Ricotta Gnocchi with Braised Radishes

Light and delicate Ricotta Gnocchi, tossed with Braised Radishes are a quick and perfect June dinner.

Sunday Supper: Smoked Pork Chops on Vegetable Polenta

Here's a hearty Sunday supper of thick Vermont smoked pork chops and savory vegetable polenta. 

Quick to prepare, so you can get out and enjoy the day.

Vermont Super Bowl: Black Bean, Sausage and Kale Soup

Take this soup along on Super Sunday and be a hero!  Chunks of homemade sausage, black beans and kale in a rich broth with a Portuguese touch.

Hoppin' St. Johnsbury - Warm Salad of Black-Eyed Peas

Happy New Year!

Here is a New Vermont twist on the Southern tradition of Black-Eyed Peas on News Years Day.   Just-tender peas are finished as a warm salad with bacon, onion, maple syrup and piquant spices.

Choucroute Garni Two Ways

The joys of making your own sauerkraut, and a couple of variations on choucroute garni. This is great Winter food, whether paired with traditional pork garnishes, or smoked turkey (above).

Remains of T-Day: Turkey Fritters

How to convert Thanksgiving leftovers into Turkey Fritters.  A great way to use cooked turkey, cornbread dressing, wild rice and creamed onions! 

Thanksgiving: Divide and Conquer - Diagonal Split Turkey

Technique for splitting a turkey to roast white meat and dark meat separately for optimal results, then reassemble for the table.

A Vermont Pissaladière

Here is a Vermont version of a classic: tender olive oil crust covered with lots of caramelized onions, Niçoise olives, buttercup squash, romano and goat cheeses.  Tastes like Fall.

Cheddar Carnitas Empanadas

Cheddar Carnitas Empanadas with purple potatoes, capers and olives, baked in a sourdough puff pastry crust.

Three-Cheese Pesto Calzone

Three cheeses combine to flavor and melt over fresh pesto and ham, in a tender calzone crust.  A simple but absolutely delicious dish that goes together in about an hour.

Southwestern Lamb Stew with Stout and Quinoa

This is an easy, hearty and delicious stew for Fall.  Chunks of lamb are simmered with chocolate stout, tomatoes, corn and quinoa for an unusual and warming dish.

Autumn Vegetable Cobbler with Cheddar Biscuit Crust

Welcome Autumn with a savory cobbler combining roasted Summer and Fall vegetables, under a Cheddar biscuit crust.

Buckwheat Galettes (Galettes de Sarrasin)

Thin savory buckwheat crepes, filled with homemade Gruyere, Vermont ham and fresh scallions from the garden.  Definitely one of the best things I brought back from Quebec.

Corn and Crab Chowder

This chowder makes a quick and delicious summer dinner.  It's full of fresh summer vegetables, crab, herbs from the garden and a bit of Pernod to round out the flavor.

Packing a Picnic: Cheddar-Sausage Calzone and Peach Galette

Tomorrow is the Vermont Cheesemakers Festival, and so it's time to pack the picnic basket.  I'll be bringing along some cheese, of course.  Here are another couple of packables to consider: Cheddar-Sausage Calzone and Peach Galette. 

A Summer Terrine

Here is a light, cool terrine for a Summer lunch.  Chicken surrounds a central layer of vegetables and asparagus mousse.

Risotto with Snap Peas, Vidalia Onions and Salume

 

Here's a July risotto filled with delicate peas and onions, aged salume, cheeses and of course white wine.  Tastes like Summer.

Tarte Flambée with Reblochon, Spring Peas and Ham

This is a Springtime flatbread, featuring the first new peas and fresh herbs from the garden, an aged Reblochon cheese, and wonderful Vermont ham.  On a crisp, quick sourdough pizza crust, this is a memorable combination of flavors.

Leek Scapes

Leek scapes, the flower stalks produced by leek plants in June, are a once-a-year treat.  Resembling asparagus in flavor, they are versatile and delicious.  Here are three ideas for cooking with scapes, plus a recipe for braised veal.

Chicken Cheddar Pot Pie with Savory Pastry

Chicken cheddar potpie is more than the sum of its parts; it's comfort food to the max.  And of course, it is easy to make.