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In the Garden | In the Kitchen | Around Town
A New Favorite Vermont Lunch Spot
Rochester Café and Country Store We spend a fair amount of time riding motorcycles throughout the state of Vermont. In the evenings we sit around the campfire at one of
The Best Chinese Food I Ever Had
Gerard’s Corner Restaurant, London, UK We were in the mood for sushi, so I did a quick Google search and made a list of restaurants to check out in the
Making My Handmade Holiday Card 2023
I start sketching ideas for the coming season’s holiday card in late fall. Typically I mock up the best ones and from these finalize the design. This year, the idea
Sautéed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil
This recipe was adapted from the one by Bobby Flay on the Food Network website. It’s a favorite in our house. Really delicious and relatively simple to prepare. Ingredients 1.5
Le Petit Vendôme
In preparation for any trip to Paris, I always start with a visit to David Lebovitz’s blog. David has devoted an entire section of his website to short, concise summaries
Gingered Pear and Raspberry Pandowdy
As a new cook, this became one of my first go-to recipes. A Pandowdy is a kind of spiced apple pie, baked in a deep dish, with a biscuit top
Stuffed Hot Peppers with Roasted Veggies and Drunken Black Beans
I’ve made this recipe twice now. The first time, I followed the Stuffed Anaheim Peppers with Earthy Roasted Veggies and Drunken Black Beans recipe on SavorHarvest.com, but made one change.
Vanilla Ice Cream
This simple, basic, egg-free Vanilla Ice Cream recipe is made using a KitchenAid Ice Cream Maker attachment. The result is delicious, creamy vanilla ice cream.
Around the Garden: April 17, 2022
It’s still a bit like winter here in Zone 5. The grapevines aren’t budding yet, nor are the Lily of the Valley. But tiny buds are appearing on the RedBud,
English Bread and Butter Pudding
Puts leftover bread on a pedestal This recipe is adapted from the one on the BBC GoodFood website. Ingredients whole milk, 1 cupheavy cream, 1.25 cupvanilla extract, 1 tspeggs, 3
Spiced Chickpeas with Cauliflower and Roasted Lemon
This recipe is adapted from the one on the New York Times website. Ingredients Kosher salt, as neededLemon, preferably Meyer, thinly sliced, seeded – 1/2Cauliflower, bite-size pieces – 4 cups
Hummus
This basic hummus recipe goes together quickly and is thick enough to stand up in a sandwich.
Ginger Noodles
This recipe was adapted from the Soba Noodles and Ginger Broth with Crispy Ginger recipe by Yotam Ottolenghi on the New York Times website.
Japanese Ginger Dressing
Benihana Copycat Salad Dressing Ingredients 1/2 cup minced onion1/2 cup peanut oil1/3 cup rice wine vinegar2 Tbl water2 Tbl minced fresh ginger root2 Tbl minced celery2 Tbl ketchup4 tsp soy