What's the secret? It rhymes with bacon. And it's bacon.Read more
I love throwing dinner parties. I am always trying to think of fun and tasty snacks to have as appetizers: not too fancy or fussy, things you can pick up with your hands, and something I can make myself. I was recently at a cocktail party where breadsticks were served — store-bought — and they were okay, but I figured they can’t be too hard to make and I can add any flavors I like.Read more
This time of year is a transitional one for local ingredients, so we turned to Josh Ziskin, chef and owner of the Italian-inspired La Morra restaurant in Brookline. The end of winter through spring can be a challenging time to write a menu, so he sticks closely to what is locally available — and right now, that means fiddlehead ferns.Read more
Who doesn’t love a good potato salad? Well, here is my twist on the classic: Insalata Patate Tedesca. Serve it with a refreshing glass of Bastianich Rosatto. It’s the perfect pairing.Read more
A quick, delicious, and useful recipe. With this recipe you can quickly make seared shrimp, scallops, or just toss with pieces of chicken breast and voilà! A beautiful dish!Read more
Potatoes are plentiful and I don't care what anyone from Idaho says… Maine potatoes are the best! While working on our Yankee Magazine cookbook—The Best New England recipes, I came across this gem from 1937.Read more
Braising is an easy way to soften up and draw a lot of flavor out of an ingredient. Usually we think of tough cuts of meat such as shoulders or shanks for braising, but how about some vegetables? I am drawn to leeks, their mellow onion flavor is seductive and slow cooking them through braising coaxes out all the sweet beauty. This recipe goes well with roasted meats or a pasta dish.Read more
Getting bored with your green beans? Add some creamy Gorgonzola cheese to add a gorgeous complexity. Let's face it, green beans are delicious, but they can get boring. So let's give them some new life by melting a little Gorgonzola into the beans for a spicy appetizer or a side dish that goes perfectly with grilled or sauteed meats.Read more
In large saute pan or wok over medium-high heat, cook bacon until crisp and remove to a paper towel-lined plate. When cooled, crumble. Drain bacon fat, wipe pan clean and lightly coat with canola oil. Over medium heat, saute garlic, ginger, scallions and pineapple. Add orzo, ponzu and crumbled bacon. Toss to combine and heat through. Check flavoring and season. Serve family style, garnished with scallion greens.Read more
Some say this recipe is named for the great college, others say it gets the moniker from the town of Harvard, Massachusetts—either way this New England favorite brings sweet and sour together along with the deep and vivid purple that only comes from a beet.Read more
This great East-West combination is my favorite: Bacon-cilantro fried rice. There are two keys to a great fried rice: Dried rice (left over from the day before and super fluffy eggs. The secret to fluffy eggs? Hot oil. Here's the dish.Read more
Baked beans are a New England favorite and while there are many excellent options for canned baked beans, you'll find making them from scratch is easy and far more satisfying. Scouring through the Yankee archives, we found literally hundreds of recipes for baked beans. We couldn't test all of them, but these maple-laced, slow-cooked beans ranked high among our favorites. We loved the cob-smoked bacon which really makes these beans special--be sure to use a brand that is not too smoky or that will overpower the rest of the party in the pan.Yellow-eye beans are traditional and grown in Maine, but navy beans are a good substitute (although they don't hold their shape as well).Read more
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