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:

Approach love and cooking with reckless abandon.
—The Dalai Lama

Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor

Buy your snacks from a farmers’ market.
—Michael Pollan

Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food

Meet My Flock

I revel in the simply pleasures of being a duck-momma. It’s amazing how quickly our six little ducklings grew into full-feathered birds; and their personalities grew up right with them! If you’re a reader like I am, you’ll appreciate my inspiration. Meet the girls! Daenerys If you’ve read or watched Game of Thrones, you know […]

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.

Summer Crowd Pleaser

Strawberry Rhubarb Salsa recipe is sure to be a crowd pleaser. It’s simple to prepare, no fancy ingredients, and pairs great with pretty much anything!

Seven joys of urban farming

It’s mildly self-inflating to describe myself as an “urban farmer…” but my husband and I have a pretty legitimate operation in the works. I am growing 19 different fruits and vegetables, 17 of which were started from seed! We recently adopted 6 darling ducklings, soon to be egg-laying machines. We also have two terrariums setup as […]

Wild and Untamed

In need of a vacation, I took a weekend to escape to the wild and beautiful Northeast Kingdom. It is calm in the way only rural areas can be, while also offering adrenaline-fueled mountain bike trails and an unrivaled bike community.

5 Mistakes of a First Time Gardener

Learn how to avoid home gardening mistakes! Last year I attempted my first ever home vegetable garden. There is definitely a learning curve, especially for Vermont’s short growing season, and I learned some valuable lessons…

How I Failed in Boston

A journey to find the perfect burger in Boston. What starts out as a solo adventure ends with good friends enjoying good food at Boston’s Craigie on Main.

featured recipes

Strawberry Rhubarb Salsa

An easy to prepare and crowd pleasing recipe for strawberry rhubarb salsa.

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

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 […]

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.