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.
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!
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?
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.
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.
I'm a sweet guy. But not too sweet. I like to pair sweet with sour, like in this Cherry Rhubarb Pie.
Try my ratatouille paired with an elderflower gin and tonic, and this peach cobbler for dessert.