Banish Peanut Butter Boredom There’s no denying that fixing a peanut butter sandwich is fast and easy. To counter the boredom of eating the same thing day after day, take an extra minute to blend a custom peanut butter spread. To ½ cup peanut butter, add a few tablespoons each of finely shredded carrot, sunflower […]
A glut [of excess eggs from your chickens] in late spring and early summer can be used in the early fall. Old-timers sometimes preserved their surplus by packing eggs in sawdust, small ends down. Or they applied a protective coating of oil or grease and packed the eggs in bran and salt. One cookbook of […]
Of course, today’s supermarkets have already narrowed your fresh fruit and vegetable choices for you—and you don’t have to worry about such nuisances as weevils or borers in the produce on most grocery shelves. Just about anything you buy will be uniform and good quality. but there are ways to choose the tastiest of what’s […]
Bacon and eggs are an unbeatable breakfast combination, and making them doesn’t have to be a matter of spattering grease and frying pans. Instead, try this convenient, quick combination of baked eggs with bacon adapted from New Delineator Recipes (1929): Curl one slice of just-cooked bacon around the inside of each cup in a six-muffin […]
Stock up on artisan-crafted kitchen basics and gourmet staples. 1. You could use this family-size cherrywood salad bowl ($79) every night and it would still last a lifetime; mini wooden bowls (set of four $12) have endless practical uses. New Hampshire Bowl and Board, Contoocook, NH. 603-648-9566; newhampshirebowlandboard.com 2. Pewter fruit-blossom measuring spoons ($48) by […]
Yankee food editor Annie B. Copps took a culinary cruise aboard the J & E Riggin, a windjammer out of Rockland, Maine, co-captained by Jon Finger and Annie Mahle. From these photos by Heath Robbins, you’ll see that it’s an adventure and a gourmet experience.
Grapenut pudding is a New England favorite. Yankee food editor Annie B. Copps shows how to prepare this regional dish for those who haven’t tried it at home. Recipe: Grapenut Pudding
Annie: Hi, I’m Annie Copps. Welcome to my kitchen. What’s better than corned beef and cabbage? Corned beef hash the next day. And, to do that we’re going to use all these terrific roasted vegetables that we made without corned beef and leftover corned beef and some eggs. And you’re going to love it. And, […]
Have an elegant spring fling with dinner guests when you serve this April dinner menu. Start with Beef Stroganoff, Feather Bed Potato Rolls, and Maple Walnut Mousse for dessert. Want a dozen sensational seasonal recipes each month from Yankee Magazine? Sign up for our Recipe Box Newsletter. RECIPES
At my house, meatloaf was a very special treat. My mom, a terrific cook (and a great mom), had a “thing” about meatloaf. She couldn’t understand why we liked it so much. Now she confesses to enjoying it. And no wonder. Wait till you try this recipe for Mom’s Meatloaf.
Move mountains of leftover mashed potatoes into a loaf of bread with this recipe and video tips from Yankee food editor Annie B. Copps. Recipe: Potato Bread
Choose whatever apples you like for this Open-Face Apple-and-Almond Tart. Ginger Golds, Empires, Corlands, Macs? Recipe: Open-Face Apple-and-Almond Tart
