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

About In the Kitchen with Bronwyn

Welcome to my Kitchen! Just imagine that you are sitting on a stool next to me as we peel some carrots, shell peas or roll out a pie crust, while we talk about the our lives and try to solve the problems of the world. Maybe, you had that experience growing up, and maybe you didn’t, but here In the Kitchen with Bronwyn, you can have the fun I enjoy everyday and want to share.

Inspired by Julia Child at a Young Age
My enthusiasm about food definitely has a French accent. Julia
Child’s Mastering the Art of French Cooking was being edited and published by my stepmother, Judith Jones, when I was a teenager helping out in the kitchen. As an important figure in the American food world in her own right, she was also Julia’s editor.

My first memory of the book was when it was in manuscript form, the food stains and crumbled edges of the pages attesting to the fact that it was front and center in our kitchen, notes scribbled in the margins as recipes were tested. You could say that I’m the first novice cook to have learned how from Julia’s recipes. I might go so far to say that I’m living proof that, if you follow Julia’s instructions, you will learn to cook from scratch this way. I recommend giving it a try. You will find it fascinating and helpful, and you will produce some of the best meals you’ve ever eaten.

A Family of Inspired Cooks
In the Kitchen with Bronwyn,
reflects the delight we all experienced, my stepmother, my father, Evan Jones, a free-lance writer who loved to cook, and the many food world personalities that found their way to our small New York kitchen. My family then, and now is a family of enthusiastic cooks. No day goes by that I don’t spend some time in my own kitchen with friends, family or alone, but always with the memories of childhood enhanced by a passion for cooking and sharing great food together.

My Love of American Food
Now that I live in Vermont, I’ve fallen deeply in love with American food, not coincidentally because the state has some of the best local and organic produce in the country. In fact, what started out as a summer home for us, Bryn Teg, has become the base of operation for a small herd of grass-fed beef. It’s a herd that Judith and I manage with the expert help of our cousin, John Reynolds, a long-time farmer in the Northeast Kingdom. John has given me a true appreciation of what small farming is all about.

Sharing My Kitchen with You
My hope is that if you find yourself following my blog, you will also find yourself sharing my kitchen with me. The conversation will be mostly about food but from time to time, it may also be about my travels and the adventures along the way, as well as new people and products I think might be of interest. I hope that you, too, will add stories to this blog about your families, your passions, even your obsessions, and, of course, about your experiences with food.

If we inspire each other enough with our stories, we might change a basic concept that has held us captive for the last 50 years, that the kitchen is the place to open cans and cartons and to defrost prepared meals in microwave ovens.

Finding our Way Back to Small Farms, Shared Meals and Healthy Living
I live in a state where farmers still manage small farms and where people want to know where their food comes from. Wouldn’t it be wonderful if we could find our way back to the world of small farms, shared family meals and healthy eating? This is my goal: to inspire and share my love of cooking, and to encourage all of us to support the local and organic efforts of farmers and food entrepreneurs. I hope it will become your goal, too, as we spend time together in this, my online kitchen.
 

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Welcome to my Kitchen! Just imagine that you are sitting on a stool next to me as we peel some carrots, shell peas or roll out a pie crust, while we talk about the our lives and try to solve the problems of the world. Maybe, you had that experience growing up, and maybe you didn’t, but here In the Kitchen with Bronwyn, you can have the fun I enjoy everyday and want to share.

Inspired by Julia Child at a Young Age
My enthusiasm about food definitely has a French accent. Julia
Child’s Mastering the Art of French Cooking was being edited and published by my stepmother, Judith Jones, when I was a teenager helping out in the kitchen. As an important figure in the American food world in her own right, she was also Julia’s editor.

My first memory of the book was when it was in manuscript form, the food stains and crumbled edges of the pages attesting to the fact that it was front and center in our kitchen, notes scribbled in the margins as recipes were tested. You could say that I’m the first novice cook to have learned how from Julia’s recipes. I might go so far to say that I’m living proof that, if you follow Julia’s instructions, you will learn to cook from scratch this way. I recommend giving it a try. You will find it fascinating and helpful, and you will produce some of the best meals you’ve ever eaten.

A Family of Inspired Cooks
In the Kitchen with Bronwyn,
reflects the delight we all experienced, my stepmother, my father, Evan Jones, a free-lance writer who loved to cook, and the many food world personalities that found their way to our small New York kitchen. My family then, and now is a family of enthusiastic cooks. No day goes by that I don’t spend some time in my own kitchen with friends, family or alone, but always with the memories of childhood enhanced by a passion for cooking and sharing great food together.

