YESTERDAY’S APPLE CAKE
The hot Apple Cake with warm sauce recipe from Yesterday’s in Newport was a favorite dessert from an iconic Rhode Island restaurant. Yesterday’s is gone, of course, but the restaurant shared the recipe with The Journal years ago so the recipe lives on.
The hot Apple Cake with warm sauce recipe from Yesterday’s in Newport was a favorite dessert from an iconic Rhode Island restaurant. Yesterday’s is gone, of course, but the restaurant shared the recipe with The Journal years ago so the recipe lives on.
The Providence Journal
GOVERNOR FRANCIS INN BUTTERNUT SQUASH
When the Journal first published this receipe, it was one of the most popular side dishes at the restaurant. And no wonder – it complements many entrees.
When the Journal first published this receipe, it was one of the most popular side dishes at the restaurant. And no wonder – it complements many entrees.
The Providence Journal
APPLE PANDOWDY
Apple Pandowdy is an apple pie that has the crust only on the top. This recipe from longtime New York Times columnist and cookbook writer Dorie Greenspan screams comfort.
Mark Weinberg
BASSETT’S INN BAKED SQUASH
Baked Butternut Squash with apples from Bassett’s Inn is made with apples, cornflakes, cinnamon, butter and walnut topping. It’s a multi-part recipe and takes time, but it’s worth it.
Baked Butternut Squash with apples from Bassett’s Inn is made with apples, cornflakes, cinnamon, butter and walnut topping. It’s a multi-part recipe and takes time, but it’s worth it.
The Providence Journal
GLUTEN-FREE APPLE CRUMBLE PIE
You don’t have to miss out on any fall favorites if you’re gluten-free – you just have to improvise (in this case, the “crust” is made from almonds and gluten-free graham crackers).
You don’t have to miss out on any fall favorites if you’re gluten-free – you just have to improvise (in this case, the “crust” is made from almonds and gluten-free graham crackers).
The Providence Journal
BAKED APPLES
This recipe works best with Rome or Honeycrisp apples, and it can even be made outdoors over a fire.
This recipe works best with Rome or Honeycrisp apples, and it can even be made outdoors over a fire.
The Providence Journal
NANA TIERNEY’S BLUE RIBBON APPLE PIE
Cathy Tierney, then age 93, made her Blue Ribbon winning apple pie for The Journal and shared her recipe. She was known to many in Pawtucket as the Pawtucket Library Bookmobile lady.
Cathy Tierney, then age 93, made her Blue Ribbon winning apple pie for The Journal and shared her recipe. She was known to many in Pawtucket as the Pawtucket Library Bookmobile lady.
Bob Thayer, The Providence Journal File
AL FORNO APPLE CROSTATA
Food editor Gail Ciampa says she’d made it many times and it’s always wonderful. Perfection is quite attainable if you simply follow the instructions.
Food editor Gail Ciampa says she’d made it many times and it’s always wonderful. Perfection is quite attainable if you simply follow the instructions.
Bob Thayer/The Providence Journal Files
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