The Lodge at Buckberry Creek prepares a flavorful Tomato Bruschetta with Grainger County tomatoes, known for their rich flavor, texture and homegrown appearance. But your vine-ripened, freshly picked tomatoes are perfect for this recipe.
These pickles have won a blue ribbon each time I entered them in the State Fair. They’re quite sweet with a spicy tang. We use them mostly on sandwiches and burgers. Here is my award-winning recipe for sweet pickles with bonus recipes for relish, tartar sauce and sandwiches.
This yummy loaf is a little darker than regular oatmeal bread, due to the molasses, which also gives it some sweetness. Once again, I’m using home ground hard red wheat flour, which gives an indescribable flavor. No flour mill? No problem, just substitute regular whole wheat flour and all purpose white, respectively. The blend of whole wheat and white flour makes a lighter loaf than if made from 100% whole wheat.
Zucchini bread is a great way to use this veggie when it is in abundance. I wanted a recipe that was a bit healthier than the traditional version, but still as moist and delicious.
Nothing is more delicious than jam made from fresh, sweet strawberries. This easy recipe uses strawberries and sugar. That's all!
If you have a small amount of garden space and need a crop that is versatile, beets should be your crop of choice. Here are ideas for market use of beets and a Pickled Beets recipe for homestead use.
Folks here mostly cook purple hull peas with quantities of fatty pork. Although this is similar to the way we Yankees bake beans, I wanted to try something healthier, more Mediterranean. I came up with a pea salad they call “Texas Caviar” and developed my own version of this healthy, nutritious dish.
Here's a recipe for sautéed green beans and guidelines for blanching and freezing green beans for garden food preservation.
Use sun-ripened tomatoes and sweet basil from your garden to craft this deliciously simple Italian recipe. Earthy and vibrant in flavor, this bruschetta is sure to become your new summer staple.
I never much cared for gazpacho, and that’s probably because I lived in Colorado and Alaska most of my adult life. You must have great tomatoes to make great Gazpacho. After I tasted gazpacho made with heirloom tomatoes like 'Cherokee Purple', 'Brandywine', 'Marmonde' and others from my garden, I realized what I had been missing.
My little toaster oven does a great job baking eight or 10 cookies, uses very little electricity itself, doesn’t heat up the kitchen, and saves the air conditioning. The variety is endless — see some flavor ideas below. Start with the basic dough and add to it, such as for these Toasted Almond Cookies. They’re buttery, tender, melt-in-your-mouth cookies.
In summer, which gardener hasn’t struggled to keep on top of the harvest and found the lettuces grown tall and inedible? The French have a soup called ‘chiffonade’ which is made with lettuce, and my mother-in-law let me in on a secret: she makes it with bolted lettuce. It may sound a little strange to cook lettuce, but don’t be discouraged, it is wonderful in this soup.
There is a growing, sometimes contentious movement afoot: traditional lawns vs natural landscaping. Two years ago, we came up against Ohio’s laws regarding lawns and weeds and were heartbroken to have to mow our luscious long grasses. Last year, we enjoyed a reprieve and the serenity of our natural garden. This year, the grasses back!
I used to think I needed a fancy juicer and special ingredients to make a smoothie. Not so. I pulled out my old blender that I hadn't used since my margarita days a decade ago. Then, I poked around in the fridge to see what kind of fruit was on hand. I clipped some lettuce from the garden, added water and cinnamon and — voila — a terrific smoothie, easier than pie.
Blueberries are a superfood — one of the fruits highest in lycopene and antioxidants. Take advantage of their season and stock up. They do very well in the dehydrator and make scrumptious preserves to dollop on plain yogurt, slather on toast, or to fill quick little tartlets. This is a very thick, low-sugar preserve, very different from the Sure-Jel type.
We are still learning about our little peach tree. Last year, our first real crop delighted us but in no way prepared for an almost doubling of the crop this year. However, friends had given us peaches in the past, and I took the opportunity to learn how to make peach jam. That effort and the tree seems to have each paid off and our shelves are now loaded with a new inventory of peach jam. The recipe is simple and straightforward and a great starting point for that bumper crop you have this year.
Garden fertilizer comes in all shapes, sizes, and formulas. Books and magazines maintain you can make your own by mixing this and that, and you’re flowers and veggies will amaze you. You can, however, follow our simple, sardine-based recipe for homemade garden fertilizer and not have to spend any extra money.
Blogger Wendy Akin makes the most of cherry season with these recipes and tips.
This is my favorite homemade hot sauce recipe. It includes several variations to make use of ingredients you may have on hand.
Apricots are easy to work with, as they don’t need peeling and the pits are easily removed. This jam has a much lower percentage of sugar than the usual recipes. Learn to make homemade, French-style Apricot Preserves for use as a base for a sweet and hot glaze and in Apricot Bread Pudding.
Here is a primer on specialty mushrooms. Exotic mushroom varieties are daunting to most consumers. They ought not be intimidated by these strange but tasty morsels. There are several sources for recipes including the Mushroom Council, my website, or by using search engines. Mushrooms deserve a place at your table due to taste, availability, and purported health benefits.
Mulberries are delicious and one of the earliest fruit harvests of the year. Here's how to forage mulberries and turn them into a delicious chutney.
Rye bread is a challenge for many bread bakers. So many “hockey puck” disasters. This recipe works! With tiny amounts of sugar and fat, this is a very low-calorie, high-fiber bread that is also delicious.
I had every intention of writing a DIY Reuben Sandwich post this month and, while I did manage to make some sauerkraut and corned beef, I hit a bit of a glitch at the end. The effort was there, but my execution - or better still - will power, failed me. However, in the end, I had a great batch of sauerkraut and a tasty, if short-lived, corned beef to show for my efforts. With a little planning and some time, corned beef and sauerkraut are both easy to make and great tasting.
If people knew how easy and delicious homemade salad dressings can be, store-bought dressing sales would plummet. You, too, can make your own salad dressings without having a culinary school degree or cooking experience. Learn to make Oil and Vinegar with Tarragon and Homemade Ranch with Roasted Garlic here.
For this huge celebratory feast, invite a dozen or more of your best friends. Stock up a supply of your favorite beverages, including iced tea, lemonade and some adult drinks, and get ready to party!
