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Ketchup from a Vermont Kitchen
Homemade ketchup is better than anything you will every be able to get from the supermarket. By Carol Egbert Tomato When I was a child, one of my jobs was to refill the large, red plastic tomato with...
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Toffee Sticky Pudding from a Vermont Kitchen
Toffee Sticky Pudding, also known as Sticky Toffee Pudding, is a steamed or baked dessert consisting of a moist sponge cake made with dates, topped with a warm toffee sauce and finished with a cloud of...
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Corn Chowder from a Vermont Kitchen
A hearty and creamy soup made with corn and potatoes, flavored with a bit of bacon. By Carol Egbert December was filled with weeks of holiday cooking. After gathering food to refill the fridge and...
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Cauliflower Soup from a Vermont Kitchen
A hearty, creamy, soup flavored with extra sharp cheddar cheese. By Carol Egbert It’s been a long time coming but the snow has finally arrived. The garden is white, the branches of the trees are...
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Seedy Batter Bread the Vermont Kitchen Way
A quick, yeast raised, batter bread with no kneading. This whole grain, seedy bread is lovely toasted and topped with jam, as the ‘outside’ of your favorite sandwich or partnered with soup and salad...
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Portugese Milk Mayo from a Vermont Kitchen
A creamy egg-free mayo with a hint of garlic and five colorful variations. By Carol Egbert It may be too late to make a New Year’s resolution to go to the gym three times a week, or to sort out the...
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Roasted Pears and a Pear Cake from a Vermont Kitchen
A spicy pear cake, lovely for dessert, tea time or even breakfast. By Carol Egbert When I began to paint, my primary subjects were pears. No matter how imperfect my rendering, the shape was distinctive...
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Frangipane Plum Tart
This tart has a buttery crust filled with almond frangipane filling studded with plums. By Carole Egbert In less than two weeks, Charles and I will be on our way to Sicily. We’ll be there for nearly...
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Springtime in Vermont is Rhubarb Pie Time
Rhubarb in a custard filling, makes for springtime perfection from a Vermont kitchen. By Carol Egbert An unattended spring garden in Vermont is full of surprises, mostly weedy ones. We returned from...
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Celery Root Salad from Vermont CSA
This crisp celery root salad with mustard sauce improves when refrigerated for a few hours, or even over night. By Carol Egbert In our house, a day when something special happens is what John Lennon...
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Kohlrabi Fritters from a Vermont CSA
This crispy fritters are gluten free and vegan and can be served as an appetizer or as a side dish. By Carol Egbert Our weekly CSA pick-up is an opportunity to see friends and vegetables, both old and...
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From a Vermont Kitchen – Intense Chocolate Pudding
This delicious chocolate pudding from Carol Egbert combines comfort and luxury in one single dessert. By Carol Egbert As a young cook, I made pudding by combining pudding mix with milk, cooked the...
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