The Yankee Chef ®

Yanked™ Recipes, A sprinkling of Yankee Genealogy, History of Food and Much More Yankee.

Tuesday, June 18, 2013

The WOW Factor

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Here is my second recipe using the best refrigerated bi-colored pasta on the market, Rana Fettuccine. As I have previously stated, it begins...
Sunday, June 16, 2013

Italy. At It's Finest

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Well, I received my package from Baltz Public Relations in NYC containing some samples of Giovanni Rana products. Lisa Mendeson, of Baltz,...
Tuesday, June 4, 2013

Dover-Foxcrofts Whoopie Pie Festival

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I have been honored with receiving an invitation to judge for the second year Maine's Whoopie Pie Festival in Dover-Foxcroft, Maine. I ...
Saturday, April 27, 2013

Mistakes

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I simply love these quotations, especially when you meet someone, or have to deal with someone, who is obviously either insecure with thems...
Friday, April 12, 2013

Unravelling Confusion

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Chutney, Salsa, Pico de Gallo, Picante, Relish......What's the difference? It is a little confusing and they are similar in many ways, e...
Wednesday, April 10, 2013

Happy Mother's Day

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I am so proud to be associated with Bangor Floral Company for Mother's Day this year. I will be at Bangor Floral Company from 12-2 ...
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Tuesday, April 2, 2013

New England Baked Beans-Better Late Than Never

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I realize winter is about over and autumn is a stretch away, but beans beans, that magical fruit has been on my mind all winter and I have...
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