Baked Salmon with Ramps & Lemon

Simple additions let the flavor of the salmon shine through! We eat a lot of salmon dishes in our house, and this is one of the easiest and most flavorful. The full flavor of the salmon shines through, with the wild leeks and lemons adding their own unique accents. Another bonus is that it is…

Pan Fried Trout

Native trout brings flavor to the spring plate Nothing says spring to me more than the beginning of trout fishing season in Vermont, and we’re almost there, April 13 to be exact. Once the ice melts, and everything loosens up, it’s time to get your license, clean the poles, and plot your next expedition, even…

Crunchy Oven-Baked Haddock with Herbs

From April to November, New England Haddock is at its most plentiful. Of all the Atlantic whitefish, haddock’s flavor profile is unique and sought after. I know it is a favorite of my family. My mother cooked haddock, cod, and other whitefish simply. On a Friday night when she had more time, she cut up haddock…

Yankee Gumbo…

Not exactly “traditional” but this Northern version of the Southern classic is full of flavor! It is Vermont. It is winter. It is also Mardi Gras, the day of feasting and celebration before the beginning of Lent. I planned to make a gumbo for dinner tonight, and, as usual, had a difficult time finding some…

Smelts with Lemon & Capers

Yes, these little New England natives have a funny name, and they don’t look like much more than a mouthful, but these mid-winter natives remain popular. Rainbow smelts are a saltwater fish that, like salmon, spawn in fresh water tributaries, particularly on the Maine coast. These little gems are an extremely popular target of ice…

Salmon Cakes Benedict

Recycle 2018 Leftovers into Dishes for the New Year I don’t usually make New Year’s resolutions; it is much too discouraging to find myself breaking vows a thousand times. But as I hang the new calendar, I often find myself taking stock pondering little changes, things I hope to improve in some way. One of…

New Year’s Shrimp Egg Rolls with Homemade Duck Sauce

A family tradition that is fun for all ages. The kids and I make Homemade Egg Rolls, Fried Rice, and Crab Rangoons every New Years. It is a change from other foods we’ve been feasting on the last couple of weeks, and it is always a lot of fun. It takes only moments for the…

Feast of Seven Fishes – Stew!

You can honor the idea of the Feast of Seven Fishes in a one-dish meal that takes a fraction of the time, but delights with great flavor! I prepared the full Feast of the Seven Fishes on Christmas Eve just once or twice. This Italian classic meal was lots of fun preparing, everyone adored the…

Seafood Crêpes with Sherry Mushroom Sauce

   While the humble crêpe has fallen in and out of fashion, what I have observed is that eyes light up whenever they are served.                    Be it a simple supper, or elaborate dessert, there is always room for crêpes.          When the kids…

Food on a Stick!

It’s time for a cookout! My granddaughter says we all love food on a stick because it is fun to eat! She’s right. The farmers’ markets and farm stands are open. The trees have leafed out and it feels like summer in Vermont, at least most days. One of the first things we do is…

Eggs for Supper!

Omelets, Simple Scramble, or Stunning Soufflé? Having run a bed and breakfast for many years, I’ve made more omelets and soufflés than I can count. But when I make them for my own family, it is usually for supper! We love breakfast at dinnertime, usually on a day when time has just gotten away from us,…

New Twists on Old Recipes

We all have them, old recipe cards, notebooks, maybe even pages torn out of women’s magazines from the 1950s. Whatever the form, the stash of old recipes are family treasures. However, we are sometimes disappointed when we make them, especially if we do a lot of cooking and the food fashion of today does not mesh with that of the Depression era.