• 1312_hast_shrimp-grits-ham_f

Creamy Shrimp & Crimson Grits with Country Ham

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

  • porkShoulder_FI

Pork Shoulder Sandwiches with BBQ Sauce and Coleslaw

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

  • 1312_hast_apple-almond-endive_f

Apple, Almond, and Endive Salad

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

  • 1312_hast_game-day-punch_f

Game-Day Punch

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

  • 1312_hast_fried-pie_f

Sweet Potato Fried Pie with Fixin’s

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

  • macroview2_f

A Macro View of Micro Production

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

  • comeback_featured

Don’t Call It a Comeback

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

  • handmade-ne-leafpeepin

Leaf Peepin’ & Lots of Eatin’

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

  • handmade-ne-wickedlocal-1

Wicked Local

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

  • tailgating-saturdaydownsouth

Saturday Down South

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

  • 1312_jenn_spinach-salad_f

Warm Spinach Salad with Bacon, Pecorino, and Ale Vinaigrette

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

  • 1312_jenn_hominy-chicken_f

Herbed Hominy Stuffed Chicken Legs Cooked in Mole

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