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Entries tagged with 'Vermont'

Sugar Rush: Opera Cake at Hen of the Wood in Burlington, VT

Sweets Jay Friedman Post a comment

Standing regally on the plate are six layers of almond sponge cake, but instead of the traditional coffee syrup, the opera cake gives a nod to a favorite local product with maple-rum syrup. More

Sugar Rush: Corn Fritters with Maple Syrup at Chelsea Royal Diner in Brattleboro, VT

Sweets Jamie Feldmar Post a comment

I'll take my maple flavor baked in or drizzled over a pastry, but in my opinion, nothing tops the pleasure of pure, unadulterated maple syrup, served straight like the liquid gold it is. More

'Cheddar is a Verb:' Behind the Scenes at Grafton Village Cheese in Vermont

Chris E. Crowley 4 comments

For decades, Grafton Village Cheese has been producing fantastic hand-crafted cheddar in rural southern Vermont. We stopped by their facilities to learn about the sheep's milk revolution, creating American originals, and why 'cheddaring' is a verb. More

Sweet Finds: Tonewood Maple Syrup (and Tree Adoption!)

Sweets Carrie Vasios Mullins 3 comments

I am now the proud adoptive parent of a Vermont maple tree. We haven't seen each other in person yet, but I'm sure that she's growing tall and strong. I'm positive she's sweet natured and bringing joy to others. I really couldn't be more proud. More

The Serious Eats Vermont Beer Guide

Drinks Mike Reis 8 comments

If you're headed to Vermont for a visit, here's our guide to the best beers to drink when you arrive. More

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

Cook the Book Kate Williams 1 comment

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'

Serious Eats Kate Williams Post a comment

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'

Cook the Book Kate Williams Post a comment

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'

Serious Eats Kate Williams 1 comment

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'

Cook the Book Kate Williams Closed

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

Hannah Howard 17 comments

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

Eat This Cheese: Bonne Bouche

Serious Cheese Stephanie Stiavetti 19 comments

Bonne Bouche is an intriguing goat cheese. It is so many things: creamy, rich, buttery, salty, mushroomy, peppery, sour, and nestled in a wooden crate. More

Orleans Aperitif Ciders: Vermont-Made Alternatives to Campari and Lillet

Drinks Maggie Hoffman 4 comments

Domestic vermouth is super-hot right now—there's a bevy of small producers making new vermouths using high-quality wine and a range of both traditional and experimental flavorings. But what about alternatives to classic bitter cocktail ingredients like Campari and Lillet? Enter Vermont's Eden Ice Cider, with their new bitter aperitif ciders. More

On the Beer Trail: The Alchemist's Heady Topper IPA in Vermont

Drinks Ethan Fixell 18 comments

Sometimes the ideal setting can elevate an excellent drink to perfection; relishing a place can make an enjoyable flavor even more delicious. I was lucky enough to experience this phenomenon in Burlington, Vermont, where I enjoyed one of the best beers of my life. More

6 Vermont Craft Beer Bars To Visit During Fall Foliage

Drinks Corin Hirsch 4 comments

For those who love both changing leaves and craft beer equally, Vermont is not only dotted with 26 craft breweries—the most per capita of any state—but also some innovative beer bars with carefully-curated taps and bottle lists. More

Bonne Bouche Goat Cheese from Vermont Creamery

J. Kenji López-Alt 5 comments

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

Hub Grub Liz Bomze 5 comments

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

Daniel Klein 1 comment

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

Cakespy: Vermont Maple Cookies

Serious Eats cakespy 8 comments

These simple drop cookies, adapted from a recipe in a vintage Vermont baking pamphlet at the Maple Museum of New England, are an ideal recipe to let the darkest maple flavor shine. More

Vermont Challenges McDonald's New Maple and Fruit Oatmeal: Real Maple?

Erin Zimmer 17 comments

McDonald's recently launched a new breakfast item: Maple and Fruit Oatmeal. We thought it was too sweet, and not in a maple-y way. In a whoa, hold back on the sugar way. Not a huge surprise here but the oatmeal doesn't contain actual maple syrup, just "natural maple flavoring." The Vermont Agency of Agriculture calls this a violation of the state's strict maple law. More

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