Your kitchen pharmacy — How common culinary herbs and spices can help you feel...
By Rebekah L. Cowell
Issue #122 • March/April, 2010
In a perfect world, we would get all the nutrients and medication we needed from the food we ate. However, our diets and the foods available to...
Fresh cucumber delight
Recipe of the Week
Fresh cucumber delight
Courtesy of
Jackie Clay
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 qts. sliced cucumbers
1/4 oz. mustard seed
1/2 lb. non-iodized salt
1/2 oz. celery seed
9 pints water
1/2...
Braised rabbit with red wine
Recipe of the Week
Braised rabbit with red wine
Courtesy of
Alicia Fleiss
Ingredients
1 2-1/2 pound Rabbit
1/2 pound small Mushrooms
1/4 pound small White Onions
1-1/2 cups dry red Wine
1/2 cup Chicken Bouillion
2 Tbsp. Oil
1 Tbsp. freshly chopped...
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...
Lemons: the versatile fruit
By Sharon Palmer, RD
Issue #100 • July/August, 2006
The clean, pure lemon has gotten a bad rap. It has become a metaphor for getting a dud. But the lowly lemon is probably one of the...
The dandelion is a healthful, great tasting weed you can eat
By Carol Williams
Issue #44 • March/April, 1997
Want to eat a weed? One that's easy to find and tastes great? Just start hunting for those first spring dandelions.
The dandelion's true name is Taraxacum Officinale, which...
Elk Roast With Cranberries
Recipe of the Week
Elk Roast With Cranberries
Courtesy of
Daisy Wallace
Ingredients
2 - 3 pound Elk roast*
2 tablespoons Oil
2 cups raw Cranberries
1 small stalk Celery, chopped
1 teaspoon Nutmeg
1-1/2 tablespoons Maple Sugar
1/4 cup all purpose Flour
1 small Onion,...
Emergency casserole
Recipe of the Week
Emergency casserole
Courtesy of
Jan Cook
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
3 lb. yellow squash, sliced
2 medium onions, chopped
2 carrots, slivered
1/2 pint sour cream
2 cans cream of...
Grouse Hunting — The Ultimate Joy of Autumn
By Linda Gabris
Issue #83 • September/October, 2003
Nothing instills such excitement or makes my heart flutter louder than the sudden whir of a flushed out grouse. No matter how many times I've heard it, the...
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...
Apple barbeque sauce
Recipe of the Week
Apple barbeque sauce
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
6 Tbsp. vegetable oil
2 cups onions, chopped fine
1 cup celery, chopped fine
3 Tbsp. fresh ginger,...
The healthy and tantalizing pomegranate
By Habeeb Salloum
Wonderful to look at, appetizing in flavor, delicious in taste and with a juice which is refreshing on a hot summer day, is a fair description of the pomegranate.
Although according to the...
Lamb and black bean tamale pie
Recipe of the Week
Lamb and black bean tamale pie
Courtesy of
Richard Blunt
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
1-1/2 lb. ground lamb
1 tsp. olive oil
2 cups onion, diced medium
1 large...
Grandma’s persimmon pudding
Recipe of the Week
Grandma’s persimmon pudding
Courtesy of
Charles A. Sanders
You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here
Ingredients
2 cups persimmon pulp
1 cup sugar
2 eggs
2 cups sweet milk
1/2 cup margarine
2 cups flour
2...
Raspberry ketchup
Richard Blunt
Ingredients
1 1/2 cups fresh or frozen raspberries
1 to 3 pickled chili peppers (let your taste be the judge) or substitute l/8 tsp. cayenne pepper
1/3 cup fresh or canned tomato puree
1/3 cup wine vinegar
1/4...
Preserving plums
By Kristina Seleshanko
Issue #171 • May/June, 2018
I’ve read that the Chinese believe plums symbolize good luck; perhaps that’s why plums are one of the most cultivated fruits on earth. (Or maybe it’s just that...
