My recipe for cranberry-orange scones first appeared in Vermont Country Store Cookbook, developed by one of my recipe testers to replace the one that Mildred Orton baked for her family. Due to the whole wheat flour she used, hers were rather dense and slightly serious; it was necessary to eat them right away, as they […]
recipe
Rainbow Beet Spoonbread
Pesto Spiral Rolls
Last fall, I made several batches of sweet pesto for the freezer with the idea that it would stretch the summer season into the winter months. But eating seasonally means enjoying winter foods: roasted vegetables, ginger carrot soup, spicy applesauce. Before I start my new garden season, it’s time to clean out the freezer which […]
