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Amy Traverso

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(Styled and Photographed by Liz Neily / Yankee Magazine)

This weeknight version of chicken & dumplings starts with rotisserie chicken and store-bought stock

Amy Traverso
Shrimp and Corn Clambake (Michael Piazza for Yankee Magazine)

Inspired by New England clambakes, these grill packs replace lobster with quick-cooking shrimp

Amy Traverso
Spring Pea Salad (Food Styling by Catrine Kelty | Prop Styling by Caroline Woodward) (Photo by Michael Piazza for Yankee Magazine)

Packed with flavor and protein, this colorful salad is substantial enough to be a meal in itself

Amy Traverso
Campfire S’Mores Dip (Food Styling by Catrine Kelty | Prop Styling by Caroline Woodward) (Photo by Michael Piazza for Yankee Magazine)

This gooey skillet s’mores dip couldn’t be simpler

Amy Traverso
Pull-Apart Skillet Garlic Bread (Food Styling by Catrine Kelty | Prop Styling by Caroline Woodward) (Photo by Michael Piazza for Yankee Magazine)

These buttery skillet garlic pull-apart rolls are a major crowd-pleaser

Amy Traverso
Squash and Goat Cheese Galette. (Mark Fleming/Yankee Magazine)

This squash and goat cheese galette is as rustic-elegant as it is delicious

Amy Traverso
Potato-Tomato Tart with Aged Gouda. (Amy Traverso/Yankee Magazine)

This savory tart with tomatoes, potatoes and aged Gouda makes for an elegant and delicious dinner

Amy Traverso
Roasted Carrots with Herbed Yogurt Sauce. (Mark Fleming/Yankee Magazine)

These roasted carrots with herbed yogurt sauce are easy to make and immensely flavorful

Amy Traverso
These easy baked scallops are delicious. (Katherine Keenan/Yankee Magazine)

This easy baked scallops recipe turns out perfectly every time

Amy Traverso
Eventide Oyster’s Brown-Butter Lobster Roll (Mark Fleming/Yankee Magazine)

These addictive brown-butter lobster rolls are the best next thing to a trip to Maine

Amy Traverso
S’mores Tart (Krissy O’Shea/Yankee Magazine)

This S’mores Tart is so simple to make (the filling is just chocolate chips and cream)

Amy Traverso