Fried Foods

By Richard Blunt Issue #126 • November/December, 2010 Over the past 30 years I've devoted many hours to researching, developing, and testing recipes that provide my family and me with healthy and good tasting meals. My...

Whole grain breads baked at home

By Richard Blunt Issue #112 • July/August, 2008 Bread baking is an ancient craft that some food historians believe reaches back over 15,000 years to the time when the last Ice Age was losing its grip...

Nana V’s fire sauce

Recipe of the Week  Nana V’s fire sauce  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 pint homemade pickled chili peppers (See previous recipe.) 1 12 oz. bottle chili sauce...

Gourmet nutrition with beans and rice

<!-- Gourmet nutrition with beans and rice By Richard Blunt --> By Richard Blunt Rice is one of the first grains man domesticated. Today it is one of our most important food sources, accounting for one-fifth of the calories consumed...

Old-fashioned meat pie casserole

Recipe of the Week  Old-fashioned meat pie casserole  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 4-5 lb. roasting chicken or stewing hen 2 cups low fat, low salt canned chicken...

Hearty breakfast fillets

Richard Blunt  Ingredients 1/2 cup flour kosher salt and freshly ground black pepper to taste 1 egg 1/2 cup milk 1 cup cornflake crumbs 1 lb. fish fillets (small thin fillets preferred) 1/2 cup peanut oil Method Equipment: 7-inch well-seasoned cast iron skillet or...

Spider rice casserole

Recipe of the Week  Spider rice casserole  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Special Equipment: 1 5-qt. or larger cast iron Dutch oven Ingredients 6 skinless chicken thighs 1/2 tsp....

Tips and tricks for the kitchen

By Richard Blunt Issue #60 • November/December, 1999 The warmest and most interactive place in my mom's home was her kitchen. Cooking was her favorite pastime and her kitchen was a place she could relax and...

Beans for Sarah

Recipe of the Week  Beans for Sarah  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 1/4 cups dried pinto beans water to soak beans 3 Tbsp. extra virgin olive oil 12 oz....

Pastoral bread

Recipe of the Week  Pastoral bread  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 2 pkg. active dry yeast 2 Tbsp. sugar 1/3 cup peanut oil 3 cups warm water (110°-115°) 5 cups...

Italian Christmas bread

Recipe of the Week  Italian Christmas bread  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1/4 cup warm milk (110 to 115°) 1 pkg. active dry yeast 1/2 tsp. brown sugar 1/4 cup...

In search of the perfect cup of coffee

By Richard Blunt Issue #68 • March/April, 2001 As an active member of the worldwide fraternity of "Java Junkies," I feel it is time that I stand up and be recognized for my contribution to the...

American food — It’s as varied as the melting pot

By Richard Blunt Issue #30 • November/December, 1994 Oftentimes, I stop and wonder what people ate in the early days of this country. We cooks do that sometimes. And it's at times like this that I...

Algerian honeyed lamb kebabs

Recipe of the Week  Algerian honeyed lamb kebabs  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients meat: 2 lbs. boned lamb leg cut into 1 inch cubes marinade: 3 cloves peeled fresh garlic 2...

Vegetarian and semi-vegetarian: Healthy meals that satisfy the omnivore

By Richard Blunt Issue #122 • March/April, 2010 Humans are omnivores, which means we can eat just about anything nature has to offer. In fact, research has shown we need to eat a wide variety of...

Southern cooking that doesn’t just whistle Dixie

By Richard Blunt Issue #41 • September/October, 1996 The southern region of the United States is almost as big as Western Europe, and despite the stereotype that non-Southerners have—that there is only one South—when someone says,...