It's often much cheaper to buy a large bag of potatoes than to just pick up a few or buy a smaller bag. So when I see that large bag go on sale I grab them! But how to get good use of all those potatoes in that mammoth bag? I dehydrate them!
Seasoning a cast iron skillet might seem daunting, but it's a simple task that will reward you with a great kitchen tool.
These food science books on the chemistry of cooking will expertly answer all your kitchen queries.
When you learn to use cast iron properly, you'll never want to use a Teflon pan again.
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.
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.
It could well be that you have never heard of the Big Green Egg, a lot of folks haven’t, so this is where this blog comes in. Big Green Eggs originated in Japan, a number of centuries ago, and at that time they were called Kamado cookers. Learn how to cook with a Big Green Egg for the ultimate outdoor cooking experience.
How to create a scrumptious strawberry shortcake in a Mason jar.
Add an efficient solar cooker to your winter emergency kit for hot meals during power outages. Even when you could have power, it's fun to roast potatoes or bake dessert off-grid on sunny winter days.
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.
Homegrown.org's Amanda Hoover shakes off a DIY fail — an attempt at homemade natural food coloring — and holds her head high.
Here are some ideas to make your cooking and baking easier in the New Year.
If you have the cream and a bit of time, the method for making fresh, rich butter can be as high or low tech as you want.
With a little bit of elbow grease, you can turn kale fresh from the garden into a delicious raw salad in the middle of winter.
How to make any fish tastier and moister with one simple ingredient.
Taste how eating out — or in our home kitchen — can be better for the environment and our pocketbook.
Although cooking is not as big of an energy-drain in the home as other things, there are still ways to do it in an energy-efficient way. This article describes some of the best ways to cook sustainably.
Coconut oil uses range from cooking to skin care, so read on to take advantage of what this oil has to offer.
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!
Meet the king of the mushroom kingdom, Boletus Edulis, spotlighted in this fall series of mushroom foraging.
The ripening time of a particular fruit varies from one location to another and from year to year, though the order in which varieties ripen stays roughly the same.
Considering induction cooking as an eco-friendly alternative to cooking with electricity? Can’t begin to contemplate spending $3,000 on a stove? This article will run down how you can integrate the hottest new tech in cooking into your kitchen without winning the lottery.
While the grinding work of a Romanian subsistence farm isn’t anything that I would choose for myself, there are aspects of the life that are attractive. In particular, the practices that I think of as the circles of life — eating food one has grown oneself, saving seeds, feeding poultry with garden scraps, and then eating their eggs (or them), and preserving a fruit harvest to cement friendships with strangers.
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.
Make homemade tahini paste in your kitchen.
How does induction cooking work? What are the pros and cons? Efficient electric cooking or hidden health risk?
Just in time for holiday season (and good all year long), you can use tart, just-picked apples to create a flavorful apple butter that’s perfect to give — or keep.
As winter approaches, we switch out our wood cookstove for the winter woodstove
The little used herb lovage makes an attractive addition to the edible landscape and provides a smoky flavor to soups and stews.
Breaking down the misconception that wholesome and organic food is only reserved for the wealthy.
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.
Well-seasoned cast iron cookware is a joy to cook with.
Descriptions on oil labels are not defined by law, and are sometimes deceptive. Learn what these terms — such as cold-pressed, expeller-pressed and extra virgin — really mean, and which terms indicate quality.
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
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.
McCormick pumps up flavor and encourages healthy changes.
Cooking is great improvisation and I think that’s what I like most about it. You can say the word, “burger,” to any cook and be surprised by every interpretation that you get.
The history of the Blood Orange and How to make Blood Orange Marmalade.
Virginia Grace Abraham shares stories from loved ones about life during the Great Depression and WWII, her stories explore all aspects of the time from hunger and hard work to young marriage and the commonly over-looked woes of the farmer's wife.
Progress in the straw bale and wooden cold frames, delicious Kim Chee recipes for winter harvested Chinese cabbage and winter radishes, and an update from the Lawns 2 Lettuce 4 Lunch program in Arlington, VA.
Ira takes us on a winter garden tour of the experimental gardens at Southern Exposure Seed Exchange. She describes the various experimental cold frames for winter gardening and winter starts. Includes a winter recipe for Sweet Potato Leek Soup.
Use this chart to determine how long different foods should be cooked in a pressure cooker.
Learn how to cook with these three great smartphone apps: How to Cook Everything, Big Oven and Ratio.
