Celebrating New England’s best cheeses, meats, jams, sweets, and other gift-worthy treats in Yankee Magazine’s annual food awards.
Amy Traverso
A collection of festive baking recipes and family memories from the Brass Sisters, New England’s most endearing home cooks.
Massachusetts
Where to Eat in Cambridge, Massachusetts
Among the forward-looking options in the old-school town of Northampton, Massachusetts, is farm-to-table with a French accent.
Magazine
Kale | In Season
Kale’s season is not limited to late fall. This cold-hardy and stalwart vegetable grows—in the field or in cold frames—all year round, supplying much-needed local produce to New Englanders in winter. But nothing tastes quite as good as field-grown kale in late fall, when a bit of frost concentrates its sweetness and draws out its […]
Fish & Seafood
How to Make Clam Cakes | Step-by-Step
Ever wonder how to make clam cakes at home? Our recipe yields cakes that are tender, stuffed with clams, crisp, and never greasy.
Cooking Advice
5 Favorite Apple Hacks | Best Way to Store Apples & How to Keep Apples from Turning Brown
These 5 great apple hacks include the best way to peel apples, the best way to store apples, and how to keep apples from turning brown.
Desserts
Lemon Zest Cake
Refreshing and flavorful, this lemon pound cake is made in a Bundt cake pan and drizzled with a simple lemon glaze. Top it with fresh sliced strawberries for a delicious twist.
Massachusetts
Best Apple Picking | Boston-Area Orchards
Ready for some apple picking? Boston residents have dozens of options within a short drive of the city. Here are our favorites!
Re-creating a recipe from memory…when the memory isn’t yours.
Main Dishes
Poorhouse Pies | Local Flavor
Baked in a farmhouse and sold on the honor system, Poorhouse Pies are a Vermont slice of life.
Breakfast & Brunch
Sweet & Easy Chocolate Chip Muffins Recipe
Love chocolate? Love muffins? Here’s a quick and easy recipe that yields the tastiest, tenderest chocolate chip muffins around.
Magazine
Tomatoes | In Season
The tomato is a relative latecomer to the American table, the product of a meandering journey from its native South America through Europe and back to the Americas. Along the way, it was met with suspicion: A member of the nightshade family, it was assumed to be poisonous and used only as an ornamental plant. […]