Farmers Market Kitchen: Pan-Seared Venison With Oyster Mushrooms

by Hannah Palmer Egan Posted on November 24, 2015 at 1:19PM

Pan-Seared Venison With Oyster Mushrooms Serves 2 Ingredients:

Farmers Market Kitchen: Smoky Rutabaga Bisque

by Hannah Palmer Egan Posted on November 17, 2015 at 2:48PM

Smoky Rutabaga Bisque Makes 2 quarts Ingredients:

Farmers Market Kitchen: Shiitake-Sage Pork Liver Mousse

by Hannah Palmer Egan Posted on November 10, 2015 at 2:12PM

If you don't happen to have a friend who's giving away fresh pork livers, ask your butcher about it. Livers may not be in the display case, but anyone who butchers pigs can make them available with a little notice.

Alice Eats: Erica's American Diner

by Alice Levitt Posted on November 9, 2015 at 5:31PM

But ultimately, the raison d'être of any restaurant at 951 Main is a hearty breakfast. This is a place where people actually take a break from working the fields to have a meal.

Farmers Market Kitchen: Shakshuka

by Hannah Palmer Egan Posted on November 3, 2015 at 11:58AM

Shakshuka for One Ingredients: 

Farmers Market Kitchen: Cider Gin Fizz

by Hannah Palmer Egan Posted on October 27, 2015 at 1:25PM

My liquor cabinet is always well stocked with whiskey and gin, but one of its current crown jewels is a bottle of barrel-aged gin from Stonecutter Spirits in Middlebury. This herby, smooth-drinking gin mixes nicely with just about anything, and makes a killer gin fizz, which just happens to be one of my preferred cocktails. While the original 19th-century recipe calls for just gin, lemon, sugar and soda, many modern bartenders add an egg white, which gives the drink extra body and richness. I'll gladly drink it either way.

Alice Eats: A Cuisine

by Alice Levitt Posted on October 27, 2015 at 12:21PM

With My H2O now long-gone from the mall's lower floor, it's nice to have boba back downtown. The options are more premium than your usual colorful powder mixed with milk.

Farmers Market Kitchen: Swiss Chard Brittle

by Hannah Palmer Egan Posted on October 20, 2015 at 2:07PM

Alice Eats: Michel's German Food

by Alice Levitt Posted on October 20, 2015 at 1:16PM

We initially ordered two desserts, farina pudding and a chocolate mousse. But Eynern brought out two farinas at the end of our meal, saying that something unappealing had begun to grow on the mousse.

Farmers Market Kitchen: Delicata Pudding

by Hannah Palmer Egan Posted on October 13, 2015 at 1:09PM

Delicata Pudding Makes four 8-ounce jars (or eight 4-ounce jars...) Ingredients: