Posts Tagged ‘Vermont’

Still Saucy After All These Years

August 19th, 2019 by Lorelai Dunn

By Jane and Michael Stern Originally Published 2008 Gourmet Magazine In 1901, there were fewer than 7,000 cars on America’s roads. Just 40 years later, Duncan Hines’s guidebook Adventures in Good Eating was pinpointing hundreds of gems worthy of a detour. Here are 11 that were already on the map at the time of Gourmet’s inception in 1941. … Continue reading Still Saucy After All These Years

Pennies in a Stream, Falling Leaves, A Sycamore

August 12th, 2019 by Lorelai Dunn

By Jane and Micheal Stern Originally Published 2003 Gourmet Magazine Of course Vermont is the number one breakfast state. Early-to-rise farmhouse hours, a high whole-grain consciousness, and the legendary maple syrup harvest add up to superior stacks of flapjacks. Consider also the custom of turning yesterday’s boiled-dinner leftovers into savory corned beef hash, and the … Continue reading Pennies in a Stream, Falling Leaves, A Sycamore

Yankee Doughnut Dandies

August 7th, 2019 by Lorelai Dunn

By Jane and Michael Stern Originally Published 2000 Gourmet Magazine In New England, doughnuts are an art. We needn’t argue their humble virtues in contrast to such upwardly mobile pastries as scones and croissants or the meretricious muffins that pass for breakfast nowadays. Nor is it necessary to enumerate the ways in which a well-crafted … Continue reading Yankee Doughnut Dandies

Pancakes

August 1st, 2019 by Lorelai Dunn

By Jane and Michael Stern Originally Published 1999 Gourmet Magazine Pancakes make people happy. Arriving at the table in the form of short stacks or lofty towers, or fanned out like a haul of soft gold medallions, they are a simple indulgence that demands sweet syrup and defies seriousness. In a too-complicated world, a plate … Continue reading Pancakes

Yankee Flavors

July 22nd, 2019 by Lorelai Dunn

By Jane and Michael stern Originally Published 1994 Gourmet Magazine Vermont’ s fine inns and restaurants boast an abundance of modern chefs who create deluxe meals. But suppose you aren’t in the mood for exquisite noisettes of things and urbane confections. Suppose you hanker for a well-built chowder; or an earthy corned-beef boiled dinner including … Continue reading Yankee Flavors

×

Connect with us #Roadfood

Share to...