Recent recipes added to the YankeeMagazine.com Recipe Database http://www.yankeemagazine.com/recipes/search/index.php Sun, 12 Feb 2012 12:02:33 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19044 <p><i>Mead is a versatile cooking ingredient, either as the base of a braising liquid (pork, duck, and chicken are natural partners) or as a poaching liquid for salmon or fruits such as pears and apples. Here, we pair a semisweet mead with chicken thighs, apricots, and warm spices for a cozy early-spring meal.</i> <b>Note:</b> Unflavored semisweet mead is best for this recipe. If you have only dry mead on hand, add a tablespoon of honey to the sauce.</p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19044">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Wed, 08 Feb 2012 17:15:45 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19044 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19043 <p><p><b>Mix Cafe & Bakery,</b> <i>55 Church St., Jeffersonville, VT. 802-644-6371; <a href="http://www.themixcafevt.com">themixcafevt.com</a></i></p></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19043">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Wed, 08 Feb 2012 17:04:34 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19043 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19042 <p><p><b>The Friendly Toast,</b> <i>113 Congress St., Portsmouth, NH. 603-430-2154; <a href="http://www.thefriendlytoast.net">thefriendlytoast.net</a></i></p></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19042">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Wed, 08 Feb 2012 17:00:39 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19042 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19041 <p><p><b>O'Rourke's Diner,</b> <i>728 Main St., Middletown, CT. 860-346-6101; <a href="http://www.orourkesmiddletown.com">orourkesmiddletown.com</a></i></p></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19041">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Wed, 08 Feb 2012 16:59:10 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19041 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19040 <p><i>This recipe yields more paste than you'll need for 6 servings of shakshuka. Use the extra sauce to kick up grilled chicken or fish or as a sandwich condiment stirred into mayonnaise, or enjoy it simply by itself.</i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19040">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Wed, 08 Feb 2012 16:55:41 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19040 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19039 <p><b>Sofra Bakery & Caf&eacute;,</b> <i>1 Belmont St., Cambridge, MA. 617-661-3161; <a href="http://www.sofrabakery.com">sofrabakery.com</a> </i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19039">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Mon, 06 Feb 2012 21:06:38 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19039 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19038 <p><p><b>Morse's Kraut House,</b> <i>3856 Washington Road, (Route 220), North Waldoboro, ME. 866-832-5569; <a href="http://www.morsessauerkraut.com">morsessauerkraut.com</a></i></p></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19038">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Mon, 06 Feb 2012 20:57:58 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19038 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19037 <p><p><b>The Sunnyside,</b> <i>267 Water St., Warren, RI. 401-247-1200; <a href="http://www.sunnysideri.com">sunnysideri.com</a></i></p></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19037">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Mon, 06 Feb 2012 20:50:04 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19037 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19036 <p><i>"I can't imagine anyone not having corned beef and cabbage on St. Patrick's Day," says Val Menard. After tasting her version, we can't imagine not having it ourselves, either. Adding her blend of cloves, peppercorns, bay leaf, rosemary, and aromatics to the broth gives the meat a richer, clearer flavor than the usual spice packets that are sold with the meat at this time of year. </i> <b>Note: </b>This recipe feeds a crowd, with about 12 servings, but can be easily reduced. Simply use the same seasonings, a smaller piece of meat, and fewer vegetables.</p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19036">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Mon, 06 Feb 2012 18:35:08 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19036 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19035 <a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19035">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Wed, 01 Feb 2012 21:21:32 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19035 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19034 <a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19034">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Wed, 01 Feb 2012 14:58:56 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19034 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19031 <a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19031">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Fri, 27 Jan 2012 20:13:06 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19031 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19015 <p><i>Dennis Carr grills the beef for his chili, then breaks the patties up into the mixture. This method cuts the amount of fat in the final dish and also results in bigger chunks of meat. However, you may also just brown the meat in the pot before adding the vegetables.</i> <b>Note:</b> You may increase or decrease the amounts of jalapeno, chili powder, and cayenne pepper, depending on how much heat you prefer.