I’m often asked about healthy fats – and how they can be appropriately used and while I’ve written on the subject of healthy fats and oils before, it never hurts to revisit the topic. In my kitchen, I use a wide variety of fats and oils – some of which I use exclusively for cooking while [...]
Recipe: Olive Oil Ice Cream with Blood Oranges
April 6, 2010 By 19 Comments
Olive oil ice cream with blood oranges, inspired by these olive oil recipes, recently found its way to our kitchen with our first bottles of fresh, raw milk for the year. In this recipe for olive oil ice cream, the inclusion of a good quality unrefined, extra virgin olive oil is essential. The flavor of [...]
Butter vs. Margarine
August 13, 2008 By 35 Comments
Why anyone would still willingly eat margarine is beyond me. Seriously. Taste alone should be enough deterrent, but beyond personal taste preferences, there’s a striking difference between the healthfulness of the two foods. Margarine Margarine, even now after everyone knows and understands the word transfat, margarine is still sometimes heralded as “heart-healthy” and the [...]
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