Reviving Traditional Foods
Toasting pumpkin seeds, that hallmark of Halloween, are a ritual in our home just as it is in many American homes. We head to the pumpkin patch, a pitiful display of twenty or thirty pumpkins organized with military precision into uniform rows, but it’s all for charity – a way to spend a little extra [...]
Home-cured olives are one of those rustic luxuries, those simple charms from a time gone by – a lost art, really. Sure, any grocery store will stock those painfully acidic pimento-stuffed Manzanillas and dull pitted black olives in cans – which, incidentally, are picked green and “ripened” through industrial means. The better stores may even [...]
Shrimp Salad has become one of our favorite treats this summer. The sweet shrimp combine beautifully with the bright flavors of lemon, dill and the creaminess of a good homemade mayonnaise. It easy to bring on picnics, to concerts in the park or to serve as a light lunch or supper. Most importantly, however, is [...]
This post was generously contributed by Heidi Robb, a natural foods enthusiast with a penchant for wholesome real food. Heidi blogs about her life in recipes – one of the most visually stunning real food blogs I’ve ever happened across. With a personal history in the restaurant business, Heidi has transitioned into culinary media where [...]
Baked garlic, savory and sweet, finds its way into our kitchen more often than it should – weaving its way in and out of sauces, breads and soups. And, without a doubt, we enjoy it in its own right – unctuous and smooth, intensely garlicky and scented with fresh thyme. Garlic, mellowed but simultaneously made [...]
Christmas, like all holidays, is intrinsically linked with food. For me, beyond the sugar cookies and gingerbread, I always remember the cheese spreads. I know. It seems odd to think of cheese or bacon being intrinsically connected to the holidays. but each year we’d receive boxes of goodies from mail order companies: [...]
Home-cured olives – seasoned with chilies, lemon and North African spices – have finally made their way into our kitchen, and happily so. Not too long ago, we received a beautiful box of freshly harvested, green-ripe barouni olives from Chaffin Family Orchards out of California. Since then we’ve patiently waited and waited [...]
Chicken Liver Pâté is a luxuriously rich and deeply nourishing addition to any dinner table. Spread atop sprouted grain toast points and garnished with dried cranberries, toasted walnuts and microgreens, chicken liver pâté can make a full meal in and of itself. And, for those who are wary of organ meats, chicken liver pate is [...]
Labneh – a yogurt cheese of middle eastern origin – is remarkably versatile and very easy to make at home. Alternately known as lebni, labni or laban, labneh is found all across the middle east where it’s popularly rolled into small balls, served with unrefined extra virgin olive oil and used as a condiment. [...]
Bagna cauda – literally “hot bath” – is a Piedmontese dish similar to fondue. Traditionally served in late autumn and winter with fresh vegetables and an occasional loaf of sourdough bread, bagna cauda is a deeply satisfying appetizer or light supper. Not for the faint of palate, bagna cauda is a strongly flavored [...]
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Jenny McGruther is a wife, mother and cooking instructor specializing in real and traditional foods. Her work has been featured on CNN, the Globe & Mail, the Atlantic, the Christian Science Monitor, Denver Post and WebMD. Click here to learn more.
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