Amy Traverso - Profile and Journalist Details
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Amy Traverso
Verified
Senior Food Editor, Yankee Magazine
Boston
Beats
Biography
Amy Traverso is the senior food editor at Yankee magazine. She is also the food correspondent for "Weekends with Yankee," a new WGBH television show premiering in April, 2017. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in Saveur, Epicurious.com, The Boston Globe, Salon.com, Cookstr and Travel & Leisure, and she has appeared on The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay's Kitchen Nightmares. Traverso is the author of The Apple Lover's Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the "American" category. Traverso lives in the Boston area and is a graduate of Smith College.
reliable well-tested recipes.We are an entirely New England-focused magazine. That's a firm rule. I am interested in food features with great narrative and five or six delicious
I do not assign general features or travel stories. Those queries should go to Mel Allen (mela@yankeepub.com)
Content
By Amy Traverso| New England Verified Signup First Name* Last Name* Email Address* Password* Confirm Password* Forgot Password Email Address
By Amy Traverso| New England Verified 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.
By Amy Traverso| New England Verified 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.
Company Info
Yankee Magazine
Discover the best of New England with travel guides, local events, seasonal recipes, and insider tips on dining, destinations, and hidden gems across the region.
Boston, United States
+1 888-779-1935