Savor Chef Miguel's Herbed Gnocchi with Squash Pomodora Sauce with your local, in-season produce and capture the flavors, textures and richness of this popular Italian dish.
European breads are frequently made with an overnight starter, called “Poolish” or “Biga”. A super-easy way of developing dough I learned from Peter Reinhart (author of The Bread Bakers Apprentice) has helped me to quickly put together some delicious, full-flavored sandwich breads. Here’s how.
Prepare simple recipes using greens and roots from the spring garden, including Dandelion Green Salad Recipe, Sauteed Sorrel Recipe, Braised Parsnips Recipe, and how to make Hyssop Tea.
Beautiful salads are a festive choice for special days. Make the Marinated Shrimp Salad for a Mothers’ Day luncheon, and then a variation with chicken and freshly picked snap beans for a hot summer day. Both salads are made well ahead and then marinate in the refrigerator until serving time.
Eager to make some yummy, detoxifying scrubs for my arms and legs, I mixed some simple ingredients to my trusty epsom salts to achieve clarity, exfoliation, and moisture using coffee grounds, lemon zest, and coconut oil. Brilliant? Yes! Simple? You bet. Here are DIY instructions on how to make a homemade coffee-lemon body scrub!
Easy to produce and good for your health, eggs are a universal food. Here are some things you might not know about this versatile food.
Pepperidge Farm was the bread we always had at home. Years later, remembering their jingle, “The bread that tastes like breakfast, with honey, eggs and milk,” I started trying to duplicate that iconic bread. Finally, here is the recipe I developed with today’s flour and yeast.
If you’re going to get all the ingredients out and make a mess, you might as well bake a lot of bread. There are several breads I like to make, starting with the “whitest” and proceeding through to the darkest dough. Here are recipes for a basic white potato bread, a whole-wheat potato bread, and an oatmeal bread. Each recipe makes two loaves in a standard 9-by-5-inch pan.
Stromboli, like its cousin the calzone, is a flexible way to combine favorite toppings and bread. Leaving out the meat and adding veggies makes this Stromboli lunchbox-friendly.
Bake some delicious rustic breads — Cranberry-Pecan, Apple, and White Chocolate Apricot — and stock the freezer for special breakfasts and “high tea.” All the fruits in these breads give the loaves a craggy surface that’s wonderfully crunchy. These all keep for months wrapped well in the freezer. If you get them out the night before, they’ll be ready to slice for breakfast, toasted or not.
If you are growing your corn to sell, you can sell it fresh (to eat) without any additional license or permit. When you change the corn in any way such as drying, grinding, etc., this is considered value-added. If you are selling your corn product at market or other outlet, make sure you have looked at all the legal aspects. Read on to learn about all aspects of packaging and selling homegrown corn, including recipes.
The Salad in a Jar (aka Mason Jar Salad) has become popular for a reason. You, too, can make these delicious, easy, healthy, and convenient grab-and-go lunches!
Will you bake a ham for your Easter dinner? Don’t throw out the bone or the fat scraps! One of the best ham “leftovers” is the stock you’ll make with the bone and scraps.
Beets are a wonderful tonic in the spring. Increase the potency of this marvelous ruby root with fermentation.
Gingerbread isn’t just for dessert. It’s also a great way to start off the day – after all, molasses is full of healthy iron, calcium, and B vitamins – and makes a filling after-school snack.
Whip up incredibly delicious faux ice cream in just minutes. These guilt-free frozen desserts, including Peach Frozen Dessert, Banana Faux Ice Cream and more, are actually good for you!
Chocolate bark: Possibly the most effective way to eat chocolate, short of a bar of the pure stuff.
It is quick, easy and economical to make your own preserved lemons, and they will be far better than what you can find in exotic groceries.
Make jam with whatever is in season! This recipe works with almost any fruit. The results are modestly sweet and balanced with freshly squeezed lemon juice.
Love kimchi? Grow Korean chili peppers for DIY Gochugaru powder to bring amazing homegrown fresh flavor to your kimchi and other spicy ferments.
Dark winter days seem to call out for bread, and while straight dough breads are lovely, nothing can compare to a tangy sourdough loaf.
This is my go-to recipe for making our weekly bread. It provides consistent, crusty results, uses only three (ish) ingredients, and takes about 40 minutes of active time. It’s also 100 percent whole-wheat/whole grain, which is the rule for bread in our house. Don’t be put off by the 7 hours of time required — most of that is passive time while you wait for your bread to rise.
Want a quick and easy chili recipe? You’ll find it here along with some fun ideas for processing those hot peppers from your garden.
Making your own glace citrus peels is easy. You can save the peel from lemons, oranges, grapefruit and pomelos as you eat them. Just toss the peel into a zipper bag and keep in the refrigerator up to 4 days. I used Jacques Pepin’s method as guidance here.
This is an easy-to-make, fragrant, delicious and nutritious meal. It takes minimal prep work and simmers for a couple of hours until the meat is practically falling off the bones.
This pastry dough recipe can be made in 10 minutes and rest overnight in the refrigerator. It’s simple and easy to work with as you bake up your choice of American or European pastries, including Italian Panettone, Cinnamon-Pecan Sticky Buns, and Brioche Raisinee. Dough and pastry recipes included.
Nourish your body and microbiome all while enjoying this delicious raw fermented sauerkraut.
Five foods have been used throughout history to sustain people during winter months, for long-distance travel, or in times of famine: coconuts, flatbread, pemmican, butter tea, and dried plums. Find out how to prepare and store these foods for your emergency or travel needs.
Back in the early 1950s, my family moved to northern Kentucky. We had the great fortune to live just down the street from Louella Schierland, one of the contributing authors of the iconic Joy of Cooking. Mrs. Schierland gave my mother this recipe and I remember that these bourbon balls were stored in a coffee can in the refrigerator. I’ve made some changes to the original to avoid today’s GMOs. Makes about 40 treats.
Let’s go to Germany for great lebkuchen (aka, gingerbread)! Aside from great beer and sausages, you will find that this is one of the country's ancient but addicting Christmas treats.
