Recipes & Food - WCAX.COM Local Vermont News, Weather and Sports-

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  • Friday, June 14 2013 10:25 AM EDT2013-06-14 14:25:51 GMT
    Paul Link from Bluebird Barbecue joins us this morning to show us how to make a delicious coleslaw recipe for the summer cookouts. Creamy Early Summer Cole slaw (1small head) - Green Cabbage - shredded (1
    Paul Link from Bluebird Barbecue joins us this morning to show us how to make a delicious coleslaw recipe for the summer cookouts.

  • Thursday, June 13 2013 10:18 AM EDT2013-06-13 14:18:22 GMT
    June is Dairy Month. Cabot's Craig Gile and Chef Jimmy Kennedy celebrate this month with cheese dishes. Dip into one of these three recipes which include frittata, salad and s'mores.
    Celebrate Dairy Month by cooking these three cheese recipes. The recipes include cheddar s'mores, a BLT frittata and salad.

  • Friday, June 7 2013 10:06 AM EDT2013-06-07 14:06:28 GMT
    Linda Furiya, owner of Yum Dragon Frozen Dumplings, joins us this morning to teach us how to put together a non-traditional sushi recipe -- a roasted asparagus roll. Sushi Vinegar Dressing and Sushi Rice
    Linda Furiya, owner of Yum Dragon Frozen Dumplings, joins us this morning to teach us how to put together a non-traditional sushi recipe -- a roasted asparagus roll.

  • Friday, May 31 2013 8:14 AM EDT2013-05-31 12:14:33 GMT
    John Strout from Texas Roadhouse joins us with a recipe for a summer salad -- combining the greens -- and the grill. Steakhouse filet salad Steak Filets Preparation Ingredients: 1 pound Filet Mignon 2
    John Strout from Texas Roadhouse joins us with a recipe for a summer salad -- combining the greens -- and the grill.

  • Wednesday, May 29 2013 8:14 PM EDT2013-05-30 00:14:53 GMT
    Salmon is called the "King of Fish." And one chef who loves to use it is Josh Berry the executive chef at the Stowe Mountain Lodge. He shows us three salmon dishes in the video.
    Learn about sustainable salmon. The executive chef at the Stowe Mountain Lodge shows three different dishes, including citrus cured salmon.

  • Friday, May 24 2013 6:40 AM EDT2013-05-24 10:40:04 GMT
    Chef Cody Vasek with the Green Mountain Inn joins us with a summertime milkshake recipe. Parsnip-Vanilla Milkshake Parsnips Peel and chop 8 each parsnips, cover with cream (3 cups), ½ cup sugar Add
    Chef Cody Vasek with the Green Mountain Inn joins us with a summertime milkshake recipe.

  • Friday, May 17 2013 9:49 AM EDT2013-05-17 13:49:57 GMT
    Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a seafood appetizer for the season. Beer Braised Mussels with Ramps,Fiddleheads & Bacon Makes 4 Appetizer Portions Ingredients: 2
    Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a seafood appetizer for the season.

  • Friday, May 10 2013 9:36 AM EDT2013-05-10 13:36:59 GMT
    Chef Mark Molinaro from NECI joins us with a recipe for Mother's Day brunch. Pie Dough Recipe Yield: 3 each Serving size: 1 pie 6 cup AP Flour 3 teaspoon Salt 12 ounce Cold Butter 3/4 cup Cold
    Chef Mark Molinaro from NECI joins us with a recipe for Mother's Day brunch.

  • Wednesday, May 8 2013 9:55 AM EDT2013-05-08 13:55:54 GMT
    Vermont Farm Table Cookbook author Tracey Medeiros joins us to demonstrate a recipe from her latest cookbook, focused on Vermont products and talent. Rachel's Caprese Sandwich with Heirloom Tomatoes,
    Vermont Farm Table Cookbook author Tracey Medeiros demonstrates a recipe from her latest cookbook, focused on Vermont products and talent.

