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:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


Bronwyn Featured in Best of Burlington

I think the best thing about Burlington is that it’s a close and supportive community, so when Best of Burlington, our monthly life and culture magazine, asked me to be the food personality for the holiday issue, I couldn’t say “no.” The fact that I’d been recommended by my dance teacher and friend, Lucille Dwyer, made it all the more a compliment. Friends can surprise you in wonderful ways!

The Interview
My interview was on a beautiful 78-degree day in September, not the sort of weather to inspire thoughts of holiday seasonal recipes, but with the help of Jen Smith, freelance writer and director of The Nomadic Oven; and the photographer, Brent Harrewyn, thoughts of family holiday get-togethers flooded into my mind.

The Recipes
As you will read in the article, In the Kitchen with Bronwyn: Tips for Holiday Entertaining (click for a pdf version), the recipes are a combination of the old and the new, my beloved baked brie in phyllo, a mainstay of festive parties in the 80s and 90s, and the more recently acquired taste for middle-eastern and Italian dishes like the featured pesto sauce—my daughter Alex’s version—and a super red pepper and walnut spread from South Burlington Community Library director, Louise Murphy.

Enjoy!

A bientot,

Posted: 12-7-2012

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I think the best thing about Burlington is that it's a close and supportive community, so when Best of Burlington, our monthly life and culture magazine, asked me to be the food personality for the holiday issue, I couldn’t say “no." The fact that I’d been recommended by my dance teacher and friend, Lucille Dwyer, made it all the more a compliment. Friends can surprise you in wonderful ways!

The Interview
My interview was on a beautiful 78-degree day in September, not the sort of weather to inspire thoughts of holiday seasonal recipes, but with the help of Jen Smith, freelance writer and director of The Nomadic Oven; and the photographer, Brent Harrewyn, thoughts of family holiday get-togethers flooded into my mind.

The Recipes
As you will read in the article, In the Kitchen with Bronwyn: Tips for Holiday Entertaining (click for a pdf version), the recipes are a combination of the old and the new, my beloved baked brie in phyllo, a mainstay of festive parties in the 80s and 90s, and the more recently acquired taste for middle-eastern and Italian dishes like the featured pesto sauce—my daughter Alex’s version—and a super red pepper and walnut spread from South Burlington Community Library director, Louise Murphy.

Enjoy!

A bientot,

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The Interview
My interview was on a beautiful 78-degree day in September, not the sort of weather to inspire thoughts of holiday seasonal recipes, but with the help of Jen Smith, freelance writer and director of The Nomadic Oven; and the photographer, Brent Harrewyn, thoughts of family holiday get-togethers flooded into my mind.

The Recipes
As you will read in the article, In the Kitchen with Bronwyn: Tips for Holiday Entertaining (click for a pdf version), the recipes are a combination of the old and the new, my beloved baked brie in phyllo, a mainstay of festive parties in the 80s and 90s, and the more recently acquired taste for middle-eastern and Italian dishes like the featured pesto sauce—my daughter Alex’s version—and a super red pepper and walnut spread from South Burlington Community Library director, Louise Murphy.

Enjoy!

A bientot,

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The Interview
My interview was on a beautiful 78-degree day in September, not the sort of weather to inspire thoughts of holiday seasonal recipes, but with the help of Jen Smith, freelance writer and director of The Nomadic Oven; and the photographer, Brent Harrewyn, thoughts of family holiday get-togethers flooded into my mind.

The Recipes
As you will read in the article, In the Kitchen with Bronwyn: Tips for Holiday Entertaining (click for a pdf version), the recipes are a combination of the old and the new, my beloved baked brie in phyllo, a mainstay of festive parties in the 80s and 90s, and the more recently acquired taste for middle-eastern and Italian dishes like the featured pesto sauce—my daughter Alex’s version—and a super red pepper and walnut spread from South Burlington Community Library director, Louise Murphy.

Enjoy!

A bientot,

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4 Responses to “Bronwyn Featured in Best of Burlington”

  1. Kathleen says:

    Bronwyn, I just read the Best of Burlington piece and really enjoyed it, especially having tasted most of those special recipes quite recently! The photos are inspiring and beautifully done. Hope you’ve had a tasty holiday!

    Now I have a lot of turkey meat leftover and it makes me think of Evan and Judith and their “made” dishes. Any suggestions???

    • Hi Kathleen,

      Thank you. I thnk the magazine did a great job, and I’m indebted to Jen Smith who wrote the aricle and Brent Harrewyn, the photographer. Would love to work with them, again, anytime!

      Turkey hash was one of my father’s favorites…I’ll take a look in American Food and see if there’s a recipe…..and get back to you.

  2. Thanks so much Bronwyn for the nice words. You make it so easy with what you do. Let us know when the brie is ready!!! :)

  3. Bronwyn says:

    So nice to know that the recipe works for you…..it’s pretty fullproof, as long as you use enough melted butter. Delicious!

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