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Homegrown: Mead in New England

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Welcome to my glorious winery,” says Ian Bennett as he opens the door to Isaaks of Salem. The... Read More »

Homegrown: Sea Salt

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All culinary salts–edible minerals buried in rock deposits or dissolved in the ocean–are fundamentally the same compound of... Read More »

Homegrown: Smelts

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More fish dishes: Seafood Recipes Starting off with a big word I rarely use, rainbow smelts are anadromous,... Read More »

Homegrown: These Shrimp Are Real Shrimps

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They begin their chilly journey as year-old boy shrimp, trekking from inshore waters out into the cold Atlantic.... Read More »

Homemade Foods of Family and Friends

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I’ve been in the food business for a long time. I started what’s now my career — I... Read More »

Hood Holiday Party Guide

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When it comes to throwing a great party, planning is key. The more thorough your party preparation, the... Read More »

How the Pickiest Pick Produce

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Of course, today’s supermarkets have already narrowed your fresh fruit and vegetable choices for you—and you don’t have... Read More »

How to Make Cakes as Easy as Pie

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Separate eggs as soon as you remove them from the refrigerator and let them sit at room temperature... Read More »

How to Store Vegetables in a Root Cellar

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From Yankee Magazine, October 1975 Cut off the tops of vegetables to within 1 inch of the crown.... Read More »

How to Win a Cooking Contest

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Here are some tips from Mary Blenk: Don’t be intimidated. You have to just jump in. Enter often... Read More »

Inn-to-Inn Cookie Tour and Recipes

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Mt. Washington Valley, NH — December 13-14, 2008, is the weekend the Country Inns in the White Mountains... Read More »

Introductions

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Hello Yankee readers! Since this is my first blog entry, I’d like to take a moment to introduce... Read More »

Josh Ziskin — Brookline, MA

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La Morra Brookline, Massachusetts lamorra.com “Oh, man–by the end of winter, it is the toughest time,” says Josh... Read More »

Knowledge & Wisdom: Fish Tips

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If you want to do better than the others in your boat, sit in the back; the person... Read More »

Knowledge & Wisdom: Storing Excess Fresh Eggs

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A glut [of excess eggs from your chickens] in late spring and early summer can be used in... Read More »

Krista Kern, Bresca

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Most of Krista Kern’s prior experience was in desserts, but this woman is a force to be reckoned... Read More »

Lara Atkins — Richmond, VT

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The Kitchen Table Bistro Richmond, Vermont thekitchentablebistro.com Lara Atkins feels lucky about her location near Burlington’s Intervale, a... Read More »

Laurie Lufkin’s Prizewinning Toasted-Pecan Toffee Cookies

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In 2006, Laurie Lufkin won a blue ribbon at the Topsfield Fair with this recipe. The next year,... Read More »

Lee Skawinski, Cinque Terre & Vignola

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Chef Lee Skawinski and his partner, Dan Kary, are so committed to local foods that they farm most... Read More »

Listen In: Annie B. Copps on ‘Frugal Yankee’

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Listen to “Frugal Yankee” with Annie B. Copps on saving money in the kitchen now, cooking with kids,... Read More »

Looking for Real New England Food?

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Eateries that offer old-fashioned New England foods can be as modest as a roadside diner or as fancy... Read More »

Lunch with a Legend: Judith Jones

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For anyone who writes, especially anyone who writes cookbooks, meeting Judith Jones–the longtime editor of John Updike and... Read More »

Maine Dining by the Water

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VIDEO: Annie’s Windjammer Cruise Cruising Down East on a historic windjammer is a thrilling vacation for certain, but... Read More »

Make a Perfect Pie Crust

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Pies are such an important part of this holiday season — especially at Thanksgiving and Christmas — and... Read More »

March Monthly Menu

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Martha’s Vineyard — Gardens, Fish, Markets

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Read more: House for Sale: Affordable Martha’s Vineyard On Martha’s Vineyard a garden, a clam rake, and a... Read More »

Mashed Potatoes: Easy Does It

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Everyone loves mashed potatoes, right? But how many of us love our own mashed potatoes? Whether they’re too... Read More »