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

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…

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…

Sumac Pomegranate and Cumin Chicken

Once you start playing with pomegranates, it’s hard to stop playing with pomegranates. Last week it was ice cream, this week it’s this luscious chicken. Pomegranates are bright and tangy – and of course they make everything look amazing. Especially when we’re in the midst of January and need an…

Instant Pot Pulled Chicken

This recipe couldn’t be simpler or more utilitarian. Who doesn’t need easy chicken that can function in pretty much any dish from chicken noodle soup to enchiladas, from a freezer staple to a quick weeknight casserole? Hello, luvah. We recently got an instant pot and now our inside joke is,…