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

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…

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…

Broiled Honey Butter Grapefruit

My maternal grandfather farmed all day, enjoyed a tipple in the evening while he played guitar, adored his wife and family, and gave any spare time he had to anyone who needed a hand. He didn’t have a greedy bone in his body. Unless there was a grapefruit in the…

Maple Chili Blood Orange Salad

Jedd has been making himself a spinach salad every morning for breakfast along with his eggs. Which to me just makes good sense, because greens are refreshing – which is what you want when your feet first hit the floor. We also both like a decent amount of citrus in…