  • Friday, May 3 2013 9:50 AM EDT2013-05-03 13:50:29 GMT
    Chef Tom Bivins from Crop Bistro & Brewery is here to show us how to make a tasty sauce. Chimichurri Sauce Yield 1 cup 1 packed cup parsley, stems removed 2/3 packed cup cilantro, stems removed ¼
    Chef Tom Bivins from Crop Bistro & Brewery is here to show us how to make a tasty sauce.

  • Monday, April 22 2013 10:48 AM EDT2013-04-22 14:48:23 GMT
    Chef Courtney Contos from Chef Contos Kitchen & Store joins us this morning with a refreshing summer salad recipe. Sugar Snap Pea Salad with Feta Cheese 1 1/2 pounds sugar snap peas, trimmed, stringed,
    Chef Courtney Contos from Chef Contos Kitchen & Store joins us this morning with a refreshing summer salad recipe.

  • Thursday, April 18 2013 8:44 PM EDT2013-04-19 00:44:35 GMT
    Caldo VerdeChef Lee DubermanAriel's Restaurant (Serves 4) Ingredients: 1 T. olive or canola oil1 lg. yellow onion, diced or sliced2 cloves garlic, chopped fine6-8 oz. spicy sausage, eg: Spanish Chorizo
    The recipe for Caldo Verde prepared by Chef Lee Duberman.

  • Wednesday, April 17 2013 8:29 PM EDT2013-04-18 00:29:26 GMT
    Chef Tom BivinsCrop Bistro & Brewery Vermont Spring Fiddlehead Salad Yield: 4 large servings or 6 small servings Ingredients: 1 lb. Vermont Fiddleheads, cleaned and all husks removed, blanched and shocked1
    The recipe for Vermont Spring Fiddlehead Salad and Pasta with Vermont Fiddleheads and Mushrooms prepared by Chef Tom Bivins.

  • Tuesday, April 16 2013 8:26 PM EDT2013-04-17 00:26:54 GMT
    Fried fiddleheadsChef Sevie CartularoBuono Appetito Chef Sevie Cartularo from Buono Appetito in Shelburne shares his recipe for fried fiddleheads. Fried fiddleheads Ingredients: 1 lb. fiddleheads trimmed
    The recipe for fried fiddleheads prepared by Chef Sevie Cartularo from Buono Appetito.

  • Friday, April 12 2013 4:19 PM EDT2013-04-12 20:19:56 GMT
    The recipe for Pork Dumplings prepared by Chef Linda Furiya on The :30.
    The recipe for Pork Dumplings prepared by Chef Linda Furiya on The :30.

  • Friday, April 12 2013 9:19 AM EDT2013-04-12 13:19:13 GMT
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a recipe for a fish dish -- that even non-fish-lovers will enjoy. Salmon & Asparagus Wrapped in Puff Pastry Ingredients ( serving
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a recipe for a fish dish -- that even non-fish-lovers will enjoy.

  • Wednesday, April 10 2013 9:02 PM EDT2013-04-11 01:02:09 GMT
    Springtime is in the air and with the season comes more recipes to rejuvenate yourselves. Chef Curtiss Hemm with Pink Ribbon Cooking has a dish that is sweet, fresh and easy to make. Watch the video to
    Find out how to make a simple and fresh salad with Oranges, Avocados, Basil and Red Onions.

  • Friday, April 5 2013 10:29 AM EDT2013-04-05 14:29:03 GMT
    John Strout from Texas Roadhouse joins us with a recipe for your final March Madness parties. How to Make Sweet n' spicy Hawaiian nachos at home Ingredients: 2 Tbsp. Olive Oil 1 ½ c. Diced Ham ½
    John Strout from Texas Roadhouse joins us with a recipe for your final March Madness parties.

  • Friday, March 29 2013 1:13 PM EDT2013-03-29 17:13:30 GMT
    Butter Poached Halibut with blistered tomato, fingerling potato coins and sugar snap peasChef Cody VasekGreen Mountain Inn Butter Poached Halibut Ingredients: Halibut- 6oz portionsButter poaching liquid1
    The recipe for Butter Poached Halibut with blistered tomato, fingerling potato coins and sugar snap peas prepared by Chef Cody Vasek.

