Farmers Market Kitchen: Gnocchi With Ramp Pesto

by Hannah Palmer Egan Posted on May 12, 2015 at 3:31PM

Wild Spring Gnocchi with Ramp Pesto Serves two as an entrée or four as a smaller course Ingredients: 1 pound gnocchi1 pound spicy Italian sausage 1 tablespoon extra-virgin olive oil 1/2 cup ramp bulbs, trimmed of roots and washed 1 small bunch dandelion greens, picked over and washed and cut into 3-inch pieces 1/2 can cannellini or lima beans Ramp pesto*  Fresh ramps and Parmesan/pecorino/hard alpine cheese, for garnish

Farmers Market Kitchen: Spring Weeds Salad

by Hannah Palmer Egan Posted on May 5, 2015 at 10:45AM

The real trick is in the dressing. I call this my "everything dressing," because it's great on anything — innocuous enough that it gets along well with whatever you decide to throw into the salad.

Burlington's Bluebird Tavern Has Closed for Good

by Alice Levitt Posted on May 4, 2015 at 3:22PM

Bluebird Barbecue and both Coffee Stop locations will remain intact. According to Ravlin, so will the management team.

Restaurant Week Diaries: The Tavern at the Essex: Vermont’s Culinary Resort & Spa

by Alice Levitt Posted on April 30, 2015 at 3:44PM

An XXL chocolate macaron filled with ganache sat atop cookie "sand" looking ready to open and reveal Botticelli's Venus. But the creamy chocolate and tart jam within were good enough.

Restaurant Week Diaries: Three Brothers Pizzeria

by Alice Levitt Posted on April 28, 2015 at 12:50PM

I'm lucky enough to eat my way across Vermont for a living. When Vermont Restaurant Week comes, I'm pickier than most when it comes to choosing a menu.

Farmers Market Kitchen: Breakfast Tartlets

by Hannah Palmer Egan Posted on April 28, 2015 at 12:44PM

Waterworks Wins Sweet Start Smackdown 2015

by Alice Levitt Posted on April 24, 2015 at 4:33PM

Kylie Webster, a representative from presenting sponsor Vermont Federal Credit Union, presented Maddox with her whisk-shaped trophy crafted by Burlington's Pleasant Ranch Studios. Thanks to the sponsors, Higher Ground and the chefs, last night left us full of sweet emotion.

Farmers Market Kitchen: Vermont Mule

by Hannah Palmer Egan Posted on April 21, 2015 at 2:17PM

Using whey vodka from Quechee-based Vermont Spirits Distilling Company, ginger beer and lime, it's a cool, refreshing sipper that gracefully straddles the moody flavors of winter and the fizzier notes of spring and summer.  It's super easy to make at home, but if you're craving one while you're out and about, it's available at more than a dozen local restaurants from April 24 to May 3. 

Alice Eats: Ocha Thai Restaurant

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

We boxed up our large portions of rice, noodles and som tam to leave room for dessert. A cake of forbidden rice infused with coconut milk included a mix of hard and soft grains for textural variety.

Farmers Market Kitchen: Bulgur With Roots and Greens

by Hannah Palmer Egan Posted on April 14, 2015 at 3:45PM

Bulgur With Roots and Greens Yields about 8 cups — enough for a potluck!