Vintage Kitchen

Vermont innkeeper offers vintage recipes reimagined for today's cooks, focusing on local, seasonal products.

[Vintage Kitchen @VermontBnB]

Cookbook Review: "Oh She Glows for Dinner,' by Angela Liddon. We prepared Salt and Vinegar Scalloped Potatoes and Festive Bred Free Stuffing Balls with mixed results. The cookbook has lots of tips, but is somewhat awkward to use. https://t.co/YAUpGApBqe

[Vintage Kitchen @VermontBnB]

New England Featherbeds are a light and fluffy potato roll made with the potato boiling water and mashed potatoes. This update uses a white whole wheat flour and swaps honey for the white sugar. Still fluffy, still delicious, and will feed a crowd, https://t.co/2gqG5UypFX

[Vintage Kitchen @VermontBnB]

A Spring Supper of Penne with Fiddleheads and Ramps combines some of the most treasured wild ingredients in the northern woodlands. Flavorful ramps, or wild leeks, lend an onion/garlic note, while the fiddleheads are a great stand-in for asparagus! https://t.co/c6BbEy3ASx

[Vintage Kitchen @VermontBnB]

Asparagus with Homemade Chive Mayonnaise is a delicious spring treat. Simple steamed asparagus is enhanced with delightful homemade mayonnaise with just a touch of lemon and seasonal snipped chives. Easy, and most rewarding to make. https://t.co/zSTGdQqcX0

[Vintage Kitchen @VermontBnB]

Hummus with Meyer Lemon, Herbs, and Confit Garlic is anything you want it to be. It's a snack, it's lunch or breakfast, a light supper. Sandwich filling, party appetizer, sauce. So many variations are possible, this one with a confit garlic, is a favorite https://t.co/SbHxhkbO2A

[Vintage Kitchen @VermontBnB]

Braised Spring Turnips and Radishes are a welcome addition to your selections of seasonal suppers. Quick to put together, these tender vibrant vegetables are delicious from root to the tip of their leaves, every inch edible and delicious with Meyer lemon. https://t.co/c6J0tvQwC2

[Vintage Kitchen @VermontBnB]

Wild Dandelion Salad with Chickpeas and Morel Mushrooms with a Simple Lemon Vinaigrette is an early spring treat in the north, so pick some of these free delights and savor not only the salad but all your dandelion memories as well. https://t.co/zpKyDdb5vN

[Vintage Kitchen @VermontBnB]

Spring-Dug Parsnip Purée makes its debut right about now, but don't wait to long as their season is short. Sweeter and milder than those harvested in autumn, these parsnips are sought after by many. Top with seared sea scallops and some fresh chives! https://t.co/lGaEgkPHVU

[Vintage Kitchen @VermontBnB]

Cookbook Confidential: The Moosewood Cookbook, Gado Gado, then and now https://t.co/UC0ApTyAyf

[Vintage Kitchen @VermontBnB]

Pan Roasted Baby Potatoes in White Wine is a simple dish that elevates the humble spud. Simple, but flavorful, the potatoes are roasted atop the stove, drenched in plenty of wine, and seasoned with rosemary, garlic, and onions. Olives dress it all up! https://t.co/7ul82Zj5yX

[Vintage Kitchen @VermontBnB]

Spring Salad of Three Peas with Meyer Lemon and Ginger Vinaigrette is a crowd pleaser, beautiful to behold and full of flavor of the season. A perfect spring holiday dish, you can use as a centerpiece, but can be cooked and assembled in minutes! https://t.co/uoL60oheBF

[Vintage Kitchen @VermontBnB]

Secret Recipe Toffee Squares may seem very familiar to you. Originally a recipe straight from Betty Crocker, these delightful squares can be made gluten free, nut free, dairy free, and vegan. Any way you make them, they are delicious and familiar to many. https://t.co/XvcnQgi7Ry

[Vintage Kitchen @VermontBnB]

Classic Stewed New England Yellow-Eyed Beans get a slightly healthier makeover reducing both sodium and saturated fat, but with all the flavor of the original dish. Add some hardy greens such as spinach, and you have a healthy vegetarian dinner. https://t.co/n9vWOW6AqV

[Vintage Kitchen @VermontBnB]

Finnan Haddie Chowder is a New England classic dish borrowed from the original Scottish dish. Delicately smoked haddock, swims in a flavor chowder base with potatoes. This version uses plant milks and is dairy free, but feel to make it your way. https://t.co/49jAsrNnna

[Vintage Kitchen @VermontBnB]

This Light and Lively Open-Faced Tuna Sandwich is a modern tweak on the sandwich we all grew up on. Trade the mayonnaise for a lighter vinaigrette, adding some lemon, and lots of flavorful olive oil, and you have a memorable rather than forgettable lunch. https://t.co/2mqtQLK6Ba

[Vintage Kitchen @VermontBnB]

Soupe de Crudités is a creamy vegetable based soup made from the leftover vegetable platter after a party. Affectionately called Party Platter Soup in our house, your soup will be a little different each time you make it depending on the leftovers. https://t.co/bps6RucdcS

[Vintage Kitchen @VermontBnB]

New England Winter Flounder with Tomatoes and Zucchini is a quick and easy dish with the oven doing most of the work. Sweet and tender, sole, or technically winter flounder, is in season right now and lends itself to many delicious dishes. https://t.co/uUnpytIjrm

[Vintage Kitchen @VermontBnB]

Spring arrives in Vermont when the sap starts running. Salmon Glazed with Sambuca Maple Syrup is a perfect way to celebrate the turning of the seasons with flavor of our beautiful state. If you've spent the day at the Vermont Flower Show, even better! https://t.co/V3au169Bvo

[Vintage Kitchen @VermontBnB]

Toll House Cookies have stood the test of time and become an American icon. Ruth Wakefield's original Toll House Chocolate Crunch Cookies have changed very little since the 1930s when Wakefield accidentally invented these delightful cookies. https://t.co/3VtzH5VBgk

[Vintage Kitchen @VermontBnB]

Shrimp and Artichoke Paella is but one way to make this classic Spanish rice dish. Flavorful short-grained rice, luscious shrimp, and artichokes and sweet peppers infuse lovely flavor, but the crown jewel is the socarrat, the crispy fried rice bottom! https://t.co/2iDVmXCEGE