I found a recipe in the King Arthur Cookie Companion that I developed a little so that I can now gift my gluten-intolerant friends with delicious cookies. Homemade almond paste is best here, but store-bought will do. Freshly made, these cookies have chewy texture; after a few days, they become airy and crunchy. Just as delicious either way. This recipe makes about 30 two-inch cookies.
Kale chips are the rage and they cook up quickly, but they can be tricky to make. Here are some tips to making great kale chips.
My favorite, best cookie recipe just happens to actually be pretty healthy and a good choice for after-school snacks. I used to keep a tin in my office, available to anyone who hadn’t had time for lunch. They have enough protein, iron and whole grain to make them guilt-free. This recipe makes about 60 two-inch cookies that freeze well.
Learn how to make Rosemary Gladstar's original Fire Cider recipe and chutney to help keep your immune system healthy, and to ward off infections. Also learn about the Fire Cider controversy, and why it should matter to you.
I love classic New Orleans food! Sometimes, though, the chefs are absolutely reckless with the butter, so I adapted this rich and very savory, New Orleans-style mushroom ragu for a healthier diet. I use portions of this Marchand de Vin sauce to enrich beef stews, other sauces, and in the version of Eggs Benedict called Eggs Hussarde. A dollop of this makes a plain meal into something really special.
If you love shortbread — and a lot of people do — this is the cookie to make. The colorful cranberries make them really pop at Christmas time. This delightful recipe comes from "Christmas Cookies: Dozens of Yuletide Treats for the Whole Family" by Monika Römer.
A hearty and delicious soup, made with a leftover duck carcass (or other poultry), fresh vegetables, wild rice and mushrooms and flavored with smoked ham, sherry and curry powder. Just in time for the holidays!
Authentic stollen is moist, buttery and crammed full of dried and glace fruits and nuts.
The holidays are here and you want to put together a charcuterie platter for your next party. Make it an impressive feast of the eyes with your own cured pork belly and duck prosciutto. With some pink curing salt, kosher salt and a few common household herbs and spices, you can serve up a delightful and delicious tray of home cured meats and pickles that your guests will love, but beware, they may ask you to make something for their next party.
Winter signals a retreating indoors for a slower speed in lifing — one filled with thoughtful reflection, the finishing up in processing of the foods my garden has gifted me, and returning to my arting. As a preview to my forthcoming cookbook, I have included my favorite, beer-infused honey mustard recipe below.
Roasting enhances the flavor of root vegetables, as long as the vegetables are cut in uniform pieces and aren't crowded in the pan and are roasted in a hot oven.
Homemade cranberry-orange relish adds a bright, tart flavor to the Thanksgiving table.
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.
Cranberry sauce (or cranberry relish) is very easy make and preserve by freezing or canning. Use it through the holidays and beyond; it makes a great yogurt topping or spread for toast, as well as an accompaniment for Thanksgiving turkey dinners and the day-after sandwiches.
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.
Pressure cooking is a quick, healthy and efficient way to cook a myriad of dishes. In this recipe from the MOTHER EARTH NEWS FAIR in Topeka, Kan., vegan cookbook author Jill Nussinow introduces a simple bean chili recipe that includes nutritious fall favorites, sweet potatoes and squash.
After the first of the crisp fall apples have started to soften, I love to have a sip of this for dessert on a cold winter’s night. This homemade apple cordial tastes like the absolute best apple pie you ever drank! Here is how I preserve the goodness of apples laced with sweet spices.
Fig Salami is a unique substitute for the usual cured sausage on a cheese plate; because it’s fruity, it works as well before or after dinner. It takes minutes to make, but plan ahead so it has time to set up and “cure” four or five days — after that, it will keep weeks in the refrigerator.
No matter how many pounds of vegetables you are working with, a good tasting result is guaranteed if you ferment in canning jars because the ferments are never exposed to the airborne yeasts and molds that result in off-flavors. As fermentation gases build up, loosen the screw bands on the jars and allow the brine to overflow onto a saucer. In this way, gases leave the jars, but air does not flow back in.
The beauty of this soup is it makes use of what ever vegetables you have on hand, is completely vegetarian (unless you want to add chicken or beef), and cooks up pretty quickly. This is a crowd-sized recipe, and I have already cut the recipe in half for you. If you’re feeding two armies, by all means double it.
Pumpkin bread doesn’t have to be sweet. Here moist pumpkin and chopped pecans combine to make a satisfying and unusual yeast bread.
"Good and Cheap: Eat Well on $4 a Day" is a cookbook demonstrating why having kitchen skills, not budget, is the key to great food. "Good and Cheap" is not a challenge to live on so little — it’s a resource for those who face this reality, or anyone in need of stretching a tight budget.
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.
But it doesn’t have the cloying sweetness of sugar-added syrups, plus the pears give the syrup an earthy flavor base. Combine autumn’s apples and pears to make a versatile natural sweetener, with no sugar added. Find out what apple-pear syrup tastes like, where to find it and how to make your own at home.
Back in the 1950s, there was a restaurant in Stamford, Conn., named The Hamburger Den that was a local favorite, not just for pretty good burgers, but for pots of delicious relish on each table. Later, in the 90s, I decided I had to make that relish I so loved and finally came up with what I remembered to share here.
Last year my zucchini patch threatened to take over the neighborhood. I made lots of bread, but concentrated on using zucchini in non-traditional yeast breads. Turn too much zucchini plus tangy citrus into a delectable quick bread.
Learn to make homemade fenugreek ginger refrigerator pickles.
This is a chocolate pie unlike any others I have made. It starts with a crumb crust consisting of granola and macadamia nuts ground together, and bound with melted butter, like an extravagant graham cracker crust, only better. The filling consists of silken or extra soft tofu with over half a pound of chocolate.
Not to be confused with Italian sofrito, which is a mix of sautéed vegetables used as a sauce base, this Cuban version is a pungent mix of raw herbs and vegetables. Cuban sofrito is used to add freshness, herbal notes and zing to many Cuban dishes.
The white part of watermelon rind makes a delicious pickle! Be sure to take a little time to make some for a garnish on sandwiches or as a key ingredient in Red Pepper Relish. The recipe below has won several ribbons in State Fairs over the years.
