In this segment, Amy uses two of Vermont’s finest exports to make this delicious ale and cheddar cheese dip.
Segments
In this segment, Amy makes a S’mores Tart, an elevated version of the classic campfire treat.
In this segment, Amy makes a delicious blueberry buckle. The cake is full of blueberries and the streusel top is sugary and crunchy.
In this segment, Amy makes Cheesy Apple and Onion Pastry Bites with delicious cheddar cheese and sweet caramelized onions.
In this segment, Amy makes a clear broth clam chowder inspired by one of her favorite Rhode Island restaurants.
In this segment, Amy makes her family recipe for Malfatti, a spinach and ricotta dumpling that is filling and comforting.
In this segment, Amy makes chocolate glazed potato donut muffins, perfect for bakers who love donuts but hate the hassle of frying.
In this segment, we’re in Quechee, Vermont to admire the natural wonder that is Quechee Gorge.
Segments
How to Make a Stovetop Clambake
In this segment, Amy shows how to make a traditional New England clambake on the stovetop, making the classic dish more accessible.
In this segment, we’re taking in the view at the annual Quechee Hot Air Balloon Festival in Vermont.
In this segment, we’re in Reading, Vermont, for a lesson in capturing the best foliage photography at the famous Jenne Farm.
In this segment, we’re in Townshend, Vermont, to tour the Big Picture Farm, a goat dairy farm producing award-winning caramels.