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

Homefries Three Ways

Homefries Three Ways

We all know what they should taste like – but why are the results so typically disappointing? Being an optimist by nature I usually try them in new places. Hey you never know, right?

Roasted Vegetable and Lentil Salad

Trying to Fight Off a Cold With Roasted Vegetable and Lentil Salad

As I chopped the vegetables it dawned on me that they would be great with lentils, and that together they could create a ridiculously healthy salad.