Yankee Magazine's Lost & Vintage Recipes
Dublin, NH (June 10, 2012)— On newsstands October 2, 2012, Yankee Magazine’s Lost & Vintage Recipes celebrates the region’s time-honored classics with 100 of the best vintage recipes, from simple everyday dishes to special occasion fare. Created for the home cook, this premium newsstand edition also features mouth-watering photographs.
“New Englanders know their heirlooms,” says Amy Traverso, Yankee’s senior lifestyle editor. “We collect heirloom clocks, quilts, even seeds. And heirloom recipes are just as precious. Classics like Blue Cheese Biscuits, Red Flannel Hash Casserole, Corn Pudding, and Blueberry Boy Bait have been loved by generations of home cooks and are ripe for updating and rediscovery.”
New England’s rich heritage overflows with beloved foods. For more than 77 years, Yankee Magazine has chronicled New England food traditions. Today’s consumers, yearning for authenticity, are embracing favorite classic recipes. Now, the editors have culled the archives to pass along the most loved vintage recipes. Classics like Dilly Beans, Blue Cheese Biscuits, New England Succotash, Cheese Woodchuck, All-Star Chicken and Dumplings, Swedish Meatballs, Lobster Pie, Fan Tan Rolls, Blackberry Cobbler and more will now be available in one convenient collection.
With full-color photographs, Lost & Vintage Recipes will stimulate home cooks’ taste buds and inspire them to create the same nostalgic dishes that have comforted and nourished generations of New Englanders before them. Here is just a sampling:
–Appetizers: Blue Cheese Biscuits, Chicken Liver Paté, Deviled Eggs, Old-Fashioned Soda Crackers
–Soups and Salads: Asparagus Vinaigrette, Mom’s Caraway Coleslaw, Fresh Corn Chowder, Chestnut Soup, Watercress Soup, Lobster Bisque
–Vegetarian Entrées and Vegetable Sides: New England Succotash, Corn Pudding, Zucchini Pancakes, Cheese Soufflé
–Meat and Seafood Entrées: Chicken tà la King, Chicken Tetrazzini, All-Star Chicken and Dumplings, Beef Stroganoff, Swedish Meatballs, Lobster Pie, Baked Scallops with Vermouth and Garlic, Quahog Fritters, Nancy Clancy’s Red Clam Sauce
–Breakfasts and Breads: Scotch Eggs, Red Flannel Hash Casserole, Potato Doughnuts, Blueberry Boy Bait, Crumb Coffee Cake, Sally Lunn, Anadama Bread, World’s Best Sticky Buns