Weekly 04-12-2020
By Susan S|Apr 10 2020|
Vermont Chocolate Potato Cake
The combination of mashed potato, chocolate, and spices in this chocolate potato cake makes for a fragrant, dense, and moist dessert.
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Join the Club! Get your Yankee Magazine + Travel Library Membership NOW
Get your Yankee Magazine + Travel Library Membership NOW. There is no better source than Yankee for all the things you love about New England!
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Italian Easter Bread with Dyed Eggs
This sweet and tender Italian Easter Bread recipe, artfully decorated with colorful eggs, makes for a beautiful (and delicious!) Easter table centerpiece.
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Ruth O’Donnell’s Portuguese Kale Soup
The best Portuguese Kale Soup recipe is made with linguica - a spicy sausage. Make a batch and see why they call this soup "Portuguese penicillin"!
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New England travel as only Yankee Magazine can do it!
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Zucchini Carrot Muffins
Yogurt keeps these delightfully moist zucchini carrot muffins fresh for days (if you can hold on to them that long), and the nutmeg gives them extra zip.
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We want to share our spring Yankee with YOU!
Take a break and read about all of your favorite locations that made the Best of New England Hall of Fame.
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Shirred Eggs | Recipe with a History
Julia Child told viewers of Boston’s public-television program The French Chef that “eggs can be your best friend,” and she especially loved the sophistication of shirred eggs.
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