  • Friday, March 22 2013 10:15 AM EDT2013-03-22 14:15:17 GMT
    Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a creative way to preserve that rhubarb that will be coming into season later this year. Rhubarb Black Pepper Compote Yield: 2
    Chef Michael Kloeti from Michael's on the Hill Restaurant joins us with a creative way to preserve that rhubarb that will be coming into season later this year.

  • Friday, March 15 2013 9:30 AM EDT2013-03-15 13:30:27 GMT
    This weekend is a big one for the Irish, and Irish at heart! Chef Michael Kennedy from the Knotty Shamrock in Northfield is here with a traditional recipe for your celebration. Reuben Chowder Ingredients: 1qt
    Chef Michael Kennedy from the Knotty Shamrock in Northfield is here with a traditional recipe for your St. Patrick's Day celebration.

  • Friday, March 8 2013 10:08 AM EST2013-03-08 15:08:39 GMT
    Chef Christine Frost from The Essex joins us to make a delicious winter soup. Kale, Sausage and White Bean Soup Serves 4 Ingredients: 2 tablespoons olive oil 3/4 pound Kielbasa, Andouille or Linguica
    Chef Christine Frost from The Essex joins us to make a delicious winter soup.

  • Friday, March 1 2013 10:31 AM EST2013-03-01 15:31:14 GMT
    Chef Courtney Contos joins us to make some delicious breakfast scones. Chef Contos is also opening a new store -- the Chef Contos Kitchen & Store -- in Shelburne next month -- for a link to her kickstarter,
    Chef Courtney Contos joins us to make some delicious breakfast scones.

  • Friday, February 15 2013 9:58 AM EST2013-02-15 14:58:16 GMT
    Chef Robert Barral from Café Provence in Brandon joins us this morning to make a delicious recipe. Poached Eggs with Hollandaise Sauce Recipe for four people Ingredients: Amounts: Eggs 8 Water 2 quarts White
    Chef Robert Barral from Café Provence in Brandon joins us this morning to make a delicious recipe.

  • Thursday, February 14 2013 10:23 AM EST2013-02-14 15:23:44 GMT
    Chef Courtney Contos joins us with a Valentine's Day special treat that you can make today -- a dark chocolate mousse with a whipped cream meringue garnish. Dark Chocolate Mousse Serves 8 2 cups heavy
    Chef Courtney Contos joins us with a Valentine's Day special treat that you can make today -- a dark chocolate mousse with a whipped cream meringue garnish.

  • Friday, February 8 2013 10:40 AM EST2013-02-08 15:40:02 GMT
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a Valentine's Day dessert that you can make at home. Praline - Chocolate Crunch Ingredients:Base Layer: 14 oz Dark Chocolate 12
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a Valentine's Day dessert that you can make at home.

  • Friday, February 1 2013 10:34 AM EST2013-02-01 15:34:51 GMT
    Chef Mark Molinaro from NECI and students Devon Dror and Guy Scheibner are here with a breakfast comfort dish: biscuits and gravy. Biscuits: Ingredients: 2 cups all-purpose flour 1 teaspoons sugar 1
    Chef Mark Molinaro from NECI and students Devon Dror and Guy Scheibner are here with a breakfast comfort dish: biscuits and gravy.

  • Friday, January 25 2013 9:27 AM EST2013-01-25 14:27:03 GMT
    Texas Roadhouse joins us with some Super Bowl appetizer ideas. How to make Rattlesnake Bites at home Ingredients: 12 large jalapenos, seeded and cut in half 2 cups Monterey jack cheese, shredded 1
    Texas Roadhouse joins us with some Super Bowl appetizer ideas.

  • Friday, January 18 2013 7:07 AM EST2013-01-18 12:07:46 GMT
    Chef Cody Vasek from the Green Mountain Inn joins us with a tasty poultry recipe. Crisy Chicken Thighs wrapped in pancetta 2 thin slices of pancetta per thigh Boneless skin on thighs Place pancetta
    Chef Cody Vasek from the Green Mountain Inn joins us with a tasty poultry recipe.

