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.

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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

Flashy New South End City Market

Flashy New South End City Market

Before even moving to Vermont, I knew about City Market.  It says a lot about the culture of Vermont that one of – if not THE – most rural state in the country happens to be home to the largest food co-op.  That’s right: City Market is the largest food co-op in the United States!  […]

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.

The Hungry Bookworms

The Hungry Bookworms

I am not a good relaxer, which is trait I come by honestly.  I get it from my mom, who got it from her mom, who undoubtedly got it from her mom…you can see the pattern.  It’s both a blessing and a curse, because I’d rather be a DO-er than a NON-do-er, but the busybody […]

A Road Well-traveled

A Road Well-traveled

Honey Road, to be exact. And it should be!  This gem of restaurant opened their doors in early July of 2017 and took the Burlington food scene by storm.  Using local ingredients, celebrated in exotic, Middle Eastern dishes, Honey Road provides a refreshing take on what it means to eat local. The brainchild of two […]

Baby...it's cold outside

Baby…it’s cold outside

HAPPY NEW YEAR!!! “What did you do for New Year’s Eve?” Pretty much every person I ask tells me they stayed home and went to bed early.  Makes me feel better that my husband and I did that exact thing!  We stayed up a little later than normal, drank a little more than usual, and finished watching season 2 […]

How to Make Chocolate Peanut Butter Granola: A Story of Holiday Blunders

How to Make Chocolate Peanut Butter Granola: A Story of Holiday Blunders

My book club did a cookie exchange last week in celebration of the holidays.  I chose a safe, difficult to mess up cookie that I had made successfully before: Chocolate Peanut Butter No-bake Cookies, a household favorite.  There are many variations of this recipe available online; I followed the one on a website called “live well […]

Triple Dipple Pickles

Triple Dipple Pickles

“I love Pickles Triple Dipple Pickles I love Pickles Pickles Rock!” -Written by Victoria, a former middle school student of my dad 2017 has been a year of firsts for me: my first year in Vermont, my first wedding anniversary, and my first year opening a business with my husband.  Other firsts are a little […]


featured recipes

Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever

Ingredients: 3-4 pounds chicken parts (breasts, thighs, legs, or combination), skin removed salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 8 ounces cippolini onions 1 pound button mushrooms, cut in half 16 oz package frozen artichoke hearts, defrosted and quartered 1/2 cup dry white wine 1 1/2 cups […]

Winter Root Soup - Nourishing Traditions

Winter Root Soup – Nourishing Traditions

Ingredients: 3 medium onions, peeled and chopped 2 leeks, washed, trimmed, and sliced 4 carrots, peeled and sliced 2 turnips, peeled and sliced 1 rutabaga, peeled and sliced 3 parsnips, peeled and sliced 4 tablespoons butter 1 1/2 quarts chicken stock several thyme sprigs, tied together 4 cloves garlic, peeled and mashed pinch cayenne pepper […]

The "Zetterburger" Recipe

The “Zetterburger” Recipe

Here is the recipe for “The Zetterburger”, Tom Zetterstrom’s version of the classic hamburger with an addition that makes it one of the healthiest meals of the summer.


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!

MIndful Carnivore by Tovar Cerulli

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

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.

The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo

The Venerable Shojin Ryori Cuisine of Japan by Hiroko Shimbo

Cookbook author and friend, Hiroshi Shimbo, writes about the special 7th century vegetarian cuisine still practiced today, Shojin Ryori, which I enjoyed on my visit to a Zen temple in Japan this spring.


From the Sea Cloud to the Cloud Nine of Dining

From the Sea Cloud to the Cloud Nine of Dining

Guest blogger Margo Davis returns with a story about her recent trip to one of the best places to eat in the world, San Sebastian, Spain. Enjoy her story of Michelin three-star restaurants and cultural icons!


Imagine Who Is Coming to Dinner

Imagine Who Is Coming to Dinner

by Margo Davis
Imagine cooking for the food maven of all times, Judith Jones….


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featured events

Food events that have caught my eye.

ArtsRiot Truck Stop!

ArtsRiot Truck Stop!


Dinner Club at Agricola Farm

Dinner Club at Agricola Farm


TASTY PICKS

Good Food & Noteworthy Businesses

Hardwick Beef Ad #2

 


a La Carte Videos

Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes


Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen



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