What Steve Eats

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About Steve

Welcome!

Hey, I'm Steve!

What Steve Eats is where I share recipes featuring fresh, seasonal, and real foods.

You'll most often find me in my kitchen with vegetables, herbs, and a few fruits grown in my backyard garden. When I can't grow or make it myself, I enjoy exploring goods from Vermont and New England's impressive assortment of farms and food producers.

a man with a hat and glasses standing at the beach

Top Recipes

The top 10 most popular recipes right now

  • two napa cabbage halves with sesame seeds
    Roasted Napa Cabbage
  • glasses of lemon balm lemonade drink
    Lemon Balm Lemonade Recipe
  • a bowl of cream cheese with dill, bagels, and crackers
    Dill Cream Cheese Spread
  • jars of date overnight oats
    Cinnamon Overnight Oats with Dates
  • a plate of colorful roasted leeks and potatoes
    Roasted Potatoes and Leeks
  • two coupe glasses with cold brew martinis
    Cold Brew Martinis
  • glass of elderflower gin tonic with gin bottle and flowers
    Elderflower Gin and Tonic
  • a baking dish filled with stuffed cabbage and sauce
    Polish Golumpki
  • glass of matcha latte with matcha powder
    Frozen Matcha Latte
  • jars of quick pickle beans with garlic and dill
    Quick Green Bean Pickles

What You'll Find on What Steve Eats

It's more than just pretty food photos

I believe that cooking with fresh, seasonal, and local ingredients produces the tastiest results and that's what I try to keep in mind when creating the recipes you'll find here.

Whether it's adding herbs to drinks, like a Blueberry Lavender Lemonade and Watermelon Basil Cocktail, using ingredients in unexpected ways, like Delicata Squash Pizza and Grilled Bourbon Chicken, or embracing classic seasonal ingredients like rhubarb in Rhubarb Breakfast Cake or zucchini in Zucchini Curry, fresh and flavorful is how I approach cooking and hope you will as well.

Wherever you live, chances are you have your own local farmers, bakers, brewers, and other talented small-business producers offering excellent products for your home cooking. Or maybe you also enjoy growing a few foods of your own and are looking for new ways to use them.

Whatever the reason, browse the recipe index and discover something new!

Recipe Index

More About Steve

Who is this guy, anyway?

I've been fortunate to have had several fun food-related gigs in the past several years of living in Vermont. Here are just a few:

  • I started my own business, Steve Peters Media, providing food photography, recipe development, and other marketing services to food businesses.
  • I wrote a food and recipe column for the Rutland Herald and its weekly newspaper for nearly a decade. Many of the recipes here are updated versions of those recipes.
  • I did marketing for my local food cooperative, where I helped people connect and learn about the foods being grown and produced in Vermont.
  • At one point, I actually used my teaching degree by running cooking demonstrations and tastings in my community to help educate people about how to cook with and enjoy seasonal foods from nearby farmers.
  • In another role, I provided marketing and business support to restaurants and small businesses in my local downtown district. Although I love to cook, I always appreciate a nice meal out, a perfectly brewed latte, and a good craft beer. Small businesses, especially food businesses, are what make our communities unique.
  • Before Vermont, I had other jobs in the food sector in my hometown, such as serving at a historic restaurant and working in the produce department of an independent grocery store.

I always love to hear from you. Share your thoughts by commenting on any of my recipes or emailing me at hello@stevepetersmedia.com.

Commonly Asked Questions

Maybe?

What's your favorite recipe on this blog?

Probably these Homemade Fig Bars. Yeah, they take a little work, but they blow the store-bought bars out of the water. You should probably make a double batch while you're at it.

What's your favorite vegetable?

That's a tough one. I'm a big fan of Brussels sprouts, and these Honey Sriracha Brussels Sprouts are sweet, spicy, and crispy. Pretty much perfect.

Sweet or Savory?

I'm a sweet guy. But not too sweet. I like to pair sweet with sour, like in this Cherry Rhubarb Pie.

Do you have a menu that will impress my friends?

Try my ratatouille paired with an elderflower gin and tonic, and this peach cobbler for dessert.

Hey, I'm Steve

Here you'll discover delicious recipes featuring fresh, whole foods inspired by my garden and local New England farms and producers.

About Me

Spring Eats

  • a serving plate full of muffins with apples
    Apple Rhubarb Muffins

  • a bowl of cream cheese with dill, bagels, and crackers
    Dill Cream Cheese Spread

  • large plate of arugula spinach salad with chicken and dressing on side
    Arugula and Spinach Salad with Grilled Chicken

  • cake with icing on a cutting board
    Date Carrot Cake

  • plates of asparagus and tempeh
    Orange Pan Fried Tempeh with Aspargus

  • glasses of rhubarb gin cocktail with a bottle of rhubarb juice
    Ginger Rhubarb Gin Cocktail

  • jars of date overnight oats
    Cinnamon Overnight Oats with Dates

  • Vietnamese spring rolls on a cutting board
    Tofu Spring Rolls

  • glass of matcha latte with matcha powder
    Frozen Matcha Latte

  • a plate of pancake balls topped with powdered sugar
    Danish Aebleskiver Pancake Balls

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