Wayside Boiled Dinner Eric Burkholter of the Wayside Restaurant, in Berlin, Vermont, just outside of Montpelier, notes that their boiled dinners have been a menu staple for years. INGREDIENTS 2 to 5 pounds corned beef 2 turnips 2 carrots 2 beets 1 medium head green cabbage 2 to 3 russet potatoes METHOD 1. Put corned
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  Basic New England Chowder This simple chowder, featured on our Spring 2012 cover, packs a whole lot of options. Mix and match the fish to make it your own. Leave out the dairy to make a clear (Rhode Island) chowder. The recipe’s author, food historian Sandy Oliver, is working on a cookbook, Maine Home
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Swiss Chard Dip Swiss Chard leaves (5–6), steamed 8 ounces sour cream 8 ounces cream cheese 1 teaspoon smoked paprika A pinch of salt 1. Combine all ingredients in a food processor and blend until chard is minced. 2. Serve chilled with sliced cucumbers or slices of baguette. Makes 1 1/2 to 2 cups. From
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Braised Beet Greens 1 pound beet greens 1 small onion, chopped fine 1 tablespoon olive oil 1/4 cup water or chicken stock Salt and pepper Your favorite vinegar 1. In a skillet, heat the oil and cook the onion until translucent. 2. Cut or tear the beet greens and add them to the skillet. Toss
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Portuguese Sausage and Kale Soup INGREDIENTS 2 tablespoons olive oil 3 cups Portuguese sausage (linguica or chourico), about 14 ounces, sliced 1/2 inch thick 1 medium onion, chopped 2 large potatoes, peeled, cut into 1/2 inch cubes 1/4 cup minced fresh parsley 1 tablespoon minced fresh garlic 10 to 12 cups unsalted chicken stock or
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Healthier Latkes Lighten up your Chanukah meal with these simple and delicious latkes. We’ve replaced half of the potato with zucchini, added some optional spices to wake up your palate and used a cast iron skillet which is naturally nonstick if seasoned correctly. We have also included an egg- and gluten-free alternative for individuals with
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The Popovers Pumpkin Pie This recipe, featured on our Winter 2011/2012 cover, comes from Jennifer Beach of Popovers on the Square in Portsmouth, New Hampshire. For more tips, techniques and delicious recipes for baking the perfect pie, be sure to check out the article on page 12. INGREDIENTS 1/2 cup sugar 1/2 cup brown sugar
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Grilled Pumpkin with Arugula in Cumin and Honey Vinaigrette This recipe comes from Chef Richard Schmitt at The Inn at Thorn Hill. INGREDIENTS 1 small pumpkin, peeled, seeded and cut into wedges 1 tablespoon toasted and ground cumin 1/4 cup honey 1/4 cup rice wine vinegar 3/4 cups olive oil Salt and pepper to taste
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The following recipe is from the King Arthur Flour website and was mentioned in the Ask the Editors section of our Fall 2011 issue. Ancient Grains Bread The addition of orange juice to the dough enhances the earthy flavor of our new Ancient Grains Blend. INGREDIENTS 2 1/2 teaspoons instant yeast 3/4 to 1 cup
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See the article New England Farm Stay Vacations from the Fall 2011 issue to read more about these and other featured farms and get more great recipes. Cabot Cheddar Scones From Liberty Hill Farm in Rochester, Vermont. Liberty Hill, like many Vermont dairies, sells their milk to the Cabot Creamery Cooperative where it is made
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