In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
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
When I fall in love with a recipe, I tend to make it over, and over, and over. Let’s just say I’m the queen of repetition. Chicken enchiladas every night
My mother subscribes to one of those imperfect produce delivery companies that give you perfectly wonderful food, that’s just a little not camera ready. The beets are great, but the
Radish Shoot Chimichurri on Butter Pan Fried Steak The other day when I was waiting to get a flu shot (surely the sexiest opening line ever), I was perusing Instagram
I really want to like black beans. I want to like any beans. They’re cheap, utilitarian, full of protein and nutrients – and let’s face it – they’re pretty gorgeous.
I married into a family that changed the way I looked at salad. Don’t get me wrong, I grew up with great salads filled with colors and flavors. But when
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,
A friend of ours went on a spur-of-the-moment trip to Maine and asked if we could check in on her little cats while she was gone. We said we’d be
Jedd has been making himself a spinach salad every morning for breakfast along with his eggs. Which to me just makes good sense, because greens are refreshing – which is
This recipe couldn’t be simpler or more utilitarian. Who doesn’t need easy chicken that can function in pretty much any dish from chicken noodle soup to enchiladas, from a freezer
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
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 –
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