Apple-Pumpkin Muffins
These simple apple-pumpkin muffins combine the best flavors of fall in one
By Yankee MagazineFood
Main Dishes
Mushroom, White Bean, and Spinach “Scampi”
This vegetarian “shrimp scampi” made with mushrooms, white beans, spinach, and lots of fresh minced garlic is an easy weeknight dinner.
Cooking Advice
The Condiment Our Food Editor Is Obsessed with Right Now
Our food editor, Amy Traverso, writes about the versatile condiment she can’t get enough of right now.
Pumpkin Snickerdoodles
A creative technique keeps these pumpkin snickerdoodle cookies from becoming cakey.
By Yankee Magazine
Stop Throwing Away These 5 Food Scraps
Cookbook author Irene Li shares five common ingredients that you should be using, rather than throwing out or composting.
By Amy Traverso
Mushroom, Kale, and Tomato Strata
Fresh summer tomatoes pair beautifully with mushrooms and kale in this easy tomato strata.
By Yankee Magazine
Creamy Garlic Pasta with Ricotta and Sun-Dried Tomatoes
The subtle sweetness of ricotta pairs beautifully with garlic and sun-dried tomatoes in this creamy garlic pasta.
By Yankee MagazineMushroom, White Bean, and Spinach “Scampi”
This vegetarian “shrimp scampi” made with mushrooms, white beans, spinach, and lots of fresh minced garlic is an easy weeknight dinner.
By Yankee Magazine
Walnut-Rosemary Glazed Roasted Pumpkin Wedges
This roasted sugar pumpkin wedges recipe is a tasty way to enjoy pumpkin in its pre-pureed form. You’ll find these edible pumpkins at many supermarkets and most farm stands. They
By Yankee Magazine
Mom’s Pumpkin Sheet Cake Bars with Cream Cheese Frosting
The perfect pumpkin cake bars for fall are generously spiced and topped with cream cheese frosting.
By Yankee MagazineApple-Pumpkin Muffins
These simple apple-pumpkin muffins combine the best flavors of fall in one
By Yankee MagazinePumpkin Snickerdoodles
A creative technique keeps these pumpkin snickerdoodle cookies from becoming cakey.
By Yankee Magazine