'Vermont' on Serious Eats

Twin Farms Red Polenta with Wildcrafted Oyster Mushroom Broth from 'The Vermont Farm Table Cookbook'

This small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September. More

Twin Farms Red Polenta with Wildcrafted Oyster Mushroom Broth from 'The Vermont Farm Table Cookbook'

This small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September. More

Whole-Grain Waffles from 'The Vermont Farm Table Cookbook'

Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting. More

Whole-Grain Waffles from 'The Vermont Farm Table Cookbook'

Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting. More

Cook the Book: 'The Vermont Farm Table Cookbook'

I've had the pleasure of visiting Vermont several times in the past few years. Between the picturesque rolling green hills and the colorful bounty of produce that finds its way into just about every store and kitchen, it's a hard place to leave once you've crossed the state line. It's surprising, then, that there aren't more cookbooks out there dedicated to the local foodways of the Green Mountain State. Vermont-based food writer Tracey Medeiros seems determined to change that statistic, one book at a time. More

9 Vermont Cheeses To Get Your Hands On

Nowhere is better to bask in the wealth of handmade USA cheese than in Vermont, a true cheese-lover's paradise. It's the state with the highest number of artisanal cheesemakers per capita: over 40 of them. And many of them are making some decidedly fine cheese. I would suggest trying all artisanal Vermont cheese that you encounter, but to help narrow things down, here are some wonderful ones with which to begin. More

Bonne Bouche Goat Cheese from Vermont Creamery

I've been a fan of Vermont Creamery's dairy products ever since the first time I tried their awesome crème fraîche a good decade ago at my first restaurant job in Boston and have since come to particularly love their cultured butter (I've always got a log in my fridge) and fromage blanc, amongst their other products. My new favorite? Bonne Bouche, an aged goat's milk cheese made in the ash-ripened French style. More

Manchester, VT: Brick Oven Pizza and More in the Unlikeliest of Places, Depot 62

If you've spent time in Manchester, Vermont, you've probably driven by the best pizza in town and not even known it was there. That's because what you see from the street is a home furnishings store called Depot 62. The stock is mostly high-end, brightly upholstered Mediterranean and North African pieces, plus art and ornate rugs—a unique shopping option in this quaint New England town, to say the least. But the more remarkable find is what's in the middle of the store: a huge brick oven, a cluster of tables, and a menu featuring thin-crust pizza and Anatolian fare. More

Video: Cobb Hill, a Communal Farming Experiment in Vermont

Intentional communities, draft horses, farmstead cheese... it all sounds a little bit Vermont. That's because it is! This short film takes place at Cobb Hill, a cohousing community in the North East where communal has taken a more comfortable turn and appears to be doing very well. Mix that with a corn chowder recipe and dancing and you have you've got one answer to the food issues in America. More

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