My Love of American Food
Now that I live in Vermont, I’ve fallen deeply in love with American food, not coincidentally because the state has some of the best local and organic produce in the country. In fact, what started out as a summer home for us, Bryn Teg, has become the base of operation for a small herd of grass-fed beef. It’s a herd that Judith and I manage with the expert help of our cousin, John Reynolds, a long-time farmer in the Northeast Kingdom. John has given me a true appreciation of what small farming is all about.

Sharing My Kitchen with You
My hope is that if you find yourself following my blog, you will also find yourself sharing my kitchen with me. The conversation will be mostly about food but from time to time, it may also be about my travels and the adventures along the way, as well as new people and products I think might be of interest. I hope that you, too, will add stories to this blog about your families, your passions, even your obsessions, and, of course, about your experiences with food.

If we inspire each other enough with our stories, we might change a basic concept that has held us captive for the last 50 years, that the kitchen is the place to open cans and cartons and to defrost prepared meals in microwave ovens.

Finding our Way Back to Small Farms, Shared Meals and Healthy Living
I live in a state where farmers still manage small farms and where people want to know where their food comes from. Wouldn’t it be wonderful if we could find our way back to the world of small farms, shared family meals and healthy eating? This is my goal: to inspire and share my love of cooking, and to encourage all of us to support the local and organic efforts of farmers and food entrepreneurs. I hope it will become your goal, too, as we spend time together in this, my online kitchen.
 

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Welcome to my Kitchen! Just imagine that you are sitting on a stool next to me as we peel some carrots, shell peas or roll out a pie crust, while we talk about the our lives and try to solve the problems of the world. Maybe, you had that experience growing up, and maybe you didn’t, but here In the Kitchen with Bronwyn, you can have the fun I enjoy everyday and want to share.

Inspired by Julia Child at a Young Age
My enthusiasm about food definitely has a French accent. Julia
Child’s Mastering the Art of French Cooking was being edited and published by my stepmother, Judith Jones, when I was a teenager helping out in the kitchen. As an important figure in the American food world in her own right, she was also Julia’s editor.

My first memory of the book was when it was in manuscript form, the food stains and crumbled edges of the pages attesting to the fact that it was front and center in our kitchen, notes scribbled in the margins as recipes were tested. You could say that I’m the first novice cook to have learned how from Julia’s recipes. I might go so far to say that I’m living proof that, if you follow Julia’s instructions, you will learn to cook from scratch this way. I recommend giving it a try. You will find it fascinating and helpful, and you will produce some of the best meals you’ve ever eaten.

A Family of Inspired Cooks
In the Kitchen with Bronwyn,
reflects the delight we all experienced, my stepmother, my father, Evan Jones, a free-lance writer who loved to cook, and the many food world personalities that found their way to our small New York kitchen. My family then, and now is a family of enthusiastic cooks. No day goes by that I don’t spend some time in my own kitchen with friends, family or alone, but always with the memories of childhood enhanced by a passion for cooking and sharing great food together.

My Love of American Food
Now that I live in Vermont, I’ve fallen deeply in love with American food, not coincidentally because the state has some of the best local and organic produce in the country. In fact, what started out as a summer home for us, Bryn Teg, has become the base of operation for a small herd of grass-fed beef. It’s a herd that Judith and I manage with the expert help of our cousin, John Reynolds, a long-time farmer in the Northeast Kingdom. John has given me a true appreciation of what small farming is all about.

Sharing My Kitchen with You
My hope is that if you find yourself following my blog, you will also find yourself sharing my kitchen with me. The conversation will be mostly about food but from time to time, it may also be about my travels and the adventures along the way, as well as new people and products I think might be of interest. I hope that you, too, will add stories to this blog about your families, your passions, even your obsessions, and, of course, about your experiences with food.

If we inspire each other enough with our stories, we might change a basic concept that has held us captive for the last 50 years, that the kitchen is the place to open cans and cartons and to defrost prepared meals in microwave ovens.

Finding our Way Back to Small Farms, Shared Meals and Healthy Living
I live in a state where farmers still manage small farms and where people want to know where their food comes from. Wouldn’t it be wonderful if we could find our way back to the world of small farms, shared family meals and healthy eating? This is my goal: to inspire and share my love of cooking, and to encourage all of us to support the local and organic efforts of farmers and food entrepreneurs. I hope it will become your goal, too, as we spend time together in this, my online kitchen.
 

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Inspired by Julia Child at a Young Age
My enthusiasm about food definitely has a French accent. Julia
Child’s Mastering the Art of French Cooking was being edited and published by my stepmother, Judith Jones, when I was a teenager helping out in the kitchen. As an important figure in the American food world in her own right, she was also Julia’s editor.

