Since the Vermont Old Cemetery Association was established in 1958, a dedicated team of history buffs, dutiful descendants, and good neighbors have crisscrossed the Green Mountains in order to “encourage the restoration and preservation of neglected and abandoned cemeteries in the State of Vermont.”
Parchment packets are a quick and healthy way to enjoy oven-baked fish. Just add your favorite in-season vegetables.
Here’s an Italian-ish take on Mexican street corn, where freshly cooked cobs are doused in garlic butter and sprinkled with freshly grated Parmesan (or Romano) cheese, followed by a shower of minced parsley or basil (or both). It’s the perfect summer side.
The famous Newport Cliff Walk brings you to the edge of the sea with Gilded Age mansions as a backdrop.
This colorful and flavorful southwest quinoa salad is the perfect vegetarian side dish.
This spring veggie pasta dish made with seared mushrooms, tender asparagus, and a creamy cauliflower sauce, is easy enough for everyday but absolutely delicious.
Trust us. You’re going to want to add chef Tiffani Faison’s grilled chicken thighs with salsa verde to your summer cookout repertoire.
An elegant, custard-like lemon dessert that’s perfect for summer dinner parties.
The addition of freeze-dried strawberries in these Strawberry Rice Krispie bars makes for a fun and pretty variation.
Late spring veggies are the perfect accompaniment to taleggio fonduta, an Italian sauce similar to Swiss fondue but much lighter in texture.
This strawberry-rhubarb crisp is a classic spring dessert that’s very easy to throw together with just a little bit of prep.
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