Nana V’s holiday corn bread

Recipe of the Week  Nana V’s holiday corn bread  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 8 oz. (raw weight) good quality smoked bacon 1 cup grated sharp cheddar cheese 2...

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...

Glazed carrots with peas and onions

Recipe of the Week  Glazed carrots with peas and onions  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1-1/2 lbs. sliced fresh carrots 1-1/2 cups chicken or beef broth 6 Tbsp. butter 1/2...

Jambalaya stew

Recipe of the Week  Jambalaya stew  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Special Equipment: 1 seasoned 5-qt. Dutch oven with lid Ingredients: 2 Tbsp. peanut oil 3 oz. smoked sausage, chopped medium...

Old World apple chutney

Recipe of the Week  Old World apple chutney  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 40 oz. cider vinegar 1-1/2 lbs. brown sugar 1-1/2 tsp. kosher salt 1 Tbsp. ground ginger 2 tsp....

Broiled fish fillet with piri piri sauce

Recipe of the Week  Broiled fish fillet with piri piri sauce  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 lb. fish fillets 1 1/2 cups white wine 1/3 cup fresh...

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...

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,...

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...

Forget the dog, chicken is man’s best friend

By Richard Blunt Issue #49 • January/February, 1998 The domestic chicken, or Gallus domesticus as the Romans called it, has lived with humans for centuries. It is probably the descendent of a wild asian bird, and...

More tips and tricks for the kitchen

By Richard Blunt Issue #62 • March/April, 2000 (This is a follow-up to Richard Blunt's article, Tips and tricks for the kitchen, Issue #60, Nov/Dec. 1999.) After years of watching my mother prepare thousands of wonderful foods...

Old-fashioned hot dog pepper relish

Recipe of the Week  Old-fashioned hot dog pepper relish  Courtesy of Richard Blunt   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups seeded and coarsely chopped bell peppers (use a mixture of yellow,...

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...

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...

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...

A healthy heart starts in the kitchen

By Richard Blunt <!----> Issue #100 • July/August, 2006 The Surgeon General of the United States recently referred to obesity as "the terror within." But who is the enemy? When we finally started paying attention to what...