A Tour Of The 2012 Vermont Cheese Festival

The Vermont Cheese Makers Annual Festival is always on my summer calendar. Prince Charming and I slowly walk the big festival tasting and buying wonderful cheeses from the area. This is also a

How Wacky Does Your Ice Cream Get?

From left: Todd Heisler; Christopher Gregory; Sara Krulwich  

So far this summer is all about wacky and sophisticated ice cream flavors. Here's a recent story out of the New York Times that highlights more sophisticated flavors like tart pink lemonade and intense

Green Tomato Relish

Green Tomato Relish

3-4 medium green tomatoes, small diced

1 1/2 teaspoons coarse sea salt

Knee High By 4th Of July

As the saying goes "corn should be knee high by fourth of July", so as we drove through rural Vermont yesterday (pretty much anywhere in VT),  I was checking in on the corn fields and sure

2012 Clean 15 And Dirty Dozen List Just Released!

Watch out for those free apples at the spa, if not organic or from a local grower you trust, they sit top on the list of foods with the most pesticides. Instead, snuggle up to the clean 15 list which are lowest in pesticides. 

Click here to view 2012's complete Dirty Dozen and Clean 15 rundown.  

Corn Tortillas (video)

Cooking with the crew at WCAX is always fun! Is it just me or does Keagan need 

more practice with corn tortillas? Follow my events page to see when I'm on again.

Click here to watch the whole segment

An Old Fashioned Treat Made Healthy

Lemon Ginger Drop Biscuits

makes about 12

1 cup all-purpose flour

2/3 cup cake flour

2 tablespoon chopped candied ginger

Seven Vaults

The seven underground vaults at Jasper Hill Cellars house Vermont's finest aged cheese. Thanks to a weekend I spent at Shelburne Farms called "Pasture To Palate", I and a few others were lead on a private tour of this remarkable (not open to the public) facility in Greensboro, VT.  It's

Cheese Starts With Grass

What does grass have to do with cheddar cheese? The quality cheddar produced at Shelburne Farms starts with pasture or pasture salad as they call it, a mix of different greens that the cows choose to graze on. The farm's philosophy behind making memorable cheese begins outside the cheese room in the lush green pastures. The process of making the farms traditional farmstead cheddar is carefully

Lambtastic!

Roasting a whole lamb for Greek Easter is not only delicious, it's cause for celebration, and that's what we did. Celebrate!

Greek Easter traditions are kept alive by Prince Charming and I every year at our home in Vermont. The cooking starts a week before the party and gets more intense as the days approach. Each year I