In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
This melon, cucumber, and edible flower salad with cotija made us very, very happy. It’s the perfect salad! It’s crunchy from the cucumber and pistachios, light and sweet from the melon, peppery from the nasturtium and tatsoi flowers, savory from the cotija, and citrusy and bright from the lemon juice and pickled shallots. …
These potatoes are so good, you can’t put them down. Now, full disclosure, I would eat these for breakfast, lunch or dinner. I’d serve them to company. I could eat
I threw my back out a couple of weeks ago. I haven’t been incapacitated, but man-oh-man, I’ve been walking like a guilty convict in ankle shackles. *shuffle, shuffle, shuffle* So,
I love savory tarts. I could eat them nearly every night for dinner. Whether the base is pie dough, phyllo, or puff pastry, the combination of vegetables and cheese makes
I finally got smart (ish) today. With the CSA kicking into full swing, it’s easy to let things languish or get buried in the fridge. So, I poured myself a
I’m a big fan of chicken. Specifically, I’m a big fan of making fun things with leftover chicken. I’m also a huge fan of cheese, dill, and broccoli. See where
Do you ever have an idea that you think will totally fail, but then you try it and it works and you have a huge grin for half an
I’m a little bit of a heathen, because I like pesto more as a snack than on pasta. Just give me a bowl of pesto, some vegetables and bread –
Do you love apples? Do you love sharp cheddar cheese? Do you love a hint of spice? Then you’re going to love this apple pie! It’s savory, it’s slightly sweet,
This recipe couldn’t be simpler or more flavorful. I was literally sniffing the air while photographing it. Jedd said he drooled a bit when he walked in on me cutting
This is one of those recipes we can only make when the farmers market is in season. There’s a couple who grows tatsoi, and it’s one of the booths we
Jedd likes crunchy breadsticks. I love them nice and soft. Tomato/tahmato. And, this afternoon I thought I’d whip up a batch to serve with pasta tonight. Originally, I thought I’d
Jedd and I call this “Improbable Bread.” As in, there’s absolutely no reason why this should be as insanely good as it is. The ingredients are basic. We’ve tried it
Sometimes you feel like cooking. Sometimes you just need to eat. This recipe gives you the best of both worlds, because it tastes like you’ve been slaving over the stove
I love this salad. It’s simple, it’s elegant, it’s pretty, it’s buttery, and it’s peppery. What’s not to love?