Vermont woods

Wild Spring Greens with Lemon-Tahini Dressing

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

Clam and Cod Chowder

Clam and Cod Chowder

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

Vermont Shepherd's Pie

Vermont Shepherd’s Pie

The ultimate comfort dish, shepherd’s pie is easy to make ahead, loved by kids and adults and satisfyingly filling. As many version of shepherd’s pie exist as there are layers of an onion, and variations are found in almost every cuisine around the world. In Vermont and traditionally, shepherd’s pie is made from lamb (when… more

Pork Pocket Pies

Hunter’s Pork Pocket Pies

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

cinnamon buns

Cinnamon Swirl Wreaths or Buns

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

Maple Ham

Mildred’s Maple-Glazed Ham with Maple Mustard

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

Maple bonbons

Mildred’s Maple Bonbons

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

gingerbread house

Home Sweet Home Gingerbread House

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

apple pie

Apple Pie Without the Cheese — Is Like A Kiss Without The Squeeze!

In a world of increasingly uniform manufactured foods, one dessert dish remains defiantly regional: the humble apple pie. You would think there could only be so many ways to make apple pie—after all, it’s just apples, crust and sugar, right?—but somehow every region of the country has its own special version. Single crust, double crust,… more

chicken and Easter eggs

Eggs of a Different Color

Take a drive down a Vermont country road, and you won’t get far before you come across a hand-painted sign saying “Eggs for Sale.” A lot of farmers sell fresh eggs as you’d expect, but you also see signs in front of cottages or village homes. These days, it seems everyone in Vermont keeps a… more