With a dough mixed entirely in the food processor, these salty-sweet, chewy-crisp pistachio cookies are as easy to make as they are to devour.
If you are lucky enough to come across some Hatch chili peppers and favorite variety of basil, here is a pesto recipe with a friendly amount of spice. Try it atop a Southwest chicken salad and transport yourself to New Mexico. (If you can’t make the festival, you can still make the pesto and dressing.)
Every summer, I make sure that I get plenty of pesto made and put up in little tubs in the freezer — enough to get me through the winter. There are three different kinds I like to have on hand for use in various dishes: Italian Pesto, French Pistou, and Hatch Pesto. They’re easy to make, freeze well, and make an ordinary meal into something special.
If your tomato crop is like mine, right now you have just enough ripe fruit for salads and sandwiches with none left over for canning. Here’s a homemade barbecue recipe sauce you can make without waiting for the end-of-season tomato tsunami.
This is Part 2 of a blog series for how to can chicken. It includes great ideas for meals using canned chicken. All of these meals can be made with either home-canned or store-bought canned chicken, but the most satisfying is the meals you make with foods you have had a hand in preserving and preparing, as far back up the chain as you are able to go.
Strawberry jam just tastes like summer. I look forward to preserving that summer sweetness so I can enjoy it on a cold winter day or next month on a piece of warm bread. And there is an added bonus when you can give strawberry jam away as a gift and put a smile on someone's face.
I've had limoncello that was thick and tasted of lemon candy. The recipe shared here is lighter and has a more pure lemon flavor. No stovetop or heating is involved making for a quick-hit summer spirit that you can enjoy with steeping alone.
The author tells how to can chicken at home, and gives some ideas on meals to make with it. Last year, the author raised and butchered 75 chickens. But when you stare at more than 70 quarts of chicken in the pantry you start wishing you had more ideas for using canned chicken.
As I’ve been volunteering on a small organic farm in southern France, I’ve had the pleasure to eat some of the best meals of my entire life. Escargot (or cooked snails) isn’t a dish reserved only for high-cuisine in up-scale French restaurants. You can make delicious escargot at your own home and enjoy an authentic taste of France!
Make your 4th-of-July cook-out extra special with this spicy, sweet relish.
Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
It may be too hot to bake, but it’s not too hot to enjoy sourdough bread. The answer – grilled sourdough flatbread.
Has your cilantro run wild? Pickle the green seeds for use in fish, meats, curries and salsas.
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
Tostones, or twice-fried plantains, are a crispy and delicious taste of the tropics.
Explore creative ways to save the harvest with these favorite canning books.
Stuffed with blue cheese, chicken and celery and simmered in a spicy Buffalo-inspired sauce, these petite peppers pull double duty as hearty entrée or delightfully sloppy hors d’oeuvre.
This deliciously sweet and sour stir-fry is perfect for when you want a spicy dish that will knock your socks off. This stir-fry is gluten-free and the pineapple reduces the amount of additional sugar needed.
New England’s favorite homemade biscuit recipe is made even better with whole-grain Khorasan.
Gather your extended family around the table to share home-cooked, healthy meals on a regular basis. Reap the rewards of laughter, pleasure, and deepening relationships for very little money. Get started with my recipe for Beans with Caramelized Onions and Carrots. Ten servings cost about ten dollars using organic, heirloom beans and about seven dollars using pinto beans.
Butternut squash are an important winter food, the rich orange flesh delivering vital nutrients in a sweet and velvety goodness that can be utilized in a variety of ways.
This lentil-coconut soup recipe offers a rich and unique way to prepare protein-packed lentils using coconut milk and Indian spices. The masala and ginger will help cut the winter chill, transporting your taste buds to someplace warmer.
Use garden tomatoes, peppers, onions, beans, and more to create this simple yet nutritious tortilla soup recipe. Ground venison adds a healthful and satisfying punch of protein.
Haven't we heard of a semi-mythical liquor that has pure gold in it? Well, here it is.
The UK meets Texas in this decadent date cake with sinfully delicious (and simple!)toffee sauce.
Some of the best recipes are never written down. Thankfully, Rachel's mom recently transcribed her own grandmother's onion-celery dressing recipe. Lucky for us, Rachel shares it here. Pass it along!
From the familiar fall flavors of pumpkin, pecans and oats to the warm and welcoming spices perfuming the air as the mixture bakes, this pumpkin spice granola recipe truly embodies the season.
Delicious and colorful roasted root vegetables melt in your mouth.
A rustic cranberry sauce with whole mustard seeds adds a little zing to Thanksgiving and beyond.
How to identify delicious wild edible oyster mushrooms, plus a recipe for vegetarian "oyster" stew.
This year I took several liberties in developing a new version of salsa verde. I don't grow tomatillos so I use green tomatoes. I won't call it salsa verde (except on the lids of my jars), because it isn't authentic. But let me tell you, it is GOOD. Here is Annie’s Green Tomato Salsa Recipe good for use when water bath canning.
Incredible peanut butter ice pops with six simple, real-food ingredients.
This is the best comfort food recipe: sour cream coffee cake. Enjoy it with a great cup of tea or coffee.
When life gives you zucchini overload, turn it into this moist and savory Zucchini Olive Yeast Bread.
Try your hand at this amazing sourdough crackers recipe.
If you're overrun with cucumbers, here's a Scandinavian cucumber salad for the solution!
The only recipe you’ll ever need for wonderful homemade broths plus deliciously versatile chicken and veggie soup.
The zucchini harvest overflows. Learn how to preserve zucchini for year-round enjoyment and creative ways to eat it now.
The green of summer available right in your freezer year round!
Fruit butters are easy to make, in fact – they are almost foolproof. They allow for a little more creativity than many soft spread recipes and are perfect for using up odds and ends of fresh fruit.
Use garden tomatoes and in-season avocado to create a simple, yet satisfying sandwich.
Fresh peaches and creamy goat cheese unite in the perfect summer sandwich.
Is your garden providing you with zucchini overload? Ilene White Freedman offers some tips and recipes to keep it bounty, rather than burden.
Here is a list of recipes for the juicer that are tasty and packed with vitamins and nutrients.
