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 pineapple juice, orange juice, potato flakes or sugar water, to make a truly good sourdough starter you need just three things: flour, water and time.  It’s easy,… 

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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, fresh thyme and mineral-rich homemade beef stock. It’s a luxurious dish – rich and robust. For a woman who lives food, dreams food, revels in food… 

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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 better – the smokiness of a good quality bacon fat, free of added nitrates and nitrites and produced from hogs raised outdoors and under a vibrant… 

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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 is so simple to prepare at home, and like all of the most nourishing dishes, it s its very simplicity that is so appealing. And everything, everything, is… 

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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, convenience foods to wholesome, real foods.  The cost of grass-fed meat, raw milk, wild-caught fish and organic vegetables can really add up over time…. 

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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 Tooth Decay, who answers your questions about how dental health can be optimized through solid nutrition.  We discuss tooth remineralization, traditional foods, proper preparation of… 

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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. Kate Rheame-Bleue, author of Vitamin K2 and the Calcium Paradox, joins us today to discuss the benefits of vitamin K2, where to find it and why you need it…. 

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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 educational initiative of the San Francisco Chapter of the Weston A Price Foundation.  On the home page of our website, we pose the question, “Can… 

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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, slippery jacks and chanterelles – just enough for a wild mushroom butter, but not much else.  He wanted it so badly,… 

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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 beef and grass-fed and imploring readers and friends to take an interest in traditional foods, it’s finally happening. And why shouldn’t it?  The food just tastes… 

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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 killer kombucha, spend my afternoons brewing water kefir and culturing raw milk yogurt, but it’s the humble potato chip: salty, crunchy and wonderfully… 

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