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

Lime and New Mexican Chile Powder Crisped Chickpeas

This fall Jedd and I were watching a cooking show and they used “New Mexican Chile Powder.” I’d never heard of it. Jedd had never heard of it. And I made a note to self to check it out. Then low and behold on my birthday two of my presents…

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….

Sichuan Peppercorn and Star Anise Braised Shingo Pears

Are you looking for an insanely delicious treat? These pears fit the bill. They’re full of ginger and anise, with a titch of extra savory goodness from Sichuan peppercorns. Jedd’s mother’s birthday was a couple of weeks ago, and I thought that braised pears would make a nice co-dessert with…

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…

Citrus Habanero Sauce

In the fall our farmers market is busting at the seams with hot peppers. They range from medium hot, to “What the hell is wrong with you? Why would you eat that?” I buy a pretty wide variety of the sane hot peppers, along with some of the “Why did…