In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
My newest green obsession is turnip greens. I want them in everything. They’re peppery and bright, and right now is the time when I can have as many as I
I love recipes where I get to write, “the hardest part of this process is finding a place to put the second cookie sheet.” And that’s the case here. Hello,
The idea for these cookies came about like this: I was talking to our friend Steve on the phone, while we each were enjoying a cocktail. “So, I made something
I lost my husband to rock and roll over this past weekend. Jedd was doing some recording with EEF in Boston, so I had the apartment – and, of course,
Our grocery store had a sale on blackberries this week. So, now my crisper is full of them. Aside from the usual sweet treats, I thought it would be fun
When it comes to “tiny” kitchens, my parent’s camp in the 70’s won the gold star. Back when my folks converted my grandfather’s old shed into a little camp in
Flax seed croutons in a panzanella salad? Yes please. For years I wished I liked wheat bread. I know how good it is compared to white bread, but the taste
There’s an old saying, “Simple syrup makes everything better.” Wait, that’s not an old saying? I just made it up? Busted. But simple syrup does make things delicious. Along with
We’ve had some big good life news. After nearly a decade in a small, dark little railroad-style apartment, we moved into a big new place with lots of light.
Going through the freezer a couple of nights ago looking for an elusive bag of green beans, I stumbled on a grass-fed piece of steak that Jedd bought at the
It’s the best of both worlds right now. We still have summer produce, but we’re also getting treats from fall. And that includes apples. Really, really, really, beautiful apples. Along
Jalapenos and blood orange juice might sound like a slightly odd combination, but they’re not. In fact, they work so well together that I guarantee that you’ll make audible noises
If you know me even slightly, you’ll know that I’m as sentimental as the day is long. So, when my grandmother gave me a little butter churn, I promptly put
I really believe that parsley is an under-utilized ingredient. I love the stuff. One of my odd little dating/dining embarrassments would be the fact that I wouldn’t eat the parsley