Bite Club

Chef, Farmer, Eater: More Talk With Food Writer Ruth Reichl

by Julia Clancy Posted on June 2, 2016 at 8:00PM

I would meander around and munch my way through the state. SD: In My Kitchen Year, you speak of food as a form of comfort during a particularly hard year of your life.

Oyster mushrooms and chicken of the woods

Farmers Market Kitchen: Beer-Marinated Chicken of the Woods

by Hannah Palmer Egan Posted on May 31, 2016 at 3:22PM

Beer-Marinated Chicken of the WoodsMakes 1 pound Ingredients:

An Iraqi Lunch, and a Farewell

by Kymelya Sari Posted 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.

Easiest pesto: dandelions, nuts, oil, cheese

Farmers Market Kitchen: Dandelion Pesto

by Hannah Palmer Egan Posted on May 24, 2016 at 1:53PM

Dandelion Green Pesto Makes 2-3 cups Ingredients: 3-4 cups dandelion greens and flower buds 1 1/2- 2 cups walnuts 3/4 cup extra-virgin olive oil 1/2-3/4 cup blue cheese or feta Salt (about 1/2 teaspoon) to taste

What could be springier than a rhubarb cocktail, sipped in the grass?

Farmers Market Kitchen: Rhubarb Spritz

by Hannah Palmer Egan Posted on May 17, 2016 at 2:48PM

I don't often feature recipes that require special equipment, but I recently acquired a juicer. I'd given it to my mom for Christmas, but she gave it back — she's perfectly happy with her smoothie bullet, thank you very much.

Magdelena Van Dusen with green coffee bags

Brio Coffeeworks, an Unexpected Enterprise

by Suzanne Podhaizer Posted on May 10, 2016 at 4:54PM

enjoy a lighter roast, or a floral note.” Once people discover the nuances that are possible in coffee, including natural sweetness, they’ll sometimes decide to forgo the cream and sugar. Be brave, people!

Sautéed Solomon's seal, with ranch dressing

Farmers Market Kitchen: Shoots 'n' Ranch

by Hannah Palmer Egan Posted on May 10, 2016 at 4:33PM

Buttermilk-Ramp Ranch Makes 16 ounces (about two cups) 1 cup buttermilk*

Sugar High! Meet Hen of the Wood's Pastry Chef

by Melissa Haskin Posted on May 3, 2016 at 3:22PM

, I think when they hear about the dessert program and that we’re doing all of our own things in-house, they get excited. I have a couple of loyal fans that come in every time I change something.

Farmers Market Kitchen: Roasted Dilly Potatoes

by Hannah Palmer Egan Posted on May 3, 2016 at 1:48PM

Roasted Dilly Potatoes Serves 8-10, or great for leftovers! Ingredients:

Jicama tacos at Ariel's Restaurant in Brookfield

Quiz: How Well Do You Know Vermont Food?

by Melissa Haskin Posted on April 27, 2016 at 4:25PM

Can you tell the difference between The Alchemist's Heady Topper and Hill Farmstead Brewery's Edward in a blind taste test? Do you know what hen-of-the-woods are?

Seven Days