A tribute to leaf peeping season, these fall pumpkin spice muffins are a gorgeous burnt orange color and fill the house with the spicy warm scent of autumn baking. Perfect for the Thanksgiving table, perfect as a snack, and perfect even when craved in February, this is an easy quick (under 5 minutes to mix up) bread recipe to be shared for generations among friends and family.Read More
When the tree leaves begin to turn fiery colors and it's time to don a sweater, it is New England apple picking season. Who doesn’t love the orchards with the wooden ladders, corn mazes, farm animals, and cider donuts? Autumn is a time to pause and enjoy the brilliant blue October sky—and eat apples with abandon.Read More
Who would ever guess that basil is a member of the mint family? Mostly eaten as as a tomato and mozzarella enhancing herb, its medicinal qualities abound. Purported to be an anti-inflammatory, anti-aging, and antibacterial culinary supplement, it certainly sounds like something truly good for you. Serve slathered on grilled bread, drizzled over roasted vegetables, stirred into pasta, or baked with eggs. This dish is summer at its peak.Read More
In the acidic mountain soil of the northwestern United States and Canada, the tiny, bluish-purple huckleberry fruit begins to ripen mid-August. The picking season might stretch for four weeks unless the bears beat you to them. Unlike its blueberry cousin, huckleberries must be hand-picked, and attempts to cultivate them have been unsuccessful. A pound of fresh huckleberries sells for about $20, the same price as filet mignon--huckleberries are a treat and, unless you plan to visit the alpine meadows of the Rocky Mountains in late August, finding them fresh is next to impossible. Flash frozen berries, however, are available year-round and perfect for making jam. Beware! The intense sweet tart flavor of the huckleberry may spoil the senses. It just may become more than a once a year obsession.Read More
American Flatbread Pizza Company in Warren Vermont is one of the first to speak out about the importance of food integrity and sustainability. It also happens to make the best wood fired pizza in America. No meal is complete without a healthy serving of the one salad on the menu. Thank you, George, for sharing this recipe nearly twenty years ago.Read More
This simple, limited ingredient version seeks a flavor balance pleasing to nearly everyone. Vermont cheddar adds a zing--the minerals in the water and soil that sustain the grass eaten by cows provides a unique flavor profile to the cheese that distinguishes this spread from other regional American cheddars.Read More
The history of popcorn dates back to the America's more than 5000 years ago. Native Americans ate these airy kernels and in no time colonists adopted the puffy snack and began tweaking the toppings. This recipe is the homemade, finger licking, New England version of Cracker Jack. Sweet and salty and buttery all at once, BOURBON MAPLE SYRUP is the secret weapon for over the top flavor nuance. The goodness of syrup tapped from Vermont sugar maple trees and then aged for 14 weeks in Kentucky bourbon barrels seeks to provide a euphoric snacking adventure. The popcorn will still be movie worthy if made with syrup straight from the tree--but do consider spiking the syrup with a bit of bourbon whiskey while making the topping--it will burn off during the two minutes on the stove, but a subtle smoky bourbon taste will linger.
Intensely aromatic, the Concord grape dates back to the mid 19th century where among his neighbors Ralph Waldo Emerson, Henry David Thoreau, Nathaniel Hawthorn, and the Alcott family, a farmer began experimenting with grape seeds from some native species in search of the perfect grape.Read More