These are as beautiful as they are easy to make. Candied orange slices add a special, unexpected accent to any dessert. Use them to garnish cakes, tarts, sherbet, ice cream, or include them on a platter of cookies and chocolates. … Continue reading →
How To Food
Cook great meals with simple, step-by-step directions. A cooking weblog by Vermont cookbook author Bob Titterton
Latest Food Blogs from How To Food
Fiddleheads Tempura with Aoli
Spring came earlier than usual this year. Fiddleheads usually appear in May, but this year they are plentiful in April?even as far north as Elmore, Vermont. The scroll-like Ostrich Fern fiddleheads are easily identified by the brown skin that clings … Continue reading →
Cheddar Popovers
A basket of warm popovers with dinner is a real treat, but who wouldn?t be happy to see them at any meal. Sharp cheddar cheese caramelizes in the crust to give these popovers a special flavor and rich color. Serve … Continue reading →
Orange Almond Cake with Orange-Ginger Glaze
Gluten free! Who needs flour when you can make such a moist, well-flavored cake without it. This cake comes from Jewish cuisine of the Mediterranean regions where oranges and almonds are important crops. Navel oranges are a good choice because … Continue reading →
Grilled Pork Tenderloin Pebre
Although the calendar indicates that spring arrived a week ago it was snowing while I grilled the pork. Fortunately, this kind of meal makes me think of warm summer evenings. Tender slices of juicy pork served with crisp vegetables, toothsome … Continue reading →
Shrimp Spring Rolls
Light, crisp, and packed with flavor, spring rolls are a perfect appetizer or light meal. Toothsome rice noodles provide an unexpected texture and are almost like the bristles of a paint brush that cling to the dipping sauce. The transparent … Continue reading →
Candied Orange Slices
These are as beautiful as they are easy to make. Candied orange slices add a special, unexpected accent to any dessert. Use them to garnish cakes, tarts, sherbet, ice cream, or include them on a platter of cookies and chocolates. … Continue reading →
Brewer?s Bread
After brewing an Imperial IPA over the weekend my son saved the spent grain, and passed some of it along to me. I used 2 cups of it in 2 loaves of bread, and stored the rest in my freezer. … Continue reading →
The Vermont Home Cookbook
I am excited to announce the publication of The Vermont Home Cookbook. This project could only have been possible with the support of my family. Please visit the link to learn more about this book. I look forward to your … Continue reading →
Scallion Pancakes
These pancakes are a classic appetizer formed of crispy layers holding thinly sliced scallions. The process of rolling out the dough, painting it with sesame oil, and then rolling it up like a jelly roll, making a spiral, and rolling … Continue reading →
Braised Shoulder of Pork with Porcini, Barley Risotto & Cider Reduction, Served with Roasted Brussels Sprouts and Carrots
Sounds expensive, but this is a very economical means to an extravagant end result. A shoulder of pork is one of the least expensive cuts of meat; it is also one of the most flavorful. The cider reduction drizzled on … Continue reading →
