Bite Club

Farmers Market Kitchen: Meatball Minestrone

by Hannah Palmer Egan Posted on March 1, 2016 at 1:26PM

The result? A glorious, hearty, one-pot meal.

Sugar High! Gelato at Sotto Enoteca

by Melissa Haskin Posted on February 26, 2016 at 12:24PM

Vanilla isn’t the only flavor of gelato you can get in your profiterole here. Visitors can swap in any of four nightly flavors including vanilla, chocolate and two rotating flavors.

Sugar High! Canelés at Vergennes Laundry

by Melissa Haskin Posted on February 23, 2016 at 4:28PM

I approached the counter. It was half empty, but still offered caramels, cookies and a few types of pastries.

Farmers Market Kitchen: Winter Squash Blini With Cilantro Sour Cream

by Hannah Palmer Egan Posted on February 23, 2016 at 2:50PM

Winter Squash BliniMakes three dozen 2-inch blini Ingredients:

Fresh out of the oven at Pizzeria Verità

Five Tips for Making Perfect Pizza

by Melissa Haskin Posted 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.

New dairy-free flavors from Ben & Jerry's

Sugar High! Ben & Jerry's Non-Dairy Frozen Desserts

by Melissa Haskin Posted on February 16, 2016 at 3:51PM

“Not so much.” Paul Heintz “I feel like I’m on a tropical island.

Squash soup with buttermilk and Bulgarian feta

Farmers Market Kitchen: Easiest Squash Soup

by Hannah Palmer Egan Posted on February 16, 2016 at 1:17PM

Easiest Squash SoupServes 4-6 Ingredients:

Maple cheesecake from Chef's Corner South End

Sugar High! Maple Cheesecake, Chef's Corner South End

by Melissa Haskin Posted on February 9, 2016 at 4:15PM

Hey, welcome to the first installment of Sugar High! This series is about confections and desserts made by local chefs, and also about me eating them.

Farmers Market Kitchen: Liver Pâté en Terrine

by Hannah Palmer Egan Posted on February 9, 2016 at 3:30PM

For this first run, I used about a pound of pork liver because that's what I had on hand. Next time, I'll use less, as the finished pâté was a little iron-rich for my taste.

Farmers Market Kitchen: La Pomme Bonal

by Hannah Palmer Egan Posted on February 2, 2016 at 2:51PM

More than one member of the Vermont food cognoscenti has said that the pinnacle of the local cider revolution will be in apple brandy. And in the last few years, several orchardists and distillers have started making the stuff.