Features

Roasted Delicata Squash

Roasted Delicata Squash

  Tonight I roasted delicata with garlic and oil, an easy fall staple. Roasting brings out squash's sweetness and mellows the garlic, and delicata's…

Deirdre Heekin’s Bitter Alchemy

Deirdre Heekin’s Bitter Alchemy

“I am une garagiste, a woman who makes wine in her garage, and I am maître liquoriste. I am the would-be parfumeur. I am…

Transitive Relations

Transitive Relations

Wine is food. Food is life. Wine is life. Follow Maker's Table on Twitter: @makerstable

Pain de Terroir

Pain de Terroir

Shopping for groceries this evening, I noticed that one of my favorite local bakers, Red Hen Baking Company of Middlesex, Vermont, now offers a…

The Upside of Doon

The Upside of Doon

Randall Grahm, celebrated winemaker of Bonny Doon Vineyard, is betting the farm on one big, beautiful idea: terroir. In his new book, Been Doon…

Harvest Meal

Harvest Meal

  Tonight's ingredients, all now underway. Carrots, leeks, and herbs from my garden. Beans local. Cranberries regional (and organic). Chicken that led a happy…

Refritos, Northern Style

Refritos, Northern Style

The other day I scooped up a load of shell beans grown on a local farm. They may have been cranberry beans; they weren't…

Pesto

Pesto

Basil plus garlic equals pesto (four pounds).

Abundance

Abundance

We'll have frost tonight, twenty-nine degrees. That will be the end of the tender crops: peppers, beans, eggplant, basil. So it was a day…

From Soil to Table

From Soil to Table

I dug these carrots and leeks about fifteen minutes ago. In another fifteen, I'll have them prepped and laid into a baking dish with…

Randall Grahm: Been Doon So Long

Randall Grahm: Been Doon So Long

Photo: Alex Krause Randall Grahm, celebrated winemaker of Bonny Doon Vineyard, is betting the farm on one big, beautiful idea: terroir. In his new…

Shallots

Shallots

The shallot harvest. Earth, air, sun, water, and time converted one pound of shallots into two and a half. Maybe next year I'll shoot…