Reviving Traditional Foods
The Thing About Blueberries . . . is that they don’t grind their Harleys over the hot desert tarmac, or throw eight-course dinner parties at Monet’s garden in Giverny, or eat jellied eels from a stall in London. Because – let’s face it – blueberries are homebodies. Plump, delectable little delights that know all too [...]
This is a guest post by traditional foods expert and renowned chef Monica Corrado. Monica will be teaching a three-day conference in Colorado this upcoming weekend: July 15th through 17th. The conference will feature a talk about the value of traditional foods coupled with two full days of cooking demonstrations addressing the making of broths [...]
Dutch baby pancakes, puffy and golden brown, are my go-to dish for wholesome and nourishing breakfasts. At night, when I’ve tucked my son into his cotton quilts and woolen blankets, I ask him what he wants to eat for the next morning’s breakfast. So many dishes, properly prepared, need time – soaked oatmeal porridge, baked [...]
Frittatas with fresh herbs or seasonal vegetables are a main-stay of our diet, and we often serve them on the weekend for a late breakfast or early brunch. In the summertime, we serve them with fresh tomatoes or roasted peppers and goat cheese; in the spring, we serve them packed with garden herbs or occasionally fresh [...]
The first snow of the seasongreeted us this morning, blanketing our mountain town under a thin, cold and icy film. Grey clouds hung low against the hills, revealing the peaks only by the fleeting whims of a chilly autumn breeze. Each year when the snows first arrive, we celebrate – last year they arrived on [...]
Creamsicles. Don’t you love them? I mean, really now, how can you not adore them in all their icy, creamy glory. And when you taste homemade creamsicle, you’ll never miss the prepackaged, boxed versions. The other day, my son and I were resting on the soft grass in our front lawn, gazing at the clouds [...]
Herb Fritattas, fluffy and light, are remarkably versatile and when hens in the valley are producing at their height and the farmers market is chugging along, we often find four dozen (or more!) eggs in the kitchen each week. And, as the season progresses, that number dwindles until the darkest days of winter when we’ve [...]
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.
Green beans with bacon and caramelized shallots is classic comfort food: simple and well-seasoned. This recipe for green beans with bacon is savory and easy. While my version of green beans with bacon may vary slightly from the original served by my godmother, the essences of the flavors remain the same: fresh green beans seasoned by a healthy serving of bacon and shallots. While the ingredients may be humble, it is often the simplest of foods and preparations that yield the very best dishes. If you’d like to use pastured lard, why not learn how to render it.
Lovage Soup for Spring
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