3/11/2023 0 Comments Amy traverso recipes![]() ![]() WEEKENDS WITH YANKEE offers an 'all-access' behind-the-scenes pass to the unique attractions that define the region, and the hidden New England that only locals know. She highlights recipes, local flavors and the sense of community that make up the regions' food and dining scene. Amy Traverso, a senior food editor at Yankee magazine who has appeared on The Martha Stewart Show and the Food Network's Throwdown with Bobby Flay, joins Richard as co-host. Divide the batter among 15 muffin cups, filling each about three-quarters full, and top each with a walnut half if desired. Add the wet ingredients to the dry and stir to combine (do not overmix). The series is hosted by Richard Wiese, (Born to Explore), an Emmy Award-winning TV personality, author and explorer who has traveled to all seven continents, participated in two expeditions to Antarctica, and cross-country skied to the North Pole. In a medium bowl, whisk together the pumpkin puree, eggs, oil, apple, chopped walnuts, and vanilla. With New England among the nation's top tourist destinations, the magazine-style program takes viewers on an insider's exploration of the cities, countryside locales and far-flung places in the quaint and scenic region. But I am so deeply grateful that I at least got to talk to Julia Child in my lifetime.WEEKENDS WITH YANKEE is a 13-part travel and lifestyle series named for the long-running publication enjoyed by readers across America for more than 80 years. She very politely gave me her address and signed off in a friendly way. ![]() I was told, "Well, call her assistant and get the right address." So I called the number we had on file, and the phone rings and then I hear, "Hello?" And I almost fainted. I was a very young editorial assistant at Boston Magazine and we wanted to send her an invitation to a party. So I never had the honor of meeting Julia, but I did get to talk to her on the phone once. But if it wasn't perfect it was fine, because Julia made mistakes, too. She made it feel like it was okay to shoot for something elevated. ![]() At the same time, she wasn't afraid to make a mistake and to laugh at it. These delicious glazed muffins are modeled after Amy Traverso's favorite kind of doughnut: chocolate potato doughnuts. You felt confident that she knew what she was doing. She commanded the room when she made them. She was aspirational, making soufflés, making Coq Au Vin, making these dishes that were in a foreign language. I also think Julia had the perfect mix of accessibility and polish. Or, maybe you can't fly to Europe, but here, you can feel like you did because I can show you a how to make soufflé." The world had opened up after World War II and she was there to say, "Here, let me show you how to make this food once you get home. We were just starting to travel to Europe as a country on a more regular basis. She also brought European flavors to America at a time when we were ready for it. Q: Why does Julia Child still resonate so strongly today?įirst of all, she lived an extraordinary life, and had this whole reservoir of life experience inside of her before she even went on television, and I think that really came across on camera. And if it's not great, Julia Child always said, “never apologize, never explain." And I just remember that whenever I feel bad about a failed first-time recipe. You could make any soup you want and you don't have to be intimidated. Then, add liquid and let it simmer and you can then puree it, or not. So for example, a soup: you generally start out by putting some aromatic things like onions or carrots or celery in some oil, letting that sweat a little, add in whatever it is that's going to be your soup, whether it's broccoli or meat or beans. Yankee Senior Food Editor Amy Traverso makes eye-catching recipes that mix the aspirational with the achievable in this multi-platform video series for. It turns out that most recipes are just formulas that are very consistent across different recipes. ![]() Q: What advice do you have for new chefs?īefore I started cooking, I thought it was this magical alchemical thing, and you had to study for years and inherit some wisdom from the ether to be able to cook. We visited Traverso at her home in Boston to glean her advice for new chefs and talk about why Julia Child’s legacy resonates so strongly today. July's You & Julia Challenge - Kitchen Hacks - is now live, and Amy Traverso, Senior Food Editor at Yankee Magazine and co-host of WGBH's Weekends with Yankee, helped us kick it off. ![]()
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