By David Cohen
Meat, veggies, cheese, beer, salami, tortillas, rum -- the list goes on. The number of food and beverage producers here in the Mad River Valley is incredible! And if we cooks ...
By David Cohen
It was incredibly difficult to hide my emotions when I saw my first bag of local spinach at the market last week, big thanks to those that helped me get back to my feet.
After ...
By David Cohen
Maple syrup and mud, must be spring. Time to lighten things up in the kitchen, stew and casserole season is over.
In a small bowl, stir together a minced garlic with a few ...
By David Cohen
This one may look familiar; it’s an exceptionally tasty recipe I saw recently in NYT Cooking. I used a couple of pounds of boneless chicken thighs.
Preheat your oven to 450 degrees ...
By David Cohen
This pasta is reason enough to always have bacon and peas in your freezer.
Cut 1/2 pound of bacon into ¼-inch slices and sauté over medium heat. Once it starts to brown, remove ...
By David Cohen
One fennel, one avocado and half a lemon, that’s about all this super satisfying salad takes. A firm, barely ripe avocado will work best.
Cut the stalks from the top of your fennel ...
