Spice up the last weeks of outdoor grilling season with a new take on a favorite fall vegetable with this grilled flank steak paired with butternut squash and a chimichurri-style sauce.
Food
This Cranberry-Apple Cobbler draws inspiration from a 1947 recipe. We love the addition of apples in the filling and cornmeal in the topping.
This simple beet soup with pear and fennel hits all the notes of early fall, and can be served cold or warm. Top with a dollop of crème fraîche, Greek yogurt, or sour cream for added richness.
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.
Spice up the last weeks of outdoor grilling season with a new take on a favorite fall vegetable.
Main Dishes
Vida Cantina’s Vegan Tofu Ranchero Tacos
In this flavorful vegan taco recipe from Vida Cantina in Portsmouth, New Hampshire, fried tofu holds up in a traditionally meat-based taco style.
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.
Food
Strawberry Preserves
This easy strawberry preserves recipe is perhaps the best way to enjoy the bright, sweet flavor of early summer berries.
Fish & Seafood
Scallop Tacos with Summer Vegetables
These scallop tacos aren’t your typical seafood tacos. The scallops are seared, not fried, and instead of coleslaw, they are topped with a wilted kale and squash salad.
In our view, the best salads combine fresh greens with a mix of flavors and textures: sweet, creamy, nutty, salty. And this butter lettuce salad with cherries and goat cheese hits every delicious note.
In a New England cornfield, acclaimed chef David Vargas of Vida Cantina in Portsmouth, New Hampshire, found a way to connect with his roots.
Celebrate the bounty of summer with this update on a classic French dish.