A Food Resolution Round-Up

by Suzanne Podhaizer on January 2, 2018 at 4:22PM

As for me, I tend to eat the same way I always do, but in the new year I might get a little sillier about it. For several years, I wrote up tongue-in-cheek guides to the hottest Vermont food trends.

Talking With Food Network Star Sara Moulton

by Julia Clancy on July 19, 2016 at 3:00PM

that is less separated. The snobbery has to go out the window for us to move forward.

Tasting the 2016 Grafton Food Festival

by Julia Clancy on July 14, 2016 at 3:52PM

Seared scallops were meltingly tender under a spicy watermelon vinaigrette, the texture heightened by a scattering of cashews and fresh mint. Crispy vegetable fritters with green chile-coconut chutney came next, followed by a slab of baked arctic char with roasted radishes and a vibrant, softly spiced chermoula.

Use Those Breadcrumbs in Your Freezer

by Julia Clancy on June 26, 2016 at 1:42PM

Fat Roasted Asparagus With Poached Eggs and Toasted Breadcrumbs (Serves 4-6) Ingredients:

Lunch, Iraqi-Style

by Kymelya Sari on May 31, 2016 at 12:30PM

And so, during private gatherings with Muslims who also observe these restrictions, I use the opportunity to satisfy my meat craving. My favorite dishes were the chicken shawarma and kubba.

How to Make Great Pizza at Home

by Melissa Haskin on February 19, 2016 at 2:11PM

Pizzeria Verità is known for its Neapolitan-style wood-fired pizza. The restaurant is nominated annually in Seven Days readers' choice awards, and is No. 1 on TripAdvisor (up from No. 2 last week) for Burlington-area pies.

Farmers Market Kitchen: Root Cellar Galette

by Hannah Palmer Egan on November 18, 2014 at 1:28PM

Stuffed Buttercups

by Hannah Palmer Egan on November 4, 2014 at 12:55PM

Stuffed Buttercups Serves two as an entrée, four to six as a side Ingredients: 

Farmers Market Kitchen: Fall Frittata

by Hannah Palmer Egan on October 28, 2014 at 2:38PM

Fall Frittata One 12-inch frittata Ingredients: 1/2 pound loose sausage 2 tablespoons butter 10 leaves fresh sage, chopped 3 medium apples, sliced to less than 1/4 inch 1-2 pounds fresh oyster mushrooms, cut into 1-inch slices 1 cup Alpine cheese, shredded 4 eggs Freshly ground black pepper 1/4 cup water

Farmers Market Kitchen: Greens Gratin

by Hannah Palmer Egan on September 23, 2014 at 9:01AM

Dead Greens Gratin Serves 8  Ingredients: