Zaletti from In Late Winter We Ate Pears

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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

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  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 [...]

2-style Tacos: Halibut & Beef

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This soft taco recipe is easy to prepare and adaptable to fish, beef, chicken or even pork.     Serving a variety of meat is nice, coupled with a variety of toppings is nice too.   Coupling coconut oil with beef and halibut ensures plenty of good fats while the fresh vegetables and spice rub [...]

An Open Letter to the Corn Refiners Association & Associated PR Guys

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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   [...]