I can’t exactly say when I became obsessed with cooking, but I do know my cooking style was influenced by my grandmothers. They rarely looked at a recipe and used the freshest ingredients around, even foraging for things like fresh greens in their backyards. By watching them, I learned how to take a recipe and make it my own.
So, in my Vermont kitchen, I started concocting this and that, experimenting with the foods I knew, using the fresh vegetables and herbs I grew in my garden. Anything I needed but didn’t grow myself I bought down the road at Dutton’s farm stand. I turned those ingredients into dishes that were filled with Mediterranean flavors and approved by my family and a few very finicky friends.