Food

This is the perfect soup for this time of year, almost spring. Advertisement   In a large soup pot with some olive oil, sauté a chopped shallot, a minced clove of garlic and a ...

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 ...
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