Coffee cake seems to be the forgotten step-child of breakfast breads. Although once very popular coffee cake has been eclipsed over the year by the proliferation of bagels, large, gooey muffins, and egg and sausage breakfast sandwiches.
Beat the heat with a healthier chocolate treat! Avocados, cocoa, and honey create fudge pops or pudding with fewer than five minutes prep.
This Cherry Crostata Recipe is a simple, delicious way to use summer’s rubies.
Your route to heaven can be paved with strawberries.
Simpler, more streamlined biscuits from scratch - no buttermilk required.
Tasty whole-grain crackers — simple to make, quick to disappear.
Use green tomatoes from your vegetable garden to create a refreshing summer avocado salsa.
Here is a recipe that produces savory soup that warms the soul any time of year.
With six simple ingredients, these easy, no-bake, cherry-vanilla bars are a wholesome alternative to over-processed and over-packaged supermarket snacks.
The fresh berry season is so fleeting, that it almost calls out for preserving, especially in the form of jam.
This moist, delicious quick-bread studded with chocolate chips is perfect for breakfast, dessert, or an afternoon snack.
Summer is about fresh, beautiful, and flavourful. Fresh produce, and oh yes, a yummy recipe for devilled eggs.
A few changes in a simple artisan bread recipe improves texture, longevity, and protein content.
This recipe gives cooks another use for a common pizza dough recipe.
Sourdough waffle recipe.
Use fresh avocado, sweet corn, and other seasonal ingredients to create a sensational salsa. Paired with homemade tortilla chips, it is truly out-of-this-world.
Use the freshest spring veggies to create a cost-effective dish packed with nutrition and flavor. It's seasonal eating at it's best.
Learn what to do when you spot garlic scapes growing on hardneck garlic types, and discover how to use garlic scapes that you remove from plants.
Two-ingredient nut or seed butter cups are a satisfying alternative to the typical chocolate treat.
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.
From roasting on a split to baking in a tannur, you'll find rediscovered techniques and recipes that capture the flavors of wood-fired cooking in "Cooking With Fire" by Paula Marcoux.
Slightly sweet, wholesome and wonderful, toasted with butter or in a sandwich, oatmeal bread is my favourite.
This recipe will show how one extra step can add extra flavor and texture to your homemade poolish bread loaf.
For the last week we had no propane and as a result I have had to cook all of my food on an electric skillet. Holy week usually involves a lot of baking in preparation for Easter Sunday.
An herb sourdough bread recipe.
Spending time baking with others will be time well spent. Make some memories that you will never forget.
Made from creamy chevre (fresh goat cheese) instead of the typical cream cheese, this surprising cheesecake is sure to please cheese lovers and dessert lovers alike.
Lean, grass-fed beef is perfect for making jerky.
Spring brings about manic bouts of project planning and completion, but at least there is pie!
Cooking pizza with sourdough starters.
How to make cajeta, Mexican-style goat's milk caramel.
Sourdough biscuits is one of those perfect recipes that uses up plenty of ripe starter, but doesn’t take all day to rise.
Make homemade tahini paste in your kitchen.
Garlic mustard has spicy, delicious leaves, flowers, seeds, and roots. It is an invasive species that may be harvested without sustainability concerns. In fact, you'll be doing your environment a favor if you eat this plant!
Learn about the benefits of baking with this ancient grain.
Indian-inspired curried pinto beans are a fragrant, flavorful, and filling vegetarian main dish that's light on both the wallet and the waistline.
This post informs readers on the advantages of using whey in baking. It includes a recipe for whole wheat sandwich bread.
Baking and sharing cinnamon rolls can create happiness. Cinnamon and honey will make your baked goods irresistible.
My favorite source for raw peanuts in bulk, and how to make homemade peanut butter.
Rich and fudgy Grain-Free Chocolate-Date-Nut Bars are a grain-free, dairy-free, and refined-sweetener-free treat you can splurge on with a smile.
Easy beginner breadbaking success with this simple and savory peasant loaf.
Once you have eaten a soft, sourdough pretzel, all other pretzels will pale in comparison. Luckily they are simple to make yourself.
Create a hot, filling bean soup that's perfect for chasing away a cold winter evening. Loaded with garden produce, it's good for the soul.
Use your sourdough starter to make this Spelt Sourdough Bun recipe.
After trying this super simple recipe, you'll never open a can of Campbell's again.
Pickled duck eggs pair well with Asian flavors in this easy recipe.
This time of year, many are intent on healthier eating, but find it hard to find healthy foods that actually taste good. Use these 3 delicious healthy lunch recipes for a mealtime you can truly enjoy!
How to make a quick, healthy dessert on Three Kings Day.
When it's cold and windy nothing says comfort like a fresh loaf of sourdough bread. And when that loaf is filled with heart-healthy, omega-3 rich seeds, it's even better.
What is a beekeeper to do during the long cold winter months? Eat honey of course.
Readers responded eagerly to our call for recipes to use up green tomatoes. An Ohio woman wowed the judges with her entry.
Use herbs from the garden in your Christmas dinner. This post shares a complete Christmas meal using garden herbs.
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 healthy comfort food!
Try these flavoring combinations with your homemade sausage recipes.
Curing sweet potatoes so their starches turn to sugars; plus my three favorite recipes.
Autumn offers not only a bountiful harvest, but also an abundance of art materials directly from nature.
Learn how to make nut milk, a delicious beverage of its own and a nutritious alternative to cow’s milk that can be turned into nut yogurt, nut cheese and even nut ice cream. Almond milk is the most popular type of nut milk, but any nut will work.
Learn how to roast nuts, and you’ll improve nearly every recipe that calls for nuts. Luckily, roasting nuts is easy and may boost their antioxidant levels. You can make these with or without oil, salt and honey.
Get creative in the kitchen by baking with your harvest. These sweet recipes will change the way you think about baking with fruits and vegetables.
Watermelon rind is this frugal pie's summery secret ingredient. Think of it as summer mincemeat.
This Pear Sorbet Recipe is a refreshing treat sure to tantalize the senses.
Try this Lemongrass Semifreddo Recipe and relish an Italian dessert similar to a delicious, rich frozen mousse.
Instead of coffee and cake after dinner, end an evening in style with this Coffee Granita Recipe.
