Richard Blunt

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CHILI MANIA — This all-American food came out of Texas to conquer the whole culinary world

Old-fashioned meat pie casserole

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...

Recipe of the Week Chicken and dumpling stew Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Stew Ingredients: 1 cooked, skinned, and boned 5-6 lb. chicken (cut meat into 1/2-inch pieces) 8...

Demystifying real rye bread

By Richard Blunt Issue #141 • May/June, 2013 Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...

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...

The best apple pie you’ll ever bake

By Richard Blunt Issue #132 • November/December, 2011 Dave Duffy, the publisher of Backwoods Home Magazine, asked me to review some of my early recipes and see if any needed updating. After rereading a few, I...

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 havethat there is only one Southwhen someone says,...

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...

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...

Tomato and basil sauce

Recipe of the Week Tomato and basil sauce Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 1 clove of garlic 1 small onion 4 fresh basil leaves or 2 dried leaves 4 Tbsp....

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...

Jerusalem artichokes with brown rice

Recipe of the Week Jerusalem artichokes with brown rice Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 Tbsp. extra virgin olive oil 1 medium carrot, peeled and diced small 1 small...

Blunt family chili

Recipe of the Week Blunt family chili Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 6 Tbsp. peanut oil 3 lb. lean ground beef chuck, chili grind 1-1/2 lbs. lean pork,...

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...

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...

Hamentaschen

Recipe of the Week Hamentaschen Courtesy of Richard Blunt You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Cookie dough: 2 cups all purpose flour 2 tsp. baking powder 1/3 cup sugar 1/2 lb. margarine 2 Tbsp. honey 2 eggs grated...