These three super cookbooks focused on technique will arm you with the most important ingredient in any dish: skill! Includes reviews of “Forgotten Skills of Cooking” by Darina Allen, “Good Meat” by Deborah Krasner and “Chef on Fire” by Joseph Carey.
Rachel describes how to turn her heirloom corn crop into beautiful blue corn tortillas!
When the power goes out for an extended period of time, what do you do? If you're properly prepared, you're life will be a lot easier cooking or baking your food.
This lemon polenta cake is an easy, and interesting, twist on dessert. Make substitutions with whatever you have on hand.
Radical homemaker Karen Keb introduces her new blog, which will cover topics as diverse as baking bread to raising livestock.
People are often apprehensive about preserving their own food, whether they're intimidated by the process, or concerned about the safety of the finished product. As Sherri Brooks Vinton explains, it's time to bring canning back to the home kitchen.
Put your kitchen on an energy diet without spending money on new appliances. Use these simple tricks to use less energy while cooking, freezing and refrigerating--even drinking your morning coffee.
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 review of Elana Amsterdam's Gluten-Free Cupcakes.
The Gluten and Allergen Free Expo provides a chance to be inspired and energized by the most passionate and creative gluten-free cookbook authors and bloggers.
Learn how to buy, cook and preserve rhubarb.
Herbs are versatile plants that enhance our lives by adding beauty, aroma, nutrition, seasoning, and a varied landscape. Because they can be grown indoors, or outdoors in pots, as part of landscaping or in the garden, everyone has room to grow herbs.
Stretching one's food dollar is an important issue in today's life. So is nutrition. Here, learn how to make healthy, nutritious soup and bread for lunch or supper economically. You might even come to love winter just to have soup and bread!
Take control of your food with a return to the kitchen, and learn to love the time you spend there cooking with your family.
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!
There's no need to go to the grocery food in the winter if you have stored food in a root cellar, freezer or canning jars. Most of the work of preparing this food has already been done and so that winter meals are easy, nutritious and delicious.
The Snail, the winner of Electrolux Design Lab 2010 Competition, saves both energy and space by heating food with magnetic induction.
Discovering an outsized pickling tub in our shed inspired me to try this tasty local recipe for greens preserved in soy sauce, vinegar, and sugar.
A traditional fall recipe for the Japanese version of sauerkraut.
Heritage breed chickens are more nutritious and flavorful than store-bought chicken, but require different cooking techniques. Learn different methods of cooking different age and different breeds of chickens.
Ten easy-to-make homemade soup recipes from Eating Well magazine that are suitable for any occasion.
The winning recipes of the Heritage Chicken Cooking Competition — hosted by Frank Reese of Good Shepherd Poultry Ranch — have been announced! The Grand Prize winner was Ann Knowles of Salina, Kan., with her Baked Chicken a la Tucson. Heritage chicken breeds are an integral component of sustainable farming and add to poultry’s overall genetic diversity, as opposed to industrial chicken breeds that comprise the vast majority of chickens produced in the United States.
Recipe for Southern-style shrimp and grits, made with superb Floriani Red Flint grain corn.
Good Shepherd Poultry Ranch announces the heritage chicken cooking competition. With the right recipe for whole-bird, cut-up, de-boned or barbequed heritage chicken, you could win $1,000. Plus, you'd be contibuting to a worthy cause — promoting heritage breeds.
Readers share their favorite varieties of heirloom foods for cooking.
Here are some simple ideas for making a superb soup stock.
Find out the pros and cons of using aluminum cookware, and learn how to distinguish aluminum from stainless steel.
The American Livestock Breeds Conservancy (ALBC) and Good Shepherd Poultry Ranch recently announced the definition of heritage chicken. The event included tasting meat of four breeds of heritage chickens.
Many people today don't know the basics of cooking. What culinary skills would you like to learn?
Do you use specialty salts in your cooking? Please share your ideas with our readers.
Readers share reports about their favorite specialized kitchen utensils.
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.
The Financial Times Climate Change Challenge winner is the Kyoto Box solar cooker, which uses no fuel other than the sun to cook food.
Follow these five easy steps to create several weeks worth of meals in one afternoon.
Sauté mushrooms in some butter for a quick and tasty treat.
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.
Watch this video tutorial on how to make tofu.
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.
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.
A recent online post from "Slate" magazine called into question the necessity of home-cooked meals in today's society. Joel Salatin – sustainable farmer and author – weighs in.