This Peach Sherbet Recipe is reminiscent of biting into a fresh peach, but with a cool, creamy consistency.
Fragrant and round with a tart lemony bite, this Lemonade Watermelon Sorbet Recipe has the flavor and texture of ripe watermelon.
Make this creamy Peanut Butter Gelato Recipe and customize it with fruit, chocolate or nuts.
Bright and sweet-scented muddled mint and fresh cream make this Backyard Mint Ice Cream Recipe completely refreshing.
This Manhattan Frozen Custard Recipe is an easy-to-make, yet sophisticated, dessert.
This Melon Sherbet Recipe is the perfect way to end a summer meal.
This Melon Gazpacho Recipe is a wonderfully refreshing version of the classic chilled soup. Chilled melon soup is a perfect complement to spicy food in the summertime.
Try different combinations of melon and salty cheese in this Melon Salad Recipe: watermelon with blue cheese, cantaloupe with ricotta salata, casaba with feta, or whatever creative concoction you dream up.
Use these green tomato recipes when garden season leaves you with an abundance of green tomatoes on your vines.
This Melon Smoothie Recipe is a refreshing way to enjoy cantaloupe or other melons for a delicious breakfast.
When overloaded with eggs, it seems like there’s no way to use them up fast enough. This is a delicious, unique and easy recipe to clean out your egg cartons!
Meals become a snap when you add pressure cooking to your repertoire. Pressure cookers are great kitchen companions that bolster the flavor of even simple dishes, plus they save you time and money.
Resist popping tabs this season and get familiar with the ultimate cola cure: soda syrups made from fresh fruits and herbs.
This Beginner’s Pepper-Peach Chutney Recipe is sweeter and milder than many chutney recipes.
Bacon-cornmeal topping takes this Fresh Peach Pie Recipe from familiar to outstanding.
Smoked peaches make a great stuffing or sauce for grilled chicken or pork.
A favorite for adults and children alike, fruit leathers are easy to make.
A healthier version of the classic rice risotto, delicious barley risotto is easy to make and can be modified with whatever ingredients you have in your kitchen.
For super-smooth sorbet, churn this sorrel recipe in an ice cream maker. For a treat just as refreshing but studded with icy crystals, simply stick the mixture in your freezer. Got kids? Freeze this sorbet in freezer pop forms instead.
Easy sorrel purée and slightly more complicated sorrel sauce are both easy to make but quickly brighten simple dishes.
"Schav" is a traditional Russian-Eastern European soup of sorrel and potato that is refreshing served cold, and heartening served hot.
The author figures out how to make matzoh balls, a comfort food from her childhood, without matzoh.
Breading and cooking shallots in hot oil yields a tasty topping for simple dishes. Or you can enjoy these crispy shallot rings all on their own. Either way, this Fried Shallots Recipe is sure to please your taste buds.
Cooking with shallots is easy when you substitute them for onions. Our French Shallot Soup Recipe has a mild, garlicky twist that’s milder than the traditional version of this classic soup.
Cooking with shallots adds depth to many dishes in your home kitchen. Try this Caramelized Shallots Recipe to put in soup for a delicious alternative to onions.
Honey sweetens sour cherries in a traditional favorite American cherry pie.
Beef potpie is a favorite of guests and families alike. This variation is both unusual and delectable.
Why confine this fall favorite to the pie plate? Pumpkin’s fragrant flesh lends itself to an assortment of sensational eats, from simple pumpkin pudding to more adventurous pastas and pastries.
Delicious latkes made with potatoes and Jerusalem artichokes are tasty and nutritious.
Create more than 12,000 different healthy salad dressings using this App.
A humble homegrown pumpkin yields delicious seeds and tasty pies. Meanwhile, a beautiful and fancy dessert squash disappoints and is thrown to the dogs. Recipes ensue.
A chainmail fillet glove revolutionizes a cook's potato-peeling technique. Plus, get recipes for potato and pumpkin curry soup and toasted pumpkin seeds.
A single, volunteer potato produces 10 pounds of potatoes in a hot bed. A recipe for addictive, oven-fried potatoes.
Anyone who grows zucchini faces the inevitable question: What do I do with all this zucchini? Tom Finerty from Your Garden Show has a nifty answer from his Italian neighbors: fried squash blossoms (Fiori di Zucca).
Grapes can grow anywhere, thriving in a variety of climates and soil types. Growing grapes is rewarding, because after a few years they produce abundant fruit and quickly provide architectural interest in the edible landscape.
Irma Epps talks about making sorghum during the '30s and '40s and her father's love of the sweet substance.
Sweet, juicy and blissfully bite-sized, homegrown strawberries embody everything we love about eating from the summer garden. Get your fresh red beauties performing deliciously in these dishes both sweet and savory.
From our series of chefs' favorite egg recipes: Coconut Macaroons.
From our series of chefs' favorite pastured egg recipes: Smoked Mackerel Roulade with Herbed Mayonnaise and Sauce Gribiche.
Eating cicadas, building a porch, and hauling lumber for said porch all in the same week with several images of the action as well as some bee installation pictures.
This Romesco Sauce Recipe is easy to make and makes a wonderful dipping sauce for grilled vegetables or a hearty spread for sandwiches.
Grilled Pears is made all the more decadent with Honey-Cinnamon Crème Fraîche.
This grilled Fingerling Potatoes Recipe is the perfect side dish for your backyard barbecue.
This Grilled Chicken Ciabbatta Sandwich turns ordinary lunch into a gourmet meal.
When it comes to safe methods for canning foods, this is one instance in which modern advice is better than old-time techniques. Use canning recipes that have been tested and verified safe by food scientists, who have learned a lot about food preservation over the years.
The network of proteins in egg whites lends itself to a miraculous transformation to egg white foam, which you can use to create delicious dishes with light texture and lots of volume.
Compiling a list of 100 ways to use eggs is easy. From scotch eggs and huevos rancheros to crème brûlée and hamburger patties, this integral ingredient consistently finds its way into our favorite dishes.
From our series of favorite pastured egg recipes from chefs: Hominy Spoon Bread.
A very lively potato salad recipe that is always a hit at potlucks.
