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How to Make Clam Chowder | A New England Recipe Classic

How to Make Clam Chowder | A New England Recipe Classic

1 vote, 5.00 avg. rating (89% score)

Now this is where things get controversial again. Some consider flour-thickened chowders an abomination, preferring a thinner broth,... Read More »

How to Make Easy Braided Brunch Loaf | Step-by-Step

How to Make Easy Braided Brunch Loaf | Step-by-Step

0 votes, 0.00 avg. rating (0% score)

Wondering how to make this savory, easy braided brunch loaf for your your next special occasion? We’ll show... Read More »

How to Make Maple Walnut Ice Cream

How to Make Maple Walnut Ice Cream

3 votes, 5.00 avg. rating (94% score)

As soon as the custard reaches temperature, pour it through the sieve into your waiting bowl. Now you... Read More »

How to Make Preserves | Ask the Expert

13 votes, 4.81 avg. rating (94% score)

Third-generation jam maker Vicky Allard —who owns and runs Blake Hill Preserves — shares her tips on how... Read More »

How to Make Rhubarb Pie | A Favorite Early Spring Dessert

6 votes, 3.33 avg. rating (68% score)

Here’s how to make rhubarb pie, a favorite early spring dessert with a sweet-tart filling and flaky crust.... Read More »

How to Make Thick & Chewy Chocolate Chip Cookies

How to Make Thick & Chewy Chocolate Chip Cookies

0 votes, 0.00 avg. rating (0% score)

  I want to make thick & chewy chocolate chip cookies , not ones that are thin and... Read More »

How to Roast Beets

How to Roast Beets

0 votes, 0.00 avg. rating (0% score)

Roasted beets are a terrific addition salads and pastas. Here’s how to roast beets at home. As sure... Read More »

How to Season a Cast-Iron Pan | Yankee Kitchen

How to Season a Cast-Iron Pan | Yankee Kitchen

0 votes, 0.00 avg. rating (0% score)

I finally received the cast-iron pan I’ve been asking for! However, it’s silver-gray, and food sticks to it.... Read More »

How to Shuck Oysters | Yankee Kitchen

0 votes, 0.00 avg. rating (0% score)

The key to shucking oysters at home may be leverage, but you also want to make sure the... Read More »

How to Skin a Tomato Easily | Yankee Kitchen

0 votes, 0.00 avg. rating (0% score)

There’s more than one way to skin a tomato easily… The quickest and easiest way we know of,... Read More »

How to Steam Lobster | Expert Advice

How to Steam Lobster | Expert Advice

0 votes, 0.00 avg. rating (0% score)

Bertha Nunan, wife of a longtime lobsterman, shared her recipe with Yankee more than 30 years ago, in... Read More »

How to Store Vegetables in a Root Cellar

0 votes, 0.00 avg. rating (0% score)

From Yankee Magazine, October 1975 Cut off the tops of vegetables to within 1 inch of the crown.... Read More »

How to Sugar on a Shoestring

1 vote, 5.00 avg. rating (89% score)

Maple sugaring, as Burr Morse will tell you, doesn’t require fancy stainless-steel boilers and gravity-fed tubing–simple firepits and... Read More »

How to Tell if a Lobster is Fresh | Yankee Kitchen

How to Tell if a Lobster is Fresh | Yankee Kitchen

4 votes, 4.00 avg. rating (79% score)

The best way to tell “fresh” among live lobsters is to look for the liveliest. They get lethargic... Read More »

How to Win a Cooking Contest

0 votes, 0.00 avg. rating (0% score)

Here are some tips from Mary Blenk: Don’t be intimidated. You have to just jump in. Enter often... Read More »

Humpty Dumpty Chips

Humpty Dumpty Chips

8 votes, 4.62 avg. rating (90% score)

A Maine favorite since 1947, Humpty Dumpty chips are a potato tradition and regional snack favorite thanks to... Read More »

Ice Cream | Recipe with a History

Ice Cream | Recipe with a History

0 votes, 0.00 avg. rating (0% score)

New England’s four-season love affair with ice cream is part of a historic legacy. Hundreds of years after... Read More »

In Review: ‘Gimme a Wimpy Burger and Paint it Red’

0 votes, 0.00 avg. rating (0% score)

In diner lingo, a “splash of red noise” is tomato soup, and “burn the British” is a toasted... Read More »

In Season: Apples

3 votes, 2.33 avg. rating (54% score)

Autumn’s fruit yields a rich bounty. Most people are surprised to learn that apples, the most American of... Read More »

Inn-to-Inn Cookie Tour and Recipes

1 vote, 4.00 avg. rating (79% score)

Mt. Washington Valley, NH — December 13-14, 2008, is the weekend the Country Inns in the White Mountains... Read More »

Insider’s Touch

1 vote, 5.00 avg. rating (89% score)

Syrup reaches the right sugar concentration when it’s boiling at 7° above its initial boiling point, which in... Read More »

Irish Soda Bread French Toast Recipe

0 votes, 0.00 avg. rating (0% score)

Amy Traverso, Yankee Magazine‘s Senior Lifestyle Editor, visits “Better Connecticut” to share a recipe for Irish Soda Bread... Read More »

Is Chopped Garlic Better Than Pressed Garlic? | Yankee Kitchen

Is Chopped Garlic Better Than Pressed Garlic? | Yankee Kitchen

0 votes, 0.00 avg. rating (0% score)

I love using my garlic press, but my sister says it’s better to chop garlic, and she points... Read More »

Italian Food Recipes from the Best Cook

Italian Food Recipes from the Best Cook

5 votes, 4.40 avg. rating (86% score)

Teresa D’Angelo was 7 years old when the German army stormed her home village of Orsogna in Abruzzo,... Read More »

Italian Sandwiches | Portland Maine’s Unsung Contribution to the World

Italian Sandwiches | Portland Maine’s Unsung Contribution to the World

5 votes, 4.40 avg. rating (86% score)

One of the advantages of living in Maine’s largest city is that you have such a wide number... Read More »

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

0 votes, 0.00 avg. rating (0% score)

Even if you don’t have a garden overflowing with zucchini right now, chances are, you’ve got more than... Read More »

January Dinner Menu | Meat Loaf, Maple Sweet Potatoes & Winter Vegetables

January Dinner Menu | Meat Loaf, Maple Sweet Potatoes & Winter Vegetables

1 vote, 4.00 avg. rating (79% score)

Start the year of right with this January dinner menu which serves up meatloaf, maple mashed sweet potatoes,... Read More »



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