Annie B. Copps

Annie B. Copps, senior editor, food, of Yankee Magazine:

Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns. Prior to joining Yankee, she served as food editor of Boston Magazine and features editor of Concierge and was also widely known for her work as the host of WBZ radio's Connoisseurs' Corner and WTKK's Table Talk with Annie Copps.

As a television producer, she made her mark with two popular PBS series, Cooking with Todd English and Julia Child's Kitchen -- where she was an assistant to the legendary grande dame of French cuisine. She has also appeared as a guest on NBC's Today show.

Before beginning her media career, Annie honed her skills as a cook at several notable Boston-area restaurants, including Olives, Jasper's, The Harvest, and Michela's.

Articles by Annie B. Copps

Every Week → Weekly Recipe →

Yankee Kitchen

Defrosting turkey, oven space, and pork chops

Travel → Rhode Island: The Ocean State →

Weekend: Divine Providence

Visit Rhode Island's capital city for worldly cuisines

Walking in Providence

Find history and art in this Rhode Island city

Travel → New Hampshire: The Granite State →

Dining in the Mount Washington Valley, New Hampshire

Yankee's food editor dines out and takes notes

Travel → Massachusetts: The Bay State →

Weekend or More in Nantucket

Wine festival in May, but lots more to do on this island

Issues → September/October 2008 →

Chef Frank McClelland Digs Local Ingredients

Issues → July/August 2008 →

David Coakley, Bartender, Cambridge, Massachusetts

Rosaly Bass, Organic Farmer, Peterborough, New Hampshire

Clambake on Prudence Island

A Rhode Island ritual feeds 150 friends

Clambakes

Fresh from Mary Ann Esposito's Garden

The Italian chef and her gardening husband

Easy Does It: Gazpacho

Cold, refreshing garden soup

More Vegetable Choices

The Back Eddy: Westport Harbor, MA

Restaurant review: Dining on the docks

Mail Order Lobster and Clams

Lobsters and shellfish from New England

How to Skin a Tomato

When all you want is the meat

Issues → May/June 2008 →

Local Maine Food Resources

Best places to find cheese, bread, fish, meat

Bonus Recipes from Portland Chefs

Five recipes that are worth the extra effort

Butter Making on a Farmstead

Happy cow, better butter

Restaurant Review: Blue Sky

Lydia Shire's new restaurant in York, Maine

The Maine Course: Five Portland Chefs

Portland is a thriving city of fine cuisine by talented chefs

What the Locals Know about Beacon Hill

Acorn Street, a cobblestone path with hidden gardens

Budget Dining Tips

Eat cheaply and well with these 10 tips

Issues → March/April 2008 →

Restaurant Reviews: Spring Selections

Summer Winter and Foxwoods MGM Grand

Easy Does It: French Toast

Favorite breakfast treat never gets stale

Toast Toppings

Best 5 Maple Syrups

New Hampshire maple syrup wins Yankee taste test

Issues → January/February 2008 →

Weekend: Divine Providence

Visit Rhode Island's capital city for worldly cuisines

When You Go

Soups: Classic Comforts

Clam chowder, onion soup, lentil soup, chicken soup

Chicken Soup: An International Favorite

Some ethnic variations on everyone's favorite soup

Easy Does It: Mashed Potatoes

One recipe and seven mix-ins

Do the Mashed Potato

Occasion: Chinese New Year

How to celebrate the Year of the Rat in style

Host Your Own Chinese New Year Party

Make fortune cookies, Chinese cookies, 'firecracker' beef

Walking in Providence

Find history and art in this Rhode Island city

Issues → November/December 2007 →

Easy Does It: Latkes

Simple pan-fried potatoes are a delicious and meaningful treat

Chanukah: The Miracle of the Oil

Occasion: Easy, Elegant Holiday Recipes

Easy appetizers to chocolate tarts

Buy: Five New England Cookbooks

Gift ideas for food lovers

Issues → September/October 2007 →

Eat Your Local Vegetables

Recipes for fresh-picked local corn, leeks, squash

Support Your Local Growers

Easy Does It: Poached Pears

A favorite fall fruit gets a good soaking

Occasion: Quick Meals for the Athletes in the Family

Meatballs, chicken, and empanadas for the lacrosse players

Issues → July/August 2007 →

10 Grilling Tips for Beginners

Yankee food editor shares her Today show advice

A Shipshape Feast: Cooking on Board

Recipes for family meals to prepare while sailing the ocean

Wine Selections

Helen's Helpful Hints

Five Easy Grilling Recipes, with Video

Steak, veggies, oysters, and clams on the grill

Issues → May/June 2007 →

Good Times, Great Food at a Lakeside Retreat

Deviled eggs, asparagus, and trout for an easy meal

Good Eggs

Perfect hard-boiled eggs.

Take a Walk on the Wild Side

What to Pour

Issues → March/April 2007 →

A Brunch to Welcome Spring

Serve strata, challah, and salmon to start the day

Easy Does It: Angel Food Cake

This true classic is also super-easy and deliciously low-fat

Egg-cellent Tips

Issues → January/February 2007 →

The Kids Stay in the Picture: Photographing Children and Food

Coming in from the Cold: Comfort Food and Family in Vermont

Recipes for gourmet hot chocolate, pot pies, apple pie

Dining in the Mount Washington Valley, New Hampshire

Yankee's food editor dines out and takes notes

Issues → December 2006 →

Yankee Kitchen

Wassail and Rice

Issues → November 2006 →

Yankee Kitchen

Defrosting turkey, oven space, and pork chops

Issues → October 2006 →

Fruit of the Vine: Westport Rivers Vineyard

Recipes for a fall harvest meal to pair with New England wine

Yankee Kitchen

Good Food Solutions

Issues → September 2006 →

Fear of Frying

Yankee Kitchen: Shucking Oysters

Proper way to shuck oysters

Our World Is an Oyster

A bit of history, a field guide, some recipes, and oyster festivals

Oysters_Field Guide

A Field Guide to New England Oysters

Food → What's Cooking? →

Our World Is an Oyster

History, a field guide, recipes to celebrate our favorite bivalve

A Field Guide to New England Oysters

Five Easy Grilling Recipes, with Video

Steak, veggies, oysters, and clams on the grill

10 Grilling Tips for Beginners

Yankee food editor shares her Today show advice

Blogs → Eating New England →

Food for Football and Friends

Middle Eastern treats from Watertown

A Kitchen Story and Oysters

Why I love food writer Bill Buford

The Making of a Wine List

Malbec to Ice Wine to Chardonnay to Rose to Friuli

Learn Something New in Pizza-Making

Pizza tips from an expert

Strawberries in February?

Food dilemmas: recalled beef, imported fruit

Prosciutto, Cheese, Honey Make the Day

Pretend to be snowbound, with a really great menu

A Green Book and a Stowe Chef

Reasons to make a great meal

Dinner with Guy and Mary Ann Esposito

Mary Ann cooks and Guy gardens

A Toothy Tale From Nantucket

An otherwise great dining destination

Why I Read About Grilling in the Early Spring

Winter food is over, but spring food is still to come

Spring Into These 3 Cookbooks

Cupcakes, Vermont's best, and splendid suppers

Where Did This Cheese Come From?

Look for the dairy's best in spring

Bread is Up, Lobster is Down

Coping with food prices

Thanksgiving in June

Food testing to make a deadline

A Week in the Life of the Food Editor

Racking up miles and calories

So Much Food, So Little Time

Annual gathering full of food, fame, and tasty satisfaction

Perils of the Restaurant Reviewer

What if there's no restaurant?

Hot Dogs: New England's Best

Flo's and Fred's And Scup's