  • Friday, January 11 2013 8:18 AM EST2013-01-11 13:18:16 GMT
    Chef Michael Kloeti from Michael's on the Hill in Waterbury Center joins us this morning with a warm drink recipe for winter. Classic Swiss Gluhwein Yield 4 servings Ingredients: 4 each oranges, sliced
    Chef Michael Kloeti from Michael's on the Hill in Waterbury Center joins us this morning with a warm drink recipe for winter.

  • Friday, January 4 2013 8:33 AM EST2013-01-04 13:33:36 GMT
    Chef Tom Bivins from the Crop Bistro and Brewery joins us to talk about some ways to make keeping New Year's Resolution dieting easier -- with some easy low fat flavor boosters and cooking techniques.
    Chef Tom Bivins from the Crop Bistro and Brewery joins us to talk about some ways to make keeping New Year's Resolution dieting easier -- with some easy low fat flavor boosters and cooking techniques.

  • Friday, December 28 2012 7:07 AM EST2012-12-28 12:07:06 GMT
    Chef Robert Barral from Cafe Provence in Brandon joins us this morning with a taste entree idea. Beef /Lamb Wellington Recipe for 4 people By Robert Barral Café Provence Brandon, Vt. Ingredients
    Chef Robert Barral from Cafe Provence in Brandon joins us this morning with a taste entree idea.

  • Friday, December 21 2012 8:06 AM EST2012-12-21 13:06:12 GMT
    Chef Courtney Contos with www.chefcontos.com joins us with a few nut mixtures you can make for guests to munch on this holiday season. Moroccan Nut Mix 1/2 teaspoon cumin, ground 1/2 teaspoon cayenne
    Chef Courtney Contos with www.chefcontos.com joins us with a few nut mixtures you can make for guests to munch on this holiday season.

  • Thursday, December 20 2012 9:47 PM EST2012-12-21 02:47:08 GMT
    Kristin Carlson spreads some holiday cheer in the kitchen. She made her family's recipe of Crescent Rolls. There's a lot of history in this recipe. Watch the video for more.CRESCENT ROLLS: Soften 1 package
    Kristin teaches one of her family's oldest recipes: homemade crescent rolls.

  • Wednesday, December 19 2012 9:14 PM EST2012-12-20 02:14:11 GMT
    Mike McCune put the guest microphone on and showed Kristin how to make a homemade dish called "Chris-citrus-mas." It's a chicken and relish dish. Watch the video for more.RECIPES:Orange-Cranberry Relish   Two
    Try saying Chris-citrus-mas, and then cooking it. Mike McCune spreads cheer in the kitchen.

  • Tuesday, December 18 2012 8:39 PM EST2012-12-19 01:39:24 GMT
    Darren Perron and his nephew, Alex Perron, stopped by The Thirty kitchen to spread holiday cheer. They showed us how to make Vermont Maple Monkey Brain Bread. Watch the video for more.The Perrons' Vermont
    Learning how to make Vermont Maple Monkey Brain Bread.

  • Monday, December 17 2012 9:06 PM EST2012-12-18 02:06:32 GMT
    Channel 3 Cheer is when co-workers come on The Thirty to make one of their Christmas traditional recipes. Tonight, reporter Gina Bullard stopped in The :30 kitchen to make homemade peanut butter cups.
    Gina Bullard shows us how to make salted peanut butter cups.

  • Friday, December 14 2012 9:06 PM EST2012-12-15 02:06:25 GMT
    We have a special treat to add to your table this holiday. It's called Christmas Cheesecake. Gretel-Ann Fischer is the owner of Cupp's café in Winooski, as well as a contestant on the TLC's Next Great
    A wonderful treat to add to your Christmas feast this year.

  • Friday, December 14 2012 8:11 AM EST2012-12-14 13:11:10 GMT
    Chef Mark Molinaro from NECI and students Matthews and Brandon Roffis demonstrate how to make and cook homemade pasta noodles. Pasta dough 10 oz. AP Flour 10 oz. Semolina 1 whole egg 5 egg yolks 2
    Chef Mark Molinaro from NECI and students Matthews and Brandon Roffis demonstrate how to make and cook homemade pasta noodles.

