Homemade Favorites for Every Season Featured in Yankee Magazine's Best New England Recipes
Dublin, NH (September 29, 2011)—On newsstands October 4, 2011, Yankee Magazine’s newest recipe collection, Yankee’s Best New England Recipes, celebrates the region’s distinct seasons and highlights the special and fleeting ingredients available such as shellfish in winter; maple syrup and asparagus in the spring; corn, blueberry, and tomato in summer; and cranberries and apples in the fall. Following the course of a year—from winter’s comfort foods, to the first greens of the growing season in the spring, summer’s abundance of produce, and fall’s cornucopia of root vegetables and squashes—each chapter includes recipes for salads & starters; entrées; sides; breakfast; desserts & baked goods; and beverages.
“Here in New England, we live by the seasons. They shape our days and inform our appetites,” says Amy Traverso, Yankee’s lifestyle editor and editor of the collection. “As the months roll on, our cravings roll with them, from cozy stews in winter to blueberry pie and sweet corn in July. Even long-transplanted Yankees will still find their thoughts turning to apple crisp in the fall and strawberry shortcake in the summer. As more and more cooks embrace the virtues of eating locally and in season, the effect is even stronger.”
Seasonal cooking has always been an essential part of Yankee Magazine‘s mission. This collection includes both classic recipes and newer favorites from more than 75 years worth of Yankee’ s archives.
Created for the home cook, this premium newsstand edition features mouth-watering full-color photographs, and more than 150 recipes, including blueberry buttermilk pancakes (p. 67), pan-roasted mussels with garlic and almonds (p. 12), maple-nut bars (p. 37), strawberry-rhubarb muffins (p. 52), heirloom tomato and garden-herb salad (p. 68), strawberry ice cream (p. 81), Vermont-cheddar fondue (p. 103), and pumpkin whoopie pies (p. 115).
Yankee’s Best New England Recipes will be cherished by home cooks who love New England’s distinct seasons and ingredients for years to come.
For review copies and interviews, contact Heather Atwell, Communications Manager, Yankee Magazine, 603-563-8111, ext. 180, firstname.lastname@example.org.
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