Recipes

Creamy Shrimp & Crimson Grits with Country Ham

By |

Chris Hastings serves shrimp and grits every night at his restaurant, and this recipe is ...Read More

Pork Shoulder Sandwiches with BBQ Sauce and Coleslaw

By |

Warm pieces of pork, combined with the crunch of the fresh cole slaw, and the ...Read More

Apple, Almond, and Endive Salad

By |

The ingredients may sound a little complicated, but put them in a salad together and ...Read More

Game-Day Punch

By |

We drink this when we tailgate -- which is how we came up with the ...Read More

Sweet Potato Fried Pie with Fixin’s

By |

A seasonal treat that is topped with Spiced Pecan Anglaise, Cinnamon Ice Cream, and Pecan ...Read More

A Macro View of Micro Production

By |

Chef Matt Jennings embarks on a back-roads tour of Vermont to meet small-volume producers and ...Read More

Don’t Call It a Comeback

By |

New England cuisine isn't making a miraculous return to its regional roots -- it's uncovering ...Read More

Leaf Peepin’ & Lots of Eatin’

By |

A scrapbook of favorite moments from our trip to Vermont with Chef Matt Jennings.

Wicked Local

By |

In New England, we’ve been on a journey of rediscovering a simple human truth the ...Read More

Saturday Down South

By |

Ever wonder how tailgating originated? The tale of the first tailgate may not be written ...Read More

Warm Spinach Salad with Bacon, Pecorino, and Ale Vinaigrette

By |

Handmade ingredients from Vermont Salumi and Twig Farm, and Heady Topper from The Alchemist make ...Read More

Herbed Hominy Stuffed Chicken Legs Cooked in Mole

By |

Matt Jennings prepares this dish using dark Middlebury Chocolates from Vergennes, VT.

Load More Posts