by Yankee Magazine | Mar 23, 2021 | Recipe
New England Braided Holiday Brunch Loaf It’ll look as though you spent hours making this festive holiday brunch recipe, but in truth it’s really just fancy scrambled eggs, veggies, potatoes, bacon, and cheese folded into dough. SEE MORE: How to Make Braided Holiday...
by International Associations | Mar 18, 2021 | Recipe
Chicken Potpie – New England Today Award-winning Boston pastry chef Joanne Chang credits her former executive chef, Corey Johnson, with this chicken potpie recipe. “He made this as a dinner special one cold blustery December week, and it sold so quickly...
by International Associations | Mar 16, 2021 | Recipe
Best Winter Soups, Stews & Chowders | 12 Warming Recipes – New England Today When the temperature drops and you’re craving something warm to fill your belly, there’s nothing like a bowl of soup, stew, or chowder to get the job done. Whether it’s a hearty...
by Yankee Magazine | Mar 11, 2021 | Recipe
A 1939 issue of Yankee offered up advice for hosting a neighborhood sugaring-off party at the end of the run of sap. Along with recipes for maple butternut fudge and “maple sauce for ice cream,” we included instructions for making maple syrup on snow candy,...
by International Associations | Mar 4, 2021 | Recipe
Monkfish Fra Diavolo with Spaghetti – New England Today Monkfish is called “the poor man’s lobster,” thanks to the firm, sweet flesh of its tail. (The head is large, toothy, and ugly, so you’ll never see whole fish in the market.) In this flavorful...
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