TUNE IN TO SEASON 5

Your episode guide to Weekends with Yankee’s latest destinations and discoveries

EPISODE 1: “BACK TO OUR ROOTS”

In Massachusetts, we follow in the footsteps of a culinary legend as co-host Amy Traverso and chef Lydia Shire visit Julia Child’s beloved Cambridge market, Savenor’s. Meanwhile, co-host Richard Wiese spends the day with award-winning Connecticut chef Michel Nischan, visiting a hydroponic farm in Hamden before heading back to Nischan’s home to feast on a delicious autumn frittata. Back in the kitchen, Amy shows how to make Apple, Cheddar, and Caramelized Onion Pastry Bites.

EPISODE 2: “COMMON GROUND”

Richard goes walking with llamas on a trip to picturesque northwest Connecticut, while Amy heads to Sudbury, Massachusetts, to celebrate fall produce at Siena Farms. Owner Chris Kurth grows crops that inspire the culinary creations of his wife, noted Boston chef Ana Sortun, who shows Amy how to prepare a freshfrom-the-garden meal. Back in the kitchen, Amy bakes up an inventive treat, Glazed Chocolate Potato Doughnut Muffins.

EPISODE 3: “HOMEGROWN”

Amy joins Douglass Williams, chef-owner of Mida in Boston, on a shopping trip for locally stoneground organic flour and, from The Urban Grape, the perfect bottle of wine to accompany the pasta that Douglass will prepare back at his restaurant. Over in Vermont, Richard discovers the quirky winter sport of jack jumping. Back in the kitchen, Amy whips up a favorite family dish, Spinach and Ricotta Dumplings.

EPISODE 4: “ONLY IN NEW ENGLAND”

Amy learns about the shipbuilding legacy of Essex, Massachusetts, and makes a stop at Woodman’s of Essex, birthplace of the fried clam. Then we head north to Vermont’s Big Picture Farm, where a husband-and-wife team turns goat milk into awardwinning caramels and farmstead

cheeses. In Connecticut, Richard learns the art of crafting wooden spoons at Meb’s Kitchenwares. Back in the kitchen, Amy showcases fresh seafood with Rhode Island–Style Clear Clam Chowder.

EPISODE 5: “AN EYE FOR BEAUTY”

Amy tours Massachusetts’s Tower Hill Botanic Garden and soaks up the beauty of native New England plants in late fall. Heading north, we check out the Maine winery Bluet Winery, which is transforming the state’s iconic wild blueberries into sparkling wine. Finally, Richard treks to New Hampshire to size up the dazzling winter attraction known as Ice Castles. Back in the kitchen, Amy uses Maine blueberries to make a tasty Blueberry Buckle.

EPISODE 6: “OFF THE BEATEN TRACK”

In Massachusetts, Richard goes looking for great whites with marine biologist Greg Skomal. Meanwhile, Amy heads to a remote corner of Maine to experience The Lost Kitchen, one of the country’s most sought-after dinner reservations. Then Richard is off to mountainbike the famed Kingdom Trails in Vermont’s Northeast Kingdom. Back in the kitchen, Amy bakes up Graham Cracker Pie, a recipe from The Lost Kitchen owner Erin French.

EPISODE 7: “LITTLE-KNOWN ADVENTURES”

Richard takes an off-road ramble on a dune tour through the Cape Cod National Seashore. From there it’s south to Rhode Island, to discover the story of the century-old Rose Island Lighthouse. Finally, Amy travels to the Maine island of North Haven for a memorable meal at Nebo Lodge, an inn and restaurant that draws guests from around the world. Back in the kitchen, Amy cooks up an authentic Maine Blueberry Cobbler.

EPISODE 8: “AN EDIBLE TOUR”

First stop: Massachusetts, where Richard looks at the colorful tradition of cranberry harvesting. Then, we take you to some of our favorite restaurants in one of New England’s fastest-growing foodie destination, Portland, Maine. Last but not least, it’s off to Greensboro, Vermont, to visit a world-class brewer and an acclaimed cheesemaker. Back in the kitchen, Amy uses classic Vermont ingredients in her Cheddar-Ale Dip.

EPISODE 9: “LABOR OF LOVE”

Richard hikes New Hampshire’s White Mountains in the company of “hut croos,” the young people who pack supplies up to the famed rustic lodges. From there, Richard and Amy head to Grafton, Vermont, to see how some of the nation’s best cheddar is made. Finally, we learn how local grains are making a comeback at Vermont’s Elmore Mountain Bread. Back in the kitchen, Amy whips up Vermont Cheese Gougères.

EPISODE 10: “DOWN BY THE SEA”

Amy visits the Chatham Bars Inn, a classic Cape Cod destination since 1914, for a farm-to-table dinner using crops from the hotel’s own fields. Meanwhile, Richard heads to Rhode Island for a surfing lesson on Narragansett Bay. Then it’s into the New Hampshire woods to forage mushrooms with Portsmouth chef Evan Mallett. Back in the kitchen, Amy cooks up Roasted Carrots and Herbed Yogurt Sauce.

EPISODE 11: “STEPPING BACK IN TIME”

Take a tasty trip back in time at Vermont’s Scott Farm Orchard, where the apple varieties include some dating back to the 1600s. Next, a trip to New Hampshire shows that old-school farming is very much alive at Coppal House Farm, where draft horses still power much of the work. Finally, we hop aboard the Maine windjammer J. & E. Riggin. Back in the kitchen, Amy bakes delectable Apple Cider Doughnut Muffins.

EPISODE 12: “SEASIDE STORIES”

Richard kicks things off with a cruise around Lake Winnipesaukee aboard the oldest floating post office in the U.S. In Maine, lobsterman and photographer Joel Woods shares us a view of deep-sea fishing that few people ever get to see, while Amy and Richard experience a genuine Maine clambake with three of Portland’s hottest chefs. Back in the kitchen, Amy brings the clambake home with a stovetop version of this classic New England meal.

EPISODE 13: “NEW ENGLAND AFTER SUMMER”

Amy and Richard trek to the Green Mountain State to visit Allison Hooper, whose Vermont Creamery helped put New England cheeses in the spotlight. Then it’s off to the White Mountains for winter adventures at the Omni Mount Washington Resort. Finally, Yankee editor Mel Allen hits the road to leaf-peep at some autumn vistas along New Hampshire’s Kancamagus Highway. Back in the kitchen, Amy makes a tasty Beet Salad with Crispy Goat Cheese.

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