Sampling Montréal's Korean Cuisine at Kantapia

by Suzanne Podhaizer Posted on January 27, 2017 at 4:37PM

My favorite thing was that bowl of soup I'd been craving. Called kimchi jjigae, and delivered sizzling in a fetchingly beat-up pot, it was a warming and comforting winter dish.

Fifty-Three Stations of the Tokaido Road: A Tea Tasting Dinner at Stone Leaf Teahouse

by Julia Clancy Posted on January 27, 2017 at 8:57AM

Other meal highlights were a kaiseki-style course with yuzu-kosho-laced Kumamoto oysters from Wood Mountain Fish and slabs of yamaimo, a sticky Japanese mountain yam; ozoni, a New Year’s soup with dashi, scallions, tatsoi, handmade mochi and black udon noodles made with grano arso, a finely ground, burnt-wheat flour; handmade silken tofu as delicate as fresh curds, garnished with a ball of strained whey and a thumbnail of wasabi paste; Agricola Farm pork belly marinated in ginseng cola; and candied burdock root swaddled in a bundle of fresh mochi and sweet miso-adzuki bean paste. Inspired, tired and not-too-stuffed by 10 p.m., my date and I wandered home to our last station of the night — bed — for a deep and satisfying sleep.

Eat This Week, January 25 to January 31, 2017: The Rooster Crows

by Hannah Palmer Egan Posted on January 25, 2017 at 9:31AM

Farmers Market Kitchen: Corndogs

by Hannah Palmer Egan Posted on January 24, 2017 at 3:23PM

Corndogs!Makes up to 16 corndogs Ingredients:

Breakfast Club: Benedicts Are Better at the Parson's Corner

by Hannah Palmer Egan Posted on January 17, 2017 at 2:00PM

And on that note, if you’re lucky enough to catch the on-again, off-again crab-cake Benedict, it's one of the finest this side of the Chesapeake Bay.

Leunig's Petit Bijou Open at Church Street Marketplace Kiosk

by Julia Clancy Posted on January 13, 2017 at 10:18AM

is one of the most hands-on chefs I’ve ever met,” Benjamin continued. “I’ve seen her work the line, work the kiosk, wash dishes.

First Bite: A Taste of One Radish in Richmond

by Suzanne Podhaizer Posted on January 13, 2017 at 8:00AM

Farmers Market Kitchen: Coconut Carrot Squash Soup

by Hannah Palmer Egan Posted on January 10, 2017 at 4:45PM

Pro tip: Double the recipe and freeze or can (20 minutes in a pressure canner at 15 pounds renders this shelf-stable). With a buttered roll, it's insta-lunch, any day of the week!

Commodities Natural Market Opens in Winooski

by Suzanne Podhaizer Posted on January 5, 2017 at 3:51PM

Honey Road to Serve Eastern Mediterranean Cuisine in Burlington

by Julia Clancy Posted on January 4, 2017 at 8:33AM

Bar snacks such as crispy chickpeas and stuffed dolma will complement an extensive bar program stocked with local beer, Gibson’s expertly crafted wine list, and cocktails accented with Mediterranean hints of rose water, orange and saffron. “People support their communities in Vermont," notes Chigazola-Tobin.