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.
Amy Traverso
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.
Spice up the last weeks of outdoor grilling season with a new take on a favorite fall vegetable.
Condiments
Avocado-Cilantro Salsa (Salsa de Aguacate)
This cooling Avocado-Cilantro Salsa (Salsa de Aguacate) pairs perfectly with your favorite tacos. If you don’t like cilantro, feel free to substitute fresh basil.
In a New England cornfield, acclaimed chef David Vargas of Vida Cantina in Portsmouth, New Hampshire, found a way to connect with his roots.
Finding the perfect hot buttered roll on the Connecticut shore at Lobster Landing in Clinton.
Celebrate the bounty of summer with this update on a classic French dish.
Massachusetts
Summer Weekend on Cape Ann, Massachusetts | Weekend Away
Gloucester and Rockport are summertime treasures hiding in plain sight. Follow along on a perfect Cape Ann summer weekend.
Here’s how to make rhubarb pie, a favorite New England early spring dessert with a sweet-tart filling and flaky crust. Just add vanilla ice cream!
We love this delicious pesto potato salad recipe from Yotam Ottolenghi. It’s basically a simple pesto potato salad, made even more flavorful with the addition of peas, eggs, mint, a little vinegar, and extra parsley.
Put a fresh spin on a classic summer dessert with these Pistachio Swirl Strawberry Shortcakes.