Salisbury Steak Recipe

A Recipe: Salisbury Steak for Grown-ups

This is not your lunch lady’s Salisbury steak recipe. No.  Not by any means.  In this Salisbury steak recipe, we pair grass-fed beef with earthy oyster and shiitake mushrooms, … [Read more...]


Weeds on the Kitchen Table: Wilted Dandelion Greens with Toasted Mustard Seed

Dandelion greens, like all greens, love fat.  Their robust bitterness and peppery undertones are muted, to some degree, by the liquid smoothness of unrefined olive oil or – even … [Read more...]


Sole Meuniere

Sole meunière is heavenly – slightly crispy, dripping with brown butter and infused with lemon and parsley.  For all its flavor of citrus, butter and fresh parsley, sole meunière … [Read more...]


A Look at Our Food Budget

The subject of money comes up a lot, especially for those real food newbies who are not quite sure how to make the transition from a standard American diet of prepackaged, … [Read more...]

sourdough featured

How to Make a Sourdough Starter

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 … [Read more...]


Reader Questions: Cure Tooth Decay with Ramiel Nagel (Part I)

Do you think that tooth decay is genetic?  Or that teeth cannot be remineralized?  For this week’s Reader Question and Answer session, I chat with Ramiel Nagel, author of Cure … [Read more...]

reader questions on vitamin k2 and an interview with dr. kate rheaume-bleue

Are you getting enough vitamin K2? Unless you’re eating good quality butter, cheese, grass-fed meats or natto, you probably aren’t.  In this reader question and answer session, Dr. … [Read more...]


Can we be well fed, but malnourished? The teeth tell the tale.

I am delighted that Jenny McGruther has invited me as a guest blogger for Nourished Kitchen!  My name is Sandrine Hahn and I founded and lead Nourishing Our Children, an … [Read more...]

A Recipe: Wild Mushroom Stew with Grass-fed Beef

Mushroom stew, my little boy’s goal after a long foray in the woods near our home, seemed a lost cause after our first outing when we ended up with a only handful of porcini, … [Read more...]

How to Host a Plot-to-plate Supper

Farm-to-table and plot-to-plate cooking is a culinary phenomenon in its own right and now, after years of writing about the beauty of fresh raw cream, the differences between CAFO … [Read more...]