With an overabundance of potatoes, I found the perfect recipe for group brunch just in time for Easter! It is easily made with on-hand ingredients and includes lots of substitution options, be creative!

Hallelujah the days are getting longer! A weekend spent enjoying what Burlington has to offer.

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!  […]

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 […]

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 […]

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 […]

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 […]

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.

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.

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.

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.

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!

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