a bucket list. They’re edible artifacts. Learn more about the history of chowder, baked beans, blueberry pie, stuffies, and Yankee pot roast, plus how to make (or where to order!) them.
Yankee senior food editor Amy Traverso shares some delicious updates to The Apple Lover’s Cookbook, including recipes for apple-infused soufflé pancakes, slab pie, cobbler, and a savory sheet-pan supper.
Magazine
5 Questions with Deirdre Heekin
Catching up with the noted Vermont winemaker and Weekends with Yankee guest.