Amy Traverso

Boston

Senior Food Editor at Yankee Magazine

Food editor at Yankee Magazine. Co-host of WGBH's Weekends with Yankee. Author of The Apple Lover's Cookbook. She/her

Articles

Maple-Glazed Stuffed Sweet Potatoes

1 month ago | newengland.com | Amy Traverso

Preheat your oven to 400°F and set a rack to the middle position. Generously grease a large rimmed baking sheet with olive oil. Lay the potatoes cut side down and slide them around in the oil to prevent sticking. Roast until fully cooked and tender when pierced with a sharp knife, 40 to 50 minutes. Meanwhile, in a small bowl, stir 1 tablespoon maple syrup into the sour cream. Cover and refrigerate. Next, set a medium skillet over medium heat until hot.
Featured Recipes from Season Nine of "Weekends with Yankee"

1 month ago | newengland.com | Amy Traverso

In early July, I was rowing a dory in Maine’s Belfast Harbor with Nicolle Littrell just as the bright disk of the sun began to penetrate the upper layers of fog. As we reached the outer harbor, Nicolle, a Registered Maine Guide who leads excursions through her company DoryWoman Rowing, pulled out a thermos of tea and fluffy biscuits seasoned with finely chopped seaweed. While we snacked, a harbor seal swam over to say hello.
Caramelized Onion, Potato & Gruyère Soup

Jan 14, 2025 | newengland.com | Amy Traverso

Heat oil in a large pot or Dutch oven over medium heat, then add onions, garlic, and 1 teaspoon salt. Stir, cover, and cook for 2 minutes. Remove cover, reduce heat to medium-low, and cook, stirring occasionally, until onions turn a deep golden brown, 30 to 35 more minutes. Add sherry, increase heat to medium-high, and cook until liquid is reduced by half. Add potato and thyme, stir, then add 3 cups beef stock.
Winter Weekend in Woodstock, Vermont

Jan 10, 2025 | newengland.com | Amy Traverso

It’s a windy Saturday night in early February, and despite temperatures that plummet with every gust, there’s a lively après-ski crowd gathered around firepits outside Au Comptoir, a craft cocktail bar just behind Central Street in Woodstock, Vermont. Inside the white clapboard cottage (originally built as the personal garage of Laurance S. Rockefeller, whose largesse left a permanent stamp on this town), the decor is all reclaimed barn wood, antique brass, and marble.
Sausage, Tomato & Gnocchi Soup

Jan 8, 2025 | newengland.com | Amy Traverso

Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares.
7 Thanksgiving Recipes in 7 Ingredients or Less

Nov 1, 2024 | newengland.com | Amy Traverso

In all the years I’ve been developing Thanksgiving recipes, no one has ever demanded, “Give me a fancy menu with hard-to-find ingredients that will really show off what a sophisticated cook I am.” There are people who treat their holiday meal as a tour de force, but most of us are looking for a delicious menu that’s familiar enough and interesting enough and won’t drive us crazy in the making. That’s what I offer here.
The 2024 Yankee Food Awards

Nov 1, 2024 | newengland.com | Amy Traverso

When Yankee’s annual Food Awards debuted back in 2013, we singled out artisan makers whose cheeses, chocolates, and other delicacies were helping put New England on the map. “This old land of cod and beans has become a hotbed of culinary innovation,” we proclaimed back then—and it’s something that’s still true today. But this year, the spotlight has expanded to include the chefs and restaurants that make this region a dining destination to equal any in the country.
Creamy Green Beans and Mushrooms with Crispy Garlic

Oct 28, 2024 | newengland.com | Amy Traverso

In a small saucepan over medium-low heat, melt the 4 tablespoons butter. Add the sliced garlic. The butter should bubble but not smoke, so adjust heat as needed. Cook the garlic, swirling often and keeping a close eye on it, until very light golden brown, 2 to 3 minutes. Immediately remove the garlic with a slotted spoon and drain on paper towels. Save the garlic-infused melted butter for future use.
Sausage and Onion Dressing

Oct 28, 2024 | newengland.com | Amy Traverso

Preheat your oven to 275°F and set a rack to the middle position. Arrange the bread cubes in a single layer on a large rimmed baking sheet. Toast the bread, stirring halfway through, until toasted and completely dry, about 50 minutes. Pour into a large bowl. Increase oven temperature to 350°F and grease a 9-by-13-inch baking dish with butter. Set aside. In a large skillet over medium-high heat, cook the sausage, breaking it into small pieces with a wooden spoon, until it begins to brown.
Impossible Pumpkin Pie

Oct 28, 2024 | newengland.com | Amy Traverso

Anyone remember this retro pumpkin pie? It doesn’t have a pastry crust, but the Bisquick gives the custard enough structure that it slices easily and feels substantial. For the perfect finish, top with whipped cream and a sprinkling of pumpkin pie spice.