Bite Club

Where Am I Eating? No. 3

by Alice Levitt Posted on October 29, 2014 at 4:07PM

UPDATE, Wednesday, October 29, 8:45 p.m.: Marc Stein was the first to correctly identify the Reservoir Restaurant & Tap Room's Misty Knoll Farm fried chicken. Thanks to everyone who chimed in! Do you like free food?

Farmers Market Kitchen: Fall Frittata

by Hannah Palmer Egan Posted on October 28, 2014 at 2:38PM

Fall Frittata One 12-inch frittata Ingredients: 1/2 pound loose sausage 2 tablespoons butter 10 leaves fresh sage, chopped 3 medium apples, sliced to less than 1/4 inch 1-2 pounds fresh oyster mushrooms, cut into 1-inch slices 1 cup Alpine cheese, shredded 4 eggs Freshly ground black pepper 1/4 cup water

Alice Eats: The Blue Stone

by Alice Levitt Posted on October 28, 2014 at 2:11PM

15 Stowe Street, Waterbury, 882-8185 When we ordered the pumpkin tiramisu for dessert, our very helpful server warned us that it wasn't really tiramisu. She was right.

Alice Eats: Authentic Ethiopian Night at ArtsRiot

by Alice Levitt Posted on October 21, 2014 at 12:18PM

400 Pine St., Burlington, 540-0406 To be frank, when I'm eating Ethiopian (or, in this case, Eritrean) food, I'm in it for the lentils. The curry-flavored yemesser alicha at left was mild and comfortingly meaty.

Farmers Market Kitchen: Mystery Apple Cheddar Galette

by Hannah Palmer Egan Posted on October 21, 2014 at 10:29AM

Apple Cheddar Galette Makes two 9-inch galettes Ingredients:

Alice Eats: Pho K&K

by Alice Levitt Posted on October 14, 2014 at 12:23PM

121 Connor Way, Williston, 288-1017 4. Yep, it's fresh.

Farmers Market Kitchen: Wild Grape Pie

by Hannah Palmer Egan Posted on October 14, 2014 at 12:00PM

Wild Grape PieOne 10-inch pie Ingredients:

Alice Eats: Wicked Wings

by Alice Levitt Posted on October 7, 2014 at 1:32PM

119 Pearl Street, Essex Junction, 879-7111 The sauces as a whole still need some tinkering at Wicked Wings. Blue cheese dressing was so thick with cheese that it didn't work as a dip.

Farmers Market Kitchen: Chorizo-Stuffed Poblanos

by Hannah Palmer Egan Posted on October 7, 2014 at 9:15AM

Chorizo-Stuffed Poblano PeppersServes 6 as an entrée or 12 as a side or first course Ingredients: 1/3 cup extra-virgin olive oil 1 clove garlic, minced 1 small onion, diced 2 cups zucchini, shredded 3 medium tomatillos, diced Salt 1 large tomato or 5-6 cherry tomatoes, diced 1/2 pound fresh chorizo, loose 1/2 cup roasted, mashed winter squash* 1 slice bread, toasted and crumbed Coriander Cumin 1 pound fresh poblano peppers (6-8 peppers), stemmed and cut in half lengthwise Fresh cheese curds or sharp cheddar cheese

Alice's Latest Obsession: Every Burger At Last!

by Alice Levitt Posted on October 1, 2014 at 2:16PM

At my request, Russo also ordered a couple of other childhood favorites of mine. Hello Kitty marshmallows, less sweet and more foamy in texture than American ones, come filled with strawberry jam.

Seven Days