La Morra Brookline, Massachusetts lamorra.com “Oh, man–by the end of winter, it is the toughest time,” says Josh Ziskin. “It’s so hard to write a menu. We stick really close to what’s locally available, and spring takes its time. We don’t put asparagus on until it’s in season, and that can take a while.” But […]
Farmstead, La Laiterie, and Farmstead Lunch Providence, Rhode Island farmsteadinc.com “By the time the first ingredients start poking through, I am so ready,” says Matt Jennings. “After getting through winter, to see food growing again is monumental for the psyche. I think in New England we really do appreciate it more when it comes along. […]
Dressing Room Westport, Connecticut dressingroomhomegrown.com Chef Michel Nischan spends much of his time promoting local food systems and preparing heritage recipes at his restaurant. He gets twitchy when wintered-over parsnips arrive. “It’s a perennial root in northern regions,” says Michel, “and when properly tended, survives the winter, so that you can dig it up in […]
We all screw up song lyrics — some of us more than others. That, and a terrible singing voice, has never slowed me down. I think that one of the funniest things in the whole world is when you find out a song’s real lyrics — it’s infinitely more hilarious the longer you’ve been belting […]
Irish Soda Bread is on the menu when “Annie Cooks” — a cooking video from Yankee that highlights senior food editor, Annie B. Copps. I’m Annie Copps, Food Editor at Yankee magazine, Any good leprechaun will tell you the key to good Irish soda bread is don’t get overworked. Don’t overwork the dough and don’t […]
RECIPE: Annie’s Irish Soda Bread Want a dozen sensational seasonal recipes each month from Yankee Magazine? Sign up for our free Recipe Box Newsletter.
VIDEO: How to make Irish Soda Bread As any leprechaun will tell you, the key to good soda bread is to avoid overworking either yourself or the dough in the process. Kind of like a giant scone or biscuit, soda bread is easy and quick to make, as long as you observe some commonsense guidelines. […]
Some say Valentine’s Day is a phony-baloney holiday, created by restaurants and greeting-card companies. As a “singleton” and a cynical bird by nature, the approach of February 14 could easily churn me into a bitter spiral, especially upon hearing “every kiss begins with ‘K’” or walking by the cheery, heart-laden, red-laced windows of lingerie shops. […]
There’s a saying in Peru: Bueno es culantro pero no tanto. Translated, it means “Cilantro is good, but not too much.” Peruvians use this expression in all manner of conversation — not only when talking about food and cooking. In other words, they mean “too much of a good thing.” But the right amount of […]
With April showers, signs of life finally begin to spring from long-dormant earth–first the croci, then the real edibles. We talked to New England chefs about what they hanker for and why. These fresh ingredients will arrive in your gardens and local farmers’ markets at varying times depending on where you live in New England, […]
From Yankee magazine March 1994 When properly used in savory dishes, maple syrup lends an undertone rather than a bludgeoning sweetness. The trick to cooking with maple syrup is to use a light hand. It goes admirably with salty or strong-flavored meats like duck and corned-beef brisket. But it is equally appropriate for milder-tasting foods […]
I’ve been in the food business for a long time. I started what’s now my career — I had no idea I would ever have a career outside of the home, but that, as I’m wont to write, is another story for another time — in professional kitchens as a cook. I worked with some […]