My first memory of the book was when it was in manuscript form, the food stains and crumbled edges of the pages attesting to the fact that it was front and center in our kitchen, notes scribbled in the margins as recipes were tested. You could say that I’m the first novice cook to have learned how from Julia’s recipes. I might go so far to say that I’m living proof that, if you follow Julia’s instructions, you will learn to cook from scratch this way. I recommend giving it a try. You will find it fascinating and helpful, and you will produce some of the best meals you’ve ever eaten.

A Family of Inspired Cooks
In the Kitchen with Bronwyn,
reflects the delight we all experienced, my stepmother, my father, Evan Jones, a free-lance writer who loved to cook, and the many food world personalities that found their way to our small New York kitchen. My family then, and now is a family of enthusiastic cooks. No day goes by that I don’t spend some time in my own kitchen with friends, family or alone, but always with the memories of childhood enhanced by a passion for cooking and sharing great food together.

My Love of American Food
Now that I live in Vermont, I’ve fallen deeply in love with American food, not coincidentally because the state has some of the best local and organic produce in the country. In fact, what started out as a summer home for us, Bryn Teg, has become the base of operation for a small herd of grass-fed beef. It’s a herd that Judith and I manage with the expert help of our cousin, John Reynolds, a long-time farmer in the Northeast Kingdom. John has given me a true appreciation of what small farming is all about.

Sharing My Kitchen with You
My hope is that if you find yourself following my blog, you will also find yourself sharing my kitchen with me. The conversation will be mostly about food but from time to time, it may also be about my travels and the adventures along the way, as well as new people and products I think might be of interest. I hope that you, too, will add stories to this blog about your families, your passions, even your obsessions, and, of course, about your experiences with food.

If we inspire each other enough with our stories, we might change a basic concept that has held us captive for the last 50 years, that the kitchen is the place to open cans and cartons and to defrost prepared meals in microwave ovens.

Finding our Way Back to Small Farms, Shared Meals and Healthy Living
I live in a state where farmers still manage small farms and where people want to know where their food comes from. Wouldn’t it be wonderful if we could find our way back to the world of small farms, shared family meals and healthy eating? This is my goal: to inspire and share my love of cooking, and to encourage all of us to support the local and organic efforts of farmers and food entrepreneurs. I hope it will become your goal, too, as we spend time together in this, my online kitchen.
 

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flickrinejoin

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



Blog Archives

Recipe Archives

  • ‘Tis the Season - Dec 2018
  • Four Things I learned in Cooking Class - Oct 2018
  • Moussaka - Oct 2018
  • I Love Early Fall…From My Head…To-ma-toes - Sep 2018
  • Three uses for a bounty of apples - Aug 2018
  • Strawberry Rhubarb Salsa - Jul 2018
  • Egg White Casserole with Sweet Potato Crust - Apr 2018
  • Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever - Feb 2018
  • Winter Root Soup – Nourishing Traditions - Feb 2018
  • Soooo Many Momos - Sep 2017
  • Sautéed Fiddleheads in Butter with Lemon and Garlic - May 2017
  • A Recipe for the Holidays from Shelburne Farms - Nov 2013
  • The “Zetterburger” Recipe - Aug 2013
  • Homemade Fresh Mozzarella Recipe - Jul 2013
  • Twin Farms’ Gluten-Free Soufflé Pancake Recipe - Jun 2013
  • Potato Salad Two Ways - Mar 2013
  • It’s Easy Being Green—If You’re a Soup! - Feb 2013
  • For The Love of Valentine’s Day, A Chocolate Mousse - Feb 2013
  • Happy New Year Resolutions – Roasted Root Vegetables - Jan 2013
  • The Best Cheesecake in the World - Dec 2012
  • Tarte aux Pommes – A Holiday Gift to You - Dec 2012
  • A Thanksgiving Memory with a Memorable Brining Recipe - Nov 2012
  • Chicken with Artichokes & Honey – The Recipe - Nov 2012
  • Alison Baker’s Tomato Coconut Soup - Oct 2012
  • Basil, Lettuce and Tomato Sandwich – The Recipe - Oct 2012
  • Cold Pea Soup- The Recipe - Sep 2012
  • Onion Tart with Anchovies & Black Olives- Recipe for Pissaladiere Nicoise - Sep 2012
  • Boeuf Bourguignon - Apr 2012
  • Gingery Shrimp with Asparagus and Edamame - Apr 2012
  • Salisbury Steak - Apr 2012