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, [...]
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, [...]
Confused about grains? You’re not alone! It seems that everyone is telling you – to either get more and more whole grains or to give them up entirely. And, at Nourished Kitchen, we receive a lot of questions about the proper preparation of whole grains. And while about 30% of readers adhere to a grain-free [...]
Whole wheat sourdough challah, fragrant with olive oil and honey, is a nourishing bread – rich, flavorful and worth the extra effort it takes to lovingly prepare the dough, roll out the strands and intricately braid the loaves. While typically prepared from refined white flour, vegetable oil or margarine and refined white sugar, challah is, [...]
Sourdough focaccia with grapes, fresh rosemary and coarse sea salt found its way to our kitchen last week. Loosely adapted from the classic Italian grape bread or schiacciata con l’uva, this sourdough focaccia with grapes and rosemary takes an even more rustic approach – omitting enrichment by egg and sugar in favor of only the [...]
Coconut flour bread found its way to our kitchen this week courtesy of Ann Marie of CHEESESLAVE and her new Surf & Turf class which focuses on protein-rich and nutrient-dense cooking. About thirty-five to forty percent of Nourished Kitchen readers purposefully avoid gluten or grains entirely either because of a diagnosis of celiac disease or out of dietary preference. [...]
Real food and nourishment is a gift, and on Mother’s Day one of the greatest gifts a mom can receive is a home-cooked meal prepared for her by her husband and children. I’ve picked three of my favorite and easiest breakfast recipes for this simple and elegant Mother’s Day brunch menu. So print this post [...]
This version of french toast makes use of sourdough bread with its wonderful and rich tartness, pairing it against a sweetness provided by maple syrup. I find that grade B maple syrup offers a more complex flavor for a better price than grade A maple syrup, and recommend it in this and in other recipes (mmm … sprouted spelt shortbread.) Of course, one could omit maple syrup entirely from this recipe and serve it unsweetened, perhaps paired only with fruit and fresh cream for an equally charming breakfast.
Brown soda bread offers nourishment, a rich flavor and is quite simple to prepare in any kitchen – emboldening the the repertoire of even the novice cook. While the Irish are known for their traditional soda bread which combines little else but flour, buttermilk, salt and baking soda, many home cooks have adjusted the recipe [...]
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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