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
Peach Tart with Butterscotch Pecan Crust
I love to cook it because I get to stick my hands in food, play with it, and make something I want to eat. Even after a long day, the tactile nature of chopping, mixing, and stirring, while smelling and … Continue reading →
Squash Blossoms Stuffed with Ricotta and Basil, Served with Sautéed Tomatoes and Garlic
4 servings from 16 blossoms Of all summer produce, squash blossoms have to rank as the most delicate and subtly flavored of all. Although harvested all season, they have zero storage life, and must be used soon after picking. Blossoms from … Continue reading →
Grilled Shrimp with Cheddar-Jalapeño Polenta, Chipotle Sauce, and Scallions
A good friend of ours stayed for a few days, and for her last dinner I wanted to make something special and a little different. I also didn?t want to make anything that required time away, or a lot of preparation. … Continue reading →
Lobster Salad with Corn, Peas, and Radishes, Lemon Dill Dressing
Like so many summer meals, the goal was to use up some leftovers. Yes, this is way better than what we usually have in the back of the refrigerator. Sometimes you just get lucky. A friend from Falmouth, Maine showed … Continue reading →
Tomato, Corn, and Goat Cheese Soup
Some of the greatest cheeses in the world are made in Vermont. At last count, Vermont is home to more than 40 cheese makers making 150 varieties. That adds up to more cheese makers per capita than any state. It?s … Continue reading →
Grilled Basil Chicken with Peach Salsa
6 servings Chicken marinated in a basil sauce, grilled, and then dressed with a spicy peach salsa is a true summer meal. A Chardonnay fits perfectly with this combination. If you?d rather have a brew try a slightly sweet porter that … Continue reading →
Lobster Salad with Corn, Peas, and Radishes, Lemon Dill Dressing
Like so many summer meals, the goal was to use up some leftovers. Yes, this is way better than what we usually have in the back of the refrigerator. Sometimes you just get lucky. A friend from Falmouth, Maine showed … Continue reading →
Grilled Shrimp with Cheddar-Jalapeño Polenta, Chipotle Sauce, and Scallions
A good friend of ours stayed for a few days, and for her last dinner I wanted to make something special and a little different. I also didn?t want to make anything that required time away, or a lot of preparation. … Continue reading →
Squash Blossoms Stuffed with Ricotta and Basil, Served with Sautéed Tomatoes and Garlic
4 servings from 16 blossoms Of all summer produce, squash blossoms have to rank as the most delicate and subtly flavored of all. Although harvested all season, they have zero storage life, and must be used soon after picking. Blossoms from … Continue reading →
Peach Tart with Butterscotch Pecan Crust
I love to cook it because I get to stick my hands in food, play with it, and make something I want to eat. Even after a long day, the tactile nature of chopping, mixing, and stirring, while smelling and … Continue reading →
