Whole Grain No-Knead Sourdough Bread from Nourished Kitchen #nourishedkitchen

Our Daily Bread: Whole Grain, No-Knead Sourdough

I bake bread just about everyday, an no-knead sourdough bread is doubtlessly our favorite. Not only for its simplicity, but also for its beautiful soft crumb and crispy, crackling crust.  Soups and stews are ever present in my home, and homemade bread served with plenty of butter, salt or olive oil typically accompanies those soups… 

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How to Choose a Dehydrator! #nourishedkitchen

Good Questions: How do I choose a dehydrator?

Q. I want to start preserving foods with a dehydrator, but I’m not sure which one to get.  Which one do you use? – Renee M. Like many of you, I spend a fair amount of time preserving the summer harvest so we can enjoy local and organic foods year-round, well into the snowy months… 

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In Defense of Emotional Eating #nourishedkitchen

In Defense of Emotional Eating

These days everyone is talking health.  People are gaining an awareness of what they put in their bodies.  One thing most people seem to agree on is that food is fuel.  Some however take that a step further saying that food is just  fuel.  Because of that little “just” we should not eat to reward… 

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How to Preserve the Harvest

6 Ways I Preserve Summer’s Bounty (and a challenge for you)

I spend my summers surrounded by food.  My table plays host to baskets overflowing with fresh fruit: cherries and apricots in spring, plums and peaches in summer, and pears and apples in autumn.  I pack away herbs in salt, hang them to dry from my pot rack.  I ferment my way through cases of cabbage,… 

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Recipe for Brandied Cherries from Nourished Kitchen

How to Make Brandied Cherries

Each summer, for a short window, neighboring orchards positively drip with ripe sweet cherries – blushing yellow Ranier Cherries, and Bing Cherries of such a dark maroon they almost look black.  We eat as many as we can fresh, until they stain our mouths and our fingers, and I preserve the rest.  I freeze many,… 

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Berry Cobbler

Summer Berry and Oat Cobbler (and a celebration of homemade flour)

Erin Alderson, the author of the The Homemade Flour Cookbook (my new favorite), enjoys a distinct passion for whole foods: grains and seeds, lentils and beans, fresh vegetables and fruit. She celebrates them, coaxing out nuanced flavors with an expressive and ingenious approach to old-fashioned comfort food in recipes like Millet Pot Pies, Corn Cakes… 

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Friends Don’t Let Friends Eat Bad Meat (And How You Can Win $100 in Good Hot Dogs and Fixin’s)

Friends don’t let friends eat bad meat.  You know I’m serious about the meat I eat, and with summer in full swing, and the fourth of July just a few weeks away grills are starting to heat up all over the neighborhood.  And, for some of these folks, it’s time to kick the processed junk… 

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Decoding the Great American Hot Dog

I will always hold a soft spot in my heart for the humble and much-maligned hot dog.  A staple of my childhood, especially the summers spent on Long Island with my grandparents.  Occasionally, my grandmother would take us by train into the city to shop, have lunch and see a show.  As we’d pass the… 

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Garam Masala curry 5 (1)

Garam Masala Chicken Curry

My family is traveling this week, and I’ve asked Kimi Harris of The Nourishing Gourmet to step in and take my place while my husband and I take our little boy camping at the Grand Canyon.  Her book Ladled: Nourishing Soups for All Occasions is one of my favorites, and I know you’ll love the… 

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Big Giveaway: Organic Gemini Guarana Coconut Energy Water

In summertime, when my family spends a fair amount of outside, under the heat of the bright alpine sun, hydration is paramount to our health. With the physical exertion that comes from hiking, running, or biking in an extreme environment means we benefit from having something that is not only hydrating, but that can also… 

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Fermented Hot Chile Sauce

A Recipe: Fermented Hot Chili Sauce

Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene.  Traditionally, all hot chili sauces were prepared through fermentation – and many of the world’s most renowned and well-loved sauces are still prepared through this time-honored technique of combining hot chilies with salt and allowing it… 

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