</p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19015">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 15:21:19 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19015 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19014 <a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19014">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 15:18:41 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19014 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19013 <p><i>This classic New Orleans dish, circa 1899, gets a fresh spin with tarragon and shallots replacing the usual parsley and garlic. It gets its New England accent from a topping of buttery Ritz cracker crumbs (whose predecessor was invented in Newburyport, Massachusetts). To save time, ask your fishmonger to shuck the oysters, but be sure to save their precious liquor (juices). </i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19013">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 14:08:03 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19013 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19012 <p><i>Simona Pozzetto bakes in the European way, measuring ingredients by weight on a scale. Amounts listed here are converted from grams and/or ounces to our more traditional tablespoons and cups. For bread, ingredient amounts are more elastic than in other baking. "Bread is forgiving," Simona says. "Cake isn't." For challah, she uses bread flour, instead of all-purpose, for its higher gluten content, plus olive oil for additional flavor; for the wash, she uses a whole egg. </i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19012">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 14:05:59 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19012 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19011 <p><i>Another nod to British cooking, these pies get a pleasingly bitter edge from a small amount of dark ale in the gravy. You can bake them ahead and freeze for an easy portable meal--just put them right from the freezer into a 300&deg; oven until warm.</i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19011">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 14:03:50 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19011 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19010 <p><i>This sweet-and-savory stunner was inspired by the fruit and meat pies common in British cooking. Here, we layer apples on top of a spiced ground-pork filling and wrap it all up in a savory herbed crust. The flavors are fantastic together, and this dish has been the hit of many parties--an especially good buffet option for the crust:</i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19010">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 14:01:37 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19010 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19009 <p><i>Here's the cure for the winter doldrums: a showstopping savory tart in bright shades of orange and magenta, with sweet root vegetables accented by fennel, onion, thyme, and goat cheese. Serve warm or at room temperature--perfect for entertaining.</i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19009">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 13:56:30 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19009 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19008 <p><p><i>It's hard to imagine a more comforting combination than a savory chicken pot pie filling topped with cheesy biscuits. Butternut squash replaces the usual potatoes for a nice hit of color and sweetness.</i></p> <p><b>Note: </b>Using precooked rotisserie chicken meat saves valuable prep time.</p> <p><b>Make-ahead tip:</b> Prepare pies up to the point of baking; then wrap tightly in foil and freeze for up to 3 months. When ready to use, thaw in refrigerator and bake as directed.</p></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19008">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 13:51:41 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19008 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19007 <p><i>Here's a meatless main dish that's hearty enough for the coldest winter day. Winter greens such as kale, chard, and spinach (your choice) are packed with fiber and feel-good vitamins, yet taste rich and comforting when paired with mushrooms, sweet caramelized shallots, creamy feta, and toasted walnuts.</i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=19007">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 15 Dec 2011 13:47:15 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=19007 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18992 <p><i>We love how this delicious recipe takes a standard Thanksgiving side dish--sweet-potato casserole with marshmallow topping--and turns it into dessert (where, dare we say, it might belong). In this case, the marshmallow-esque meringue topping serves to lighten the sweet-potato filling, giving it a smooth, airy texture.</i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=18992">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Fri, 14 Oct 2011 15:09:08 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18992 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18991 <p><i>The McClellands' holiday menu changes from year to year, but Thanksgiving always begins with a big pot of something seasonal and delicious. Here, a rich squash soup is poured around a small serving of sweet scallops and earthy mushrooms.</i></p><a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=18991">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Fri, 14 Oct 2011 15:04:13 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18991 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18990 <a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=18990">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 13 Oct 2011 18:25:56 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18990 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18989 <a href="http://www.yankeemagazine.com/recipes/search/saverecipe.php?number=18989">Add To My Recipe Box</a></b></p> rss@ypi.com (Yankee Publishing Inc.) Thu, 13 Oct 2011 18:20:57 +0100 http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=18989