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

A Farewell To The Green Mountain State

I miss my wonderful assistant, Natalie Lovelace. She spent her last year and a half as an undergraduate at the University of Vermont running around the northern stretches of Vermont with me talking to people about food. What a delight it was to have her as my blog manager. Natalie often, not only wrote, but […]

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.

Zabby & Elf’s Stone Soup, Part II

Read the second part to the post on Avery Rifkin & Tim Elliott’s Stone Soup here.

Zabby & Elf’s Stone Soup

Read more about Burlington’s iconic Zabby and Elf’s Stone Soup.

We Don’t Do Restaurant Reviews

Read about the charming new resturant in Burlington’s Old North End, Butch + Babe’s!

Gratitude

Read about the issue of food insecurity and food waste in Vermont.

Food Entrepreneurs Part V: Brio Coffeeworks

Read about Vermont’s up and coming coffee scene featuring Brio Coffeeworks, located in Burlington’s South End.

featured recipes

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.

Homemade Fresh Mozzarella Recipe

This cheese recipe comes with my thanks to Lindsay Harris of Family Cow Farmstand for her wonderful introduction to making fresh mozzarella.

Potato Salad Two Ways

The story of potatoes continues! This week, I have two recipes for potato salad as well as a new video shot by my friend, Janet Biehl, late last summer showing those two ways to make potato salad.

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.