Zaletti are a mildly sweet Venetian cookie studded with rum-soaked currants. Mildly sweet and perfectly crumbly, zaletti are a pleasant dolci reminiscent of shortbread. I first stumbled across these charming Italian cookies while reading In Late Winter We Ate Pears by Deirdre Heekin and Caleb Barber – a charming memoir that follows two [...]
Cranberry Masa Muffins
May 13, 2009 By 11 Comments
My answer to classic cornbread, these muffins make use of masa. Masa is traditionally used to make corn tortillas and tamales; however, it can be used in place of cornmeal for an added nutritional punch. Masa is produced through a process called nixtamalization. In this traditional process, corn is treated with [...]
An Open Letter to the Corn Refiners Association & Associated PR Guys
January 28, 2009 By 12 Comments
Dear Corn Refiners Association and Associated PR Guys, The Nourished Kitchen is a blog focused strongly on traditional foods and the role that quality nutrition plays in our health and well-being, and, particularly, the health and well-being of our children. The mission is to provide information to the public on such issues as [...]
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