Lemon Meringue Pie
This recipe yields a deliciously perfect, buttery, flaky pie crust fit for a wide variety of uses.
Try this unusual version of shirred eggs made with coffee and cream.
Try this delicious take on shirred, or roasted, eggs. You'll love the sweet, tangy flavor of orange juice in your morning eggs.
This crustless quiche is easy to make, and the flavor of the roasted tomatoes permeates every delicious bite.
This hearty quiche features bacon, blue cheese, leeks and lemon, and you'll love it all.
Learn how to make perfect soft-boiled eggs and hard-boiled eggs. Includes cooking times for quail eggs, chicken eggs and duck eggs.
Learn how to make perfect poached eggs. Includes instructions for poaching quail eggs, poaching chicken eggs and poaching duck eggs.
Homemade chocolate eclairs require a few steps but are delicious and rewarding.
The technique for making these easy cheese puffs is the kind of recipe that every cook should have up her sleeve.
Duck eggs are incredibly rich and tasty, and pickling them takes them to a new level of awesomeness.
You can pickle any kind of egg, includin delicate and delicious quail eggs.
The secret to perfect scrambled eggs is gentle cooking, which can be achieved by this unusual but simple method.
The secret to perfectly pillowy scrambled eggs is gentle cooking.
Migas is a favorite Mexican brunch dish, and a great way to use farm-fresh eggs.
Try classic huevos rancheros with delicious farm-fresh eggs for a wonderful breakfast or brunch.
Get the most out of spring's cheap-but-healthy greens with this easy, nutrient-dense smoothie.
Customize this Stuffed Artichokes recipe by using in-season vegetables and herbs.
Grilled artichokes have a robust flavor that’s deliciously tempered by a cool dipping sauce.
Baby Artichoke and Shrimp Tempura is a delicious dish with an Asian twist.
Need inspiration for vegetarian meals? Turn to these vegetarian recipe websites for creative ideas.
These helpful tips will help you make the most of your artichoke recipes.
Baking the Great American Apple Pie chases away the blues and grays that sometimes afflict the homestead.
This delicious pasta uses the entire radish, including the nutritious greens.
Roasted radishes are sweeter and less spicy than the radishes you might be used to.
Black winter storage radishes can be roasted with bright, pink radishes to create a warming vegetable side dish best served atop of bed of crunchy salad greens.
A great recipe for the holidays or any time of the year!
Experiment with this daikon radish cake recipe to enjoy a Chinese New Year treat with a twist.
The vegetables and herbs that are still available in our Southeast garden make for delicious, festive and surprisingly varied holiday fare.
These nutmeg cupcakes are a delicious dessert or unfrosted muffin.
Here's a roundup of terrific pressure cooking resources.
Learn how to make many different kinds of homemade cheese with these articles from the Archive.
Learn about the Ben Davis Apple, one if not the most important commercial apple of the late 1800s, and get a recipe for Apple Dumplings.
No one will miss the meat when you serve up fabulous vegetarian versions of Thanksgiving favorites. Try two versions of mushroom stuffing, mushroom gravy or delicious roasted Brussels sprouts this holiday!
It’s fall time and Halloween is just a week away. That means there are pumpkins everywhere. Not only are pumpkins great for carving, but they are also great for eating as well.
Add a depth of flavor to spinach with rich cream and spicy nutmeg in this substantial side dish that pairs well with roasted meats. Leftovers are wonderful topped with grated cheese and broiled.
This recipe for apple stock adds a depth of fall flavor to dishes normally cooked with chicken stock or vegetable stock, such as butternut squash soup.
You don’t need toast to enjoy this apple butter cocktail made with farm-fresh hard cider.
Apple pie spice and quatres epices are two easy spice blends you can make yourself for fabulously fresh flavor.
You can save money and improve your helaht by making more foods from scratch in your own kitchen. Sign on for October Unprocessed, and kick the processed food habit for one full month (at least for starters!). Check out some deliciously simple recipes to get you started.
Andrea Chesman, author of Recipes from the Root Cellar, shares one of her favorite winter vegetable recipes.
The popular idea that the Chinese have always shunned milk products is quite inaccurate. Try Anne Mendelson's wonderful recipe for Chinese "Fried Milk" to see how wrong we've been.
You'll love Anne Mendelson's delicious recipe for syrniki (also known as tvorozhniki, or Russian pot-cheese fritters). Like pancakes or French toast, this useful breakfast/brunch dish can be given any number of sweet or savory spins.
In Greece and Turkey, revani is the general name for a family of cakes made (usually) with durum-wheat semolina or a semolina-flour mixture, which are soaked after baking in some kind of syrup. You'll adore this simple, lemon-flavored version from Turkey.
This is the favorite version of mango lassi served in Indian-American restaurants.
You'll love Anne Mendelson's recipe for the delicious cold beet soup from Poland known as chlodnik litewski.
This traditional recipe for Potatiskorv, or Swedish potato sausage, is delicious, simple and hearty.
See this shot of Swiss chard with strong colors that any gardener can appreciate.
Try an original 1930s homemade cottage cheese recipe from North Central Kansas along with a modified and new version.
This creamy peanut sauce is a snap to make (no cooking
required), and makes a great dip for raw veggies, lettuce wraps, Thai satays
and other Asian snacks.
Feeling overwhelmed with summer squash? Have you given it away, grilled it, fried it and baked it till you were blue in the face? Here are some of my favorite ways to use this prolific producer!
This spring, try more interesting salads with spicy, crunchy, and colorful greens.
Try this recipe for biscuits with rhubarb sauce.
Valerie of City|Life|Eats shares her tips for gluten-free lunches and snacks on the go.
Children's author, Katie Chalmers, shares her tips and some recipes for a gluten-free family.
As a start on my adventure towards the Gluten Free Challenge in May, I've discovered the deliciousness of whole-grain, gluten-free crusts.
Cooking vegan sounds complicated, but it's surprisingly simple and cheap! Without perishable ingredients to worry about, you can whip up a cake or banana bread for pennies using kitchen staples. Substitute organic tofu in meat dishes for a low-cost spin, and make the bulk section your best friend for a healthy budget!
A recipe for gluten-free pot pie with a crust by Jeanne Sauvage of the blog Art of Gluten-Free Baking.
