Reader Questions: Beef Suet, Kombucha and Budgets

I receive a lot of emails at Nourished Kitchen from readers who love cooking traditional foods, but still have questions.  You might be wondering about how long you should cook Read More →

homemade-potato-chips

Oh Heavens: Lard-fried Potato Chips with Smoked Paprika & Scallions

Homemade potato chips find their way to our kitchen only very rarely, but what a heavenly indulgence when they do appear.  You see, I’m a potato chip addict.  I may blend a Read More →

Recipe: Green Beans with Bacon and Shallots

Green beans with bacon will always find a place in my heart, and in my kitchen.  I remember, even as a very young girl, visiting my godparents in a tiny, drawn and weathered town Read More →

Baked Garlic with Thyme

Baked garlic, savory and sweet, finds its way into our kitchen more often than it should - weaving its way in and out of sauces, breads and soups.  And, without a doubt, we enjoy Read More →

Making Fat: How to Render Lard

Rendering lard is a lost art - a worthwhile technique forgotten in a fat-phobic, Lean Cuisine-centered culture.  Many cooks, seeking out local foods and forgotten traditions, have Read More →

Natural Sources of Vitamin D for the Dark Days

I've talked at length about the importance of vitamin D in health – particularly its role in maintaining immunity and protecting fertility. Moreover, insufficient and Read More →

Reader Questions: Animal Fat & Lactic Acid Fermentation

Ricki asked: Actually ... Ricki commented on Fats for Cooking and Fats to Eat Uncooked a few days ago, but I thought it was such an insightful and good question that I wanted to Read More →

Fats for Cooking & Fats to Eat Uncooked

Fats contribute a great deal to food and cooking, but not every fat is suitable for every purpose.   Just as not every fat is suitable for cooking, neither is every oil available Read More →

Latest Real Food Recipes

grass-fed cows
beef stew finished (2 of 3)
Farm Cheese
Vanilla Mint Ice Cream
Ginger Bug
Google+