The summer haven of Nantucket shines again on one special December weekend. Learn more about the Nantucket Christmas Stroll.
Massachusetts
Annie Copps
Cooking Advice
What Are Tapas? | Yankee Kitchen
What are tapas? M.T., Weston, MA Tapas are the Spanish equivalent of what the French call hors d’oeuvres, the Italians antipasti, and some other Mediterranean nations mezes — appetizers or small bites of simple foods eaten before, or in lieu of, a big meal. The apocryphal beginnings of the tapas (the verb tapar means “to […]
Beverages
Summer Wind
Annie Copps, Food Editor at Yankee Magazine, prepares her Summer Wind cocktail from Beach Rose and Ginger Vodka, Lemonade, and Blueberries.
Cooking Advice
Rose Ginger Vodka
Annie Copps, Food Editor at Yankee Magazine, prepares a beach rose and ginger vodka infusion that’s great for summer cocktails.
Cooking Advice
The Day of the Pomodorata
Watch the video of this Italian family’s Pomodorata Tomato Festival tradition in the Woodstock, VT area. They made over 600 jars using local, organic tomatoes! Read the article by Annie B. Copps.
Cooking Advice
How to Make Strawberry Preserves
See how to make strawberry preserves with this very simple recipe from Yankee food editor Annie B. Copps. You can enjoy fruit all year long by preserving the summer bounty. Hi, I’m Annie Copps and welcome to my kitchen. Today we’re going to be cooking with strawberries, one of my all-time favorites, and I think […]
Cooking Advice
Annie Cooks: Crab Cakes
Watch how to make classic crab cakes—full of sweet meat and just enough crumbs to hold it all together. Hi, I’m Annie Copps, I’m the Food Editor at Yankee Magazine, and today we’re making crab cakes. For all you SpongeBob SquarePants fans, those are “Crabby Patties.” Okay, so, what I did was I cooked up […]
Cooking Advice
Annie Cooks: Cranberry Gorgonzola Tart
Here’s a super-easy recipe for the holidays—or, any time!
Magazine
Shelburne Farms
Hugging Lake Champlain, this operation is a working grower, as well as a dairy, inn, restaurant, and education center. We love everything these folks do, but their selection of cheddars–which have garnered multiple honors from the prestigious American Cheese Society several years running–is the thing that has us really hooked. 1611 Harbor Road, Shelburne. 802-985-8686; […]
Magazine
Grafton Village Cheese
Since the 1890s, the cheesemakers of Grafton, sponsored by the Windham Foundation (a nonprofit dedicated to promoting rural Vermont living), have been crafting gorgeous, creamy, nutty-tasting cheddars. Sample them at their bucolic in-town location or in Brattleboro. 55 Townshend Road, Grafton; 400 Linden St., Brattleboro. 800-472-3866; graftonvillagecheese.com
Magazine
Crowley Cheese
This dairy, our family favorite, has been making cheese in small batches, by hand, since 1824. It’s the cheddar that gets sliced and served with our Thanksgiving apple pie and the block that gets grated for Aunt Roxie’s mac-and-cheese. Check the Web site to see when folks there are cheddaring–they love visitors. 14 Crowley Lane, […]
Magazine
Cabot Creamery
This nearly 100-year-old co-op buys milk from more than 1,200 dairy farms all over New England and upstate New York. From grocery-store staples to award-winning aged varieties and cave-ripened cloth-bound cheddars (a collaboration with Greensboro’s Jasper Hill Farm), fine cheese is a priority. 2878 Main St., Cabot (visitors’ center); 2657 Waterbury-Stowe Road, Waterbury Center; 5573 […]