Shirley Braden shares a recipe for a quick and easy gluten-free pot pie.
Ellen Allard, the Gluten-Free Diva explains how using a pressure cook makes eating gluten free fast, easy and healthy.
The Gluten-Free Homemaker, Linda Etherton shares quick, healthy, gluten-free, pressure cooker meals.
This bread hearkens back to a time when Irish soda bread was a more rustic, country affair — not all gussied up with mostly white flour. We're talking about a somewhat large, delicious, nutty tasting loaf made with wholemeal flour and yes, a little bit of white flour to lighten up the texture. Get your St. Patrick's Day celebration off to a great start with this authentic, Irish Wholemeal Bread.
You don't need vegan recipes to cook vegan. Make delicious vegan dishes out of regular recipes by substituting tofu for meat in chicken-cauliflower salad. In dairy-based recipes, such as wheat berry pudding, use vanilla coconut milk in place of dairy milk. Pair with crusty white bread and avocado-corn salsa for a delicious vegan meal!
A hundred-year-old recipe for turning apple trimmings into vinegar yields mixed results, but lots of nostalgic fun.
Readers share their best ideas for saving money on meat and their recipes for almost meatless, flexitarian meals.
If you’ve never cooked or baked with ‘Floriani Red Flint’ grain corn, you’re missing out! Here are some yummy Floriani recipes, including polenta, pizza crust, hush puppies and corn mush, for you to try.
Sweet potatoes are vitamin-packed powerhouses, and have a sweet, rich flavor that lends itself to a variety of recipes. From fun sweet potato biscuits to a traditional molasses sweet potato pie, use these healthy sweet potato recipes to enjoy one of fall’s best flavors.
A little pampering can go a long way in making you feel rested, cared for and treated — and it doesn’t have to be expensive or involve complex chemistry. Check out this recipe for homemade bubble bath, and share your tips for creating a do-it-yourself home spa experience.
These five great bread recipes from Eating Well Magazine have all the variety and flavor you’re looking for, plus some.
Corn "smut" is actually a delicacy in Mexico and can provide mushrooms for our meals.
Ten easy-to-make homemade soup recipes from Eating Well magazine that are suitable for any occasion.
Readers share information and recipes about their favorite eating and cooking greens.
Readers share drink recipes that highlight fresh herbs.
Recipe for Southern-style shrimp and grits, made with superb Floriani Red Flint grain corn.
Try this wonderful corn pancake recipe with flavorful ‘Floriani Red Flint’ heirloom grain corn.
Readers share best pie crust recipes.
How to make Thai-inspired fried green tomatoes.
How to roast green tomatoes to be eaten alone or to boost the flavor of other recipes.
Learn how to make fried green tomatoes with a cheesy crust with this twist on a classic Southern recipe.
Readers share recipes and ideas for using up all those end-of-season green tomatoes.
Try this refreshing herbal lemonade recipe.
Learn to make mascarpone cheese with this simple recipe.
Readers share recipes for easy one-pot, crockpot and casserole meals.
Readers share tips and recipes for cheaper, easier and healthier home cooking.
An abundance of greens but a shortage of inspiration? Here are some ideas beyond just adding them to salads.
Share your spring seasonal recipes for the month of May.
Share your fresh butter and buttermilk recipes.
Share your spring seasonal recipes for the month of April.
Follow these five easy steps to create several weeks worth of meals in one afternoon.
Happy Thanksgiving! Want a new vegan dessert to serve at Thanksgiving? Try the Vegan Pumpkin Pecan Pie from the Web site Care2 Inc.
Vegetarians and vegans can enjoy an excellent meatless Thanksgiving dinner. Check out these great vegetarian and vegan recipes and websites.
Roasting is the best way to cook winter root vegetables, because dry heat coaxes out and concentrates flavors. Use this simple method and fool-proof tips to bring out the best in parsnips, carrots, rutabagas and other root vegetables.
Making flavorful homemade peanut butter is cheap and easy.
Looking for a way to get rid of your ranch dressing? Try our Grilled Chicken Bacon Ranch Pizza! A new take on an old favorite, this tangy pizza can be made easily at home without the fuss or high cost of delivery.
Garlic is one of the easiest plants you can grow, and fall is the time for planting. Here are a few resources to help you get started.
Easy to make and addictively wonderful, whole wheat English muffins are cooked on the griddle before they are baked in the oven.
Roasted pumpkin and squash seeds are a yummy, healthy treat. And it's easier than you think. Here's how to roast squash and pumpkin seeds in just four easy steps.
Making homemade sour cream and cream cheese is easier than you might think. Try these two simple recipes.
The right recipe can convert people who think they don't like cooked greens, or energize cooks in need of fresh ideas. Here we offer a roundup of recipe ideas for garden-fresh greens from arugula to turnips.
This great recipe offers a new way to enjoy pumpkin.
Treat your skin with one of these easy, inexpensive skincare recipes.
When the right bread envelopes sun-ripened tomatoes, one of the most righteous tastes of summer is yours to enjoy.
Cobbler is not the only solution to a bumper crop of berries. If you can boil water, you can turn the juice from big-flavor berries into tasty beverages that are naturally rich in vitamins and antioxidants. Make extra juice to freeze or can for year-round enjoyment.
Submit your best veggie burger recipes for the Mother Earth News cookbook project, and enter to win a reusable, recyled Mother Earth News grocery tote.
You'll love this recipe from William Woys Weaver for garlic scapes sauteed with tomatoes, white wine and sheep's milk cheese.
The "Almost No-knead Bread" technique from Cook's Illustrated Magazine is as much worth trying as the totally no-knead technique that has become so popular.
In this video demonstration, learn how to make a tasty variation of no-knead bread that incorporates steel cut oats.
Roasting garlic is incredibly easy. And you can use the soft, mild and nutty cloves in so many different ways.
This roasted garlic guacamole is loved even by those who claim to hate garlic, onions and avocados!
Making pickles can be time-consuming, but this method for easy garlic pickles couldn't possibly be any easier. Or tastier!
Bruschetta, the classic Italian appetizer, brings out the best of a few basic ingredients: tomatoes, garlic, olive oil, basil and fresh bread.