  • Thursday, December 13 2012 8:33 PM EST2012-12-14 01:33:01 GMT
    Tonight we are continuing our tradition of Channel 3 Cheer. Zach Despart is a member of our morning production team and did a segment with his mom, Lisa. They taught us how to make their family Mac and
    Homemade mac and cheese from his grandmother's recipe book.

  • Wednesday, December 12 2012 2:55 PM EST2012-12-12 19:55:35 GMT
    We are starting a special series, called Channel 3 Cheer. It's where our colleagues come to the thirty kitchen and cook a favorite holiday recipe. Jamey Magowan is on our morning production crew, working
    Cooking a pan lobster pie with Boston lettuce salad and homemade dressing.

  • Friday, December 7 2012 10:04 AM EST2012-12-07 15:04:57 GMT
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a tasty appetizer idea. Creamy Leek Toast / 12 toasts hors d'oeuvre size Ingredients · 1 Cup of Minced Leek · 1 Small Chopped
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a tasty appetizer idea.

  • Friday, November 23 2012 7:52 PM EST2012-11-24 00:52:14 GMT
    In downtown Burlington shoppers are out in force, getting a workout looking for Black Friday deals. They might go home to a house still smelling of Thanksgiving treats, food that will be with them for
    You've filled up on turkey and all the fixings. And soon, you'll be sick of eating the same thing. So, what do you do with all those leftovers? The executive chef at Bluebird Tavern has some ideas.

  • Friday, November 23 2012 10:39 AM EST2012-11-23 15:39:04 GMT
    Pastry pockets Ingredients: Pastry doughAll-purpose flour, for rollingCooked, shredded turkey and/orPrepared mashed potatoes and/orPrepared sweet potatoes and/orPrepared stuffing and/orCranberry sauce
    The recipe for pastry pockets prepared on the Channel 3 Morning News November 23, 2012.

  • Friday, November 16 2012 10:12 AM EST2012-11-16 15:12:26 GMT
    Chef Cody Vasek of the Green Mountain Inn shares his recipe for Pumpkin Ravioli, Parmesan and Sage Brown Butter. Watch the video for more. Click here for the recipe.
    Chef Cody Vasek of the Green Mountain Inn shares his recipe for Pumpkin Ravioli, Parmesan and Sage Brown Butter.

  • Friday, November 9 2012 8:13 AM EST2012-11-09 13:13:49 GMT
    Chef Courtney Contos from www.chefcontos.com joins us to talk about a unique holiday gift idea, or something to spice up your recipes this season. Learn the techniques to making pungent spice blends that
    Chef Courtney Contos from www.chefcontos.com joins us to talk about a unique holiday gift idea, or something to spice up your recipes this season.

  • Friday, November 2 2012 7:13 AM EDT2012-11-02 11:13:32 GMT
    Chef Tom Bivins from Crop Bistro & Brewery joins us this morning with tips on how to make a key staple of your holiday desserts. Crop Pie Dough Yield 4 single crusts 4 cups All-purpose flour 1 TB.
    Chef Tom Bivins from Crop Bistro & Brewery joins us this morning with tips on how to make a key staple of your holiday desserts.

  • Friday, October 26 2012 10:19 AM EDT2012-10-26 14:19:54 GMT
    Chef Robert Barral from Cafe Provence in Brandon joins us this morning with a French delicacy. Escargot Provençale Recipe for 4 people Ingredients: Escargots 6/pers Olive oil 3oz Spanish onion ½ White
    Chef Robert Barral from Cafe Provence in Brandon joins us this morning with a French delicacy.

  • Friday, October 19 2012 10:21 AM EDT2012-10-19 14:21:32 GMT
    Texas Roadhouse joins us with a Texas Chili recipe for the fall. How to Make Texas Chili (no beans) INGREDIENTS Water 1 Qt + 1 C (40 oz) Beef Base 2 oz. (or 8 Beef Bullion Cubes) Tomato Paste 4 oz Chili

    Texas Roadhouse joins us with a Texas Chili recipe for the fall.

