Mincemeat is one of the best ways to preserve an abundance of fall pears. This delicious conserve makes a New England traditional spicy holiday pie. But it’s not just for pie — the chef of a Bon Appetit Top 50 Restaurants asked me for a quart of this to use as a garnish for a very special dinner. Consider a spoonful to garnish any pork or game entrée.
It’s easy and very economical to make your own almond paste. You’ll use this to fill pastries, cakes and your special Christmas Stollen. This makes 2 pounds, 2 ounces — as much as six of those pricey little cans — and you control the quality.
Twenty-five years ago, my daughter and I treated ourselves to New Orleans' famous Jazz Brunch at the Court of Two Sisters. One dish impressed me so much, I begged for the recipe. Our server took my plea to the kitchen and the chef actually sent down a copy! I have made some minor changes and offer it here that you, too, can enjoy this comforting eggplant dish.
Chocolate peanut butter cups make a lovely Mother's Day present. They're all the better when you can make them organically, inexpensively, and sustainably.
HOMEGROWN Life blogger and homesteader Rachel, of the Bay Area's Dog Island Farm, shares her method for cooking the very best Thanksgiving turkey ever.
A great recipe for the holidays or any time of the year!
The vegetables and herbs that are still available in our Southeast garden make for delicious, festive and surprisingly varied holiday fare.
Natural Home editor in chief Robyn Griggs Lawrence suggests some tasty, eco-conscious recipes and tips for your Earth Day celebration.