In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
I’ve wanted to play with pomegranate molasses for a while, but I kept forgetting to put it on the shopping list. And then finally once I got through a huge
If bright bok choy and baby mustard greens had a love child, it would be tatsoi. It’s one of my favorite summer treats, and it’s perfect in this hearty
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
What can you do with a bulb of kohlrabi, a few eggs, a dozen strands of chives and a handful of peanuts? No, this isn’t the season finale of Chopped.
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 –
Last weekend when it was really – actually – hot in Vermont in late October, Jedd and I went apple picking in the islands of Lake Champlain. And we over
Do you like to have your tongue tingle? If so, you’re going to really, really, love this recipe. Sichuan peppercorns literally make your tongue dance, and when that’s combined with
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
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
I love, love, love, love this salad. It’s so simple. It’s so delicious. You want this on your plate immediately. Roasted sweet blueberries combined with tart radicchio in a bright
Normally when you cook with whiskey, you use good bourbon. However, because Jedd likes whiskey and ginger as his “adult beverage” – we don’t always spring for the good stuff.
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
Holy, macaroni. It’s been hot in Vermont for the last few days. The cats won’t get off the floor, and just looking at the stove makes me wince. This is