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Yankee Magazine's March/April 2013 Issue— The Power of Place

The Guide:

In the Food section, “Best Cook In Town” Caroline Craig whips up her famous sticky buns (page 64). In “Making the Grade,” it’s all about maple: Maple-Pecan Oat Pancakes, Coleslaw with Maple-Cider Dressing, Maple Baked Beans, Maple-Glazed Spareribs, French-Toast Bread Pudding with Rum Spike-Maple-Toffee Sauce, and Maple-Walnut Layer Cake with Easy Maple Frosting (page 65). And in “Homegrown,” elegant beers from Vermont’s Hill Farmstead Brewery get rave reviews.

Annie Graves writes a story for the Home section called “Building for Forever” about Unity College and its recently-built president’s house, which produces as much energy as it uses with a net-zero footprint (page 48). “New England’s Finest” features tools and kitchenware from local artisans for a made-in-New England kitchen (page 56). Caroline Woodward shows how to make her “Inspired Idea,” brightly colored string eggs. In “Antiques & Collectibles,” Catherine Riedel writes about vintage costume jewelry made in Providence, Rhode Island, from the 1930s to the mid-1950s (page 60).

And, in the Travel section, Stephen Jermanok discovers some of New England’s most surprising art treasures in little-known museums, galleries, and libraries.

For more information about the contents of Yankee Magazine’s March/April issue, visit:

About us: Yankee Magazine was founded in 1935 and is based in Dublin, New Hampshire. It is the only magazine devoted to New England through its coverage of travel, home, food, and feature stories. With an average circulation of 317,000 and a total audience of 1.7 million readers, it is published by Yankee Publishing Incorporated (YPI), a family-owned, independent magazine publisher. YPI also owns the nation’s oldest continuously produced periodical, The Old Farmer’s Almanac. More information about Yankee: New England’s Magazine is available at:

Yankee invites the media to interview our editors. For more information, contact Heather Atwell, or 603-563-8111 x180.

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