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Eating Well Magazine Ingredients 3 tablespoons nonfat buttermilk 3 tablespoons hot pepper sauce, such as Frank’s Red Hot, divided 3 tablespoons distilled white vinegar, divided 2 pounds chicken tenders…

Executive Chef Donnell Collins, Leunig’s Bistro & Café, Burlington, Vermont Duck Braising Liquid Ingredients3 quarts apple cider1 quart chicken stock10 whole garlic cloves4 shallots, chopped4 ribs celery,…

Michael's on the Hill Restaurant, Waterbury, Vermont Ingredients3/4 cup all-purpose flour1 large egg yolks1 (10 oz.) Russet potato, peeled2 tablespoons butter, unsalted1 pinch salt, fresh ground black…

Robert Dekeersgieter, Spirit of the Ethan Allen III, Burlington, Vermont Ingredients4 cups water2 cups polenta (medium or coarse grain)1 teaspoon basil1/8 teaspoon black pepper, freshly ground1/2 cup…

Ingredients1 bunch broccoli, cut into florets 1 red pepper, julienne 1 orange pepper, julienne 1 zucchini, sliced 1 summer squash, sliced 1/2 Vidalia onion, julienne 3 tablespoons minced garlic 1 large…

Chef Paul Lucas, Jessie’s, Hanover, New Hampshire Alfredo Sauce Ingredients1 1/2 cup heavy cream1/2 cup water1/2 cup Parmesan cheese, shredded1/8 cup Romano1 teaspoon kosher salt1/4 teaspoon white pepper1/4…

Author Lisa Caponigri Ingredients6 oz. dried porcini mushrooms2 tablespoons unsalted butter1/4 cup extra virgin olive oil2 cloves garlic, finely chopped1 large carrot, finely chopped1 stalk celery, finely…

Jurgen Spagolla, Executive Chef, Trapp Family Lodge Ingredients2 medium zucchini6 tablespoons extra virgin olive oil3/4 lb. large raw shrimp, deveined, rinsed, and patted dry2 fresh garlic cloves, fine…

Jessie Price, Eating Well Magazine Ingredients3 large eggs, beaten4 small shallots, peeled3 cloves garlic, peeled2 tablespoons whole almonds2 small chile peppers, seeded and diced2 tablespoons peanut…

Jessie Price, Eating Well Magazine Ingredients 1/4 cup kecap manis (see ingredient note)2 tablespoons reduced-sodium soy sauce 4 cloves garlic, minced1 tablespoon peanut or canola oil 1 tablespoon rice…