This polenta dish from Boston chef Douglass Williams is a customer favorite. Make the polenta in advance, so that it has time to chill and set up. Then fry it, top it with honey and Gorgonzola, and serve as an appetizer.
Appetizers
Yankee Magazine
For a fun Easter craft, try coloring Easter eggs with homemade egg dye using common kitchen ingredients. Get four all-natural Easter egg dye recipes.
Main Dishes
Orecchiette with Sausage and Broccoli Rabe
Italian for “little ears,” orecchiette are pasta cups that can be made without any special equipment. This version from Boston chef Douglass Williams is served with a chicken sausage sauce and broccoli rabe.
What does a New England moose look like? Our readers shared their best moose images with us in this collection of photos celebrating moose in New England.
Looking to spruce up your home for spring? These five retailers are sure to help you bring some New England flavor to your space.
From sweet to savory, here are three classic ways to serve apple pie in New England.
Readers respond to their favorite Yankee magazine articles.
In capturing the drama and beauty of sea life, Maine underwater photographer Brian Skerry hopes his extraordinary images can help save the future.
In her own words, a self-taught DIY renovator tells the story of how she brought beauty and new life to an abandoned Victorian.
New England
Best Public Gardens in New England
From the Coastal Maine Botanical Gardens to the roses at Elizabeth Park in Connecticut, here are eight of the best public gardens in New England.
Desserts
Salted Chocolate Pudding Cakes
Chocolate, whiskey, salt, and a hint of smoke come together in perfect harmony in these sophisticated salted chocolate pudding cakes.
Groundhog vs. Woodchuck: What’s the difference between the two animals? Is there any difference? We decided to find out.