This vegetarian “shrimp scampi” made with mushrooms, white beans, spinach, and lots of fresh minced garlic is an easy weeknight dinner.
By Yankee Magazine
Our food editor, Amy Traverso, writes about the versatile condiment she can’t get enough of right now.
By Amy Traverso
By Annie Copps
By Bethany Bourgault
By Aimee Tucker
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These simple apple-pumpkin muffins combine the best flavors of fall in one
A creative technique keeps these pumpkin snickerdoodle cookies from becoming cakey.
Cookbook author Irene Li shares five common ingredients that you should be using, rather than throwing out or composting.
Fresh summer tomatoes pair beautifully with mushrooms and kale in this easy tomato strata.
The subtle sweetness of ricotta pairs beautifully with garlic and sun-dried tomatoes in this creamy garlic pasta.
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
The perfect pumpkin cake bars for fall are generously spiced and topped with cream cheese frosting.