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:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Digging the Dirt for a More Sustainable Future

Farmers have always been vital, but the recent national food supply challenges have shed a refreshed spotlight on the work of our local farmers. Each farm, and the people behind it, have a story. These are their stories.

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.

Shop Local!

Curbside pickup – Creative Measures to Support Our Local Farmers If there was ever a time to truly embrace our local farmers – it is NOW. It seems that locally grown food and sourced products are more available than ever. My journey of discovering how to access local bounty in these current times has introduced […]

Quarantine Cuisine – Part II

Food always brings joy, but this is especially true now, as we live in a world of social isolation from the ones we love.

#QuarantineCuisine

Sharing our creative cooking stories As we settle in to these uncertain and changing times, there is much to be grateful for, and much for us to find humor in. Early on – Bronwyn realized she just might run out of toilet paper, underestimating our current “state of affairs.” There was plenty of food in […]

Armchair Traveling – Part II

An account of stop two on our road trip to Florida. Savannah shined as an eclectic city, full of southern charm.

ARMCHAIR TRAVELING

Sharing a fun southern culinary adventure.

featured recipes

Three New Must-Haves For Your Spice Cabinet

Add spice to your life by including these three new flavors to your list of kitchen essentials. Inspired by Indian cooking, these ingredients are versatile and tasty – recipes included!

Unagi – Preparation and Serving Suggestions

READ THE FULL BLOG POST HERE Unagi, aka BBQ Freshwater Eel, is a delicious combination of salty and sweet. The following will tell you how to make tasty unagi sauce, prepare homemade BBQ Eel, as well as serving suggestions. Unigi sauce can be used to grill your own eel, or as a condiment. It is […]

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 […]

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.