At Hotel Vermont’s Juniper Bar in Burlington, pillowy handmade dumplings are browned in Vermont Creamery cultured butter and sautéed with freshly foraged wild mushrooms, roasted Jerusalem artichokes, black truffles and herbs from the hotel’s garden.
These South American croquettes differ from those in other countries, as the coating is made with stock leftover from cooking the protein filling that’s incorporated with flour, salt and fat, much like a pâte à choux (a dough used to make sweet cream puffs, éclairs and savory cheesy gougères).
With summer’s long days and short nights, gardens pop with its colorful, flavorful bounty. Vegan and designed with nutrition and wellness in mind, these two salads are easy to make ahead for an outdoor picnic, potluck, or camping retreat.
This fried cauliflower dish pops with the lemon, garlic and cumin in chermoula, a marinade found in Moroccan and Tunisian cooking. It’s balanced by the sweetness of golden raisins and pistachios, making it a complex dish with acidity and a little heat.
When was the last time you had a croquette? You know, those delicious fried balls of breaded goodness? Most cuisines have a fried appetizer that falls into this category but in the US, we don’t see croquettes on the menu too often. The tater tot is the closest relative.
Indian dishes exude exotic aromas and complex savory elements that can range from sour, bitter and astringent, to chili heat, to sweet, sometimes all within one single bite. Discover some of them with recipes for a mixed vegetable curry and an Indian rice pilaf.
This dish is so simple—just some sautéed vegetables, a short-grain rice and really good stock. Enhance the umami flavors of a mushroom risotto by adding miso, soy sauce and Stout, or use a Belgian Tripel to add flavors of peppercorn and citrus to a crab risotto.
This time of year, farmers markets are full of the season’s bounty. Grab what’s available and experiment with adding different flavors and textures to salads. Guided by an Asian-inspired muse, these recipes showcase a variety of noodle styles to mix up the routine and inspire new pairing combinations.
Middle Eastern dishes are enjoyable in hot weather, perfect for the late summer months. Most of these recipes can be made in advance, pulled out at a moment’s notice, or packed up and brought to the beach, the park or a gathering with friends.
Mediterranean cuisine is full of bright and bold flavors: lemon, garlic, herbs, yogurt, beans, grains and vegetables. These diverse regional ingredients pair exceptionally well with hoppy beers, which enhance those herbal Mediterranean flavors.