Bite Club

Dining on a Dime: Post Office Café's Mix-and-Match Menu

by Suzanne Podhaizer Posted on July 22, 2016 at 5:44PM

In addition, Worcester is where you'll find the Post Office Café, owned by Betsy Gladding and Leslie Sabo. There, you can mix and match all kinds of inexpensive meals to suit the mood of the day.

Farmers Market Kitchen: Sweet-and-Sour Pea-kles With Wild Chamomile

by Hannah Palmer Egan Posted on July 19, 2016 at 4:56PM

First, use the freshest, fresh-fresh produce. Lactopickles happen when "good" ambient bacteria digests the vegetable sugars, creating lactic acid in the process.

From Sara Moulton's Home Cooking 101: How to Make Everything Taste Better

Talking All Things Food With Chef Sara Moulton

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

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

Dining on a Dime: Whippi Dip's Chicken Sandwich and Creamsicle Float

by Hannah Palmer Egan Posted on July 15, 2016 at 1:50PM

In the upper Connecticut River Valley, everyone goes to Whippi Dip. Located in Fairlee village, the longtime snack bar is favored by groups from nearby summer camps, where counselors use it as a bribe (Be good campers, and maybe we'll go to Whippi Dip later).

Tasting My Way Through Grafton's Annual Food Fest

by Julia Clancy Posted 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.

The Barr Hill Gin Gimlet at American Flatbread, Middlebury Hearth

Drink Up: A Local Gimlet and the LXXV

by Julia Clancy Posted on July 12, 2016 at 5:00AM

"We make our juices and simple syrups every night before service," says bartender Skylar Atkins as he builds a Bourbon Amarena Smash ($9). That's Bulleit bourbon, wild Amarena cherries, fresh mint, squeezed lime juice, Amarena syrup and Angostura Aromatic Bitters, capped with Maine Root Ginger Beer.

The Bean, Tinga, and Carnitas Tacos at Taco Gordo

Dining on a Dime: Three Tacos for $11 at Taco Gordo

by Julia Clancy Posted on July 7, 2016 at 3:44PM

Did I mention I'm hungry? I try three tacos on the menu: “The Bean,” a pile of spiced, perfectly cooked pinto beans; crisp-edged “Carnitas“ with slow-cooked pork; and “Tinga,” my old favorite: slivers of tender pulled chicken hinting at cumin and coriander.

Farmers Market Kitchen: Italian Kale Salad

by Hannah Palmer Egan Posted on July 5, 2016 at 1:07PM

Ingredients: 5-6 large kale leaves

Salad with smoked mussels and browned-butter vinaigrette

Salted: Browned-Butter Vinaigrette

by Suzanne Podhaizer Posted on July 5, 2016 at 7:50AM

Once you think about it that way, you can swap fats and acidic ingredients in and out in endless combinations. Schmaltz and red wine vinegar would work, for instance, as would walnut oil and lemon juice.

Tomato and cheese frittata over spinach with micro-basil and a corn tortilla

Breakfast Club: Eggs Under Stuff

by Suzanne Podhaizer Posted on July 3, 2016 at 1:23PM

If I'm topping the eggs with ingredients that are mostly dry — cheese, black beans or roasted squash, for instance — I add 'em before I put the pan in the oven. If the ingredients exude liquid — such as tomato slices — I add 'em after the eggs have puffed up and dried a bit.

Seven Days