Desserts
Pouding Chômeur (Québécois Maple Pudding)
This Depression-era maple dessert is a type of upside-down cake that yields two layers: one cake, one sauce.
Dos Gatos’s Seared Scallop Tacos
We love these seared scallop tacos topped with crunchy pico de gallo flavored with cucumber, lime, tomatillo, and cilantro.
By Yankee Magazine
Castle Hill Inn’s Skillet Cornbread
This skillet cornbread recipe from chef Jennifer Backman is the perfect accompaniment to any supper.
By Yankee Magazine
Little Whale’s Linguine with Clams
This linguine with clams recipe from chef Michael Serpa is both aromatic and comforting.
By Yankee Magazine
“Weekends with Yankee” Season 9 Recipes
A collection of featured recipes from season 9 of “Weekends with Yankee.”
By Yankee Magazine
Gifts from Florida Citrus Celebrate Health This New Year
A Fresh Start to the New Year with Florida Citrus
By Yankee Custom Editors
Cooking Advice
Just How Standard is the “Standard” Thanksgiving Menu?
We asked the Yankee editors for their must-have Thanksgiving menu items, and the answers were surprising. It left us asking: What is the standard Thanksgiving menu, really?
Pouding Chômeur (Québécois Maple Pudding)
This Depression-era maple dessert is a type of upside-down cake that yields two layers: one cake, one sauce.
By Yankee Magazine
Maple-Glazed Stuffed Sweet Potatoes
These maple-glazed sweet potatoes stuffed with chorizo and spinach and topped with a dollop of maple-sweetened sour cream are a sweet-savory all-in-one dinner.
By Amy Traverso
Dos Gatos’s Seared Scallop Tacos
We love these seared scallop tacos topped with crunchy pico de gallo flavored with cucumber, lime, tomatillo, and cilantro.
By Yankee Magazine
Sherry Pocknett’s Butternut-Cranberry Soup
This Butternut-Cranberry Soup from chef Sherry Pocknett is almost too pretty to eat.
By Yankee Magazine
Castle Hill Inn’s Skillet Cornbread
This skillet cornbread recipe from chef Jennifer Backman is the perfect accompaniment to any supper.
By Yankee Magazine