Three Mushroom Cassoulet

A traditional cassoulet is an experience in beans and meats, and more meats, and can be quite heavy. This lightened up version uses no meat at all, just meaty mushrooms and lots of other flavor. The traditional slow-cooked cassoulet was created in France, the original Languedoc region towns of Toulouse, Carcassonne, and Castelnaudary. It was…

Maple Oat Bread

There are some recipes that take you home, and some that create home for your own family. This one is both. Maple and oat are both staples of the north. Maple, of course, is the sweet spring essence of our forests and a much welcomed ingredient used by early settlers. It’s our first crop of…

Warm Up Your Morning with Hot Cereal

It looks like a dish of cereal, a pretty one at that with a few little adornments. However, take a bite, and you might forget forever about those packets of instant oatmeal.   Hot cereal in the winter When I was a child, winter months usually meant hot cereal in the morning, and that was…

Sylvia’s Irish Cream Cheesecake with a Cookie Crust

People love pie, but they adore cheesecake, at least most of us. The cheesecake on a dessert buffet is often the first attacked, and I think a lot of people are drawn to this creamy delight because it is not as sweet as some desserts. Also, the toppings on a cheesecake look really inviting! There’s…

Imposter Pumpkin Pie

We’re all thinking about our Thanksgiving menus this week, including the important pies and desserts to please everyone around the table. I have rarely made a pumpkin pie from scratch, and when I have (once) it did not turn out as good as my mother’s. Couple that with the fact I’m not a pumpkin pie lover, there has been little…

Green Mountain Onion Soup

This variation on French onion soup gets a little twist with the additions of apple cider and maple syrup – just a touch. I love onions, and I really love French onion soup. However, what I want the most is to taste the vegetable first and foremost, so I thought I’d experiment with a vegetarian…

Autumn Pot Pie with Roasted Vegetables

The ultimate comfort food, but in this version no one will miss the meat (especially if you don’t bother to tell them it’s not there…) There is one dish everyone in my family agrees on – a pot pie. Chicken pot pie, turkey pot pie, and seafood pot pie are the favorites, but I think…

French Apple Cake

The apple is the star of this dish, or rather, the “apples” of different varieties! I’ve made apple cakes for years, and they are always a hit. When we head out to the orchard to pick, I know there will be a special dessert sometime in the near future, most likely served after Sunday dinner….

Vermont Shepherdess Pie

A vegetarian version of the layered casserole we all grew up on! Hearty enough for everyone. We are no longer under the illusion that summer will last forever. The temperatures have dropped, and so have lots of leaves! But right now, there seems to be just about every vegetable out there one could want, along…

Grandmother Alice’s Gingerbread

This is a traditional gingerbread, baked in a traditional square pan, but with a few little flavor twists along the way to move it into this century. I lived across the road from my Aunt Mary, my father’s sister, most of my growing up years. She was a cook who fussed little and rarely used recipes. She…

Heirloom Beets & Greens

Whether you have a love affair with beets or not, you can eat every inch of them, and they pack a lot of nutrition.

Haymaker’s Switchel

The original energy drink from Colonial times, haymaker’s switchel has kept New England farmers, and others, well hydrated in the humid summer months. (Rum optional). When I was a child, once in a while someone in the family made haymakers switchel. I didn’t care for it much as a kid, but a few years ago,…

Coleslaw with Buttermilk Dressing

A delightful Depression-era coleslaw moves into the 21st Century with just a few slight modifications! I got sidetracked this summer with a project from 85 years ago, and boy was it fun. WPA project on today’s table My husband and I are members of the Vermont Historical Society and we attended a dinner this spring…

Not quite your mother’s Succotash

It’s so much fun to cook this time of year! The farm stand dictates supper, and it’s always good! It’s not surprising that many traditional New England dishes use corn, beans, potatoes, squash, peppers, and tomatoes. These were all gifts of the New World, foods that the First Americans cultivated and enjoyed for thousands of…

New England jonnycakes: traditional, yet ready for the party!

In New England, these little flatbreads have a long history from the indigenous population to today’s dressed-up tables. In New England, these little cornmeal pancakes are called jonnycakes (no “h”), sometimes jonny cakes, two words; in the south, they may be referred to as journey cakes or hoe cakes. They are also known as ashcake,…

Broccolini Salad with Toasted Garlic

Inspired by local produce treasures, this remake of broccoli salad will please (almost) everyone! You never know what you are going to find at the farmers market or the farm stand this time of year. This week, I found some lovely, just-picked broccolini in flower and I knew I would use every part of it…