In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.
Cherry salad with savory granola croutons and pickled rhubarb makes the perfect summer meal! …
When you turn basil, almonds, parmesan, and olive oil into pesto, and then toss it with pasta, tomatoes, cucumber and both diced and grated parmesan, you have the perfect summer salad. …
Do you know what’s amazingly delicious? Lentils. But not just lentils, lentils cooked in chicken broth with a ton of bay leaves and black pepper. And when they’re combined with roasted vegetables and a lemon vinaigrette, well, it makes for a magical salad. …
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
Folks, we’re in July. Which means we’re heading into the thick of hot and humid weather – even in northern Vermont. But honestly, I thought we might have been in
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
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.
We celebrated my mother’s birthday last week by going to an English tea in an English garden. It rocked. Good food, good company, gorgeous flowers, and fun little beaten off
My friend Steve and I talk on the phone once a week for “phone drinks.” It’s a pre-planned time where he cracks a beer and I pour a glass of
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
In the fall our farmers market is busting at the seams with hot peppers. They range from medium hot, to “What the hell is wrong with you? Why would you
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
A few years ago I had an unruly butternut squash that refused to be cubed. Maybe my knife was a little dull. Maybe I hadn’t had my Wheaties that morning.
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
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
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.