Creamy Shrimp & Crimson Grits with Country Ham
Chris Hastings serves shrimp and grits every night at his restaurant, and this recipe is ...Read More
Chef Matt Jennings embarks on a back-roads tour of Vermont to meet small-volume producers and ...Read More
New England cuisine isn't making a miraculous return to its regional roots -- it's uncovering ...Read More
A scrapbook of favorite moments from our trip to Vermont with Chef Matt Jennings.
In New England, we’ve been on a journey of rediscovering a simple human truth the ...Read More
Ever wonder how tailgating originated? The tale of the first tailgate may not be written ...Read More
Handmade ingredients from Vermont Salumi and Twig Farm, and Heady Topper from The Alchemist make ...Read More
Matt Jennings prepares this dish using dark Middlebury Chocolates from Vergennes, VT.