Reviving Traditional Foods
No-knead sourdough bread, with crisp crust and its ballooning airy pockets in the crumb, is our favorite bread. And, recently, I’ve taken the time to return to the kitchen and my roots within traditional foods by embracing the pleasure breads, grains and pulses bring to the kitchen table in addition to all those lovely fats, [...]
Portable soup, a sort of homemade bouillon, sustained travelers before Cup O’ Noodles lined rest stop shelves and salty powdered bouillon cubes gave home cooks a short cut in making soups, stews and sauces. Modern cooks who seem to favor time saving packaged ingredients over more elaborate traditions have lost their taste for laborious culinary [...]
As kids we were always told that cookies were not an acceptable meal for breakfast. I’d like to know who made up that rule, and then tell them that I’m breaking it. I let my 18 month old eat these cookies for breakfast. They’re made with all natural ingredients so even though they’re cookies, I [...]
Want an easy homemade yogurt? It doesn’t get easier than matsoni or the many other traditional yogurts that culture best at room temperature (think of villi, piima and filmjolk). Even if you’re so clumsy in the kitchen that you manage to burn water, you can make this simple, easy yogurt. Just whisk starter culture with [...]
Love sourdough breads? Wondering how to make your own sourdough starter? It’s easy. While the internet is full of sourdough starter recipes that call for odd ingredients like pineapple juice, orange juice, potato flakes or sugar water, to make a truly good sourdough starter you need just three things: flour, water and time. It’s easy, [...]
I have a secret love of porridge, and, in the winter months, it is one of our favorite breakfasts. We eat soaked oatmeal porridge, mostly, and congee from time to time, but occasionally I like to focus on other grains and pseudocereals like buckwheat, amaranth and quinoa whose grassy undertones blossom when paired with fresh [...]
In our home, one of our favorite cakes for special occasions is Black Forest Cake, a scrumptious torte made from layers of dark chocolate cake, sour cherries, and cherry-flavored whipped cream. As we’ve sought to eat more nourishing and traditional foods, I’ve wondered how best to prepare the rare sweet treat like this one, but [...]
Pineapple upside down cake reminds me of my childhood and the countless afternoons I spent watching my mother play bridge or mah jongg with her friends and the Wednesday evening potlucks at our local church. She always brought one of three dishes to those potlucks: spaghetti pie, seven layer dip or pineapple upside down cake. I [...]
Salmon roe is one of my favorite foods (and my husband and son share my love of those beautiful translucent little orange balls of briny goodness). And every time I post to Nourished Kitchen’s facebook page, extolling the many virtues of roe (and oh, there are many), I receive two reactions: disgust and unadulterated adoration. [...]
Last week I shared my recipe for Grain-Free Shortbread Wedges, crumbly and buttery and just in time for the holidays. Now it is time to share how I morph that recipe into delectable shortbread bars that are delicious on their own, but go completely over the top when dipped in caramel and sprinkled with sea [...]
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Moroccan Preserved Lemons
campfire roast chicken with flowering onion and dill
Our Daily Bread: No-knead Sourdough
A Story of Recovery (and a Recipe for Grain-free Carrot Cupcakes with Honey Cream Cheese Frosting)
A Recipe for Beet Kvass: A Deeply Cleansing Tonic
What People Are Saying