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

“Philly” Chicken Cheese Sandwiches

I’m not an expert on Philly cheese steaks. In fact, I’ve never even been to Philadelphia. But, I have been drunk and had the munchies. And there was a great place that used to be open late (post bar hours) where I’d go and get Philly chicken cheese sandwiches after…

Stuffed Poblano Peppers with Smoky Salsa

Stuffed Poblano Peppers with Smoky Salsa

Traditionally peppers are stuffed with hamburger, rice and tomato sauce. But, when working with spicy little poblanos, why not mirror their taste with a fresh smoky salsa along with bright yellow peppers? The answer is: Yes. Yes, you should do that. And you should throw some sharp cheddar in the…

Barbecued Pork with Blackened Red Peppers

Barbecued Pork with Blackened Red Peppers

For the last week our living room window has been a derivation on this theme. Whether it’s been snow or frost, we’ve been lucky if our view has been translucent at best. And when it’s this cold outside I like to get something on the stove to warm us up…

Ancho and Chipotle Lime Chicken with a Kiwi Salsa

Ancho and Chipotle Lime Chicken with a Kiwi Salsa

Grilled chicken in a chipotle and ancho chili marinade only takes about 3 minutes of hands-on time. Then it’s off to the fridge for a half an hour. And then it just takes a few minutes on the grill for the chili marinade to caramelize the chicken.

Cranberry Beans Stewed with Sage

A Many-Monikered Bean: Cranberry Beans Stewed with Sage

Launie and I are real suckers for a pretty ingredient. Especially if it’s one that we’ve never cooked with before. Launie’s been known to squeal a little when she finds one.