Food

Very Blueberry Muffins

These very blueberry muffins rely on a few tricks to ensure even berry distribution and big blueberry flavor.

By Amy Traverso

Gluten-Free Orange-Ricotta Company Cake

This Orange-Ricotta Company Cake is a simple, versatile, and delicious glazed loaf that’s sure to wow any guest.

By Yankee Magazine

Crispy Cod Cakes with Tartar Sauce

These crispy cod cakes are a great way to use up leftover mashed potatoes and fish in a fast and flavorful meal.

By Yankee Magazine

Herbed Zucchini Fritters with Salted Yogurt

When you have a surplus of summer veggies, these zucchini fritters are a crunchy, herby treat. Especially served with lemony yogurt sauce.

By Yankee Magazine

Hasselback Caprese

Stacking tomato, mozzarella, and basil makes this Hasselback Caprese a summer side dish that’s both delicious and visually appealing.

By Yankee Magazine
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Maine Wild Blueberry Syrup

This easy recipe for Maine wild blueberry syrup adds bright summer flavor to cocktails and desserts.

By Yankee Magazine

The Best Things Our Food Editor Ate (and Drank) Last Month | July 2024

From her new favorite lobster roll to the best chocolate chip cookie to a most unexpected dessert, Yankee’s Amy Traverso brings you the best eats of summer 2024.

By Amy Traverso

Very Blueberry Muffins

These very blueberry muffins rely on a few tricks to ensure even berry distribution and big blueberry flavor.

By Amy Traverso

Blueberry Cream Pie with Gingersnap Crust

This Blueberry Cream Pie with Gingersnap Crust was loosely inspired by the famous wild blueberry cream pie served at Helen’s Restaurant in Machias, Maine.

By Amy Traverso

Gluten-Free Orange-Ricotta Company Cake

This Orange-Ricotta Company Cake is a simple, versatile, and delicious glazed loaf that’s sure to wow any guest.

By Yankee Magazine
See More Food