The healthy kitchen — Good spoons, knives, and food
By Richard Blunt
Issue #102 • November/December, 2006
Despite being omnivores endowed with the ability to eat nearly everything, we humans are very selective about what we consider acceptable food. A close look at the culinary...
Humble stew
Recipe of the Week
Humble stew
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1 cup dried red beans
6 cups plus 8 cups cold water
3 cups fresh beef, chicken, or...
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
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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...
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...
Old-fashioned hot chocolate
Recipe of the Week
Old-fashioned hot chocolate
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups whole milk
4 oz. bittersweet chocolate, chopped into pieces
2 Tbsp. granulated sugar
1/8 tsp. kosher...
Root vegetable casserole
Recipe of the Week
Root vegetable casserole
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups medium parsnips (peeled and diced medium)
1-1/2 cups medium carrots (peeled and diced medium)...
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...
Ruth’s old-fashioned zucchini pickles
Recipe of the Week
Ruth’s old-fashioned zucchini pickles
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
7 lbs. zucchini or yellow summer squash
1 large sweet red pepper
4 large white onions
1/3...
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...
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...
CHILI MANIA — This all-American food came out of Texas to conquer the whole...
By Richard Blunt
Issue #64 • July/August, 2000
Whenever you discuss peppery issues like religion or politics your emotions and blood pressure are at risk of running high. This is because the conversation is likely doomed...
Family dinner at Backwoods Home Magazine
By Richard Blunt
Issue #129 • May/June, 2011
Last fall I was invited to Gold Beach, Oregon, to spend some quality time with my lifelong friend, Dave Duffy, and his family. On these visits it is...
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...
