In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Instant Pot Chicken Mole

I’m not a “gadget person.” Sure, I have the necessities – a blender that can be stored on a shelf, a full-size food processor, and a mini-food processor that can be tucked away – but an instant pot just seemed silly to me. And then Jedd bought me one. Oh….

Preserved Lemon and Pomegranate Chicken with Blood Orange Salsa

We’re all brave, and we’re all fearful. I can be pretty fearless in the kitchen. I throw flavors together like a drunk college student, and they generally work out pretty well. But for no apparent reason, I’m terrified of any sort of preserving. Sure, I can quickle with the best…

Chicken with Three Hot Pepper Sauce Tacos

Every year for my birthday Jedd gifts me with a new type of dried hot peppers. Pasillos, Chipotles, Arbol, etc. It’s a pretty great birthday gift because I get to play with new flavors – which of course is the gift that keeps giving. However, my bag filled with bags…

Cast Iron Blood Orange Chicken and Carrots

I should be tired of citrus fruits after this long winter of – well – citrus fruits. But, I’m not. In fact, when I cut into this orange a tear filled my eye because it was so beautiful. (Although, to be fair, I wasn’t having the best day so seeing…

Blackened Vermouth Chicken with Chilies

I still keep good white wine around to add some flavors to sauces – but only just barely. My heart now officially belongs to dry vermouth. It makes pan sauces extra savory and velvety – and makes the kitchen smell like a 5-star restaurant. For less than 5 bucks a…