Aromatic and full of rich flavor, this New England-inspired old-fashioned mincemeat recipe is a worthy holiday season classic.
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Ruth Feeney’s Blackberry Jelly
This sweet blackberry jelly recipe from Yankee 2009 “Best Cook” Ruth Feeney is the perfect way to make use of fresh summer blackberries.
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Chai Maple Syrup
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Make Apple Butter in the Slow Cooker
Follow our simple instructions to make apple butter in the slow cooker at night! When you wake up, the house will smell like heaven.
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Zucchini Marmalade
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Perfect Hot Fudge Recipe
A quick, no-fail, perfect hot fudge recipe, from the archives of Yankee Magazine. It’s better than anything you can buy in the store. Usually when you see a headline like this one, the words “This Story Will Teach You How to…” are implied at the front. But I encourage you to take this headline as […]
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Jerusalem Artichoke Puree
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Maple Syrup Recipes | Best Cook
Maple means many things to Marcia Maynard. Maple means the tall trees that surround her house high on a hill above Cabot, Vermont–a house that she and her husband, Ken Denton, bought some time ago as a hunting camp, the house they gradually renovated into a permanent home. Maple means the time of year when […]
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Chai-Spiced Orange-Cranberry Sauce
Maine’s ripe berries find a sweet home in our best cook’s kitchen, when Ruth’s Feeney whips up her recipe for blackberry jelly. On a warm August day, Ruth Feeney’s kitchen is fragrant with fresh blackberries. She’s making jelly from the berries she picked this morning over at the old family farm in Bryant Pond, Maine, […]
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Cooking with Maple Syrup
From Yankee magazine March 1994 When properly used in savory dishes, maple syrup lends an undertone rather than a bludgeoning sweetness. The trick to cooking with maple syrup is to use a light hand. It goes admirably with salty or strong-flavored meats like duck and corned-beef brisket. But it is equally appropriate for milder-tasting foods […]
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