Preparing a salad with wild greens and herbs is a tasty way to learn about foraging in Vermont. Dandelion greens, a wild chicory, are ubiquitous; purslane grows in everyone’s gardens; and watercress can be found in local streambeds. Blend these with wild herbs such as mint, thyme, and parsley and then combine with early spring… more
It may come as some surprise that Vermonters are quite fond of seafood. Despite being the only New England state without a coast, fish and other fruits of the sea sneak their way into our diet fairly frequently. One tasty, satisfying and economical way to enjoy it in the winter is with a hearty chowder… more
If you’re at all superstitious, turn luck in your favor with this delicious twist on a time-honored pork recipe. The rich, fatty nature of pork has come to symbolize wealth and prosperity and is thought to be lucky when eaten at the start of the New Year. We’re also honoring family heritage with a variation… more
Who doesn’t love cinnamon buns? Here we turn the rich, gooey goodness into wreaths, fragrant Christmas morning treats perfect before or after opening the stockings. The rich butter layered with maple cinnamon sugar and pecans yields enough to make two wreaths – one for your own family and the other to give to the neighbors.… more
Mildred’s Maple-Glazed Ham with Maple Mustard The Orton family would often serve ham for holiday dinners when everyone gathered, because no one cooked a ham like Mildred. She would start with a fresh ham, straight from a local farm, but we suggest you start with a gone-in smoked ham, more easily found in the supermarket.… more
When a native Vermonter friend popped one of these little morsels in his mouth, he said, “I’m tasting my childhood.” If you have ever bought maple sugar candy as a souvenir from The Vermont Country Store, you will recognize the same sweet creamy flavor when you taste these family “heirloom” maple bonbons. We did manage… more
Assembling the materials is the best part of making a gingerbread house, and a trip to The Vermont Country Store’s candy counter makes it easy. Soon after Thanksgiving, you’ll find us in the kitchen surrounded by candy — piles of red licorice whips, chocolate nonpareils, cinnamon Red Hats, gumdrops, and peppermint drops, ready to decorate… more
A potpie is comfort food at its finest, and here we use turkey rather than the more common chicken. If you have leftover roast turkey and turkey stock made from the carcass, you’re more than a step ahead. If not, we give you a quick way to make not only a fragrant stock, but also… more
Every year, there’s a different newfangled way to cook turkey, from brining it in salted water overnight to dropping it into a deep fryer. We grew up with this recipe for traditional Thanksgiving turkey with a New England stuffing and prefer its simplicity and the way it infuses the house with a delicious aroma as… more
Roasting vegetables before adding them to a soup brings out deeper flavors, and the soup is ready in half the time. Roasting also makes it easier to peel the squash: Simply slice it in half, then in half again to form quarters, and roast. Once the squash is soft, it’s a snap to scoop out… more