  • Friday, October 12 2012 8:47 AM EDT2012-10-12 12:47:06 GMT
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a fall vegetable recipe. Recipe for Root Vegetables Hash Ingredients · 1/4 cup of diced carrot · 1/4 cup of diced parsnips ·

    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us with a fall vegetable recipe.

  • Friday, October 5 2012 7:47 AM EDT2012-10-05 11:47:29 GMT
    NECI chef Mark Molinaro and OSSU District Manager Michael Flies join us to talk about a fall salad recipe -- and changes to students' meals around the state. Roasted Autumn Vegetable and Grain Salad with
    NECI chef Mark Molinaro and OSSU District Manager Michael Flies join us to talk about a fall salad recipe -- and changes to students' meals around the state.

  • Monday, October 1 2012 10:42 AM EDT2012-10-01 14:42:54 GMT
    Dani Morantez, winner of this years Decadent Cupcake Competition, joins us to share her lavender cupcake recipe.
    Dani Morantez, winner of this years Decadent Cupcake Competition, joins us to share her lavender cupcake recipe.

  • Friday, September 28 2012 11:14 AM EDT2012-09-28 15:14:03 GMT
    Autumn Squash Salad, Arugula, Sherry VinaigretteChef Cody VasekGreen Mountain Inn Roast Squash: 1 butternut squashOlive oilS&P1 fresh rosemary sprigs Peel squash then cut in half lengthwise and remove
    The recipe for Autumn Squash Salad, Arugula, Sherry Vinaigrette prepared by Chef Cody Vasek on the Channel 3 Morning News Sept. 28.

  • Friday, September 21 2012 10:09 AM EDT2012-09-21 14:09:17 GMT
    Chef Courtney Contos with www.chefcontos.com joins us with a recipe for a delicious, healthy fall dessert. Spiced Apple & Maple Cobbler Serves 4-6 2 pounds apples (about 6) 1/2 teaspoon freshly grated
    Chef Courtney Contos with www.chefcontos.com joins us with a recipe for a delicious, healthy fall dessert.

  • Friday, September 14 2012 7:43 AM EDT2012-09-14 11:43:42 GMT
    Roast Autumn Squash and Turnip CakesChef Tom BivinsCrop Bistro & Brewery Yield 12 cakesIngredients: 1 each Butternut Squash, peeled and grated1 rutabaga, peeled and grated2 Yukon gold potato, peeled
    The recipe for Roast Autumn Squash and Turnip Cakes prepared by Chef Tom Bivins on the Channel 3 Morning News Sept. 14, 2012.

  • Thursday, September 6 2012 7:52 AM EDT2012-09-06 11:52:33 GMT
    Shawn Calley, Executive Chef of Amuse at The Essex Resort & Spa -- and winner of the Top Chef of the Champlain Valley contest -- joins us with a recipe. Local Flavor: Corn and Crab Fritters Local corn
    Shawn Calley, Executive Chef of Amuse at The Essex Resort & Spa -- and winner of the Top Chef of the Champlain Valley contest -- joins us with a recipe.

  • Friday, August 31 2012 10:44 AM EDT2012-08-31 14:44:08 GMT
    Texas Roadhouse shows us how to make a delicious margarita for Labor Day parties. Equipment: Jigger Glassware Ice Salt Mixing tin or Shaker Strainer Ingredients 1 ¼ tequila ¾ Premium Triple
    Texas Roadhouse shows us how to make a delicious margarita for Labor Day parties.

  • Friday, August 24 2012 10:22 AM EDT2012-08-24 14:22:21 GMT
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us to make a mushroom recipe. Wild Mushrooms Toast, Port Reduction Ingredients for 2 servings: · 2 slices of Country Sourdough, 1/3 inch
    Chef Kim Lambrechts from the Trapp Family Lodge in Stowe joins us to make a mushroom recipe.

  • Try something new for dinner with these recipes and food features.
    Try something new for dinner with these recipes and food features.

  • Simple solutions for healthier eating.
    Eating well can start right in your own kitchen. See inside for great recipes and easy steps to eating right.

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