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- Fiddlehead ferns (category Vermont cuisine)reduces the content of tannins and toxins. Lyon, Amy, and Lynne Andreen. In a Vermont Kitchen. HP Books: 1999. ISBN 1-55788-316-5. pp 68-69. Strickland, Ron....4 KB (491 words) - 05:55, 2 July 2007
- Horseradish (category Vermont cuisine)boiled dinner German cuisine#Spices and condiments British cuisine#Dates of introduction of various foodstuffs and methods to Britain Cuisine of Denmark#Sauces...11 KB (1,222 words) - 07:16, 16 October 2007
- used to garnish dishes. Chives are one of the "fines herbes" of French cuisine, which also include tarragon, chervil and/or parsley. Chives can be found...12 KB (1,341 words) - 13:52, 15 June 2009
- 1984) Cooking With Spices, Carolyn Heal & Michael Allsop (David & Charles, Vermont, USA 1983) The Book of Spices, F. Rosengarten Jr. (Livingston Publishing...2 KB (269 words) - 13:25, 5 August 2007