Author Archives: Elizabeth Berman

Recipe: Italian Easter Pie

Italian Easter Pie (Torta Pasqualina) is a traditional savory dish from the northern regions of Italy that incorporates eggs, cheese, and spinach in celebration of the return of spring. In the late 1800s, Vermont’s marble and granite industries attracted Italians … Continue reading

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Recipe: Irish Stew & Soda Bread

In honor of St. Patrick’s Day on Monday, this edition of the Food Feed brings you two traditional Irish recipes: Irish Stew and Irish Soda Bread! Both recipes are from Vermont Lamb Tonight, published in 1982, available in the University … Continue reading

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Recipe: Indian Pudding

Indian Pudding, despite the name, is not a Native American dish. New England colonists adapted English hasty pudding, traditionally made with wheat flour, oatmeal, or ground rice, by using the indigenous New World “Indian meal” (cornmeal) and adding molasses and … Continue reading

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Recipe: Beer Batter Fried Grouse

This blog post is part of a series highlighting recipes that interweave the culture and history of cooking in Vermont, and is related to the Vermont Foodways Digital Initiative. Ruffled grouse season is on in Vermont! According to the Vermont Fish … Continue reading

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RECIPE: Tourtière (French-Canadian Pork Pie)

Tourtière is a traditional French-Canadian meat pie, originating from the Quebec and Acadia regions of Canada. It is traditionally made with minced pork and is highly seasoned with cinnamon, cloves, allspice and nutmeg, but has been made with any regionally … Continue reading

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