A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Avoid food products containing ingredients that a third-grader cannot pronounce.
—Michael Pollan

Feeding nine billion people in a truly sustainable way will be one of the greatest challenges our civilization has had to confront. It will require the imagination, determination and hard work of countless people from all over the world. There is no time to lose.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

The surest way to capture the flavors, colors, and textures of a culture is by using authentic products.
—Lidia Bastianich, from Lidia’s Italian-American Kitchen

The most important habit you can develop is to taste as you are preparing something. Take a sample and taste it critically at different stages of the cooking, then correct the seasonings…
—Marion Cunningham, from Learning to Cook

Plant a vegetable garden if you have the space, a window box if you don’t.
—Michael Pollan

Go Bananas at Burlington Farmer’s Market

Vote with your dollar! Buy organic and buy fair trade! Make conscientious food choices after learning the shocking history of bananas. Gluten free banana pancake recipe included.

fresh blog posts

Join me In the Kitchen with Bronwyn, to continue the tradition of American kitchens. Through these blog posts we will do it with good food and good conversation. Let’s share our stories, inspire each other, and in the process, define together the food we love.

Five Reasons to Pursue Continuing Education

Picture yourself learning the art of cheese making with renowned cheese maker, David Asher, or foraging for mushrooms in the beautiful rolling hills of the Northeast Kingdom, or learning the art of fermentation by the self-proclaimed “fermentation fetishist,” Sandor Katz. The School of the New American Farmstead (SNAF) at Sterling College offers you these experiences and more; visit […]

Mind Your Macros – there’s an app for that

We are living in a time where information, not all of it reliable, about anything in the world, is available in an instant. That same sentiment for immediate gratification permeates all aspects of our lives, including our kitchens. Convenient food, 5-minute abs, and the promised magic of a weight loss pill lure us away from […]

A Love Affair with Fermented Fare

Fermented carrots are easy, tangy, crispy, flavorful, colorful, and nutritious. What’s not to love!? Learn how to make your own with a variety of flavor suggestions.

Onion Soup for the Soul

Fight the winter blues with hearty homemade French Onion Soup. Follow the classic recipe, or join me with a creative spin by using lamb stock and going gluten free (I subbed potato for the bread!). YUM!

Dinners with Bronwyn

Join me in Bronwyn’s kitchen, literally, as we prepare delicious meals to fight off the cold February blues. From simple roasted chicken to exotic homemade phở, celebrate wholesome food and the community it creates.

featured recipes

Gluten Free Banana Oatmeal Pancakes

Gluten Free Banana Oatmeal Pancakes Easily double, triple, or quadruple your recipe! The below ingredient list make 5. Enjoy these fresh or prepare ahead as food prep. I make a triple batch of the below on Sunday morning and enjoy a couple hot off the griddle, then save the rest in the fridge for up […]

Muffins posing as cupcakes

Inspired by “The Great British Baking Show,” which I binge-watched while wrapping presents, I got a hankering for some seasonal baking. A quick synopsis for anyone who hasn’t seen the show: it is a reality TV show where amateur bakers compete in a series of baking challenges to find out who is worthy of the […]

Moussaka

INGREDIENTS Moussaka 3-4 eggplants (more if they are small) 3 Tbsp olive oil 1 onion chopped 1 garlic clove 1 lb ground beef or lamb Salt and pepper to taste Dash cayenne pepper (or jalepeño) 1/2 tsp cinnamon (or allspice) 1/2 tsp cumin 1/4 tsp allspice 1 tomato chopped 1 Tbsp tomato paste 2 Tbsp […]

Author`s Corner

I’m a writer, myself, and so love to read what other food writers have to say. I hope you enjoy reading about cookbooks and books about food as much as I do!

The Mindful Carnivore

I first met Tovar Cerulli, a former vegetarian, when he was in the process of publishing his new book about his decision to hunt game rather than eat commercial meat. I was struck by the emphasis Tovar places on mindfulness, and on the consideration we need to have about everything we eat.

Simple Asian Meals

Who isn’t cooking Asian these days? I just had friends over for a dinner of our grass-fed beef short ribs only to be reminded at the last minute that one of them was a vegetarian. Out came my wok, frozen shrimp from my freezer, some snow peas, green onions, red peppers and a variety of soy, oyster and fish sauces, along with some cooking sherry. I improvised and my hungry friend seemed satisfied with the end result, a quasi-Chinese shrimp stir-fry. But, if I’d had Nina Simond’s book, Simple Asian Meals, I might have cooked a dish that would have made my short-rib eating friends jealous.

Spoon Fed Stories

Some of us, home cooks—and I include myself in this group—love food so much we find our lives structured and embellished by our food experiences. Spoon Fed Stories are our stories, the stories of family and friends. Think of this as the kitchen table where we share the fun and the adventures we’ve had with food.